Search

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]

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. [ABSTRACT FROM AUTHOR]

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]

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]

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.)

BACKGROUND RESULTS CONCLUSION Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez‐wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20–22 °C and 70–75% relative humidity with an airflow of 1 m s−1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle‐type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days.Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness.In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

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

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 & 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 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.)

Recently, there has been significant consumer demand for traditional tomato varieties due to their favourable organoleptic qualities; however, the cultivation of these ancient varieties is becoming more restricted due to inadequate shelf life and low productivity. The "Pisanello" is a Tuscany tomato variety mainly cultivated in the provinces of Pisa, Lucca, and Livorno, and the main producers of this ancient tomato are small local farmers. The purpose of this work was, firstly, to study the range of quality parameters of this landrace tomato grown using different cultivation techniques, both in soil and soilless systems. For this purpose, the physicochemical parameters of Pisanello tomatoes grown in six different farms in Tuscany using both soilless and soil methods were investigated. Secondly, Pisanello tomatoes grown using different soilless techniques (rockwool and aeroponics) and soil-grown tomatoes (Pisanello and Goldmar F1) were evaluated from organoleptic and nutraceutical points of view. The sensory profile evaluation of all types of tomatoes under investigation was carried out. The aeroponic cultivation of Pisanello induced higher organoleptic qualities than those of tomatoes cultivated in rockwool (+34% for titratable acidity and +18% for total soluble solids). On the other hand, soilless rockwool-grown tomatoes showed a better sensory profile with respect to aeroponic cultivation. Nevertheless, the Goldmar F1 tomato, morphologically similar to 'Pisanello', received lower scores from the sensory panel compared to the Tuscany landrace tomato. This indicates that ancient tomato varieties selected over decades remain the preferred choice for consumers. Therefore, from a long-term viewpoint, the valorisation of local tomato varieties such as Pisanello can promote the regional commercialization of novel niche products originating from ancient fruit thanks to their acceptability by consumers. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produced: a control sample without additives and samples with 1, 2, 3, 4 and 5% of whey protein added, and 1 and 2% of transglutaminase were applied to each sample with whey protein addition. The following features were determined: fat content, water content, hydration time, hardness, adhesiveness, firmness, colour, browning index and a sensory evaluation of the macarons. The addition of whey protein, either alone or in combination with transglutaminase, reduced the fat content and increased the water content. The lowest fat content was obtained for the sample containing 5% whey protein and 2% transglutaminase (15.13%). The water content was observed in the range 2.53–3.72%. The hydration time of the instant noodles obtained increased with the use of more additives, but did not exceed 5 min in any of the samples tested. The use of additives affected the colour parameters and improved the textural properties of the noodles. [ABSTRACT FROM AUTHOR]

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

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

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC–MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 °C with 90% humidity, 50 °C with 50% humidity, and 30 °C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 °C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 °C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea. [ABSTRACT FROM AUTHOR]

This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of 11 versus 3 for controls. In summary, by adjusting formula and processing conditions, it is possible to obtain, at the same time, a healthy and tasty snack with very good machinability and rheological behaviour. This could improve the image and concept of snacks by providing an excellent opportunity for improving the diet quality of habitual consumers of snacks. This point of view also provides suggestions for improving the nutritional, rheological, and sensory evaluation of lupin snacks. [ABSTRACT FROM AUTHOR]

ABSTRACT Despite the therapeutic benefits of sensory approaches being well documented, little research has focused on improving their implementation in acute mental health units. The use of implementation frameworks to improve the use of evidence‐based practices has shown promising results in healthcare; however, there is little evidence for their use in acute mental health units. A pre–post comparison design was used to determine the effect of an 11‐month co‐designed theory‐informed multifaceted implementation strategy on the use of sensory approaches and the use of seclusion/restraint in one acute mental health ward. This study was guided by Integrated Knowledge Translation (IKT) and informed by the Behaviour Change Wheel (BCW) approach. Implementation strategies were co‐designed and included provision of sensory materials/resources; education/training; prompts/reminders; modelling; audit and feedback; workplace coalition; and facilitation. Data were collected through pre‐ and post‐project questionnaires (pre‐ n = 37, post‐ n = 40) and routine clinical data. Data were analysed using SPSS and thematic analysis. Data for matched pairs (n = 19) revealed significant improvements between pre‐ and post‐perceived levels of knowledge and confidence in using sensory approaches. Significant increases were found in the use of sensory kits, weighted modalities and sensory assessment/plans. Post participants' recommendations to sustain the use of sensory approaches in their unit included ongoing training; funding; maintenance and supply of sensory equipment; increased staffing; and support from colleagues. This is the first study to use the IKT and BCW to design, facilitate and evaluate a co‐designed, theory‐informed implementation strategy to improve the use of sensory approaches in an acute mental health unit. [ABSTRACT FROM AUTHOR]

