Effect of bacterial xylanase on the automated production of barley flour-enriched sandwich bread

This research aims to evaluate sensory using a 9-point hedonic scale and different statistical approaches on cookies made from Rhizopora propagule flour. This research used flour made from Rhizopora propagule and wheat flour with varying compositions to make cookies (C1= Rhizophora flour 100% wheat flour 0%, C2 = Rhizophora flour 75% wheat flour 25%, C3 = Rhizophora flour 50% wheat flour 50%, C4 = Rhizophora flour 25% wheat flour 75%). Respondents gave evaluations using a 9-scale hedonic score for the treatments in 4 parameters, including appearance, aroma, taste, and texture. Evaluation scores were analysed using four statistical approaches: Kruskal-Wallis, Freidman, ANOVA-CRD, and ANOVA-RCBD. The results show that different treatments resulted in significantly different respondent evaluation scores. All respondents give evaluation scores higher than the threshold except for C1. This result means that the addition of wheat flour is still needed in Rhizophora cookie production. All treatments have the same evaluation score in appearance treatment, while C3 and C4 treatments have the highest evaluation scores in aroma, taste, and texture. It could be concluded that the potency of Rhizophora flour from its propagule as an ingredient in cookies is confirmed based on sensory evaluation using a 9-point hedonic scale and the ANOVA-RBCD statistical approach.

Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverages were developed using barley and oat flour supplementations. Acidity, pH, viscosity, whey separation and sensory properties were studied. Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH. Whey separation was lower and viscosity was higher in buttermilk sample containing 4%barley and oat flours. Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability. Samples with 4% oat flours level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations. Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.

PurposeThe purpose of this paper was to develop a loaf bread enriched with naranjilla (lulo) fruit (shells, seeds and pulp) and determine the technical quality, sensory acceptability and bioavailability (by in vitro digestion) of antioxidant components.Design/methodology/approachLoaf bread was prepared by using a no-time bread-making process. The crumb moisture, specific volume, crust and crumb color, texture profile analysis, analysis of the crumbs' alveoli, sensory evaluation, in vitro simulation of gastrointestinal digestion and antioxidant capacity were determined. Data were analyzed with one-way ANOVA (α = 0.05).FindingsThe specific volume was reduced by 21% (4.62 cm3/g, p < 0.0001), and the hardness was increased by 70% (2.9 N, p < 0.0001). Enrichment of the bread with naranjilla fruit (NF) contributes a yellowish coloration to the bread, which was very well accepted by the consumers and could be considered a natural colorant alternative. Moreover, the sensory evaluation indicated that the analyzed attributes (appearance, color, odor, taste, firmness and overall quality) of the naranjilla bread presented scores higher than 6.5 of 9 points hedonic scale. Naranjilla in the bread formulation had good acceptability by consumers. Naranjilla-enriched bread had an increase in total phenolic (TP)compounds and total carotenoids. In the product without digestion, naranjilla bread increased 1.7 times for TP, 50 times for CT and 1.3 times for TEAC, compared to the control bread (p < 0.0001). The percentage of bioaccessibility for fresh bread without digestion was 39.2 and 53.9% for the control and naranjilla bread, respectively. The addition of NF contributes to a higher TP compounds content and favors its bioavailability.Practical implicationsFor bread production, fruits that do not meet the quality standards to be consumed as a natural fruit can be used. In this way, these fruits can contribute as a potential use to reduce agro-industrial waste and as a natural colorant.Originality/valueNaranjilla is a native fruit from the subtropical Andean regions, which has high ascorbic acid concentrations, making it a fruit rich in antioxidants. Naranjilla-enriched bread contributes with beneficial compounds for the consumer.

