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This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of VPs in grapes and sensory differences between smoke-impacted wines and non-smoke-impacted wines were determined. The differences were related to different levels of smoke taint marker compounds in different wine matrices, using modified descriptive analysis (DA), multivariate statistics, gas chromatography mass spectrometry (GC-MS) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-QqQ-MS) of the free and total VPs, and individual bound glycosides, respectively. Across two DA panels, Cabernet Sauvignon, Cabernet Franc, Petite Verdot, Merlot, Syrah, Malbec, and Zinfandel wines made from grape originating from different areas in California were evaluated. The results show sensory differences between highly smoke-impacted and non-impacted wines with wines made from highly smoke-impacted grapes characterized as smoky, barbeque, medicinal, and having a retro-nasal ashtray character. Low smoke-impact wines based on free and total VP concentrations were not significantly different from the non-impacted wines when rated through descriptive analysis. The amount of smoke exposure was the largest contributor to smoke impact determined by sensory evaluation, but the different wine matrices from different locations and varietals also played an important role in determining the level of perceived smoke impact. The results of this study will contribute to our understanding of smoke impact and how it influences wine characteristics by relating smoke marker indicator compounds to wine sensory attributes.

The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5% cumin), T4 (0.5% black cumin), T5 (1% black cumin), and T6 (1.5% black cumin). The product was evaluated for several physicochemical parameters on days 0, 3, 6, 9, and 12 of storage. The data was analyzed using a two-way factorial design under a completely randomized (CRD) design. Results showed that both treatments and storage significantly impacted all physicochemical properties, including DPPH, TPC, pH, POV, and TBARS (p < 0.05). The values of TBARS significantly decreased with the increase in the concentration of cumin extract whereas TBARS increases during the storage period. Moreover, the interaction effect (Treatment*storage days) did not significantly affect any of the physicochemical parameters (p > 0.05). Sensory evaluation showed that T3 (1.5% cumin) was the most pleasant and preferred treatment. Conclusively, both cumin and black cumin have good antioxidant properties and can be used as natural antioxidants to increase the shelf life of food products. [ABSTRACT FROM AUTHOR]

Summary: Multigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (P < 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (P > 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality. [ABSTRACT FROM AUTHOR]

Summary: Superfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1‐deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating. [ABSTRACT FROM AUTHOR]

Summary: Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to substitute egg albumin with eight plant‐based protein isolates and xanthan gum for the development of gluten‐free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch‐only batters, which showed more liquid‐like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish‐brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten‐free muffins. [ABSTRACT FROM AUTHOR]

Emulsions in the form of creams, lotions, gels or foams are the most widely used personal care formulations to improve the condition and feel of the skin. Achieving an optimal balance between their performance, effectiveness and sensory profile is essential, with the sensory profile being a key factor in consumer satisfaction and the success of these products in the market. Well‐established methods using highly trained and semi‐trained panels (e.g. Spectrum descriptive analysis, Flash Profile method, Quantitative Descriptive Analysis method and 'Check‐all‐that‐apply') are available and commonly used for the sensory assessment of personal care products. Nevertheless, a common drawback among all these methods is their inherent cost, both in terms of financial resources and time requirements. In recent years, research studies have emerged to address this limitation by investigating potential correlations between tactile sensory attributes and instrumental data associated with the physical characteristics of topical formulations. In other words, significant efforts have been invested in the development of robust instrumental methods specifically designed to accurately predict the sensory description that a panel of assessors could establish. These methods are not only faster, cheaper and more objective compared to traditional sensory testing, but they can also be applied to formulations that have not undergone extensive safety and toxicological testing. This review summarizes the most relevant findings, trends and current challenges in predicting tactile sensory attributes of personal care emulsions based on instrumental parameters. [ABSTRACT FROM AUTHOR]

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, were performed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products. [ABSTRACT FROM AUTHOR]

Kombucha is a beverage that is gradually becoming popular worldwide because of its health benefits. The addition of Spirulina spp., a biomass abundant in nutrients and bioactive compounds, improved the quality properties, health benefits, and sensory evaluation of green tea kombucha products. The findings indicate that the original Spirulina spp. powder promoted the proliferation of advantageous microbes in SCOBY at the optimal time after the 12 fermented days. Therefore, improving the physiochemical and biochemical characteristics of the final kombucha product. The maximum concentration of total titratable acid, protein, phenolic, and flavonoid compounds is achieved with the addition of 0.6% Spirulina spp. powder. The addition of Spirulina at the 0.8% ratio not only reached the highest number of useful microbes but also provided better health benefits, including antioxidant, antibacterial, proteolytic, and lipolytic activities. However, the result of the sensory evaluation showed the green tea kombucha with 0.6% Spirulina spp. is rated higher in gustatory, tactile, and overall. These promising results confirmed that kombucha green tea with Spirulina spp. might become a potential functional beverage that satisfies consumer demand for healthy fermented products made from non-animal resources. Highlights: OSp improved the quality characteristics, health benefits, and sensory evaluation of GtK. The ratios of 0.6 and 0.8% OSp were the optimal ratios for the best quality characteristics and health benefits on the 12th day of the fermentation process. The ratio of 0.6% OSp was the optimal ratio for the best sensory evaluation results (visual, olfactory, gustatory, tactile, and overall). [ABSTRACT FROM AUTHOR]

