Search

Despite the wide consumption of Brassica leaves as Saag in North India during the winter season, there is a notable gap in the information regarding the nutritional profile of the available germplasm resources. This study aims to compare the nutritional value and mineral composition of eleven green leafy Brassica accessions of Indian and exotic origin. A significant variation was recorded in health-promoting compounds among the different accessions. The heat map generated through hierarchical clustering analysis (HCA) depicts three promising accessions, namely Chinese Sarson, Saag sarson, and KPT 9, which exhibit rich nutritional and antioxidant properties. Additionally, ascorbic acid and total phenols significantly correlated with the antioxidant activity of Brassica leafy greens. A significant difference in the compositional pattern of key macro-minerals (Ca, Mg, P) and micro-minerals (Zn, Fe, Cu, Mn) was noticed in the accessions. Among the eleven accession studied, GSC 7, Saag Sarson and Kangra Brown Sarson 3 exhibited richness in these elements, making them a suitable source for supplying a sizable portion of our daily mineral requirements. Subsequently, the Saag, an Indian cuisine prepared from the leaves of these accessions was subjected to sensory evaluation. The results showed that Chinese Sarson and Saag sarson received the highest consumer acceptance and were greatly appreciated. The information acquired from this study could serve as a valuable reference for the selection of high-quality leafy Brassica varieties for breeding programs aimed at enhancing nutritional value and broadening the genetic base of this important food crop. [ABSTRACT FROM AUTHOR]

Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of Lacticaseibacillus casei and Lactobacillus johnsonii monocultures, as well as the physicochemical (acidity, syneresis, color) and organoleptic properties of fermented milk during 21 days of refrigerated storage. The results showed that 1.5% SPI and WPI did not significantly alter milk acidity compared to controls. Still, pH increased with 1.5% and 3.0% PPI. Storage time significantly affected pH in L. casei fermented milk. The initial addition of WPI at 1.5% and 3.0% reduced syneresis in L. casei fermented milk compared to other samples. Color components were significantly influenced by isolates. Initial L. casei cell counts were lower with SPI (LCS1.5 and LCS3) and 1.5% PPI (LCP1.5) compared to controls. Increasing isolate concentration from 1.5% to 3% enhanced L. johnsonii growth in WPI-milk but reduced L. casei in LCW3 compared to LCW1.5. Only increased pea protein concentration significantly increased L. casei growth. Probiotic populations generally were reduced during extended storage. Moreover, isolates impacted milk organoleptic evaluation. This research demonstrates the potential of protein isolates in creating health-promoting and diverse fermented products and offers insights into their interaction with probiotic cultures to advance functional food technologies. [ABSTRACT FROM AUTHOR]

Summary: Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the advance and clinical application of nutritional care. Currently, increasing demand for functional foods has gained popularity among healthy circles, which play a major role in preventing or reducing some disease risks, besides providing the basic nutritional aspect. As far as we know, this is the first article that produces processed cheese using papaya fruit pulp as a naturally sweet flavor at levels 5, 10, and 15%. Papaya increased the functionality of high-quality and nutritionally processed cheese, improving vitamins (especially K, C A), minerals (K) and antioxidants (β-carotene, TPC). Further, most chemical properties decreased slightly according to papaya ratios, the reductions were greater in Na and Na/K contents, but in contrast, K and total fiber levels increased. The best was 15%, which had the highest overall sensory, flavor properties, easier to spread and more acceptable than other formula samples. In conclusion, adding papaya to processed cheese did not negatively affect its properties and can be presented to consumers as a nutritious functional product with numerous amazing health benefits. Thus, it can be widely recommended for enhancement in other dairy products. This work aims to develop an innovative flavored-processed cheese supplemented with ripe papaya fruit pulp extract and evaluate chemical, nutritional and sensory properties to improve nutrition, and health benefits and provide a solution to nutritional deficiency.

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species—Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined. [ABSTRACT FROM AUTHOR]

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compound content of Khalas date seed powder (DSP). Also, the application of partial replacement of wheat flour with DSP in the manufacture of Egyptian Balady bread will be within the scope of this investigation. The moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of DSP were 8.11, 6.62, 9.03, 17.35, 1.71 and 57.18%, respectively. Also, mineral analysis of DSP revealed that it contains a variety of estimated effective components. K recorded higher content followed by P, Mg, Ca, Na, Fe, Mn, Cu, Zn and Se. For bioactive compounds in DSP, the total phenolic was observed as the most abundant, followed by polysaccharides, flavonoids, saponins, tannins, terpenoids, lutein, triterpenoids, anthocyanins and carotenoids. Mixing DSP (5-20%) into wheat flour increases all the assayed minerals except Zn and Cu, all assayed bioactive compounds except phytates and free radical scavenging activity. In terms of rheological properties, adding DSP to dough increased all farinograph parameters, including water absorption, arrival time, dough development time, dough stability, and farinograph quality number, by 9.38 to 40.94, 13.67 to 102.88, 2.01 to 28.92, 4.99 to 52.91, and 5.43 and 21.81%, respectively. Additionally, all extensograph parameters were enhanced, including extensibility, relative resistance to extension, proportionate number, and energy. The rate of increase in all assayed compounds and parameters as the result of DSP mixing levels was recorded dose-response manner. In conclusion, DSP could play an important role in strategies to contribute a major role to bridging the nutritional gap and improving the quality parameters, as a partial substitute for flour. Therefore, the present study recommended that DSP be included in food processing and therapeutic nutrition applications. [ABSTRACT FROM AUTHOR]

Roots of Asparagus racemosus (Shatavari roots) have high contents of calcium, iron, vitamin C and a variety medicinally beneficial compounds i.e. saponins, flavonoids and polyphenols. Taking this fact into consideration the crude powder of dried A. racemosus roots was added in varying amounts (10 to 50 %) as one of the ingredients of maize chips (nachos). Sensory evaluation revealed the best acceptability of chips having 20 % of crude powder of A. racemosus roots. Nutritional analysis revealed that the Z. mays chips containing 20 % of crude powder of A. racemosus roots have low glycemic index, low fat content but have high calcium, iron and vitamin C suitable for persons having calcium and iron deficiencies. [ABSTRACT FROM AUTHOR]

