9-point Hedonic Scale Research Articles

Development and Performance Evaluation of Synbiotic Red Banana Yoghurt

Aims: The present study aimed at the production of yoghurt with different levels of red banana pulp (5, 7.5, 10, 12.5, 15%) Study Design: Development of red banana pulp incorporated probiotic yoghurt and its performance evaluation. Place and Duration of Study: Department of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar, Karnataka, India. Between June 2022 and March 2023. Methodology: The red banana pulp incorporated probiotic yoghurt was developed and subjected to sensory analysis by the panel of judges using 9-point hedonic scale, analyzed for milk set time, acidity and viability and the best combination was selected. Results: The 10% concentration of red banana pulp was selected which showed 2.3 h of milk set time, acidity of 0.74% LA, viable log count/g was 9.50 and overall acceptability score was 8.25. The contaminants like coliforms and yeast and molds were absent. The 10% concentration showed no significant difference (P =.05) with the control sample in milk set time and acidity, while significant difference was observed in viability among the different concentrations. The samples were analyzed for synerisis which was 9.30%, water activity was 0.939, viscosity was 6.08cP and color intensity L* was 80.17, a* was -0.85 and b* was 8.68, for the developed red banana pulp incorporated probiotic yoghurt. Conclusion: The developed product improves the acceptability and provides benefits of both probiotics and red banana for the consumers.

Development of gluten free crackers using water chestnut (Trapa natans) and Pearl Millet (Pennisetum glaucum)

Baked goods are favored by the public due to their widespread availability, convenience, ready-to-eat nature, and excellent storage capabilities. The study focused on developing high-quality gluten-free crackers by incorporating pearl millet (Bajra) and water chestnut flour which enhances nutritional value and is gluten free, catering to individuals with celiac disease.To Formulate Crackers with Pearl Millet and water chestnut flour. To determine the Sensory quality of the developed product. To Estimate the Proximate composition and cost of the developed product.Pearl millet flour, water chestnut flour, whole wheat flour,salt, jaggery, garlic powder, ajwain, mixed herbs, oil, and baking powder were procured from local grocery stores of Mysore and standard A.O.A.C (2005) methods for Proximate analysis and 9-point hedonic scale was used for sensory analysis.: The sensory evaluation revealed that PMC4 was highly acceptable on par with control. Proximate analysis showed that PMC4 had high phosphorous and calcium content.The study successfully developed superior gluten-free crackers with incorporation of Pearl millet and water chestnut flour. Among all the variations PMC4 was rich in phosphorous and calcium and is gluten free which caters to individuals with celiac disease.

Millet based Nutritious Powder for the Geriatric Population

Objective: This study aimed to utilize finger millet as a primary ingredient for creating nutritious millet powder suitable for hot beverages. Desiccated coconut was incorporated for color enhancement. The optimization process involved sensory evaluation and trials on a laboratory scale. Three variations of millet products and two recipes were developed: one for a beverage made by mixing millet (Ragi/ Finger millet) nutritious powder with hot water, and another for millet nutritious halua powder fortified with nutrients. Additionally, a millet nutritious powder based on Pearl millet was formulated for easy consumption by the ageing population.  Methods: The study involved the preparation and experimentation of three types of millet nutritious powder, derived from finger and pearl millet, targeting the nutritional needs of ageing individuals. Age-related challenges such as esophagus stenosis were taken into account during formulation. The viscosity graphs were utilized to refine the texture of the food, ensuring ease of swallowing. Laboratory-scale trials and benchtop sensory evaluations were conducted to optimize the formulations. The acceptability of the beverages was assessed using a 9-point hedonic scale.  Results: The formulated millet nutritious powders demonstrated excellent nutrient composition, with calcium content exceeding three times that of a cup of milk. The halua powder exhibited low viscosity, high solubility, and excellent swallowing properties. The optimized beverages achieved a total acceptability score exceeding 7 on the hedonic scale, indicating favourable consumer reception. The study successfully developed three variants of millet nutritious powder tailored for aging individuals, addressing concerns related to swallowing difficulties and offering a comfortable dietary option.  Conclusion: In conclusion, this study demonstrates the feasibility of utilizing finger and pearl millet to create nutritious powders suitable for hot beverages, particularly catering to the dietary needs of the aging population. The formulations offer a convenient and easily consumable option for individuals facing challenges with chewing solid food. Moreover, the affordability and widespread accessibility of the developed food products make them suitable for diverse populations, highlighting their potential for addressing nutritional needs on a broader scale.

