Sensory Acceptability Scores Research Articles

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.

Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails

The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail meat (MDQM), and mechanically deboned chicken meat (MDCM). The poultry breast and deboned meat samples were characterized and used to prepare five sausages (S1 = 100% CBM, S2 = 100% QBM, S3 = 60% CBM + 40% MDQM, S4 = 60% QBM + 40% MDCM, and S5 = 50% MDCM + 50% MDQM). QBM exhibited a higher protein content (25.26%) than CBM (22.33%), while MDQM contained higher collagen (1.23%) and ash (3.78%) contents than that of MDCM. MDCM displayed a darker (lower L*), redder (lower h), and more intense (higher C*) color than MDQM. Sausages containing mechanically deboned poultry meat (S3, S4, and S5) exhibited a more yellowish (h = 62.9°) tone compared to those containing only breast meat (h = 56.2°). S4 sausages exhibited the highest sensory acceptability (score 7.2), whereas S5 sausages, described as having a dark, non-uniform appearance and sandy texture, were less preferred (score 5.1). These findings highlight the potential of spent quail meat in sausage production, offering a promising avenue for product innovation and market expansion.

Enhancing Freshness: A Comparative Study of Innovative Preservation Methods for Berries and Leafy Greens

Berry and leafy greens are some of the most difficult types of food to preserve and ensure they be fresh for as long as possible. The present research assesses the impact of modern preservation procedures namely High Pressure Processing (HPP), Active Packaging, and Edible Coatings with the conventional preservation methods such as Refrigeration and Freezing on microbial load, textural properties, color, and nutrient retention of perishable produce. Purchased strawberries, blueberries, raspberries and spinach, lettuce and kale are possible candidates for preservation methods; the treatments employed in the study included a control no treatment group. Microbial load, texture firmness, colour, Vitamin C and Iron content and sensory evaluation parameters were used in this study. Those found out that HPP technology was the most efficient, cutting through microbial deposits to crops, and retaining texture, color, and nutrients in better ways than the ordinary washing techniques or even the control methods. Overall, the microorganism load was the lowest in HPP-treated produce, e. g., strawberries with 2. 5 × 10² CFU/g, while strawberries treated with HPP had the best texture firmness of 8. 5 N, and better retention of Vitamin C and Iron compared with other treatments. Both Active Packaging and Edible Coatings were also observed to be effective in a way that was superior to inactive packaging but not as effective as HPP. However, it was observed that sensory acceptability score was higher in HPP treated samples, so it enhances the quality as well as the appealing aesthetic value of fresh perishables. From this research, it becomes clear that there is a high possibility for innovative methods to extend the shelf life of the perishable crops while positive contributing to the widely useful methods and efficient preservation techniques of perishable crops.

Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches

Excessive levels of sodium consumption over the recommended human daily intake level is a global issue. Developing novel low-sodium products to address this issue is challenging. Moreover, there is little research on the use of stealth reduction approaches in reduced sodium seasoned green mussel, representing an additional opportunity for advancement in developing novel products in the seafood processing industry. Thus, this study aimed to develop a seasoned green mussel (Perna viridis) product with a reduced sodium content. The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. Green mussels seasoned with PC were preferred over those seasoned with PP. Green mussels seasoned with PC at a 30 % sodium reduction level (PC-30 %) received the second highest overall liking score, following the standard, and had a sodium content of 623.80 mg/100 g. Furthermore, PC-30 % was rich in other essential nutrients such as protein and vitamin A. The second aim was to study the shelf-life of the PC-30 % products with storage at 4 ± 1ºC for 12 days. During storage, the PC-30 % sample developed a tough texture, as indicated by higher hardness and chewiness values, along with increased pH and total volatile-based nitrogen. The microbial loads indicated that the shelf-life of the PC-30 % product stored at 4 ± 1ºC was 9 days. This suggests that reducing sodium in mussels through seasoning is feasible while maintaining acceptable sensory scores, but shelf-life challenges must be addressed before bringing these products to market.

