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BACKGROUND: The relevance of several characteristics for the acceptability of steamed East Africa bananas (matooke) was assessed using consumer‐preferred characteristics, the overall liking scores, check‐all‐that‐apply (CATA) and the Just About Right scale. The study was conducted in rural and urban locations in three banana growing regions of Uganda. Two landraces and two hybrids were processed into matooke. Twelve trained panellists evaluated color, taste and texture sensory characteristics. RESULTS: Consumers scored matooke from landraces as the most liked. The CATA test showed that the most important characteristics were: smooth mouthfeel, soft to the touch, not sticky, moldable, deep yellow color, attractive, good matooke taste and smell. Principal component analysis confirmed that most of the preferred sensory characteristics were associated with the local genotypes, whereas the less preferred characteristics were associated with hybrids. Correlation analysis revealed strong positive correlations between the consumer assessed characteristics, hardness by touch, softness to touch and yellowness, as well as quantitative laboratory characteristics (moldable, hardness by touch, softness and yellowness) of the steamed matooke. Color assessed by consumers was strongly correlated with the laboratory‐assessed color indicators. CONCLUSION: The strong associations observed between laboratory‐assessed and consumer‐based characteristics (moldable by touch and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment. © 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]

This study used Actinidia arguta 'Kuilv' as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of Actinidia arguta wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on P-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values of bread increased up to 15% coconut concentration and decreased with the subsequent concentration addition (25%). While the total phenol and flavonoid quantities of bread made by adding coconut pulp at 5% and 25% concentrations were higher compared to the control, they partially decreased in bread with 15% coconut pulp. Antioxidant capacity values of bread were recorded to be between 1.18 (control) and 2.12 mmol/kg (25%). Gallic acid quantities of bread were assigned between 5.03 (control) and 20.97 mg/100 g (25%). The amounts of lauric and myristic acids of the oils obtained from bread with coconut were recorded between 4.37% (control) and 53.53% (25%)–2.31% (control) and 21.17% (25%) respectively. While the amounts of lauric and myristic fatty acids in the bread produced as a result of adding coconut pulp to the bread dough increased compared to the control, the palmitic, oleic and linoleic acid contents of the bread decreased. P, Ca, S, Mg, Fe, Mn and Zn were predominant minerals of bread samples. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast‐free bread by substituting gluten‐free flour with hazelnut and white bean flours. Yeast‐free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g−1) compared to the reference gluten‐free bread (18 N and 1.43 mL g−1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten‐free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of 'Ayvalık' olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g−1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh 'Ayvalık' olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh 'Ayvalık' olive). Radical scavenging capacity of fermented 'Ayvalık' olive fruits was reported between 10.20 (control) and 10.55 mmol kg−1 (rosemary hydrosol). Verbascoside results of fresh and fermented 'Ayvalık' olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh 'Ayvalık' olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, 'Ayvalık' olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols. [ABSTRACT FROM AUTHOR]

Summary: Aroma is a vital attribute of dairy products. This study employed a combination of human sensory evaluation and instrumental analysis to study the effect of two different pre‐sterilisation processes (A and B) on the odour characteristics of milk and long shelf‐life yoghurt. The results from the sensory evaluation and electronic nose analysis indicated that the pre‐sterilisation process significantly influences the aroma profile and compounds of the samples. Stir bar sorptive extraction coupled with comprehensive two‐dimensional gas chromatography−olfactometry−mass spectrometry (SBSE‐GC × GC−O−MS) was applied to identify the aroma‐active compounds present. Aldehydes and ketones emerged as the most abundant aroma‐active compounds. Quantitative analysis showed variations in the concentrations of aroma‐active compounds. For example, higher concentrations of hexanal, butanoic acid and hexanoic acid were observed in long shelf‐life yoghurt and milk produced by process B than process A, while higher concentrations of nonanal, 2,3‐butanedione and 3‐hydroxy‐2‐butanone were detected in products from process A than process B. Initial odour activity values provided insight into the contribution of aroma‐active compounds to the overall odour perception. Based on the results of aroma recombination, omission and spiking experiments, 13 and 11 key aroma‐active compounds were identified in long shelf‐life yoghurt and milk, respectively. These compounds, including 2,3‐butanedione, 2,3‐pentanedione, 2‐heptanone, 2‐undecanone, hexanal, octanal, nonanal, decanal, furfural, butanoic acid, hexanoic acid, 3‐hydroxy‐2‐butanone and styrene, can serve as potential indicators for determining odour differences between long shelf‐life yoghurt (milk) samples. Consequently, they offer a chemical basis for manufacturers to make informed decisions regarding production processes. [ABSTRACT FROM AUTHOR]

The ability of anuran larvae to efficiently locate food is essential for their growth and development, but little is known about the sensory modalities they use to find food. We experimentally assessed the role of visual and chemical cues in finding food in tadpoles of the invasive species Lithobates catesbeianus. In the two‐choice experiment, using rectangular containers that offer visual and/or chemical food cues on opposite ends, tadpoles chose the side where the chemical cues of the food were present consistently. The visual cues alone showed an initial transient attraction of tadpoles, which disappeared after a few minutes, suggesting that tadpoles are potentially capable of seeing contrasting objects, at least, at a close range and in clear waters and daylight conditions. We also evaluated the foraging behaviour and the capability of tadpoles to find food in an open field experiment under two different lighting conditions: natural daylight and darkness. Results showed that tadpoles find food faster in dark conditions, confirming that chemical cues alone are sufficient for tadpoles of this species to find food. Moreover, the time spent feeding and the number of tadpoles simultaneously exploiting the food patch were greater in darkness suggesting that environments with low visibility conditions could favour the establishment of L. catesbeianus. Understanding the sensory modalities used by tadpoles of this invasive species to find food could help to understand the potential abilities to expand and establish in novel environments. [ABSTRACT FROM AUTHOR]

