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Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤.05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]

The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.

The global transition towards sustainable living has led to a growing demand for innovative food products that enhance environmental sustainability. Traditional meat production is known for its high energy consumption and significant carbon emissions, necessitating alternative approaches. Plant-based meat (PBM) offers a promising solution to reduce the ecological footprint of animal agriculture. This paper examines various challenges in PBM development, including nutritional equivalence, industrial scalability, organoleptic properties, and digestibility. Addressing these challenges requires interdisciplinary collaboration to ensure consumer acceptance, regulatory compliance, and environmental stewardship. Advanced technologies like nanotechnology, fermentation, and enzymatic hydrolysis, along with automation and repurposing cattle farms, offer solutions to enhance PBM's quality and production efficiency. By integrating these innovations, PBM has the potential to revolutionize the food industry, offering sustainable and nutritious alternatives that meet global dietary needs while significantly reducing environmental impact. [ABSTRACT FROM AUTHOR]

Currently, the quality of school meals plays important role for the parents of schoolchildren. Expanding the range of food with hypoallergenic products is an urgent problem. In our research sorbet was used as a research object. Fruit and vegetable crops were used as the basis for the sorbet prototype. Zucchini, green apple and white currant were selected as the main ingredients of sorbets, taking into account the recommendations of a non-specific hypoallergenic diet. The goal of the research was to develop a recipe and conduct an organoleptic evaluation of a dessert based on zucchini, apples and currants. The task was to conduct an organoleptic evaluation of the prototype sorbet. The study of organoleptic indicators was carried out in accordance with GOST 31986-2012 «Catering services. Method of organoleptic assessment of the quality of public catering products». Test batches of the dessert were carried out at the Volgograd State Agrarian University at the Department of Processing and Food Production Technologies. In terms of organoleptic indicators, the new product met all technical requirements. The appearance of sorbet, a single-layer dessert in the form of a ball without glaze, decorated with mint greens. The consistency was dense. The taste was clean, characteristic of apple and currant, without any foreign tastes or odors. The color was light green, uniform throughout the mass. The product sample met the requirements of GOST R 55624-2013 «Whipped frozen fruit, vegetable and fruit-vegetable desserts. Technical conditions». A tasting evaluation of the sorbet was carried out. Employing the arithmetic mean value, the overall rating of the prototype was the highest. The use of zucchini, green apple and white currant in combination in the production of sorbet has not reduced the quality criteria of this dessert.

Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef quality based on histological analysis and sensory assessment. The review of best practices in this sphere included publications registered in Scopus, Web of Science, and eLIBRARY.RU. Beef from sacral part underwent Sous vide processing at two modes, i.e., 57 and 64°C for 24 h and 80°C for 12 h. The samples obtained were subjected to histological analysis and sensory assessment. The histology showed that the cooking process at 100°C and the Sous vide modes at 57, 64, and 80°C increased the intercellular space and dissolved the connective tissue. Higher temperature modes led to more pronounced shrinking and deformation of muscle fibers. Under the Sous vide conditions, fibrous structures demonstrated the most severe destruction after 12 h at 80°C. As the destruction of muscle fibers increased, more nuclei entered intercellular space. Moreover, perimysium and sarcolemma demonstrated signs of granulation between muscle fiber bundles. The Sous vide samples received the best score for juiciness and tenderness. The research revealed a certain contradiction between the growing degree of fibrous destruction caused by thermal treatment and the improving consistency index for juiciness and tenderness. The authors consider it necessary to investigate the matter further and invite specialists to submit their ideas.

Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Searching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products.

We analyse the knowledge and utilization of medicinal and aromatic plants (MAPs) among Maghrebi women residing in Marseille, France, as means to maintain their cultural identity and describe their sourcing strategies in a pan-Mediterranean context. Our qualitative and quantitative analyses of interviews with 24 participants indicate that knowledge of MAPs is primarily transmitted through female lineages. Participants cited 131 species; the most frequently mentioned and utilized MAPs are those with multiple uses. Mint and olive oil have significant cultural symbolism in terms of familial traditions and identity and likely constitute cultural keystone species. Religious and spiritual beliefs are reflected in the therapeutic practices (e.g., averting the evil eye). Maghrebi women acquire plants from shops in Marseille and their country of origin. Foraging locally and community gardens are also a source of MAPs. Quality and authenticity of plants are validated through cultural quality markers (e.g., 'local,' beldi in Arabic) and motivate choice of trusted plant sources. Plants brought directly from North Africa are favoured. Despite the availability of local substitutes, there is minimal replacement of original MAPs due to efficient supply networks and similarities in flora. [ABSTRACT FROM AUTHOR]

