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Background: Gluten‐free bread (GFB) has technical bottlenecks such as hard texture, rough taste and low nutrition in practical production. In order to solve these problems, this study used germinated brown rice starch as the main raw material, and investigated the effects of soybean isolate protein (SPI) on the multiscale structure of germinated brown rice starch and bread quality. Results: A gluten‐free rice bread process simulation system was established, and the interaction between SPI and starch in the simulation system was characterized. The result shows that the interaction forces between SPI and germinated brown rice starch were mainly represented by hydrogen bonds, and with the addition of SPI, the crystallinity of starch showed a downward trend. At the same time, when the amount of SPI was 3%, the appearance quality was the best and the specific volume of bread was 1.08 mL g−1. When the amount of SPI was 6%, the texture quality was the best. Compared with the bread without SPI, the hardness of the bread with 6% SPI was reduced by 0.13 times, the springiness was increased by 0.03 times, the color was the most vibrant, the L* value being 1.02 times the original, and the baking loss was reduced to 0.98 times the original. Conclusions: The interaction force between SPI and germinated brown rice starch and its effect on bread quality were clarified, and these results inform choices about providing a theoretical basis for the subsequent development of higher‐quality GFB. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storability of fruits and vegetables. Accordingly, this work was designed to figure out the effectiveness of SAEW on storability maintenance in postharvest guavas via regulating the phenylpropane metabolism. On the harvest day, fresh guavas were immersed in distilled water or SAEW (available chlorine concentration: 30 mg L−1) for 10 min, followed by storage for 15 d (25 °C, 80% RH). Results showed that, in comparation with the control guavas, SAEW-treated guavas exhibited lower levels of fruit disease index, malondialdehyde, and cell membrane permeability, while showing higher levels of fruit firmness and commercially acceptable fruit rate, as evidenced by enhanced contents of titratable acid, total soluble solids, vitamin C, total soluble sugar, and reducing sugar. Moreover, SAEW treatment improved the activities of disease-resistance enzymes and the contents of sinapic acid, p-coumaric acid, ferulic acid, caffeic acid, and lignin. The above data revealed that SAEW treatment-enhanced storability of guavas was attributed to the increased disease-resistance enzyme activities and disease-resistance substance contents, which improved the fruit disease resistance and slowed down the disease occurrence. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs' incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs' potential in the food industry. [ABSTRACT FROM AUTHOR]

Background: This study was carried out to determine silage quality, nutrient content, relative feed value (RFV), fermentation parameters and Fleig scores of sweet maize [Zea mays (L.) saccharata Sturt.] without the cob ensiled with urea or molasses. Methods: Plant parts remaining from the sweet maize whose cobs were harvested were ensiled with the addition of 1% urea and 5-10% molasses. In the liquid samples collected from the silages, pH values, ammonia nitrogen (NH3-N) and volatile fatty acid (VFA) concentrations were measured and the silage samples were subjected to crude nutrient analyses, RFV and Fleig score determination. Result: Significant differences were found among the groups in terms of their dry matter (DM), organic matter (OM), crude ash (CA), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF) values. The difference between silage groups was significant in terms of NH3 and VFA values. In the analyses of Fleig scores, physical parameters and RFV results, the groups were found significantly different except for Fleig scores. In parallel with the increase in the concentration of urea used in the silage groups, there were reductions in Fleig scores, physical parameters and RFV values, while their CP levels increased. The molasses that was added to the silages led to a reduction in their silage pH, NH3-N and butyric acid (BA) values and an increase in their lactic acid (LA) values. It was concluded that the additives used in this study contributed positively to the quality of the silages, all silages with additives were quality silages and they could be used as an alternative quality roughage resource in feeding ruminants. [ABSTRACT FROM AUTHOR]

Summary: The effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave‐combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and K values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics. [ABSTRACT FROM AUTHOR]