To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and volatile flavor compounds (VFCs) during the different fermentation stages were investigated. After the optimization of the fermentation parameters, a novel product, i.e., the coffee flower rice wine (CFRW), was obtained with a bright yellow transparent, fragrant, and harmonious aroma and mellow and refreshing taste by sensory evaluation, when 4.62% of the coffee flowers and 1.93% koji were added and fermented at 24.10°C for 3.88 days. The results showed that Lactococcus was the dominant bacteria, accounting for 87.0-95.7%, while Rhizopus and Cladosporium were the main fungi, accounting for 68.2% and 11.3% on average, respectively, in the fermentation process of the CFRW. Meanwhile, twenty-three VFCs were detected in the CFRW, which included three alcohols, six terpenes, ten esters, three aromatics, and one furan. The correlation analysis revealed that there were 16 significant positive correlations and 23 significant negative correlations between the bacterium and VFCs (|ρ| > 0.6, p < 0.05), while there were 12 significant positive correlations and one significant negative correlation between the fungi and VFCs (|ρ| > 0.6, p < 0.05). Furthermore, five VFCs, including linalool, geraniol, ethyl acetate, 1-hexanol, and 3-methyl-1-butanol, contributed vital flavors to the CFRW, and they were all significantly negatively correlated with the changes of Massilia and Acinetobacter (|ρ| > 0.6, p < 0.05). Moreover a significant positive correlation was found between the relative abundance of Lactococcus and the contents of 3-methyl-1-butanol and ethyl acetate (|ρ| > 0.6, p < 0.05). Therefore, this study provides a valuable theoretical basis for further improving the quality and production technology of CFRW. [ABSTRACT FROM AUTHOR]

This study examined the impact of varying ultrasound energy densities on the functional properties of processed cheese with different levels of emulsifying salt (0%, 0.5%, 1%, 2%, or 3% disodium phosphate). The mixtures were ultrasonicated at 65 watts and 160 watts for either 3 min or 9 min, producing energy densities of 58.5 J/g, 175.5 J/g, 144 J/g, and 432 J/g. The rheological and textural properties of the processed cheese were evaluated at these energy densities and compared to a control sample. At 432 J/g, cheese with 1% emulsifying salt was cooked whereas cheese at 58.5 J/g, 175.5 J/g, and 144 J/g did not cook with the emulsifying salt levels of 1% or lower. There was no significant difference (p > 0.05) in hardness and melting temperature between cheese having the energy density of 432 J/g and processed with 1% and 2% emulsifying salt. Additionally, no significant difference (p > 0.05) was observed in the functional properties of cheese across different energy density treatments. The functional properties of the processed cheese improved significantly with increased emulsifying salt levels. This study suggests that using 432 J/g of ultrasound energy can effectively reduce the requirement of emulsifying salts in the cheese industry. [ABSTRACT FROM AUTHOR]