The application of ampelotechnical measures in table grape production profoundly affects grape yield and quality. This study aims to assess the influence of the ampelotechnical practice of bunch thinning on the yield and quality of Ribier and Muscat Italia grape varieties. The research was conducted over three consecutive years on production plantations of Ribier and Muscat Italia varieties grown on pergola training system with a planting distance of 2.5 x 2.5 m. The plantations are in full fertility, aged between 12-15 years, located in the Gevgelija-Valandovo vineyard, renowned as one of the most suitable sites for cultivating table grapes in the Republic of Macedonia. Three different bunch thinning variants were applied in both varieties: V1 (thinning to 4 bunches/m²), V2 (thinning to 5 bunches/m²), and V3 (thinning to 6 bunches/m²). These were compared with the standard variant where no bunch thinning was performed. Our research findings demonstrate that the applied ampelotechnical measure significantly impacts the average bunch and berry mass, transportability, must chemical composition, packed grape quantity, and organoleptic evaluation of the grapes. The average bunch mass of the Ribier variety ranges from 381,3 g in the standard (St) variant to 445,7 g in the V1 variant. Similarly, in the Italia variety, the bunch mass fluctuates between 607.3 g (St variant) and 703,0 g in the V1 variant, while the berry mass ranges from 7,5 g (St) to 8,5 g (V1). Moreover, the packed grape quantities range from 1,9 kg/m2 in the standard variant to 2,31 kg/m² in the V2 variant for the Ribier variety, whereas for the Italia variety, the lowest amount of packed grapes was recorded in the V1 variant (2,65 kg/m²), and the highest in the V3 variant (3,27 kg/m²). Notably, the organoleptic evaluation of the grapes was influenced by bunch thinning. The V1 and V2 variants in both varieties received better ratings compared to the other variants, with the Ribier variety rated as excellent quality and the Italia variety as extra quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyse the milk parameters and the chemical, nutritional, and sensory characteristics of cheeses made from the milk of three groups of goats: native Carpathian goat, Anglonubian and crossbred goats (Saanen × Alpine). For this study, milk was collected three times during the grazing season and was processed into rennet semi-hard cheeses according to a traditional recipe in a pre-farm cheese dairy. Samples of the milk were subjected to physicochemical analyses. The chemical composition, vitamin, macronutrient content, and fatty acid profile of the cheeses were determined. The cheeses were also subjected to organoleptic evaluation. The results showed that the factors studied, such as breed and month of milking, had a significant effect on the physicochemical properties and chemical composition of goat milk. The month of milking affected all the milk characteristics studied, with September having the highest values of acidity, dry matter, fat and protein content. The month did not affect the level of basic components in the cheeses, but it influenced the content of vitamins and macronutrients; the cheeses produced in September had significantly higher levels of Mg, K, and vitamin E. The month of milking had, as did the breed of goat, a significant effect on the profile of most fatty acids in the cheeses. As for the breed factor, it affected both the chemical composition and sensory value of the cheeses. Cheeses made from the milk of the native Carpathian goat had the best health-promoting properties: a more favourable fatty acid profile, the lowest PUFA-6/3 ratio, and the lowest atherogenic index. According to the panellists, cheese from the milk of Carpathian goats also had the most distinctive aroma, typical for goat cheese. The research shows that the cheeses made from the milk of the native Carpathian goat had the best health-promoting properties, which confirms the need for further popularisation of the breed and can be the basis for marketing more products. [ABSTRACT FROM AUTHOR]

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

The effects of dietary supplementation with Rumex nervosus leaves (RNL) on fatty acid (FAs) indices, organoleptic evaluation, performance index, and feed efficiency were investigated. This study consists of five treatments. Broilers in treatments 1–4 received basal feed plus RNL at doses of 0, 1, 3, and 5 g/kg, while broilers in treatment 5 received basal feed plus the antibiotic Colimex. On day 34, FAs profile and organoleptic assessment were evaluated, and performance index and feed efficiency were determined for the entire experimental period. Results showed that FAs profile of the breast meat was affected by treatments with varying degrees (p˂0.05). The 1 g RNL resulted in the highest eicosapentaenoic acid + docosahexaenoic acid, which resulted in the highest meat lipid quality, the highest elongation index, improved organoleptic characteristics, and tended to improve performance index, feed efficiency, and nutritional index. The 5 g RNL treatment reduced total saturated fatty acids (ƩSFAs), omega-6/omega-3 ratio, especially linoleic acid/α-linolenic acid ratio, alanine aminotransferase, and increased total omega-3 fatty acids, unsaturation index, and Δ9-desaturase. In conclusion, RNL can be introduced to broiler diets, especially at an incorporation rate of 1 g, and it promotes broiler health and performance because it contains phytoconstituents that can alter the content and indices of FAs meat and improve storability and sensory quality.

The applications of natural antimicrobial compounds from plants in food becomes very frequent. Olive leaves extracts were assessed as antimicrobial agents. Petroleum ether, ethyl acetate, methanol, and ethanol 50% were used for extraction of phytochemicals and disk diffusion method was applied against tested bacterial strains. Ethanol 50% revealed the greater extraction yield 22.5% followed by methanol 8.2%. Ethyl acetate, methanol, and ethanol 50% extracts showed good antibacterial activity against Gram- positive strains at concentration 10 mg/disk whereas Listeria monocytogenes was the most susceptible strain followed by Staphylococcus aureus. In agreement with the current trend of raising the value to natural resources, the direct addition of natural compounds to food is the most common method of application. Olive leaves powder was added to minced meat as a preservative at concentrations of crude extract percent of ethanol 50% equivalent to dried olive leaves powder: 16 and 32 mg crude extract per gram of meat. Results indicated that minced meat treated with olive leaves powder showed a decrease in total viable count as well as total coliform count in comparison with control along storage period at 4 : 6°C. Staphylococcus aureus and Escherichia coli were killed by the effect of olive leaves powder addition in meat samples. Organoleptic evaluation showed that olive leaves powder at concentration 16 mg/g enhanced the taste of minced meat with no significant differences in comparison with control sample in other sensory attributes. [ABSTRACT FROM AUTHOR]

