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The utilization of food industry by-products represents a significant opportunity for developing functional foods. This study investigated the incorporation of Cucurbita maxima Plomo peel powder (PS) into wheat bread formulations to assess its potential as a valuable ingredient for bread-making. PS was incorporated into wheat flour at 1%, 10%, and 20% levels. The dough's rheological properties were analyzed using Mixolab. Bread samples were evaluated for physical characteristics (volume, texture, colour), antioxidant properties (DPPH, ABTS, FRAP), and reducing sugar content. Analyses were performed on day 0 and after 7 days of storage. PS incorporation significantly modified dough rheology, with increased development time and enhanced protein stability. Bread volume decreased progressively with PS addition (from 195.5 cm3 to 109.8 cm3 at 20% PS). However, antioxidant activity increased substantially, particularly in the crust, with ABTS values rising from 2.37 to 10.08 TE μM/g DM in water extracts. Total phenolic content and reducing sugars showed significant increases across all PS concentrations. Storage studies revealed stable antioxidant properties but progressive textural changes, with hardness increasing from 6.83 N to 108.8 N at 20% PS after 7 days. While PS incorporation affects bread's physical properties, the significant enhancement in antioxidant activity and phenolic content suggests its potential as a functional ingredient. The optimal incorporation level should balance technological properties with nutritional benefits. [ABSTRACT FROM AUTHOR]

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (Cucurbita maxima Plomo) and prolonged proofing times affect acrylamide content and bread characteristics. Composite bread samples were prepared with varying pumpkin flour shares (0–20%) to soft wheat flour using two proofing times (60 and 120 min). The study analyzed quality features, crust and crumb color, antioxidant activity, total polyphenolic content, reducing sugars, and acrylamide content of the resulting breads. Extended proofing (120 min) reduced acrylamide levels in the crust from 220 to 150 units in 20% pumpkin flour bread compared to 60 min proofing. Control bread showed the highest specific volume (2.40 ± 0.01 cm3/g) after 2 h of proofing, while 20% pumpkin flour addition decreased it to 1.69 ± 0.02 cm3/g. Initial hardness increased from 6.8 ± 1.5 N in the control to 14.3 ± 1.5 N in 20% pumpkin flour bread after 1-h of proofing. Water activity decreased from 0.966 ± 0.002 in the control to 0.945 ± 0.004 in 20% pumpkin flour samples with 2 h proofing. Optimal results were achieved with 5–10% pumpkin flour substitution combined with two-hour proofing, balancing improved nutritional properties and reduced acrylamide formation while maintaining acceptable bread quality parameters. [ABSTRACT FROM AUTHOR]

With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention. [ABSTRACT FROM AUTHOR]

Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat flour with pea protein isolate (PPI) into pasta sheets to determine how this influenced texture. Furthermore, an in vivo human mastication test (n = 116 participants) was conducted to evaluate oral tactile perceptions (perceived firmness, stickiness, and brittleness) and chewing time associated with PPI-containing pasta. Cooked pasta hardness decreased from 145 to 96 N at 5% PPI substitution due to the disruption of gluten network but increased to 144 N at 15–25% PPI substitution, indicating a stronger protein network at higher PPI substitution levels. In vivo, pasta substituted with 25% PPI required a shorter chewing time and was perceived as less firm, less sticky, and more brittle than wheat flour-only pasta. Regardless of pasta samples, fast chewers (average chewing time ≤13 s) were better at recognizing differences in pasta firmness, while slow chewers (>13 s) were more sensitive to changes in stickiness and brittleness. The results obtained in this study could contribute to the design of protein-rich pasta tailored to populations with specific texture requirements (e.g., softer texture for the elderly). [ABSTRACT FROM AUTHOR]