Eco-safe hot water dip alleviates antioxidant level and sensory quality of Indian jujube fruits

Indian jujube (Ber) is highly perishable climacteric fruit owing to high decay index limiting its marketability and demands interventions to prolong shelf life. Fungicides are normally used to control rot during postharvest storage, however, residues left necessitate eco-safe alternatives like hot water dipping. Mature, pre-climacteric jujubes were dipped in 45, 50 or 55 °C water for 8, 6 or 4 min, respectively and then stored at 5 °C for periodic quality evaluation. Dipping fruits in 55 °C water resulted in 32.69 and 35.27, 64.21 and 58.57, 30.41 and 30.42, 38.50 and 52.20 % lower weight loss, decay index, malondialdehyde (MDA) and electrolyte leakage, whereas 15.40 and 16.77, 19.51 and 20.48 % greater antioxidant activity and ascorbic acid respectively for Umran and Pakwhite compared to 25 °C water dip. The highest glucose, fructose, malic, citric, and tartaric acids were 23.44 ± 1.04 and 29.9 ± 0.95, 30.68 ± 1.72 and 41.17 ± 2.34 mg/100 g, 138.1 ± 6.45 and 112.97 ± 6.16, 57.49 ± 1.71 and 53.78 ± 1.90, 79.58 ± 5.1 and 65.3 ± 4.83 μg/100 g whereas lower sucrose 12.34 ± 0.94 and 16.33 ± 1.05 mg/100 g were respectively recorded in 55 °C water dipped Umran and Pakwhite fruits. High dip water temperature (55 °C) exhibited better quality with the lowest decay index and weight loss, greater membrane integrity, bioactives content and sensory acceptance scores. Hence, hot water dipping was shown to be an effective residue-free option to extend the marketable period of jujubes to capture distant markets.

Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.

The germinated clove basil (Ocimum gratissimum) and sweet basil (Ocimum basilicum) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7-8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.

Effects of roasting conditions on the properties of Amaranth (Amaranthus cruentus L.) grain using response surface methodology

Industrial applications of amaranth seeds (Amaranthus species L.) have not been fully explored, which may be due to dearth of information on its various forms of use or applications. Roasting is one of such ways amaranth grain can be processed for immediate snacking or preparation prior to use for varying other purposes. The focus of this study was on the effect of roasting conditions on the properties of amaranth grain, using response surface methodology design to develop, improve, and optimize the process. Data was analyzed using regression and analysis of variance (ANOVA) at α 0.05. Five levels of roasting temperature and durations were employed. The roasted amaranth seeds were subjected to evaluation for proximate, colour, functional and sensory properties using standard methods. Effect of roasting conditions on properties were modeled and optimized. The roasting conditions had a significant effect on the proximate, colour, functional and sensory properties of roasted amaranth seeds. The optimal roasting conditions were a roasting temperature of 180 °C, roasting duration of 8 mins with desirability of 0.69. The optimum roasting conditions resulted in roasted amaranth seeds with protein of 16.26%, moisture of 18.30%, ash of 1.86%, fat of 2.22%, crude fibre of 8.92%, carbohydrates of 52.70%, bulk density of 1.29%, Oil Absorption capacity of 6.26 g/g, water absorption capacity of 9.20 g/g, solubility of 6.49%, swelling power of 14.16%, colour of 198.31°, and overall sensory acceptability score of 7.20. Roasted amaranth grains or its flour creates a value added product from amaranth grain which could be used as is for varying purposes, or in composite form for diverse uses.

Development of Gluten-Free Bread Based on Maize and Buckwheat and Enriched with Aromatic Herbs and Spices

This work aimed to develop high-quality gluten-free bread based on maize and buckwheat with good palatability and texture properties. Different aromatic herbs and spices were incorporated as ingredients to evaluate whether their addition could influence the acceptability of consumers by improving the sensory properties of the final product. The bread formulation was first optimized through a response surface methodology. Accordingly, high specific volume, high springiness, and low hardness provided the best theoretical bread quality. However, when developing the product, some sensory defects were detected. Therefore, the addition of other ingredients (e.g., oil, sugar, and yeast) was tested. Finally, five different gluten-free bread with different combinations of aromatic herbs and spices were obtained. They were nutritionally characterized and subjected to sensory analysis by a panel of 140 consumers. The chemical composition of all bread was very similar, with only slight differences among them. Likewise, all of them received acceptable sensory scores (>5) from consumers, and some combinations of herbs and spices obtained scores higher than in the control bread (without herbs and spices). Overall, the gluten-free bread formulated with the combination of basil and oregano was the one that consumers significantly liked the most.

Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates.

Probiotic Flavored Fermented Goat Milk as An Adequate Vehicle for Beneficial Bacteria and Higher Total Phenolic and Antioxidant Activity

The study aimed to evaluate two grape flavored fermented goat milk produced with or without probiotics. Physicochemical characteristics, sensory analysis, antioxidant profile and probiotics viability of the dairy beverages were analyzed. The phenolic contents and antioxidant activity of probiotic milk were higher than conventional milk. A higher loss in cell viability was observed for L. acidophilus than for the B. animalis. The average sensory acceptability scores obtained by both dairy beverages were higher than 6.5. Therefore, the probiotic fermented milk showed an adequate vehicle for the probiotics with good viability, a higher total phenolic and antioxidant activity and good acceptability.