Value addition of seafood is an effective practice for increasing fish demand among consumers. Marination in fish processing industry is a common method for improvising fish quality. In present study, standardization of each ingredient for marinated fish (Otolithes cuvieri) steaks was done by organoleptic evaluation using hedonic ratings; where, T3 with concentration of 3% salt and 5% white vinegar was standardized. Three treatment samples including untreated control (C), fish steaks marinated with control recipe (M1) and standardized marinated recipe (M2) were vacuum packed for containment. Comparative quality characteristics were analysed using pH value, WHC (Water Holding Capacity) analysis organoleptic evaluation and proximate composition analysis. M2 was found significantly different (p<0.05) from C and M1 with the highest overall acceptability scores of 8.7. Significant difference in the proximate composition of different samples were observed. In comparison with the control, significant reduction in the pH content of M1 and M2 was observed. With compared to the control, there is no any significant change in the WHC of M2 was observed, which directs towards the tenderness and juiciness of the marinated fish. [ABSTRACT FROM AUTHOR]

Blueberries are considered super-food because of their richness in antioxidants and vitamin C, essential for strengthening the immune system and protecting the brain. Breeders strive to improve the blueberries' fruit quality treats, so these fruits will have flavors and unique tastes, considerable size, and intense colors, which makes them even more appreciated by consumers. The firmness of fruits, their juiciness, taste, aroma, size, and color are all indicators used to appreciate the 30 blueberry varieties used in this study. Eight Romanian varieties and 22 foreign varieties were analyzed in a testing session in August 2023 with 51 accessors. The highest ranking is attributed to the 'Brigitta' variety. The 'Pink Lemonade' variety scored the best results for flavor, taste, firmness, and juiciness. The Romanian variety 'Delicia' was in the top 3 for 3 indicators. The results of the present study could be used by breeders to select promising varieties as genitors in blueberry breeding programs. [ABSTRACT FROM AUTHOR]

The research aimed to develop a technology for a fermented dairy–soy-milk drink. To select the best raw material to produce soy milk, a comparative assessment of the chemical composition and technological properties of soybean of three varieties (Kruzhevnica, Zhuravushka, and Sentyabrinka) has been carried out. At an average moisture content of 10.11%, the protein content in soybean seeds of the Kruzhevnica variety is 38.54%, of the Zhuravushka variety, 37.58%, and of Sentyabrinka, 38.70%; the fat content is 18.25, 18.97, and 19.14%, respectively. The highest yield of soy milk is provided by beans of the Sentyabrinka variety (78.58%); in the variants with the varieties Kruzhevnica and Zhuravushka the yields are 77.40 and 75.90%, respectively. The most pronounced taste has the soy milk made from the beans of the Sentyabrinka variety. A mixture of soy milk and cow milk in ratios of 50 : 50, 60 : 40, 70 : 30, 80 : 20, and 90 : 10 has been pasteurized at a temperature of 90–95 degrees Celsius for 5–6 minutes, a starter culture has been added in an amount of 0.1% of the total mass, and the mixture has been fermented in a thermostat at a temperature of 38–40 degrees Celsius for 5–6 hours. The mixture with a ratio of 60 : 40 has gotten the top average score based on the results of the organoleptic assessment (4.7 points); it is used in further studies. The use of soy milk in the formulation of a fermented dairy—soy-milk drink increases the content of choline, iron, and magnesium by 11.94, 0.32, and 5.0 mg per 100 g of the product and reduces the content of carbohydrates by 1.62%. The shelf life of the developed fermented drink at a temperature of 4 ± 2 degrees Celsius with no sealed packaging is 72 hours. The cost of 1 ton of fermented dairy–soy-milk drink is 78 760.00 rubles, and the cost of a fermented dairy milk drink is 11 641.86 rubles, or 12.88% higher. [ABSTRACT FROM AUTHOR]

The effects of dietary supplementation with Rumex nervosus leaves (RNL) on fatty acid (FAs) indices, organoleptic evaluation, performance index, and feed efficiency were investigated. This study consists of five treatments. Broilers in treatments 1–4 received basal feed plus RNL at doses of 0, 1, 3, and 5 g/kg, while broilers in treatment 5 received basal feed plus the antibiotic Colimex. On day 34, FAs profile and organoleptic assessment were evaluated, and performance index and feed efficiency were determined for the entire experimental period. Results showed that FAs profile of the breast meat was affected by treatments with varying degrees (p˂0.05). The 1 g RNL resulted in the highest eicosapentaenoic acid + docosahexaenoic acid, which resulted in the highest meat lipid quality, the highest elongation index, improved organoleptic characteristics, and tended to improve performance index, feed efficiency, and nutritional index. The 5 g RNL treatment reduced total saturated fatty acids (ƩSFAs), omega-6/omega-3 ratio, especially linoleic acid/α-linolenic acid ratio, alanine aminotransferase, and increased total omega-3 fatty acids, unsaturation index, and Δ9-desaturase. In conclusion, RNL can be introduced to broiler diets, especially at an incorporation rate of 1 g, and it promotes broiler health and performance because it contains phytoconstituents that can alter the content and indices of FAs meat and improve storability and sensory quality. Oxidative chemicals increase lipid peroxidation and decrease sensory quality of broiler meat. As antioxidants, natural RNL inhibit oxidative degradation and prevent lipid peroxidation. RNL contains phytoconstituents that increase the fatty acid content and oxidative stability of meat. Fat deposition and associated markers in breast meat differed between low and high RNL levels. RNL improved nutritional index, sensory quality, performance index, and feed efficiency. [ABSTRACT FROM AUTHOR]

Star fruit (Averrhoa carambola L.) is an underutilized fruit grown in India, China, the US, and some regions of Africa. It is referred to as star fruit, due to its distinctive star shape and rich golden color. It has a wealth of essential nutrients and offers tremendous health advantages. In the present study, star fruit jaggery jelly of favorable physico-chemical and textural qualities was developed using the response surface method as the optimization technique for the ingredients. Jaggery, citric acid, and pectin were chosen as the three independent variables in a central composite design. At a constant fruit weight of 100 g, sample processing was carried out at five levels of citric acid (0.3–0.5%), pectin (0.5–1%), and jaggery (40–60%). The findings revealed that jaggery has a significant effect while citric acid and pectin did not affect the physico-chemical properties of star fruit jaggery jelly. At 54.00% jaggery, 0.82% pectin, and 0.47% citric acid the optimal production point for mass production was obtained. Jaggery concentrations of 50% and 60% had the requisite textural characteristics. For the production of extremely palatable star fruit jaggery jelly, the findings of the organoleptic evaluation showed that the jelly should contain 40–50% jaggery, 0.5–1% pectin, and 0.3–0.5% citric acid. [ABSTRACT FROM AUTHOR]

The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil.