Tempeh is one of the popular fermented soybeas products in Indonesia and in involves yeast in its manufacture. In addition to its delicious taste and relatively affordable price, tempeh has many nutritional values including vitamin B6 (pyridoxine), vitamin K, protein and high essential amino acids. The good tempeh quality can be affected by materials preference and accuracy throughout making process. Besides soybeans, the tempeh quality is affected by type of yeast and packaging materials. Currently, tempeh making process commonly use instant yeast and plastic as wrapping material than either usar or other wrapping material in the market. The research objective was to elaborate the yeast types impact and wrapping materials on the quality and shelf life of soybean tempeh. The organoleptic assessment was carried out by the hedonic test analyzed by the Kruskal Wallis test and proceeded by the Mann Whitney test if there was a significant difference. Meanwhile, the observation of shelf life was carried out by means of a sensory test until the tempeh rotted. The results showed the type of yeast and packaging materials influencing on the quality of tempeh. Tempeh treatment P5 (using usar and banana leaves) had the highest score in color criteria (3.76±0.0737), smell (2.73±0.1447ceg), texture (2.93±0.1047ceg), taste (3.74±0.1407fj), shelf life (4 days) and faster mold growth than other treatment. According to the results, the panelists preferred tempeh fermented using usar and wrapped in banana leaves, because it was more natural and had the longest durability. [ABSTRACT FROM AUTHOR]

The effect of four enzyme preparations (EP), Bacillolysin, Agroprot, Protozyme, and Protozyme C (Russia), on the protein and peptide profiles of the protein isolate isolated from peas of the Focor variety, as well as on its smell and taste, was investigated in this work. It was shown that enzyme treatment can improve the odor characteristics of the isolate. Thus, it was possible to reduce significantly the severity of the bean and herbal smell. At the same time, enzyme treatment also improved the taste of the isolate: it was possible to reduce significantly the severity of disturbing flavors such as leguminous, astringent, bitter, and herbal. The results obtained allowed us to select EP (fungal acid aspartic protease) to improve the organoleptic parameters of pea protein isolates intended for the production of meat and dairy product analogs. [ABSTRACT FROM AUTHOR]

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Background: Moringa leaves are rich in macro and micronutrients; it is expected to produce weaning food that meets nutritional needs. This study aimed to produce an instant porridge formula that meets the terms and conditions of weaning food, including physical characteristics and nutrient contents. Methods: This study employed a completely randomized design experiment with three replications to evaluate the impact of moringa leaf flour (0, 5, 7.5, and 10 g/recipe) on infant weaning food prepared from soybeans and wheat. Soybean and moringa leaf flours were prepared following established protocols. Instant porridge production involved mixing, baking, drying, and grinding, followed by density and water absorption analysis using standard methods. Nutritional content was analyzed by a certified laboratory. Descriptive statistics and data visualization will be used to present the findings. Results: Formula F1 (5 g) has a preference category above 88% of panelists who accepted it based on aspects of color, texture, aroma, and taste. The average density of instant porridge is 0.53 g/ml, and the water absorption capacity is 1.74 ml/g. The nutritional content per 100 g of energy is 471 Kcal, protein 19.7 g, total fat 19.7 g, linolenic fatty acid 464 mg, total carbohydrates 54.7 g, sucrose 21.24 g, water content 3.5 g, iron 44.6 g, and calcium 117.2 mg. Conclusion: The instant porridge produced meets the essential physical characteristics required for infant weaning foods. Additionally, its nutritional profile, except for total fat, satisfies the energy and nutrient needs for infants aged 6-11 months. [ABSTRACT FROM AUTHOR]

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety. [ABSTRACT FROM AUTHOR]

An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity. [ABSTRACT FROM AUTHOR]

Purpose: Snacking is quite a common preference in this busy world. Increasing the availability of healthier snack alternatives might help consumers view snacks as foods that support health. Design/Methodology/Approach: The current experimental study aimed to determine the nutritional, functional and sensory properties of home-baked cupcakes encouraged with six variants with indigenous flaxseed flour (FF) and flaxseed oil (FO) in 10, 15 and 30% of batter substitution. A one-way ANOVA, least significant difference and Pearson's correlation were applied using IBM SPSS version 21.0. Findings: Proximate analysis indicated an increase in ash, fiber and protein contents as compared to the standard formulation. The highest ash (1.91±0.26%), fiber (1.09±0.01%) and protein contents (3.08±0.30%) were observed in the sample FF30 (30% flaxseed flour). The cupcakes with 30% flaxseed oil had a significantly greater fat content (35.91±0.55%) and hence a total calorie value of 221.00±3.17%. Antioxidant activity and phenol content of fortified cupcakes ranged from 32.88-76.02% and 22-80 mgGAE/100 gms respectively. The sensory evaluation proved FF15 and FO30 to be the most acceptable recipes. Conclusion: Minor recipe alterations to snacks may yield large and long-term health benefits especially promoting immunity and reducing the risk of inflammatory chronic illnesses. Flaxseed oil might be used in snacks substituting for other vegetable oils to enhance the essential fatty acid content without compromising its acceptability. New formulations could therefore be tested to develop foods fortified with higher proportions of functional and nutritious ingredients especially given the ever-increasing prevalence of chronic illnesses. [ABSTRACT FROM AUTHOR]