Effects of traditional processing techniques on nutritional quality and sensory acceptability of value-added products made from cowpea (Vigna unguiculata L. walp.) produced in Ethiopia

Aims: The aim of this study was to ascertain how different traditional processing methods affect the nutritive values and sensory acceptability of two cowpea varieties (Bole and Kenketi) growing in Ethiopia. Materials and Methods: A factorial design with two factors was used: cowpea varieties (Bole and Kanketi) and four processing methods (boiling, roasting, dehulling after roasting, and fermentation). Results: Moisture content, crude protein, total ash, crude fiber, crude fat, utilizable carbohydrate, and total energy of the raw cowpeas were 8.45%, 28.80%, 5.04%, 4.71%, 1.91%, 51.12%, 336.89 Kcal/100g and 8.91%, 25.32%, 4.71%, 6.60%, 2.12%, 52.34%, 329.72 Kcal/100g, for Bole and Kanketi varieties, respectively. After processing the values of these parameters were 8.00%, 27.44%, 4.81%, 3.61%, 1.75%, 54.39%, 343.03 Kcal/100g and 8.53%, 24.04%, 4.51%, 5.07%, 1.93%, 55.91%, 337.21 Kcal/100g, for Bole and Kanketi varieties, respectively. Fe, Zn and Ca, contents of raw cowpea variety were 15.65, 6.17 and 43.36 mg/100g, for Bole variety and 13.32, 4.99 and 41.91 mg/100g, respectively, for Kanketi variety. After processing, the contents were 13.46, 5.04 and 34.34 mg/100g for Bole variety whereas for Kanketi variety they were 11.65, 4.08 and 33.40 mg/100g, respectively. The anti-nutritional factors; tannin, and phytic acid were 28.43 and 80.37 mg/100g in the raw Bole variety while for Kanketi variety they were 31.23 and 127.99 mg/100g, respectively. After processing, these parameters were reduced to 16.75 and 50.37 mg/100g, respectively, for Bole whereas for Kanketi variety they were 18.42 and 80.05 mg/100g, respectively. The sensory acceptability scores of cowpea food products showed significant (p<0.05) differences for most of the quality parameters as affected by different processing methods. The products processed by boiling, roasting, dehulling after roasting and fermentation showed acceptability scores that ranged from 5.97 to 6.68 for appearance, 5.83 to 6.58 for color, 5.30 to 6.57 for flavor, 4.57 to 6.43 for taste, 5.12 to 6.55 for mouthfeel and 5.36 to 6.55 for overall acceptability in scale of 7 points. The results indicated that such processing methods are helpful in improving the nutritional quality of cowpea through the reduction of antinutritional factors. Conclusion: Therefore, different processing methods significantly affect the sensory quality of processed cowpea food products and useful for improving the nutritional quality with respect to crude protein, crude fat, crude fibre, total ash, utilizable carbohydrate and mineral bioavailability through reduction of anti-nutritional factors. Keywords: Antinutritional factors, Cowpea, Nutritional composition, Traditional processing.

The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten‐Free Muffins

Celiac disease is an autoimmune‐mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten‐free diet. Gluten‐free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well‐balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten‐free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA‐TOPSIS multicriteria decision‐making method, revealing the 30% OSP‐added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP‐added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP‐added gluten‐free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (>4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten‐free muffin production.

Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.

This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% w/w). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (n) and consistency coefficient (K) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (G') and loss modulus (G ″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater G' than G ″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (p > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (p > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.

Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks

In this study, different fiber sources such as inulin, peas and carrots were used to produce fruit snacks enriched with dietary fiber. The effect of these fiber sources on the proximate composition, pH, titratable acidity, water activity, color, texture, total phenolic content, microbial load, and sensory acceptability of fruit snacks was determined. Results showed that fruit snacks enriched with inulin (5.0%) had the highest content of total dietary fiber while snacks enriched with carrot fiber (5.0%) had the highest total phenolic content. The moisture content of fruit snacks with different fibers decreased in comparison to control snacks as fiber was added into their formulation. Moreover, the water activity values of fruit snacks (aw) were lower than 0.7, indicating a low risk for bacterial growth and affirming a favorable shelf life. Compared to control snacks, increasing the dietary fiber addition from 2.5 to 5.0% significantly increased the hardness, gumminess and chewiness values of fruit snacks. The microbiological analysis of fruit snacks indicated that snacks were safe. Additionally, results showed that fruit snacks (2.5%) enriched with inulin and pea fiber were found to have higher sensory acceptability scores than others.

Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff-field pea-based novel composite complementary flours.

