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The aim of this study was to investigate the influence of replacing skim milk powder with hempseed press cake on the quality properties of ice cream. Four ice cream mix formulations were developed, three with hemp press cake (25.0%, 37.5% and 50.0% milk powder replacement) and one control sample. The physicochemical (basic composition, pH, titratable acidity, water activity) and rheological properties of the ice cream mixes and the fat destabilization index, overrun, texture profile, colour, and sensory attributes of the ice cream were analysed. The results showed that the partial replacement of milk powder with hemp flour had no significant effect on the total values of the main components of the ice cream; only the origin of the nutrients was changed, which affected the properties of the samples. In the enriched samples, a decrease in acidity (from 0.146% to 0.133% LA) and fat destabilization (43.70 to 26.84%); an increase in viscosity (from 1.319 to 1.908 Pa sn), thixotropy (from 1682.00 to 2120.50 Pa/s), overrun (from 26.83 to 35.00%) and hardness (from 6833.12 to 14,660.06 g); as well as a change in colour to darker shades of red were observed. Although the incorporation of hempseed cake led to a decrease in sensory scores (from 7.57 to 6.47–5.63 on the hedonic scale), all samples were rated as acceptable. This study demonstrated that hemp press cake can be utilized as a functional and sustainable ingredient in ice cream production, providing additional nutritional benefits and creating a novel sensory experience for consumers. [ABSTRACT FROM AUTHOR]

Recently, products of plant origin have been utilized to extend the shelf life of meat products. This study examined the impact of hemp seed oil as a replacement for animal fat and sodium nitrite on the nutritional, physicochemical, technological, and sensory traits of fermented salamis. Five treatments were prepared: S0 (100 mg/kg NaNO2), S1 (2% hemp oil and 50 mg/kg NaNO2), S2 (4% hemp oil and 50 mg/kg NaNO2), S3 (2% hemp oil), and S4 (4% hemp oil). The addition of hemp seed oil did not affect proximate composition but improved fatty acid composition and lipid quality nutritional indices. Microbial growth was consistent across all treatments. Active acidity (pH) and water activity (aw) were influenced by hemp seed oil and/or sodium nitrite. Salamis containing only hemp seed oil exhibited lower redness and chroma values during storage. Hemp seed oil led to higher lipid peroxidation, mitigated by sodium nitrite. The addition of hemp seed oil and varying levels of sodium nitrite significantly impacted salami texture. Sensory evaluation showed consumer acceptance of hemp seed oil-enhanced salamis. In conclusion, hemp seed oil can be used as a functional ingredient to improve the nutritional value and healthiness of fermented meat products when combined with reduced sodium nitrite content. [ABSTRACT FROM AUTHOR]

Summary: The study inquired the influences of l‐arginine and l‐lysine on the physicochemical properties (including weight loss rate, water activity, texture, colour, lipid and protein oxidation, residual nitrite content and total volatile basic nitrogen (TVB‐N) content) of low‐sodium and low‐phosphate Cantonese sausage during the 1‐ and 7‐day storage. The results showed that the addition of l‐arginine or l‐lysine reduced the weight loss rate, TBARS content, carbonyl group content and residual nitrite level, slightly decreased water activity, and enhanced L*, a* and b* values. Compared to the control, 0.3% l‐arginine or l‐lysine declined hardness and chewiness, while 0.6% l‐arginine or l‐lysine elevated these two parameters. However, the addition of l‐arginine or l‐lysine also led to an increase in TVB‐N content. Overall, l‐arginine and l‐lysine improved the qualities of low‐sodium and low‐phosphate Cantonese sausage, which might be attractive to meat product manufacturers. [ABSTRACT FROM AUTHOR]

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to characterise gluten‐free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten‐free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (L*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality. [ABSTRACT FROM AUTHOR]

