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The cold brew method consists of soaking roasted and ground coffee beans either in cold or ambient water (4–23 °C) for up to 24 h. Using this technique, a drink with a unique sensory profile is obtained. This study was conducted to determine the shelf life of a cold brew organic coffee drink (pH~5.0) made from organic beans subjected to three roast levels: light, medium and dark. The drink was pasteurized at 90 °C/30 s, ultra-clean filled into high-density polyethylene bottles, and stored at 4 °C in the dark. Physicochemical, enzymic tests, instrumental color analysis, and microbiological and sensory assays were carried out. The product remained microbiologically stable under refrigeration for all roast levels; however, the beverage made from light roasted beans failed at the beginning of the study, in contrast to the those prepared from medium and dark roasts, which achieved 150 days of shelf life. [ABSTRACT FROM AUTHOR]

Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. Graphical Abstract

Gluten‐free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten‐free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten‐free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. Practical Application: Pursuing to meet the market demand for gluten‐free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten‐free functional products market. [ABSTRACT FROM AUTHOR]

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed. [ABSTRACT FROM AUTHOR]

Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years. [ABSTRACT FROM AUTHOR]

Unpleasant flavor is a commonly stated reason for avoiding vegetables. However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable‐ or control‐flavored gummies, where players (N = 34) were challenged to identify the flavors over 2 weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume <2.5 servings of nonstarchy vegetables per day as well as dislike at least one "target" and one "non‐target" vegetable. The "target" vegetables (kale and broccoli) were included in the game and the "non‐target" vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1 week of gameplay, and after 2 weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2 weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our "gamified" approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed. [ABSTRACT FROM AUTHOR]

Summary: Aquasoya, or soybean cooking water, is a novel plant‐based material as an egg substitute due to its functional proteins. However, research on its fermentation is still emergent. To assess its prebiotic potential, we developed a plant‐based yoghurt alternative using aquasoya powder (ASP). After analysing the main components of ASP, six variants of aquasoya yoghurt, employing commercial cultures, underwent physicochemical, rheological properties, lactic acid bacteria viability and sensory attributes. The results showed that all samples were maintained under pH 4.6 and acidity over 0.7 for 20 days of storage and displayed prebiotic potential. Additionally, yoghurt with 8% ASP content and Sacco starter culture exhibited a thinner network phase. Panellists noted yoghurt with culture – Culture For Health – had weaker flavour intensity and yoghurt with 8% ASP received the highest overall liking score in the preliminary consumer acceptance test. This study established aquasoya as a promising food ingredient for incorporation into a novel milk substitute. [ABSTRACT FROM AUTHOR]

The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p < 0.05) was detected for this lean species (5.58 g lipids·kg−1 muscle) as the storage time increased, as determined through microbial (aerobes, psychrotrophs and Enterobacteriaceae counts), lipid hydrolysis (free fatty acid value), lipid oxidation (conjugated diene and triene, thiobarbituric acid reactive substance, and fluorescence values) and sensory acceptance assessment. A detailed comparison to related lean fish species revealed that the pouting exhibited a fast quality breakdown under refrigeration conditions. Thus, after 9 d of chilled storage, the psychrotroph counts exceeded the acceptable limits (8.54 log CFU·g−1), and the fish specimens were found to be rejectable, with the sensory panel, external odor and eye appearance being the limiting factors. In contrast, the pouting specimens exhibited high quality after 3 d of storage, with the quality being still acceptable after 6 d. According to the current search for novel, underutilized species, pouting is proposed as a promising source. [ABSTRACT FROM AUTHOR]

Following the new standard of using plant‐based ingredients, this study evaluated the effect of partially replacing milk proteins with plant proteins (almond and pumpkin seed) on yoghurt properties. Protein mixtures were prepared using rotational central composite design, investigating the percentage of animal protein replacement and the proportion between plant proteins. Milk protein substitution increased fermentation time, defined as the time needed to reach pH 4.6, and negatively impacted viscosity, firmness and syneresis of yoghurt. Nevertheless, replacing 25% of dairy proteins with an optimised plant protein blend (25% almond and 75% pumpkin seed) yielded yoghurt with typical composition and good sensory acceptance. [ABSTRACT FROM AUTHOR]

