Search

Summary: The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenolic and flavonoid quantities of the breads prepared by adding turpentine fruit paste at different concentrations were depicted to be between 26.15 (control) and 222.66 mg GAE/100 g (20%) to 74.52 (control) and 389.29 mg/100 g (20% turpentine fruit paste), respectively. Also, antioxidant activities of breads with turpentine paste were assigned to be between 2.44 (control) and 7.29 mmol kg−1 (20% turpentine paste). Gallic acid amounts of the breads were specified to be between 3.51 (control) and 16.98 mg/100 g (20% turpentine paste). Oleic and linoleic acid values of the bread oils were depicted to be between 45.34 (control) and 53.66% (3%) to 23.66 (3%) and 26.35% (control), respectively. K, P, S, Ca and Mg were the most abundant elements of bread samples. The changes in physical, chemical, phenolic components, fatty acids and mineral contents and sensory properties of the breads produced with turpentine paste added to wheat flour at different concentrations were determined. [ABSTRACT FROM AUTHOR]

Ultrafiltration is a technique used for concentration of milk in order to produce cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increasing in L. helveticus ratio caused a significant increasing in the Co2, ethanol, ethylene oxide and a (p<0.05). Regarding sensory significant decreasing in the acetone properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of (p<0.05). In conclusion, the use of combinations of L. helveticus mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics. [ABSTRACT FROM AUTHOR]

Meat delicatessen products, including pâtés, are important for consumers' daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés. [ABSTRACT FROM AUTHOR]

This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems. [ABSTRACT FROM AUTHOR]

Fining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production. [ABSTRACT FROM AUTHOR]

The transformation of milk into acidic products has led to a significant increase in its nutritional and biological value. Containing all the components of milk, but in a more easily digestible form, readily metabolizable calcium, significant amounts of vitamins (from the B complex, synthesized by microorganisms in starter cultures), acid-dietetic products hold a significant and well-deserved share in human nutrition. Consequently, through this work, we aimed to identify qualitative parameters of raw milk, and of some assortments of acidic products obtained in a traditional system. In the case of raw milk, the parameters were within the limits imposed by company standards (acidity 17.1±0.60°T; density 1.027±0.002, fat 3.5±0.4%; average delivery temperature of 6±0.50°C) with fluctuations generated by the season. The Buttermilk assortment presented organoleptic and physico-chemical characteristics close to those provided in standards (characteristic taste and color, acidity 145±100°T, fat 2.1±0.1%, proteins 2.9±0.2%). In the case of the Sana assortment, the physico-chemical parameters showed slight modifications compared to the standard, with lower acidity (115±100°T), hence the weak expression of some sensory characteristics. The most important conclusion of this case study was that regardless of the classification of the unit, the physico-chemical and sensory properties of the products obtained are decisively influenced by strictly adhering to the technologies, otherwise risking severe deviations from the imposed standards.

To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and quantitative descriptive analysis (QDA) were employed to scrutinize the VOCs and sensory characteristics of four distinct hop varieties, namely Magnum, Palisade, Saaz, and Hersbrucker. The outcomes of QDA revealed a diverse array of sensory profiles in the hops, encompassing citrus and non-citrus fruit aromas, woody, floral, herbal, spicy, and green aromas, with noticeable distinctions in sensory attributes discernible among the various hop cultivars. The results showed that 79 VOCs were identified in the GC-IMS spectra of different varieties of hops, including terpenes, alcohols, esters, aldehydes, and ketones. 140 VOCs were identified in the GC-MS spectra of different varieties of hops, including terpenes, alcohols, ketones, esters, acids, and aldehydes, with terpenes and esters emerging as the prevailing constituents in hops. The principal component analysis (PCA) of different hop VOCs was performed to effectively identify the differences among hop varieties. This study can provide a valuable reference for the comprehensive analysis of VOCs and sensory attributes in hops. Furthermore, it contributes theoretical underpinnings to inform the precise application of hops in the context of beer brewing.

