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Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone. [ABSTRACT FROM AUTHOR]

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporusfermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters. [ABSTRACT FROM AUTHOR]

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of adding alcoholic and aqueous extracts of thyme on microbiological, chemical and sensory characteristics of yogurt. Supplementation of yogurt with thyme extracts during storage time were found to influence on yogurt composition compared to plain yogurt. So, plain yogurt (PY), thyme alcoholic extract yogurt (TCEY) and thyme aqueous extract yogurt (TAEY) moisture content decreased in all yogurt treatments to reach 88.21%, 88.39% and 88.23%, respectively after 28 days of storage. Protein content increased after 28 days of storage and reached to 4.82%, 4.83% and 4.81%, respectively. Fat content tended to increase at the end of study period to reach 0.32%, 0.36 and 0.326% respectively. The ash percentage after 28 days of storage increased to reach 0.71%, 0.72% and 0.71%, respectively. Titratable acidity increased after 28 day to 1.28, 1.17 and 1.2 while the pH decreased to 4.24, 4.31 and 4.29 respectively. For sensory evaluation, (TCEY) was more acceptable followed by (TAEY) and (PY) respectively. Microbial content revealed that all yogurt treatments were close at zero time for lactic acid bacteria (LAB) content and increased gradually to (7.38, 7.31 and 7.32) log (cfu/ml) respectively, there wasn’t any grow during all study periods in (TCEY) and (TAEY) for coliform and yeast & mold content, while there was a grow in (PY) after 14 day for coliform and after 21 day for yeast & mold.

Whey dangke is a byproduct of the dangke industry and has not been utilized. The application of whey dangke to be a fermented beverage will provide functional and economical use values. Fermented whey products need to study the use of sugar in connection with future consumer preferences. Sucrose can be metabolized by microorganisms. The use of sucrose and the activity of microorganisms during fermentation can influence the sensory assessment of the final product of whey fermentation. The purpose of this research was to determine the sensory physical characteristics of fermented whey beverage products by adding various percentages of sucrose. The treatment in this research was the use of sucrose percentages of 3, 6, 9, and 12 % (w/v) and without the addition of sucrose and also using commercial products as a comparison. Sensory testing used 36 semi-trained panelists. Sensory assessment included sour taste, sweet taste, panelists' preference for aroma and appearance, and responsiveness of reception from panelists. The results showed that an increase in the percentage of sucrose causing whey fermentation of sour taste decreased, while the sweet taste, aroma and appearance preference increased. The panelist acceptance response to the sour and sweet taste of the fermented whey beverage product was the response received, while the panelist acceptance response to the aroma and appearance was from a neutral response to receiving. The used of 12% sucrose percentage in the processing of fermented whey drinks would produce drinks that are preferred by consumers.

With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymethylcellulose) by healthier ones (olive oil, erythritol + steviol glycosides, and tara (Caesalpinia spinosa) gum, respectively). The formulations were analyzed for composition, physicochemical parameters, fatty acid profile, volatile profile, microbiological characteristics and sensory attributes. A general preference of the tasters was observed for the formulations containing sucrose over those made with the hypocaloric sweetener.

To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* > a* > hardness > Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chickpeas) and to evaluate the sensory characteristics of French-baked meringues made with the different aquafaba samples, using egg white as a control. The content of total solids, protein, fat, ash and carbohydrates of the aquafaba samples were quantified. Foaming and emulsifying capacities, as well as the foam and emulsions stabilities were determined. Instrumental and panel-tester analyses were accomplished to evaluate the sensory characteristics of French-baked meringues. The ingredients added to the cooking liquid and the intensity of the heat treatment affected the aquafaba composition and culinary properties. All types of aquafaba showed good foaming properties and intermediate emulsifying capacities; however, the commercial canned chickpea’s aquafaba was the most similar to egg white. The aquafaba meringues showed less alveoli, greater hardness and fracturability and minimal color changes after baking compared with egg white meringues; the meat and vegetable broth’s aquafaba meringues were the lowest rated by the panel-tester and those prepared with canned aquafaba were the highest scored in the sensory analysis.

The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equivalent) of cheese, and their reached the maximum ethanol content of 1.29 ± 0.08 g/100 g. Soaking reduced the amount of foodborne pathogenic bacteria, enhancing microbiological safety. The lactic acid bacteria count significantly decreased during soaking time. The sensory evaluation shows that 45 % of tasters preferred the soaked cheese. Positive correlations were observed between taste and color (in whole-soaked cheese), while negative correlations were revealed among color, smell, and texture (in soaked quarter cheese). The results suggest that blackcurrant wine, containing a wealth of bioactive constituents, has the capacity to augment the favorable attributes of cheese and presents prospects for developing a novel gastronomic offering., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Red pepper ( Capsicum annuum var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affects its quality. The findings indicate that prolonged exposure to high temperatures during thermal drying results in significant darkening, an evident decrease in red and yellow tones, and gradual transformation of the pepper's microscopic structure from granular to compact, along with 88% reduction in moisture content and 81% decrease in thickness. The capsaicinoid content increased, resulting in a 4.3-fold increase in spiciness after drying compared to that of fresh pepper. The pepper aroma shifts from fruity, choking, and grassy to herb, dry wood, and smoky. Compounds such as 2-Acetylfuran, furfural, 2-methylfuran, 1-methylpyrrole, 2-methylpyrazine, and 2,5-dimethylpyrazine exhibited positive correlations with drying time, whereas ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, and 3-methylbutyl butanoate showed negative correlations, indicating their potential as markers for monitoring thermal drying processes., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