Crispness stands as a pivotal criterion in assessing apple texture, widely cherished by consumers. Yet, owing to its multifaceted nature, crispness remains a formidable challenge in artificial enhancement efforts. To expedite the early and precise evaluation of apple crispness, this study centered on a hybrid population derived from 'Fuji' and 'Pink Lady' cultivars, showcasing segregating crispness traits. We conducted measurements of flesh water content, cellular anatomical morphology, and employed a texture analyzer to assess mechanical properties of the offspring flesh. Integrating these three dimensions, we conducted a comprehensive analysis of quantitative characteristics of apple crispness, juxtaposed with sensory evaluation. Utilizing BSA-seq technology, we scrutinized extreme phenotypic individuals, revealing QTL loci intricately linked to the aforementioned dimensions, and subsequently developed Key Allele-Specific PCR (KASP) markers. These markers underwent validation in hybrid populations of 'Hanfu' x 'Pink Lady' and 'Hanfu' x 'Honey Crisp'. Our findings underscored significant correlations between mechanical properties, water content, and cell size with crispness. Higher mechanical properties and water content, alongside smaller cell size, correlated with firmer flesh texture; moderate mechanical properties, and elevated water content and cell size, with crisper texture; whereas lower mechanical properties, water content, and cell size implied softer flesh.The study yielded KASP markers effectively reflecting flesh mechanical properties (SNP_24399345), water content (SNP_8667563), and cell size (SNP_15566229). Comprehensive analysis of these markers identified CC-CC-TT as an effective identifier of soft flesh individuals; while GG-TC-TT and GG-CC-TT combinations better represented individuals with harder flesh. The Crunchy subclass could be discerned by combinations of GG-TC-TC, GG-TC-CC, GG-TT-TC, and GG-TT-CC. These findings furnish effective molecular markers for the genetic enhancement of apple crispness, bearing significant implications for the cultivation of novel apple varieties. [ABSTRACT FROM AUTHOR]

The present study evaluates the effect of Eryngium billardieri alcoholic extract (EBAE) at weight/volume levels of 0.5% and 1% on some physicochemical, sensory, and microbial properties of cow milk. Results showed that adding EBAE reduced the samples' pH, lightness index (L*), and whitening index (WI). Besides, it increased the levels of acidity, dry matter, viscosity, color indices a* and b*, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and enzyme inhibitory activity (EIA) of the fortified milk samples than the control sample (p <.05). During the storage period, a decrease in TPC, TFC, AA, and EIA was observed in all samples (p <.05). There was a positive direct relationship between the health activity of EBAE and its concentration. Moreover, EBAE was able to reduce the total microbial count (TMC) in the milk samples (p <.05). The sample containing 1% w/v of EBAE had the highest TPC, TFC, AA, and EIA but the lowest TMC, and it was highly acceptable in terms of sensory evaluation. Therefore, this sample was selected as the best treatment in this study. The results of this study confirm that EBAE may be used to improve antioxidant activity and beneficial effects in milk. [ABSTRACT FROM AUTHOR]

Nowadays, the consumption of functional foods, such as plant‐based beverages, is increasing due to their health‐promoting properties. The low extraction yield of nutritional and functional components is considered a major challenge during the production of sorghum‐based beverages (SBB), as well as their sensorial properties. This investigation studied the effects of various treatments (acidic using phosphoric acid, enzymatic using α‐amylase, germination, germination‐acidic, germination‐enzymatic, and acidic‐enzymatic) on the functional, nutritional, and sensorial properties of SBB. The two‐stage acidic‐enzymatic treatment demonstrated the highest extraction yield, dry matter, ash, carbohydrates, and reducing sugar contents, as well as the lowest starch content (p <.05). Furthermore, the highest protein content (0.98%) was achieved by the germination treatments of sorghum grains. While the highest fat content was achieved by the acidic treatment (1.38%), the germination‐acidic treatment exhibited the highest energy value (26.02 kcal/100 mL). Moreover, the total phenolic content of the acidic‐enzymatic treatment (44.56 mg GAE/L) was significantly higher than that of other treatments. However, all treatments demonstrated lower antioxidant properties compared to the control treatment (142.85 mg BHT eq./L). Furthermore, the sensory evaluation of the germination and germination‐enzymatic treatments showed acceptable scores (≥7) for consumers. In conclusion, the results indicated that the two‐stage treatments of sorghum, especially the acidic‐enzymatic treatment, were more effective than single treatments for the extraction of functional and nutritional components during the production of SBB. [ABSTRACT FROM AUTHOR]

Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines. [ABSTRACT FROM AUTHOR]

Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [ABSTRACT FROM AUTHOR]