This article presents a new colour-texture feature descriptor called opponent colour median-based scale invariant local ternary pattern (OCMD-SILTP) to deal with dynamic backgrounds, similar texture regions, moving cast shadow, and illumination changes. Here, the incoming image frames are first divided into several sub regions and then the colour-texture features are derived by applying OCMD-SILTP on the individual colour planes (R, G, and B) as well as opponent colour planes (R-G, R-B, and G-B). For opponent planes, the median of neighbourhood pixels of one color plane is used for thresholding the neighbourhood pixels of opponent color plane. Because of this, the proposed OCMD-SILTP colour-texture descriptors are more immune to scaling and video noises. The background changes are dynamically updated through OCMD-SILTP texture patterns using histogram intersection method. Experiments on publically available dataset prove the significance of proposed approach under complex environments. [ABSTRACT FROM AUTHOR]

This study evaluated the chemical, physical and sensory properties of canned beaver and nutria. These animals are currently hunted not for their meat, but to reduce their numbers in the wild. The situation is complicated by the fact that both species are on the relevant lists. However, while the beaver is a protected animal, the nutria is an invasive species. This leads to complications in the application of the relevant legislation. Hunters are therefore limited in what they can do with the meat of these species. The chemical composition of the products did not differ (p > 0.05). Canned beaver was the darkest (p < 0.05) product and canned nutria the softest (p < 0.05). Both meat products were sensory acceptable and no off-odour or off-flavour was perceived. Canning meat is something that hunters can easily do at home, and the resulting product meets all the requirements for food safety. [ABSTRACT FROM AUTHOR]

Featured Application: Incorporation of hemp flour as a natural antioxidant in minced meat products to enhance nutritional quality. Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation. [ABSTRACT FROM AUTHOR]

Fermented Chinese mustard greens are popular fermented vegetable foods in Guangdong Province, China. In this study, the quality characteristics and microbial composition of fermented Chinese mustard greens from different regions, including Shantou (ST), Meizhou (MZ), Yunfu (YF), and Guangzhou (GZ), were evaluated. The colour and texture of fermented Chinese mustard greens were significantly different from those of ST, MZ, YF, and GZ. L* values were 48.62, 42.30, 32.43, and 34.02 in the stem parts of ST, MZ, YF, and GZ, respectively. The chewiness value was greater in GZ (131.26 N) than in MZ (53.25 N), YF (39.99 N), and GZ (24.22 N) zones. The microbial community structure determined by high-throughput sequencing (HTS) demonstrated that Firmicutes, Proteobacteria, and Campilobacterota were the predominant phyla. Lactobacillus was the most predominant microorganism in the MZ and GZ samples and accounted for a greater proportion of the microorganisms in the ST and YF samples. In addition to Lactobacillus, the relative abundances of Cobetia and Weissella were greater in the ST group, while those of Halomonas and Pediococcus were greater in the YF group. There was a significant correlation between the microbial composition and quality indices (colour and texture) among the samples from the four regions. The quality of the fermented Chinese mustard greens in MZ and GZ was significantly different from that of other samples in ST and YF. The Lactobacillus genus (Lactobacillus plantarum and Lactobacillus selangorensis) in MZ and GZ contributed to changes in colour (b*, C*, L*, a*) and texture (firmness and chewiness). This study provided a comprehensive correlation between quality and microbial composition of fermented Chinese mustard greens from different regions in Guangdong Province. The evaluation and correlation between quality and microbiota are helpful for guiding future improvements in fermentation processes and manufacturing high-quality fermented Chinese mustard greens. [ABSTRACT FROM AUTHOR]

Summary: Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten‐free. Despite its health benefits, the potential for wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet to be realised. In this study, we developed oven‐baked sorghum‐based tortilla chips to create a healthy sugar‐free product for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty) and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten‐free product, as well as a corn‐wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheet thickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemical properties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness, colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality, although baking time and temperature had the greatest effects. Increasing temperature and time decreased moisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownness index. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thickness of 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortilla chips were closer than the red sorghum tortilla chips to those of the corn‐wheat control. The sorghum tortilla chips developed are a healthy gluten‐free snack with favourable physiochemical properties. [ABSTRACT FROM AUTHOR]