Triticale (Triticosecale wittmack) is grown mostly for forage or animal feeding; nevertheless, some triticale-based food can be purchased at health food stores. Triticale has a potential in the production of bread and other food products such as pasta and breakfast cereals. The aim of the research was to evaluate a consumer’s attitude towards new by developed products made from whole-grain triticale, rye and hull-less barley flour, rice and maize flour. Other cereals besides triticale were used in the flour blend in order to obtain better baking properties. There were 113 respondents who participated in the questionnaire, of them 32 (28.3 %) men and 81 (71.7 %) women. Four samples were given to each respondent – 2 control samples (made from whole-grain wheat flour) and 2 developed products. In sensory evaluation, the experimental muffins and crackers were characterised using a 9-point hedonic scale (determination of overall acceptablity). The overall acceptability of the new products varied between 6.92 and 7.61 on the hedonic scale, which correspond to the acceptability from “like it a little” to “like it much”. One hundred and three respondents liked the new by developed products better than the traditional ones. The respondents wrote in the questionnaire that the new products were healthy and tasty, and they would like to buy them in retail shops.DOI: http://dx.doi.org/10.5755/j01.ct.63.1.4515

The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference

The objective of this study was to determine the influence of varying levels of beta-glucan in barley flour on selected properties of a model baked product. Another aim was to reduce sugar levels in the product by incorporating a natural sweetener stevia and to monitor its influence using instrumental and sensory analysis. Batter rheology was studied using a lubricated squeezing flow technique, pasting profiles of the barley flours were determined with a rheometer, viscoelastic properties were evaluated using dynamic oscillatory rheology to measure G’ and G”, and firmness of the baked products was monitored using a texture analyzer, for changes occurring due to varying β-glucan levels in barley flour and removal of sugar. L a* b* color values of barley flour and muffins were obtained using a colorimeter. A descriptive sensory panel was trained to observe changes in product attributes when stevia was used to replace sugar in the high betaglucan product. Water absorption index was found to be significantly higher for high β-glucan barley flour. The color of both barley flours also had a significant difference in L* (lightness) and b* (yellowness) values. Similarly, muffin samples prepared without sugar, using stevia, were significantly lighter in surface color (higher L*), while the interior colors were darker (higher b*). Low beta-glucan dough showed a lower biaxial extensional viscosity compared to the high beta-glucan dough, which indicates that the level of beta-glucan present in the barley flour has an impact on the dough viscosity. The pasting profiles of the flours were also found to be significantly different, where the high beta-glucan barley flour resulted in a significantly higher peak viscosity but lower peak time compared to low β-glucan barley flour. Muffin firmness was found to be significantly higher when sugar was omitted from the formulation, but there was no significant difference in firmness among the two beta-glucan levels in the muffins. The sensory descriptive panel found significantly higher firmness, surface roughness, and bitterness attributes for the high β-glucan muffins prepared with stevia. Additional efforts will be needed to mask the undesirable attributes in the model baked product occurring due to the removal of sugar.

The present investigation titled &ldquo;Sensory Quality Evaluation of Beetroot (Beeta vulgaris L.) and Pineapple (Ananas comosus) Blended Ready-to-Serve (RTS) Beverage&rdquo; was carried out in the Department of Post-Harvest Management, College of Horticulture and Research Station, Sankara-Patan, Durg (C.G.) during the academic year 2024-25. The experiment was conducted under Completely Randomized Design (CRD) with three replications, comprising seven treatments formulated with varying proportions of beetroot and pineapple juices. The treatment combinations included T0 (100% beetroot juice), T1 (95% beetroot + 5% pineapple juice), T2 (90% beetroot + 10% pineapple juice), T3 (85% beetroot + 15% pineapple juice), T4 (80% beetroot + 20% pineapple juice), T5 (75% beetroot + 25% pineapple juice), and T6 (70% beetroot + 30% pineapple juice). This study aimed to develop beetroot-pineapple RTS beverages, evaluate their sensory attributes, and assess consumer acceptability during storage. Sensory evaluation was conducted by a semi-trained panel using a 9-point hedonic scale over 45 days of storage. Results indicated that T6 (70% beetroot + 30% pineapple) consistently received the highest scores for colour, appearance, flavour, taste, and overall acceptability, while pure beetroot juice (T0) was least preferred. Although sensory scores declined gradually during storage, pineapple-rich blends maintained superior acceptability. These findings indicate that incorporating pineapple juice (20-30%) into beetroot RTS enhances sensory quality and storage stability of beetroot-based RTS beverages, making them more appealing to consumers and confirm the potential of beetroot-pineapple blends as a nutrient-enriched RTS beverage.