In this research, firstly, the effect of some cleaners or disinfectants (including washing with water, ozone (O3, 0.5ppm), benzalkonium chloride (BAC, 120ppm), the combination of two treatments (O3 + BAC)) on the population of two pathogens plant was evaluated, secondly 14 elements (Ca (calcium), magnesium (magnesium), As (arsenic), Al (aluminum), mercury (mercury), Se (selenium), cadmium (cadmium), K (potassium), Iron (Fe), nickel (Ni), zinc (Zn), sodium (Na), manganese (Mn) and lead (Pb)) were evaluated in romaine lettuce and Brassica oleracea, thirdly, the sensory evaluation of the mentioned vegetables with different treatments was investigated during seven days. The results showed the maximum and minimum mean of essential elements were Ca (5334 ± 178 mg/kg in Brassica oleracea) and Se (0.0021 ± 0.0001 mg/kg in Romaine lettuce), respectively. The maximum and minimum mean of toxic elements were Pb (6.26 ± 0.12 µg/kg in Brassica oleracea) and Hg (lower than LOD in Brassica oleracea), respectively. Also, the combined treatment (O3 + BAC) showed the best result, so that the lowest aerobic bacteria population (3.15–3.86 in Brassica oleracea and 3.25–4.17 log CFU/g in Romaine lettuce), yeast and mold (1.58–2.06 in Brassica oleracea and 1.65–2.29 log CFU/g in Romaine lettuce), E. coli (ND-1.23 in Brassica oleracea and ND-1.76 log CFU/g in Romaine lettuce) and S. Typhimurium (ND-1.35 in Brassica oleracea and 1.06–1.73 log CFU/g in Romaine lettuce) on all days was related to this treatment. Also, the sensory evaluation results showed that the combined treatment (O3 + BAC) obtained the best scores compared to other treatments and control. The results showed that water and combined treatment of aqueous O3 and BAC can have a good health effect on Brassica oleracea and Romaine lettuce. [ABSTRACT FROM AUTHOR]

Introduction: Carrot (Daucus carota) is a nutrient-dense root vegetable, and carrot pomace is a by-product of the juice extraction procedure, which is recognized a source of phytochemicals and functional components. Almonds (Prunus dulcis) are packed with a decent amount of nutrients and bioactives. Methods: This study investigates the utilization of carrot pomace powder (CPP) and almond powder (AP) as partial substitutes for straight grade white flour (SGWF) in cakes to enhance their nutritional value and sensory appeal, while reducing waste from carrot processing. The aim is to assess the effects of incorporating CPP (at 5%, 10%, and 15%) and AP (at 5%) on the chemical composition and properties of cakes. Results and discussion: Comparative analysis reveals that AP is rich in fat (13.8 ± 0.6%) and protein (31 ± 0.6%), while CPP excels in ash (5.0 ± 0.5%) and fiber (43.3 ± 3.3%) content. Furthermore, SGWF exhibits the highest moisture content. Water holding capacities for CPP and AP are 5.2 ± 0.2% and 5.0±0.1%, respectively, and oil holding capacities are 1.3 ± 0.1% and 1.8 ± 0.2%, respectively. Additionally, CPP contains higher levels of sodium, potassium, and calcium, while AP contains higher levels of magnesium, iron, and zinc compared to SGWF. The addition of CPP and AP increases the ash, fat, fiber, and protein contents of the cakes. Notably, cakes containing 80% SGWF, 15% CPP, and 5% AP show significantly higher total phenolic content (TPC) (125.5 ± 3.8 mg GAE/100 g), total flavonoid content (TFC) (58.4 ± 1.4 mg QE/100 g), and DPPH activity (17.6 ± 2.7%) compared to control cakes. Furthermore, a significant increment in mineral content is observed in cakes with high levels of CPP and AP. Sensory evaluations reveal high acceptance of cakes containing 15% CPP and 5% AP. In conclusion, this study suggests that the incorporation of CPP and AP into cakes can improve their nutritional profile, antioxidant activity, and sensory characteristics, offering a sustainable approach to bakery product development. [ABSTRACT FROM AUTHOR]

This study is aimed at analyzing, evaluating, and optimizing the pectin hydrolysis process to improve the quality of carbonated beverages made from red dragon fruit combined with mint flavor. Red dragon fruit, rich in nutrients and antioxidants, presents challenges in beverage processing due to its high pectin content, which affects clarity and anthocyanin stability. The research investigates the impact of various parameters, including enzyme concentration, hydrolysis time, and temperature, on juice clarity and anthocyanin content. Using a central composite design model, optimal conditions were determined to maximize juice clarity and anthocyanin content. Sensory evaluation during the blending process was also conducted to assess consumer acceptance, focusing on clarity, color, flavor, taste, and total acceptability. The optimum conditions were found to yield maximum clarity (52.763%) and anthocyanin content (224.414 mg C3G/L). Sensory evaluation indicated that 20% dragon fruit juice concentration with 0.12% citric acid, 13°Bx, and 0.30% mint flavor provided the best consumer acceptance. This research demonstrates the potential for producing high‐quality, appealing, and nutritious carbonated beverages from red dragon fruit, contributing to healthier and more sustainable consumption trends. [ABSTRACT FROM AUTHOR]

Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to significant differences in sensory properties and consumer experience compared to animal-based foods. Hence, sensory evaluation is the key in product development of these products. In this review, sensory techniques used for dairy, meat, egg, fish, and seafood analogs were analysed. Most studies involved affective and descriptive methods, and comparison of the sensory properties to see the gaps between plant-based and animal-based products. Parameters forming repetitive pattern in all studies are texture, appearance, aroma, flavor, and odor. Number of reported studies conducted on dairy and meat substitutes is higher than other categories. Egg analog sensory tests are developing especially with different applications like mayonnaise. However, there is a lack in fish and seafood substitute area. For now, the central issue in plant-based food development is to mimic flavor and textural properties. Therefore, there is a need in sensory research on these complex plant-based protein analogs with a range of different quality attributes to set the industrial standards, the research should be conducted in a variety of applications speeding up to launch alternatives for the interested consumers. [ABSTRACT FROM AUTHOR]

Introduction: This study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation through alternatives to wheat flour contributing to food and nutrition security amidst evolving global challenges. The objectives of this study were: to investigate the effect of different levels of OFSP flour with and without shredded coconut on the physical, microbiological, nutritional and sensory properties of buttermilk biscuits. The hypotheses were: Ho : There is no effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05 and Ha : There is an effect of different levels of OFSP flour and shredded coconut on the physical, microbiological, nutritional and sensory properties on buttermilk biscuits at ∝ = 0.05. Methods: OFSP flour was produced and combined with wheat flour at different ratios and infused with desiccated shredded coconut to produce six formulations of buttermilk biscuits: 100% wheat flour + 5% coconut (control 1), 100% wheat flour (control 2), 70% wheat flour + 30% OFSP flour + 5% coconut, 70% wheat flour + 30% OFSP flour, 50% wheat flour + 50% OFSP flour + 5% coconut and 50% wheat flour + 50% OFSP flour. The study followed a randomised 3 × 2 factorial design where each treatment was replicated four times giving 24 treatments. Physical, nutritional, sensory, microbiological and shelf-life analyses were determined for each buttermilk biscuit treatment. Results: The study's findings revealed that buttermilk biscuits formulated with 30% OFSP flour received the highest (p < 0.05) sensory evaluation scores for the majority of attributes and overall acceptability while the 100% wheat flour formulations received the lowest scores according to the 9-point hedonic scale. Notably, the inclusion of shredded coconut did not improve sensory attributes or overall acceptance of the buttermilk biscuits. The OFSP flour buttermilk biscuits contained protein, fat, fibre, moisture and ash. The 100% wheat flour treatments contained significantly higher levels of proteins and moisture than the OFSP flour buttermilk biscuits. The colour L* of the OFSP flour treatments were significantly lower than the 100% wheat flour treatments. There were no significant changes in spread-ratio, diameter and thickness of the buttermilk biscuits during storage. Furthermore, the microbiological quality was maintained as no growth of bacteria, yeasts and molds were observed. Discussion: The OFSP flour with and without desiccated coconut produced acceptable buttermilk biscuits with less reliant on wheat flour. It is noteworthy that the protein content of the OFSP flour buttermilk biscuits was at an acceptable level even though it was lower than that in 100% wheat flour buttermilk biscuits. Food safety was maintained throughout storage which is crucial in the elimination of food borne diseases. The use of different baking parameters can be used for future studies to assess the effect of temperature on the quality of buttermilk biscuits. [ABSTRACT FROM AUTHOR]

In this study, five types of white cheese, with one serving as the control sample, were produced. While the control cheese was produced without adding any spices, the others were processed by adding capia pepper at concentrations of 0.1 %, 0.2 %, 0.3 %, and 0.4 % (w/w) relative to the milk used. Then, all cheeses were vacuum-packed and ripened at 6 ± 2 °C for a period of 3 months. Analyses, including measurements of dry matter, fat, pH, titratable acidity, salt, total protein, ripening rate, nonprotein nitrogen rate (NPN), amino nitrogen rate, electrophoretic casein fractions, color properties, and sensory evaluations, were conducted on cheese samples taken at the 3rd, 30th, 60th, and 90th days of ripening. Additionally, it was observed that cheeses with 0.4 % capia pepper added were more favored than the other cheeses. Due to the sensory evaluation made by the panellist, ripened cheeses were more highly appreciated than fresh cheese, but the sheep milk flavor was not consistently cited as the reason for preference. The extra aromatic taste from sheep milk was detected by the panelists and not perceived as irritating. The use of capia pepper in white cheese changed the color and sensory properties, but it was not statistically significant. [ABSTRACT FROM AUTHOR]