Among the cereals, sorghum (Sorghum bicolor L. Moench) is a member of the glutenfree cereal family. This crop is widely cultivated in a wide range of geographic locations due to its strong heat and drought resistance and high photosynthetic efficiency. Rich in macronutrients (proteins, fats, and carbohydrates) and micronutrients (minerals, vitamins), sorghum also contains phenolic compounds (tannins, phenolic acids, and flavonoids), which have antioxidant properties. Given its many health benefits, including its ability to suppress the formation of cancer cells and reduce obesity, heart disease, and diabetes, sorghum is used for both human and animal consumption. It can be used for baking, extrusion, and different cereal-based products such as bread, cookies, pasta, expanded snacks, and breakfast cereals. This study aimed to develop four types of snack products based on red sorghum flour (95, 92, 90, and 89%) with the addition of i) a mixture of sweet and hot ground red pepper (5, 8 and 10%); ii) cocoa powder (5, 8 and 10%); and iii) a mixture of cocoa powder (10%) and cinnamon (1%), while a 100% red sorghum snack product served as a control sample. The following extrusion processing parameters were used: feeding rate of 50 kg/h, screw speed of 800, 850, and 900 RPM, and the material moisture content in the extruder barrel ranged from 13 to 14%. The following quality attributes of snacks obtained were determined: expansion ratio, bulk density, water absorption index, water solubility index, colour and texture (hardness, number of fractures, crispiness work, crispiness index). Based on the selected quality indicators, all types of snack products obtained in this study have the potential for commercialization. However, before commercialization, consumer acceptance tests and preference tests need to be conducted. [ABSTRACT FROM AUTHOR]

To enhance the product quality, manufacturers of dried fruits are dedicated to developing reliable methods for assessing ripeness. In this study, a densimetric flotation method was employed to categorize mulberries into five distinct ripening stages (D1–D5, 0.905–1.055 g/cm³). The influence of ripening on mulberry water status, distribution, microstructure, drying characteristics, and product quality was examined. Heat pump drying, utilizing a temperature of 60 °C, relative humidity of 15%, and air velocity of 2 m/s, was employed as the drying technique for mulberries. As ripening progressed, the water binding capability initially decreased and then increased. Simultaneously, water distribution and cell microstructure shifted, resulting in an initial reduction followed by an extension in drying time. The drying time initially decreased and then increased with increasing maturity, with D4 fruits displaying the shortest drying time (13.9 h). This was 35.05%, 24.04%, 20.14%, and 6.47% shorter than the drying times observed in stages D1, D2, D3, and D5, respectively. Ripeness significantly affected the volatile composition, color, texture, and sensory attributes of dried fruits. D1 fruits were not suitable for drying due to their intact cellular structure, lengthy drying time, and poor sensory quality of the resulting product. Conversely, D4 and D5 fruits exhibited shorter drying times and their products possessed a robust fruity aroma, improved palatability, and overall acceptance. This rendered them ideal candidates for the drying process. The findings of this research have practical implications for effective identification and drying procedures during mulberry ripening. [ABSTRACT FROM AUTHOR]

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi 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 Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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.)

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi 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.)

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis. [ABSTRACT FROM AUTHOR]

This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was −1 °C. Electric nose (e-nose) showed significant changes in volatile components within 8 days. Results of total volatile basic nitrogen (TVB-N) showed that PFP stored at 4 °C reached its limit after 2 days, whereas PFP stored at ice temperature remained stable for 6 days. Thiobarbituric acid reactive substances (TBARS) demonstrated delayed oxidation in PFP stored at ice temperature compared to 4 °C. TCA-soluble peptides indicated that the protein degradation was suppressed by ice temperature. Additionally, ice temperature inhibited microbial growth and altered bacterial composition. High-throughput sequencing revealed that Pseudomonas, Brochothrix, Carnobacterium were dominant at 4 °C, while Acinetobacter, Pseudomonas, Janthinobacterium and Brochothrix were dominant at ice temperature. In summary, ice temperature might be a potential method for maintaining the freshness of PFP.

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly (p

Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, Lactiplantibacillus plantarum and gallic acid (KGX) were applied to preserve fresh yak meat under ice temperature (−1 °C). After 16 days, KGX group showed lowest total viable count (5.3 ± 0.1 log cfu/g) and total volatile basic nitrogen (13.02 ± 1.40 mg/100 g), which did not exceed the relevant standards of fresh meat. Combined assessments of color, texture, pH, drip loss rate, and thiobarbituric acid reactive substances indicated that KGX coating effectively prolonged yak meat preservation. High-throughput sequencing revealed that KGX coating effectively reduced the abundance of Pseudomonas and Candida. The application of L. plantarum hydrogel coatings in conjunction with ice temperature increased the shelf life of fresh yak meat to 16–20 days, suggesting its potential as a viable preservation method for fresh meat.

