9-point Hedonic Scale Research Articles

Starfruit (Averrhoa carambola L.) jam enriched with different types of sugar: A comparative study

This study used an experimental research design. The study was conducted to develop food products using starfruit as the main ingredient and to determine the nutritional composition of starfruit jam. Fifty respondents evaluated the starfruit jam through organoleptic criteria such as appearance, aroma, flavor, consistency, taste, aftertaste, and overall acceptability; a 9-point hedonic scale was used to determine the level of acceptability. This study included three treatments using varying types of sugar, such as white (treatment 1), brown (treatment 2), and muscovado (treatment 3), with the same measurements of ingredients generally acceptable as a result. Treatment 2 has the highest overall acceptability, followed by Treatment 3, and the least is Treatment 1, which are all described as very much by the respondents. Additionally, treatment 2 is the most preferred product regarding taste and aftertaste, while the different age groups have diverse acceptability levels when the food product was evaluated. Starfruit jam was analyzed, and its various nutritional content was determined to ensure that it is healthy and nutritious when consumed. Furthermore, the economic value of starfruit jam provides high investment returns due to the province's availability and affordability of supply. Finally, a potential source of income and product commercialization was forecasted for this newly developed foodstuff.

Formulation and Evaluation of Finger Millet based Convenience Mixes

Background: Finger millet is an inevitable traditional climate-smart crop of Jharkhand, which has the potential to address the problem of malnutrition on a sustainable basis. However, despite its nutritional and health potential, it is on the verge of extinction. The revival of finger millet in the daily diet of people requires diversification of the products suiting to the changing needs of the consumers. Rapid industrialization and urbanization and changes in the eating habits of Indian people led to a very high demand for convenience mix. Therefore, an attempt was made to develop a low-cost finger millet-based burfi and halwa mix and evaluate the nutritional quality of the mixes. Methods: Two types of burfi mix and halwa mix were developed by using ragi malt or ragi semolina, wheat and germinated green gram supplemented with milk powder, groundnut, etc. Developed products were subjected to sensory evaluation on a 9-point Hedonic scale and analyzed for proximate composition, calcium, iron, phosphorus, copper, zinc, and ß-carotene by standard methods. Result: All products were found acceptable. Both experimental burfi and halwa mixes were found superior in terms of protein, fiber, calcium, phosphorus, iron, copper and zinc.

Caralluma-enhanced bread: A novel approach to combat advanced glycation end products and metabolic syndrome-related enzymes

Wheat bread is a commonly consumed bakery item known for its high energy content. Nevertheless, bread produced from refined flour may lack in nutritional quality. To boost the nutritional profile of bread, various cereals, legumes, and medicinal herbs have been blended with wheat flour. This research aims to evaluate the overall polyphenol content (TPs), antioxidant potential, antiglycation characteristics, inhibition of enzymes linked to metabolic syndrome (such as α-amylase, α-glucosidase, and pancreatic lipase), and the sensory appeal of bread enhanced with caralluma extract powder (CEP). Different proportions of CEP (2%, 4%, and 6%) were substituted for wheat flour to create composite bread. The bread was prepared following a standard recipe, dried, and stored for subsequent analysis. TPs were quantified using the Folin-Ciocalteu method, and antioxidant potential was gauged by measuring its ability to scavenge ABTS and DPPH radicals. The Bovine Serum Albumin-Glucose (BSA-Glu) assay was used to ascertain the impact on antiglycation. Additionally, in vitro examinations were conducted to measure the inhibitory effect of CEP-enriched bread on alpha-amylase, alpha-glucosidase, and pancreatic lipase. To determine the palatability of the bread samples among consumers, a 9-point hedonic scale was used for the evaluation. Statistical analysis involved ANOVA (One-way analysis of variance) followed by the LSD post-test to compare and analyze the outcomes of bread with different CEP levels against the control bread. Bread containing 2%, 4%, and 6% CEP showed significantly higher levels of TPs (147.15 mg GAE/100g) and antioxidant capacity (ABTS 132.81 µmol TE/100g, DPPH 172.36 µmol TE/100g) compared to the control bread. CEP-enriched bread also exhibited significantly stronger inhibitory effects (p<0.05) against the formation of advanced glycation end products (20.46%-32.24%) compared to the control (10.18%). Inhibitory effects on metabolic enzymes—α-amylase (6.26%-17.24%), α-glucosidase (10.26%-22.24%), and pancreatic lipase (8.26%-19.24%)—increased significantly with higher levels of CEP in the bread. Sensory analysis indicated that all CEP-incorporated bread samples received an acceptable score (≥ 6), suggesting their palatability. In conclusion, bread enriched with CEP displayed significantly improved phytochemical properties at all incorporation levels, as well as substantial inhibition of advanced glycation end products and metabolic syndrome-related enzymes. Further research should investigate the effects of maximum CEP incorporation in bread.