Fucoxanthin is a special kind of keto-carotenoid found only in algae. The unique structure of fucoxanthin endows it with extraordinary biological activities, which are of great significance to improve food quality and enhance human health. However, due to its highly unsaturated structure, fucoxanthin also suffers from some limitations, such as instability, poor water solubility and low bioavailability. Therefore, although its content is relatively abundant, its applications in the food industry are extremely scarce. In recent years, there have been many reports on the preparation and characterization of delivery systems for fucoxanthin. These well-designed delivery systems can efficaciously alleviate the instability of fucoxanthin under adverse conditions, thereby improving its oral bioavailability. Thus, this review emphatically summarizes the delivery systems that are widely used to encapsulate, protect and release fucoxanthin. Besides, the influence of delivery systems on the absorption of fucoxanthin by intestinal epithelial cells is highlighted. The applications and future development trends of delivery systems for fucoxanthin are also discussed. The extraction of fucoxanthin, development of novel delivery systems, sensory evaluation and toxicity studies, and industrial production may be promising research directions in the future. Overall, this review provides guidance for the development of fucoxanthin-loaded delivery systems. [ABSTRACT FROM AUTHOR]

Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5% and 5% of LO. Control pasta CP (without LF or LO addition), LF-enriched pasta LFP 5%, LFP 10% and LFP 15% and LO-enriched pasta LOP 1%, LOP 2.5% and LOP 5% was compared for the proteins, fat and phenolic contents and fatty acids (FA) profile. Impact on lipid oxidation and sensory evaluation were also determined. Fortification of pasta with LF improved significantly (p < 0.05) the contents of protein, fat and phenolic compared to CP whereas the enrichment of pasta with LO resulted in a significant increase (p < 0.05) in the content of fat and a significant decrease in protein and phenolic contents. All the formulations decreased the saturated FA percent and increased the polyunsaturated FA percent with enhancement of omega-3 FA content. Antioxidant activity measured by FRAP and DPPH assays was improved after the fortification. For lipid oxidation, the replacement of semolina by LF or LO promoted an increase (p < 0.05) on TBARS values in level-dependent manner. Regarding sensory evaluation, the two types of fortification did not affect the taste; flavor and aroma of cooked pasta, but LOP 5% showed the highest score of the overall acceptability. The results recommended the possibility of producing pasta supplemented with LF or LO (even at a level of 15% and 5% respectively) as a functional food. [ABSTRACT FROM AUTHOR]

This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐coated samples experienced notable changes: 4.30% weight loss, 25% decay, pH level at 3.59, titratable acidity of 0.18%, and browning index of 1.71. In contrast, fruit salads coated with chitosan–poppy seed phenolic extract exhibited significant improvements: weight loss reduced to 3.10%, decay limited to 3.13%, pH increased to 3.76, titratable acidity enhanced to 0.20%, and browning index notably decreased to 0.33. Soluble solids ranged from 11.83 to 14.71, L* from −8.13 to 18.64, a* from −1.85 to 22.35, and b* from 8.26 to 27.89 in non‐coated salads. Adding poppy seed phenolic extract to the coated fruits slightly expanded these ranges. Sensory evaluations consistently rated non‐coated samples between 1 and 3, while the coated samples received higher ratings between 6 and 7. These assessments consistently highlighted enhanced attributes, including intensified aroma, enriched color, improved taste, texture, and overall acceptability. Moreover, incorporating poppy seed phenolic extract amplified sensory qualities and significantly improved microbial safety (<106 CFU/g). In summary, the chitosan‐based coating, enriched with poppy seed phenolic extract, effectively extended the shelf life of fresh‐cut fruit salads. This integrated approach preserves key attributes, ensures microbial quality, and enhances the sensory characteristics of these products. The study's results emphasize its potential as a pivotal innovation in food preservation by providing specific and tangible outcomes. [ABSTRACT FROM AUTHOR]

Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo‐Pakistani civilization. It has a very short shelf life, i.e., up to 3 days. The study was designed to assess the effect of preservatives (potassium sorbate and calcium propionate) on the shelf stability of Rasmalai. Moreover, proximate composition and sensory evaluation of prepared Rasmalai were also carried out in the present study. In general, potassium sorbate and calcium propionate significantly increased the shelf life of Rasmalai. But treatment (R5) containing a combination of both potassium sorbate and calcium propionate (500 ppm each) improved its shelf life by up to 12 days by keeping good sensorial characteristics. The maximum total plate counts as well as yeast and molds were observed in control Rasmalai (without any preservatives) whereas minimum counts were found in R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each). In conclusion, all the preservatives used in the present study were effective in enhancing the shelf life of Rasmalai but R5 treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each) was the most effective in enhancing shelf life without deleterious effect on sensorial characteristics. [ABSTRACT FROM AUTHOR]

Component‐based multitable methods, such as multiple factor analysis (MFA), STATIS, and DiSTATIS, are routinely used to analyze multiblock data, which are now common in chemometrics and sensory evaluation studies. These blocks of data form data tables that—for example, in sensory evaluation—describe how different assessors evaluate a set of products either on a set of descriptors or on the similarity between products. To analyze these data, component‐based multitable methods extract orthogonal components explaining most of the variance of the data. However, when the data tables are heterogeneous or have complex structures, a single component space does not represent the data well and can give components that are difficult to interpret. Previous literature solved this interpretation problem by eliminating irrelevant variables—a process called sparsification—while keeping the components orthogonal. Here, we extended such methods to develop sparsification algorithms for three multitable methods, namely, "sparse MFA" (sMFA), "sparse STATIS" (sSTATIS), and "sparse DiSTATIS" (sDiSTATIS). In these sparse methods, we sparsified the data tables to identify the most informative assessors or products. In sMFA, we show how group sparsity can be used to sparsify whole tables (i.e., assessors or products), hereby greatly increasing the interpretability of sMFA's outcome. In sSTATIS and sDiSTATIS, we developed two different sparsification approaches: One approach creates subgroups of products and simplifies the components to facilitate interpretation; whereas the other approach creates subgroups of assessors and alleviates the problem of heterogeneity. We showed with three examples how these sparse methods increase interpretability of the results in sensory evaluation. Multitable data sets are becoming more and more common in chemometrics and sensory evaluation studies. The analysis of such data is complex, mostly due to the complex structure of each table combined with the complex interrelationships between tables. We present a way to sparsify three well‐known methods for analyzing multitable data: Multiple Factor Analysis, STATIS, and DiSTATIS. We show how sparsifying increases the interpretability of the results on two sensory evaluation data sets. [ABSTRACT FROM AUTHOR]