This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes (mono-, dual- or tri-frequency sequential and simultaneous modes). The results showed that ultrasonic-assisted thawing increased the thawing rate and shortened the thawing time by 26.72–64.99 % compared to water immersion thawing, and inhibited the lipid oxidation. Regarding the quality characteristics of frozen pork, the samples thawed by combined tri-frequency sequential ultrasound mode (TSEU) at 20/50/35 kHz exhibited better water retention (lower thawing loss and cooking loss) and physicochemical quality (lowest hardness, highest tenderness, lower TBARS values). Low-field nuclear magnetic resonance results displayed that the mobility and loss of bound and free water in pork tissue reduced effectively after ultrasound treatment at 20/50/35 kHz. The microstructure analysis revealed that the microstructure of pork thawed by 20/50/35 kHz was closest to that of fresh meat, and the distribution of muscle fibers was close and regular. Therefore, TSEU at 20/50/35 kHz was considered to be the most appropriate treatment for pork thawing, which could significantly accelerate the thawing rate and maintaining the meat quality.

Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storability of fruits and vegetables. Accordingly, this work was designed to figure out the effectiveness of SAEW on storability maintenance in postharvest guavas via regulating the phenylpropane metabolism. On the harvest day, fresh guavas were immersed in distilled water or SAEW (available chlorine concentration: 30 mg L−1) for 10 min, followed by storage for 15 d (25 °C, 80% RH). Results showed that, in comparation with the control guavas, SAEW-treated guavas exhibited lower levels of fruit disease index, malondialdehyde, and cell membrane permeability, while showing higher levels of fruit firmness and commercially acceptable fruit rate, as evidenced by enhanced contents of titratable acid, total soluble solids, vitamin C, total soluble sugar, and reducing sugar. Moreover, SAEW treatment improved the activities of disease-resistance enzymes and the contents of sinapic acid, p-coumaric acid, ferulic acid, caffeic acid, and lignin. The above data revealed that SAEW treatment-enhanced storability of guavas was attributed to the increased disease-resistance enzyme activities and disease-resistance substance contents, which improved the fruit disease resistance and slowed down the disease occurrence.

Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs’ incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs’ potential in the food industry.

The pomegranate fruit (Punica granatum L.) is characterized by a low energy value, but a high biological value and is desirable for both adults and children. Pomegranate fruits as a raw material is ideal for the production juices. Therefore, in this research were used two varieties of pomegranate fruits: Karamustafa and Hicaz, grown in Valandovo, R. North Macedonia. To produce the pomegranate juices with good quality properties it is important to have quality raw material. For that purpose, 30 fruits of each variety were taken to estimate the morphometric characteristics (mass, height and width). The production of the fresh pomegranate juices was with cold squeezing of both varieties of the pomegranate fruits, and then the juices were frozen, without using additives. To determine the quality properties of squeezed fresh and frozen juices from the fruits of both pomegranate varieties, were applied different laboratory methods. Therefore, were analysed the following parameters: total dry matter, soluble dry matter, total sugars (sucrose, fructose and glucose), total acids (citric acid), vitamin C, anthocyanins, polyphenols and minerals. According to the performed analysis, the frozen juice of the Karamustafa variety had higher average values for: soluble dry matters (17.50 %) and polyphenols (131.86 mg/L). The estimation of the sensory properties was done descriptively and by using the scoring method (max. 20 points). The variety Hicaz had sweeter, more acceptable taste, and on the other hand the variety Karamustafa had more intensive color, due the higher contain of the anthocyanins. [ABSTRACT FROM AUTHOR]

This study investigated the effect of using some food industry wastes such as broken rice (BR), broken pasta (BP), and broken faba bean (BFB) on the physicochemical, textural, microstructure, and sensory properties of processed cheese spread (PCS). The BR, BP, and BFB were converted into flour (BRF, BPF, and BFBF, respectively) and added to processed cheese formulas at levels of 5, 10 and 15%. The results showed an increase in the values of total solids, fat, protein, ash, carbohydrates, fiber, and acidity in the processed cheese by adding the obtained flours, and these values were increased with increasing the addition level. The PCS containing BFBF had the highest values of protein, ash, and fiber compared to all the other treatments. The texture parameters (hardness, adhesiveness, cohesiveness, gumminess and chewiness) were increased by increasing the rate of addition of BRF, BPF, and BFBF compared to the control treatment. Also, it was found that the BRF and BPF improved the microstructure properties of the PCS samples. The sensory evaluation results showed that the highest degree of acceptance was with samples made using BPF at levels of 10% and 15%., while with BRF and BFBF the most acceptable values were observed with an addition level of 10% compared to the control. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties. [ABSTRACT FROM AUTHOR]