From waste to taste: Nutritional and sensory insights into mango peel-infused cake

This research investigated the nutritional qualities of cakes supplemented with mango peel powder. The experiment included analyzing the proximate composition, which included mineral content level evaluation for phosphorus measurement using a spectrophotometer; sodium and potassium determination via flame photometry; and iron, zinc, calcium and magnesium levels quantification using atomic absorption spectrophotometry in accordance with A.O.A.C (1990) guidelines. It also measured radical scavenging activity assays parameterized under DPPH radicals and assessed antioxidant potential through total polyphenolic content assessment using the Folin-Ciocalteu method, which revealed that cake samples mixed with varying amounts of mango peel had higher values than wheat flour alone. A serial dilution approach was used to count fungus in order to detect the presence of microorganisms, while a water activity meter was used to evaluate the moisture levels of the cake samples. The texture analyzer determined hardness, whereas the colorimeter determined color values (L*, a*, b*). We used a 9-point hedonic scale to measure consumer satisfaction with each cake sample. To quantitatively analyze findings across different mango peel powder incorporation levels in cakes vs control cake samples, ANOVA was used, followed by an LSD post-test. Incorporating 10%, 15% and 20% mango peel powder resulted in considerably greater ash, crude fat and crude fiber levels (p<0.05), but reduced protein and carbohydrate levels (p>0.05). Cakes with additions had higher sodium, potassium, calcium, magnesium, iron, zinc (p<0.05), total phenol and antioxidant qualities. Cakes having 15% or 20% mango peel powder earned approval ratings of ≥6. Thus, the study showed that including simple cakes recipe using mango peels had favorable impacts on nutritional profiles, sensory appeal and suppressing microbial growth, minimizing waste via our results valuable towards creation of healthy bake products.

Exploring the techno-functional potential of Arsenura armida and Acheta domesticus flours in wheat bread formulation

Abstract Food fortification and enrichment are popular trends in food production, aiming to boost nutritional value, health benefits, and techno-functional properties. These objectives can only be achieved if fortified foods are consumed widely and in sufficient quantities. Therefore, bakery products such as bread or pasta are often chosen as food vehicles. This study investigated the impact of adding insect meal to wheat bread, focusing on quality, physical, and sensory properties. The aim was to partially replace wheat flour with flours from Arsenura armida or Acheta domesticus, testing each independently at 5 parts and 10 parts substitution levels. A factorial design (2̂3) was used to assess the effects of the selected proportions of insect meal, wheat flour, and water on the bread characteristics. Breads with A. armida meal did not show significant differences in moisture content, water activity (aw), and width-to-height ratio (W/H) compared to the control (). In contrast, bread with A. domesticus meal showed significant differences in aw, W/H, and moisture (), with the sample substituted by 10 g of A. domesticus meal showing the lowest moisture (24.5%) and highest W/H (5.43). Color analysis revealed no significant difference () in the total color difference (ΔE) of the crumb of all the formulations tested, neither for A. armida nor A. domesticus. The evaluated proportions of insect meal did not affect this characteristic. The sensory evaluation (9-point hedonic scale) showed no significant differences () in aroma, color, crust and crumb appearance, flavor, and overall acceptability among formulations with A. armida or A. domesticus flours compared to the control. Scores ranged from 5.5 ± 2.4 to 6.9 ± 2.1, corresponding to “like slightly.” The factorial design identified formulations with improved texture, which is associated with the general acceptability of insect flours (A. armida and A. domesticus) when mixed with wheat flour and water to produce bread.