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop and characterize reduced-fat ice cream formulations with the addition of dehydrated cassava bagasse (CB) and lychee pulp (LP). The ice cream formulations were prepared with different proportions of palm fat (0 to 5%), CB (0 to 5%) and LP (1 to 8%) and were evaluated in terms of chemical and microbiological composition, and in relation to the technological, antioxidant and sensory properties. The use of higher levels of CB (5%) and LP (8%) allowed obtaining a higher fiber content and lower fat content. All formulations were safe for consumption and showed adequate values for overrun, melting rate and color. The ice creams showed adequate sensory acceptance, with emphasis on the formulations containing different amounts of CB addition (2 to 5%) and until 3% LP. The higher LP content the higher total phenolic content and the antioxidant capacity were found in ice cream formulations. These results showed the viability of applying CB and LP in ice cream formulations, especially in the proportion of 5% and 1%, promoting the sustainability by using a natural source of antioxidants and a fiber-rich agro-industrial by-product. [ABSTRACT FROM AUTHOR]

ABSTRACT Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage.

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

Summary: The effects of substituting meat with germinated mung bean flour (GMF) was evaluated as a possible way to reduce the meat content of sausages. Replacement ratios of 10%, 15%, 20%, and 25% were used and the proximate composition, amino acid profile, physicochemical properties (cooking yield and emulsion stability, instrumental texture, and colour), microstructure (by scanning electron microscopy), and overall liking of the sausage products were evaluated. The results showed that elevating the meat substitution ratio from 0% to 25% using GMF increased the protein, carbohydrate, and ash content by 1.14, 2.49, and 1.16 times, while reducing moisture and fat content by 1.16 and 1.2 times. Simultaneously, the total phenolic content (TPC) increased by 46%, accompanied by a 20% rise in antioxidant capacity. Incorporating GMF into the meat‐reduced sausages not only increased the amount of total amino acid and ratio of essential amino acid (EAA) but also enhanced their emulsion stability and cooking yield. The 10%–15% meat substitute samples had the closest colour and textural characteristics to the control and were accepted by the consumers. [ABSTRACT FROM AUTHOR]

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range. [ABSTRACT FROM AUTHOR]

Even with the growing consumption of plant-based products, the consumption of soy-based products is still a limitation due to the off-flavor of soy. Thus, two studies were performed using textured soy protein (TSP) with meat odor as meat analog and as soy burger. TSP with meat odor was produced by adding thiamine (aroma precursor) to soy protein concentrate (SPC) before extrusion. Three TSP were used in each study: one without thiamine and two with thiamine but with different moisture contents of the SPC. TSP with thiamine did not affect technological or physical properties of the products. For meat analogs, the samples with thiamine showed greater odor acceptance and greater intensities of meat odor, burnt aftertaste, and aromatic in relation to the sample without thiamine, as well as lower intensity of soy odor. For soy burgers, the samples with thiamine had higher acceptances of odor and flavor and overall acceptance, and higher intensities of chicken odor and aromatic in comparison to the sample without thiamine, as well as lower intensity of soy/vegetable odor. The use of TSP with thiamine raises the sensory quality of meat analogue and soy burger, being an interesting alternative in obtaining soy-based products with lower soy odor. [ABSTRACT FROM AUTHOR]