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species—Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined.

Background: Extra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared with other vegetable oils. To characterize a sample as EVOO, it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years. Results: The Raman technique and orthogonal partial least square‐discriminant analysis (OPLS‐DA) model successfully discriminated high‐ and low‐quality conventional olive oil samples for the 2017–2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS‐DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018–2019 and 2019–2020 harvest years, respectively, yielded satisfactory results. The samples were previously evaluated by a certified tasting panel. Conclusions: These findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low‐cost, and without sample pretreatment. [ABSTRACT FROM AUTHOR]

In the study, suitability of porridge, bun, and salad prepared from processed pearl millet FBC16 and sorghum PSC4 had been evaluated organoleptically by a panel of semi-trained judges and 25 non-insulin dependent diabetes mellitus subjects. Organoleptically, germinated pearl millet was found to be more suitable for porridge (50%) and salad (100%), while puffed sorghum was best suitable for bun (15%) preparation. Prepared porridge had significantly (P ≤ 0.05) higher protein (16.9%) and total phenols (178.8 mg GAE/100 g) contents and antioxidant capacity (1,036 mg TE/100 g) than control. The dietary fibre and in vitro starch digestibility of composite porridge and bun increased significantly (P ≤ 0.05). Most acceptable composition of porridge, bun, and salad had low glycaemic index (17.64–26.79) and medium to low glycaemic load (8.82–13.40). Suitability of pearl millet and sorghum using appropriate processing techniques (germination and puffing) is recommended for preparation of indigenous food products especially for diabetics. [ABSTRACT FROM AUTHOR]

A recipe formula and technological scheme for the production of a new lyophilized probiotic product based on a bioactive hydrolyzate from fresh milk, fermented with selected strains of lactic acid bacteria, was created. The composition of the new functional food is multi-component and includes an enzymatically produced protein hydrolyzate enriched with proven useful probiotic strains Lactobacillus plantarum subsp. plantarum NBIMCC 3447 and Lactobacillus gasseri NBIMCC 2450, as well as physiologically active substances of different origin - fruits, fructooligosaccharides, microcrystalline cellulose, xylitol and mannitol. Analytical determination of the new bioproduct according to organoleptic parameters was carried out. It is powdered with a fine consistency, with a pleasant, specific for the composition aroma and color. The survival of the lactic acid microflora in the lyophilized probiotic product was monitored during its storage at room temperature (18°C) and in refrigerated conditions (4°C) for a period of 270 days (9 months). When stored at 18°C, it was found that the functional food has probiotic properties up to the 60th day (second month), with the reported survival of the microflora on that day – 6,18 LogN. When stored in refrigerated conditions, the probiotic properties are preserved until the 180th day (sixth month), with the reported survival of the lactic acid microflora on that day – 6,11 LogN. [ABSTRACT FROM AUTHOR]

The present study analyzes the acidifier from thinned unripe apples, in order to obtain a source of natural acidity. The technological scheme for obtaining the natural acidifier was developed, which was characterized by high acidity (2.21 ± 0.1 %) and significant amount of total soluble solids (7.93 ± 0.2 %). The contents of organic acids and carbohydrates were analyzed. The main organic acid was malic acid with 26.43 ± 0.003 g·dm-3, and the main carbohydrate was fructose with an amount of 35.17 ± 0.095 g·dm-3, glucose being 2 times less. The acidifier has been proposed as an alternative to acetic acid in the preservation of cucumbers (Cucumis sativus). Thus, 2 series of experimental samples were produced, using the substitution of 50 % (PA50) and 100 % (PA100) of acetic acid with apple acidifier, compared to the control sample (according to the classic recipe). All samples were characterized physico-chemically and subjected to organoleptic evaluation. The developed products showed very good results compared to the control. However, the most relevant and valuable was the PA100, having the best quality indices. The production and use of apple acidifier allows the efficient utilization of raw materials by increasing sustainability of horticultural sector and leads to obtaining healthy and ecological products.

The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur and silicon, and a phytobiotic additive containing chili pepper, which has a fungicidal effect and exhibits antibacterial properties, intensifying the digestion process, cinnamon essential oil, which contributes to the normalization of the composition of the intestinal microflora and its stabilization. Carvacrol, contained in oregano oil, exhibits antibacterial and antifungal properties; thanks to this, it can be a good antiseptic, killing parasites that cause intestinal dysfunction. The best result was the addition of such a mixture in the amount of 1.8 % to the compound feed for young sheep in rearing from 10 days to 255 days of age. In order to study the influence of the mineral-phytobiotic supplement on growth intensity and meat quality, sheep were weighed at one day, 60, 100, 135, 180, and 255 days of age. In order to control the slaughter indicators of meat productivity, they were slaughtered at the age of 255 days (8.5 months, lamb category), since the meat of these animals is consumable. The taste properties of the meat were also assessed by tasting. As a result of the controlled slaughter, it was established that the addition of 1.8 % of the mineral-phytobiotic additive increased the live weight by 18.68 %, the slaughter weight by 22.87 %, the weight of the steamed carcass by 21.5 %, the chilled by 22.29 % of the slaughter yield by 3.52 %. Along with the increase in overall productivity, the chemical composition of lamb meat changed. In particular, protein level increased by 4.22 %, dry matter by 6.09 %, and ash by 11.25 %. The calorie content of meat increased by 2.47 %, and the protein/fat ratio approached 1 : 0.75 and was 1 : 0.79. The definition of taste qualities indicates that the meat of young animals is lighter and more delicate to taste. The nutritional value and dietary properties of meat were determined by color, tenderness, aroma, taste, juiciness, and appearance. The taste qualities of sheep were assessed by tasting. According to the organoleptic assessment, the meat from sheep of both groups had a pleasant smell, tender and juicy. According to the general assessment, the meat of the experimental group is excellent, and that of the control group is very good.