With the development of microbiology, modern technique and technology, a large number of types of microorganisms in concentrated form (starter cultures) have been selected. Today, starter cultures are widely used in the meat processing industry. Their use prevents the growth of pathogenic microorganisms and improves the sensory characteristics of the finished products. Furthermore, they have a standard quality, they reduce the variation in the product quality, and they control and accelerate the fermentation process in some meat products. With their biochemical activity, starter cultures contribute to the development of color, improve the consistency, affect the taste, smell and aroma of the finished product. The use of starter cultures contributes to the finished product having superior sensory characteristics, and at the same time starter cultures affect the greater microbiological safety of the product. For these reasons starter cultures should find greater use in the meat processing industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of coriander seed essential oil on pH, moisture content, color indices (L*, a*, b*) and sensory characteristics (appearance, odor, and overall acceptability) of ground lamb mutton inoculated with Listeria innocua at various temperatures (4, 10, 25 and 37 °C) during 8 days storage were investigated. The effect of simultaneous day and temperature on the pH and moisture content of the samples was statistically significant (P<0.05). The highest and the lowest pH were observed on the 8th day and 37 °C in the sample containing essential oil (8.50±0.01) and 10 °C (5.85±0.01), respectively. In addition, the highest moisture content was recorded in the control sample on the first day (80.42±1.03%) and the lowest moisture content was observed in the sample containing essential oil on the 8th day at 37 °C (74.68±0.14%). The lightness (L) of the samples decreased during storage days and various temperatures and the highest lightness was on the first day and 4 °C (39.88±0.33) and the lowest brightness was observed to the control sample on the 8th day and 37 °C (8.70±0.06). The redness (a*) of the samples decreased during different days and temperatures so that the most redness was recorded on the first day and 4 °C (13.50±0.18) and the least redness was on the control sample on the 8th day and 37 ° C (-2.72±0.16). The results of the sensory evaluation showed that the appearance, odor, and overall acceptability of the samples decreased during the storage period and at different temperatures, but the samples containing essential oil and stored at a lower temperature were more acceptable. The findings of this study showed that the use of coriander seed essential oil preserves more of the characteristics of lamb at lower storage temperatures. [ABSTRACT FROM AUTHOR]

Aim: In this study, the effect of frozen storage on the inhibition of microbial population in coconut neera for shelf life extension was analysed. Methods and Results: The aliquots of fresh neera were frozen at −6 and −20°C. The microbial reduction and chemical qualities were analysed during storage days, and were compared with the control. The highest reduction in microbes was obtained at −20°C for lactic acid bacteria, yeast and total viable count. Moreover, the fluorescence cell staining and cell density analysis exhibited a decline at −20°C, however it showed higher at −6°C. At the end of 28 days, neera exhibited a pH of 5·37, total soluble solid of 14·0 °Brix and total acidity of 0·82 mg l−1 at −20°C. Besides, color, viscosity, total protein and ethanol showed a less difference with control and better sensory attribute up to 21 days at −20°C. Conclusions: Frozen storage at −20°C resulted in a better inhibition of lactic acid bacteria, which preserves neera from the metabolic conversion. The physicochemical qualities of neera were preserved for a longer period when stored at −20°C than at atmospheric storage. Significance and Impact of the study: Frozen storage reduced microbial population and preserves the chemical properties with acceptable sensory attributes and increases the shelf life of coconut neera, making it fit for consumption. [ABSTRACT FROM AUTHOR]

Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP. [ABSTRACT FROM AUTHOR]

Sorghum (Sorghum bicolor) is an important staple food crop for millions of food insecure people in the Semi-Arid Tropics. However, the crop has not been fully exploited due to undesirable consumer characteristics. The objective of this study was to identify quality characteristics that consumers of sorghum prefer so as to increase its consumption in Uganda. Quality in this study was evaluated based on four sensory characteristics of atapa (atapa is a local name for sorghum paste in Eastern Uganda): colour, aroma, taste and texture; and grain size. A choice experiment was conducted to analyse consumer preferences for quality characteristics of atapa. The discrete choices obtained from the choice experiment were analysed using Mixed Logit models fitted in preference- and willingness to pay-space. Results revealed that sweet taste, good aroma, elastic texture and big grain size had positive effects on the consumer preference. In terms of magnitude, sweet taste had the largest effect on consumer preference followed by aroma. Grain size was important because consumers believed that the bigger the size, the more the flour that would be obtained after milling. None of the colours was found to be important; instead respondents associate the existing colours of different varieties with their known texture, taste and aroma. There were also significant positive implicit prices for the preferred (non-colour) attributes, implying that consumers were willing to pay a price premium for sweet taste, good aroma, elastic texture and big grain size. The highest premium would be paid for sweet taste (US$ 0.69) followed by good aroma (US$ 0.39). We also evaluated five hypothetical varieties (1, 2, 3, 4 and 5) based on the implicit prices of the individual attributes that constitute the varieties. We found out that varieties with a good taste, good aroma, elastic texture and big grain size had larger total willingness to pay values than those missing any of these attributes. We conclude that sweet taste and aroma and elastic texture are the most important quality attributes of atapa. Thus, we recommend to sorghum breeders to consider these quality attributes in their breeding programmes if consumption of sorghumbased foods is to increase. [ABSTRACT FROM AUTHOR]