This study investigated the chemical and sensory distinctions in tomato fruits from three Physalis species (P. ixocarpa, P. angulata, and P. philadelphica) found in Michoacán, Mexico, using metabolomic fingerprinting through GC-MS analysis. The objective was to identify organoleptic differences that could influence consumer preferences, highlighting the significance of these species' unique traits. These species represented a valuable genetic reservoir for potential hybridization or selection aimed at enhancing commercial varieties by focusing on organoleptic properties rather than traditional selection criteria like fruit size or yield. This research emphasizes the importance of preserving Mexican biodiversity and providing insights into domestication processes that prioritize flavor and sensory qualities. By analyzing metabolite profiles and their correlation with taste preferences, this study contributes to understanding how these differences could be leveraged in breeding programs to develop new tomato varieties with preferred flavors. It was suggested that variations in taste among the species are mainly due to differences in metabolite expression. This knowledge underscores the importance of organoleptic properties in the selection and domestication of edible fruits, offering a pathway toward the conservation and enhancement of tomato varieties through the exploitation of genetic diversity for organoleptic improvement. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at percentages of 0% (T0), 0.5% (T1), 1.5% (T2) and 2.5% (T3) and analysed after 24 and 72 h of chilled storage. The fat content, oxidation parameters (thiobarbituric acid reactive substances, TBARS), antioxidant capacity, total volatile basic nitrogen (TVB-N), free fatty acids (FFA), sensory properties, colour indicators (lightness L*, redness a*, yellowness b*), water activity, pH value, aerobic plate count (APC), psychrotrophic microorganism count (PMC), and coliform bacteria count were determined. The TBARS values of T1, T2, and T3 decreased significantly (p < 0.05) after 24 h of chilled storage. The antioxidant capacity increased in a dose-dependent and time-dependent manner. As regards organoleptic properties, sumac was able to reduce the natural fishy odour, increase the sour odour and flavour, and mask the fish odour and flavour significantly. A significant effect of sumac on the redness (a*) values of muscles was observed, which increased with elevation of the sumac ratio. A decrease in fillet pH and lower APC and PMC were observed. No effect was found on water activity or the growth of coliform bacteria. The study found that sumac plays a role in the oxidation status, pH value and organoleptic properties of fish fillets, which could be beneficial for the fish and fishery products industry. [ABSTRACT FROM AUTHOR]

Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Searching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products. [ABSTRACT FROM AUTHOR]

Summary: This study investigates the potential of marination in extending the shelf life of vacuum‐packed croaker fish (Otolithes cuvieri, Trewavas, 1974) steaks by evaluating their organoleptic, biochemical and microbiological characteristics under chilled storage conditions (4 ± 1 °C) for 21 days. The marination process involves the use of natural preservatives such as salt, vinegar and spices, aiming to enhance flavour and texture. Results demonstrated that marination effectively reduces the rate of increase in total plate count (TPC), trimethylamine nitrogen (TMA‐N), total volatile basic nitrogen (TVB‐N), pH, peroxide value (PV) and free fatty acids (FFA) during storage, thereby extending the shelf life of the tested samples. Control (C) and marinated (M) samples of vacuum‐packed fish steaks remained organoleptically acceptable until the 9th and 15th days of chilled storage respectively. Due to the addition of marinating ingredients, significant changes were observed in taste, texture and proximate content. The maximum extension in shelf life for marinated samples is attributed to the combined antimicrobial and antioxidative effects of the different ingredients used in the marination process. These findings suggest that marination holds promise as a method for preserving fish products and satisfying consumer preferences for flavourful, ready‐to‐cook and economically viable seafood options. [ABSTRACT FROM AUTHOR]

Smoking is a preservation method which improves the nutritional value and organoleptic properties of fish. However, consumers are becoming more aware of possible hazards and detrimental health impacts arising from food they consume and are more demanding in respect of freshness, freedom from pollutant and other intrinsic qualities of smoked fish. The nutritive and organoleptic qualities of African Catfish smoked using charcoal and briquette as energy source were assessed. Sensory evaluation was conducted on tenderness, taste, juiceness, texture, colour and overall acceptability of the smoked fish samples based on 9-point Hedonic scale. Proximate and nutritive value of the smoked fish was also determined using standard methods. Data collected were analyzed using descriptive statistics. The mean value of crude protein, ash, ether extract, crude fibre and moisture content were 74.02±10.70, 4.53±1.20, 8.08±0.63, 8.08±0.63, 0.08±0.05 and 6.92±0.97 respectively for charcoal smoked fish samples and 76.86±2.95, 4.73±0.15, 8.08±0.33, 0.07±0.03 and 6.31±0.80 for briquette. The mean overall acceptability was also higher in charcoal (7.85±0.89) than briquette (7.72±0.52). T-test however showed that there was no significant difference (p>0.05) in the overall acceptability between charcoal and briquette. In conclusion, briquette produce good quality smoked fish just like charcoal. [ABSTRACT FROM AUTHOR]