The n umber of questions and scale types could be factors affecting consumer responses in sensory evaluation. In four basic taste test s of orange juice, consumers were requested to rate the intensity of the taste of each product by asking for only one taste (sweetness or sourness), two tastes (sweetness and sourness), three tastes (sweetness, sourness, and saltiness) and all four tastes (sweetness, sourness, saltiness, and bitterness) in each trial. It was found that sweetness was rated significantly higher (p<0.05) when asking for only one question, while the opposite result was found in sourness but the intensity discrimination of sourness when asking only one question was better than when asking more questions. Three different scales for the acceptance test , including a 9-point hedonic scale , two 10 cm line scales, one anchoring “min-max” scale and one anchoring “dislike-like” scale , were used for evaluating six snacks. The result s of the 9-point hedonic scale w ere significantly higher (p<0 . 05) than those of 10 cm line scale with “dislike-like” end-anchors, and the product discrimination of the 9-point hedonic scale was better than those of the 10 cm line scale s with “dislike-like” and “min-max” end-anchors, respectively.

Bread is one of the world’s most common and widely consumed foods. It is an important and affordable food for the poor in developing countries like Nigeria. The nutritional values of bread can be greatly improved by the addition of natural flavours. However, there have not been many studies on flavouring breads with natural flavours. The objective of this study was to evaluate sensory and consumer acceptability of breads produced using natural flavours. Selected flavours were ginger, garlic, cinnamon, turmeric, and nutmeg. These natural flavours are revered for their potential health attributes. They are reported to have positive effects in the treatment of numerous diseases, especially chronic ones such as cancer, diabetes, and cardiovascular diseases. Nutrition and health are intricately linked, and this is a well-established fact. The ability of nutrition (in this case, nutrients from the selected natural flavours) to reduce the risk of diseases has engaged the attention of researchers and nutritionists alike in recent decades. In this study, five samples were produced using each of the selected flavours in the production of breads. Each of the five bread samples was produced using 5 % ginger, garlic, cinnamon, turmeric or nutmeg powder. Bread was baked using automatic commercial baking line according to American Association of Cereal Chemists. Production of the various bread samples was done under the same environmental conditions. Sensory analysis was done for various sensory attributes of the five bread samples by 50 consumer panelists comprising staff and students of Obafemi Awolowo University, Ile-Ife, Nigeria. The panelists ranked the consumer acceptability of the various samples using a 9-point hedonic scale. The colour, taste, flavour, texture, and general acceptability were rated. Bread produced using 5 % ginger powder had the highest mean hedonic score for colour, taste, flavour, texture, and general acceptability, implying that sample A was the most preferred and would be the likely most acceptable by consumers. Key words: flavours, bread, sensory, acceptability, nutrition, health, food, organoleptic

본 연구에서는 보릿가루를 발효식품에 이용하고자 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus와 Streptococcus thermophilussei (1:1:1)등 3종의 혼합균주를 이용하여 탈지분유와 보릿가루로 요구르트를 제조하고 보릿가루첨가량에 따른 요구르트의 품질특성, <TEX>${\beta}$</TEX>-glucan 분석, 항산화 활성, 관능평가를 측정하였다. 보릿가루를 첨가하지 않은 대조군에 비해 1%와 3% 보릿가루 첨가군에서 pH는 낮았고, 적정산도와 당도는 높았다. 젖산균 수는 대조군에 비해 적었으나 점도는 높았고, 색도의 경우 L값은 낮았고, a값과 b값은 높았다. HPLC에 의한 유기산 분석결과 젖산이 주요 유기산 성분이었으며 3% 보릿가루 첨가군이 대조군에 비하여 높았고 초산의 경우에도 3% 첨가군이 현저한 증가를 나타내었다. <TEX>${\beta}$</TEX>-Glucan 함량과 항산화 활성은 보릿가루 첨가량이 증가할수록 증가하였으며 관능평가 결과 전반적인 기호도는 3% 보릿가루 첨가군이 대조군과 비슷하였고 보릿가루 첨가량이 증가할수록 기호도는 감소하였으며 연령대별 기호도는 보릿가루첨가에 따른 기능성 향상이라는 점에서 높은 연령대에서의 기호도가 높은 것으로 나타났다. 이와 같은 실험결과 보릿가루는 3% 이하로 첨가하는 것이 바람직한 것으로 판단된다. In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties were estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low, and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. <TEX>${\beta}$</TEX>-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control, and as the barley flour content increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.