Red raspberry has attracted great interest due to its inherent antioxidant, anticarcinogenic, and antihyperglycemic effects. To brew a beverage with high antioxidant capacity and desirable sensory characteristics (malty aroma, hop aroma, fruit flavor, freshness, fullness, sweetness, sourness, and bitterness), dried red raspberries (Rubus idaeus L.) (30 g L−1 wort) were added to beer at different stages of the brewing process (beginning of boiling, before fermentation, before conditioning) and compared to a control without added dried fruits. The beer was fermented with Saccharomyces cerevisiae for 7 days at 18 °C followed by a secondary fermentation of 3 days at 20 °C. The main physicochemical attributes (original gravity, ethanol content, pH, color, colloidal haze, viscosity, bitterness, diacetyl, acetaldehyde, higher alcohols, and esters), sensory characteristics, and major bioactive compounds were determined. A decline in pH and an increase in color were observed in the raspberry beers. Adding dried fruits at the beginning of boiling imparted the highest oxidative stability and total phenolic and flavonoid content (696 mg GAE L−1 and 510 mg QE L−1, respectively). Sensory analysis revealed that the most preferred product according to appearance, flavor, and taste was the beer with dried fruits added at the beginning of boiling. [ABSTRACT FROM AUTHOR]

Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Three types of flour, chestnut, buckwheat and potato, were chosen in this study because they are all gluten-free, nutritionally richer and technologically more advantageous than wheat flour. They are combined with chia seeds, which are also functional ingredients as they are rich in dietary fibre and unsaturated fatty acids. Therefore, this study aims to evaluate the utilization of chia seeds with chestnut, buckwheat and potato flour in biscuits as overall quality enhancers in gluten-free products. The proximate composition, total phenolic content, antioxidant activity, some biscuit quality parameters and the sensory properties of the samples were investigated, and some changes in these products during storage were monitored and evaluated. Results and conclusions. According to the results, biscuits with chestnut flour had the highest phenolic content (400.2 mg gallic acid equivalent (GAE) per 100 g dry sample) and total antioxidant activity (155.5 mg Trolox equivalent (TE) per 100 g dry sample). Biscuits with chestnut and chia seeds had the hardness of 30.1 N (p<0.05). In addition, the use of chia seeds significantly increased the overall acceptability and flavour scores according to the sensory analysis results. During storage, chia seeds affected the oxidation stability; however, the fatty acid profile remained almost unchanged, except for the losses in lauric, stearic and α-linolenic acids (p<0.05). In conclusion, the biscuits with chestnut and chia seeds were more attractive than those made with other types of flour, with remarkably better nutritional characteristics and sensory attributes. Novelty and scientific contribution. The study fulfils a need for the growing gluten-free market by combining together the functional nutrients of chia seeds, chestnut flour and buckwheat flour to achieve the nutritionally improved and organoleptically acceptable gluten-free biscuits. Furthermore, this study makes an overall evaluation of the changes in product quality during storage to provide new ideas for an overall innovation in the gluten-free food market. [ABSTRACT FROM AUTHOR]

In developing countries, milk quality characteristics are not maintained by the milk producers and the middlemen. This study initially estimates the influence of various milk quality attributes on its price and then estimate the effect of socio-demographic characteristics on the marginal price of the milk components. Data collected from milk consumers through personal interview method, and milk sample took from the same consumers are used to estimate a two-stage hedonic model. In the first stage, prices were estimated for milk components and in the second stage, implicit price of each component was used as the dependent variable. The first stage results show that fat, solids-not-fat, total plate counts, color, and pleasant aroma have a significant impact on the milk price. The second stage results indicate that fat and solids-not-fat values are a function of the sociodemographic characteristics of consumers. To maintain milk quality attributes, we recommend the establishment of chilling centers for maintenance of quality, checkpoints and mobile laboratories for testing quality, provision of basic testing equipment at subsidized rates, hygiene awareness program for stakeholders in value chain, health risk awareness for consumers consuming raw milk and its products, and introduction and popularization of enzyme-based lactoperoxidase preservation technology. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural, Environmental & Veterinary Sciences is the property of Arab Journal of Sciences & Research Publishing (AJSRP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of gamma radiation on the decontamination of microbial population, physico-chemical, radiation sensitivity and sensory characteristics of common spices for storage were evaluated. Spices were irradiated with gamma doses of 0 (as control), 2, 4, 6, 8 and 10 kGy, packed in the glass vials and stored at room temperature (22 ± 2°C) in the laboratory. In this research, Bacillus, Salmonella and Listeria species were identified in un-irradiated spice samples. Results also indicated that gamma radiation reduced the total microbial population compared to control and optimum gamma radiation doses (6 kGy for red chili and turmeric; 4 kGy for cumin, coriander, garlic and black pepper; 2 kGy for ginger powder samples) were identified for decontamination of the organisms in the studied spices. It was concluded that no significant differences before and after gamma radiation were observed in physico-chemical, nutritional and sensory properties but significantly changed in microbial load in spices samples. [ABSTRACT FROM AUTHOR]