In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value and also met the limits set by legislation in the content of process contaminants 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters. Measurements of oxidative stability showed a difference in utility value. The average induction period of the oils from the traditional varieties was 2.6 h, predisposing them to cold cooking or short-term frying, while the 11.8 h of the four high oleic sunflower oils (HOSO) indicates the possibility of long-term heat stress. The nutritional benefit is the average vitamin E content of 663 mg/kg oil. The overall sensory quality of the samples was evaluated by a 12-member panel of trained assessors. On the seven-point category scale, the oils were of good to exceptional quality. The cold-pressed oils (CPOs) differed in having, on average, lower trans-unsaturated fatty acid content, process contaminants at unmeasurable levels, and, on average, higher vitamin E concentrations. The specific organoleptic properties of the CPOs were characterized by a pleasant nutty and sunflower seed flavor. [ABSTRACT FROM AUTHOR]

The study intended to develop an F1 generation with natural tolerance to the brinjal shoot and fruit borer as a traditional method to combat this pest. Thirty-one Solanum accessions from eight distinct species—melongena, incanum, aethiopicum, insanum, indicum, exarmatum, viarum, and virginianum—were field-tested for their resistance to the brinjal shoot and fruit borer, Leucinodes orbonalis. Following observations from the screening experiment, IC618044, IC618035, IC624241, Arka Kusumkar, and Vengeri, categorized as resistant or moderately resistant, and were chosen as testers for hybridization with highly susceptible lines like Haritha, Ponni, and Arka Neelkanth. Hybrids and parents were field-tested alongside the "Neelima" as a benchmark to measure the infestation by the borer. The study aimed to understand the biophysical and biochemical aspects contributing to resistance. Additionally, sensory evaluation was conducted to identify the superior hybrid concerning edible characteristics. The investigation identified four hybrids that excelled in yield, quality, and the basis of resistance. Among these, the Ponni × Vengeri hybrid emerged as the most superior. These four superior hybrids show promise for further advancement pending stability trials. Mapping populations could be developed from the segregating generations to create markers that identify resistance to the brinjal fruit and shoot borer. [ABSTRACT FROM AUTHOR]

The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.

The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local plants (Xylopia aethiopica fruits, Moringa oleifera leaves and Allium cepa leaves were collected in Maroua town. The fish (Alestes baremoze) was collected in Maga Lake. The eviscerated fish was treated as follows: fish + distilled water (negative control), fish + butylated hydroxytoluene (BHT) at 0.2 g/L (positive control), fish + hydro-ethanolic extracts of each plant at concentrations of 3, 6, 9 and 12 g/L; fish + aqueous extracts of each plant at concentrations of 10, 20, 30 and 40 g/L. After 15 min in the treatment medium, the fish was subjected to smoking or sun drying. Acid, iodine, peroxide, p-anisidine, TOTOX and TBA values of extract oils were determined. Sensory evaluation of smoked and sun-dried fish was determined. The nutritive value of the most preferred smoked and sun-dried treated fish was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that compared to the control, the plant extracts significantly (P < 0.05) protect fish lipid against oxidative and are reflected by: limiting the increase of the acid, peroxide, p-anisidine, TOTOX, TBA values maintaining the high level of the iodine value. Treatment with these extracts significantly increase (P ˂ 0.05), the colour, taste and overall acceptability of treated fish. These plant extracts could also significantly increase (P ˂ 0.05) the proximate and mineral compositions of treated fish.

Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based extruded gluten-free pasta. Sorghum flour, pearl millet flour, high-iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through the extrusion process. Three sorghum-based pastas, namely sorghum high bean pasta (SHBP), sorghum bean pasta (SBP) and sorghum high potato pasta (SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box-Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and sensory parameters. The protein content in the four flours ranged from 10.52% to 22.00%. NUA 45 bean flour had significantly (p0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pastas. A significant (p

Ultrafiltration is a well-known operation, widely used in food processing, especially to concentrate selectively liquid compounds. However, so far, it has been mainly used to change concentration and/or clarify liquids with low viscosity. Ultrafiltration has seldomly been applied to viscous fluids. In this study, it was used to increase the consistency of fruit pulps, without changing their taste and organoleptic properties. This paper reports the findings achieved in experimental runs carried out on a pilot plant, equipped with four ultrafiltration tubular membranes (total surface area = 0.8 m2). Raw fruit pulps, namely, apple, apricot, and pear, were used to study the influence of the operative parameters on the permeate flux and organoleptic properties of the final products (retentate and permeate). The flow rate was in the range of 3.0–5.1 m3/h, at 50 °C. The influence of temperature on the permeate flux was checked, with one run with apple pulp at 20 °C. As expected, the findings show that high flow rate and temperature improve the permeate flux. Membranes show different performance in permeate flux for the tested pulps. This is probably due to their different chemical and physical composition, which could be responsible for different fouling of the membrane and, as a consequence, a different resistance to the permeate flow. The final products have the same taste as the raw ones, and each of them can be used as it is or as an ingredient. These results have a technological relevance, and, besides, the study shows a methodology for future applications of ultrafiltration. [ABSTRACT FROM AUTHOR]