Agarwood (Gyrinops versteegii) and sugar palm (Arenga pinata) are essential non-timber forest products from Lombok Island, Indonesia. This research aims to conduct a 9-point hedonic scale on palm sugar candy made from a formulation of agarwood leaves infusion and Arenga sap water with different proportions. Four formulations are used as a treatment in this research, including F1 (agarwood infusion: sap water=1:2), F2 (agarwood infusion: sap water=1:3), F3 (agarwood infusion: sap water=1:4), and F4 (agarwood infusion: sap water=1:5). The 9-point hedonic scale is used in this research range from 9 (Like extremely) to 1 (Dislike extremely). Four statistical approaches were used, including Kruskall-Walllis, Freidman, ANOVA-CRD, and ANOVA-RCBD. Duncan Multiple Range Test and spider chart analysis were also used as analytical tools. Respondents were evaluated in 4 parameters: appearance, aroma, taste, and texture. The result shows that treatment significantly affects numerical hedonic scores given by the respondents in all statistical approaches. F3 has the highest numerical hedonic score in aroma and taste parameters, while F4 has the highest appearance and texture parameters. However, based on the overall evaluation, F4 is the best formulation. It could be concluded that a mixture of agarwood leaves infusion and Arenga sap water with a proportion 1 of 5 was the best formulation to produce palm sugar candy with the highest sensory evaluation score based on a 9-point hedonic scale.

This study aimed to determine the standardized Karlang formulation as a basis for enhancing pedagogical practices in bread and pastry production. The study utilized a Completely Randomized Design (CRD), incorporating a control group and three bread formulations. It was done through the experimental method, using the variance of a Completely Randomized Design (CRD) with four treatments replicated three times. The findings revealed that Karlang powder in a cinnamon roll was highly acceptable in terms of its texture (Mean=8.80, SD=1.00), aroma (Mean=8.82, SD=1.01), taste (Mean=8.98, SD=1.09), and color (Mean=8.88, SD=1.99). Thus, the Karalng powder roll was highly acceptable as a bread product. In addition, the use of Karlang powder in muffins was also highly acceptable in terms of its texture (Mean=8.82, SD=1.42), aroma (Mean=9.06, SD=1.00), taste (Mean=8.82, SD=1.39), and color (Mean=9.18, SD=1.02). Therefore, cinnamon rolls and karting muffins using Karalng powder were highly acceptable as bread products. The Karlang powder in bread and pastry production produced a highly satisfying aroma, color, taste, texture, and acceptability. Moreover, the crafted demonstration guide for the developed Karlang powder is highly recommended for those engaged in bread and pastry production using Karlang powder.