Convenience food has become an inseparable part of today's hectic life and its quality, durability, and health level should be highlighted. Food packaging is the most popular way to prevent bacterial spoilage and nutrient loss. Meanwhile, emerging antibacterial packages have shown additional properties in increasing storage time. Here, the effect of using polyethylene packages containing silver nanoparticles with different concentrations (0.02 and 0.04%) on the durability, appearance, microbial, and organoleptic properties of Olivier salad was investigated. In this regard, Olivier salad was packaged in 3 sets of polymer packages containing 0, 0.02 and 0.04% silver nanoparticle. The samples were then under test for 2-, 12-, and 22-day periods where microscopic, microbial, and sensory analyses were conducted. Scanning electron microscope (SEM) was implemented in physical characterization and the silver ions migration from the packages to the sample was measured by atomic adsorption method (AA). In addition, texture, taste, and general acceptance of packaged samples were studied by a 9-point evaluation method and trained panelists and the color and appearance by Image J software. SEM images proved the presence and proper distribution of nanocrystalline structure in the packages. Microbial tests' results showed that the overall counting of micro-organisms and mold increased with increasing storage time and decreased with increasing nanoparticle concentration in the packages. Also, coliform count decreased in all three packages (containing no, 0.02 and 0.04% silver nanoparticle) with time, and the concentration of nanoparticles in the nano-silver packages had no effect on coliform results. All sensory characteristics were better in samples with silver nanoparticle packages and AA results showed a direct relationship between ion migration and storage time and silver nanoparticle weight fraction. Finally proper curves were fitted over different experimental data and resultant equations were optimized in definite ranges (silver nanoparticle concentration = 0–1000 ppm, time = 0–15 days, total bacteria count = 17,500–14,500,000 cfu/g, Coliform = 0–3300 cfu/g, mold and yeast = 200–2,500,000 cfu/g, taste = 9-65, texture = 11–55, total acceptance = 12–65, color parameter L* = 68.886–95.132, Ag ion migration = 0–10). It was concluded that the antibacterial effect as well as perfect performance in keeping the properties fresh for around 14 days could be accomplished with a concentration of 404.93 ppm for silver nanoparticles. [ABSTRACT FROM AUTHOR]

Crustaceans of the Azov–Black Sea basin, in particular, the shrimp Palaemon adspersus, are a type of raw material easily available in the domestic market, because the large volumes of its industrial production in the Azov–Black Sea basin make it inexpensive and abundant. That is why we have suggested innovative products with the addition of Palaemon adspersus meat: dumplings (pelmeni) and fish fingers. We selected the following main recipe components of these dumplings: Palaemon adspersus meat, Azov–Black Sea goby meat, unleavened dough, and those for fish fingers: Palaemon adspersus meat, Azov–Black Sea goby meat, egg powder. To enhance the taste and aroma, Svanetian salt was added to the minced meat in the model compositions of the products developed. To substantiate the rational content of the recipe components in the model compositions of products with Palaemon adspersus meat added, the method of qualimetric analysis of the sensory parameters was used. According to the results of qualimetric evaluation, it has been found that for dumplings, the best ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and unleavened dough is 1:2.7:3, and for fish fingers, the most practical ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and egg powder is 2.5:6.5:1. The obtained results of qualimetric analysis of the model compositions have been confirmed by mathematical calculations using multiple linear regression with initial determination of criterial factors of influence. According to the mathematical calculations performed, the highest value of the parameter (y1 = 0.93) has been obtained for the model composition of dumplings with Palaemon adspersus meat added with the ratio of the recipe components 1:2.7:3. For fish fingers, the highest value of the parameter (y4 = 0.8) has been determined for the model composition where the ratio of the recipe components was 2.5:6.5:1. These calculations confirm the objectivity, efficiency, and practicality of the chosen method of qualimetric analysis of the model compositions under study

The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.

Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch replicates each year. The sparkling wines were analyzed after 9 months of aging, showing no significant differences among the two typologies in the enological parameters (pH, total acidity, volatile acidity, reducing sugars, and alcoholic strength), the effervescence, or the spectrophotometric measurements. The free amino nitrogen content was significantly higher in the sparkling wines obtained from immobilized yeasts, nevertheless, the levels of neutral polysaccharides and total proteins were lower. No significant differences in the volatile composition were found, except for only two volatile compounds (isobutyric acid and benzyl alcohol); however, these two substances were present at levels below their respective olfactory thresholds. The sensory analysis by consumers showed identical preferences for both types of sparkling wines, except for the color acceptability. The descriptive analysis by a tasting panel revealed that sensorial differences between both sparkling wines were only found for the smell of dough. Therefore, the use of immobilized yeasts for the second fermentation of sparkling wines can reduce and simplify some enological practices such as the procedure of riddling and disgorging, with no impact on the so-mentioned quality parameters.

Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.