Traditional meat products are made with large amounts of saturated fat and binders such as starch, which increase calories and move away from current consumer trends that seek low-fat products with natural ingredients. Shiitake mushroom has beneficial health properties and it can be used as a fat substitute in processed meat products. We aimed to identify the effects of incorporating shiitake powder into chorizo sausages as a fat substitute. Shiitake powder was characterized and five formulations of chorizo sausage were developed: control and four experimental samples with 30, 40, 50 and 100% fat substitution (the latter included 50% of shiitake powder and 50% of olive oil). The experimental sausage showed a greater moisture, lower lipid content, and less cooking loss. The samples with shiitake powder were darker and less red than the control. Texture parameters were not affected by substituting 40% of fat with shiitake powder. The treatment with 40% fat substitution had a greater insoluble fiber content and a lower aerobic mesophile count (CFU/g) than the control. No significant differences were found in the fatty acids profile. The samples with shiitake powder had a moderate level of sensory acceptance which might be associated with the consumers’ lack of familiarity with shiitake. Consumers may accept comminuted sausages in which a maximum of 40% of fat is substituted with shiitake powder. Such products have an adequate nutritional composition, as well as acceptable physicochemical, technological, and microbiological properties.

This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory acceptance. The lipid profiles of the chia and linseed oils showed high levels of polyunsaturated fatty acids (63.61 % for linseed and 81.26 for chia), especially alpha-linolenic omega-3. The morphology of the microcapsules showed a spherical structure with dispersed oil droplets, and the encapsulation efficiency was 64.20 % for linseed oil and 69.82 % for chia oil. The soluble solids content did not change with the addition of microcapsules or oils. On the other hand, pH and acidity showed changes with the addition of these components. The juice samples containing microcapsules of chia oil exhibited greater sensory acceptance than formulations containing free oil, suggesting the beneficial effect of microencapsulation in protecting and masking the taste of oils. Thus, with this work it was possible to add microcapsules of oils rich in omega 3 polyunsaturated fatty acids to beverages to increase the nutritional value of the final product, which has good sensory acceptance.

Summary: This study aimed to evaluate the convective drying of a by‐product obtained by hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilisation of the resulting powder in the preparation of cereal bars. Drying at 80 °C for 120 min was the selected condition for PGB due to the higher levels of phenolic acids (gallic, coumaric and ferulic) catechin and higher antioxidant activity than drying at 60 °C for 180 min, and, better technological properties and higher β‐ecdysone content than drying at 100 °C for 100 min. There was an increase in fibre content (110%), antioxidant compounds (97%) and compressive strength (377%) and a decrease in lipid content (31%) when the PGB content of cereal bars was increased from 0% to 9%. Colour parameters, purchase intention and most sensory parameters were similar among cereal bar formulations, indicating that PGB is a promising ingredient for the nutritional enrichment of cereal bars. [ABSTRACT FROM AUTHOR]

The present study focused on the use of pouting (Trisopterus luscus), an underutilized gadoid fish species, as a fresh product of potential commercial interest. Accordingly, non-degutted pouting specimens (145–195 g and 15–22 cm) were stored under chilling conditions (0 °C) for microbial, chemical and sensory analyses to evaluate their commercial quality and shelf life. A progressive quality loss (p < 0.05) was detected for this lean species (5.58 g lipids·kg−1 muscle) as the storage time increased, as determined through microbial (aerobes, psychrotrophs and Enterobacteriaceae counts), lipid hydrolysis (free fatty acid value), lipid oxidation (conjugated diene and triene, thiobarbituric acid reactive substance, and fluorescence values) and sensory acceptance assessment. A detailed comparison to related lean fish species revealed that the pouting exhibited a fast quality breakdown under refrigeration conditions. Thus, after 9 d of chilled storage, the psychrotroph counts exceeded the acceptable limits (8.54 log CFU·g−1), and the fish specimens were found to be rejectable, with the sensory panel, external odor and eye appearance being the limiting factors. In contrast, the pouting specimens exhibited high quality after 3 d of storage, with the quality being still acceptable after 6 d. According to the current search for novel, underutilized species, pouting is proposed as a promising source.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

Abstract Of late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%. [ABSTRACT FROM AUTHOR]