Nutritional, Textural and Sensory Quality of Cookies Supplemented with Moringa oleifera and Spinacia oleracea

Iron deficiency is a prevalent global nutritional issue, especially in developing countries. This study focuses on developing iron-rich cookies by incorporating Moringa oleifera and Spinacia oleracea leaf powders, which are excellent sources of essential nutrients such as iron, protein, magnesium, and vitamins. Both ingredients were selected for their ability to improve the nutritional profile of the cookies while providing a natural source of iron to address anemia. The cookies were subjected to extensive physico chemical analyses, including moisture content, diameter, shape, thickness, and color, with results comparable to standard values. Nutritional analysis revealed that the fortified cookies contained increased levels of protein (7.2 g), iron (5.1 mg for sweet cookies and 5.6 mg for khara or savory cookies), magnesium (0.9 mg), and vitamin C (21.1 mg), providing a significant boost over conventional cookies. Sensory evaluation was conducted using a 9-point hedonic scale to assess appearance, texture, taste, flavor, and overall acceptability. The panel, consisting of untrained members, showed a favorable response to both sweet and savory varieties of the cookies. The antioxidant properties of the cookies were also evaluated using DPPH free radical scavenging activity, demonstrating strong antioxidant potential with a radical scavenging activity of 95.99% at a concentration of 10 µg/ml. Moreover, work such as stability test has to be done to check the shelf life and storage condition of the product. These nutrient-enriched cookies not only meet sensory quality expectations but also provide health benefits, making them a functional food product with potential market appeal.

Evaluation of sour-type pomegranate germplasm for field performance, fruit yield and anardana quality attributes

Thirty-one sour-type pomegranate genotypes have been evaluated for growth, fruit yield, physico-chemical attributes and anardana quality in randomized complete block design under hot arid climate. Germplasm CIAH PG-1 had highest fruit number/plant 46.92 as well as fruit yield 12.40kg/plant, followed by Gul-e-Shah R. Pink (42.74 fruit number/plant and 10.98kg/plant) and Tujetis EC-104347 (42.75 fruit number/plant and 9.96kg/plant). The highest fruit weight 263.84g was also recorded in CIAH PG-1. The highest aril content (67.71%) was observed in CIAH PG-1 which was statistically at par with Khog and Bedana Seedless. The highest juice acidity was recorded in Tujetis EC-104347 (3.57%), statistically alike CIAH PG-1 (3.50%). The lowest dehydration ratio was observed in CIAH PG-A-3 (2.23), comparable to CIAH PG-A-5 (2.31). Maximum anardana recovery was reported in CIAH PG-1 (2.23kg/plant) which was followed by Tujetis EC-104347 (1.93kg/plant) and Gul-e-Shah Rose Pink (1.82kg/plant). The anardana acidity ranged from 4.63 to 7.99% and the promising germplasms with more than 7% acidity were AHPG H-2, Tujetis EC-104347, CIAH PG-1, Khog, Gul-e-Shah, IC-318712 and Tabest. Based on nine points hedonic scale, CIAH PG-1 received the highest overall acceptable sensory score of 8.67, followed by Tujetis EC-104347 and Gul-e-Shah R. Pink at 8.37 and 8.23 respectively. In conclusion, CIAH PG-1 demonstrated exceptional performance across various matrices, including field performance, anardana recovery, quality and sensory attributes, which establishes it asthe superior choice for quality anardana production. Tujetis EC-104347 and Gul-e-Shah R. Pink also observed suitable option for processing applications and valuable contributors to future breeding programs.