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Microalgae presents an inducing potential as a primary raw material in crafting plant‐based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino acids, polyunsaturated fatty acids, vitamins, and minerals comparable to those found in seafood. Their versatile nature allows for the replication of seafood flavors and textures, addressing the sensory aspects crucial to consumer acceptance of substitutes. Furthermore, microalgae cultivation requires minimal land and resources, making it an environmentally friendly and scalable option for meeting the increasing demand for sustainable protein sources. The biochemical diversity within microalgae species provides a wide spectrum of options for developing various seafood substitutes. Moreover, advancements in biotechnology and processing techniques continue to enhance the feasibility and palatability of these alternatives. Modern technologies, such as 3D printing, provide convenient and efficient technological options to reproduce the identical texture properties of seafood. As society gravitates toward eco‐conscious food choices, the exploration of microalgae as a core ingredient in plant‐based seafood alternatives aligns with the quest for ethical, environmentally sustainable, and nutritious food sources. This expanding field holds immense potential for reshaping the future of food by offering appealing, cruelty‐free alternatives while reducing dependence on traditional, unsustainable modes of seafood production. [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]

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control). There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content. Mortadella formulations were similar in terms of proximate composition. Addition of WS fillets did not influenced water activity in any of the products. Differences (p < 0.05) were observed for texture profile: WS burgers had 35% lower firmness and 32% lower chewiness than control burgers, and WS mortadellas had lower resilience. Cooking yield and shrinkage were similar between WS and control burgers. As for lipid oxidation, it was found that WS burgers were more stable than control formulations. Mortadella formulations showed a similar behavior of lipid oxidation during storage, with higher values observed after 65 days of storage in both treatments. Utilization of WS fillets for the preparation of burgers and mortadellas is a viable alternative that does not compromise product quality or oxidative stability. [ABSTRACT FROM AUTHOR]

Summary: This study investigates the reversible and irreversible structural changes in proteins induced by different salting methods (brining, mixed salting, and dry salting) during the desalting process of Merluccius hubbsi fillets. We focused on mass changes, water content, and NaCl content, employing mathematical models for kinetic analysis and sorption isotherms. Image analysis was utilised to examine tissue microstructure and texture profile analysis assessed the mechanical properties. Our results indicate that salting methods significantly influence mass changes and yield during desalting. Specifically, brining led to the highest weight gain due to controlled salt absorption and enhanced water retention. The Peleg model accurately described NaCl and water content dynamics during desalting. Microscopic analysis revealed substantial structural alterations, while mechanical properties showed significant differences; dry and mixed salting methods caused notable tissue damage and protein denaturation. These findings provide valuable insights for enhancing salting processes and improving the quality of desalted seafood products. [ABSTRACT FROM AUTHOR]

Summary: The impact of the addition of seaweed to yoghurt was evaluated on its physicochemical, functional and sensory properties. Two different species of brown macroalgae, Saccharina latissima (blanched or not) and Alaria esculenta, were added in four different concentrations (0.25%, 0.50%, 0.75% and 1%) and in two different forms (flakes and powder). The titratable acidity of all yoghurt samples formulated with blanched Saccharina was similar to the control. However, formulations with blanched Saccharina exhibited higher syneresis than the control. Most yoghurt samples containing Alaria at higher concentrations exhibited a lower firmness than the control. Seaweed addition had a significant impact on the colour of yoghurt samples. Quantitative descriptive analysis and hedonic evaluation performed by a trained panel showed that changes in physicochemical properties influenced the organoleptic characteristics of yoghurt samples. Yoghurt samples formulated with 0.25% S. latissima and 0.50% A. esculenta in flakes were selected as the most promising formulations. [ABSTRACT FROM AUTHOR]

Objective This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p

Oxalis tuberosa fiber (OTF) was used to obtain a potentially functional and well accepted sensorially white bread. OTF showed a dietary fiber content of 88.51 %, which, once added to white bread formulations: 3 (WB3), 6 (WB6), and 10 % (WB10) (w/w), significantly (p ≤ 0.05) reduced the loaf volume. Breads with OTF showed yellow tones (°Hue = 76.40) with different chromaticity values and perceptible color change compared to control (bread without OTF). OTF significantly increased (p ≤ 0.05) the firmness and chewiness of breads, decreasing bread resilience. The estimated glycemic index was significantly lower (p ≤ 0.05) than the control (94.61) in the bread samples [40.62 (WB3)>35.54 (WB6)>27.23 (WB10)]. Finally, bread samples received a sensory evaluation of “like slightly”, and a global acceptance index of 74.41, 70.32, and 72.80, for WB3, WB6, and WB10, respectively, which were similar to that of the control (75.85). Therefore, OTF used as an ingredient contributes to the production of hypoglycemic and sensory-accepted white bread with desired and attractive techno-functional properties, being considered a promising alternative to increase dietary fiber consumption promoting a healthier lifestyle through the control and prevention of metabolic diseases including metabolic syndrome and type 2 diabetes.