Simple Summary: The Mediterranean area produces the largest quantity of olive oil worldwide. Olive oil is used in feed formulations for several animal species, being economically more feasible and sustainable than other vegetable oils. Reducing the dependence on fish oil is critical for the sustainable development of the aquaculture industry; therefore, there is increased interest towards the inclusion of alternative vegetable proteins and oils in fish diets. Moreover, some essential oils that are rich in antioxidants and bioactive compounds, such as rosemary essential oil, can be supplemented in the fish diet to decrease the occurrence of oxidative processes and preserve the shelf life of fillet which contains high levels of polyunsaturated fatty acids. Any innovation in fish feeding requires a careful analysis of the expected benefits in terms of increased efficiency, cost reduction, and fish quality improvement. This study aimed to investigate the effects of using olive oil (OO) in a partial replacement of fish oil (FO), with or without supplementation with rosemary essential oil (RO), on the growth performances and flesh quality traits of farmed Dicentrarchus labrax. Sea bass were fed with the experimental diets for 200 days; afterwards, they were caught and stored in ice (0–2 °C) for up to 17 days. The specific growth rate (SGR) and feed conversion rate (FCR) were calculated. Fillets were analyzed for physical features, chemical composition, fatty acid profile, and malondialdehyde (MDA) concentration on days 0, 5, 10, and 17 of storage. The fillets were assessed for sensory properties according to the QIM and Torry Scheme methods. No statistical differences between groups were found for the final average body weight, SGR, FCR and the flesh chemical composition. Supplementation with RO reduced (p < 0.05) MDA concentration, thus improving the shelf life of fish by up to 10 days. The sensory score (QIM) increased linearly (p < 0.05) with storage time; for cooked fillet, the Torry Scheme score decreased (p < 0.05) with storage time. The economic analysis of feed cost has proven the feasibility of using olive oil as local feed ingredient in the partial replacement of fish oil. [ABSTRACT FROM AUTHOR]

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers' chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as "softness", "pleasant color", and "good appearance" positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers. [ABSTRACT FROM AUTHOR]

To investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking quality, rice flour and rice cakes were analyzed using a texture analyzer and a gelatinization instrument. The results indicated that a decrease in particle size led to a significant increase in damaged starch from 18% to 26.5%. Both the resting angle and slip angle increased, indicating reduced fluidity. The gelatinization temperature decreased from 76.63 °C to 71.61 °C, the gelatinization time was reduced from 6.6 min to 6.4 min, and gelatinization viscosity initially increased and then decreased. Water-holding capacity increased 1.0-fold with decreased particle size, and solubility increased 11.6-fold together with the increase temperature. Emulsification and oil absorption were optimal when the particle size exceeded 120–140 mesh. The conductivity of the rice flour suspension rose with decreased particle size, while the conductivity of rice flour paste and cake batter decreased. Decreased particle size led to significantly reduced rice cake hardness and chewiness of 47.77% and 52.44%, while elasticity, restoration, specific volume, and porosity increased 18.75%, 15.15%, 31.16% and 25.10%, respectively. The skin and core color darkened with reduced luminosity, correlating with enhanced sensory scores. Correlation analysis revealed that physiochemical properties of rice flour influenced gelatinization properties, thereby affecting rice cake quality. This study provides a foundation for utilizing fine rice flour in rice cakes. [ABSTRACT FROM AUTHOR]

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

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

ABSTRACT This study investigated the effects of incorporating defatted rice bran (DRB) at different concentrations (0.5%, 1%, 1.5%, and 2%) on the quality, microbiological, and sensory characteristics of probiotic low‐fat yogurt (LFY) during a 21‐day storage period at 4°C. DRB is rich in dietary fiber, essential amino acids, vitamins, and bioactive compounds, and its addition aimed to enhance the nutritional and functional properties of LFY. LFY samples were evaluated for proximate composition, hardness, viscosity, syneresis, color characteristics, rheology, and sensory evaluation. Also, microbiological analysis includes total bacterial counts (TBC), Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum counts. Results indicated that DRB addition significantly (p < 0.05) increased probiotic counts, especially at 1% and 1.5% concentrations, with these samples maintaining higher bacterial stability over the storage period. DRB‐added LFY also showed improved nutritional profiles, with increased TS, protein, ash, fiber, and antioxidant activity. Additionally, hardness, viscosity, and rheology (G′ and G″) values significantly (p < 0.05) increased with the addition of DRB, while syneresis significantly (p < 0.05) decreased. However, higher DRB concentrations negatively affected the color, with lightness decreasing and the browning index increasing. This also impacted sensory characteristics, resulting in lower scores for color, flavor, and overall acceptability, particularly in LFY with 2% DRB. To conclude, moderate DRB addition (up to 1.5%) optimally balances the enhancement of probiotic and nutritional properties with acceptable sensory quality offering a viable strategy for producing functional low‐fat yogurt. [ABSTRACT FROM AUTHOR]

Fermentation is critical for producing high‐quality cocoa, yet its kinetics and resulting chemical and sensory outcomes are poorly understood and thus difficult to manage. Cocoa sweatings (CS), the liquid runoff produced early during fermentation and typically drained off, may beneficially affect fermentation outcome when added back into the fermenting mass. Here, we report how back‐addition of CS affects composition and sensory perception of roasted cocoa liquor after 5, 6, and 7 days of fermentation. Cocoa liquor (= 100% chocolate) made from beans fermented for 5 days with the addition of CS were similar in sensory perception to those fermented for 7 days without added CS. Twenty‐one flavor compounds showed similar patterns to the sensory results: In the beans fermented with CS, these compounds remained at similar levels after 5, 6, and 7 days of fermentation, while the same compounds significantly changed in the samples fermented conventionally, without CS addition. These results suggest a link between changes in flavor composition and sensory differences in roasted cocoa. Future work is needed to reveal the mechanism of flavor stabilization throughout fermentation resulting from the back‐addition of CS. Practical Application: Roasted cocoa liquor fermented with cocoa sweating (CS) is sensorily similar when fermented for 5 or 7 days and produces cocoa that is sensorily similar to traditionally fermented cocoa in shorter time (5 days vs. 7 days). The addition of CS seems to stabilize 21 flavor compounds throughout fermentation mimicking changes in sensory perception. The back‐addition of CS could help standardize cocoa fermentation as indicated by more consistent temperature evolution. [ABSTRACT FROM AUTHOR]