The potential for reducing oil uptake by applying aided pre-drying techniques (microwave, infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80, and 100 °C); microwave (20, 40, and 60 W); and infrared (150, 250, and 400 W) drying techniques were used to pre-treat chicken nuggets between 1 and 11 min based on preliminary study before frying at 170 °C for 3 min. Standard laboratory methods were employed to assess the quality attributes of fried chicken nuggets, including oil and moisture content, colour, and texture. By comparing the micrographs obtained from chicken nuggets pre-dried using the three pre-dried methods (Microwave, conventional hot air and infra-red), chicken nugget pre-dried using microwave at 60 W have lesser oil cracks (18.05 %) when compared to the rest pre-dried method.Pre-drying substantially lowers moisture content, with microwave pre-drying being most effective, particularly at higher power levels (19.38 ± 1.36–43.11 ± 0.10). Microwave pre-drying densifies the nugget structure, reducing oil absorption during frying (13.15 ± 0.13–28.38 ± 0.12). Microscopic examination of chicken nuggets pre-dried using three methods (microwave, conventional hot air, and infra-red) reveals that those pre-dried with a microwave at 60 W exhibit fewer oil cracks (18.05 %) compared to the other pre-drying methods. It also affects (p

ABSTRACTThe quality of cooked potato depends on its nutritional components. This study aimed to select suitable potato cultivars for cooking through correlation analysis of their nutritional composition and cooking characteristics. The nutritional components and sensory properties of 10 potatoes from the Xinjiang province were determined. Correlation analysis showed that protein and calcium, as well as the dietary fiber, iron, and phosphorus contents were significantly associated with the total colour difference (ΔE) and softening (p < .05). The umami and kokumi of potatoes after cooking were significantly correlated with isoleucine and tyrosine, as well as lysine, leucine, and isoleucine (p < .01). It could be deduced from the colour, texture characteristics and sensory properties that Longshu11 was suitable for processing mashed potato products, and that Jizhang12, Longshu10 and Heijingang were suitable for fresh-cut. The results provided new ideas and theoretical support for efficiently selecting suitable potato varieties for cooking and processing.

Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat's protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF's effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry. pulsed electric fields improve functional quality of meat pulsed electric fields do not negatively affect nutritional quality of meat pulsed electric fields sustainability research in meat industry is hugely missing [ABSTRACT FROM AUTHOR]

BACKGROUND: Traditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have been demonstrated to reduce OTA production in dry‐cured meat products, but their influence in the sensory characteristics of sausages has to be tested. The aim of this study was to evaluate the effect of these BCAs on the colour, texture and volatile profile of dry‐cured fermented sausages. RESULTS: D. hansenii caused few differences in the tested parameters with respect to the control batch. S. xylosus modified the texture and colour, although the values found were within the range expected for dry‐cured fermented sausages 'salchichón'. Additionally, the volatile profile revealed the potential antioxidant effect of both BCAs and their ability to produce compounds associated with the ripened aroma that could increase product acceptability. CONCLUSION: The results indicate that there were no inconveniences in implementing both BCAs during the processing of dry‐cured fermented sausages 'salchichón'. Moreover, D. hansenii FHSCC 253H could improve the volatile profile of this product. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the impact of adding nano‐stabilisers on some properties of yoghurt. Carboxymethyl cellulose (CMC), sodium alginate (SA) and kappa‐carrageenan (K‐C) were used at 0.2%, 0.2% and 0.02% in their original forms and 0.15%, 0.15% and 0.015% in nano‐form, respectively. The effects of these additives on yoghurt pH, titratable acidity, viscosity, syneresis, texture, colour, starter culture bacterial count, mould and yeast count, coagulation time and microstructure were studied. The use of nano‐stabilisers increased viscosity, hardness and coagulation time; reduced syneresis and Streptococcus thermophilus count; and improved colour. Results indicated that nano‐stabilisers improved the rheological and technological characteristics of yoghurt. [ABSTRACT FROM AUTHOR]

Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFA), namely eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive ageing. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed. This research focused on the factors affecting its quality by examining the impact of cooking (steaming at 100 °C, roasting at 180 °C, grilling at 180 °C) and storage time (after 4 and 6 months at −20 °C) upon the product's properties.Cooking treatments were found to influence the burger's colour and texture, whereas storage duration impacted FA levels and the polyene index. Cooked burgers presented lighter (L*, 45.1–55.0 vs 36.9 ± 2.4) and more yellow colouration (b*, 15.8–17.8 vs 13.6 ± 1.0) than raw burgers. Cooked burgers also exhibited higher textural values across various parameters than their raw versions. Grilled burgers (excluding initial time) were firmer (50.0 ± 5.1 N) than those cooked otherwise (37.0–39.9 N). Regarding FA levels, a decrease in DHA was recorded after four months (21.8–23.0% vs 26.4–30.6%). The polyene index followed a similar trajectory, declining from 2.6 to 3.6 initially to 1.8–1.9 in the fourth month. Hence, the studied mackerel burger could be a promising source of EPA, DHA, and other n-3 PUFAs in human diets, optimally with a frozen storage duration of fewer than four months to preserve nutritional integrity.

The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without additional treatments, serving as the reference material. Alternatively, ultrasound (US) treatments, at frequencies of 25 or 45 kHz, and durations of 10, 20, or 30 min, were employed as a pre-treatments before the VI process. The use of US processing enabled a significant increase in the efficiency of VI, without influencing in a significant way the color of the VI samples. The VI process led to a reduction in the content of bioactive compounds, in particular vitamin C and TPC decreased by 34 and 32 %, respectively. The use of US as a pre-treatment, in particular at 45 kHz for 20 or 30 min, led to a better preservation of these compounds (unchanged values for vitamin C and decrease by 23–26 % for TPC in comparison to the fresh samples). Through cluster analysis encompassing all assessed properties, it was evident that US treatment was beneficial for the processing, however the application of appropriate parameters of US treatment (frequency and time) had an impact on achieving similar quality to VI samples. The ultrasound treatment before vacuum impregnation may be suitable, however, the specific processing parameters should be defined for the obtained high quality of the final product.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

Durum wheat (Triticum turgidum) is used for the production of various ready-to-eat products such as breakfast cereals, puffed grains, and extruded products. Technological processes of grain processing and the addition of different ingredients cause changes in the physical and chemical properties of the product, which give puffed grains a unique porous structure and change their nutritional value. This study aimed to evaluate the effect of coating on the physico-chemical characteristics of puffed wheat grains depending on the coating material. The study revealed that the application of coating increased dry matter and thousand-kernel weight (TKW). Water activity decreased in puffed grain without coating (BZ), and puffed grain with whey powder (MC) compared to wheat grain. The reduction in the moisture content increased the crispiness of product. Application of coating led to a decrease in the hardness of both MC and puffed wheat grain with vanillin and sugar (BV). Applying additives to the product’s surface led to a decrease in the water absorption index (WAI). The water solubility index (WSI) increased in the MC and BV samples. Samples BZ, BV and MC had higher L* (lightness) values than wheat grains because the puffing process expanded the cells, confirmed by scanning electron microscopy, and caused starch gelatinisation. The a* (redness) value of wheat was greater than that of BZ, BV and MC, which may be due to the partial removal of the outer layer of wheat grains. The milled samples of BZ, BV and MC were slightly darker, having lower L* values, compared to unprocessed wheat grain. [ABSTRACT FROM AUTHOR]

Pulsed electric fields (PEF) is a non-thermal technology that is still looking for implementation on a larger scale by the meat industry. Its sustainability dimension, which is much improved by lowering energy consumption and shortening treatment times compared to conventional technologies, may tip the scale for successfully shifting the PEF technology readiness level to industrial application. This review provides an overview of the latest knowledge, and in the last three years, on using PEF processing in meat to enhance its functionality, nutrition, texture, colour and sensory quality. PEF treatment could improve meat’s protein digestibility and solubility while having no negative impact on its nutritional value. However, controversial indications regarding PEF’s effect on meat cooking loss are reported. Colour changes of meat after PEF treatment are directly proportional to the extent of total specific energy inputs used in the processing, while the effect of PEF on meat sensory properties is yet to be discovered. Since the ability of PEF to achieve its desired goals is dependent on many different factors, including the type of meat, electric field strength, number and duration of electric pulses, and others, more studies are needed to fully understand specific conditions that can be dependably applied in the meat industry.Highlights pulsed electric fields improve functional quality of meat pulsed electric fields do not negatively affect nutritional quality of meat pulsed electric fields sustainability research in meat industry is hugely missing