Optimization and Shelf-life Study of Finger Millet-based Cookies Premix

Multigrain cookie premixes were developed using finger millet (Eleusine coracana) to provide a nutritious food option for vulnerable groups, especially preschool children facing micronutrient malnutrition. Three types of cookie premixes were formulated with varying proportions of grains and evaluated for sensory parameters using a 9-point hedonic scale. The best combination of calcium and iron-rich ingredient s was found to be finger millet flour, refined wheat flour, grain amaranth, garden cress seed, milk powder in the ratio of 40:25:20:5:10. This premix was also evaluated for nutritional composition and shelf life. The cookies made from this premix were rich in essential nutrients, with 319.8 mg of calcium and 8.89 mg of iron per 100 g. The sensory evaluation showed that all the premixes were well accepted (sensory score >7) and the selected premix remained acceptable over a storage period of 90 days.

Effect of Salt (Nacl) and Vacuum Packaging on Some of the Quality Attributes of Snakehead Fish

<p>Snakehead fish (Chana striata) is one of the important protein sources among Indonesian people. However, the shelf life is short leading to limited use of fresh snakehead fish. This study aimed to analyse the effect of vacuum packaging and addition of salt on the sensory properties, total plate count, water activity and pH of fresh snakehead fish. The fish was salted (NaCl) at various concentrations, including 0, 5, 10 and 15%, and kept for 14 days at refrigeration temperature (± 3°C). Sensory evaluation, total plate count (TPC) and water activity (aw) measurements, and pH analysis were performed at day 0, 7 and 14. All groups with salt addition exhibited a significantly slower decrease in the mean scores (9-point hedonic scale) of color, aroma, appearance and texture (p < 0.05), with the decrease for all sensory properties detected at day 7 of storage. In microbial tests, a significant increase in TPC was observed in the groups with 0% and 5% salt addition (p < 0.05). The group with 15% salt addition showed the lowest water activity. Also, the group without salt addition had the highest pH value. This study demonstrated that addition of salt to snakehead fish might gives beneficial effects on the shelf life of a vacuum packaged product. However, the optimum shelf life using vacuum packaging and salt addition needs further study.</p>

Sensory evaluation of palm sugar candy from Arenga sap water and agarwood leaves infusion using a 9-point hedonic scale

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.

Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder

Crickets (Gryllus bimaculatus De Geer) are considered a primary meat-alternative protein source. The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. Overall, the present work demonstrated that whilst utilising cricket powder as the alternative protein source in noodles is feasible, an accompanying sensory evaluation is critical to ensure that its incorporation does not compromise consumer acceptance of the final product.

Development and Evaluation of Value-Added Cheese Spread using Red Cabbage Microgreens and Flaxseeds

Abstract: Microgreens, the young seedlings of vegetables and herbs, are gaining popularity for their distinct flavors , superior nutritional content and positive impact on gut health. Red cabbage microgreens (RCMG) stand out with remarkable vitamin C (147mg/100g) and other antioxidant rich phytochemicals content. Flax seeds (FS), known for their versatility in food offer cardiovascular benefits with high levels of alpha-linolenic acid and dietary fiber. This study aimed to develop value-added cheese spread using RCMG and FS, employing pre-preparation treatments like blanching and roasting. Three variations (V1, V2, V3) with varying RCMG and FS compositions were developed and evaluated. Commercially available cheese spread was used as the control (basic). Sensory evaluation, conducted by 46 semi-trained panelists using a 9-point Hedonic rating scale, revealed V1 (RCMG-30%, FS-6%) as the most accepted variation with good spreadability compared to the basic cheese spread. Value-added cheese spread showed no signs of spoilage in 30 days shelf life check under refrigeration. This study indicates the successful incorporation of Red Cabbage microgreens and Flaxseeds into the cheese spread with good sensory acceptability.