There has been a controversy concerning the use of Brettanomyces in wines due to its questionable behavior. Some authors reported that this yeast causes adverse effects in wines; other authors reported that this yeast could promote a floral and fruity aroma for wines. In this context, this study analyzed Brettanomyces anomalus as alternative yeast for winemaking, providing the relationship between chemical and sensory approaches. Isoamyl acetate (159 μgL−1), linalyl acetate (20.6 μgL−1), ethyl butanoate (176 μgL−1), ethyl hexanoate (29.2 μgL−1), and ethyl octanoate (6.30 μgL−1) were related to flavor acceptance, providing a sweet, fruity, and floral profile for the wines. Terpenes (β-myrcene, 20.7 mgL−1, and levomenol, 10.3 μgL−1) and acids, synergistically, drove the aroma and body acceptance. The overall acceptance was related to carbonilic compounds (nonanal) giving a citrus/green scent and benzene compounds, the latter contributing synergistically. This study showed the relevance of the use of Brettanomyces to improve the Vitis labrusca wine quality, resulting in sweet, fruity, and floral aroma, features very appreciated by Brazilian consumers. [ABSTRACT FROM AUTHOR]

The objective was to develop cappuccino-flavored dulce de leche (DL), and to evaluate the effect of the different contents of instant coffee and cocoa powder on the proximate composition, physicochemical and sensorial characteristics. Six cappuccino sweet formulations were produced, differing in concentrations of instant coffee (2.5, 5.0 and 7.5 g) and cocoa powder (50, 100 and 150 g). The addition of cocoa powder and instant coffee added value to DL-based formulations. Calories ranged from 300.80 to 302.88 kcal 100 g−1, which is equivalent to approximately 15% of a balanced diet at 2000 kcal day−1 (100 g portion). The calories parameter was also positively correlated (p 90%) and purchase intentions, represented by the term “would certainly buy” > 60%. The elaboration of cappuccino sweet was feasible, being able to be a nutritious and tasty gastronomic option for the tables of different social classes.

Abstract The objective of this work was to evaluate the chemical and sensory profile, as well as the acceptability, of Brazilian vanilla species. The evaluated vanilla species were Vanilla planifolia, Vanilla chamissonis, Vanilla bahiana, and Vanilla pompona. For this, the optimized descriptive profile methodology, consumer acceptance tests with extracts applied to teas and creams, and the analysis of mass spectrometry by gas chromatography were used. Volatile compounds, such as vanillin, anisyl acetate, 4-methyl guaiacol, p-cresol, benzyl alcohol, and 2,3-butanediol, were identified. The species V. planifolia and V. pompona exhibited a more intense vanilla aroma, floral aroma, fruity aroma, vanilla flavor, brown color, and sweet taste. In addition, V. bahiana showed a more intense woody attribute, while V. chamissonis showed less intense attributes. Vanilla tea from V. pompona had a better consumer acceptance. However, when the vanillas were applied to creams, there was an acceptance rate of over 80% of all samples. Brazilian native vanillas have different sensory and volatile profiles, besides potential for a high acceptance by consumers.

In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene‐triene), 3‐monochloropropane‐1,2‐diol (3‐MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel‐based cakes were acceptable when compared to those of the shortening‐based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil‐based carnauba and propolis wax oleogels can be utilized to produce high‐quality, healthful cakes with a high amount of unsaturated fatty acids. Practical Applications: To replace fat phases in cake products high in saturated fatty acids and to enhance the fatty acid profile of the cakes, safflower oil‐based oleogels with propolis wax and carnauba wax are a very good option. The results obtained provide useful information for the production of high‐quality cakes with higher unsaturated fatty acid content, recommended for a healthier diet, with these oleogels containing different concentrations of oleogelator. [ABSTRACT FROM AUTHOR]

Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This technology has been studied in meat salting, as well as in products such as bacon, sausage, cooked ham, salami and bologna. The water holding capacity, color and instrumental texture and sensory acceptance of these products can be improved with the introduction of this technology. Thus, the objective of this review is to present an overview of the effects of ultrasound on the physicochemical and sensory properties of meat and meat products. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the partial replacement of the fillet by filleting trimmings (FT) of Nile tilapia -- including trimmings, belly flats, and the 'V' cut of the fillets - in the processing of fish burgers. Three treatments were processed: Control (no FT added) and two formulations containing 25% (25% FT) and 50% (50% FT) replacement of tilapia fillet by FT. Increases in protein and lipid contents were observed in treatments 25% FT and 50% FT, compared to control. The addition of 50% FT decreased the parameters L*, which can be attributed to the trimmings grayish color and increased the cooking yield, which may be related to the higher amount of protein and lower amount of moisture in burgers added with FT. All fish burgers showed good sensory acceptance (score around 7 in the 9-point hedonic scale) in all evaluated attributes, although burgers with 50% FT were better accepted than the control formulation regarding texture and juiciness attributes. Therefore, replacing up to 50% of the fillet with tilapia FT (50% FT treatment) for fish burger processing may be recommended, making better use of the filleting by-products. [ABSTRACT FROM AUTHOR]

The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory study showed that among potential buyers (70% of 200 participants), the main associations were related to taste, sensations/feelings, health, and appearance. A sensory panel (80 participants) performed the rating of liking, and the sensory intensity assays, which showed that both candies were rated within liking categories by more than 70% of consumers, and that the taste attributes were categorized at the right point. Color and gumminess were rated in the just point for RJC, while for OJC, these variables deviated from the expected. Regarding sensory stability, a penalty study advised that bitterness/sweetness ratio, and color attributes should be improved in order to extend the candies´ sensory shelf life. Additionally, a trained sensory panel evaluated the textural changes during storage of the jelly candies. The sensory studies carried out on the novel jelly candies showed substantial interest from consumers, therefore, they could be considered an alternative to replace traditional sweets, offering a nutritional contribution from fruits, without artificial preservatives and added free sugars. [ABSTRACT FROM AUTHOR]

The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents (water, methanol, and acetone) as its components, to prove the presence of these compounds and antioxidant activity. Also, the development of dairy products, such as milk beverages and dairy desserts, with bioactive compounds, through the replacement of cocoa powder by cocoa shell was studied and evaluated sensorially. The extraction optimization indicated that a solvent with 56.44% water, 23.77% methanol, and 19.80% acetone are ideal for maximizing the phenolic compounds. In addition, the cocoa shell showed a high antioxidant activity by the methods β-carotene/linoleic acid, FRAP, and phosphomolybdenum complex. The Check-All-That-Apply, Cochran's Q test, contingency analysis, and hierarchical cluster analysis allowed description characteristics of the dairy products and showed sensory differences between formulations with 100% cocoa shell and others. Both dairy products had good sensory acceptance in all attributes evaluated (appearance, flavor, texture, and overall impression), and their scores did not differ statistically by Tukey's test (p > 0.05). Thus, the cocoa shell is shown as an alternative substitute ingredient to be used in the dairy industry. [ABSTRACT FROM AUTHOR]

Abstract This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker’s formulation. Besides, the dehydration process caused significant changes (p

Abstract Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream using the sugarcane bagasse as a partial fat replacer and fiber-enrichment component. Three ice cream formulations containing 15% (T1); 20% (T2) and 25% (T3) of sieved dried bagasse fiber were produced and compared against a control ice cream (C) without including the by-product. Fat content reduction was 53.40%, 78.88% and 81.99%, respectively; and, the total dietary fiber values increased 14.2%, 19.0% and 24.3%, respectively. Microbiological parameters of all ice cream formulations complied with the requirements established in the Ecuadorian standard for ice creams - NTE INEN 706:2013 and the limits for the mold and yeast count included in the Argentine Food Code. Compared with the control sample (C), formulation T1 did not show a significant statistical difference (p > 0.05) for four out of the five sensory parameters assessed (appearance, texture, flavor, and general acceptance, except taste) using a 9-point structured hedonic scale. The bagasse fiber resulted in a promising food ingredient suitable for reducing fat content and increasing fiber value.

