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The aim of the study was to utilize cassava flour in the preparation of noodles. Wheat flour, cassava flour, and gluten were mixed in calculated amounts to produce noodles in the ratio (cassava flour:wheat flour:gluten) of 0:100:0, 92.5:0:7.5, 23.125:65.625:11.25, 42.5:42.5:15, 23.125:73.125:3.75, 65.625:23.125:11.25, 50:50:0, 0:92.5:7.5, 0:85:15, and 85:0:15 and named as samples A, B, C, D, E, F, G, H, I, and J, respectively. The yield of cassava flour was found to be 43.1%. Sensory comparison elected sample C, containing 65.625% wheat flour, 23.125% cassava flour, and 11.25% gluten, as the best. The moisture content, protein, fat, ash, crude fiber, carbohydrate, and cooking time of sample C were found to be 9.37±0.31%, 18.70±0.14%, 1.20±0.04%, 1.26±0.01%, 1.80±0.03%, 77.04±0.29%, and 6±0.3 min, respectively. When compared with wheat flour noodles, crude fiber and protein were found to be greater. Higher water absorption and volumetric expansion with low cooking loss were found in cassava flour-used noodles. Statistical analysis (ANOVA) at the 5% level of significance (p<0.005) shows a significant difference in all attributes. The cyanide content of the cassava flour was found to be 5.63±0.20 mg/kg, which is within a safe level, i.e., 10 mg of hydrogen cyanide per kg of dry weight set by the Food and Agriculture Organization and the World Health Organization. [ABSTRACT FROM AUTHOR]

Abstract: Yellow corn (Zea mays) kernels were packaged in unilamellar polypropylene (PP), bilamellar PP/PET (polyethylene terephthalate), and trilamellar PP/PET/Al (aluminium foil) composite and stored at ambient conditions (23 ± 2 °C, 80% RH) for the extension of their shelf‐lives. Lutein content, aflatoxin content, sensory, physicochemical, phytochemical, and nutritional properties were adjudged. X‐ray diffraction, thermogravimetric‐differential thermal analyses, differential scanning calorimetry, and percentage opacity of the three packaging composites revealed that among the three combinations investigated, PP/PET/Al composite possessed highest crystallinity, thermal stability, and percentage opacity, thereby exhibiting improved barrier properties against moisture, gas, and light. These attributes led to enhanced carotenogenesis and minimal aflatoxin content, conferring highest shelf‐life of 90 days to the trilamellate packaged corn kernels, compared to PP‐ and PP/PET‐packaged samples (60 days). Sensory, physicochemical, phytochemical, and nutritional profiles were also best retained in the same compared to PP‐ and PP/PET‐packaged and control corn grits. Practical applications: Corn is one of the major cereal crops consumed worldwide. Besides its nutritive value, it is also a good source of the nutraceutical “lutein.” Therefore, to meet the demand of the food processing industries and consumers, the grains must be preserved well. The current approach of application of non‐thermal preservation technology viz. “packaging” (using commercially viable, flexible packaging materials) could well preserve lutein as well as sensory attributes, phytochemical properties and nutritional constituents of the corn grits, when stored at ambient conditions (23 ± 2 °C, 80% RH). [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000‐kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 °C, 64.35 °C, and 75.65 °C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids. Practical Application: Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents. [ABSTRACT FROM AUTHOR]

To learn how the sensory quality may relate to the major components in apricot fruit, seven apricot cultivars were used for principal component analysis and hierarchical clustering. The results of principal component analysis revealed that fructose and sucrose were the prominent contributors to sweetness, and further contributed to sensory quality and consumer satisfaction of apricot. When the contents of fructose and sucrose in ‘Shushanggan’ apricot increased 10.9% and 25.3% from commercial ripe to tree ripe, the scores of sweetness and consumer satisfaction increased 10.4% and 10.5%, respectively. Malic acid was mainly responsible for sourness of apricots, although it was not the richest organic acid among all the apricot varieties. Color a of fruit made the main contribution to visual appearance of apricot. Hierarchical clustering analysis divided Xinjiang apricot cultivars (‘Shushanggan’, ‘Xiaobai’ and ‘Liguang’) into one cluster, which was prominent in consumer satisfaction. These findings could be useful for apricot geneticists, in breeding varieties with excellent sensory quality and better consumer satisfaction. [ABSTRACT FROM AUTHOR]