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability. [ABSTRACT FROM AUTHOR]

The preservation of harvested fish is important in fisheries production. To investigate the effect of acute cold stress on preserving the freshness of large yellow croaker, which has the highest expression of ISP2 mRNA in its muscle, under ice-temperature storage and frozen storage, acute cold stress durations were investigated first. According to the results of the above test, large yellow croakers were subjected to acute cold stress for 40 min, followed by ice-temperature storage or frozen storage. The K values, sensory attributes, and protein compositions of large yellow croaker under ice-temperature storage or frozen storage for different durations were investigated in this study. The results showed that acute cold stress treatment affects the ice-temperature storage and frozen storage of large yellow croaker. In the muscle of large yellow croaker under ice-temperature storage for 1, 2, 3, and 5 d, the K values of the acute cold stress groups were significantly lower than those of the control groups (not subjected to acute cold stress). In the muscle of large yellow croaker under frozen storage, the sensory evaluation scores of the acute cold stress groups were greater than those of the control group until a storage time of 60 d. With an extension of frozen storage, there were changes in the contents of myofibrillar protein, myogen, muscle matrix protein, and alkali-soluble protein. The myofibrillar protein, myogen, and muscle matrix protein contents of the acute cold stress groups were greater than those of the control groups after short-term frozen storage, while the alkali-soluble protein contents of the acute cold stress groups were lower than those of the control groups, except for durations of 1, 3, 15, 19, and 22 d. In addition, the K values of the acute cold stress groups were significantly lower than those of the control groups after frozen storage for 1, 2, 3, 5, 9, 15, 19, and 22 d. The results indicate that treatment with acute cold stress for 40 min affects the preservation of large yellow croaker. [ABSTRACT FROM AUTHOR]

Manouri, a protected designation of origin (PDO) cheese, is one of the most popular whey cheeses produced in Greece. The objective of the current study was to investigate if there are differences between artisanal and industrial Manouri cheeses regarding microbiological quality, volatile organic compounds (VOCs) profile and other quality parameters (colour, texture), sensory attributes and spectral characteristics detected by Fourier transform infrared spectroscopy (FT-IR) that may discriminate the samples. Differences were detected in the population of the dominant microbial groups, especially for lactic acid bacteria (LAB), Enterobacteriaceae and yeast counts. No discrimination was attained from the physicochemical analyses, except for the pH values. A total of 50 VOCs were identified, including ketones, lactones, free fatty acids, aldehydes, esters, alcohols and hydrocarbons. Sensory evaluation was carried out using a quantitative descriptive analysis (QDA) panel and a consumer panel. Consumers showed a preference for the artisanal Manouri, and the QDA panel revealed significant differences in 11 out of the 17 sensory attributes. Colour and texture analyses were also performed and showed specific differences in yellowness, as well as in fracturability and hardness. FT-IR spectral analysis demonstrated potential discrimination related to the phospholipid content and profile of artisanal and industrial Manouri. [ABSTRACT FROM AUTHOR]

Summary: The impact of meat replacement with black jelly mushrooms as a means to produce hybrid patties using meat from different species (chicken‐MCP, beef‐MBP, mutton‐MMP and buffalo‐MBOP) was investigated. For this purpose, 50% of the meat was replaced with black jelly mushrooms. A patty with 100% mushroom (CMP) was observed as a control. Proximate composition, water holding capacity (WHC), cooking yield, shrinkage, pH, gel strength, colour, texture, microstructure and sensory acceptance of the patties were analysed. MBP had the highest WHC (88.51%) and gel strength (24.89 N) compared to other patties (P < 0.05). MBP exhibited a less compact and dense structure compared to other patties. Simultaneously, it is characterised as the least in hardness but the highest in chewiness and cohesiveness. The sensory evaluation highlights MBP as the most preferred, particularly for texture. In conclusion, black jelly mushrooms are suitable to be mixed with beef to produce alternative patties. [ABSTRACT FROM AUTHOR]

The effects of co-fermentation with Torulaspora delbrueckii on the composition of volatile compounds and sensory characteristics of strawberry fruit wines were investigated by fermenting strawberry pulp with T. delbrueckii in pure fermentation, as well as in simultaneous and sequential inoculations with Saccharomyces cerevisiae. E-nose analysis results showed that these strawberry fruit wines with different fermentation patterns exhibited distinct aromatic characteristics. The sensory attributes intensities of 'fruit', 'strawberry', 'sweet' and 'floral' were significantly enhanced in sequential fermentation compared to pure S. cerevisiae fermentation. Altogether, 87 volatile compounds were detected with HS-SPME-GC/MS in strawberry products, with 32 of them identified as key contributors to the overall aroma due to their high odor activity values. The sequential fermentation increased the concentration of desirable aroma-active compounds, including isoamyl alcohol, phenylethanol, isoamyl acetate, and some ethyl esters in strawberry fruit wines. The partial least squares regression analysis revealed that the fruity, floral and sweet characteristics were primarily attributed to specific aroma-active compounds, including esters such as ethyl caproate, ethyl caprylate, ethyl cinnamate, isoamyl acetate, ethyl cinnamate, ethyl 3-phenylpropionate and ethyl butyrate, as well as terpenes such as limonene, α-terpineol and nerolidol. [ABSTRACT FROM AUTHOR]