The purpose of this work was to study the effects of substitution of fishmeal by housefly larvae at different rates and different physical states in the diet of local chickens. Five diets consisted of LFD, 25DL, 50DL, 25FL and 50FL, respectively, larval-free, 25%-dried-larvae, 50%-dried-larvae, 25%-fresh-larvae and 50%-fresh-larvae diet, in which 0, 25 and 50% of fishmeal was replaced by dried and fresh larvae, was formulated. A total of 165 local chickens of three weeks old, divided into 15 boxes in batches of 11 animals were raised. The experiment consists of three replications of five treatments. At 14 weeks of age, sixty chickens were slaughtered. Butchery skills and sensory characteristics were evaluated. Thus, a small variation of the ultimate pH from 5.63 to 5.55 between the different types of meat, and a carcass yield around 66%, was recorded. Any effects of substitution rate and physical state of housefly larvae on growth performance was not observed. Feet and proventriculus percentages increased in chickens fed 25% substitution. Liver and spleen percentage, and redder breast meat, increased in chicken fed dried larvae. Yellowness of the breast, thigh-and-drumstick meat and juiciness increased with 50% substitution. There is need of an investigation for liver and spleen enlargement and housefly larvae containing pigments. Thus, housefly larvae up to 50% substitution can be a suitable alternative to fishmeal in local chicken diets.

Muffins are sweet, high-calorie baked products with a typical porous structure and high volume, which confer a spongy texture. Because of this texture and good taste, these products are highly valued by consumers. However, muffins have low nutritional value. The aim of this study was to develop a technology of muffins as a functional product with hepatoprotective activity using defatted milk thistle powder (DMTP). The incorporation of this dietary supplement was carried out by the partial replacement of flour in the classic formulation. Physico-chemical and sensory analyses were performed to evaluate muffins with and without defatted milk thistle seed powder. The moisture sorption isotherms of the porous structure were determined by the gravimetric method with a MacBen microbalance over a 0.05–1.0 water activity range, and the data were fitted to Brunauer–Emmet–Teller (BET) and Guggenheim–Anderson–de Boer (GAB) models. It was established that the addition of milk thistle powder reduces baking, increases the drying out of products and the water-holding capacity, and increases the volume and crumb density of muffins. The microstructure of the muffins was examined using a moisture sorption isotherm. The moisture sorption isotherms of muffin samples presented a sigmoid shape and belong to type II of classification. The hysteresis loops of the samples are almost the same, which indicates similar structural data. The capacity of the monolayer according to the BET models varied in the range of 1.63–2.15 mmol/g of the dried sample, showing a slightly decreasing trend for muffins with DMTP. The GAB model accurately fits the adsorption isotherms in the water activity range from 0.05 to 0.88. The sensory results from a consumer evaluation indicate that both samples were characterized by the traditional pleasant appearance of the muffin, without visible flaws and with a pleasant taste and a good flour aroma. The result is a muffin with the same texture and sensory characteristics but as a potential functional food.

The aim of this study was to investigate how the treatment of olive paste of the Picholine variety with pulsed electric fields (PEF) under real operating conditions in a large-scale olive oil extraction plant affects the extractability, chemical composition and sensory profile of the oils. The application of pulsed electric fields (PEF) as a non-thermal food processing technology is interesting for many food extraction processes. The results of this study show that pulsed electric fields can be used as a pretreatment before oil separation to increase the extractability of the process and improve the content of functional components. The application of pulsed electric field (PEF) treatment (2.4 kV/cm, 4 kJ/kg, 6 µs pulse width) to olive paste through a continuous system significantly increased the extractability and total concentration of phenols (especially oleuropein derivatives) compared to the control. In addition, the volatile compounds, α-tocopherol, the fatty acid profile and the main legal quality parameters of extra virgin olive oil (EVOO), including free acidity, peroxide values, extinction indices and sensory analysis, were evaluated. The pulsed electric fields (PEF) treatment did not modify these EVOO quality parameters, neither the α-tocopherol content nor the volatile profile. The sensory properties of EVOO were not affected as well as the PEF treatment showed a similar intensity of fruity and pungent attributes without any off-flavor according to the European Union legal standards. An increase in the bitter taste attribute was observed in the PEF oils. Consequently, this study demonstrates that pulsed electric fields (PEF) processing could be implemented in olive oil processing as pretreatment for improving the efficiency of the process.

Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed "cold‐pressed" oils stand out as an interesting ingredient due to the growing consumer demand toward so‐called gourmet and healthy oils. The main objective of this work is the development and characterization of novel virgin vegetal oils based on blendings of virgin olive oil with virgin oils obtained from seeds (sesame and flaxseed) and nuts (hazelnut and pistachio) of interest due to their peculiar nutritional and organoleptic characteristics. Oil formulations elaborated with 5% of sesame oils achieve a high content in vitamin E (842 mg kg−1, 11.8 mg per standard 14 g oil dose, corresponding to an 80% of the recommended daily intake) and with 10% of flaxseed a high level in essential α‐linolenic acid (6.4%, 0.90 mg per dose corresponding to a 66% of the recommended daily intake). In addition, sensory analysis shows that blends enriched with both 50% hazelnut oil and 75% pistachio oil not only maintain the typical aroma of virgin olive oil, but incorporate the characteristic nutty, roasty, seed‐like, and sweet sensory attributes of nuts, providing an added value to the consumers. [ABSTRACT FROM AUTHOR]