This study aims to determine the effect of different pre-treatment and freezing on the quality of dehydrated pineapple using a food dehydrator with a convective drying method. The variations of pre-treatment conducted include control variation (K), immersion in sucrose solution (G), sucrose-citric acid mixture (GS), citric acid (S), thermal blanching (B), and kapur sirih or betel lime solution (KS), with and without freezing process before drying. The S variation resulted in the best shelf life of dried pineapple, lasting 106 days under room conditions using 0.75% citric acid solution. The shelf life of dried pineapple with pretreatments K, G, GS, B, and K, respectively, were 61, 49, 33, 72, and 20 days. Drying and all types of pre-treatments resulted in a darker colour compared to fresh pineapple. Drying and all types of pre-treatments also yielded higher firmness values compared to fresh pineapple. Freezing prior to drying resulted in a darker colour for dried pineapple compared to unfrozen dried pineapple. Freezing prior to drying also yielded a softer texture compared to unfrozen dried pineapples. According to a group of 32 untrained panellists in the age group of 20-24 years old, the G variation was the most preferred variation of dried pineapple. [ABSTRACT FROM AUTHOR]

The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pas for B/M80 and 1.21 Pas for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p<0.05) differed from the control sample. The impact of the added encapsulate on sensory properties was not significant (p>0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate. [ABSTRACT FROM AUTHOR]

The fishing industry needs alternative baits that are not based on resources available for human consumption. In order to develop artificial baits, first the preferred baits should be determined, and then their biochemical and physiological composition should be identified. The aim of this study was to determine bluefish bait preferences and reveal the biochemical composition and physical characteristics of the preferred baits. In this study, keeled mullet, leaping mullet, and sardine species were found to have the highest catch, respectively. The highest texture hardness and whiteness colour values were found in keeled mullet, which had the highest catch efficiency for bluefish fishing. The highest palmitoleic acid content was found in keeled mullet at 25.86% (16.93% in leaping mullet and 17.05% in sardine). However, the highest PUFA content was found in sardine (15.56%), followed by leaping mullet (13.97%), and then keeled mullet (11.32%). As for the amino acid compositions, it was determined that glutamic acid and serine content, which are known to have positive effects on feed intake, were higher in keeled mullet. In regard to volatile components, mullet species were especially rich in total alcohol, aldehyde, ketone, and amines, while sardines were rich in hydrocarbons and furans. Hexanal and heptanal compounds, known as fish aroma, were determined at high rates in keeled mullet. It can be concluded that these components may be attractive to bluefish. The data presented in this study may be useful for the production of artificial bait. [ABSTRACT FROM AUTHOR]

Classification and feature extraction are other planned areas of study, since they build upon the basis of computer picture processing technology and have a direct impact on the results of image recognition. We compared low-level features, texture features, and form-based features to generate an original feature set from the input segmented crop photographs. We used the Histogram of Gradient (as colour-based features) to extract low-level features because of its ease of use and effectiveness. Within the realm of shape-based features, EHD was used to obtain defining properties. In order to have a better understanding of textures, we used GLCM to extract features based on them. When all features are added together, a feature vector with several dimensions is produced. To conclude, the data were classified using artificial neural networks (ANN). MATLAB is used for simulation purposes. The current difficulty is to use smart image processing technology to extract picture properties from the original image with a strong representation. If the signs of a disease on a crop are vague or otherwise complicated, it will be quite difficult to identify those qualities. [ABSTRACT FROM AUTHOR]