The feasibility of enhancing oat cereal bars, widely recognized for their health benefits, was investigated by replacing up to 5% oats with whole seed, almond, or steam-cooked pinhão husk flour. Pinhão contributes with resistant starch, antioxidant compounds, and minerals. The control oat bar (30.5% of the mixture), without pinhão flours but containing brown sugar (25.5%), raisins (15.0%), glucose (15.0%), coconut oil (3.0%), gelatin (0.5%), and water (10.0%), provides 75.53 kcal, with 15.66% carbohydrates (on a dry basis), 2.88% insoluble fiber, 0.70% soluble fiber, 1.82% protein, 0.62% lipids, and 0.32% minerals. Bars replacing up to 5% of oats with almond, husk, or whole seed flour showed statistically similar compositions, except for lipids, few minerals, phenolic compounds, and antioxidant activity. Concerning daily recommendations, a 22 g bar offers low energy (3.78%, Brasil, 1998) and proportionally high mineral content, including potassium (34.64%), zinc (81.58%), magnesium (108.55%), iron (421.18%), copper (192.98%), calcium (395.13%), and manganese (1,027.00%). Additionally, they exhibit a significant content of total phenolic compounds (8.66 mg GAE/g) and antioxidant capacity (24.43 mg Trolox/g). These innovative bars were well-received in sensory evaluations and demonstrated good commercial potential. Notably, a bar that replaced 5% oats with husk flour could be a viable option for microenterprises due to simplified technology, contributing to waste valorization and encouraging the preservation of the Araucaria Forest. [ABSTRACT FROM AUTHOR]

Popularity of yellow‐fleshed sweet potato is rising due to its versatility, nutritional richness, and environmental advantages, particularly in countries across sub‐Saharan Africa and the Sahel region. Many countries in the region have made efforts to incorporate vitamin A varieties of sweet potato into their farming systems and diets. However, research on the acceptability of sweet potato dishes in these regions is limited. This study aims to fill this gap by providing empirical evidence on acceptability of sweet potato dishes and the comparative preferences of consumers for different value‐added sweet potato‐based meals using sensory analyses of 13 dishes and 55 panelists in Eritrea. We find a significant acceptance level, with a mean score of 4.21 out of 5. Certain products, such as low‐added sugar biscuits (mean score of 4.70 out of 5), low‐added sugar jams (4.56 out of 5), bread (4.59 out of 5), chips (4.56 out of 5), and stew (4.38 out of 5), have emerged as favorites, offering opportunities for agribusiness and household adoption. These findings suggest promising potential for integrating sweet potatoes into diets across these regions. However, the current lack of demand is might be due to inadequate investment in promotions, until a critical mass of adopters is reached. [ABSTRACT FROM AUTHOR]

By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the probiotic Bifidobacterium animalis subsp. lactis HN019. Two Petit Suisse formulations were made in three independent batches: a control formulation without the addition of the by-product (F0) and a formulation containing 10% of the by-product (F1). The proximate composition of the cheeses was characterized on the first day after manufacturing them. The addition of the by-product led to an increase in ash, lipids, and carbohydrates and a reduction in moisture and protein contents. The physicochemical characterization and the texture profile analysis showed no changes throughout the product's shelf life. The probiotic counts remained abundant (~eight log CFU/g) in both formulations with no changes seen throughout the shelf life period. Scanning electron microscopy images showed the added bacteria had typical structures. No differences were observed in the fatty acid profiles of the formulations, and both exhibited a total of 18 fatty acids, including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Additionally, the by-product conferred antioxidant activity to the F1 formulation. The addition of the by-product in fresh cheese may be an interesting approach in regards to the processing technology used, its microbiological safety, and its nutritional value. The use of A2A2 milk and a probiotic culture thus enhanced the Petit Suisse cheese, resulting in a healthier product. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis 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.)

The influence of thermal (95°C, 5 min), pulsed light (PL, 1.64 kJ/cm2 available fluence) and microwave (MW, 2 kW, and 16 min ≈ 90°C final temperature) treatment on various quality attributes and shelf‐life of bael (Aegle marmelos) beverage was investigated. The quality parameters under consideration included microbial growth, enzyme activity, bioactive components, sensory quality, and physicochemical properties. Effects of different packaging materials (ethyl vinyl alcohol (EVOH) and multilayered (ML) pouches) and storage temperatures (25°C and 4°C) were also explored. The rate of sample deterioration, loss of bioactive components, and sensory qualities increased with higher storage temperature. MW and thermal processing showed better storage stability based on the minimum microbial counts, enzyme activities, and minimal changes in soluble solids. Least sedimentation was seen in thermally treated samples. MW treatment was better in preventing alterations in pH and titratable acidity (at 25°C), reducing sugars, browning, and sensory acceptance. On 50th day at 4°C, higher total phenolic content (59%–64%), antioxidant capacity (69%–72%), and total carotenoid content (136%–139%) were obtained with the PL treatment. For both packaging materials, a shelf‐life of 40–50 days (as per aerobic mesophile count ≤ 4.0 log CFU/mL) and 30 days (as per overall sensory acceptability > 5) at 4°C was obtained for thermal and microwave. As per AM count, shelf‐life of PL irradiated beverages was 40 days, and according to sensory acceptability, it was 30 days. Overall, MW processed beverages stored in ML‐pouches and at 4°C exhibited better shelf life and storage quality. [ABSTRACT FROM AUTHOR]