This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60 °C), was incorporated into ice cream formulations and compared with ice cream stabilized using xanthan gum and guar gum. The ice creams exhibited variations in percentage overrun (77.03–124.61%), foam stability (90.88–96.61%), viscosity (24.87–33.26%), and melting resistance. Conventionally stabilized ice cream outperformed in overrun, foam stability, viscosity, and melting rate properties. Descriptive sensory tests showed high intensity scores for color, aroma, taste, mouthfeel, and body attributes across all samples, with no weak intensity scores. Considering the performance of conventionally stabilized ice cream, those stabilized with Bambara starch annealed at 45 and 50 °C were recommended as potential alternatives, highlighting the potential of annealed Bambara starch as a cost-effective and locally sourced stabilizer for ice cream. Further studies should investigate the impact of annealing at different temperatures on the structural changes of Bambara starch to gain more insights into its effects on ice cream structure, facilitating its use in other food systems.

This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.

In order to clarify the sensory characteristics of Shine Muscat grape and build its scientific and perfect sensory wheel, this study established a sensory evaluation group to systematically evaluate the sensory characteristics of Shine Muscat grape stored at different temperatures in different producing areas. The study identified 10 appearance contour descriptors that could characterize the sensory characteristics of Shine Muscat grape, including plump pulp, compact, uniform size, jade green, yellow-green, uniform coloring, smooth, glossy, water drop-shaped, spherical. 11 texture contour descriptors, including thin skin, thick flesh, hard, crisp, tender, compact, delicate, elastic, juicy, seedless, and moist and silky. 7 taste profile descriptors, including sweet, crispy, tasty and refreshing, tender, hydrated, and fresh, sweet aftertaste. And 4 aroma profile descriptors, including rose-scented, fruity, sweet and herbaceous aroma, and then constructed the sensory wheel of Shine Muscat grape and its sensory wheel under different storage modes. This research is the first time to analyze the sensory characteristics of Shine Muscat grape and build a sensory wheel, which provides a basis for the sensory communication between producers and consumers, and also provides guidance for the storage, quality improvement and development of Shine Muscat grape.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and quantitative descriptive analysis (QDA) were employed to scrutinize the VOCs and sensory characteristics of four distinct hop varieties, namely Magnum, Palisade, Saaz, and Hersbrucker. The outcomes of QDA revealed a diverse array of sensory profiles in the hops, encompassing citrus and non-citrus fruit aromas, woody, floral, herbal, spicy, and green aromas, with noticeable distinctions in sensory attributes discernible among the various hop cultivars. The results showed that 79 VOCs were identified in the GC-IMS spectra of different varieties of hops, including terpenes, alcohols, esters, aldehydes, and ketones. 140 VOCs were identified in the GC-MS spectra of different varieties of hops, including terpenes, alcohols, ketones, esters, acids, and aldehydes, with terpenes and esters emerging as the prevailing constituents in hops. The principal component analysis (PCA) of different hop VOCs was performed to effectively identify the differences among hop varieties. This study can provide a valuable reference for the comprehensive analysis of VOCs and sensory attributes in hops. Furthermore, it contributes theoretical underpinnings to inform the precise application of hops in the context of beer brewing. [ABSTRACT FROM AUTHOR]

The effect of varying magnetic field intensities (0–10 mT) on the quality attributes of steamed bread with 40% potato pulp substitution (SBPP) was investigated in this study. The results demonstrated that the SBPP treated with magnetic field of 4 mT exhibited the highest total phenolic (0.55 GAE mg/g DW), increased ABTS and DPPH radical scavenging capacity (77.55% and 86.03%, respectively), and displayed a more pronounced cross-linking structure. Nutritional evaluation of SBPP demonstrated that magnetic field significantly influenced the amino acid contents and in vitro starch digestibility. Moreover, the application of magnetic field resulted in SBPP with desirable aroma quality, acceptable color and texture features, as well as pleasant appearance characteristics, including specific volume, spread ratio, and crumb structure. These findings suggest that the application of magnetic fields holds great promise as an effective technology for enhancing the quality of SBPP. [ABSTRACT FROM AUTHOR]