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g. [ABSTRACT FROM AUTHOR]

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat. [ABSTRACT FROM AUTHOR]

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s−1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile. [ABSTRACT FROM AUTHOR]

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis. [ABSTRACT FROM AUTHOR]

Cosmetic formulations with natural antioxidants can reduce the oxidative stress caused by solar radiation and pollution. In this context, the aim of this study was to develop and evaluate the clinical efficacy of cosmetic formulations containing olive extract (OE) and Spirulina sp. (SP). For this, rheological behavior, texture, and sensory properties were evaluated. In addition, 31 healthy women with an age of 39 to 60 years, with skin phototypes II and III, and the presence of signs of photoaging on the face were recruited and divided in Group 1 (vehicle formulation) and Group 2 (vehicle with active substances) for this clinical efficacy study. Both groups applied sunscreen daily during the day. The formulations showed non-Newtonian pseudoplastic behaviors and good sensory properties. The clinical evaluation using instrumental measurements showed an increase in skin hydration, an improvement of the skin barrier, and morphological characteristics of the epidermis after 12 weeks of application of the formulations. There was a significant increase in the brightness of the stratum corneum, which suggested a film-forming effect. In addition, both groups had an improvement in the dermis echogenicity, due to the use of sunscreens. Finally, the proposed formulation was effective in protecting the skin and reducing skin changes related to photoaging. [ABSTRACT FROM AUTHOR]

To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS. [ABSTRACT FROM AUTHOR]

Pectin content decreases as mango (Mangifera indica L.) maturity progresses. When making jam, a hydrocolloid will be required, which can impact the physicochemical and sensory properties of the processed product. The objective of this work was to evaluate the effect of two mango maturity stages (60 and 100 %) and four different gelling agents (pectin, xanthan gum, guar gum, and corn starch) on the physicochemical and sensory properties of jams, using a commercial jam as a control. Eight treatments were obtained, and a completely randomized experimental design was applied. The experimental unit was a glass jar (250 g) of jam with three replicates for physicochemical and sensory analysis. Analysis of variance and comparisons of means with Tukey's test were carried out with SAS® software. The physicochemical properties of the jam were affected according to its formulation. Those with 100 % ripe mango plus pectin or corn starch showed maximum pH values of 3.7 and 3.8, respectively, but lower acidity (0.6 %). The jams with 60 % ripe mango and pectin or corn starch had higher levels of dietary fiber (1.42 and 1.47 %) and protein (0.97 and 0.79 %), with no differences from the control. In terms of texture, the formulation with 60 % ripe mango plus pectin was statistically superior to the other jams. The jam with 60 % ripe mango and corn starch had the highest sensory color and was comparable to the control, but in hue, it was instrumentally different from the other formulations. Changes in fruit maturity from 60 to 100 % and the type of gelling agent modified the physicochemical properties and sensory color of 'Kent' mango jam, confirming the effect of formulation on the attributes evaluated. [ABSTRACT FROM AUTHOR]