The differences in quality properties between 40 major oil and feed soybean varieties in four major production areas of China were analyzed. Ten key quality indexes of soybean for each purpose were determined. One-way analysis of variance (ANOVA) and principal component analysis (PCA) were carried out, and a model was proposed using combination weighting method in order to select the quality characteristics of soybeans for different purposes and the superior soybean production areas and varieties. Significant differences in all quality properties except color, odor and carbohydrate content were found among varieties and production areas (P < 0.01 or P < 0.001). In the PCA, crude fat content, vitamin E (VE) content, impurity content, damage ratio, moisture content, and phospholipid content were extracted by factor analysis as key quality characteristics of oil soybean. For feed soybean, seven key quality characteristics including 7S/11S protein, protein dissolution ratio, crude fat content, protein content, impurity content, damage ratio, and soybean isoflavone content were identified. Using the proposed model, top 10 oil and feed soybean varieties with the highest comprehensive score and their major production areas were selected. Using cluster analysis, the oil and feed soybeans were assigned into five and nine groups with similar quality characteristics, respectively. This study provides a theoretical basis for quality evaluation of soybeans from different major production areas in China and specialty soybean variety selection.

In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The addition of abalone significantly increased the water holding capacity, gel strength and textural properties of FBA, and decreased their whiteness, the best overall quality was achieved at 9 % w/w abalone addition. The E-nose and E-tongue results revealed that the addition of abalone changed the flavour of FBA. HS-SPME-GC–MS identified 65 volatile organic compounds (VOCs) and proved to be effective in reducing fishy flavour. E-nose can distinguish between the VOCs in FBA. Moreover, Umami and 1-octen-3-ol can serve as important indicators to observe changes in the quality of FBA, as they were positively connected with WHC, gumminess, chewiness, resilience, a*, hexanal, etc. The results provided a theoretical basis for the development of abalone and surimi products.

The physicochemical indexes and microbial diversity were investigated to compare the altered quality properties of the abdomen and cheliped muscle in swimming crab (Portunus trituberculatus) during 100 days of frozen storage at −20℃. Over the extended duration of frozen storage, the sensory evaluation, moisture content, water activity (Aw), and water-holding capacity (WHC) in the abdomen and cheliped muscles of swimming crab decreased, while the pH, total volatile basic nitrogen (TVB-N), and trimethylamine (TMA) increased. The increase and decrease rates of these indicators were smaller in the abdomen than those in the cheliped muscle. High-throughput sequencing results indicated a reduction in the microbial richness and diversity in the abdomen and cheliped muscles of the swimming crab as frozen storage time extended. Proteobacteria, Actinobacteriota, and Firmicutes, Achromobacter, Kocuria, and Staphylococcus were the dominant phylum and genus in both muscle tissues, respectively. Furthermore, the correlation analysis between the composition of the microbiota and physiochemical properties revealed that the growths of Kocuria, Vibrio, Staphylococcus, and Aliiroseovarius were closely related to the physiochemical factors. The study provides a theoretical reference for quality deterioration and develops new products of different parts in the swimming crab during frozen storage.

BACKGROUND: In this study, different proportions of soybean flour and gluten flour were used as partial replacements for wheat flour for the fermentation of Pixian Douban‐Meju (PXDB). The aim was to study the effects of soybean flour/gluten flour on the quality improvement of PXDB. RESULTS: In comparison with the control group (CT) (0% substitution of wheat flour), substitution of wheat flower with 12.5% soybean flour (the H2 group), 7.5% gluten flour (G2), and 10% gluten flour (G3) improved the amino acid nitrogen content by 3.8%, 5.6%, and 9.4% respectively. The mixtures of wheat flour and gluten flour (G2 or G3) increased the organic acid and free amino acid content. The results of two‐dimensional gas chromatography mass spectrometry (GC × GC–MS) showed that the amount of key aroma substances increased about sixfold in comparison with the CT group (194.61 g.kg−1), achieving 1283.67, 1113.883, and 1160.19 g.kg−1 in the H2, G2, and G3 groups, respectively. There were also more aldehydes and pyrazines in all the substitution groups. Quantitative descriptive analysis indicated that the G3 sample presented the best organoleptic quality with a reddish‐brown color and a more mellow aroma than the control sample. CONCLUSION: In conclusion, the fermentation of G3 resulted in higher quality PXDB‐meju, showing that partial substitution of wheat flour with gluten improved the quality of PXDB. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

Copyright of Food Research & Development is the property of Food Research & Development 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.)