The effects of bran types and solid-state fermentation conditions on the enzyme activity of bran-koji inoculated with Penicillium oxalicum M1816 were investigated, and the bran-koji with the highest enzyme activity was applied to Huangjiu production to evaluate its effects on the phenolic content, physicochemical indexes, and sense of Huangjiu. The results showed that when the diameter of bran was 20-mesh, the enzyme activity of bran-koji was corn bran>wheat bran>oat bran>rye bran. The highest enzyme activity in corn bran-koji was achieved under the following conditions: Glacial acetic acid was used to adjust the pH of the solid medium to 6.5, the initial moisture content of the bran-koji was 85% (V/W), the incubation temperature was 30 °C, and the incubation time was 120 h. Compared with factory Huangjiu, the total amount of phenolic acids in the Huangjiu produced by adding corn bran-koji was 116.48 mg/L, which increased to 1.1- folds in comparison with that of the Huangjiu produced by adding no-corn bran-koji (55.53 mg/L). The volatile phenolic compounds of 4-ethylphenol, 4-ethylguaiacol, 4-vinylguaiacol, guaiacol, and vanillin were increased significantly (P<0.05), the medicinal aroma of the Huangjiu was obviously enhanced, and the physicochemical indexes were all in accordance with the national standard of Huangjiu. The optimal fermentation condition of corn bran-koji with Penicillium spp. was confirmed, and corn bran-koji could improve the contents of phenolic acids in Huangjiu. The research provides a technical reference for the brewing of Huangjiu with medicinal aroma characteristics and rich in phenolic substances. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Nutrition & Food Security is the property of Shahid Sadoughi University of Medical Sciences, Nutrition & Food Security Research Center 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 objective of this study was to produce sunflower oil using pectinase, flavor protease, and alkaline protease. The optimal parameters for the enzymatic hydrolysis process were determined through sensory evaluation, resulting in a temperature of 120°C, a duration of 30 minutes, a polysaccharide to protein ratio of 2:1 for the enzymatic hydrolysate, and an enzymatic hydrolysate to oil ratio of 1:3. Under these specific conditions, the sunflower oil (K4) achieved the highest sensory score of 13.9, exhibiting a pronounced oily flavor alongside moderate baked and nutty flavors. Compared to the controls of first‐grade sunflower oil (K1), sunflower kernel oil (K2) and sunflower oil prepared by roasting (K3), the acid value (AV) in K4 exhibited a statistically significant decrease compared to K2 and K3, conversely, the peroxide value (PV) and BaP content in K4 demonstrated a statistically significant increase compared to K1 and K2. Additionally, the tocopherols in K4 exhibited a lower concentration compared to K1, while the sterols were effectively retained and showed no significant difference to these control groups. The fatty acid composition of the four different sunflower oil samples were analyzed, revealing that the contents of oleic acid (C18:1) and monounsaturated fatty acid (MUFA) in K4 were significantly higher than K2, and there was no significant difference compared to K1. This investigation of the present study could provide a certain theoretical basis for the production of sunflower oil by enzymes. [ABSTRACT FROM AUTHOR]

Understanding consumers' emotional responses to wine is essential for improving marketing strategies and product development. Emotions play a pivotal role in shaping consumer preferences. This study investigates the emotional reactions elicited by different types of Douro wines (white, red, and Port) through facial expression analysis using FaceReader software, version 9.0 (Noldus Information Technology, Wageningen, The Netherlands). A total of 80 participants tasted six wine samples, and their facial expressions were recorded and analyzed. FaceReader quantified the intensity of emotions such as happiness, sadness, anger, surprise, fear, and disgust. Arousal levels were also assessed. The results were analyzed through principal component analysis (PCA) to identify patterns and groupings based on emotional responses. White wines evoked more sadness due to their acidity, while red wines were associated with lower levels of sadness and greater comfort. Port wines elicited surprise, probably due to their sweet and fortified nature. Additionally, female participants showed consistently higher arousal levels than males across all wine types. The study highlights distinct emotional profiles for each type of wine and suggests that demographic factors, such as gender, influence emotional responses. These insights can inform targeted marketing and enhance the consumer experience through better alignment of wine characteristics with emotional engagement. [ABSTRACT FROM AUTHOR]

Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry. [ABSTRACT FROM AUTHOR]

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability. [ABSTRACT FROM AUTHOR]

This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%, w/w) were determined. The results showed that the succinylated thermal EY's concentration of volatiles and off-flavors was reduced. Oil exudation and lipid and protein oxidation decreased with the improved succinylation degree. Succinylation also reduced the LDL particle size and changed the secondary structure (decreased the β-sheets and increased the α-helices) of protein in LDL particles. Meanwhile, succinylation could effectively change the thermal oxidation–aggregation of LDL protein by introducing succinyl groups with negative charges, thus increasing the stability of LDL particles in succinylated EY during heating. These results further revealed the relationship between the oxidation–aggregation of LDL and the formation of off-flavors in heated EY. These results also help improve the flavor quality of heat-treated EY and expands the application scope of egg products. [ABSTRACT FROM AUTHOR]