BACKGROUND: The application of probiotics in food has expanded significantly, yet its viability remains a challenge. In response to this issue, this study explores a unique approach. Almond gum, a natural extract from Prunus dulcis, is utilized as the primary carrier matrix for a novel probiotic product featuring Saccharomyces boulardii, a probiotic yeast. METHODS: This study involves the entrapment of S. boulardii in almond gum through centrifugation (5 min at 1300 × g) and subsequent 24 h drying at 50 °C. Sensory evaluation and other investigations were conducted at different pH levels to assess viability and performance. RESULTS: Post‐drying entrapment efficiency was 83.85%, underscoring the benefits of choosing almond gum as a carrier matrix. Promising results were observed from viability testing conducted in gastric juice (pH 1.2) and in simulated intestinal fluid (pH 6.8). Matrix stability was assessed by measuring cfu ml−1 following 7 days' storage at different temperatures, complemented by sensory analysis. CONCLUSION: Almond gum is a promising carrier matrix for probiotic products. Its high entrapment efficiency and its viability under challenging pH conditions demonstrate its efficacy. It is rich in carbohydrates and serves a dual purpose by acting as a prebiotic source, as confirmed through ultraviolet–visible (UV–visible) analysis. The study underscores the potential of this novel approach, providing insights into responses to viability challenges in probiotic food products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate. [ABSTRACT FROM AUTHOR]

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments. [ABSTRACT FROM AUTHOR]

This study aimed to explore the effects of different baking treatments on the quality of Yongchuan Xiuya (YCXY) green tea. It was found that a long time baking at low temperature was beneficial to keep green colour, faint scent, mellow and fresh taste quality, whereas baking under high temperature was adverse to the quality. Baking treatments slightly regulated (−)‐epigallocatechin, (−)‐epicatechin, (−)‐gallocatechin gallate, total chlorophyll and carotenoid. As the baking temperature rose, the content of tea polyphenols, gallic acid, catechins, caffeine, soluble sugar and polyphenols/amino acids ratio obviously decreased. A total of 40 kinds of volatiles were detected in these six tea samples. A model for aroma type discrimination was successfully established based on partial least squares‐discriminant analysis (PLS‐DA). Ten kinds of volatile substances were the key characteristic markers for the faint scent, chestnut aroma and high‐fired aroma types of YCXY green tea. 1‐hexanol, hotrienol and dimethyl sulfide were furtherly used to discriminant aroma type based on Fisher discriminant analysis (FDA). [ABSTRACT FROM AUTHOR]

Further assessment of ultraviolet C light-emitting diode (UVC-LED) irradiation for influencing shiitake mushrooms' (Lentinus edodes) volatile and sensory properties is needed. In this study, a comparison of UVC-LED irradiation treatment on the flavor profiles in various parts of shiitake mushrooms was conducted using gas chromatography–ion mobility spectrometry (GC-IMS) and sensory analysis. Sixty-three volatile compounds were identified in shiitake mushrooms. The fresh shiitake mushrooms were characterized by the highest values of raw mushroom odors. After UVC-LED treatment, the content of C8 alcohols decreased, especially that of 1-octen-3-ol, while the content of aldehydes increased, especially the content of nonanal and decanal. The score of fatty and green odors was enhanced. For fresh samples, the mushroom odors decreased and the mushroom-like odors weakened more sharply when treated in ethanol suspension than when treated with direct irradiation. The fruit odors were enhanced using direct UVC-LED irradiation for fresh mushroom samples and the onion flavor decreased. As for shiitake mushroom powder in ethanol suspension treated with UVC-LED, the sweaty and almond odor scores decreased and the vitamin D2 content in mushroom caps and stems reached 668.79 μg/g (dw) and 399.45 μg/g (dw), respectively. The results obtained from this study demonstrate that UVC-LED treatment produced rich-flavored, quality mushroom products. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Understanding the relationship between perceived sensory attributes and measurable instrumental properties is crucial for replicating the distinct textures of meat in plant‐based meat analogs. In this study, plant‐based patties composed of textured vegetable protein (TVP) and 10%, 20% and 30% TVPs were substituted with fibers from sweet potato stem (SPS), and their instrumental texture and sensory properties were evaluated.Samples with 20% SPS showed hardness, cohesiveness and chewiness, which are the mechanical indicators most similar to those of meat. A descriptive sensory analysis by ten trained participants indicated that the SPS‐supplemented meat analog patties exhibited characteristics similar to pork patties in terms of firmness, toughness, cohesiveness and smoothness compared to the TVP‐only sample. A strong positive correlation between instrumental hardness and sensory firmness was observed (P < 0.01); however, cohesiveness, springiness and chewiness did not show any correlation between instrumental and sensory analyses. Warner–Bratzler shear force (WBSF) values showed positive correlations with sensory cohesiveness, chewiness, toughness, fibrousness, moistness, firmness and springiness (P < 0.05).The results demonstrated the feasibility of physically treated fibers from SPS as a partial substitute for TVP in developing meat analogs. Additionally, this study suggested that instrumental hardness and WBSF measurements can be sound parameters for representing sensory texture characteristics while further developing plant‐based meat analogs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The present study aimed to investigate the effects of tremella polysaccharides on the gel properties and antioxidant activity of yak skin gelatin with a view to improving the quality of collagen jellies. The preparation of composite gels were performed by yak skin gelatin (66.7 mg mL−1) and tremella polysaccharides with different concentrations (0, 2, 4, 6, 8 mg mL−1), and finally the collagen jelly was prepared by composite gel (yak skin gelatin: 66.7 mg mL−1; tremella polysaccharides:6 mg mL−1) with the best performance.Tremella polysaccharides not only improved the hardness, springiness, gel strength, water holding capacity and melting temperature of yak skin gelatin, but also enhanced the composite gel's scavenging activity against ABTS radicals, DPPH radicals, O2 and OH radicals. The filling of tremella polysaccharides into the gelatin network increased the number of crosslinking sites inside the gel, which resulted in the gel network structure becoming dense and orderly. The gel particles became finer and more uniform, and the thermal stability was improved. Furthermore, the sensory score of commercially available gelatin jelly decreased more rapidly during storage compared to the composite gel jelly.The gel properties and antioxidant activity of yak skin gelatin were improved by adding tremella polysaccharides, and then the quality and storage properties of the jelly were improved, which also provided technical reference for the development of functional gel food. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This experimental research aimed to formulate a cake made from the mixture of squash and pineapple. It utilized a Completely Randomized Design (CRD) with three (3) treatments and evaluated as to its sensory qualities and acceptability in terms of appearance, aroma, taste and texture by 40 evaluators composed of experts and consumers. Score cards with Nine (9) Point Hedonic Scale was used to evaluate the product. The mean and Analysis of Variance (ANOVA) were used to analyze the data with alpha set at 0.01 level of significance. Findings on the evaluation of sensory qualities and acceptability of the three (3) treatments showed that Treatment C with the proportion of 100grams combination of squash and pineapple showed the most preferred among the treatments with verbal interpretation of "Liked Extremely" in terms of appearance, aroma, taste and texture based on the evaluation of experts and consumers. The finding led to the conclusion that the squash-pineapple cake was acceptable in terms of its appearance, aroma, taste and texture. [ABSTRACT FROM AUTHOR]