Crustaceans of the Azov-Black Sea basin, in particular, the shrimp Palaemon adspersus, are a type of raw material easily available in the domestic market, because the large volumes of its industrial production in the Azov- Black Sea basin make it inexpensive and abundant. That is why we have suggested innovative products with the addition of Palaemon adspersus meat: dumplings (pelmeni) and fish fingers. We selected the following main recipe components of these dumplings: Palaemon adspersus meat, Azov- Black Sea goby meat, unleavened dough, and those for fish fingers: Palaemon adspersus meat, Azov- Black Sea goby meat, egg powder. To enhance the taste and aroma, Svanetian salt was added to the minced meat in the model compositions of the products developed. To substantiate the rational content of the recipe components in the model compositions of products with Palaemon adspersus meat added, the method of diametrical analysis of the sensory parameters was used. According to the results of qualimetric evaluation, it has been found that for dumplings, the best ratio of Palaemon adspersus meat, Azov- Black Sea goby meat, and unleavened dough is l :2.7:3, and for fish fingers, the most practical ratio of Palaemon adspersus meat, Azov- Black Sea goby meat, and egg powder is 2.5:6.5: 1. The obtained results of qualimetric analysis of the model compositions have been confirmed by mathematical calculations using multiple linear regression with initial determination of criteria! factors of influence. According to the mathematical calculations performed, the highest value of the parameter (y1=0.93) has been obtained for the model composition of dumplings with Palaemon adspersus meat added with the ratio of the recipe components I :2.7:3. For fish fingers, the highest value of the parameter (y,F0.8) has been determined for the model composition where the ratio of the recipe components was 2.5:6.5:1. These calculations confirm the objectivity, efficiency, and practicality of the chosen method of qualimetric analysis of the model compositions under study. [ABSTRACT FROM AUTHOR]

In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10,20, 30, 40,and 50% of the used salt free margarine. Such additive was used due to the nutritional effect of this plant especially that related to the anti-oxidant effect. The study followed the changes resulted in the chemical components, the sensory characteristics and the antioxidant activity of the processed biscuits and after storage time up to 90 days. Due to minimizing the lipids content by JAF replacing the amount of margarine in the formulas, and the final caloric value decreased. Most of the characters were negatively affected specially hardness, texture and the other evaluated items of biscuit. The anti-oxidant activity enhanced due to JAF replacement. In the same time this anti-oxidant activity of biscuit were also effected during storage up to 90 days. From the findings and the recommendation of the work one could conclude that the more accepted amount of JAF to be added to wheat flour formula was found to be at 30%. More results also mentioned to the possibility of enhancing most of the biscuit characteristics when the recipe include surplus of water at percent of 5, 10 and 15% regarding the wheat flour used. Such replaced JAF instead of free salt margarine was found to decrease the caloric value of biscuit and to enhance the antioxidant activity which is of good prospect to those consumed such produced biscuit. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others. Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples. [ABSTRACT FROM AUTHOR]

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although one of the most suitable methods for natural fortification of bread is using fiber sources such as rice bran, due to its negative effect on the physical, textural, nutritional and sensory properties of bread, the addition of fiber has not yet been widespread. In this study, the effect of adding hydrothermaled rice bran to bread, as the dominant feed of the community, in optimal conditions and for amounts of 3%, 6% and 9% of wheat flour, was investigated. The results showed that by a slight increasing in the percentage of added hydrothermaled rice bran, the specific volume of bread was increased and the density was decreased. The highest crumb moisture content was observed for high amounts of added bran (6% and 9%). The ratio of crust to crumb also showed a direct relationship by increasing the percentage of bran. Textural changes also indicate that the degree of firmness and gumminess of bread has been significantly increased during storage days (first to fifth day) by increasing the amount of hydrothermaled rice bran. However, the cohesiveness of bread had a significant downward trend by increasing the amount of bran and also during the storage period. Also, among the added amounts of bran, the sample containing 3% bran significantly obtained higher scores in terms of sensory characteristics comparing with the control sample and other samples. Summing up, the results of this study showed that small quantities of hydrothermaled rice bran can be used to produce more useful bread with desirable sensory properties. [ABSTRACT FROM AUTHOR]