The development of functional products for children based on sheep's milk with the addition of berries is a pressing issue in the field of baby food. The object of this study is baby curds based on sheep's milk with the addition of berries. The task that this study solves is to improve the nutritional and organoleptic characteristics of baby products made from sheep's milk since pure sheep's milk without additives has a specific smell and taste, which reduces its attractiveness to children. The results of the study showed that the addition of berries (chokeberry, raspberry, strawberry) significantly improves the taste and aromatic properties of curds. Children preferred curds with berries since they had a creamy-berry aroma, while curds without additives retained the characteristic smell and taste of sheep's milk. It was also found that the addition of berries increased the antioxidant activity of the product due to enrichment with vitamins (especially vitamin C) and dietary fiber. By adding berries to the curds, it was possible to increase the nutritional value, improve the taste characteristics and increase the digestibility of the product. These results solve the problem of low consumer appeal of sheep milk-based products. The results could be used in the production of functional dairy products for children, especially for creating products with increased antioxidant potential and improved organoleptic characteristics. Such curds can be in demand under conditions of mass production for children, as they improve the nutritional value and increase consumer appeal due to taste improvements [ABSTRACT FROM AUTHOR]

This study aimed to explore the potential use of Aleppo pine seed flour as a nutritious ingredient in biscuit production. Aleppo pine seed flour was blended with wheat flour to create biscuits with varying proportions: 15%, 30%, and 45% Aleppo pine seed flour. The analysis of the chemical composition of the biscuits revealed that increasing the proportion of Aleppo pine seed flour led to higher levels of protein, fat, and ash, while the carbohydrate content decreased. Sensory evaluation showed that biscuits with 15% Aleppo pine seed flour and 85% wheat flour had favorable characteristics in terms of color, flavor, crispness, and overall appeal. These findings indicate that incorporating Aleppo pine seed flour into wheat flour can enhance the nutritional profile of biscuits, offering higher protein, fat, and mineral content. The study suggests that a blend containing 15% Aleppo pine seed flour is optimal for producing biscuits with desirable sensory properties, making it a promising alternative ingredient for healthier biscuit formulations. Overall, this research highlights the potential of Aleppo pine seed flour to improve the nutritional quality of biscuits without compromising their sensory qualities, paving the way for its use in health-conscious baking practices. [ABSTRACT FROM AUTHOR]

This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended. [ABSTRACT FROM AUTHOR]

This study investigates the effect of pure yeast culture fermentation versus spontaneous fermentation on the volatile compound profile of industrially produced plum brandy. Using traditional distillation methods, the evolution of key volatile compounds is monitored at seven different moments during the distillation process. By integrating advanced analytical techniques such as GC-MS and sensory evaluation, significant differences in the composition of the distillates are highlighted, particularly in terms of ethyl esters and higher alcohols which are key to the sensory properties of the final product. Distillates produced with the addition of pure cultures gave higher concentrations of esters than those obtained by wild fermentation. The results of our industrial research show that the most critical step is to limit the storage of the input raw material, thereby reducing the subsequent risk of producing higher concentrations of 1-propanol. Furthermore, our results indicate that the heart of the distillate can only be removed up to an ethanol content of approximately 450 g/L and that the removal of additional ethanol results in only a 10% increase in the total volume of the distillate, which in turn results in an increase in boiler heating costs of approximately 30%. [ABSTRACT FROM AUTHOR]

In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition. [ABSTRACT FROM AUTHOR]