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorption properties) were determined. It has been found that spirulina-enriched extrudates had slightly lower sensory scores, but the addition of spirulina improved their nutritional value. The contents of protein, ash, fiber and β-carotene increased in extrudates with 8% of spirulina by 34, 36, 140 and 1,260%, respectively. The increasing addition of spirulina caused a decrease in extrudates lightness, an increase in their greenness and yellowness accompanied by a decrease of expansion indices and an increase of softness. Only small differences were found in water sorption properties, suggesting a similar behavior of spirulina-enriched extrudates during storage. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of pericarp color and expansion process on the sensorial and nutritional quality of popcorn kernels. Popcorn kernels with red, white or yellow pericarps underwent expansion using one of these methods: in a pan with oil, in a microwave with oil, in a microwave without oil, in an electric popcorn popper with oil, or in an electric popcorn popper without oil. The pericarp color and method of processing primarily affect the sensory quality of corn popcorn grains after the expansion. The best sensory evaluations were observed in the popcorn grains expanded in a pan with the presence of oil; these suffer the greatest physicochemical and structural changes, represented by viscoamylographic properties, indicating that in this form of processing, starch undergoes further expansion. However, this form of processing features the highest energy value compared to other forms of processing without compromising the amount of compounds with antioxidant potential present in these grains. [ABSTRACT FROM AUTHOR]

Power ultrasound reduces the traditional corn steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer ( n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods. Overall appearance, flavor, and texture acceptability scores were evaluated using a 9-point hedonic scale. The baked chips (process intermediate) before and after frying (finished product) were analyzed using a texture analyzer and machine vision. The texture values were determined using the 3-point bend test using breaking force gradient (BFG), peak breaking force (PBF), and breaking distance (BD). The fracturing properties determined by the crisp fracture support rig using fracture force gradient (FFG), peak fracture force (PFF), and fracture distance (FD). The machine vision evaluated the total surface area, lightness ( L), color difference (Δ E), Hue (° h), and Chroma ( C*). The results were evaluated by analysis of variance and means were separated using Tukey's test. Machine vision values of L, ° h, were higher ( P < 0.05) and Δ E was lower ( P < 0.05) for fried and L, ° h were significantly ( P < 0.05) higher for baked chips produced from ultra-sonication as compare to traditional. Baked chips texture for ultra-sonication was significantly higher ( P < 0.05) on BFG, BPD, PFF, and FD. Fried tortilla chips texture were higher significantly ( P < 0.05) in BFG and PFF for ultra-sonication than traditional processing. However, the instrumental differences were not detected in sensory analysis, concluding possibility of power ultrasound as potential tortilla chips processing aid. [ABSTRACT FROM AUTHOR]