In recent years, global warming, climate change, and carbon emissions have emerged due to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy sources on a global scale. This research investigated specific energy consumption (SEC) and greenhouse gases (GHG) emissions (carbon dioxide [CO2] and nitrogen oxides [NOX]) during the drying of pear samples by five different types of dryers, namely, convective (CV), infrared (IR), microwave (MW), combined IR/CV, and MW/CV. Moreover, the quality properties of dried pears, such as shrinkage, rehydration (RR), and color change were determined. The results showed that the highest shrinkage (72.53%) and color change (ΔE = 33.41) values were obtained in CV drying at 50 °C and thickness of 2 mm and IR dryer 1000 W and thickness of 6 mm, respectively. The greatest rehydration rate (4.25) was also determined in MW/CV drying at 450 W and an air temperature of 60 °C. The lowest SEC was observed for the MW/CV dryer with a power of 630 W and air temperature 70 °C (20.25 MJ/kg), while the highest SEC (267.61 MJ/kg) was obtained in the CV drying (50 °C, sample thickness of 6 mm). The highest CO2 and NOX emissions (GT-GO power plant) were 280.45 and 1.55 kg/kg water in the CV dryer at 50 °C and a thickness of 6 mm. In conclusion, the increases in IR and MW power and temperatures led to reduced CO2 and NOX emissions, while the increases in sample thickness led to increase CO2 and NOX emissions. [ABSTRACT FROM AUTHOR]

Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40 kHz, 200 W, & 9.34 W/cm2) at different times (0, 15, and 45 min). Results showed that salt reduction and ultrasound time significantly (p < 0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G′), loss modulus (G″), and phase angle δ. Meat emulsions with low salt content (1 and 1.5% NaCl) showed significantly higher values of cooking loss than standard emulsions (2.5% NaCl), while ultrasound duration of 15 min reduced the cooking loss (12 to 27%). Hardness, color, pH, and water activity (aw) decreased with salt reduction. Ultrasounds increased the hardness, viscosity, G′, and G′′ values in reduced‐salt meat. The experimental data of apparent viscosity were properly fitted to the mathematical model of Ostwald‐de‐Waele. Ultrasound increased consistency (k) and decreased flow behavior index (n) in emulsions with 1.5 to 2.5% NaCl. Ultrasound at 15 min induced gelation in emulsions with 1.5 and 2.0% NaCl (40 and 20% NaCl reduction). The formulation with 2.0% NaCl was found to be the maximum concentration that did not sacrifice meat emulsion quality. When combined with 15 min of ultrasound, this formulation yielded results comparable to the standard formulation. Practical Application: Results contribute to developing reduced‐salt meat emulsions using power ultrasounds. Therefore, using ultrasounds allows for a 20% reduction in salt content while maintaining the quality of the meat emulsion. [ABSTRACT FROM AUTHOR]

This study investigated the meat yield of bogue (Boops boops) and some quality properties of the obtained fish balls. In this context, meat yield pH, total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), and sensory analyses were performed. The meat yield of bogue used for producing fish balls was determined as 48.10±1.12 %. Fish ball samples were determined with pH values of 6.15±0.03 - 6.64±0.12, TMAB count is 5.23±0.04 - 9.05±0.04 log cfu/g and TPAB count is 4.67±0.01 - 9.04±0.01 log cfu/g during storage (4±1 ²C). As a result of the sensory evaluation of the panelists, it was determined that fish balls obtained from the bogue were liked. [ABSTRACT FROM AUTHOR]

Abstract This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching 85 °C for 3 min 30 s and steam blanching 100 °C for 2 min) and drying methods (oven, sun, and drum drying). The physicochemical composition, functional properties, pasting profile, and least gelation concentration of the flours were determined. Before pretreatment, the sweet potato tubers were sorted, weighed, rinsed, peeled, and diced. The smallest particle size (58 μm) was recorded for samples blanched at 85 °C followed by oven drying while drum-dried samples had the largest particle size (119.5 μm). The pH values (5.58 - 5.90) of the pretreated sun- and oven-dried samples were significantly (p