Six muscle-specific ground beef products along with conventional chuck ground beef were evaluated for proximate composition, objective color, descriptive flavor attributes, texture attributes, fatty acid composition, and volatile com- pound profile. Ground products were derived from beef chuck shoulder clods, chuck boneless short ribs, whole briskets, loin tenderloin tips, loin top sirloin caps, round sirloin tip knuckles, and 81:19 chuck-sourced trimmings. Each grind type was formulated to a target fat percent of 15%. Proximate analysis determined actual fat content to range from 12.0% to 19.5%. Percent fat was tested as a covariate and included in model statements when significant. Sirloin caps, brisket, and 81:19 chuck each had greater beefy/brothy ratings compared with shoulder clods and tenderloins (P < 0.05). Tenderloin grinds also had lower browned/grilled, buttery/beef fat attributes compared to all others (P < 0.05). Additionally, tenderloins had greater sour/acidic flavor compared to all others (P < 0.05). Oleic acid (C18:1 cis-9) percent was lower in tenderloin compared to all others (P < 0.05). Percent C18:1 cis-9 of 81:19 chuck was comparable with short rib and sirloin cap grinds (P > 0.05) but lower than shoulder clods, brisket, and knuckles (P < 0.05). Tenderloin grinds had the greatest percent of stearic acid (C18:0) compared to all others (P < 0.05). Tenderloin grinds also expressed the greatest content of 1-hexanol, hexanal, acetic acid, and 3-methylbutanal (P < 0.05). Methional content was greater from 81:19 chuck compared to all others (P < 0.05). Likewise, the knuckle had greater dimethyl sulfide compared to all other grinds (P < 0.05). Interestingly, short rib grinds frequently had the lowest (P < 0.05) or were comparable (P > 0.05) with other grinds low in the quantity of multiple volatile compounds. The results of this study imply that muscle source influences flavor and flavor-related compounds of ground beef. Therefore, processors and retailers may manage muscle sources and thus ground beef flavor through subprimal selection.

With growing environmental and health concerns surrounding meat consumption, meat analogs have emerged as sustainable and health-conscious alternatives. A major challenge in developing these products is replicating the fibrous, elastic texture of meat, where microbial transglutaminase (MTG) has shown significant potential. MTG catalyzes protein cross-linking, enhancing the structural integrity of meat analogs. This study aimed to evaluate the effects of MTG concentrations (0%, 0.5%, and 1%) and incubation times (0, 1.5, and 3 h) on the quality and rheological properties of meat analogs. Analogs were tested for pH, protein content, dry matter, fat retention, and thermal loss. Textural properties, including hardness, cohesiveness, gumminess, springiness, and chewiness, were determined using texture profile analysis, while leakage parameters were evaluated through water and fat content tests. Results revealed that higher MTG concentrations and longer incubation times improved protein content (14.34% to 15.55%), dry matter (29.61% to 32.53%), and reduced total leakage (1.262% to 0.634%). Textural properties, including hardness (57.08 N to 83.14 N), gumminess (19.40 N to 30.00 N), and chewiness (17.60 N × mm to 29.58 N × mm), also significantly improved with increasing MTG levels. Thermal loss ranged from 98.37% to 100.9%, showing enhanced retention at higher MTG concentrations. These results support the role of MTG in creating meat analogs with improved meat-like textures, achieved through enhanced protein cross-linking and moisture retention.

Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat flour with pea protein isolate (PPI) into pasta sheets to determine how this influenced texture. Furthermore, an in vivo human mastication test (n = 116 participants) was conducted to evaluate oral tactile perceptions (perceived firmness, stickiness, and brittleness) and chewing time associated with PPI-containing pasta. Cooked pasta hardness decreased from 145 to 96 N at 5% PPI substitution due to the disruption of gluten network but increased to 144 N at 15–25% PPI substitution, indicating a stronger protein network at higher PPI substitution levels. In vivo, pasta substituted with 25% PPI required a shorter chewing time and was perceived as less firm, less sticky, and more brittle than wheat flour-only pasta. Regardless of pasta samples, fast chewers (average chewing time ≤13 s) were better at recognizing differences in pasta firmness, while slow chewers (>13 s) were more sensitive to changes in stickiness and brittleness. The results obtained in this study could contribute to the design of protein-rich pasta tailored to populations with specific texture requirements (e.g., softer texture for the elderly).