Kinetics of osmotic dehydration (OD) and insights into the effect of salt concentration (5%, 10%, 15%, 20%), drying temperature (50 ∘ C, 60 ∘ C, 70 ∘ C), and sample thickness (4 mm, 6 mm, 8 mm) on the drying kinetics of sweet gourd of two varieties (SGV-1 and SGV-2) were investigated based on the Fick's second law of diffusion model. Quality attributes (chemical and organoleptic) of biscuit formulated with osmotic dehydrated sweet gourd powder were assessed. Results showed that, significant changes occurred during the first 2 h of process where mass transfer kinetics were increased with increasing salt concentration. With increasing time, drying rate was proportional to the temperature, inversely proportional to the sample thickness as well as salt concentration. Moreover, sweet gourd variety has shown impact on formulated products quality and consumer acceptability which could serve as a ground to diversify the use of sweet gourd towards industrial application. [ABSTRACT FROM AUTHOR]

Cancer is one of the second leading causes of death worldwide. It is estimated that by 2030, cancer incidence could reach 26 million people, and 17 million of them will die because of cancer. Free radicals in the body can cause cancer, so it is very important to consume foods rich in antioxidants, such as black glutinous rice tape and purple sweet potato, because the human body cannot naturally make antioxidants. The study aimed to determine the effect of black sticky rice and purple sweet potato formulations on organoleptic properties (color, aroma, taste, texture, and overall) and the anthocyanin content in sweet purple mochi. The method used a hedonic test to determine the level of liking and UV-VIS spectrophotometry combined with differential pH to determine anthocyanin levels. Thirty participants were students from Nutrition Department, Politeknik Kesehatan Kemenkes Bandung. The results showed significant aroma, taste, and overall p<0.05 differences. F3 was the most preferred formulation, containing 11.2 mg of anthocyanins per 70 gram. There were significant effects and differences in the formulation of black sticky rice tape and purple sweet potato on organoleptic properties (aroma, taste, and overall). The anthocyanin content in the product can fulfill the adequacy of anthocyanins in a day, so this product can be used as a snack to prevent cancer. [ABSTRACT FROM AUTHOR]

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The green banana is a major crop in the tropics and subtropics. Raw bananas are packed with many nutrients and phytochemicals, which play a significant role in promoting health. Preserving green banana pulp is challenging because of its high moisture level. Drying is a crucial component in conserving and exploiting residual pulp materials. This study is innovative in investigating various drying techniques for banana pulp and subsequently conducting a comparative analysis of different drying techniques concerning their outcomes. The physiochemical characteristics such as moisture diffusivity, texture, color, and phytochemicals are also thoroughly examined. The study determined that the Midlli model is the best drying model based on a low RMSE value and AIC value. Porosity (55.3 %) is very high in the Microwave at 450 watts. Bulk density and particle density values in the Microwave at 450 watts were 0.21 gm/cm3 and 0.47 gm/cm3. Hot air-dried products have the highest whiteness (L*: 86.01) than the other dried samples. The redness (a*: 3.53) and yellowness (b*: 17.62) of the Microwave drying at 900 watts is more than other dried samples. Hardness (4.13 N), chewiness (26.61 kgmm), and resilience (0.0043 J/m3) were low in the product dried at 450 watts in Microwave drying. It was found that microwave-dried samples are closely related to each other compared to others. On an overall basis, it was found from the study that Microwave drying is considered the most effective drying technique, resulting in the highest concentration of readily accessible antioxidants content (742.30 µg/g), and other parameters. [ABSTRACT FROM AUTHOR]

Drying is a crucial and energy-consuming process in black tea manufacturing that is aimed at reducing moisture content and terminating enzymatic reactions in tea leaves. In Sri Lanka, an endless chain pressure (ECP) dryer is commonly used for drying, but it consumes a significant amount of energy, necessitating the optimization of drying conditions. The current drying temperature at the Houpe tea factory in Ratnapura, Sri Lanka is 121 °C (250 °F), and it has not been optimized for a considerable period. As a result, energy consumption and wastage are high, leading to an inferior quality of black tea. To optimize factory conditions, tea leaves were dried under different temperatures: 115 (T1), 118 (T2), 121 (T3), 124 (T4), and 127 (T5) °C. Energy consumption, energy wastage, and specific energy consumption (SEC) for tea drying were calculated. Additionally, chemical and sensory analyses of samples of made tea were performed. SEC and energy wastage were significantly (p < 0.05) lower for treatments T1 and T2 than for other treatments. The theaflavin and thearubigin contents were significantly (p < 0.05) higher while total phenolic content was moderate for treatment T2. The sensory parameters of T2 outperformed other treatments. Based on these results, the optimum drying temperature for the ECP dryer was determined to be 118 °C and this temperature has been recommended for this factory. [ABSTRACT FROM AUTHOR]