Objective To confirm the dose distribution characteristics of frozen beef sirloins irradiated by electron beam, to study the germicidal efficacy of different doses of electron beam irradiation on frozen beef sirloins and the changes of color, flavor, texture and other sensory indicators of irradiated products. Methods The frozen beef sirloins with different thickness were irradiated by electron beam with 8 kGy in single and double-sided ways, respectively. The internal dose distribution of the products was detected to determine the appropriate product thickness. On this basis, the frozen beef sirloins of commodity packaging (1 kg/bag, maximum thickness less than 8 cm) were irradiated with different doses at 0, 2 and 4 kGy in double-sided way, and the total number of colonies, mold and yeast, coliforms were detected. Meanwhile, the color, flavor and texture of raw and cooked beef sirloins were detected by color difference meter, electron nose and texture analyzer. Results The internal dose of frozen beef sirloin single-sided irradiated by electron beam first increased and then decreased, the rapid decrease occurred in the depth of 3.5-5 cm, and the dose uniformity ratio (DUR) was 1.57 when the product thickness was 3.5 cm. Double-sided irradiation increased the penetration depth of electron beam, and the DUR of double side irradiated frozen beef sirloin with 8.1 cm thickness was 1.62. The total number of colonies, mold and yeast, coliforms were detected in frozen raw beef sirloin. Electron beam irradiation could significantly reduce the microbial levels, no coliforms were detected in frozen beef sirloins double-sided irradiated by electron beam at dose of 2 kGy, and the total number of colonies, mold and yeast decreased by 98.8% and 89.2% respectively. No undesirable effects were found in flavor and texture of irradiated samples. Moreover, the resilience of frozen beef sirloin irradiated at dose of 4 kGy was significantly higher than that of unirradiated ones. However, irradiation resulted in significant decrease of the color parameters (a and b values), and the higher the dose, the greater the decline. The effect of electron beam irradiation on color of beef sirloin decreased after cooked, and b value of 2 kGy irradiated samples was significantly higher than that of unirradiated ones. There was no significant difference in a value and b value between other treatments and non irradiation treatment. Conclusion This study on the dose distribution and sensory characteristics of imported frozen beef sirloin irradiated by electron beam can provide technical reference for the process setting and quality control of frozen beef sirloin irradiation sterilization. [ABSTRACT FROM AUTHOR]

More than 2700 trace compounds were reported in Chinese Baijiu. Among these compounds, odor-active compounds (OACs) can directly exhibit sensory characteristics, which play a crucial role in determining the overall aroma characteristics of Baijiu. The OACs in Baijiu have been extensively studied through sensory evaluation, instrumental analysis, aroma extract dilution analysis (AEDA), odor activity value (OAV), aroma recombination, and omission experiments. The principal pathways for the synthesis of OACs through microbial metabolism. The primary objective of this review is to provide a detailed exploration of the techniques employed in the extraction and evaluation of OACs, the compounds that contribute to the distinctive aroma, the metabolic mechanisms behind the key odor-active compounds (KOACs) in Baijiu, and the KOACs found in various types of Baijiu. Each extraction method has its distinct advantages. Combining multiple methods proves to be an effective approach to analyzing OACs in Baijiu. The integration of GC-O/MS with AEDA, OAV, aroma recombination, and omission tests not only enables both quantitative and qualitative detection but also facilitates the identification of KOACs. The metabolic pathways of most OACs are well understood, but there are also some compounds, such as sulfur compounds, whose formation mechanisms require further exploration. There are variations in KOACs among different types of Baijiu, the KOACs responsible for certain characteristic aromas, such as 'sauce' and 'medicinal' aromas, warrant further investigation. • Evaluation methods of analyzing key odor-active compounds were elaborated. • The volatile components contributing to Baijiu unique aroma were reviewed. • Possible metabolic pathways of key odor-active compounds were combed. • Key odor-active compounds in different types of Baijiu were summarized. [ABSTRACT FROM AUTHOR]

• Sixty-six main taste-active compounds responsible for the sourness, sweetness and bitterness of Baijiu were summarized. • Biotic factors and complex matrix were the major contributors affect the taste perceptions of Baijiu. • Novel methods based on nanotechnologies, biosensors, and NMR to identify the taste compounds of Baijiu were demonstrated. Typical flavors, such as sourness, sweetness, and bitterness, possess numerous functions and physiological significance, and are closely related to Baijiu production management, quality control, and product development. However, current research on Baijiu flavor primarily focuses on the volatile constituents and distinctive aroma compounds. Furthermore, studies on taste substance recognition, identification, and formation are remain in the preliminary phase. Herein, we take an integrated account of the signal transduction, recognition, composition, and sensory properties of the three main basic tastes of Baijiu, including sourness, sweetness, and bitterness. Moreover, to elucidate the factors that might influence the taste perception of Baijiu, we also discussed the biotic and abiotic factors within the fermentation system. Finally, further elucidating the contribution underlying the three main tastes in Baijiu using a combination of the "Sensomics" and "Flavoromics", will allow for Baijiu taste characteristics to be manipulated. [ABSTRACT FROM AUTHOR]

Sensory evaluation and flavor studies of "Shine Muscat" grapes are crucial for its further development. Consumer evaluations indicated that the main sensory characteristics were "fresh", "sweet", "rose" flavor, "thin skin", "thick flesh", "juicy" and "crisp" texture, "full", "large fruity grain" and "green" appearance attributes. Manual sensory evaluation have also uncovered additional sensory attributes such as "glossy", "crisp", "seeded" and "fruity". Manual sensory evaluation was conducted to determine changes in the sensory qualities during home storage, and a sensory wheel for "Shine Muscat" grapes was established. The intelligent sensory evaluation results corroborated those of the manual sensory evaluation and revealed changes in the sensory characteristics of "Shine Muscat" grapes during storage. The typical sensory characteristics of "Shine Muscat" grapes were retained after 8 days of home storage, and there was less loss of appearance, texture and taste characteristics during low-temperature storage. The three evaluation methods complemented and corroborated each other. • A novel way of big data mining by web crawler was used for sensory evaluation. • A sensory wheel of Chinese "Shine Muscat" grapes was established. • Chinese "Shine Muscat" grapes showed green, hard flesh, crisp and sweet, rose aroma. • Analysis of changes in sensory characteristics of "Shine Muscat" during home storage. • Consumer reviews, human and intelligent sensory evaluation complement to each other. [ABSTRACT FROM AUTHOR]