The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages' physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product. [ABSTRACT FROM AUTHOR]

Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory quality of product texture. Considering that artificial saliva is still little explored in the food area, the texture sensory profile and texture acceptance of expanded snacks were investigated to verify whether artificial saliva influences any correlation between the instrumental and sensory evaluations of texture. Thirteen samples of expanded snacks were analyzed using seven probes and three treatments: with no saliva, with 1.1 mL of artificial saliva applied to the sample and immersion of the sample in the artificial saliva. A high intensity of adhesiveness was responsible for low acceptance of products. Without artificial saliva, correlations between intensities of fracturability and instrumental results were more frequent; however, when artificial saliva was used, strong correlations were obtained for the intensities of hardness, crispness, chewiness and adhesiveness. Regarding the sensory acceptance, the cylindrical probe without saliva and the three-point bending probe and Ottawa probe with 17 blades with artificial saliva stood out as having strong correlation. Thus, the three-point bending and 17-blade Ottawa probes with 17 blades are highlighted, as both notably increased the correlations between sensory and instrumental results when used with artificial saliva. In conclusion, the use of artificial saliva changes correlations between instrumental and sensory analyses for all probes and the choice of instrumental conditions to be used will depend on the sensory attribute to be investigated. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of microencapsulated oregano (Origanum vulgare) aqueous extract (MOAE) obtained on the overall quality of ready-to-cook (RTC) fish products made from mechanically separated tilapia meat (MSTM) stored at – 20 °C for 120 days. The treatments evaluated were control (CON; no additional ingredient), RTC+SE (RTC added of 0.5% sodium erythorbate - SE), RTC+OAE (RTC added of 0.5% oregano aqueous extract), RTC+MOAE (RTC added of 0.5% microencapsulated OAE) and RTC+MOAE1 (RTC added of 1% microencapsulated OAE). RTC+MOAE1 had improved aroma (from 7.50 to 7.90), good acceptance (7.40–7.90), and purchase intention (4.00–4.10). Moreover, RTC+SE showed an increase in lipid oxidation and resilience from 0.20 to 0.66 mg malondialdehyde (MDA)/kg and 0.11 to 0.28 ratio, respectively, while a decrease in a* values from 3.53 to 1.51 over the storage. In the RTC+MOAE1, these parameters varied from 0.27 to 0.75 mg MDA/kg, 0.10 to 0.22 ratio, and 2.53 to 1.25, respectively. Thus, MOAE at 1% was as effective or better than SE at 0.5% in preventing oxidative degradation of frozen stored RTC fish products.

The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.

A novel probiotic Pediococcus acidilactici AS185, isolated from traditional Chinese fermented foods, was used as an adjunct culture for probiotic cheddar cheese production. The physicochemical composition, textural, free amino acids (FAAs), short‐chain fatty acids (SCFAs) profiles, sensory properties, and microbial survival, was evaluated during the 90‐day ripening period. The addition of P. acidilactici AS185 did not influence the physicochemical composition of cheddar cheese but significantly decreased the hardness without affecting its textural profile. During ripening, P. acidilactici AS185 was able to grow and promote the generation of FAAs and SCFAs, but did not alter the overall sensory properties; it rather improved the flavor and taste of cheese. In addition, the cheese matrix protected strain P. acidilactici AS185 during transit throughout the simulated gastrointestinal system. These results demonstrated that P. acidilactici AS185 adjunct cultures might be useful for producing high‐quality probiotic cheddar cheese. [ABSTRACT FROM AUTHOR]

Summary: Oven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (>5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties. [ABSTRACT FROM AUTHOR]

This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25–75 g/100 g) and margarine content (13.3–19.3 g/100 g dough) were varied according to a central composite rotatable design. Cookies selection was performed by overlaid contour and principal component analysis (PCA) for technological properties and sensory evaluation, respectively. Chemical composition analyses, bioactive compounds, and microstructure were carried out in the selected formulations. In addition, other physicochemical analyses were carried out during storage time. PBF addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28%), iron (2.13%), zinc (1.54%), and phenolic compounds (139.46 mg gallic acid equivalent/100 g), but it negatively affected sensory acceptance. However, margarine's addition improved all the sensory attributes in all the trials, showing an acceptance greater than 70%. Cookies with 50 g PBF, 50 g red rice flour, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto bean for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products. [ABSTRACT FROM AUTHOR]