Summary: In this work, the addition of pretreated Kappaphycus alvarezii flour to a rice‐based snack formulation was proposed as an alternative to producing algae‐enriched snacks adding value to this seaweed and improving the quality of the snacks. Dried algae were submitted to multiple washing cycles to allow the reduction of the natural salt concentration of the algae. After, algae were dried and milled to obtain flour. The flour was added in different concentrations (0%, 2%, 5%, and 10%) in the model formulation of rice‐based dough. Rice‐K. alvarezii snacks were produced by baking at 220 °C. The proximate composition of the raw and pretreated algae was determined, as well as the colour, texture, and microstructure of dough and snacks. The pretreatment efficiently allowed for a reduction of 78% of the initial content of sodium and an 85% reduction of potassium. The concentration of 5% and 10% of algae addition presented higher values of hardness and consistency of the dough and lower adhesiveness. At higher concentrations, the seaweed flour acts as a processing aid during the preparation steps of the snacks but does not influence the hardness of the final snacks. The pretreated K. alvarezii flour is an alternative for increasing the quality of rice‐based snacks while preserving the algae's potential health benefits. [ABSTRACT FROM AUTHOR]

Summary: The production of high‐quality dry‐cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This study aimed to evaluate the effects of the acidulant glucono‐δ‐lactone (GdL) and drying to 40% (ML40) and 50% (ML50) mass loss on the technological and microbiological characteristics of boneless dry‐cured lamb hams. The use of GdL reduced the drying time by 27% (ML40) and 23% (ML50), generating products with lower pH values and higher counts (approximately 1 log cycle) of lactic acid bacteria (LAB). Water activity (aw), lipid oxidation and technological characteristics related to colour and texture were not affected by GdL, but ML50 showed greater hardness and chewiness and a lower aw and TBARS index than ML40. The use of GdL and drying to 40% mass loss produce safe high‐quality products in a shorter process time and with technological characteristics like those of traditional dry‐cured hams. [ABSTRACT FROM AUTHOR]

High-pressure processing as a unique technique of meat preservation is being widely used to preserve the meat and meat products by which a commercially feasible product’s production is possible to meet the consumer’s demand with no chemical preservatives and other harmful substances. Pressure treatment could have effects on colour, texture, protein denaturation, and meat microbial stability at ambient or low temperatures; it can help in minimizing the thermal exposure of the meat product to prevent the quality degradation, reduce microbial contamination and improve tenderness. This paper briefly reviews the attention of the high-pressure processing influence on meat product quality, namely texture, tenderness, colour, and microbial. The principles, HPP equipment, challenges, and future trends in high-pressure processing are also discussed.

Sweet cherry (Prunus avium L.) is a highly valued fruit, whose quality can be evaluated using several objective methodologies, such as calibre, colour, texture, soluble solids content (SSC), titratable acidity (TA), as well as maturity indexes. Functional and nutritional compounds are also frequently determined, in response to consumer demand. The aim of the present review is to clarify and establish quality evaluation parameters and methodologies for the whole cherry supply chain, in order to promote easy and faithful communication among all stakeholders. The use of near‐infrared spectroscopy (NIRS) as a non‐destructive and expeditious method for assessing some quality parameters is discussed. In this review, the results of a wide survey to assess the most common methodologies for cherry quality evaluation, carried out among cherry researchers and producers within the framework of the COST Action FA1104 'Sustainable production of high‐quality cherries for the European market', are also reported. The standardisation of quality evaluation parameters is expected to contribute to the preservation and shelf‐life extension of sweet cherries, and the valorisation of the whole supply chain. For future studies on sweet cherry, we put forward a proposal regarding both sample size and the tests chosen to evaluate each parameter. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The quality of cooked potato depends on its nutritional components. This study aimed to select suitable potato cultivars for cooking through correlation analysis of their nutritional composition and cooking characteristics. The nutritional components and sensory properties of 10 potatoes from the Xinjiang province were determined. Correlation analysis showed that protein and calcium, as well as the dietary fiber, iron, and phosphorus contents were significantly associated with the total colour difference (ΔE) and softening (p <.05). The umami and kokumi of potatoes after cooking were significantly correlated with isoleucine and tyrosine, as well as lysine, leucine, and isoleucine (p <.01). It could be deduced from the colour, texture characteristics and sensory properties that Longshu11 was suitable for processing mashed potato products, and that Jizhang12, Longshu10 and Heijingang were suitable for fresh-cut. The results provided new ideas and theoretical support for efficiently selecting suitable potato varieties for cooking and processing. [ABSTRACT FROM AUTHOR]