Simple Summary: The aim of this study was to test the possibility of masking boar taint or skatole levels by adding dried Origanum vulgare or Allium sativum in two experiments and to evaluate the sensory preferences towards the skatole concentration in different carcass parts (longissimus lumborum; semimembranosus; neck chop and subcutaneous fat). The results of the first experiment showed that the percentages of samples with low (0.069 µg/g) and medium (0.269 µg/g) concentrations of skatole differed significantly between the control group and the groups treated with Origanum vulgare or Allium sativum. According to the results of the second experiment, meat samples from leaner parts, such as the semimembranosus, longissimus lumborum, and neck chop not treated with Allium sativum and Origanum vulgare for masking, were significantly worse in terms of the occurrence of boar taint or abnormal odour. No significant differences were found between the two masking methods. With increasing efforts to ban surgical castration, it is important to find ways to mask the level of boar taint in meat. The aim of this study was to test the possibility of masking boar taint or skatole levels by adding dried Origanum vulgare or Allium sativum and to evaluate consumer sensory preferences towards the skatole concentration in different carcass parts (longissimus lumborum; semimembranosus; neck chop and subcutaneous fat) and the masking strategy (addition of Allium sativum or Origanum vulgare). In the first experiment, the effect of the masking strategy was evaluated at three different skatole concentrations (0.069, 0.269 and 0.463 µg/g). The results showed that the samples with low and medium skatole levels were significantly different between the control group and the groups treated with Origanum vulgare or Allium sativum. In both cases, the addition of Allium sativum and Origanum vulgare had a positive effect on the parameters of abnormal odour and pleasantness of odour (p < 0.05). According to the results of the second experiment, meat samples from leaner parts, such as the neck chop semimembranosus and longissimus lumborum, not treated with Allium sativum and Origanum vulgare for masking, were significantly (p < 0.05) worse in terms of the occurrence of boar taint or abnormal odour than the masked samples. No significant differences were found between the two masking methods. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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 order to clarify the sensory characteristics of Shine Muscat grape and build its scientific and perfect sensory wheel, this study established a sensory evaluation group to systematically evaluate the sensory characteristics of Shine Muscat grape stored at different temperatures in different producing areas. The study identified 10 appearance contour descriptors that could characterize the sensory characteristics of Shine Muscat grape, including plump pulp, compact, uniform size, jade green, yellow-green, uniform coloring, smooth, glossy, water drop-shaped, spherical. 11 texture contour descriptors, including thin skin, thick flesh, hard, crisp, tender, compact, delicate, elastic, juicy, seedless, and moist and silky. 7 taste profile descriptors, including sweet, crispy, tasty and refreshing, tender, hydrated, and fresh, sweet aftertaste. And 4 aroma profile descriptors, including rose-scented, fruity, sweet and herbaceous aroma, and then constructed the sensory wheel of Shine Muscat grape and its sensory wheel under different storage modes. This research is the first time to analyze the sensory characteristics of Shine Muscat grape and build a sensory wheel, which provides a basis for the sensory communication between producers and consumers, and also provides guidance for the storage, quality improvement and development of Shine Muscat grape. [ABSTRACT FROM AUTHOR]

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellowness. The minimal fat replacement did not abruptly affect the PCA's instrumental texture and color, proximal composition, yield properties, and lipid oxidation. The overall liking was greater in the 25% fat reduction treatments, even greater than the control, in which positive sensory attributes for liking were highlighted for those treatments. A small segment of consumers (11% of total consumers) preferred the treatment with greater replacement of fat with pijuayo peel flour, which these consumers tended to characterize as seasoned. However, this treatment had the lowest liking. The MFA showed that the sensory characteristics tender and tasty were strongly correlated with overall liking and were highlighted in the samples of 25% fat reduction, suggesting that the pijuayo improves the tenderness and flavor of reduced-fat burgers. Other inclusion levels between 25% and 50% of fat replacement could be explored, and optimization studies are needed. In addition, the sensory characteristics and flavor-enhancing compounds of the fruit, as well as the nutritional aspects of the inclusion of pijuayo, should be studied, such as the fatty acid profile. These characteristics will be informative to explore pijuayo as a fat replacer at a pilot scale and industrial scale. [ABSTRACT FROM AUTHOR]

Red pepper (Capsicum annuum var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affects its quality. The findings indicate that prolonged exposure to high temperatures during thermal drying results in significant darkening, an evident decrease in red and yellow tones, and gradual transformation of the pepper's microscopic structure from granular to compact, along with 88% reduction in moisture content and 81% decrease in thickness. The capsaicinoid content increased, resulting in a 4.3-fold increase in spiciness after drying compared to that of fresh pepper. The pepper aroma shifts from fruity, choking, and grassy to herb, dry wood, and smoky. Compounds such as 2-Acetylfuran, furfural, 2-methylfuran, 1-methylpyrrole, 2-methylpyrazine, and 2,5-dimethylpyrazine exhibited positive correlations with drying time, whereas ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, and 3-methylbutyl butanoate showed negative correlations, indicating their potential as markers for monitoring thermal drying processes.