Purple corn kernels were subjected to boiling and steaming times of 5–15 min to extract purple corn milk (PCM). Pasteurized and unpasteurized PCM samples were investigated for changes in anthocyanins, antioxidants, and physicochemical properties. Anthocyanins, total phenolics, antioxidant activity, color and viscosity values showed promising results in pasteurized PCM samples extracted from kernels steamed for 5 min (PPCM-S5) compared to other samples (p ≤ 0.05). Changes in L*, a* and b* values, total phenolics and DPPH activity were lowered in PPCM-S5 samples with higher retention of anthocyanins compared to the PCM extracted from boiled kernels (p ≤ 0.05). PCM extracted from 5 min steamed kernels fortified with 4% sucrose (PCM5-S4) after pasteurization revealed the lowest changes in color, pH, total soluble solid and viscosity during 12 days of storage at 4 °C compared to the unpasteurized PCM without sucrose and pasteurized PCM fortified with 6% sucrose. Additionally, pasteurized PCM5-S4 samples marked the highest anthocyanins, total phenolics and antioxidant activity during storage. Microbial load was lowest in pasteurized PCM5-S4 samples stored at 4 °C for 12 days. However, coliforms, yeast or mold and Escherichia coli were not present in the thermally processed PCM samples. The highest sensory scores were obtained in PCM5-S4 at day 12 of storage compared to PCM without any treatment. Therefore, pasteurized PCM extracted from 5 min steamed purple corn kernels retained bioactivity along with 4% sucrose fortification resulted in higher sensory acceptability. As a consequence the shelf-life of PCM5-S4 sample was extended up to 12 days at 4 °C. [ABSTRACT FROM AUTHOR]

Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (control, base formulation (BF) + 500 mg/kg sodium erythorbate and 150 mg/kg sodium nitrite); EN75 (BF + 500 mg/kg sodium erythorbate and 75 mg/kg sodium nitrite); P1N75 (without the addition of erythorbate, BF + 1800 mg/kg propolis extract and 75 mg/kg sodium nitrite); and P2N75 (without the addition of erythorbate, BF + 3600 mg/kg propolis extract and 75 mg/kg sodium nitrite). Analyses were conducted to characterize the samples on day 0 with respect to the proximate composition (moisture, protein, fat, and ash) and sensory acceptance. Stability during refrigerated storage was evaluated on days 0, 7, 14 and 21 for the parameters pH, color profile (L*, a*, and b*), TBARs index (oxidative stability) and microbiological count of aerobic psychrotrophic microorganisms. Texture profile, cooking weight loss (WLC), peroxide index and free fatty acids were evaluated on days 0 and 21. The treatments with propolis and reduced nitrite (EN150 and P1N75) showed a red color intensity (a*) similar to the treatment with erythorbate and the same nitrite content (EN75) at the end of storage, maintaining the characteristic reddish color of the sausages. The extract slowed down lipid oxidation during storage, especially P2N75, which showed the lowest level of TBARS (0.39 mg MDA/kg) and the peroxide index (2.13 mEq g O2) on day 21. The residual nitrite value in EN75 was the lowest (p < 0.05) on day 21, showing that synthetic antioxidants are more efficient than the extract in nitrite reduction reactions. The results for the counts of psychrotrophic microorganisms showed that the extract did not have the expected antimicrobial effect on the growth of this microorganisms, and leveling the results revealed no differences (p < 0.05) between the treatments. Despite the red propolis extract not showing a significant antimicrobial improvement in lamb sausages, it can be considered a healthy option with good prospects for replacing synthetic antioxidants with a natural product.

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% ("reduced fat content") and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval. [ABSTRACT FROM AUTHOR]