Evaluation of Chemical and Sensory Properties of Fruit Bar from Blends of Banana and Paw-Paw Fortified with Protein Concentrate from African Yam Bean

This study aimed at evaluating chemical and sensory properties of fruit bar from blends of banana and paw- paw fortified with protein content from African yam bean Fruit bar samples were prepared with blends of ripe bananas and pawpaw, and protein concentrate from African yam bean in the ratios of 100:0:0, 70:25:5, 60:30:10 and 50:35:15 respectively, which were labeled as BPA1, BPA2, BPA3, and BPA4. The formulated samples were used to produce fruit bar. The proximate and vitamin composition were determine using standard methods. Sensory properties were evaluated using 9-point Hedonic scale. The results showed that the proximate composition of fruit bar samples ranged from 18.83 to18.19 % for moisture, 1.5 to 9.38 % for protein, 14.61 to 16.77 % for fat, 0.23 to 0.23% for fibre, 1.49 to 1.99 % for Ash, 63.37 to 53.45% for carbohydrate. Vitamin B2 content ranged from 0.014 to 0.022 mg/100g. Increasing proportion of protein concentrate from African yam bean in fruit bar significantly (p<0.05) increases protein, fat, ash and fibre content of fruit bar. The sensory score showed that all the samples were generally accepted but the sample with 100% banana (BPA1) was the most preferred, followed by sample produced from 70% Banana, 25% Pawpaw and 5% African yam bean. Protein content of fruit bar from blends of banana and paw- paw was improved due to addition of African Yam bean.

Evaluation of Macronutrient and Selected Micronutrient Contents of Peanut Butter Fortified with Moringa Leaf Powder

Background to the Study: The increasing prevalence of malnutrition and micronutrient deficiencies, particularly in developing countries, necessitates the development of affordable, nutrient-dense foods. Aim: This study aim to develop and evaluate the nutritional and sensory properties of peanut butter fortified with moringa leaf powder to enhance its macronutrient and micronutrient composition for addressing malnutrition. Place and Duration of Study: Conducted in the dietetics kitchen of the Department of Human Nutrition and Dietetics, Lead City University, Ibadan, Oyo State, Nigeria, between February to May 2024 Methodology: Peanut butter was prepared using roasted groundnuts and fortified with varying levels of moringa leaf powder. A 70:30 ratio was applied for the peanut seeds and moringa powder respectively. The fortified peanut butter was prepared using standard methods, including sorting, roasting, de-hulling, grinding, and fortification. Nutritional analyses were conducted to determine proximate composition (protein, fat, fiber, ash, and carbohydrate) and micronutrient levels (iron, potassium, zinc, vitamin B6, and vitamin A). Sensory evaluation was performed using a 9-point hedonic scale to assess taste, texture, color, and overall acceptability. Data were analyzed using ANOVA with the Statistical Package for the Social Sciences (SPSS) Version 22.0, and differences between means were considered significant at p < 0.05. Results: The results showed significant improvements in the nutritional composition of the fortified peanut butter compared to the control. Protein, fat, and fiber levels in the fortified product were 26.23 ± 0.08%, 52.66 ± 0.01%, and 4.87 ± 0.03%, respectively, compared to 24.84 ± 0.06%, 50.68 ± 0.01%, and 4.35 ± 0.01% in the control. Fortification also enhanced micronutrient levels, with iron and zinc increasing from 5.25 ± 0.02 mg/100 g and 3.24 ± 0.03 mg/100 g in the control to 7.14 ± 0.02 mg/100 g and 4.80 ± 0.03 mg/100 g in the fortified product. Sensory evaluation indicated higher scores for color but slightly lower scores for flavor and texture in the fortified samples (p <0.05). Conclusion: Fortifying peanut butter with moringa leaf powder significantly enhances its nutritional profile, particularly for iron, potassium, zinc, vitamin B6, and vitamin A. This fortified product presents a viable, cost-effective intervention for combating malnutrition in resource-limited regions. The study emphasizes the potential for large-scale production and highlights the need for further research on consumer acceptability and shelf stability.