Drying is a crucial and energy-consuming process in black tea manufacturing that is aimed at reducing moisture content and terminating enzymatic reactions in tea leaves. In Sri Lanka, an endless chain pressure (ECP) dryer is commonly used for drying, but it consumes a significant amount of energy, necessitating the optimization of drying conditions. The current drying temperature at the Houpe tea factory in Ratnapura, Sri Lanka is 121 °C (250 °F), and it has not been optimized for a considerable period. As a result, energy consumption and wastage are high, leading to an inferior quality of black tea. To optimize factory conditions, tea leaves were dried under different temperatures: 115 (T1), 118 (T2), 121 (T3), 124 (T4), and 127 (T5) °C. Energy consumption, energy wastage, and specific energy consumption (SEC) for tea drying were calculated. Additionally, chemical and sensory analyses of samples of made tea were performed. SEC and energy wastage were significantly (p < 0.05) lower for treatments T1 and T2 than for other treatments. The theaflavin and thearubigin contents were significantly (p < 0.05) higher while total phenolic content was moderate for treatment T2. The sensory parameters of T2 outperformed other treatments. Based on these results, the optimum drying temperature for the ECP dryer was determined to be 118 °C and this temperature has been recommended for this factory.

Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

This study investigated the chemical and sensory distinctions in tomato fruits from three Physalis species (P. ixocarpa, P. angulata, and P. philadelphica) found in Michoacán, Mexico, using metabolomic fingerprinting through GC-MS analysis. The objective was to identify organoleptic differences that could influence consumer preferences, highlighting the significance of these species’ unique traits. These species represented a valuable genetic reservoir for potential hybridization or selection aimed at enhancing commercial varieties by focusing on organoleptic properties rather than traditional selection criteria like fruit size or yield. This research emphasizes the importance of preserving Mexican biodiversity and providing insights into domestication processes that prioritize flavor and sensory qualities. By analyzing metabolite profiles and their correlation with taste preferences, this study contributes to understanding how these differences could be leveraged in breeding programs to develop new tomato varieties with preferred flavors. It was suggested that variations in taste among the species are mainly due to differences in metabolite expression. This knowledge underscores the importance of organoleptic properties in the selection and domestication of edible fruits, offering a pathway toward the conservation and enhancement of tomato varieties through the exploitation of genetic diversity for organoleptic improvement.

Cancer is one of the second leading causes of death worldwide. It is estimated that by 2030, cancer incidence could reach 26 million people, and 17 million of them will die because of cancer. Free radicals in the body can cause cancer, so it is very important to consume foods rich in antioxidants, such as black glutinous rice tape and purple sweet potato, because the human body cannot naturally make antioxidants. The study aimed to determine the effect of black sticky rice and purple sweet potato formulations on organoleptic properties (color, aroma, taste, texture, and overall) and the anthocyanin content in sweet purple mochi. The method used a hedonic test to determine the level of liking and UV-VIS spectrophotometry combined with differential pH to determine anthocyanin levels. Thirty participants were students from Nutrition Department, Politeknik Kesehatan Kemenkes Bandung. The results showed significant aroma, taste, and overall p

The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study's aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean–oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product's sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample. [ABSTRACT FROM AUTHOR]

Juglans neotropica Diels (Walnut) is a highly desired species for the various products obtained from it. Its wood is considered fine and has different uses, which is why it is important to correctly identify the species; However, there are various descriptions that make its optimal identification difficult, so it was proposed, in addition to describing the anatomical (macroscopy) and organoleptic characteristics of the wood, but also, by comparison, determining the general characteristics of the species. The study was carried out in the province of Imbabura, northern Ecuador, the trees were selected based on the NTE INEN 1158 standard: the anatomical characteristics based on the IAWA list and the COPANT standard No. 30:1-019; while for the organoleptic characteristics the NTE INEN 1163 standard was used; It is worth mentioning that the Virtual Color Atlas digital resource was used for color; Furthermore, by comparison, the macroanatomical characteristics and general organoleptic properties of the wood were obtained. It was evident that the analyzed characteristics of Juglans neotropica Diels wood present differences in terms of descriptions, however general descriptors were determined to facilitate the identification of the wood. [ABSTRACT FROM AUTHOR]

We evaluated the growth performance and meat quality parameters of broiler chickens fed keratinase-treated and untreated feather meal-based diets using Ross 308 chicks. Seven treatments were used: birds in treatment 1 were not given any feather meal-based diets. Treatment 2–4 birds were fed 8%, 16% and 24% untreated feather meal-based diets, while treatment 5–7 birds were fed 8%, 16% and 24% keratinase-treated feather meal-based diets. Performance parameters and cost-benefit analysis were carried out. The use of keratinase improved the ash and nitrogen-free extract contents of the feather meal. One-way analysis of variance revealed differences (P < 0.05) in the growth performance parameters, carcass characteristics and meat minerals with the exception of Phosphorus. Organoleptic parameters were not influenced (P > 0.05) by the treatments except appearance and flavour. Our study revealed that, feather meal-based diets could be used as a protein source in broiler chickens nutrition up to 24%. [ABSTRACT FROM AUTHOR]

This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in ∆E values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.