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

Quality assessment of smoked catfishes (Clarias gariepinus, Heterobranchus longifilis and Synodontis clarias) from selected fish markets in Benue State, Nigeria

The quality assessment of smoked catfish from selected fish markets in Benue state was carried out. Clarias gariepinus, Heterobranchus spp. and Synodontis spp. each weighing 500g were collected from Abinsi and Wadata markets. The proximate composition, mineral composition and organoleptic assessment were carried out. Association of Official Analytical Chemists (AOAC) methods were adopted for the determination of proximate and mineral composition while a 9-point Hedonic scale ranging from 1(dislike extremely) to 9(like extremely) was a procedure for organoleptic quality determination. Results for proximate and mineral compositions showed good standard but varied from market to market. Abinsi fish markets showed that Heterobranchus spp. had 10.16%, 12.74%, 58.98%, 16.42%, 1.71%. Clarias gariepinus had 9.09%, 10.10%, 66.11%, 13.94%, 0.76%. Synodontis spp. had 8.19%, 11.07%, 55.80%, 22.68%, and 2.27% as values for moisture content, ash content, protein content, lipid content and carbohydrates content while Wadata fish market Heterobranchus spp. had 10.34%, 11.89%, 59.48%, 15.71%, and 2.59%. Clarias gariepinus had 8.88%, 11.37%, 68.97%, 10.37%, 0.38%. Synodontis spp. had 8.36%, 12.19%, 56.35%, 21.30%, and 1.81% for moisture content, ash content, protein content, lipid content and carbohydrates content respectively. The mineral composition for Abinsi fish showed that Heterobranchus spp. had 240.33 mg/100g, 395.48 mg/100g, 32.44 mg/100g, 0.03 mg/100g, 0.80 mg/100g, 5.37 mg/100g; Clarias gariepinus had 270.30 mg/100g, 278.05 mg/100g, 32.14 mg/100g, 0.21 mg/100g, 0.30 mg/100g, 5.06 mg/100g; Synodontis spp. had 330.05 mg/100g, 257.78 mg/100g, 34.24 mg/100g, 0.24 mg/100g, 0.40 mg/100g, 6.98 mg/100g; for Potassium, Calcium, Sodium, Copper, Zinc and Iron while in Wadata fish market Heterobranchus spp. had 250.30 mg/100g, 127.88 mg/100g, 39.84 mg/100g, 0.39 mg/100g, 0.68 mg/100g, 4.95 mg/100g; Clarias gariepinus had 410.15 mg/100g, 159.33 mg/100g, 33.03 mg/100g, 0.22 mg/100g, 0.60 mg/100g, 5.96 mg/100g; Synodontis spp. had 300.45 mg/100g, 295.48 mg/100g, 33.93 mg/100g, 0.30 mg/100g, 0.71 mg/100g, 12.0 mg/100g; for Potassium, Calcium, Sodium, Copper, Zinc and Iron. The sensory evaluation revealed that taste, appearance, texture and odour were accepted by the panellist and significant difference occurred (P<0.05) among samples from both markets. The three catfish species from this study were found to be rich in protein content, Potassium, Calcium, and Sodium with low presence of Copper, Zinc, Iron, lipid and carbohydrate contents.Keywords: Catfishes; markets; quality assessment; smoked

Physicochemical, Antioxidant, Antimicrobial, and Sensory Characteristics of Selected Kinds of Edible Oils

The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty acid profiles (FAME) of five edible oils purchased from local Slovakian producers—grape seed oil, flax seed oil, walnut oil, poppy seed oil, and milk thistle seed oil. The peroxide value ranged from 2.27 (milk thistle oil) to 8.51 (flax seed oil) mmol O2/kg. All these values were in accordance with regulations (upper limit of 20 mmol O2/kg). The values of the acid number ranged from 0.11 (walnut oil) to 2.49 (milk thistle oil) mg KOH/g, and were in accordance with regulations as they did not exceed the value of 4 mg KOH/g. The oxidation stability was the lowest in flax seed oil (0.18 h) and the highest in grape seed oil (2.05 h). In milk thistle oil, the highest amounts of oleic and behenic acids, in flax seed oil, the highest amount of α-linolenic acid, and in grape seed oil, the highest amount of linolic acid were determined. Antioxidant activity was the strongest in the sample of grape seed oil—65.53 mg TEAC/L (Trolox equivalent antioxidant capacity). Samples of flax seed oil showed the strongest inhibition of Candida albicans CCM 8186 (4.58 mm) and Bacillus subtilis CCM 2010 (0.31 mm). Poppy seed oil was determined to be the most inhibiting towards Klebsiella pneumoniae CCM 2318 (3.68 mm). Milk thistle oil showed the strongest inhibition of Clostridium perfringens CCM 4435 (6.31 mm). Grape seed oil was the most inhibitory towards Staphylococcus aureus subs. aureus CCM 2461 (5.32 mm). Walnut oil showed the strongest activity towards Yersinia enterocolitica CCM 5671 (6.33 mm). The sensory analysis resulted in the samples of walnut and grape seed oil being awarded the highest scores for smell, taste, and overall acceptability. The tested edible oils are rich in biologically active compounds with antioxidant and antimicrobial activities. Their consumption can have a positive effect on the functioning of the human body and its health. Proper storage conditions are, however, necessary because of the susceptibility of these oils to oxidation.