To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure (200~400 MPa) and holding time (5~20 min). The results illustrated that the brightness (L*) and whiteness (W) of shrimp slides were not significantly affected by the different pressures and holding times, whereas the redness (a*) decreased significantly and the yellowness (b*) increased compared to the control group. Meanwhile, the water holding capacity and cooking yield of shrimp slides were affected by the different pressures and holding times, and the maximum values of both properties reached to 84.17% and 92.80% when treated for 10 min under 200 MPa pressure, respectively. Compared to the control group, the gel strength, hardness, chewiness, and springiness of the shrimp slides decreased when pressure and holding time increased, while the cohesiveness did not change significantly. The results of sensory evaluation showed that the UHP treatment had no negative impact on the sensory properties of shrimp slides, and the overall acceptability of shrimp slides held at 200 MPa for 10 min was closest to that of the control group. Therefore, the cooking yield and texture characteristics of shrimp slips products could be improved upon UHP treatment at 200 MPa for 10 min. It is expected that this study will provide a theoretical basis for the development of shrimp slippery products.

Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Response surface methodology was used to establish the conditions for low temperature plasma （LTP）sterilization of emulsion. The changes of physicochemical indexes (vitamin C and anthocyanin content, particle size and ζ potential, peroxide value and acid value) during storage were compared between thermal sterilization (at 80 ℃ for 20 min) and LTP sterilization. Results: The optimized process conditions of LTP sterilization were treatment distance at 5.1 cm and voltage of 6.4 kV for 151.0 s. Under the control of these conditions, the sterilization rate reached 98.2%. After storage for 20 days, the retention rate of vitamin C and anthocyanin in LTP-treated emulsion was higher than that in heat-treated emulsion, and the particle size was smaller than that in heat-treated emulsion; The ζ potential was higher than that in heat-treated emulsion, and the difference was significant（P＜0.05）. However, the difference of peroxide value and acid value was not significant. Conclusion: LTP treatment can not only effectively kill the microorganisms in the emulsion, but also maintain the quality of emulsion better than heat treatment, and the invention relates to a new method for sterilizing the safflower seed oil/dragon fruits juice emulsion.

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue’s pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

In this study, different fiber sources such as inulin, peas and carrots were used to produce fruit snacks enriched with dietary fiber. The effect of these fiber sources on the proximate composition, pH, titratable acidity, water activity, color, texture, total phenolic content, microbial load, and sensory acceptability of fruit snacks was determined. Results showed that fruit snacks enriched with inulin (5.0%) had the highest content of total dietary fiber while snacks enriched with carrot fiber (5.0%) had the highest total phenolic content. The moisture content of fruit snacks with different fibers decreased in comparison to control snacks as fiber was added into their formulation. Moreover, the water activity values of fruit snacks (aw) were lower than 0.7, indicating a low risk for bacterial growth and affirming a favorable shelf life. Compared to control snacks, increasing the dietary fiber addition from 2.5 to 5.0% significantly increased the hardness, gumminess and chewiness values of fruit snacks. The microbiological analysis of fruit snacks indicated that snacks were safe. Additionally, results showed that fruit snacks (2.5%) enriched with inulin and pea fiber were found to have higher sensory acceptability scores than others. [ABSTRACT FROM AUTHOR]

Due to the soft texture of the nectarine fruit, there are difficulties in long-term storage of this fruit. Therefore, it is of great importance to extend the postharvest storage period of this fruit species. In this study, the effect of postharvest OA (Oxalic acid) applications (0, 0.5, 1 and 1.5 mM) on the quality and biochemical contents of nectarine fruits was investigated. On the 40th day of storage, 1.5 mM OA doses reduced weight loss (1.96%) and fruit flesh firmness (36 N) by approximately 44% and 20%, respectively, compared to the control group. The most effective dose in reducing the respiratory rate was again 1.5 mM OA. The 1 mM OA dose was determined to prevent the decay rate approximately by 16% compared to the control group. Organic acid contents showed a continuous decreasing trend during storage and malic acid was determined to be the dominant acid in nectarine fruits. At the end of storage, it was determined that a 1.5 mM OA dose prevented the decrease in malic acid content approximately 35% more than the control group. Chlorogenic acid and rutin were detected at a higher rate than other phenolics. It was observed that 1.5 mM OA dose prevented the breakdown of chlorogenic acid and rutin compounds more so than other doses during storage. In this study, it was determined that a 1.5 mM OA dose especially protected the quality properties and biochemical contents of nectarine fruits in the cold storage more than the control group. [ABSTRACT FROM AUTHOR]