Boba is a filling or topping for drinks (tea, coffee, milk, fruit juice) sweet (sugar, brown sugar, honey) in the form of balls (bubble) or pearls (pearl) with a chewy and bouncy texture (QQ) and color black. Boba is made from tapioca flour mixed with sugar and then formed into small spheres and then boiled and then mixed with drinks. Boba drinks contain lots of sugar, carbohydrates and are high in calories which can cause obesity and diabetes in generation Z who really like the current boba drink. The lack of nutritional value in boba can have a negative impact on the health of the younger generation, especially generation Z, who is currently between 10-25 years old, are still in their productive age and have high mobility. They need food and drink intake that not only tastes good, is practical in how to consume it, looks attractive, but also contains nutrients that can maintain health and boost immunity. Therefore, it is necessary to add boba material that contains high nutritional value which can increase the protein content of boba, namely fish meat. Fish meat that can be used as a mixture for making boba is tilapia meat. Tilapia meat is white, not fishy, tastes delicious, has a soft texture, is easily separated from the skin and bones, has a high yield, low fat, is relatively inexpensive and is readily available all the time. Tilapia meat added in the form of coarse flour to make it easier to blend with other ingredients when making boba dough. In addition to adding tilapia meat, boba drink also needs to be added to seaweed as a source of fiber and its high antioxidant content is very good for counteracting free radicals. Seaweed which is added in the form of coarse gruel is intended to give a textural sensation to the resulting boba. There is not much research on boba, especially those that focus on the formulation and nutritional treatment of the resulting boba. It is important to formulate the addition of tilapia meat meal and seaweed pulp to produce the organoleptically preferred boba quality so that boba can be accepted by consumers and has better advantages than boba on the market in terms of its nutritional content, especially protein, fiber and high antioxidant content, can increase immunity, especially for gene Z. The aim of the study was to find out the best comparison formulation between tapioca flour, tilapia meat meal and seaweed pulp in the processing of tilapia seaweed boba in terms of proximate content, total sugar, elasticity, organoleptic, and TPC. The results showed that the resulting tilapia fish meal and seaweed slurry had good characteristics as raw materials for boba processing. Based on the test results on tilapia boba products with various comparisons of tapioca flour, tilapia fish meal and seaweed pulp, it was found that the best treatment was C1, the ratio of tapioca flour: tilapia fish flour: seaweed pulp = 37.5:12.5:50.

The aim of this study was to evaluate the impact of sumac on the oxidation status, sensory properties, and physicochemical and microbiological parameters of common carp (Cyprinus carpio) fish during chilled storage. Fillets of carp were treated with ground sumac at percentages of 0% (T0), 0.5% (T1), 1.5% (T2) and 2.5% (T3) and analysed after 24 and 72 h of chilled storage. The fat content, oxidation parameters (thiobarbituric acid reactive substances, TBARS), antioxidant capacity, total volatile basic nitrogen (TVB-N), free fatty acids (FFA), sensory properties, colour indicators (lightness L*, redness a*, yellowness b*), water activity, pH value, aerobic plate count (APC), psychrotrophic microorganism count (PMC), and coliform bacteria count were determined. The TBARS values of T1, T2, and T3 decreased significantly (p < 0.05) after 24 h of chilled storage. The antioxidant capacity increased in a dose-dependent and time-dependent manner. As regards organoleptic properties, sumac was able to reduce the natural fishy odour, increase the sour odour and flavour, and mask the fish odour and flavour significantly. A significant effect of sumac on the redness (a*) values of muscles was observed, which increased with elevation of the sumac ratio. A decrease in fillet pH and lower APC and PMC were observed. No effect was found on water activity or the growth of coliform bacteria. The study found that sumac plays a role in the oxidation status, pH value and organoleptic properties of fish fillets, which could be beneficial for the fish and fishery products industry.