Abstract In recent years, cold plasma (CP) has emerged as a promising preservation technology for fruit products. Several CP sources include dielectric barrier discharge, plasma jets, corona discharges, micro‐discharges, glow discharges, and gliding arc discharges. However, the effects of these different types of CP on the chemical compounds of fruits and juices are not fully understood. In this review, we summarize (I) the current knowledge on the use of CP for the preservation and processing of fruits and juices; (II) the diverse types of CP sources and explore their applications within a scientific context; (III) the physicochemical transformations that take place in fruits and juices following CP treatment; and (IV) the changes observed in antioxidant activity, vitamin C content, phenolic compounds, and their bioaccessibility. Numerous studies have explored CP's influence on microbial contamination, shelf life, enzymes, and various physicochemical changes. This review uniquely centers its attention on the impact of CP on bioactive phenolic compounds, their bioaccessibility, vitamin C content, and antioxidant activity in different types of fruits and fruit juices. Additionally, this review delves into the assessment of selected sensory properties, notably color, which is an important parameter for consumer acceptance. By focusing on these particular aspects, we aim to provide a targeted and comprehensive analysis of CP's effects on essential nutritional and quality attributes of fruits and fruit juices, distinct from the broader spectrum covered in the existing literature.

Table grapes that have lost their marketable appearance are considered waste products. However, such grapes still possess some technological properties that make it possible to use them as a raw material for wine and grape spirits. This research featured the effect of the composition and technology of table grape alcohols on the volatile compounds and sensory profile of grape beverages. The study involved six white and six red grape beverages. In the test samples, the fermentation process was stopped by adding wine spirits and grape spirits obtained by rectification of distillates from table grapes. In the control samples, the procedure involved rectified grain alcohol. The physicochemical parameters of drinks and spirits were defined by standard methods. The highly volatile compounds were determined by gas chromatography. The sensory assessment was conducted by panelists from the Winemaking Research Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking. In this study, the wine spirits and the grape spirits obtained from table grapes had no effect on the standard indicators, e.g., volatile acids and acetoin. However, they increased the mass concentrations of highly volatile compounds in the following manner: drinks with grain alcohol ˂ drinks with wine alcohol ˂ drinks with grape alcohol. The content of acetaldehyde increased by 10–14% while the contents of ethyl acetate, esters, and higher alcohols increased by 25–35, 4.5–8.5, and 15%, respectively. The furfural content increased by 0.4–1.4 mg/L in the samples with grape alcohol. The samples with white grape varieties acquired a more prominent floral-honey flavor whereas those with black grapes acquired hints of hazelnut and honey. As a result of the study, it was found that wine alcohol and grape alcohol moderately increased the content of volatile compounds in drinks and had a positive effect on their sensory perception, which proves the expediency of their use in beverage technology.

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64–0.69 μg/g, n = 9), medium (MC, 0.70–0.99 μg/g, n = 7) and high (HC, 1.00–1.69 μg/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

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

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food. [ABSTRACT FROM AUTHOR]

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

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

Objective: To assess the use of native yeasts on the yield and on the organoleptic characteristics of artisanal mezcal in Guerrero, Mexico. Design/Methodology/Approach: Native yeasts from fermentation vats containing Agave angustifolia and A. cupreata were subjected to molecular isolation and identification in three regions of the state of Guerrero. A consortium of yeasts was designed and used to produce artisanal mezcal, using A. cupreata as a substrate. The experimental mezcal (with yeasts) and the control (without yeasts, only producer lore) were compared. Finally, the physicochemical and sensory characteristics of the final product were assessed at the Concours Mondial de Bruxelles 2020. Results: S. cerevisiae A5GM, T. delbrueckii A6GM, S. cerevisiae A3GM, and K. marxianus A2GM were identified and used in a consortium that produced 46% more yield (8.3 kg L-1 compared to 10.5 kg L-1 ). The mezcal produced with this consortium obtained the Grand Gold medal based on its sensory characteristics. Study Limitations/Implications: To work with the producer in both systems with and without yeast. Findings/Conclusions: The consortium improved the production yield by 26%, along with the sensory characteristics; therefore, the use of native yeasts is feasible and recommended for the improvement of processes in the production of artisanal mezcal from Guerrero. [ABSTRACT FROM AUTHOR]