Fermented sausage was manufactured with adding Jerusalem artichoke (JAP), as a prebiotic, and milk permeate powder, as a milk sugar, and fermented with 5% of probiotic lactic acid bacteria. Sausage samples were produced in six treatments, A10, P10, B10, A40, P40 and B40, fermented by Lb. acidophilus (A), Lb. paracasei (P) or Bifido. Bifidum (B) both of them was mixed with Str. thermophilus in 1:1 and 10% or 40% of JAP. . Control (C) was represented by mixing sausage with Str. thermophilus (5%) without adding JAP. Titratable acidity%, pH, TVB-N, and TBA were determined at intervals of (fresh, 7, 14, 21, and 28 days). Moisture, protein, fat and ash were analyzed at intervals of (fresh, 14, and 28 days). Sensory evaluation was performed at the end of ripening period. Results showed that acidity, fat, protein, ash, TVB-N, and TBA increased during ripening period. However, pH values and moisture content decreased throughout ripening, but the pH values started to increase at the end of ripening period. Moreover, TBA and TVB-N contents were higher in C sample than the other samples. No significant differences were found in sensory evaluation among all treatments, except P10, which had a higher total sensory score. [ABSTRACT FROM AUTHOR]

Background: Dual transcranial direct current stimulation (tDCS) over the bilateral primary somatosensory cortex (PSC) has potential benefits in stroke. In addition, compared with traditional rehabilitation training, sensorimotor training can significantly improve the sensorimotor function of patients. However, the efficacy of dual‐tDCS combined with sensorimotor training in patients with subacute stroke is unknown. Objective: To assess whether dual‐tDCS may enhance the efficacy of sensorimotor training on the upper limb functions in patients with subacute stroke. In addition, this study aims to explore the potential clinical mechanism of this combination therapy. Methods: We randomized 52 individuals with first‐ever, unilateral subcortical stroke into the experimental group (n = 26) and the control group (n = 26). Patients in the experimental group received 20 min of dual‐tDCS over the PSC and 40 min of sensorimotor training each session, while patients in the control group received sham dual‐tDCS. The treatment cycle was a 1‐h session of therapy each day, 5 days per week for 4 weeks. The Fugl–Meyer Assessment of Upper Extremity (FMA–UE) subscale, Action Research Arm Test (ARAT), Box and Block test (BBT), Erasmus MC revised Nottingham sensory assessment scale (Em‐NSA), Neurometer sensory nerve quantitative detector (CPT), the Barthel index (BI), and Hospital Anxiety and Depression Scale (HADS) were used to assess upper limb function, activities of daily living (ADL), and mental health before and after the 4‐week treatment period. In addition, functional near‐infrared spectroscopy (fNIRS) was used to explore potential clinical brain mechanisms. Results: Both groups showed significant improvement in all clinical scales (All p < 0.05) after treatment. Compared with sham‐tDCS plus sensorimotor training, active dual‐tDCS coupled with sensorimotor training can significantly improve the FMA‐UE, ARAT, Em‐NSA‐Stereognosis, and CPT‐2K Hz. In addition, dual‐tDCS combined with sensorimotor training can significantly activate the left pre‐Motor and supplementary motor cortex (PM–SMC) and enhance the functional connection between the left somatosensory association cortex (SAC) and RPM–SMC. Furthermore, the difference of FMA–UE in the experimental group was positively correlated with the functional connectivity of RPM‐SMC‐LSAC (r = 0.815, p < 0.001). Conclusion: Dual‐tDCS over the PSC combined with sensorimotor training can improve upper limb sensory and motor dysfunction, enhance ADL, and alleviate depression and anxiety for subacute stroke patients. Our results indicated that RPM‐SMC‐LSAC may be potential therapeutic targets for dual‐tDCS in upper limb rehabilitation on stroke. [ABSTRACT FROM AUTHOR]

In this study, we focused on assessing the symmetry of shapes and quantifying an index of 'order' in three-dimensional shapes using curvature, which is important in product design. Specifically, the target three-dimensional shape was divided into two segments, and the Jensen–Shannon distance was calculated for the distribution of the Casorati curvatures in both segments to determine the similarity between them. This was proposed as an indicator of the 'order' exhibited by the shape. To validate the effectiveness of the proposed index, sensory evaluation experiments were conducted on three shapes: extruded, rotated, and vase. For the rotated shape, the coefficient of determination between the proposed index and the sensory evaluation value of 'order' on a 5-point Likert scale was found to be less than 0.1. The reason for the poor correlation coefficient of determination may be attributed to the bias in human perception, where individuals tend to perceive mirror symmetry with respect to the plane that includes the vertical axis when recognizing the mirror symmetry of an object. In contrast, for the extruded and vase shapes, the coefficients of determination were 0.36 and 0.66, respectively, supporting the validity of the proposed index. Nonetheless, the coefficient of determination decreased slightly for familiar extruded shapes and asymmetric vase shapes. In future research, our aim is to quantify 'aesthetic preference' by combining the 'order' and 'complexity' indexes. [ABSTRACT FROM AUTHOR]

The current study aimed to evaluate the chemical, microbiological, and organoleptic characteristics of functional soft cheese fortified with Moringa oleifera (MO) and Mentha piperita (MP). Dried leaves of MO and MP were crushed into small parts by rubbing them to be used in the manufacture of soft cheese with different ratios. The addition of MP was to enhance the Moringa flavor. The treatments were: control (C); 0.25% MO (T1), 0.25% MO+MP (T2), 0.5% MO (T3), 0.5% MO+MP (T4), 0.75% MO (T5), 0.75% MO+MP (T6). Subsequently, the chemical, microbiological and sensory properties were determined during two weeks of storage at 5±1°C. The results indicated that integrating Moringa separately or with Mentha did not significantly affect moisture, ash, salt, and protein/DM. However, cold storage resulted in a small decline in the second week, although results did not express any significant differences, only protein/DM attributed significant variation at P<0.05 during different storage periods with the previously mentioned trend. Potassium showed significant differences compared to control, while cold storage achieved a significant increase in iron. Addition of MO and MP did not significantly affect the total bacterial and yeasts & molds counts. A significant decrease in total bacterial and yeasts & mold count was recorded after 14 days of cold storage. Owing to organoleptic properties, it was found that the best treatment that fortified with 0.25% MO+MP, fortifying cheese with MO caused considerable changes in chemical, nutritional, microbiological, and sensory characteristics. [ABSTRACT FROM AUTHOR]