Sensory Analysis of a Greek Yoghurt Spread with Blends of Butter and Salt

Aims: To design and evaluate a nutritious Greek yoghurt spread, exploring optimal combinations of butter and salt to elevate sensory satisfaction Study Design: The study was experimental and laboratory-based, focusing on optimizing the base for low-fat functional Greek yoghurt spread production. Place and Duration of Study: The study was carried out at the Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, during the period from January 2024 to October 2024. Methodology: The Greek yoghurt spread was prepared using standardized cow milk (4% fat), fermented with a mixed starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Initially, the butter content was varied at levels of 30%, 40%, and 50%, followed by adjustments to salt concentrations at 0.5%, 1.0%, and 1.5%. Sensory evaluation of the prepared samples was conducted by a trained panel using a 9-point hedonic scale, assessing attributes such as flavour, colour and appearance, body and texture, spreadability, and overall acceptability. Data were statistically analyzed using ANOVA, and significant differences were identified with critical differences (CD) at a 5% significance level. Results: Increasing butter content significantly enhanced flavour, spreadability, and overall sensory acceptability, with the 40% butter sample achieving the highest scores for all attributes. Similarly, the inclusion of 1% salt improved flavour, texture, and overall acceptability compared to other concentrations. The optimized formulation with 40% butter and 1% salt received the highest sensory ratings, indicating a balance of creaminess, spreadability, and palatability. Conclusion: The study demonstrated that a butter concentration of 40% and a salt concentration of 1% are optimal for achieving superior sensory quality in low-fat functional Greek yogurt spreads. These optimized formulations provide a nutritious, protein-rich, and lower-fat alternative to traditional high-fat spreads, combining sensory appeal with health benefits. The findings offer valuable insights for developing innovative dairy spreads that cater to health-conscious consumers, delivering a wholesome, flavorful, and versatile product without compromising on taste or nutritional value.

Physicochemical and Sensory Properties of Salad Creams Made from Yellow Corn Flour

The study was carried out to evaluate the physicochemical, rheological and sensory properties of corn-based salad cream. Standard analytical methods were used in measuring the physicochemical composition and rheological property; while a 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream. The values of pH varied between 4.5 and 5.5; while the control had a pH of 5.5. The formulated salad creams as well as the control sample had moisture content above 40 %; while protein and fat contents of the samples ranged from 0.88 % to 7.00 % and 1.70 % to 11.28 % respectively. The control had protein content of 8.75 % and fat content of 0.68 % in that order. Total available carbohydrate in the formulated samples ranged from 26.17 to 39.79 % and 27.57 % in the control sample. The titratable acidity for the samples ranged from 1.31 – 1.63 while the control was 1.55. The ash content values for sample ranged from 1.60 to 7.70 % while the control was 4.10 %. The values obtained for dry matter were in the range of 48.20 to 59.90 % and 49.80 % for samples and control respectively. Fiber in the samples and control sample were 2.15 to 8.75 % and 8.50 respectively. The formulated salad cream and the sample used as control have energy in the range of 170.7 to 234.2 kcal/g and 1151.4 kcal/g respectively. The value for viscosity of the various formulations of salad cream ranged from were 2.85 – 3.47 Pa.s. The control sample value was 20.50 Pa.s. Values for colour in the various formulated salad creams were 2.0 to 2.4 Hazen while that of the control was 2.6 Hazen. The mean scores of flavours, taste, aroma, texture, colour and overall acceptability of the salad cream samples prepared from yellow corn flour compared with a commercial salad cream shows flavour range of 6.4 to 6.6. Taste ranged from 6.6 to 6.8, aroma ranged from 6.6 to 7.2. Texture attribute ranged from 4.2 – 6.8 while the average score for colour range from 4.30 – 8.50 was observed in the samples. The sample F02 had the highest value (6.0) for overall acceptability while F03 had the least value of 5.8. Sample F02 was preferred by the Panellist to the control sample. This implies that comparable salad cream can successfully be produced from yellow corn flour.

Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale

Sensory evaluation of cookies formulated with rhizopora propagules flour using 9-point hedonic scale

Development of Antioxidant-Rich Gummies by Utilizing Pomegranate Juice and Water Chestnut Extract to Boost Immune System

Consumption at high levels is attributed to health hazards. Pomegranate juice and water chestnut extract possess antioxidant and immune-enhancing properties, making them a healthy gummy alternative to conventional gummies. The aim of this study was the formulation of gummies with antioxidant-rich pomegranate juice and water chestnut extract to enhance their nutritional, sensory, functional properties, and to boost immune system. Pomegranate to water chestnut ratios 50:50, 70:30, and 60:40 along with the control were prepared in three formulations. Proximate, phytochemical, textural, and microbial characteristics were analyzed using standard methods. However, organoleptic properties and shelf-life of the product was also determined. A 9-point hedonic scale was used to evaluate the sensory parameters of the developed product. Proximate analysis showed Sample B (70:30) had the lowest percentage for moisture 18.5%, the highest percentage for protein, 1.3%, and the percentage for carbohydrates, 79.2% leading to a firmer texture. Phytochemical analysis showed Sample B as having the highest percentage total phenolic content with 5.8 mg GAE/g and flavonoid content of 4.1 mg QE/g which led to strong antioxidant activity with 70% inhibition and the lowest IC50 value at 6.2 mg/mL. Texture evaluation showed that Sample B had the highest rating for hardness at 3.5 N, chewiness at 0.8, and cohesiveness at 0.7 of textures, which meant better textural integrity. Microbiological assessment showed that Sample B was the lowest level of microbial activity at 1500 CFU/g after 8 weeks of storage and thus attributed to longer shelf life. The sensory analysis favored Sample B having the highest overall acceptability score of 9, attributed by its good balance of flavors, texture, and mouthfeel. These results establish a suitable sensory appeal, good antioxidant properties, and boosting of immune functionality through the 70:30 pomegranate-to-water chestnut formulation. The developed product can be suggested as a promising functional food product. Its future research lines may include natural sweeteners and clinical trials evaluating long-term health impacts.

Development and Shelf-Life Study of Twin-Screw Extruded Fish Snacks Using Mackerel and Rohu Powder

Fish has a lot of promise for creating novel, nutrient-dense food products since it is a rich source of high-quality protein, vital amino acids, Omega-3 fatty acids, and other minerals. In order to improve the texture, nutritional profile, and shelf life of a fish-based extruded snack supplemented with corn and millet flour, this study used extrusion technology. Five formulations were made with different amounts of millet flour (20–40%), maize flour (50%), and fish powder (10–30%). To guarantee constant product quality, optimized extrusion parameters were used, such as a barrel temperature of 112°C, screw speed of 320 rpm, and feed rate of 210 g/min. Seasoning, tapioca starch (3–5%), and natural preservatives (tocopherols) were added to enhance the product's functionality and sensory qualities. Considering a protein level of 25% per 100 g and a well-balanced amino acid profile, Treatment 5 (30% fish powder, 50% maize flour, 20% millet flour) stood out as the best formulation among the others. Treatment 5 received a taste and texture rating of 8.5 on a 9-point hedonic scale, suggesting strong customer approval. The product demonstrated exceptional stability and sharpness, retaining its quality for three months in ambient circumstances. This study emphasizes how fish-based extruded snacks can offer a nutrient-dense, shelf-stable substitute for traditional snacks, encouraging the exploitation of underutilized fish resources and boosting both food security and economic expansion.

Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study

A remarkable variety of cheeses are made in the US and Mexico, each with distinct sensory characteristics. Therefore, the objective of this study was to identify the sensory perception of eighteen varieties of cheeses, comprising eight manufactured in the US and ten manufactured in Mexico. Additionally, we evaluated the influence of the cultural context of the judges on the sensory profiles of different cheeses. Twelve semi-trained judges, divided equally between the US and Mexico, participated in intensive training during an exchange program held in both countries. The judges utilized sensory evaluation questionnaires in English, which encompassed three components: (1) the Rate-All-That-Apply (RATA) method, which assessed eighteen specific attributes of each cheese on a numerical scale from 1 to 10; (2) preliminary acceptability tests conducted using a 9-point hedonic scale; and (3) preliminary tests of willingness to buy the products, evaluated by a yes/no question. This study reveals the perception of the most popular cheeses made in Mexico and the US, where the main differences were in three attributes—elasticity, saltiness, and acidity—explained by different cheese-making practices. In general, a few significant differences were observed in the sensory perception of cheese based on the judges’ origins. The most notable differences were found in the cheeses manufactured in the US, particularly in terms of texture and taste attributes. This preliminary study identifies possible significant sensory trends in California, USA, and Aguascalientes, Mexico.

Effects of Cricket Powder on Growth Performance, Carcass Traits, Pork Quality, Physicochemical, and Sensory Analyses of Finishing Swine

Feeding pigs, a balanced diet is an important factor to promote growth performance and results in higher yield and quality pork. Alternative ingredients such as cricket powder (CP) can be used as a substitution to provide high-quality protein for swine. Therefore, this experiment was investigated the effects of cricket powder on growth performance, carcass traits, pork quality, physicochemical, and sensory analyses of finishing swine. Eight finishing hogs (Hampshire cross) were allotted to two treatments: 1) control (0% CP) and 2) control + 2% CP (CP replaced SBM), for 34 days. All treatments were analyzed for growth and carcass performance (ADG, ADFI, G: F, LEA, BF, HCW, and DP), sensory evaluation (9-point hedonic scale with 14 trained panelists), physicochemical (nutrition content, pH, moisture (%), ash content, color (L*, a*, b*), lipid oxidation (TBARS)), and microbiological analysis (aerobic heterotrophs (AH), E. coli, Enterobacteriaceae). Pork loin samples coated with 2% CP were used for all treatments, except the control treatment. Each treatment was prepared and stored at 3°C for 9 days. The results showed that the control diet pigs outgained pigs fed 2% CP 1.03 kg/d vs. 0.62 kg/d. There was no difference (p>0.05) in ADFI or G: F regardless of treatment. Pigs fed 2% CP tended to have greater DP (80.10% vs. 78.21%). The 2% CP treatment obtained the highest scores for all sensory attributes, acceptability (85.71%), and purchase intent (71.43%). Adding 2% CP improved the crude fiber (4.44%), iron (13.60 ppm), and zinc contents (21.50 ppm). Pigs fed 2% CP had increased (p<0.05) a* redness (10.51), pH value (5.91), and moisture content (73.03%). No E. coli and Enterobacteriaceae were detected in this experiment. In addition, samples with 2% CP increased redness values, decreased lipid oxidation, and decreased aerobic heterotrophs counts compared to the control treatment. Thus, our results suggest that adding cricket powder in swine production can be used to promote sustainability, enhance meat color, decrease undesirable microorganism growth, and prolong the shelf-life of pork loin.

Microgreens: Acceptance and Perception of Consumers

Microgreens, young greens derived from various plant seeds are packed with essential nutrients and bioactive compounds. Farmers invest in them due to high market demand and rapid production cycle. With their abundance of phytochemicals, microgreens demonstrate strong antioxidant properties and have the potential to prevent chronic diseases. All around the globe there is a proactive search for health-promoting foods and microgreens can be the answer. The current study assessed the consumer perception and acceptance of microgreens. An online survey was administered and was answered by 150 people aged 20-35 years to assess consumer awareness about microgreens. A ranking scale and 5-point Likert scale were employed to rank the constraints in purchasing microgreens and to assess consumers’ perception, respectively. In addition, a sensory analysis of five microgreen varieties i.e., radish (white, purple, and pink), beetroot, and carrot was carried out in the campus of Banasthali Vidyapith by an untrained panel of 100 people using a 9-point hedonic scale. The results of online survey revealed that only 100 respondents out of 150 were familiar with microgreens hence answered further question which were regarding their understanding of microgreens. A positive inclination towards microgreens was seen, especially regarding their benefits on personal and gut health. Few constraints such as lack of awareness, high perishability, and pricing concerns were also highlighted by the general population. Additionally, the results of sensory evaluation revealed that the 64.6% consumers expressed a liking for microgreens. Beetroot and carrot microgreens varieties were most accepted by consumers.