Objective: This study aimed to investigate the effects of different processing temperature on texture profile and flavor of dried edible bird's nest. Methods: With dried edible bird's nest as the main raw material, the texture profile analysis of edible bird's nest at different processing temperature was carried out by physical property analyzer. The volatile components of edible bird's nest at different processing temperature were determined by electronic nose and solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Results: It was found that the adhesion of cooked edible bird's nest decreased significantly (P＜0.01), but its resilience increased significantly (P＜0.05) with the increase of temperature. 12 kinds of effective flavor substances were detected in the cooked edible bird's nest by SPME-GC-MS, including: 3 alcohols, 2 aldehydes, 2 esters, 3 ketones, 1 acid, and 1 ether, accounting for 6.23%, 49.34%, and 54.85% of the total detected substances in the cooked edible bird's nest at 95 ℃, 105 ℃ and 115 ℃, respectively. Conclusion: Different processing temperature affects the taste of edible bird's nest and the overall odor profile after processing. Moreover, higher cooking temperature tends to make the egg white-like flavor stronger. The volatile substances in the bird's nest stew at 95 ℃ are mainly acids, the bird's nest cooked at 105 ℃ mainly produces alcohols, and the edible bird's nest cooked at 115 ℃ mainly produces ketones and alcohols.

BACKGROUND: The purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high‐value winery waste product, into gelatin‐based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant. RESULTS: Wine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg−1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric‐reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 ± 6.12 mg gallic acid equivalent per kilogram (GAE kg−1), 17.58 ± 0.36 mg malvidin‐3‐glucoside equivalent kg−1, 0.04 ± 0.01 μg mL−1, and 45.55 ± 1.00 mmol L−1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K′, G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample. CONCLUSION: Wine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were industrially produced. The aim of this study was to analyse changes in the mechanical, sensory, and microbiological properties of the soups occurring during their storage (1, 7, 14, and 21 days). Strength tests were performed at temperatures of 20 °C and 55 °C. Both soups had a high protein content (4.7–6.5%), low sugar (0.3–0.5%) and salt content (0.8%), and a fibre content of 1.4%. The texture analysis showed great similarity in the mechanical characteristics of both soups. The samples were characterised by low measured values for firmness (0.72 N) and cohesiveness (−0.14 N) in both temperatures. The average shear force of the beef balls with carrots at 20 °C was 12.3 N, but after heating, it decreased to 8.8 N (p < 0.05). The rheological tests on the soups showed that they were characterised by a relatively high viscosity (15–20 Pas at 55 °C). Storage of the soups for 21 days did not significantly affect their rheological parameters (p > 0.05). The soup with beef balls and carrots was rated higher by the sensory panel. On the 21st day of storage, the permitted limit of the count of bacteria was not exceeded in either of the samples. This study shows that the soups had desirable structural, nutritional, and sensory characteristics, which are important for this group of consumers. The values of the mechanical parameters of all the samples were low, and they were even significantly more reduced when the products were heated. This may suggest that the products should not be difficult to consume for seniors. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, "chewiness" decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability. [ABSTRACT FROM AUTHOR]

The study compares the nutritional and sensory properties of Aseel and Broiler chicken meat, highlighting their high protein content and essential bioactive compounds. This study provides a detailed comparison of the quality and sensory properties of Aseel and Broiler chicken meat, contributing valuable insights into poultry meat production and consumption. Results indicated that Aseel chicken exhibited higher nutritional value, with elevated levels of minerals and protein (17.95%) and lower fat content (1.53%) than Broiler chicken, which had 15.46% protein and 1.95% fat. Additionally, Aseel chicken has lower Ash, moisture, water-holding capacity, and pH, indicating better oxidative stability. Its meat is darker, yellower, and redder with lower L* and higher a* and b* values. Aseel chicken muscles contain fatty acids like capric acid, pentacyclic, heptadecenoic acid, stearic acid, and arachidic acid, while broiler chicken has tricyclic acid, myristic acid, and palmitoleic acid. Aseel chicken scores higher for aroma, flavor, taste, and appearance, while broiler chicken excels in tenderness. This study underscores the superior nutritional and sensory attributes of Aseel chicken, promoting its potential in poultry meat production. [ABSTRACT FROM AUTHOR]