One of the progressive directions in the development of the production of food products and culinary products is the creation of new flour products and giving them a functional focus by using natural ingredients. The biologically active complex of milk thistle flour contains vitamins, minerals and trace elements, prevents the accumulation of harmful substances in the human body and has a hepatoprotective effect. The article presents the results of research on the use of milk thistle seed flour in the technology of flour products from yeast dough - cheese pastry. The expediency of using milk thistle seed flour in the production of butter products, which was added to the mass of high-grade wheat flour in the amount of 3.0 to 5.0%, was established experimentally. A rational amount of thistle flour in the composition of the yeast dough was established, which is 5.0% by weight of wheat flour. The effect of thistle seed flour on the amount and quality of gluten in the dough was investigated, the effect of new raw materials on the properties of the dough and quality indicators of the finished product was established. The addition of milk thistle seed flour to the composition of yeast dough for cheesecake has a positive effect on the nutritional value of the finished product, the amount of biologically active substances useful and necessary for the human body has increased: mineral elements, vitamins (vitamins E and group B), unsaturated fatty acids, as well as food fibers The feasibility of using milk thistle seed flour in the production technology of flour products from yeast dough to expand the range of flour products of increased biological value has been proven. The developed flour product using milk thistle flour can be introduced into restaurants as a functional product with increased nutritional value.

Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 processing technologies including natural fermentation, fixation, and Aspergillus cristatus fermentation. After processing, determinations were done on the main chemical components, antioxidant activity, influence on α-amylase activity, and organoleptic evaluation. Results: The content of 5 chemical compounds, including water extract, free amino acid, tea polyphenol, total flavonoid, and soluble sugar in Taxilli Herba tea, were increased (P < 0.05) after fixation while the antioxidant activity was improved too. The delightful odour of Taxilli Herba tea processed by natural fermentation was enhanced. The α-amylase activity of Taxilli Herba tea fermented by A. cristatus was significantly improved (P

Karonda (Carissa carandus L.) is an underexploited fruit rich in bioactive compounds and is well-known for its therapeutic and nutraceutical potential. The ripe fruits are highly perishable in nature due to which a fermentative process may be exploited for retention of its bioactive compounds. In the present study, two variables i.e. total soluble solids (oBx) and juice content (% v/v) were standardized for the development of fermented alcoholic beverages using Saccharomyces cerevisiae MTCC 11,815 from ripe fruits of two karonda genotypes i.e. white with pink blush and green with purple blush. The alcoholic beverages prepared under optimized conditions were further subjected to organoleptic evaluation. The results revealed that the optimized fermentation parameters i.e. total soluble solids and juice content are 20 oBx and 51.712% (w/v) and 15.5 oBx and 30% (w/v) for white with pink blush and green with purple blush, respectively, which were further confirmed through validation experiments. The alcohol content of karonda beverages varied from 4.55 to 5.56%. The fermented alcoholic beverages were also found to retain ascorbic acid (mg/100 ml), phenolics (mg/100 ml) and antioxidants (% DPPH scavenging activity) as 24.5 and 28.5; 17.9 and 15.0; 84.85 and 81.05, respectively, among white with pink blush and green with purple blush. The organoleptic evaluations of the fermented beverages from both genotypes were rated as "liked very much". The present study thus aids in the promising potential of fermentative processing of karonda to harness bioactives in the fruit, thereby, contributing to food and nutritional security. [Display omitted] • Fermentative processing of Karonda (hedge plant) aids in harnessing its bioactives. • Two Karonda genotypes bioprocessed into fermented alcoholic (4.5–5.5%) beverages. • Both fermented beverages were found to retain vitamin C, phenolics, antioxidants. • Beverages were rated as "liked very much" and bioactives aid in good health. [ABSTRACT FROM AUTHOR]

A study of the fish caught in the reservoirs of the Khadzhibey estuary (Odesa region) was conducted in order to determine its quality and safety according to microbiological indicators. No pathogenic or conditionally pathogenic microorganisms were found in all the fish samples studied – mirror carp (Cyprinus carpio) and round goby (Neogobius melanostomus). During the study of physico-chemical indicators of water quality and safety of the estuary, water samples were taken for the content of pesticides, insecticides and heavy metals. The content of cadmium, copper, lead and mercury does not exceed the permissible level for fish farms, zinc exceeds the maximum permissible concentration by 2.3 – 3.0 % (depending on the period of the year). The insecticide dichlorodiphenyltrichloromethylmethane was found in the water, the content of which exceeds the maximum allowable concentration for sea fishing ponds by 18 %, and the pesticide betahexochlorocyclohexane – by 5.2 %. It has been studied and established that the fish caught in the estuary, according to its microbiological and physicochemical indicators, is safe, does not pose a threat to the health of people and animals, and is suitable for further use and consumption. [ABSTRACT FROM AUTHOR]

Oats have a high content of β-glucan soluble fiber. Its consumption lowers cholesterol and the glycemic response. One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgently necessary as a result of the growing understanding of the link between excessive sugar consumption and the emergence of chronic diseases. Oat flour in the chiffon cake formulation was replaced at three levels, 50, 75 and 100% with wheat flour and we had replaced sucrose with erythritol. Raw materials and prepared chiffon cake were analyzed for their chemical composition. The final product was evaluated for baking quality (weight, volume, specific volume), glycemic index (GI) and organoleptic Properties of chiffon cake. The inhibitory effects of erythritol on Streptococcus strains were examined. The results suggest that it could be seen that a significant increase in fiber and fat contents (10.1 and 6.52 respectively) and a decrease in carbohydrate content 68.79, in oat flour compared to wheat flour. Our results indicated that in the presence of erythritol was decreased the growth of S. sanguinis by 73%. Chiffon cake produced with oat flours and erythritol it was characterized with their higher content of moisture, ash and fiber. The highest weight (360.0 g) was given by adding 100% oat flour to the chiffon cake sample compared to 342.6 g for control cake. The GI were decreased as the levels of oat flour were increased and substituted sucrose with erythritol. Chiffon cakes prepared with 50% oat flour and 100% erythritol was decreased in sweetness when compared with chiffon cake control but was still acceptable.