Excessive use of single‐use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging. This study evaluated consumer attitude, acceptability, and purchase intent of three types of edible food packaging: muffin liner, cranberry pomace fruit leather wrap, and powdered drink sachet. One hundred consumers who frequently consumed muffins, strawberry fruit leather, and powdered lemonade were selected from metropolitan area of Portland, Oregon to participate in the study. The panelists were presented with the edible films and the food products with the edible packaging, information card highlighting the environmental‐friendly edible package, and were prompted with describing the sensory attributes, purchase intent, and qualities regarding the edible packaging with and without food. Overall, panelists liked the three foods with the edible packaging giving overall liking scores of 7.48, 8.06, and 7.48 for the muffin liners, edible fruit leather wraps, and powdered drink sachets, respectively, based on a 9‐point hedonic scale where 1 = dislike extremely and 9 = like extremely. When asked about hypothetical purchase intent, 64%–68% of panelists positively reacted to purchase intent and would buy all three types of edible packaging products. Based on the positive reaction from panelists, edible packaging maybe a possible solution to reducing single‐use plastic packaging in the food industry. This study can be the catalyst for further investigation of the efficacy of different applications of edible food packaging as well as consumer perceptions of eating their packaging. Practical Application: Edible food packaging is an emerging solution for reducing single‐use plastic waste. This study investigated consumer attitude, acceptability, and purchase intent of edible food packaging for three food packaging applications, including edible muffin liner, fruit leather wrap, and powdered drink sachet. This study demonstrated that consumers strongly agree that edible packaging would serve as an environmentally sustainable solution to single‐use plastics, and are willing to spend more to purchase these sustainable alternatives. This study provides new information toward the future development of edible packaging and consumer perceptions of eating their packaging. [ABSTRACT FROM AUTHOR]

Obesity and obesity‐related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt‐reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt‐reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt‐reduced foods. Two trials were conducted using hedonic scales and temporal check‐all‐that‐apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. Practical Application: There is a consumer demand to create salt‐reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study is to determine the viability of Lacticaseibacillus rhamnosus GR-1 (L. rhamnosus GR-1) in five yogurt samples with or without quinoa, chickpea, soybean and rice flour over various fermentation periods and refrigerated storage durations, with a focus on exploring the potential of functional foods, which provide health benefits beyond nutritional value. Additionally, the study aimed to evaluate consumer acceptance of yogurt fortified with functional flour. Using a nine-point hedonic scale, from 1 (dislike extremely) to 9 (like extremely), participants rated appearance, flavour, texture and overall acceptability. Design/methodology/approach: The samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 0, 2, 4 and 6 h at 38°C, followed by refrigerated storage at 4°C for 1, 15 and 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. A sensory evaluation involving 86 participants was conducted to assess the consumer acceptability of the yogurt samples. Findings: Notably, L. rhamnosus GR-1 achieved viable counts of 108 colony-forming units per mL in all treatments at all fermentation time points. Over the 30-day storage period, no statistically significant differences (p < 0.05) in average pH values were observed among the five treatments, and within each treatment, pH levels remained stable, with an overall mean of 4.2 ± 0.64. Treatment 4, which featured rice flour fortification, received higher hedonic scores from sensory panellists in terms of appearance, flavour, texture and overall acceptability. These findings indicate that incorporating functional flours in conjunction with cow's milk effectively promotes and preserves the viability of L. rhamnosus GR-1 in yogurt. Originality/value: Exploring the potential of probiotic yogurt enriched with diverse functional flours to enhance nutritional content and health benefits as well as attract new consumers, this study addressed a critical gap in understanding consumer perceptions and generated insights for creating innovative and health-promoting dairy products. [ABSTRACT FROM AUTHOR]

Purpose: This paper aims to assess the impact of incorporating foxnut powder (FP) into bakery products to evaluate their effect on product quality and nutritional characteristics. Design/methodology/approach: Samples of refined flour (control) and refined wheat flour with varying levels of FP were prepared for each bakery item. Sensory evaluations using a nine-point hedonic scale were conducted. Different concentrations of FP (20% for cakes, 12.5% for bread and 12.5% for doughnuts) were tested to achieve sensory acceptability. Findings: The addition of FP at specified concentrations achieved sensory acceptability in the tested bakery items, significantly impacting overall acceptability. Incorporating FP led to textural attribute alterations, including increased hardness, gumminess and chewiness, alongside reduced cohesiveness and elasticity. Color properties were influenced, affecting lightness, redness and yellowness of the bakery items. Proximate composition analysis highlighted shifts in moisture, protein, fiber, fat and ash content between control and accepted samples. Mineral content analysis revealed notable differences in calcium, potassium, iron, magnesium and sodium between control and accepted samples. Originality/value: These findings demonstrate the potential of FP to enhance bakery products, offering promising industrial applications in producing nutritionally enriched and visually appealing baked products. [ABSTRACT FROM AUTHOR]

AbstractFoam mat drying can yield various foam morphologies, influencing product quality and texture. This study investigated the effects of foam density (0.3, 0.5 and 0.8 g/cm3), drying temperature (60, 70 and 80 °C) and final moisture content (12 and 4% d.b.) on drying characteristics and product quality. Lowering foam density increased porosity, enhancing the second falling drying rate and minimizing differences in drying time to achieve moisture contents of 12 and 4% (d.b.). Lower-density mango foams exhibited superior retention of total phenolics content (TPC) and antioxidant activity compared to higher-density foams. TPC losses and reduced antioxidant activities were not significantly different for 12% and 4% (d.b.) mango foams. However, a shorter drying time with increased drying temperature resulted in higher TPC losses and reduced antioxidant activities, while maintaining higher levels of gallic acid and chlorogenic acid. The drying temperature had no discernible impact on shrinkage and texture. Lower-density foam structures exhibited reduced hardness, crispness and toughness. Mango foam mats with an initial density of 0.3 g/cm3, dried at 60 °C, showed minimal shrinkage (1–2%), TPC loss (7%), and reduced antioxidant activity (11–17%). However, panelists preferred a commercial snack due to the sponginess and less crispiness of 4% dried mango foam mats with initial densities of 0.3 and 0.5 g/cm3. Compared to commercial mango leather, the 12% dried mango foam mat with an initial density of 0.8 g/cm3 had similar toughness, but was harder, resulting in a preference for commercial mango leather. [ABSTRACT FROM AUTHOR]