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough's rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product. [ABSTRACT FROM AUTHOR]

Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. It is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above-mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking treatment for 1–2 min at 75 °C and homogenized for 5–6 min with the help of a hand mixture until completely homogenous sample was obtained. Samples were then transferred in to another container and allowed them to attain temperature between 20 and 25 °C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55 °C for 2–3 min and then placed in a muslin cloth and left overnight for whey drainage. Physicochemical, microbial analysis were performed while sensory evaluation was performed using different parameters and scales. Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant-based fat which made its production possible at industrial level. Cream cheese which was made from dairy fat (75%) and cocoa butter substitute fat (25%) had more springiness, smoothness, gumminess, more pleasant taste, color, flavor and aroma than other samples. This dairy product can be used in future in Pakistan. [ABSTRACT FROM AUTHOR]

Introduction: Steamed bread (SB) is a daily food in many countries in the world, but the relationship between HMW-GS and the quality of SB remain unclear. Methods: This study investigated the effects of 12 subunit combinations on the characteristics of SB, including volume, physical properties, and sensory evaluation, combined with the microstructure and dough rheological properties. Results: The locus effect results showed, volume and physical properties of SB were Glu-D1>Glu-B1>Glu-A1, while sensory scores Glu-B1>Glu-D1>Glu-A1. According to individual subunit effects, subunit 1 at Glu-A1 locus, 7+8 and 7+9 subunits at Glu-B1 locus, and 2+10 and 5+12 subunits at Glu-D1 locus were significantly superior to other subunits in physical indices like volume, chewiness, glueyness, and sensory scores, and were less affected by moisture. The effect of subunits combination is mainly affected by subunits, and the combination of superior subunits tends to make SB quality better. The subunit combinations (1, 7+8, 5+12), (N, 7+9, 2+10) and (1, 7+9, 5+12) had better physical properties indexes, sensory scores, dense, uniform and delicate micro-pore structure, and smaller thickness wall. Discussion: The results showed that protein content, wet gluten content and stability time were the main factors affecting the volume and physical properties of SB. The protein content, wet gluten content and stability time of flour in 7+8, 7+9, 2+10 and 5+12 subunits were higher. Therefore, the quality of SB containing these subunits was found better. [ABSTRACT FROM AUTHOR]

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

Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers' health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects' EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods. [ABSTRACT FROM AUTHOR]

This study investigates the impact of lactic acid bacteria (LAB) on the metabolic and sensorial profile of mulberry juice, exploiting both monoculture and co-culture fermentation methods. The fermentation process was assessed using advanced analytical methods, including HPLC, HS-SPME-GC/MS, E-nose, and sensory evaluations. The results demonstrate that LAB fermentation significantly enhanced the phenolic content and volatile compound profile of mulberry juice. Specifically, co-culture fermentation resulted in a significant increase in anthocyanins with the highest anthocyanin levels observed in the LP-LPC treatment (445.87, p < 0.05). Additionally, flavonoid content increased by 18.7% (p < 0.05) in co-cultured samples, and phenolic acids were significantly raised in the LPC-LH group (1545.24, p < 0.05). The analysis identified 132 distinct volatile compounds in the fermented samples, with the LP-LPC group showing the highest concentration of esters and aldehydes, contributing to a more pronounced fruity and floral aroma. The sensory evaluation revealed that co-culture fermentation improved the flavor profile, with significant enhancements in fruity and floral notes (p < 0.05). The study underscores the potential of LAB, particularly in co-culture systems, to optimize the nutritional and sensory qualities of mulberry juice, paving the way for its application in functional food development. [ABSTRACT FROM AUTHOR]

Osmotic drying is commonly utilized to create innovative products, as it can improve the sensory and nutritional qualities of the final products. The present study aims to investigate the effect of different osmotic solutions, including soaking in 1% citric acid, 10% NaCl, and a combination of 1% citric acid and 10% NaCl, as well as different doses of gamma irradiation (1 and 3 kGy), on the quality properties of dehydrated vegetable slices. The chemical composition, mineral content, Color measurement, texture profile, vitamin C levels, and sensory attributes were evaluated for dried vegetable slices. The findings showed that treating vegetable slices with a combination of 1% citric acid and 10% NaCl increased ash (3.43–4.34%), hardness, and total phenolic content (38.37–117.04 mg GAE/100 g). It was the most preferred by the panelists in sensory evaluation scores in comparison to the other treatments. Moreover, there were no significant differences in terms of chemical composition, mineral content, and texture profile analysis between irradiation doses of 1 and 3 kGy. Furthermore, samples irradiated at 1 kGy had significantly higher scores in sensory evaluation compared to both irradiated and unirradiated samples. The current study recommends treating vegetable slices with a combination of 1% citric acid and 10% NaCl before drying to enhance most of the quality attributes of the dried vegetable slices. [ABSTRACT FROM AUTHOR]

ABSTRACT This study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound‐assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90‐day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC‐DAD and quality indicators like acidity value (AV), p‐anisidine value (p‐AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p‐AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir‐flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers. [ABSTRACT FROM AUTHOR]

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.)

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.)