The research indicates the factors that contribute to the development of the plant-based milk industry in Ukraine, provides an analysis of the plant-based milk market in Ukraine and the world, shows the prospects for the development of this segment over the next decade in the country, outlines the segment of Ukrainians who are potential consumers of the target product – plant-based milk. Based on the analysis of literary data, the relevance and expediency of processing sunflower protein concentrates, which are currently produced in Ukraine by enterprises of the oil and fat industry, into plant-based beverages is substantiated. The perspective and expediency of using fillers - cocoa powder, sugar, natural flavorings and dyes, amylolytic enzymes, thickeners, spices (turmeric, curry, cocoa powder), acidity regulators - in recipes of plant-based drinks based on dry defatted sunflower protein concentrate is shown. The basic recipes of plant-based drinks were compiled on the basis of the analysis of literature data on the chemical composi- tion of drinking cow's milk and various types of "plant-based milk" existing in Ukraine, using gray sunflower protein concentrate as the main raw material, which is produced on an industrial scale by the Ukrainian oil-extraction plant Plant №1 "Potoky" LLC, Dnipro. Based on the analysis of the organoleptic indicators of herbal drinks produced according to the basic recipes, the feasibility of producing another type of basic raw material - dry defatted sunflower protein concentrate - with improved organoleptic indica- tors, in particular, with white color, was substantiated. The basic enterprise improved the production technology of sunflower pro- tein concentrate and a line of plant-based drinks was developed on the basis of dry, defatted sunflower white protein concentrate. The result of the work was three recipes of herbal drinks: a drink with a "Sweet Cream" flavor, a drink with a "Melon" flavor, and a "Chocolate" drink. The organoleptic evaluation of herbal drinks produced according to the developed recipes confirmed their high sensory characteristics. [ABSTRACT FROM AUTHOR]

The problem of merchandise assessment of taste food products is the most important in terms of establishing their identity with the declared quality. This uniqueness underlies their fair selling proposition and pricing. This is especially true for flavored wines, which are valued by the target audience for their uniqueness and recognition: both in terms of trade name, brand, and place of origin, the totality of their flavour and aroma parameters. When making a purchase at a retail point of sale from buyers, there is no guideline about the presence of specific flavour and aroma parameters in flavored wines, except for the indication on the label of the trademark and the place of origin of the goods. This is often used by unscrupulous producers of this group of wines, endowing their products with false labels, giving them out under world-famous trademarks produced in regions with an undeniable business reputation. In terms of deliveries in the parallel import format, when retail chains do not have the possibility of direct deliveries from legitimate commodity producers, the purchase of a “pig in a poke” is more than likely, and the disappointment of the target consumer group is predetermined. The likely consequences of such uncertaintyty are quite obvious - the loss of legitimate commodity producers of their impeccable business reputation, the replacement of their trade offer with the proposals of competitors who are able to protect the authenticity of their trade offer due to the absence of restrictions on both supply and traceability of supply chains from third parties. The solution of the indicated problem is possible if the national bodies of commodity examination have effective methodological and hardware support for identifying the trade offer of the designated product group in terms of its authenticity and originality of origin. Previously, we described a methodical approach to solving a similar problem using organoleptic evaluation methods, in this publication we will describe the results of our analytical physicochemical studies of flavored wine samples, uniquely identified for the originality of trademarks and places of origin of goods [14]. The result of these studies was the statement about the statement about the possibility of establishing the typicality of flavored wines declared on the labels of the names of trademarks and places of origin of goods. These results, of course, can become the basis of a commodity examination in the customs assessment of flavored wines of world famous trademarks.

Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product

The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe components of confectionary glaze. An effect of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological and crystallization properties of glaze was studied. Organoleptic evaluation revealed that addition of the beet powder into the confectionary glaze recipe in an amount of more than 15% led to appearance of floury off-flavor. It was found that yield strength of glaze increased in the direct proportion to the content of beet powder in its composition (from 3.601 Pа to 4.446 Pa) and its value was in a range of the optimal values of 3÷7 Pа. Therefore, addition of the beet powder in an amount of up to 15% will not lead to technological difficulties. The study of the kinetics of the process of confectionary glaze structuring showed that addition of the beet powder led to a decrease in the solidification point and an increase in the time of glaze crystallization. The main crystallization parameters of the developed glaze were established: solidification point Tmax=28.0÷28.3°C, crystallization time τmax=8.2÷8.6 min. Based on the performed research, the following recipes were developed: vegetable-containing confectionary glaze with the beet powder content of 3 to 10%; vegetable confectionery glaze with the beet powder content of 13%.

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin–Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health. [ABSTRACT FROM AUTHOR]

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

The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur and silicon, and a phytobiotic additive containing chili pepper, which has a fungicidal effect and exhibits antibacterial properties, intensifying the digestion process, cinnamon essential oil, which contributes to the normalization of the composition of the intestinal microflora and its stabilization. Carvacrol, contained in oregano oil, exhibits antibacterial and antifungal properties; thanks to this, it can be a good antiseptic, killing parasites that cause intestinal dysfunction. The best result was the addition of such a mixture in the amount of 1.8 % to the compound feed for young sheep in rearing from 10 days to 255 days of age. In order to study the influence of the mineral-phytobiotic supplement on growth intensity and meat quality, sheep were weighed at one day, 60, 100, 135, 180, and 255 days of age. In order to control the slaughter indicators of meat productivity, they were slaughtered at the age of 255 days (8.5 months, lamb category), since the meat of these animals is consumable. The taste properties of the meat were also assessed by tasting. As a result of the controlled slaughter, it was established that the addition of 1.8 % of the mineral-phytobiotic additive increased the live weight by 18.68 %, the slaughter weight by 22.87 %, the weight of the steamed carcass by 21.5 %, the chilled by 22.29 % of the slaughter yield by 3.52 %. Along with the increase in overall productivity, the chemical composition of lamb meat changed. In particular, protein level increased by 4.22 %, dry matter by 6.09 %, and ash by 11.25 %. The calorie content of meat increased by 2.47 %, and the protein/fat ratio approached 1: 0.75 and was 1: 0.79. The definition of taste qualities indicates that the meat of young animals is lighter and more delicate to taste. The nutritional value and dietary properties of meat were determined by color, tenderness, aroma, taste, juiciness, and appearance. The taste qualities of sheep were assessed by tasting. According to the organoleptic assessment, the meat from sheep of both groups had a pleasant smell, tender and juicy. According to the general assessment, the meat of the experimental group is excellent, and that of the control group is very good. [ABSTRACT FROM AUTHOR]