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This study aimed to produce Nile perch fish nuggets by replacing a part of fish flesh with different concentrations of sesame hulls and sunroot to reach the optimal recipe. Chemical, microbiological, and sensory characteristics of nuggets were evaluated during 3 months of frozen storage at –18 °C. According to the obtained data on the chemical composition of raw materials, Nile perch flesh had the highest content of protein (20.21%), sesame hulls contained the highest amount of fat (13.54%), fiber (17.24%) and ash (16.11%), while sunroot tubers had the highest amount of carbohydrates (15.76%). Based on the sensory score, the acceptable replacement ratio for fish nuggets prepared with sunroot (T1) and sesame hulls (T2) was 10% and 7.5%, respectively. Thiobarbituric acid (TBA) analysis at zero time shows that the T1 samples had the minimum value compared to the T2 and control samples. During storage, the TBA levels increased slightly in all samples, but after three months T1 also showed the lowest value. The total plate count (TPC) and psychrophilic bacterial (PSY) count in the samples were affected by the period of frozen storage at –18 °C. The initial TPC and PSY loads were 2.32 and 2.02 log cfu/g for control; 2.24 and 1.72 log cfu/g for T1; 2.30 and 1.47 log cfu/g for T2, respectively. During storage, the values of TPC and Psy slightly decreased. In conclusion, this study succeeded in the replacement of Nile perch fish with sesame hulls and sunroot as new sources to improve the nutritional value and quality characteristics of fish nuggets.

Egg yolk (EY) thermal pasteurization (TP; 60 °C/3 min) preceded by pressure pre-treatments (50 – 400 MPa/5 min) was evaluated, as an attempt to replace commercial TP (60 °C/6.2 min). These combined treatments inactivated 1.8 to at least 6.1 log10 cycles of Salmonella Senftenberg 775/W, whereas commercial TP achieved 3.3 log10 cycles, probably associated with a reduction of the microorganism's thermal resistance induced by pressure. Generally, soluble protein and total carotenoids of raw EY decreased after treatments, and viscosity and secondary lipid oxidation increased, whereas EY treated by moderate pressure (MP) before a shorter TP (MP-TP) was 1.2-fold less viscous and oxidized than commercial TP EY. Improved emulsifying properties were found for MP-TP EY (1.3 – 1.7-fold), while for commercial TP a more stable emulsion was produced. The fatty acids profile remained stable after treatments, while the volatile profile suffered changes, especially for MP-TP. A traditional dessert prepared with MP-TP (90 MPa) EY showed a greater overall sensory acceptability. Therefore, the results open the possibility to use MP pre-treatments for a subsequently shorter TP, as an alternative to commercial TP, allowing in general to obtain EY with better properties and similar microbial safety.

This study compared some quality properties of yellow-fleshed sweet potato flour samples as affected by pretreatments (0.02% sulfite; blanching 85 °C for 3 min 30 s and steam blanching 100 °C for 2 min) and drying methods (oven, sun, and drum drying). The physicochemical composition, functional properties, pasting profile, and least gelation concentration of the flours were determined. Before pretreatment, the sweet potato tubers were sorted, weighed, rinsed, peeled, and diced. The smallest particle size (58 μm) was recorded for samples blanched at 85 °C followed by oven drying while drum-dried samples had the largest particle size (119.5 μm). The pH values (5.58 - 5.90) of the pretreated sun- and oven-dried samples were significantly (p<0.05) impacted by 0.02% sulfite. Compared to other drying methods. drum-dried samples had low bulk density (0.36 g/ml), the highest water (531%) and oil absorption capacities (168.5%,) and the least dispersibility (35%). Drum-dried samples had the highest swelling capacities at 60 – 80 °C but the values decreased at 80 – 90 °C compared to samples from other drying methods that had low swelling capacity at 60 - 70 °C but the values increased as the temperature increased from 70 – 90 °C. Results of the sample pasting profiles showed that pretreatment and drying techniques were significant on the various viscosities measured. Drum-dried samples had the lowest trough viscosity (18.13 RVU), final viscosity (24.88 RVU), setback viscosity (6.75 RVU), peak time (1.07 min), and pasting temperature (0 °C). This study concluded that the pretreatment and drying methods affected the quality properties of the yellow-fleshed sweet potato flour samples differently, consequently altering their functionality. [ABSTRACT FROM AUTHOR]