Featured Application: The obtained results may be applied in gluten-free bread production. Inulin may be widely used in in the food industry due to its many health benefits. It has the potential to increase the insufficient nutritional quality of gluten-free bread. Therefore, the aim of this study was to test the applicability of inulin in rice baking. The impact of added inulin (5%, 10%, 20%, 30%, and 40%) on the dough's rheological, bread's textural and sensory characteristics was evaluated. The extensibility of rice dough during uniaxial deformation tests (8.5 mm) was improved by the added inulin (10.2–12.3 mm). The presence of inulin softened the dough and shifted the gelatinization temperature toward higher values. The added inulin also increased the loaf's specific volume (1.16–1.48 mL/g), tenderized the breadcrumbs, increased the crumb porosity (36–58%), and generally improved the crumb structure. The panelists favored the sensory characteristics of breads with inulin. However, baking losses were increased in these breads as well (15.1–18.5%). The effect of the added inulin on the dough and bread characteristics generally rose with an increasing addition of inulin, reaching the maximum in samples with 30% inulin. The presence of 40% inulin deteriorated some characteristics of the bread. Therefore, the addition of up to 30% of inulin seemed to be optimal for rice bread. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food & Dairy Sciences is the property of Egyptian National Agricultural Library (ENAL) 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.)

Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions. [ABSTRACT FROM AUTHOR]

The excessive intake of foods with added sugar and the population's demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food. [ABSTRACT FROM AUTHOR]

The study assessed the effects of soaking hard cheeses and cheese slices in blackcurrant wine on their antioxidant, microbiological, and sensory properties. Soaking increased weekly, the phenolic content by 40.86 ± 0.3 mg GAE/100 g (gallic acid equivalent) of cheese, and their reached the maximum ethanol content of 1.29 ± 0.08 g/100 g. Soaking reduced the amount of foodborne pathogenic bacteria, enhancing microbiological safety. The lactic acid bacteria count significantly decreased during soaking time. The sensory evaluation shows that 45 % of tasters preferred the soaked cheese. Positive correlations were observed between taste and color (in whole-soaked cheese), while negative correlations were revealed among color, smell, and texture (in soaked quarter cheese). The results suggest that blackcurrant wine, containing a wealth of bioactive constituents, has the capacity to augment the favorable attributes of cheese and presents prospects for developing a novel gastronomic offering.

The demand for the preparation of functional and nutrients-rich juice or beverages for the boosting immunity is the prime focus of consumers. So, this study was aim to optimization of different proportion for the preparation of blended juice from beetroots, grapes, turmeric, and lemons by using response surface methodology (RSM) and assessment of the quality parameters such as acidity, ascorbic acid, antioxidant activity and overall acceptability of blend juice were considered. Beetroot is widely recognized for its pigments known as betalains and have been utilized in the development of functional food and beverage products. Beetroots, grapes, turmeric, and lemons have been used in this study to prepare functional drinks, known for their nutritional value and medicinal properties. To optimize the blend juice, the dependent variables mainly beetroot juice, grapes juice, turmeric juice, and lemon juice in the range of 50–60, 30–40, 1–5, and 1–5 mL, were selected respectively. The optimized formulation for blended juice with a maximum desirability value of 0.921, an acidity of 0.60 %, an ascorbic acid of 14.17 mg/100 mL, an antioxidant activity of 93.94 %, and an overall acceptability of 8.07 was finalized at 53.12 mL of beetroot juice, 40 mL of grapes juice, 1.88 mL of turmeric juice and 5 mL of lemon juice.