This study aimed to elucidate the effects of supplementation of Capsicum frutescens L. or chili pepper (ChP) and Curcuma longa L. or turmeric (T) powders combination in total mixed ration (TMR) on texture profile, water holding capacity (WHC) and oxidative stability of beef during days 0, 5 and 10 of retail display. The experiment was carried out on 16 crossbred bulls (Brahman and Charolais) of about 2 years in age. The bulls were randomly assigned to 4 dietary treatment groups as follows: 1) TMR as control, 2) TMR + 1%ChP powder, 3) TMR + 1%T powder, and 4) TMR supplemented with a mixed powder of 1%ChP + 1%T, over a 6 months feeding period. The results revealed that the hardness and gumminess of control beef were higher than other groups, and the cohesiveness of beef from cattle fed a mixed powder of 1%ChP + 1%T was lower than other groups (P<0.05). Regarding WHC, the results showed that, on days 0 and 5 of storage, the control group meat had higher cooking losses than either the 1%T or a mixture of 1%ChP + 1%T groups (P<0.05). Also, on 0 and 5 days of retail display, the 1%ChP + 1%T group showed the highest antioxidant activity when compared to other groups (P<0.05). As for the lipid oxidation in beef, on day 5 of storage MDA level in control beef was higher than the 1%T or a mixture of 1%ChP + 1%T groups (P<0.05). It can be concluded that the combination of chili pepper and turmeric powder in TMR can improve texture, water holding capacity, and oxidative stability of beef during refrigerated storage. [ABSTRACT FROM AUTHOR]

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in terms of protein and bioactive compounds, and can be used to produce functional foods. The aim of this study was to develop a novel functional Ricotta cheese fortified with different amounts of spirulina powder (SRC) (0.25 , 0.5, 0.75, and 1.0) g/100 g cheese and to evaluate the effects on the cheese’s physicochemical, sensorial, and microbiological properties over a 21- day storage period at 5°C. Spirulina platensis had 70.4, 5.02, 6.77, 5.43, and 12.06 g/100 g (as drymatter) for protein, lipids, ash, fiber, and carbohydrate, respectively. It also had a high concentration of bioactive compounds, including 240.50 mg (as Gallic acid equivalents/100 g) of phenolic compounds and 30.79 mg/100 g of β-carotene. Ricotta cheese fortified with spirulina powder had a significant increase in protein, fat, ash, fibers, carbohydrates, and mineral contents. The total phenols, β-carotene, and 2,2-Diphenyl-1-picrylhydrazyl scavenging capacity of SRC also increased when compared with control. The textural properties of SRC cheese were improved, and it exhibited a more attractive color and desirable microstructure. The number of aerobic bacteria increased in SRC cheese, while no yeasts or mold were detected in all fresh cheese samples, but they appeared on the 14th day for the control sample and on the 21st day for the Ricotta cheese fortified with spirulina powder sample. Coliform bacterial cells were not observed in all fresh cheese or during storage. The addition of 0.75 g/100 g dry-solids SPP is found to be optimum in terms of color and other sensorial properties.

Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25 minutes) in glass bottles. The product obtained 20.86% crude protein, with good acceptance by consumers (global acceptance >7) measured through centesimal and sensory analysis of the hedonic scale. Increased exposure caused obvious changes in the sensorial characteristics of the product, which were not evidenced by consumers in the sensorial analysis, and for this reason, texture profile analysis (TPA) and color (CIELAB) were carried out, in addition to analyses of concentration of Total Volatile Basic Nitrogen (TVB-N), hydrogen potential (pH) and microbiological performed during 12 months, in addition to yield and weight loss by cooking. The sensory analysis did not show a significant difference between the treatments, however, the yield reduced with the application of heat, with the best yield being in treatment T1 (58.76 ± 0.49 a). The centesimal analysis showed excellent values of protein content of 20.86% and lipid content of 0.33%. The treatments followed the variation in color and texture according to the application of heat, mainly concerning the increase in the b* value (10.84 ± 0.70 to 13.50±0.24) and reduction in cohesiveness (0.56 ± 0.05 to 0.50 ± 0.04), gumminess (368.81± 109.23 to 262.09 ± 63.78 g) and chewiness (999.30 ± 356.92 to 633.71 ± 221.56 g). Despite this, the product proved to be safe during the analyzed period without the development of the remaining bacteria, even with an increase in pH (4.2 to 5.9) and TVB-N (20.22 to 28.46 mg/100 g), despite this, there was no development of the bacteria analyzed, proving to be a product suitable for industrial implementation.