Sensory Evaluation Scores of Iron-Enriched Food Supplement by using Avocado (Persea americana L.), Dates (Phoenix dactylifera L.) and Beetroots powder (Beta Vulgaris L.)

This study investigates the sensory properties of an iron-enriched food supplement formulated with varying proportions of avocado and dates, enriched with different concentrations of beetroot powder. The purpose of this research is to analyze the effect of avocado-date ratios and beetroot powder concentrations on the sensory characteristics, including color, texture, flavor, and overall acceptability. Sensory evaluation was conducted using a structured 9-point hedonic scale by a panel of trained evaluators. Findings indicate that both avocado-date ratios and beetroot concentrations significantly influence sensory acceptability, with the 70:30 avocado-date ratio at 2% beetroot powder (T8) achieving the highest overall score.

Coffee Silverskin as a Potential Ingredient for Functional Foods: Recent Advances and a Case Study with Chocolate Cake.

Coffee silverskin (CS) is a by-product of the coffee roasting process that is known for its potential as a fiber source with antioxidant properties. Therefore, this study aimed to provide an overview of the latest research on CS as a potential ingredient for functional foods and to evaluate the effect of adding different amounts of CS on the functional and sensory attributes of chocolate cakes. The addition of CS increased the total dietary fiber content, antioxidant capacity and the contents of extractable and non-extractable phenolics in the cakes. The evaluated sensory attributes were color, smell, taste, texture and overall impression, and they were evaluated according to a 9-point hedonic scale. Internal preference maps were obtained based on the results from acceptance and "intention to buy" tests. In general, the cakes with lower coffee silverskin content (2.6% and 3.6%) had a similar level of acceptance and the cake with 4.6% coffee silverskin content was the least accepted. The most important attributes were taste and overall impression, corresponding to "like slightly" and "like moderately" for the cakes that had better acceptance. Nonetheless, even with the lowest amount of added CS (2.6%), the produced cakes could be regarded as antioxidant fiber sources (with fiber content above 3 g/100 g), thus confirming the potential of CS as a functional food additive.

Enhancing Cookie Nutritional Value: A Comparative Study of Vacuum Dried Butea Monospermic Powder and Traditional Grain Flours in Diverse Formulations for Sustainable Food Production

This research article focuses on pioneering Palash flower cookies, blending wheat, bajra, and ragi flours with butter and refined sugar. It analyses how varying flour ratios impact sensory attributes, nutrient content, and texture. The aim is to enhance the nutritional value of standard cookies while preserving their delectable taste and texture. The research strives to streamline large-scale production through advanced techniques, such as vacuum drying. It initiates with a comprehensive investigation into the health advantages of Palash flower powder, a protein-rich, environmentally sustainable substitute for conventional flours. Hundred semi-trained panelists chose Type II from the aforementioned three formulas using a 9-point hedonic scale. The results showed that the Sample 2 formulation body and texture (8.5), color (8), appearance (8), taste (8.5) overall acceptability (8.25) got the greatest organoleptic assessment scores. Based on their nutritional makeup, the best formulation was chosen. According to the analysis of nutritional content and bioactive content, Sample 1 and Sample 2 contain the highest value. The addition significantly boosted iron, calcium, and protein in the cookies. Fine Palash flour enhances cookie quality; blending with refined wheat, ragi, and bajra flours boosts nutritional value, highest concentration of vitamin C observed in sample 3 (44.78%). . KEYWORDS :Cookie formulation, Nutritional profile, Palash and Ragi flour, Refined wheat flour, Vacuum drying