In this study, the quality and acceptability factor of Raphia palm weevil larvae (Rhynchophorus phoenicis) as influenced by different thermal processing methods were investigated. Raphia palm weevil larvae (n=1000) were randomly distributed into four groups of 250 larvae per group according to a treatment, namely: T1 = boiling (100 °C), T2 = roasting (120 °C) T3 = frying (160 °C) and T4 = oven-drying (180 °C). All treatments lasted 20 minutes. Analyses were carried out to determine the physical, chemical, vitamin and mineral composition, and microbial load. In addition, sensory characteristics were evaluated. Weevil larvae processed by the boiling method had the highest cooking yield (97.59%), water holding capacity (21.78%) and the lowest cooking loss (2.41%). The protein and fat content was higher in weevil larvae processed by frying (37.63% and 17.70%, respectively), while moisture was lowest (18.68%) in oven-dried larvae. The calcium, magnesium and phosphorus content was higher in oven-dried larvae, while there were no significant differences in iron, manganese, zinc and vitamins in the processed larvae irrespective of the methods. Boiled larvae had a higher microbial load, while fried and oven-dried larvae had the lowest microbial load. Fried larvae elicited highest sensory characteristics except tenderness, which was higher in boiled larvae, but fried larvae had higher overall acceptability than those processed by other methods. Therefore, it has been shown that the frying method is an appropriate method of processing Raphia palm weevil larvae for enhanced quality and acceptability.

ABSTRACT: The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE/EVOH/PE bottom layer; foil 2: PP/PET/PE/EVOH/PE upper layer, and PA (polyamide)/EVOH/PE bottom layer; foil 3: PP/PET/PE upper layer, and PA/EVOH/PE bottom layer; foil 4: PP/PET/PE upper layer, and PA/PE bottom layer; foil 5: PP upper layer, and PP/PP bottom layer] on the quality of 3 different ripening rennet cheeses packed under different modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, and sensorial changes. The changes were monitored during a period of 90 d of storage at 2°C or 8°C. For Gouda cheese, CO2 content of the headspace of the packages was in the range 35% to 45%, whereas for Maasdamer and Sielski Klasyczny cheeses it was 55% to 65%. Three-way ANOVA showed that the foil type influenced the moisture content of Gouda cheese stored for 90 d at 2°C and for Sielski Klasyczny cheese at 8°C, whereas the moisture content was not dependent on MAP conditions during storage. Moreover, the foil type had a significant effect on free fatty acid changes for Gouda and Sielski Klasyczny cheeses stored at 2°C for 90 d. Sensory attributes changed significantly over storage time at 2°C for all studied cheeses as affected by foil type, whereas there was no effect of MAP conditions. In general, the cheeses packed in standard foil and foil 4 were characterized by the highest values of mean sensory attributes. Time was the most significant factor influencing most changes in physicochemical and sensory attributes of cheeses stored at 2°C and 8°C. The storage temperature did not affect the moisture of the samples during storage. In general, we found an increase in the pH value during storage regardless of storage temperature. It was possible to decrease the thickness of the packaging material from initial 103 and 250 µm (standard foil; lid and bottom, respectively) to 98 and 100 µm (foil 4) without affecting sensory attributes of the product.

Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés.

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.)