The present study aims to optimize the formulation and frying conditions of Asian-popular prawn chips to reduce the oil uptake and improve the quality of chips. The pregelatinized rice starch content (2–8%), prawn content (3–5%) and frying time (30–60 s) are the independent variables of the experiment based on Box–Behnken design. It was found that pregelatinized rice starch significantly (p < 0.05) reduced the oil uptake (%) of prawn chips. While hardness (g) and chewiness (s) of prawn chips were positively correlated with all independent variables, fracturability (g) was negatively correlated with pregelatinized rice starch content and frying time. An increase in prawn content significantly increased the overall acceptability of chips on a sensory basis. An optimum condition of 3.2% prawn, 8% pregelatinized rice starch and 42 s frying time gave prawn chips 5221.7 g hardness, 3999.2 g fracturability, 112.9 s chewiness, 8.8% oil uptake and 7.5 rating for overall acceptability. [ABSTRACT FROM AUTHOR]

The current study was aimed at optimizing the amount of fat and walnut kernel content for the production of functional meatballs (locally called as Rista). In the first experiment, different combinations of lean meat, animal fat, and vegetable fat (T1 = 90% lean meat: 10% animal fat; T2 = 90% lean meat: 5% animal fat: 5% vegetable fat; T3 = 90% lean meat: 10% vegetable fat) were compared to control (T0 = 80% lean meat: 20% animal fat). Based on physicochemical, proximate, antioxidant activity parameters and sensory scores, T1 (90% lean meat: 10% animal fat) was found optimum for the formulation of functional meatballs. In the second experiment, walnut kernel paste (WKP) was incorporated at three levels (3, 6, and 9%) replacing lean meat in the formulation of gravybased products. 6% WKP was found optimum for the development of functional meatballs. It was concluded that the formulation containing 84% lean meat, 10% animal fat, and 6% walnut kernel paste was suitable for the preparation of functional meatballs. [ABSTRACT FROM AUTHOR]

Soybean is one of the most utilized raw materials in developing plant-based meat alternatives mainly because of its high protein content at a low cost. However, in terms of protein quality, it lacks sulfur-containing amino acids (cysteine and methionine), which limits its use as a complete protein source for substituting meat. Protein from rice bran contains a significant amount of cysteine and methionine; hence, this study aimed to develop meat analogs from black soybean (cv. Tudela) flour (S), rice bran protein concentrate (RP), and their blend (SRP) through singlescrew extrusion using a two-way factorial in a completely randomized design. Single-screw extrusion is the cost-effective alternative to the widely used twin-screw extrusion. Results from the analyses on physicochemical [proximate composition, color values, pH, nitrogen solubility index (NSI), and amino acid analysis] and functional [water absorption capacity (WAC) and oil absorption capacity (OAC)] properties of the developed products revealed that at p < 0.05, products from S and RP blend have functionality with potential for a wider range of food applications than when S and RP are extruded separately. Amino acid analysis also revealed that combining RP with S increased the amount of sulfur-containing amino acids by 130.17%. Protein digestibility of products was as follows: S at 88.50%, SRP at 81.81%, and RP at 73.86%, respectively; with oil modification of the feed formulations to 20%, the protein digestibility significantly improved to as follows: S at 96.62%, SRP at 85.89%, and RP at 93.83% at p < 0.05. Extruded S and SRP have texture profiles comparable to chicken and extruded RP to pork. Results from this study may provide base data for the formulation of plant-based meat alternatives with improved protein quality and meat-like texture. [ABSTRACT FROM AUTHOR]