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Čačanska Rodna and its parent cultivars – Stanley and Požegača were carried out. The plum spirits obtained from Čačanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Čačanska Rodna cultivar were lower than the contents in the spirits from Požegača and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Požegača (17.88), whereas in processing without stones, the best was Čačanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

Sweet corn is considered as tasty and quality food. Its kernels contain sugars that are in good balance with amino acids, minerals and vitamin B. It is used as fresh product right after the harvest, but also for further industrial processing, freezing and canning. In breeding of sweet corn, equal attention is paid to the production of high and stable yielding hybrids, and to the enhancement of technological and sensory properties of the ear and kernel. The aim of this research was to establish agronomic and sensory properties of 12 sweet corn hybrids, 3 commercial and 9 experimental. The trial was set up according to the RCBD on two locations and in three replicates. The evaluation of agronomic parameters encompassed: fresh ear yield without husk, ear length, number of kernel rows and shelling percentage. Also, sensory characteristics were analyzed: appearance, color, smell, sweetness, juiciness, crispiness, pericarp hardness. Sensory characteristics were evaluated by voluntary panelists and scaled with 1 - 9 point hedonic scale. Fresh ear yield significantly varied over locations and hybrids. The highest fresh ear yield had experimental hybrid ZP 481/1su - 13.33 t ha-1, while the lowest was 7.14 t ha-1 (ZP504su). The difference between sensory characteristics among hybrids was also noticed, although all hybrids had satisfactory sensory characteristics with the average sensory marks above 7.30/9.00. The best sweet corn hybrid according to sensory characteristics was ZP 483/1su (8.29), while the highest yielding one ZP 481/1su had an average sensory mark 7.70.

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.

Statistical analyzes to determine the sensory indicators of developed new mayonnaise products, enriched with six different types of medicinal plants: thyme (Thymus callieri Borbás ex Velen), St. John's wort (Hypericum perforatum L), ligulate thistle (Cirsium ligulare Boiss), hawthorn-berries (Crataegus monogyna Jacq.), hawthorn-flowers (Crataegus monogyna Jacq.) and juniper-berries (Juniperus communis L) were performed. The herbs were collected from the region of Dospat, Western Rhodopes, Bulgaria and their respective identification was performed. For their use in mayonnaise products, the preparation of oil and water extracts prepared by them and a mixture of oil and water extracts was performed. New technological recipes were developed and the exact concentrations of each of the ingredients were determined. The food emulsions were developed on the basis of vegetable refined high oleic sunflower oil and added extracts of the six herbs. An analysis of these new products was performed to determine their organatoleptic parameters. Statistical data processing was performed, including descriptive analysis and assessment of correlations. The used statistical methods make possible to determine the deviation and statistical error in the organoleptic analyzes performed for the qualification of the new products. Therefore, there were statistically significant differences between the average scores in terms of odor, aroma, taste, aftertaste, as well as in the general characteristics of mayonnaise sauces, because for them p < 0.05. For the other indicators p > 0.05, i.e. the average scores of herbs on each of these indicators were not differed significantly. Regarding the salad dressing, there were no statistically significant differences between the average scores on any of the indicators, because for all of them p > 0.05. [ABSTRACT FROM AUTHOR]

Summary: This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)‐rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45‐g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour. [ABSTRACT FROM AUTHOR]

The article presents the theoretical basis and practical aspects of using binary compositions of uronide polysaccharides in the technology of culinary products made from aquatic organisms in jelly fillings. It has been shown how important it is today to use a composition of natural high-molecular-weight polysaccharides (such as sodium alginate and lowester pectins) in order to improve the sensory characteristics of culinary products from aquatic organisms in the menus of fish restaurants. Dissolution of low-ester pectic substances is accompanied by the formation of different lumps. To ensure dispersion of hydrocolloid particles, a dry mixture was created. Sodium alginate and low-ester pectic substances were mixed with salt and sugar, which was followed by swelling in water at 18–20 °C for 15 minutes. The swelling process has three stages and is characterised by the swelling rate. Intense swelling of the mixture occurs in the first 10 minutes of hydration at the hydromodulus 1:10, with the swelling rate changing from 1.88 to 0.58 tg α/hour. The degree of swelling is as high as 5.8%. Further increase in time has almost no effect on the swelling process. The experiments have helped determine the most practical mass fraction of calcium ions that allows obtaining transparent gel with a stable, homogeneous, elastic consistency (0.3–0.4% of 10% solution of calcium chloride). The studies have shown that dispersions where the mass fraction of the mixture of alginate and low-ester pectic substances is 1.8% have a flowable consistency with the dynamic viscosity less than 0.94 Pa • s. This is important for transportation and packaging of jelly fillings. The parameters studied include the conditions and rate of gelation. They are responsible for the high sensory characteristics of the finished products and for their elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids. Using a mixture of hydrocolloids with the mass fractions ranging 1.6 to 1.8% leads to the formation of gel with the strength over 140 g, which is evidence of high sensory characteristics. [ABSTRACT FROM AUTHOR]