To enhance the quality of tobacco leaves and optimize the smoking experience, diverse strains of functional bacteria and their associated metabolites have been used in tobacco aging. Exogenous cellulase additives are frequently employed to facilitate the degradation of cellulose and other macromolecular matrices and enhance the quality of the tobacco product. However, little is known about how microbial metabolites present in exogenous enzyme additives affect tobacco quality. In this study, crude cellulase solutions, produced by a tobacco-originating bacterium Bacillus subtilis FX-1 were employed on flue-cured tobacco. The incorporation of cellulase solutions resulted in the reduction of cellulose crystallinity in tobacco and the enhancement of the overall sensory quality of tobacco. Notably, tobacco treated with cellulase obtained from laboratory flask fermentation demonstrated superior scent and flavor attributes in comparison to tobacco treated with enzymes derived from industrial bioreactor fermentation. The targeted and untargeted metabolomic analysis revealed the presence of diverse flavor-related precursors and components in the cellulase additives, encompassing sugars, alcohols, amino acids, organic acids, and others. The majority of these metabolites exhibited significantly higher levels in the flask group compared to the bioreactor group, probably contributing to a pronounced enhancement in the sensory quality of tobacco. Our findings suggest that the utilization of metabolic products derived from B. subtilis FX-1 as additives in flue-cured tobacco holds promise as a viable approach for enhancing sensory attributes, establishing a solid theoretical foundation for the potential development of innovative tobacco aging additives. Cellulase solutions obtained from Bacillus subtilis FX-1, a bacterium originating from tobacco, were applied to flue-cured tobacco during the aging process. The cellulase structure of tobacco was analyzed using 13C cross-polarization magic angle spinning NMR spectroscopy. Sensory evaluation was utilized to assess the sensory attributes and quality characteristics. Targeted and untargeted metabolomics were utilized to investigate the chemical components present in the cellulase solutions. The inclusion of cellulase additives altered the cellulose structure in tobacco and introduced various flavor-related precursors and components. The utilization of cellulase additives derived from B. subtilis FX-1 substantially improved the overall quality of the tobacco product. [ABSTRACT FROM AUTHOR]

Summary: This study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages. [ABSTRACT FROM AUTHOR]

Aim: To identify sensory reactivity assessments published in the literature for children aged 3 to 12 years and evaluate their psychometric properties to select the most appropriate one for adaptation to South Africa, with implications for other low‐ and middle‐income countries. Method: We addressed the following two review questions. What tests have been published in the literature in the past 30 years to evaluate sensory reactivity with children aged 3 to 12 years? What is the validity and reliability of the tests reported in the studies? The COnsensus‐based standards for the Selection of health Measurement INstruments (COSMIN) methodology was used. We searched eight databases. Two reviewers independently screened and selected the studies. Results: The reviewers identified 41 studies, representing 19 assessments. The most common type of assessment was the proxy‐reported caregiver questionnaire. Sensory systems most often assessed were visual, tactile, auditory, and vestibular. Study populations included those with autism spectrum disorder, attention‐deficit/hyperactivity disorder, and children born preterm. Ratings for measurement properties of most assessments were moderate to low. Interpretation: Limited psychometric information was reported, with low ratings for many properties. The Sensory Processing 3‐Dimensions Scale was selected on the basis of its psychometric properties and alignment with best‐practice recommendation to use a caregiver questionnaire and a performance test to assess sensory reactivity. [ABSTRACT FROM AUTHOR]

The wastes from onion usually litter sales outlets in various markets across the country. Onion (Allium cepa) peel wastes (OPW) was assessed for its chemical content, nutritional and organoleptic quality on smoked catfish (Clarias gariepinus) stored for a duration of 8 weeks at room temperature. The OPW at concentrations of 0g, 2.5g and 5g (T0, T1 and T2 respectively) were sprinkled on the fish samples before and after smoking. Samples of OPW and fish were analyzed chemically for proximate composition, and determination of organoleptic quality according to standard method by panel of 20 on a 9-point hedonic scale. Nitrogen free extract (43.26%) constituted the highest analyte of the OPW. This was followed by ash (32.95%); crude fibre (11.45%); moisture content (6.69%); crude protein (4.40%) and ether extract (1.25%). The composition of fish preserved with OPW was significantly different when compared with the initial and final carcass analysis of the control group. The analysis revealed crude protein in T0 (49.84%), T1 (36.91%), T2 (43.13%); ash in T0 (7.70%), T1(14.05%), T2 (8.20%) while ether extract T0 (8.65), T1 (5.55%) and T2 (7.76%). In terms of organoleptic assessment, all the mean values of the fish samples were above 5 which indicated that they were not disliked. The control fish, T0 (0.0g/0.5kg) had superior taste, 7.95%; appearance, 7.60%; aroma, 7.45%; texture, 7.60% and acceptability, 7.85%. this was followed by T2 (5.0g/0.5kg) with no significant variation (p < 0.05) among the test samples. Inference from the study showed that OPW at 5g can be used to preserve smoked fish without change in quality, sensory and organoleptic assessment for 8 weeks. [ABSTRACT FROM AUTHOR]