Exploring The Culinary Harmony of Squash and Pineapple Fusion in Cake Making

This experimental research aimed to formulate a cake made from the mixture of squash and pineapple. It utilized a Completely Randomized Design (CRD) with three (3) treatments and evaluated as to its sensory qualities and acceptability in terms of appearance, aroma, taste and texture by 40 evaluators composed of experts and consumers. Score cards with Nine (9) Point Hedonic Scale was used to evaluate the product. The mean and Analysis of Variance (ANOVA) were used to analyze the data with alpha set at 0.01 level of significance. Findings on the evaluation of sensory qualities and acceptability of the three (3) treatments showed that Treatment C with the proportion of 100grams combination of squash and pineapple showed the most preferred among the treatments with verbal interpretation of “Liked Extremely” in terms of appearance, aroma, taste and texture based on the evaluation of experts and consumers. The finding led to the conclusion that the squash-pineapple cake was acceptable in terms of its appearance, aroma, taste and texture.

Carvacrol and thymol effect in vapor phase on Escherichia coli and Salmonella serovar Typhimurium growth inoculated in a fresh salad

This study aimed to evaluate the antimicrobial effect of thymol and carvacrol in inhibiting Escherichia coli and Salmonella serovar Typhimurium inoculated on a fresh green salad through the vapor phase. A film-forming solution was prepared by dissolving starch, sorbitol, and variying concentrations of carvacrol, thymol, and a mixture of both. The film-forming solution containing the respective antimicrobial agent was then added lid, which was sealed rigidly and hermetically to achieve different concentrations (105mg/L of air of carvacrol, 105mg/L of air of thymol, and a mixture of 52mg/L of air of carvacrol and 52mg/L of air of thymol). Each active package contained fresh green salad inoculated with E. coli or Salmonella serovar Typhimurium. The active packages were then sealed and refrigerated at a temperature of 6°C for 48h. Growth/inhibition curves were modelled using the Weibull equation, and consumer acceptance was evaluated. Carvacrol can reduce up to 0.5 log-cycles, while thymol can reach almost 1 log cycle. Blending the components with half the concentration has a synergistic effect, inhibiting up to 2.5 log cycles. Consumer ratings revealed no significant differences between the packages. However, the average score was 5.4 on a 9-point hedonic scale, evaluators' comments did not indicate dislike or a strong taste characteristic of thymol and carvacrol.

Optimization of formulation and processing conditions for the production of functional noodles containing orange-fleshed sweet potatoes and biofortified beans.

The global demand for noodles continues to increase due to their convenience, wide appeal, and affordability. Instant noodles, in particular, are popular for their easy preparation. With annual consumption reaching 106 billion servings in 2019, there is a growing awareness of the importance of healthy food options. However, most noodle types currently available commercially are of low nutritional value. This study sought to develop a protocol for the production of functional noodles consisting of orange-fleshed sweet potatoes (OFSP) puree and biofortified bean powder (BBP). Response surface methodology (RSM) was used to optimize product formulation and processing parameters. Reduced quartic models were found to adequately represent the relationship between dependent variables (hardness, moisture, protein, dietary fiber, iron, and zinc content) and independent variables (dough thickness, drying temperature, and drying time). R 2 values were 0.86-0.99, with a nonsignificant lack-of-fit (p < .05). Using numerical optimization, the optimal protocol for the production of functional noodles was determined to include formulation consisting of wheat 73%, OFSP 21.5%, and BBP 5.5%; dough thickness of 2.0 mm; drying temperature and time of 80.0°C and 143.4 min, respectively. These conditions yielded noodles with 5.9% moisture, 11.0 N hardness, 34.5% protein, 11.9% dietary fiber, 86.9 ppm (parts per million) iron, and 50.53 ppm zinc, with a desirability value of 0.82. Experimental validation demonstrated no significant difference from predicted values. Sensory evaluation rated the noodles as acceptable to consumers, with an overall acceptability of 7.8 on a 9-point hedonic scale. These results show the potential of OFSP and BBP as ingredients for acceptable and nutrient-rich noodles.

Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection

The objective of this study was to determine if wet aging increases the value and demand for lower-quality USDA-grade beef steaks. USDA Select boneless beef loins (NAMP #180) were dorsally divided into 4 equal portions, which were randomized to receive 0, 7, 14, or 21 d of wet aging. A total of twenty 2.5-cm-thick steaks from each aging time (n = 20 steaks per aging treatment) were cooked to an internal temperature of 71&amp;deg;C, cubed, and served to a consumer panel (N = 126), which evaluated acceptability using a 9-point hedonic scale with 1 and 9 representing &amp;ldquo;dislike extremely&amp;rdquo; and &amp;ldquo;like extremely,&amp;rdquo; respectively. Immediately after the panel, a elicitation mechanism auction method was used to obtain independent consumer willingness to pay for each aging time. Consumers were separated into 6 clusters based on overall acceptability ratings. Cluster 1 (n = 24) preferred steaks that were aged for 0 and 21 d (P &amp;le; 0.014). Cluster 2 (n = 50) liked all treatments moderately but liked steaks aged for 7, 14, and 21 d more than 0-d aged steaks (P &amp;le; 0.018); Cluster 3 (n = 20) preferred 0-d steaks over 7-d steaks and 7-d steaks over 14-d and 21-d aged steaks (P &amp;le; 0.044). Cluster 4 preferred 7-d and 21-d aged, and Cluster 6 preferred 14-d and 21-d aged steaks. Demand analysis indicated that 0, 7, and 21 d of aging would sell 5.29, 5.34, and 6.94 more units (0.454 kg) (P &amp;lt; 0.001) than steaks aged for 14-d holding price constant at the current market value of $14/0.454 kg. Overall, results indicated that wet aging for 14-d was not sufficient to provide the flavor and tenderness improvements that were apparent after 21 d of aging. Under optimal pricing and various cost scenarios, 21 d of aging was the most profitable single product offering only if daily production costs were sufficiently low.

Factors affecting consumers’ acceptability of fiber drink products

The objective of this study was to evaluate factors that impact consumers’ acceptability of fiber drink products. The influence of both the sensory and non-sensory factors on the liking of fiber drink was investigated using 121 consumers (mean age 20.3 ± 3.2-year-old). Six commercial fiber drink samples were investigated in this study with different flavor and characteristics. The CATA (Check-All-That-Apply) method was implemented for descriptive measurement of the fiber drink samples and consumer acceptance was measured using 9-point hedonic scale. The result showed that both sensory and non-sensory characteristics were able to impact liking of fiber drink samples. The sensorial characteristics of bright color (p< 0.001), sweet aroma (p< 0.001), fruity aroma (p< 0.001), berry aroma (p=0.043), sweet taste (p< 0.001), and fruity taste (p< 0.001), were shown to significantly impact liking. In contrast, attributes of darker (p< 0.001) and green (p< 0.001) color, texture of sandy (p=0.002), clumpy (p< 0.001), puree (p=0.009) and gel-like (p< 0.001) were significantly decreasing liking. For the non-sensory attributes, factors associated with health and wellness have significantly impact liking with artificial (p=0.018) and nauseated (p<0.001) showed to negatively impact liking. This is the baseline study to understand factors impacting the acceptability of consumers in fiber drink samples and can be used to develop fiber drink products with the most acceptable profiles based on consumers’ evaluations.

Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties

This study aims to produce antioxidant and anthocyanin-rich vinegar using three types of Thai rice through surface culture fermentation (SCF). Three varieties of Thai rice with different colors, including Khao Dawk Mali 105 (white color), Sangyod (brown color) and Hom Nil (black color), were used as a substrate for vinegar fermentation. The different Thai rice varieties were hydrolyzed by boiling and enzymatic hydrolysis. The sweetness of the hydrolyzates was adjusted by adding granulated sugar at 20 °Brix and using it as a substrate. A mixed culture of Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. kyokai was used as a yeast starter for alcohol fermentation. After 4 weeks of fermentation, Acetobacter aceti TISTR 354 required only 10 days to convert alcohol into acetic acid by the surface-culture fermentation method. Vinegar produced from the Thai rice varieties contained acetic acid at a concentration of more than 4.0 % (v/v), with residual alcohol concentrations less than 0.5 % (v/v). Hom Nil vinegar presented an anthocyanin content of 2.39 ± 0.44 mg/L and had the highest antioxidant activity, with 428.47 ± 4.04 g/mL (Total phenolic content; TPC), 71.80 ± 0.00 g/mL (Ferric reducing antioxidant power assay; FRAP), and 49.27 ± 0.27 % inactivation (2,2-Diphenyl-1-picrylhydrazyl; DPPH). A sensory panel rated the vinegar fermented from the three varieties as ‘like slightly’ on a 9-point hedonic scale. HIGHLIGHTS Three distinct Thai rice varieties, each with unique colors (white, brown, and black), were utilized as substrates for vinegar fermentation Hydrolysis of the rice substrates involved boiling and enzymatic processes, with sweetness adjusted using granulated sugar at 20 °Brix A mixed culture of cerevisiae var. burgundy and S. cerevisiae var. kyokai served as a yeast starter for alcohol fermentation The innovative surface-culture fermentation method employed Acetobacter aceti TISTR 354, converting alcohol into acetic acid in just 10 days Hom Nil rice vinegar exhibited remarkable attributes, with an anthocyanin content of 2.39 ± 0.44 mg/L and exceptional antioxidant activity (428.47 ± 4.04 g/mL TPC, 71.80 ± 0.00 g/mL FRAP and 49.27 ± 0.27 % DPPH inactivation) Sensory evaluation by a panel yielded a ‘like slightly’ rating on a 9-point hedonic scale for vinegars derived from all 3 rice varieties GRAPHICAL ABSTRACT

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people.

Clean-label products: Factors affecting liking and acceptability by Portuguese older adults

Consumers are preferring more "natural" foods, made of "healthier" and "familiar" components - the "clean-label" trend. As the population ages, understanding the older adult consumer segment becomes increasingly important. This study aims to identify the factors influencing the acceptability and liking of clean-label products in older adults living in the community. A convenience sample of 100 older adults was used for this cross-sectional study. Socio-demographic data, health status, independence level, lifestyle characteristics, nutritional status, and food and nutrient intake data were collected. The acceptability and liking for clean-label products comprised two parts: Sensory analysis with overall liking evaluation of three pairs of products, using a 9-point hedonic scale and free comments; Willingness to eat and preference assessment of nine pairs of products using the Food Action scale and a simple preference test. The participants were 80% female with a mean age of 75 years old. The overall liking for clean-label versions of cookies and mayonnaise was lower than for traditional versions. However, participants were more willing to eat the clean-label versions of products, particularly ham and yogurt. Most of the participants would prefer buying the clean-label version of all nine pairs of products, especially for ham, loaf bread, sausages, and yogurt. In sum, older adults living in the community exhibit a lower liking but, a greater willingness to eat and a higher preference for buying clean-label products. Older adults who favor clean-label products have higher levels of education and are reported to have a more adequate diet.

Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.

Dioon mejiae, or teosinte, is a living fossil tree discovered in Olancho, Honduras, whose seeds have a desirable nutritional profile that can provide health benefits. As a result, the objective of this study was to evaluate the effects of teosinte flour obtained from seeds on selected physicochemical characteristics and consumer perceptions of gluten-free cocoa cookies formulated with mung bean (Vigna radiata) flour. Gluten-free cocoa cookies were prepared with different levels of teosinte flour (0%, 70%, 80%, 90%, and 100% by weight of mung bean flour) in substitution of mung bean flour. The cookies were evaluated for texture hardness, color (L*, a*, b*), moisture content, and water activity. Sensory acceptability of appearance, color, texture, aroma, flavor, and overall quality of cocoa cookies was rated by 175 consumers using a "yes/no" binomial scale. Overall liking was evaluated using a 9-point hedonic scale. Purchase intent was evaluated with a "yes/no" binomial scale. The levels of teosinte flour did not significantly affect the acceptability of appearance, color, texture, flavor, aroma, and overall quality, and neither the overall liking nor the purchase intent responses. However, the texture attribute had the lowest % acceptability response among all sensory attributes. The addition of teosinte flour did not affect water activity and color (L*, a*, b*), whereas it decreased the texture hardness (g force), producing softer cookies. Cocoa cookies stayed acceptable even at 100% teosinte flour addition (70% acceptability; mean overall liking = 5.69). Teosinte flour has an excellent nutritional profile that could be practically applied in baked goods.