Summary: Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf‐life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 °C, 300 W + 250 °C, and 600 W + 250 °C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W–250 °C) for 3 min. [ABSTRACT FROM AUTHOR]

Introduction. The characteristics of sponge cakes with partially replaced of wheat flour with milk thistle seed powder are presented in this study. Materials and methods. Milk thistle (Silybum marianum L.) seed powder was used to partially replace wheat flour in sponge cake preparation. Baking loss, moisture content, water activity, volume, porosity, texture, crust and crumb colour, sensory analysis, antioxidant activity, and total phenol content were determined in sponge cake with milk thistle seed powder. Results and discussion. Increasing the level of wheat flour substitution with milk thistle powder from 0 to 20% decreases the volume and porosity of cakes. The addition of milk thistle powder influenced the texture and crumb color of the baked sponge cakes. The hardness and chewiness of baked sponge cakes had an upward trend with increasing milk thistle powder amounts, whereas the cohesiveness, resilience and springiness showed a reverse trend. For the crust and crumb colour the L* and b* values decreased, while the a* value increased, showing that darker, redder and less yellow samples were obtained. The milk thistle addition had a positive effect on the total phenols content by increasing it from 63.93 (control sample) to 121.94 mg gallic acid equivalents, (GAE)/100 g (sample with 20% replacement of wheat flour with milk thistle powder). Simultaneously, the highest antioxidant activity (44.70%) was recorded for the sample with 20% milk thistle seed powder. The sensory analysis pointed out that the sponge cake with the replacement of 5 and 10% wheat flour with milk thistle seed powder was the most acceptable. Conclusions. The incorporation of milk thistle seed powder in sponge cake formulations enriched its biological value in terms of total phenol content and antioxidant activity. However, some technological quality parameters decreased. The sensorial evaluation showed that to produce sponge cakes with high quality, replacement of wheat flour with milk thistle seed powder should not exceed 10%. [ABSTRACT FROM AUTHOR]

There have been determined the features of m. longissimus lumborum steaks from young cattle-for-fattening of Holstein-Friesian breed, Polish black-and-white variety. There were measured pH values, basic chemical composition and colour parameters. The meat was subjected to moist-ageing for 12 days and, next, stored in modified atmosphere for the following 10 days. The amount of heat loss in relation to the temperature of thermal processing was determined. Texture parameters were studied instrumentally and organoleptically. The studied muscles from young cattle-for-fattening characterised with proper and similar pH values. The average fat content was 4.37%. The surface colour of the studied dorsal muscle was relatively bright, the average value L*=37.97, and on the cross-section L*=32.97. The average value of the muscle surface's 'redness' was a*=18.98, whereas cross-section's a*=20.27. The amounts of heat leakages were rising along with the increase of temperature from 11.24 to 37.14%. Ageing and storing in MAP led to a significant decrease in the amounts of heat leakages. Ageing and storing in MAP had a significant influence on decreasing shear force and on increasing the organoleptic evaluation marks of the m. longissimus lumborum after thermal processing, which shows that the muscle may become culinary meat with features accepted by consumers. [ABSTRACT FROM AUTHOR]