Background: Based on the concept of “plant species complex,”, defined as a group sharing local names and morphological, aromatic, and curative properties, we analyzed the leaves of three species of the genus Oreopanax that are used as wrappers for tamales called “xocos” or “chocos” in Veracruz, Mexico, searching for common traits. Question: Do leaves of the genus Oreopanax form an ethnobotanical food complex sharing chemical and anatomical characteristics? Studied species / data description: Leaves from three species of the genus Oreopanax: O. capitatus, O. echinops, and O. flaccidus. Study site and dates: Leaves of O. capitatus and O. echinops were recollected on January 25 and 26, 2021, in the Clavijero Botanic Garden of the Instituto de Ecología, A. C. in Xalapa, Veracruz; leaves of O. flaccidus were recollected in Atapalchico, Tlacolulan, Veracruz. Methods: Chemical analyses consisted of oil extraction of the studied species' leaves, which were then injected into a gas chromatographer coupled to a mass spectrometer (GC-MS). Anatomical analyses included: fixation, paraffin sectioning, and staining of leaf sections of the three species. Observations were performed with a compound microscope using a bright field or UV light. Results: For the first time, we are reporting major volatile compounds common in the three analyzed species (several aliphatic and aromatic alcohols, and terpenoids). The three species present resin canals in the mesophyll and the cortex of the midrib of the leaf. Conclusions: The studied Oreopanax species form an ethnobotanical food complex since they share similar uses, smells, and tastes.

Maple syrup is a naturally sweet product consumed directly or introduced in the preparation of various maple-derived food products. Several studies have described the chemical isolation and identification of maple syrup compounds, with some presenting pharmacological properties. However, a detailed review on maple syrup nutritional properties has not been undertaken. This review presents detailed information about the nutritional, organoleptic, and pharmacological properties of maple syrup. Studies carried out on animal models and a limited number of human models emphasize the potential benefits of maple syrup as a substitute for refined sugars, indicating that it could contribute to improved metabolic health when used in moderation. However, further medical and nutritional health studies based on human health assessments are needed to better understand the mechanisms of action of the various components of maple syrup and its potential therapeutic properties to demonstrate a stronger justification for its consumption relative to refined sugars. In addition, we compare maple syrup and common sweeteners to provide a further critical perspective on the potential nutritional and health benefits of maple syrup.

Moi-moi is a steamed bean paste usually made from cowpea paste blended with seasonings and other ingredients. This study was carried out to evaluate the functional, chemical and sensory properties of moi-moi produced from cowpea and sprouted pigeon pea flour blends. Flours were produced from cowpea and sprouted pigeon pea and blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20 and 50:50, where 100% cowpea served as the reference sample. The functional properties of the composite flours, proximate, mineral, and sensory characteristics of the moi-moi were evaluated. Functional properties ranged from 0.67 to 0.69 g/ml for bulk density, 1.33 to 1.70 ml/g for swelling index, 1.80 to 2.03 g/g for water absorption capacity, 1.27 to 1.73 for oil absorption capacity, 40.17 to 46.57 % for emulsion capacity and 30.30 to 34.00 % for foam capacity. Proximate composition results revealed that crude protein, crude fibre, and ash increased while moisture, fat and carbohydrate decreased with increased substitution of cowpea with sprouted pigeon pea. Mineral contents increased with increasing level of sprouted pigeon pea addition with values ranging from 26.30-63.37 mg/100g, 39.00-51.50 mg/100g, 272.00 to330.27 mg/100 g, 14.10 to 43.90 mg/100 g and 413.33-434.13 mg/100g for calcium, magnesium, potassium, sodium and phosphorous respectively. Sensory analysis revealed that moi-moi produced from 90% cowpea and 10% sprouted pigeon pea flour possessed the best organoleptic properties among the test samples. This study has demonstrated the production potential and nutritional benefits of sprouted pigeon pea complementation in the production moi-moi from cowpea. [ABSTRACT FROM AUTHOR]

The studied red wines, which are Fondillón, reserva, crianza, and young, are prepared from exclusive "Monastrell" grapes, and protected under the Alicante Denomination of Origin (Alicante, Spain). The objectives of the present study were (i) to show the effect of aging period on the amount of anthocyanin pigments, trans-resveratrol, and the colorimetric characteristics (color intensity, color density, and tonality) of Fondillón and other Monastrell wines (young, crianza, and reserva) which have different aging periods, and (ii) to propose a new traceability method for the determination of the Fondillón originality. Identification of anthocyanin compounds and determination of trans-resveratrol content were performed using LC–MS/MS. Correlation analysis was performed among anthocyanin compounds and color parameters. A sharp decrease in the anthocyanins content was observed in Fondillón wine. Besides, statistically significant changes were found in all colorimetric parameters between young and Fondillón samples. A significant change from red hue to brick red/yellow hue was observed between the colors of young and Fondillón wines, respectively. A significant decrease in the content of trans-resveratrol was also observed as a result of the aging period of these "Monastrell" wines. In this study, anthocyanin compounds of Fondillón wine were identified for the first time and their effects on the colorimetric parameters of the wine were revealed. Consequently, the authenticity of Fondillón wines can be determined by monitoring of anthocyanin compounds and trans-resveratrol. [ABSTRACT FROM AUTHOR]