BACKGROUND Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn ( Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply ( CATA) questions. RESULTS Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Precision agriculture uses proximal and remote sensor surveys to delineate and monitor within-field variations in soil and crop attributes, guiding variable rate control of inputs, so that in-season management can be responsive, e.g. matching strategic nitrogen fertiliser application to site-specific field conditions. It has the potential to improve production and nutrient use efficiency, ensuring that nutrients do not leach from or accumulate in excessive concentrations in parts of the field, which creates environmental problems. The discipline emerged in the 1980s with the advent of affordable geographic positioning systems ( GPS), and has further developed with access to an array of affordable soil and crop sensors, improved computer power and software, and equipment with precision application control, e.g. variable rate fertiliser and irrigation systems. Precision agriculture focusses on improving nutrient use efficiency at the appropriate scale requiring (1) appropriate decision support systems (e.g. digital prescription maps), and (2) equipment capable of varying application at these different scales, e.g. the footprint of a one-irrigation sprinkler or a fertiliser top-dressing aircraft. This article reviews the rapid development of this discipline, and uses New Zealand as a case study example, as it is a country where agriculture drives economic growth. Here, the high yield potentials on often young, variable soils provide opportunities for effective financial return from investment in these new technologies. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The physical properties and sensory attributes of an extruded product are generally influenced by a large number of process and ingredient variables. Expansion is the most important physical property of the snack food. The effects of spirulina powder ( SP) addition to maize flour ( MF) on the physico-chemical and sensory quality of extrudates were investigated. Addition of SP (7.5%) in the MF blend increased the carotenoids, protein and zinc contents and produced crisp to hard-textured extruded products. The protein, zinc and carotenoid content of extruded product were respectively, 14.63%, 6.66 mg/Kg and 138.83 mg/kg. Optimum operating conditions for development of SP and MF blended extrudate were: barrel temperature (109.2 C), screw speed (280 rpm) and feed moisture (16% d.b.). These optimum process conditions resulted lateral expansion of 161.46%, bulk density, 0.18 g/cm3; water absorption index, 6.22 g/g; and overall acceptability, 6.12 with desirability 0.809. Practical Applications Extruded food products produced from cereals are usually low in protein and have a poor biological value due to their limited essential amino acid contents and are often fortified with proteins. Spirulina - cyanobacteria has been used by different populations as protein source and other nutritional requirement. Successful incorporation of spirulina into cereal-based extruded products could deliver physiologically active components, represents a major opportunity for food processors who are engaged in providing the consumer a healthy maize-based product, which is currently lacking in the market place. [ABSTRACT FROM AUTHOR]

Rice-shaped kernels were produced from micronutrient-fortified blends of corn and wheat flours, sorghum and wheat flours, or rice flour alone using a pilot-scale twin screw extruder. The color of extruded kernels from rice flour was similar to that of natural rice grain, but other treatments had significant color differences. Sorghum/wheat kernels had the highest cooking loss (13.4%) and water uptake (137.8%), and were also significantly different from other treatments with regard to instrumental texture profile and descriptive analysis. Vitamin C retention in extruded kernels was the lowest, ranging from 4.3 to 27.6%, whereas iron and folic acid had high stability. [ABSTRACT FROM PUBLISHER]

Summary [ABSTRACT FROM AUTHOR]

Abstract: Structural and textural properties of extruded corn and corn–lentil mixtures were investigated as a result of process conditions, including extrusion temperature (170–230°C), feed rate (2.52–6.84kg/h) and feed moisture content (13–19%wb). Lentil was used in mixtures with corn flour at a ratio of 10–50% (legume/corn). Apparent density increased with feed rate, moisture content and material ratio and decreased with temperature, while expansion ratio showed an opposite behavior. Modulus of elasticity increased with feed composition and decreased with extrusion conditions. Number of peaks during compression decreased with extrusion temperature and feed composition. Similar behavior was also found for sensory evaluated structural and textural characteristics. The examination of macrostructure confirmed the effects of extrusion conditions and feed composition on structural and textural properties. The properties correlation revealed critical relationships among instrumental and sensorial characteristics. Hence, simple power model equations were developed, which enable their prediction and consequently the design of extruded snacks with acceptable quality characteristics. [Copyright &y& Elsevier]