High-pressure processing as a unique technique of meat preservation is being widely used to preserve the meat and meat products by which a commercially feasible product's production is possible to meet the consumer's demand with no chemical preservatives and other harmful substances. Pressure treatment could have effects on colour, texture, protein denaturation, and meat microbial stability at ambient or low temperatures; it can help in minimizing the thermal exposure of the meat product to prevent the quality degradation, reduce microbial contamination and improve tenderness. This paper briefly reviews the attention of the high-pressure processing influence on meat product quality, namely texture, tenderness, colour, and microbial. The principles, HPP equipment, challenges, and future trends in high-pressure processing are also discussed. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the culinary quality of French fries of two intraspecific hybrid lines (CN1 and CN2) compared to the commercial variety Spunta. The choice of frying times and temperature was based on the oil absorption and colourimetric measurements carried out in the preliminary frying test on the variety Spunta. The frying temperature of 180 °C for 5 and 7 min was selected. In this report, we focused on studying the effect of deep-fat frying at 180 °C on the different lines in order to assess their behaviour during the frying process. Colour changes were recorded at mentioned frying conditions using the parameters of redness a*, yellowness b* and clarity L*. Experimental data of moisture content, oil absorption and texture in potato French fries of different lines during frying were also investigated. Results showed that oil uptake remained almost stable in the fries of hybrids with the lowest content presented in the CN1 line. Moreover, the rigidity values of CN2 and CN1 fries were respectively 2- and threefold higher than in Spunta fries for both frying times, leading to more crispy French fries. In addition, French fries of hybrids exhibited the lowest moisture levels, which may prolong the shelf-life of fried potatoes and their conservation. [ABSTRACT FROM AUTHOR]

Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities. [ABSTRACT FROM AUTHOR]

In drawing out how human lives are always already inextricably entangled with the non-human elements of the world, this paper explores how stone, as a constituent of urban materiality, provokes a wealth of emotional, sensory and affective impacts in the experience of place. The paper discusses how the sonic, tactile and visual qualities of stone contribute to the sensory and affective experience of places, shape the symbolic meanings and affective impacts of diverse memorials, and trigger a powerful sense of geological conviviality. [ABSTRACT FROM AUTHOR]

Summary: The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back‐fat (25%, 50%, 75% and 100%) in reduced‐fat pork batter. The flaxseed oil double emulsion (pH 6.0) was made of 20 mL 0.5% tea polyphenol solution (w/w), 20 mL flaxseed oil, 60 mL 4% whey protein (w/w) and 400 mL 2% Arabic gum solution. The result showed that the TBARS, L*, and a* values of pork batter significantly decreased (P < 0.05) when the flaxseed oil double emulsion replacing the pork back‐fat was ≤50%. Meanwhile, the pH, emulsification stability, hardness, springiness, gumminess, chewiness, cooking yield and G′ at 80 °C significantly increased (P < 0.05). In addition, the mobility of water in cooked batter first decreased and then increased (P < 0.05) with increasing flaxseed oil double emulsion. In addition, the microstructure of cooked pork batter with 50% flaxseed oil double emulsion has a continuous, tighter and regular structure, with the pores being smaller and more uniform. Overall, the replacement of pork back‐fat with flaxseed oil double emulsion at 50% reduced‐fat content could improve the quality of pork batter. [ABSTRACT FROM AUTHOR]

ABSTRACT The use of computer image analysis can assist the extraction of morphological information from seeds, potentially serving as a resource for solving taxonomic problems that require extensive training by specialists whose primary method of examination is visual identification. We propose to test the ability of deep learning, SVM and random forest algorithms to classify seeds from twelve species of aquatic plants as an alternative to traditional classification methods. A total of 150 seeds of the species were collected. The attributes of colour, shape, and texture were analysed through the machine learning algorithms of deep learning, random forest, and support vector machine (SVM). Computer vision proved to be efficient at classifying species using all three algorithms, with an accuracy rate for SVM of 97.91 %, random forest 97.08 % and deep learning 92.5 %. We believe that the method performed well in our experiment and improved seed classification accuracy. As a result, the algorithms SVM and random forest were found to be enough at aquatic plant seed recognition.

Oviposition is considered as one of the most critical events in the life cycle of phytophagous insects. The preference for a specific site for egg-laying depends not only on food availability and the presence of conspecific tracks, but also on the taxes, colour and curve of the surface of the oviposition site. The ovipositional behaviour of Zygogramma bicolorata Pallister in terms of geo- and phototaxis, colour and texture of substrates was examined. Negatively geotactic substrates were preferred by the insect for oviposition. However, there was no apparent preference for positively or negatively phototactic substrates. Studies on combination of taxes served to reinforce the results of taxes studied singly that the negatively geotactic response was most prominent. Female Z. bicolorta preferred green and plastic over the other colours and textures tested. [ABSTRACT FROM AUTHOR]

In breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves. [ABSTRACT FROM AUTHOR]