This study aims to determine the most suitable drying for Qinghai Morchella. Fiver drying methods were selected as hot air drying (HAD) at different temperatures (45, 50, 55 ℃), carbon fiber far-infrared drying (CFFD), heat pump drying (HPD), carbon fiber far-infrared combined heat pump drying (CFFD-HPD), and vacuum pulse drying (VPD). A comprehensive evaluation was also performed on the drying time, drying energy consumption, color, quality (rehydration ratio, texture characteristics, e-nose electronic tongue, sensory evaluation), and nutritional indicators (amino acids, protein, crude polysaccharides, fat content) of Morchella. The research results showed that the drying time of the CFFD-HPD group was the shortest with no significant difference, compared with the HAD (55 ℃) group (P>0.05). But there was a significant difference from other groups (P˂0.05). The drying time and energy consumption of the VPD group were the highest, significantly higher than those of the rest (P˂0.05). In terms of appearance quality, the L* value of HAD (50 ℃) was higher than that of the rest (P˂0.05), whereas, the L* value of the VPD group was lower (P˂0.05), and a* was higher (P˂0.05). The Morchella shared a darker color, and redness. The highest energy was also found with a significant degree of contraction in a collapsed state. In terms of sensory quality, there was a significant difference in the rehydration ratio of Morchella under different drying methods (P˂0.05). The CFFD and VPD groups showed the highest and lowest final rehydration ratio of Morchella at the same drying temperature, respectively. After 20min rehydration, the CFFD-HPD group had the highest rehydration rate of Morchella, and the CFFD group was the lowest, the HAD (45 ℃) group had the highest hardness and viscosity, the HAD (55 ℃) group had the highest elasticity and chewiness, and the VPD group had the lowest hardness and chewiness. Sensory evaluation of dried morel showed that HAD and CFFD-HPD groups had the higher scores, while VPD had the lowest sensory evaluation score. In terms of nutritional quality, the electronic tongue measurement was highly correlated with different amino acid content. The amino acid content was indirectly determined in the different types of Morchella using electronic tongue measurement. The drying method had a significant impact on the nutritional quality of Morchella esculenta (P˂0.05). The polysaccharide content of Morchella in the HAD (55 ℃) group was significantly higher than that in other groups (P˂0.05), with the lowest fat content. The total amino acid and protein content of the VPD group were higher than the rest. The comprehensive evaluation score of CFFD-HPD was the highest, followed by HAD (55 ℃). The comprehensive evaluation score of VPD was the lowest, indicating that CFFD-HPD and HAD were suitable for drying Morchella. The finding can also provide the data support to introduce suitable drying techniques for Morchella. [ABSTRACT FROM AUTHOR]

In Sichuan cuisine, cold-eating rabbit meat is highly regarded for its very strong taste and historical legacy. This study is aimed at evaluating the quality and bacterial diversity of cold-eating rabbit meat during storage. Under different storage time and temperatures, cold-eating rabbit meat underwent a decrease in pH, whereas the contents of thiobarbituric acid reactive substances, total volatile basic nitrogen, and total viable count increased. Moreover, the loads of lactic acid bacteria and Staphylococcus aureus increased. Furthermore, 20 different bacterial genera were identified throughout the stages of raw meat processing and storage. Among these, Tardiphaga was the most abundant species during processing and storage. Lactobacillus was found to dominate the bacterial community associated with spoilage alterations in cold-eating rabbit meat. Thus, cold-eating rabbit meat can be safely stored at 4°C for up to 42 days. These findings offer valuable insights into the microbial processes underlying spoilage of cold-eating rabbit meat and serve as a guide for the development of strategies to prevent spoilage during processing and storage of cold-eating rabbit meat. [ABSTRACT FROM AUTHOR]

A study was conducted on development of composite flour noodles using indigenous food grains of NorthEast India and assessment of their quality. The composite flour noodles were prepared in a single screw cold extruder using wheat flour (WF), black aromatic rice flour (BRF), white sticky rice flour (WRF), and millet flour (MF) in different proportion. The physical properties, cooking characteristics, textural characteristics, and sensory qualities of the noodle were examined. The results showed that the noodles' bulk density varied between 0.4 and 0.5 g ml-1 and their moisture content ranged from 8.63 to 8.91 (% wb). The cooking loss, cooking yield and the water absorption capacity of the noodles ranged from 7.9%-13.4%, 271.5%-370.9% and 1.72-2.71 g g-1, respectively. As the amounts of MF and BRF reduced, a decrease in the hardness and adhesiveness of the noodles was observed. Based on the sensory evaluation, composite flour noodle having maximum amount of BRF and MF was found to be the most liked sample. In contrast to their lack of significance at 95 percent confidence level for water absorption capacity, different proportions of WF, BRF, WRF, and MF have a substantial impact on colour change, bulk density, cooking loss, and cooking yield. [ABSTRACT FROM AUTHOR]

Background: Confectionaries are one of the major food categories that provides one of the basic nutritional needs of humans. Cake has always been made from flour, as such, has placed a heavy burden of wheat production. However, quinoa seeds have been under-utilized owing to its nutritional components and the need to produce baked products with balanced nutritional needs. The goal of this study was to develop a high-protein cake using a protein source. Quinoa flour was employed as a protein source. Methods: The quinoa seeds were ground into flour and combined with wheat flour in the following ratios: 30:70, 40:60 and 50:50, in that order. A cake made entirely of wheat flour served as the control. Sensory analyses were conducted on the samples, as well as functional and proximate compositions, using standard analytical techniques. Result: The research's findings revealed that moisture ranged from 33.61% to 43.99%, protein ranged from 13.60% to 18.03%, ash ranged from 0.91% to 1.211%, fiber ranged from 5.25% to 5.77%, fat ranged from 5.54% to 6.25% and carbohydrate ranged from 30.59% to 39.81%. Comparing samples of composite flour cakes to samples of wheat flour cakes revealed a difference in the amount of total protein that was statistically significant (p<0.05), indicating that these cakes make a great source of protein for fortified snacks. [ABSTRACT FROM AUTHOR]

The objective of the study was to assess the accumulation of omega-3 (n-3) fats and the sensory quality of scrambled eggs from two strains of laying hens (brown and white) given omega-3 enriched diets. The design of this research was a completely randomized block design, with a 3 × 2 factorial. A total of 24 Hy-Line brown and 24 Hy-Line white were fed three experimental diets. The alphalinolenic acid (18:3n3, ALA) levels of the dietary treatments were either low (0.3%), moderate (3.0%), or high (6.0%) with the linoleic acid (18:2n6, LA) level kept constant at approximately 4%en. The results showed that dietary supplementation of ALA enhanced n-3 fats and had no impact (P>0.05) on sensory properties including oily odour, butter aroma, sulphur aroma, taste, flavour, or off-flavour of scrambled eggs. Diets high in ALA resulted in Scrambled eggs with less intense egg aroma compared to those given diets with low or moderate ALA. Eggs of brown hens had a significantly stronger egg aroma, butter flavour, and sulphur flavour (P<0.05) compared to white eggs. In conclusion, the dietary inclusion of 3.0% ALA was discovered to be optimum with respect to the accumulation of n-3 fats and the sensory properties of the eggs. [ABSTRACT FROM AUTHOR]