SummaryWholegrain composite flours are used for bakery products to enhance their nutritional value and to decrease the reliance on wheat importation as well as to ensure food security in most developing countries. This work aimed to optimise oat, maize, barley and wheat flour levels in the development of nutritionally enriched wholegrain pretzels. Composite flour blends were prepared by mechanical mixing of oat flour (OF), barley flour (BF), maize flour (MF) and wheat flour (WF) in the following proportion: WF (100%) (T0 – control), W:B (90:10) (T1), W:M (90:10) (T2), W:O (90:10) (T3), W:B:M:O (85:5:5:5) (T4), W:B:M:O (76:8:8:8) (T5) and W:B:M:O (70:10:10:10) (T6). Wholegrain composite flour mixes were analysed for their proximate composition and antioxidant properties. The fat, protein, ash and moisture content significantly changed (P &lt; 0.05) in all treatments, while the fibre content increased. DPPH radical scavenging activity and total phenolic and flavonoid content showed significant changes compared to the control. A rapid visco analyser determined multigrain flour's rheological and pasting properties, and the values showed significant (P &lt; 0.05) differences for peak viscosity, final viscosity and pasting temperature. The final product was analysed for proximate analysis, texture, colour and sensory evaluation. The increase in moisture, protein, fibre and ash content of the product was observed. Moisture, fat and fibre content of pretzels exhibited significant correlations (P &lt; 0.05) with the sensory parameters. A grouping of the samples in function of the chemical and sensory characteristics was depicted from the principal component analysis. Texture and colour analysis showed significant differences (P &lt; 0.05). Sensory evaluation results showed that the overall score for acceptability found for composite flour mix which contains 10% barley, 10% oat and 10% maize with wheat in a 30:70 ratio was accepted by the consumer. Consumption of wholegrain pretzels as snack food can contribute to a nutritious and balanced diet.

Abstract: Milk is an essential dietary calcium source, with estimates from 40% up to 74% of calcium coming from dairy foods. People who avoid dairy foods usually had an inadequate nutritional intake, unless they had an adequate intake of other high calcium dietary foods. A study was conducted to enrich calcium in ice cream to counteract the deficiency. Calcium in the form of calcium citrate was supplemented at three different levels viz.500mg, 1000mg and 1500mg in one litre of ice cream mix. The enriched ice cream samples were subjected to sensory evaluation for its acceptance, using the 9-point hedonic scale. Further, the sensory attributes of calcium-enriched ice cream were analyzed with the texture profile analyzer’s help. The recovery percentage of calcium in the enriched ice cream was carried out by Atomic absorption spectrometry. The study concluded that calcium could be enriched in ice cream mix at a 500 mg per litre level since it had better acceptability and thereby counteract the calcium deficiency. Keywords: Ice Cream -Calcium- Enrichment- Sensory evaluation- Texture analysis- Stability

Golden apple snails (GAS) are recognized as pests in many regions worldwide. However, they are also eaten for nutritional value, though they remain underutilized. This study aimed to develop a sausage made from golden apple snails that is nutritious, safe, and acceptable to consumers. Four varying proportions of the meat of the golden apple snail (GAS) were prepared to replace pork: 0% (T0), 90% (T1), 80% (T2), and 70% (T3). A sensory evaluation using a 9-point hedonic scale was conducted, employing weighted mean and analysis of variance (ANOVA). Meanwhile, physicochemical, nutritional composition, and microbiological analyses were conducted according to standard AOAC methods. The results indicated that the sausage with 70% GAS meat was liked very much, with an acceptability index of 87%. The sausages with 90% and 80% GAS meat were liked moderately, with 77% and 81% acceptability scores, respectively. There is a statistically significant difference in texture (p-value = 0.000085) between the four (4) treatments at p&lt;0.05. However, in appearance and flavor, there is no significant difference between the four (4) treatments (p-value = 0.844397 and 0.742762) at p&lt;0.05. Moreover, the nutritional facts of GAS sausage are low in fat (3 g) and sodium (70 g), with moderate calories (90 kcal), carbohydrates (8 g), and protein (8 g). The microbiological tests for Escherichia coli count (&lt;10*CFU/g), Staphylococcus aureus count (50 CFU/g), and Salmonella detection are lower and within the set standard by the FDA. However, the total coliform count exceeds the set limit, which calls for food safety measures before its commercialization. The physicochemical analysis further showed that the moisture (66.98 g) and crude protein (13.49 g) are high, while the ash (2.15 g), energy (152 kcal), crude fat (4.77 g), and carbohydrates (12.99 g) are moderate. Moreover, preservatives and modified atmospheric packaging, such as vacuum sealing, may be considered to ensure food safety.