Yogurt is a source of healthy bacteria and proteins. Consumption of fruits is beneficial for health. In this sense, the objective of this work was to evaluate the physicochemical composition, texture, and sensory acceptance of concentrated yogurts with addition of mixed pulp of jambolan and whole and powdered acerola. Five concentrated yogurts were prepared: F1 – Yogurt Control, F2 – Yogurt with 20% mixed pulp, F3 – Yogurt with 10% freeze-dried pulp, F4 – Yogurt with 10% lyophilized pulp with maltodextrin, and F5 – Yogurt with 10% dehydrated pulp (in oven). Yogurts with the addition of powdered mixed pulps showed a reduction in water activity, water content, and syneresis, in addition to an increase in acidity and ash. The incorporation of mixed pulp into yogurt increased the content of bioactive compounds. The texture profile showed that the F4 yogurt presented the best results. In the sensorial evaluation, the yogurts tested were well accepted by the consumer. [ABSTRACT FROM AUTHOR]

The epimysium, also known as silver skin, is a fascia of connective tissue that surrounds each muscle. During fabrication, epimysium is removed from intact cuts, and it can be used as a source of collagen in processed meats to reduce production costs. However, little is known about the emulsifying properties of this collagen source. Thus, this study aimed to evaluate the effect of three levels of beef epimysium (silver skin, 0, 5, and 10%) on meat emulsion stability and on its cooked characteristics. Beef silver skin partially replaced ground beef, pork, and fat trimming, while all the other ingredients remained constant across formulations. The inclusion of silver skin did not affect (p > 0.05) chemical composition, total cooking loss, water loss, and raw emulsion color. Cooking fat loss linearly increased (p = 0.02) while cooked emulsion L* linearly decreased (p = 0.04) as silver skin level increased. Hardness, gumminess, and chewiness decreased linearly as silver skin levels increased (p < 0.01). Overall, incorporating silver skin into meat emulsions reduced stability, increased fat loss, and led to a weaker cooked emulsion matrix. [ABSTRACT FROM AUTHOR]

To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses. Four treatments were applied: cheese made with a starter culture (control), and the rest three treatments were acidified by tomato paste to pH 6.0, 5.8, and 5, 6, respectively. The resultant cheese of all treatments was evaluated when fresh and after 60 days of storage. Results showed that the addition of tomato paste increased the yield slightly, when fresh and at the end of the storage period, compared with the control one. A direct relationship was noticed between the gross chemical composition of Mozzarella cheese and both the combined action of pH milk and tomato paste added. Texture profile results showed that the control cheese had higher values in all parameters than in the tomato paste treatments except for cohesiveness and springiness values either when fresh or after 60 days of storage. Control cheese had organoleptic properties lower than the tomato paste treatments during storage and adding the tomato paste to cheese milk to reach pH 5.6 gave the best organoleptic properties of Mozzarella cheese.

Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For this purpose, a total of 5 different cheeses were produced as 100% sheep’s milk (C1), 100% cow’s milk (C2), 90% sheep’s milk + 10% cow’s milk (C3), 80% sheep’s milk + 20% cow’s milk (C4), and 70% sheep’s milk + 30% cow’s milk (C5). During the ripening, a total of 31 compounds, including esters (9), alcohols (5), acids (5), ketones (5), aldehydes (4), and miscellaneous (3), were identified in all cheese samples. Volatile compounds increased, both qualitatively and quantitatively, along with the increase of the percentage of sheep milk used in the cheese production increased. At the beginning of ripening, the total amount of VOC in the DOC obtained from sheep’s milk was 3.27-fold greater than that of the produced cow’s milk, while this ratio increased to 4.57 at the end of ripening. The total VOC contents of all the DOC reduced along the ripening and decreased by 53.37, 64.92, 15.53, 51.81, and 64.84% for C1, C2, C3, C4, and C5, respectively. As the amount of cow's milk used in DOC production increased, the values of all textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness) of the cheese increased too. On the other hand, these values decreased with the maturation (pC3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4, C1>C4>C3>C2>C5 and C3>C4>C1>C5>C2, respectively. In terms of sensory properties (colour, texture and, taste-aroma) of the cheese mature C2, mature C1 and 30-day ripened C1 cheese samples were preferred more, respectively.