Fruit and vegetable processing byproducts have a high concentration of biologically useful components and nutritional fibre, though they are frequently discarded as manufacturing waste. The purpose of this study was to improve the nutritional value of the Indian recipe papad, a low-moisture dish with a thin, crisp, wafer-like texture, by utilizing the beneficial properties of dehydrated carrot pomace powder (CPP), which is usually discarded as a food industry bio-waste. Carrot pomace powder was prepared and examined for nutritional and functional properties (10, 20, and 30%), and the developed samples were coded as P0 (control, 100% black gram flour), P1 (black gram flour: carrot pomace powder; 90:10), P2 (black gram flour: carrot pomace powder; 80:20), and P3 (black gram flour: carrot pomace powder; 70:30). The physical, sensory, and storage properties of the developed value-added papads were evaluated. Adding CPP to the flour mix increased the moisture, ash, and crude fiber content while decreasing the protein and carbohydrate content. Based on sensory evaluation, sample P1 was found to be the most acceptable by the sensory panel. The product's microbiological studies showed that, up to a 30-day storage period, the product was well within safe limits. Based on the water activity (at 36.7°C/83% RH) and overall acceptability scores, triple-laminated aluminum bags were considered an appropriate packaging material for storing the value-added papads. This study has established the incorporation of CPP as a healthier alternative to produce an inexpensive, fiber-rich, value-added papads. [ABSTRACT FROM AUTHOR]

String hoppers, a largely consumed Indian traditional food, was enriched with extremely nutritious quinoa and processed into its ready-to-cook form. The effects of quinoa flour (25–75 g), rice flour (30–70 g) and guar gum (0–2%) on quality parameters of string hoppers were studied and optimized using Box–Behnken design. Water absorption capacity, color difference and rehydration ratio increased, whereas solid gruel loss decreased with an increase in the amount of quinoa flour. Overall acceptability reflecting sensory attributes of string hoppers reduced at higher levels of quinoa flour. Addition of guar gum improved water absorption capacity and suppressed solid gruel loss. The optimized levels for quinoa flour, rice flour and guar gum were 48.638 g, 30 g and 1.149 g, respectively. The corresponding actual responses of water absorption capacity (62.68%), color difference (23.83), rehydration ratio (1.83), solid gruel loss (1.23%) and overall acceptability (7.27) agree to the prediction of significantly (p <.05) fitted quadratic models. [ABSTRACT FROM AUTHOR]

Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell count, Brix degree, total sugar, total acidity, alcohol level, pH value, color intensity (CI), and tonality were determined to evaluate the contribution of NSc to the quality of citrus wine in the mixed fermentation. Volatile compounds were analyzed by HS-SPME-GC-MS, and sensory evaluation was carried out. During the 9-day fermentation, the mixed-culture wine exhibited a higher cell concentration than the pure culture. After the fermentation, mixed-culture wine specifically decreased the concentrations of unfavorable volatile compounds, such as isobutanol and octanoic acid, and increased favorable volatile compounds, including ethyl octanoate, ethyl decanoate, and phenylethyl acetate. The quality category of the citrus wine was improved compared with the Sc mono-inoculated wines, mainly in regard to aroma, retention, and sweetness. The study shows that the mixed fermentation of NSc and Sc has positive impacts on reducing alcohol level and total acidity and increasing CI. The present work demonstrates that the mixed fermentation of NSc and Sc has enormous beneficial impacts on improving the quality of citrus wine. [ABSTRACT FROM AUTHOR]

Simple Summary: This preliminary study investigated the sensory quality perceived by consumers (trained panellists or untrained consumers) of pork loins deriving from animals subjected to different castration methods (surgical vs. immunocastration) and fed different protein sources (soybean vs. pea). The findings revealed that the trained panel could discriminate clearly between dry-cured loin from male pigs surgically castrated and fed a soya diet compared with those fed a pea diet, and the vaccination almost completely reduced most of the sensory traits in both sexes. Additionally, the study found that immunocastration in male pigs did not negatively impact the skatole detection scoring. Moreover, the untrained consumer panel preferred the dry-cured loin from surgically castrated male pigs fed a pea-based diet. To sum up, it is possible to completely replace soybean meal with field peas when feeding heavy immunocastrated male pigs for dry-cured loin production. Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers' acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score. [ABSTRACT FROM AUTHOR]

Chinese cooking is the primary treatment method for table food in China. The process is complex and large‐scale, which is important to the macroeconomy and national nutrition and health. First, this article puts forward the concept of thermal accumulation for Chinese cooking by taking pork tenderloin fried at different oil temperatures, explaining changes in moisture content, hardness, and color with different thermal accumulation conditions, and measuring kinetic parameters. The variations of L* and b* obtained by the experimental results belong to the first‐order reaction kinetic model, while the changes in water content and shear force belong to the zero‐order reaction kinetic model. Simultaneously, the superheat value is used as a thermal accumulation indicator, combined with sensory evaluation to determine that the Z value of the human sensory overheating of pork tenderloin is 99°C, and Os,max (Z = 99°C, the reference temperature is 110°C) is 5.86 min. [ABSTRACT FROM AUTHOR]

Postbiotics are metabolites derived from living probiotic bacteria like Lactobacillus strains, during the fermentation process and/or produced in pure form on laboratory scales. These compounds, depending on the type of probiotic from which they are prepared, have specific antibacterial agents such as: organic acids, bacteriocins, short‐chain fatty acids, and peptides. The objective of this study was to investigate the effect of Lactobacillus acidophilus supernatant (LAS) on the growth pattern of Salmonella enteritidis at fluctuating temperatures and the sensory evaluation of milk that contains this probiotic. Baranyi and Roberts's model determined the best‐fit curve for the microbial growth. According to mathematical equations, the highest and lowest specific growth (μmax) rates of S. enteritidis were obtained at 0.055 h−1 and 0.0059 h−1 and also highest and lowest maximum generation time (MGT) values were obtained at 20.06 h and 8.85 h, respectively. Sensory evaluation by the Triangel test reveals that LAS could not establish a significant (p >.05) adverse effect on milk perceptible. Regarding the results obtained in the present study, LAS, without causing adverse sensory change, could act as a safe food additive for the control of bacterial pathogens and reducing food waste, particularly in milk and milk‐containing food products. [ABSTRACT FROM AUTHOR]