The objective of the study was to obtain information on the chemical composition, functional properties, sensory quality and protein value of tortillas made from the nixtamalization of maize using either lime or wood ashes. The Ca, K, Mg, Fe, and Zn content of lime and wood ashes showed lime to be high in Ca content while wood ash contained more K and about 71% of the Ca content of lime. Both contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of reagent for nixtamalization was set at 0.8% of the maize weight. All other processing conditions were kept constant. The pH of the cooking solution was 12.0 for lime and 10.9 for wood ash. The moisture content of maize at 60 min of cooking was 45.8% for both treatments, however after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the ash treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor (1.0%). Chemical composition changes were similar between treatments in masa and tortilla; however, both masa and tortillas absorbed relatively high levels of all minerals including Fe and Zn from the wood ash treatment. The different treatment influenced functional properties particularly hardness and color. Tortilla characteristics were also similar. Protein quality of both alkali cooked products was lower than that of raw corn, more so the product from the wood ash treatment. Although some differences were observed in the sensory studies, human subjects did not dislike the wood ash made tortillas. [ABSTRACT FROM AUTHOR]

Abstract: A period of purging before harvesting is common practice in intensive aquaculture to eliminate any possible off flavours from the fish. The present study was conducted to evaluate the biometrical, nutritional and sensory changes in intensively farmed Murray cod (Maccullochella peelii peelii) after 0, 2 and 4 weeks of purging. After the main biometric parameters were recorded, fish were analysed for proximate, fatty acid composition and flavour volatile compounds. A consumer preference test (triangle test) was also conducted to identify sensorial differences that may affect the consumer acceptability of the product. Fish purged for 2 and 4 weeks had a significant weight loss of 4.1% and 9.1%, respectively, compared to unpurged fish, whilst perivisceral fat content did not change. The concentration of saturated (SFA), monounsaturated (MUFA) and highly unsaturated (HUFA) fatty acids were not significantly affected by purging time, while polyunsaturated fatty acids (PUFA), n −3 and n −3 HUFA were significantly higher (P <0.05) in purged fish compared to unpurged fish. Consumers were able to detect differences between the purged and unpurged fish (P <0.05) preferring the taste of the purged fish. However, consumers were unable to distinguish between fish purged for 2 and 4 weeks. This study showed that a 2 weeks purging period was necessary and sufficient to ameliorate the final organoleptic quality of farmed Murray cod. With such a strategy the nutritional qualities of edible flesh are improved while the unavoidable body weight loss is limited. [Copyright &y& Elsevier]

Abstract: A total of nine Protected Designation of Origin hard and semi-hard cheese varieties were selected for this study, all made with raw ewes’ milk. The cheeses selected were Idiazabal and Roncal from Spain, Ossau-Iraty from France, and Pecorino Sardo, Pecorino Romano and Fiore Sardo from Italy. This ring trial was designed as a first step to validate a consensually designed standardized guide for ewes’ milk hard and semi-hard cheese texture evaluation and assess main differences among five sensory panels using this guide. Several univariate and multivariate statistical techniques were employed for data treatment. Each of the sensory attributes was relevant and understood similarly by all the panelists. The sensory attributes more relevant to the discrimination of the cheeses were friability, adhesiveness, solubility and moisture in mouth. The development of standardized and consensual sensory tools has been proven to provide consistent results among the participating panels. [Copyright &y& Elsevier]

Abstract: Expansion volume, flake size, percentage of unpopped kernels, protein content, kernel size, test weight, 1000 kernel weight and sensory evaluation were determined for 12 commercial popcorn genotypes in this study. Statistically significant variations were found by ANOVA amongst the genotypes for all the variables examined. The expansion volume of popcorn genotypes varied between 18.50cm3 g−1 and 35.25cm3 g−1. Correlations amongst the variables as well as their direct and indirect effects on expansion volume were also calculated using the correlation and path coefficients analyses, respectively. In the examined characteristics, positive and statistically significant relationships were found between expansion volume and flake size, kernel size. Path coefficient analyses indicated that flake size (74.21%), 1000 kernel weight (39.88%), kernel size (20.56%), percentage of unpopped kernels (16.08%), protein content (6.46%) had a positive direct effect on expansion volume. [Copyright &y& Elsevier]