Cultivation of aromatic/medicinal plants (MAPs) is major part of urban horticulture and landscape architecture, several of MAPs also being widespread in the medical industry due to their nutrient content. In this work, an organoleptic evaluation of infusions and condiments from 25 MAPs was carried out, with the participation of 45 different tasters. The bioactive compounds in the infusion of some MAPs were then evaluated. The selected plants were grown in a greenhouse, through urban co-cultivation, in Bucharest and Thessaloniki. The appearance, smell, taste and aroma were assessed from the organoleptic characteristics, and the obtained results were processed with the SPSS statistical program. The DPPH and Folin-Ciocalteu methods were used to measure antioxidant and total phenolic concentration. The purpose of the work is to examine the relationship between the organoleptic characteristics and the nutritional elements of some MAPs. Also, it is sought to form an objective image regarding the role and the way of the use of MAPs so that they become acceptable to consumers, in their daily diet. The results confirm that the co-cultivation of some MAPs is an activity with significant prospects in urban horticulture and healthy nutrition. [ABSTRACT FROM AUTHOR]

Apricot seed is a nutrient-dense by-product of apricots that is frequently wasted. The aim of this study was to determine the best way to use apricot seed kernels (ASK). For the manufacture of supplemented cakes, apricot seed kernels were processed and powder (flour) was produced. One control sample and four experimental samples were constructed by mixing 2.5 - 10 % level of apricot seed kernel powder (ASKP) and organoleptic evaluation. The nutritional composition of control and acceptable experimental samples was determined. The addition of ASKP in cakes at a concentration of 7.5 % was shown to be organoleptically acceptable. When compared to control samples, developed cakes had significantly higher energy, crude fiber, crude fat, and total ash content (p < 0.01). Minerals (calcium, iron, and magnesium) were found to have increased significantly (p < 0.01) in developed cakes. Antioxidant activity in ASKP supplemented cakes was found to be considerably greater (p < 0.01), with a 2.5 to 7.5 % increase in antioxidant activity. As a result, the use of apricot seed kernel powder can improve the nutritional value of meals. [ABSTRACT FROM AUTHOR]

Melon Manis Terengganu (MMT) is comprised of 28 - 30% peel which is a by-product of food processing. The peel is a source of dietary fibre which has a potential role in glycaemic response. The present work thus aimed to develop formulated MMT peel powder, and examine its organoleptic properties, in vitro hypoglycaemic effect, and starch digestibility. The MMT peel powder was formulated as Formulations 0, 1, 2, and 3 with different sweetener ratios (0, 40, 50, and 60%), and subjected to sensory evaluations. Tukey's post-hoc test was used to evaluate significant differences between mean values following one-way analysis of variance (ANOVA). Meanwhile, the Friedman test followed by Wilcoxon signed ranks test were performed for sensory evaluation analysis. Results demonstrated that the most acceptable formulation for consumption assessed using sensory evaluation was Formulation 3; its total, digestible, and resistant starch content were the lowest among all the formulations. The same went to the hydrolysis index and estimated glycaemic index. However, Formulation 3 was the least effective in reducing glycaemic response due to the weakest in vitro hypoglycaemic activity. On the other hand, the mentioned attributes previously were observed in Formulation 0 in an opposite manner. In summary, these findings suggested that formulated MMT peel powder had the potential to be used in blood glucose control. [ABSTRACT FROM AUTHOR]

Consumer demands for fresh fruit with enhanced health-promoting properties. Fruit qualities are usually evaluated by organoleptic properties; colour, odour, taste, touch, and texture. The initial sight of fruit is the first fruit evaluation made by consumers. However, this physical appearance does not represent fruit taste. Fruit organoleptic evaluation differs daily due to chemical changes happen during the ripening process which alters fruits’ physiology. Thus, this study aims to evaluate and determine the organoleptic properties of watermelon (Citrullus lanatus) between post-harvest day 4 and day 8. Watermelon flesh was cut into small portions and served fresh to 38 respondents on post-harvest days 4 and 8. The flesh quality was then evaluated based on the fruit’s aroma, colour and taste. The Wilcoxon signed rank test was used to analyse the data. By comparing the data from two consecutive days, the study showed that organoleptic evaluations of watermelon were significantly different in taste (post-harvest day 4; p=0.000) and colour (post-harvest day 8; p=0.002). However, no significant differences were observed in aroma (p=0.109). Organoleptic responses showed that watermelon on post-harvest day 4 has the best quality and most appealing taste compared to watermelon on post-harvest day 8.

The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD>MD>MD-HAD>HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD>MD>MVD>HD>MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality.

The production of lactose-free yoghurts as a dietary product for people with milk sugar intolerance requires its extraction, which can affect the sensory and physicochemical properties of the finished product, thus, their evaluation to improve the technology is relevant. The purpose of the work was to explore yoghurts produced by conventional and lactose-free technologies. The object of the study was organic drinking yoghurt with “blueberry” filler (with probiotic) 2.5% and lactose-free organic yoghurt (with probiotic) 2.5%. The experimental samples were determined by a group of tasters organoleptic indicators, and titrated acidity and active acidity, conditional viscosity and structural and mechanical parameters of the product. According to the results of the research, organic drinking yoghurt with blueberry filler tasted sour-milk, without foreign flavours and odours, moderately sweet, with a pronounced taste of “blueberry” filler, consistency – homogeneous, tender, dense, without gas generation, with fresh blueberry particles distributed throughout the yoghurt, colour – with a shading characteristic of blueberries. Organic lactose-free yoghurt had a sour taste, fermented milk, without foreign flavours and odours, and colour – white. According to the results of physicochemical studies of the experimental samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt, it was established that the titrated acidity was 80 and 85o T, pH was 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yoghurt with the “blueberry” filling was 9.8 g/100g compared to 4.4 g/100g in lactose-free yoghurt, including sugar, respectively – 5.8 and 0 g/100 g. The energy value and caloric content were higher in the yoghurt sample with “blueberry” filling. The conditional viscosity of the test samples was respectively 1 min. 30 sec. and 59 sec. The degree of syneresis in the samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt was 55 and 45%, moisture content was 44.07 and 39.49%, respectively. The results obtained are relevant for understanding the changes in the properties of lactose-free yoghurts compared to the conventional type of this fermented milk product

The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat's milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g−1 to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g−1 in the spring season and from 130.66 to 151.21 mg 100 g−1 in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese. [ABSTRACT FROM AUTHOR]

The paper presents the results of the organoleptic analysis of honey after feeding colonies with sugar syrup with addition of essential oils. The honey samples were collected from the Murani apiary, Timis County, between 29.03.2021 - 10.05.2021, totalling a number of 135 samples. These were classified into samples collected before the administration of the sugar syrup with essential oil, samples collected after the administration of the syrup with the addition of essential oil and samples collected after the rapeseed harvest. In the sugar syrup administered to colonies, the following essential oils were used: essential oil of thyme, rosemary, basil, mint, juniper, oregano, cloves, cinnamon. The honey samples were transported, stored and processed in appropriate conditions. The organoleptic evaluation was performed in terms of taste, smell, consistency, appearance and colour. Results with improvement effects were recorded by the essential oils used, in terms of the sensory characteristics analysed, compared to the control variant.

Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product. [ABSTRACT FROM AUTHOR]

This work mainly aimed to evaluate the feasibility of Fourier transform‐near infrared spectroscopy (FT‐NIRS) combined with chemometrics in early identification of freshness decay of fresh‐cut kiwifruit during simulated cold chain storage, with organoleptic evaluation as a reference. By linear discriminant analysis, the freshness decay could be identified after only 2 days of cold storage, corresponding to freshness level of 3.41 ± 0.27 N (hardness), 0.70 ± 0.05 g/kg (total acid), 8.62 ± 0.06 g/100 g (reducing sugars), 62.04 ± 1.03 mg/100 g (vitamin C) and 2.05 ± 0.11 log10 CFU/g (total plate count). Organoleptic evaluators could not perceive the freshness decay that occurred after 2 days of cold storage. Moreover, the freshness decay could be well quantitatively predicted by partial least squares regression, with low RMSEp (0.18–05.42) and high R2 (0.90–0.96). FT‐NIRS appears to be a promising option for early warning of the freshness decay of fresh‐cut kiwifruit during cold chain storage, thereby preventing serious spoilage and ensuring fresh fruits for consumers. Practical Application: This work is based on the fact that fresh‐cut kiwifruit is prone to freshness decay under unstable cold chain conditions, using FT‐NIRS combined with chemometrics to identify the freshness decay early and rapidly, to a certain extent, early warn freshness decay and effectively prevent serious spoilage. The technology can be used for food regulatory agencies to monitor the freshness of fresh‐cut kiwifruit, and can also be applied for fruit processing enterprises and dealers to ensure the freshness and high quality of fresh‐cut kiwifruit. [ABSTRACT FROM AUTHOR]

Food refers to the most important factors of the environment, which directly affect the human body throughout life. Proper nutrition is an important part of a balanced diet. The regime provides regular meals at certain hours at certain intervals, as well as the distribution of the daily diet by energy value during the day. Adherence to the diet ensures the rhythmic functioning of the digestive system, normal digestion and proper metabolism. The food ration should be composed so that its energy value covers the body's energy expenditure. The organization of a balanced diet is one of the most important factors in maintaining good health and improving efficiency. The diet should be composed so that its energy value covers the body's energy expenditure. Promising in this regard is the introduction of the concept of healthy eating in the daily diet of athletes in various sports. After all, the trends of modern healthy eating show a growing interest among athletes in various sports. The aim of research is to introduce the concept of healthy eating in sports and recreation and restaurants. The following research methods were used in the work: observation analysis (diet), organoleptic evaluation, statistical data processing, consumer evaluation of finished restaurant products according to DSTU. To fulfill our tasks of theoretical generalizations and experimental research, scientifically substantiated the introduction of the concept of healthy eating in the diets, as well as balanced the ingredient composition of the diet by developing and adding chopped semi-finished products using beef and raw materials. In our work let's offer an innovative model for the use of meatballs for health purposes in the diets of athletes with playing sports. [ABSTRACT FROM AUTHOR]

Considering the results of studies of the scientific literature on the nutritional value and biological effectiveness of cranberries and goji berries, it was established that the development of technology of semi-finished products with their use is relevant and has practical significance in the technology of fish product production. The technology for the production of moulded fish semi-finished products opens up new opportunities in the field of rational use of secondary fish raw materials, making it possible to expand the range of functional fish products based on natural components, which will to some extent expand the current problem of processing raw materials of inland waters of Ukraine. The purpose of the research is to determine the biological value of new fish semi-finished products based on a combination of freshwater fish and non-conventional raw materials. The research presents the results of studies of the chemical composition, organoleptic evaluation and physicochemical changes of semi-finished products with the addition of nonconventional raw materials and the establishment of their shelf life. It was established that the control sample after 90 days of storage undergoes hydrolytic deterioration, which indicates intensive hydrolysis of lipids and accumulation of free fatty acids in this sample. In experimental samples, hydrolytic deterioration gradually increases and reaches a critical point only by the end of the shelf life. Oxidation processes in lipids of semi-finished products were explored by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide number of lipids of semifinished products, it was established that the control sample during 60-135 days is not subject to storage, and in the experimental samples after 135 days the quality of fat deteriorates and is described as not subject to storage. The authors have established that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will allow expanding the current problem of processing raw materials in inland waters of Ukraine to some extent

The unresolved problem of quail is feed stress and high sensitivity of poultry of this species to feed quality. To eliminate such consequences it is possible with the use of various biologically active feed additives. However, their introduction into the diet automatically raises questions about the quality and safety of the products for the consumer. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The object of study were the quails of the Pharaoh breed, at the age of 24 were divided into two groups: experimental and control 30 heads each. The birds were kept in cages with free access to food and water. Quails of the experimental group were added to drinking water feed additive "Nanocerium" at a dose of 8.6 mg per liter of drinking water. Nanocerium feed additive is an aqueous dispersion of NDC with average nanoparticle sizes of 2–7 nm. Antemortem examination of quails of both groups revealed a satisfactory clinical condition of birds. The average weight of the gut carcass of quails of the experimental group was higher by 8.3% compared to the control. Examination of 20 carcasses of quails showed that they can be classified as first class. According to organoleptic parameters, quail meat is of good quality in veterinary and sanitary terms. Microbiological studies of quail meat indicate no effect of NDC in the applied doses on its bacterial contamination. Chemical parameters of meat (pH, aminoammonia nitrogen, volatile fatty acids during storage in the refrigerator) (5 days, t = 4–5 ° C) tended to increase and were within the normal range for fresh product. Tissue in quails of both groups was not detected. The biological value of quail meat in both groups was identical and no toxicity. Tasting evaluation of the broth and meat showed that NDC did not affect the studied taste. The obtained results show that the quails that received the feed additive "Nanocerium" with water according to the indicators of veterinary and sanitary examination are of good quality, which allows to use it in human food without restrictions.