The present study aimed to prepare a functional set-type yogurt fortified with turnip extract (TE) (0.0, 0.25, 0.5, and 1%) and evaluate its physicochemical properties, total phenolic content (TPC), antioxidant capacity, microstructure, and rheological, microbiological, and sensory characteristics. The results showed that the addition of TE did not significantly change the protein, fat, and solid non-fat contents, as well as the viability of starters in yogurt (P > 0.05). The acidity, b* value, chroma, and browning index increased by elevating the level of TE, whereas decreasing trends were observed in pH, L*, and a* values (P < 0.05). There were significant changes in the syneresis and water holding capacity (WHC) of yogurt containing 1% of TE compared to the control at the end of storage (13.96% vs. 11.81% for syneresis and 55.17% vs. 60.72% for WHC). The TE caused a significant increase in TPC (357.4–893.33 mg GAE/g.d.m) and antioxidant activity (16.06–26%) of yogurts compared to the control (182.91 mg GAE/g.d.m for TPC and 6.87% for antioxidant activity) on 1st day (P < 0.05). TE also affected the viscoelastic properties and the viscous behavior prevailed over elastic in the yogurt with 1% TE at higher frequencies. The microstructure of yogurts with TE was more uneven and with empty spaces. Although TE decreased the taste score in sensory evaluation, the overall acceptance of yogurts with 0.25% and 0.5% of TE were satisfactory. Therefore, TE up to 0.5% has the potential to develop a functional yogurt with high antioxidant capacity and appropriate quality characteristics. [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.)

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality. [ABSTRACT FROM AUTHOR]

The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF‐white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p <.05). No significant changes were observed in the dry matter content of the cheeses (p >.05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p <.05). The cheese produced with higher ratios of L. helveticus had less storage (G′) and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF‐white cheese. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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 Agriculture / Poljoprivreda is the property of Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek 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 use of healthy ingredients in the formulation of meat-based products has gained a growing interest. The effect of replacing meat fat with olive oil on mortadella properties was investigated. Mortadella was produced by the addition of the normal level of meat (control sample), low levels of meat fat with or without the addition of the replacements (olive oil 0%, 3%, 5%, and 8%), and the lipid reformulation effects on mortadella properties were studied. The results revealed that the control mortadella had the highest cholesterol content compared to the experimental treatments. Mortadella samples with 8% olive oil were less acceptable to the panellists. Juiciness and soft texture parameters of mortadella were not significantly different among the control and samples with 8% and 5% olive oil, nevertheless, they were significantly higher than lean and low-fat mortadella (0% and 3% olive oil, respectively). Lean meat samples (without any fat addition) received lower scores in terms of overall acceptability but had the lowest TBA value. The control sample had the highest saturated fatty acid percentage (52%) which was higher (p<0.05) when compared to samples incorporated with olive oil, however, it did not statistically differ when compared to lean meat mortadella. Mortadella sample produced with 3% olive oil exhibited the highest monounsaturated fatty acid percentage. This study demonstrated the importance of fat in mortadella products. The results indicated that the complete replacement of animal fat in mortadella by olive oil is not sensorially possible, however, a partial replacement of low levels of olive oil (3%-5%) can be successfully achieved. [ABSTRACT FROM AUTHOR]

Sorghum and klutuk banana can be utilized as functional foods that are high in fiber and antioxidant and suitable for diabetic people. This study examined the effects of klutuk banana flour on the sugar content, crude fiber content, antioxidant activity, and sensory characteristics of sorghum snack bars. This study is true experimental, employing a completely randomized design (CRD) with 4 formulations: the ratio of sorghum and banana flour klutuk PO (100:0), P1 (90:10%), P2 (80:20%), and P3 (70:30%), and 6 repetitions. Sugar content, crude fiber, and antioxidant activity were observed and analyzed using the one-way ANOVA (Analysis of Varian) test, followed by Duncan test. The sensory properties were evaluated using Friedman test. 1.94-2.86% sugar, crude fiber content is 46.04-70.89%, and antioxidant activity is 9.06-15.0%. The results revealed a significant relationship (p<0.05) between the addition of klutuk banana flour to the sorghum snack bar sugar level, crude fiber content, and antioxidant activity. Texture, color, flavor, and scent were not significantly affected by the addition of klutuk banana flour to sorghum snack bars. The optimal formulation of a sorghum snack bar with the inclusion of klutuk banana flour was discovered to be P3 based on the test sugar content, crude fiber content, antioxidant activity, and sensory characteristics. The nutritional value of the P3 formulation have met USDA (2018) standards for the Nutri-Grain Fruit and Nut Bar, but the sugar content have not meet the SNI 01-3702-1995 (Indonesian National Standards) quality requirements for diabetes diet biscuit. [ABSTRACT FROM AUTHOR]