Three compression systems were used to study the mechanical behavior of cereal flakes of 13 commercial cornflakes brands that were also evaluated by sensory analysis. A Kramer cell, on an Instron testing machine, allowed to simultaneously record force in the range 0–5 kN and sound in the frequency domain 0–22 kHz during the crushing of 20 mm thick beds of cereal flakes tested in bulk. It was shown to be the most reliable and efficient method for discrimination. Acoustic emission has been shown to correlate with crispness perception. Uncrispy-perceived products emitted signals with lower average amplitude and higher peaks, at low frequencies – less than 3 kHz – and opposed a high mechanical resistance to compression. On the opposite, the crispiest flakes emitted sounds with larger average amplitude, fewer high peaks and uniformly distributed in the frequency domain with a moderated mechanical resistance. Links between texture perception and structure were improved and results validated the developed system, which may be used for quality evaluation of particle solid foam foods. [ABSTRACT FROM AUTHOR]

It is proposed that knowledge of motor commands is used to distinguish self-generated sensation from externally generated sensation. In this paper, we show that the sense of self-agency, that is the sense that I am the one who is generating an action, largely depends on the degree of discrepancy resulting from comparison between the predicted and actual sensory feedback. In Experiment 1, the sense of self-agency was reduced when the presentation of the tone was unpredictable in terms of timing and its frequency, although in fact the tone was self-produced. In Experiment 2, the opposite case was found to occur. That is, participants experienced illusionary sense of self-agency when the externally generated sensations happened to match the prediction made by forward model. In Experiment 3, the sense of self-agency was reduced when there was a discrepancy between the predicted and actual sensory consequences, regardless of presence or absence of a discrepancy between the intended and actual consequences of actions. In all the experiments, a discrepancy between the predicted and actual feedback had no effects on sense of self-ownership, that is the sense that I am the one who is undergoing an experience. These results may suggest that both senses of self are mutually independent. [Copyright &y& Elsevier]

The gofio is a grain derivate of powdery aspect elaborated using stone milling. For many centuries, this product has served as the main food in the Canary Islands. Thirty-four commercial gofios from the Canary Islands were evaluated by descriptive analysis in order to gain a better sensory knowledge of this product. The sensory profile of gofios seems to be influenced by the type of cereal used. Corn gofios were more influenced by thermal treatment before the milling/grinding. Wheat and mixed-cereal gofios presented a higher homogeneity in their sensory profile with no significant differences. Mixed-cereal gofios were characterized by higher intensities in the vegetative and musty attributes. [ABSTRACT FROM AUTHOR]

BSTRACT Three composite flours were formulated by linear-programming using corn, chickpea, soybean-meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental products showed higher protein contents (18.11, 15.69, 13.16%) than a commercial corn snack used as control (7.14%). PER values of experimental snacks (2.69, 2.65, 2.54) were not statistically different from that of casein (2.77) (p>0.05). Two of the formulated products (15.69% and 13.16% protein) showed no significant differences from the control with respect to typical odor and flavor, texture and acceptability (p>0.05). These nutritionally-improved products represent a good alternative to commercially available corn-based snacks. [ABSTRACT FROM AUTHOR]

Effect of processing conditions involving soaking time (12–36 h) and sedimentation time (6–18 h) on pH, Total titirable acidity (TTA), Viscosity at 60 rpm and sensory evaluation ogi (pap) were evaluated and optimized by response surface modelling. A central composite rotatable experimental design with two factors and five levels (−1.414, −1, 0, 1 and 1.414) was used. The results revealed that the pH, TTA and viscosity at 60 rpm reduced with increase in soaking and sedimentation time. There was no significance difference (p > 0.05) in the value obtained for sensory evaluation, however, these ranged from 2.60–3.87 (Aroma), 2.47–3.87 (Taste), 2.60–4.67 (Colour) and 2.60–4.07 (Consistency), respectively. The predicted optimum soaking and sedimentation time were 16 and 8 h, respectively. The desirability value was 0.99. This research suggests ogi production with desired qualities, is achievable at total time of 24 h. Also, varying the soaking and sedimentation time have tendency to affect the quality of ogi. [ABSTRACT FROM PUBLISHER]