The response of a mixed system is determined by the proportions of the various ingredients that add up to one, not by the combination's total amount. This research aimed at examining the effects of blending ratio variation on the macro-composition and sensory acceptability of dabi teff-field pea-based novel composite complementary flours. Standard methods (AOAC, 2016, Official Methods of Analysis of the Association of Official Analytical Chemists) were used to determine macronutrients. The sensory attributes were evaluated using a 5-point hedonic scale. The ingredients were constrained at 0%-30% for field pea, 20%-35% for dabi teff, and 5%-20% for maize, while the remaining were set constant at 5% linseed, 15% oats, and 25% barley. D-optimal was used to examine the effects of blending ratio variation on the responses. All the responses were significantly different (p < .05) among the blends except for fat content, ranging from 14.58% to 17.21% for protein, 4.22% to 5.59% fat, 2.01% to 2.60% ash, 2.68% to 3.96% fiber, 68.08% to 70.76% utilizable carbohydrate, and 378.82 to 386.9 kcal/100 g gross energy. The sensory acceptability score ranged from 3.4 to 4.4. The linear model was significant (p < .05) and adequate to describe variation in moisture, protein, and ash contents. An increase in the ratio of field pea significantly increased (p < .05) protein, ash, fiber, and energy. The interactive effect between dabi teff and field pea significantly increased the sensory acceptability of the blends. These findings showed that varied proportions of the ingredients had a significant effect on the responses, and were used to develop a wholesome product to combat protein-energy malnutrition among children.

Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product.

Cassava breeding research programs focused initially on agronomic performance but in recent years they have considered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attiéké, a fermented and granular product, so it is necessary to determine criteria used by attiéké processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attiéké production process, the criteria associated with the quality of attiéké, the sensory drivers of consumer acceptance, and their thresholds. The total processing yield of attiéké varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attiéké required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attiéké varied depending on the cassava variety. Ten discriminating sensory attributes of attiéké were identified. Consumer testing showed that overall liking for attiéké was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67-2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for 'mouthfeel sensation'. Attiéké dry matter correlated positively with cohesiveness and moldability. Several potential solutions are discussed to improve the adoption of cassava varieties for attiéké production. However, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attiéké in addition to sourness. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Enriching Cured Meat Products with Bioactive Compounds Recovered from Rosa damascena and Rosmarinus officinalis L. Distillation By-Products: The Pursuit of Natural Antimicrobials to Reduce the Use of Nitrites

Endogenously formed N-nitroso compounds (NOCs) from nitrite use in red meat have been recently linked to the risk of colorectal cancer. Therefore, replacing sodium nitrite (E250) with natural antimicrobials, such as bioactive compounds, is an issue of great industrial and scientific interest. In this research, such compounds were extracted from rose petal (Rosa damascena) and rosemary leaf (Rosmarinus officinalis L.) by-products of the essential oil industry and appropriately introduced in commercial cured meat products, as partial nitrite replacers. Shelf-life tests demonstrated an inhibitory effect of the rose extracts on microbial growth, obtaining similar or reduced growth rates and a prolonged lag phase, when compared to conventionally produced samples (CNT): μmax,ref = 0.128 vs. 0.166 d−1 and λref = 15.9 vs. 12.4 d at 4 °C, respectively. None of the bacon samples suffered from lipid oxidation in the examined period. The RSE samples (containing the rose extract and half of the nitrites) exhibited a good retention of their red color, receiving an acceptable sensory score throughout storage. Since the proposed partial nitrite replacement leads to an important shelf-life extension, namely 78 d (RSE) vs. 60 d (CNT), our results provide preliminary proof of the potential use and valorization of such side streams as effective natural antimicrobial agents for cured meat products, in order to reduce the use of nitrites.

Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges

SummaryThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/w of beef (FC) and the others with substitution of the meat at 10 (F10%), 15 (F15%) and 20% w/w (F20%) levels with CF. Analysis of chemical composition, shrinkage, cooking yield, moisture and fat retention, pH, colour, lipid oxidation (TBARS), texture and sensory profile (Acceptance test and CATA questions) were performed. An increase in fat content, moisture and fat retention was observed in products with cricket flour. Adding CF resulted in softer meat products with lower shrinkage and cooking loss. FC was lighter and redder than products with CF. TBARS values were higher as CF addition increased, with no difference among FC and F10%. FC and F10% had greater sensory acceptance (scores above 8.0 and 7.0 for overall liking, respectively). By the CATA test consumers linked FC and F10% with the descriptors associated with overall liking, such as burger aroma, meat aroma and juicy and F15% and F20% were associated with undesirable descriptors such strange and unpleasant aroma, bad and dry appearance, sandy and crumbly. The results showed that cricket flour could replace beef by a fraction of up to 10%, obtaining a hybrid meat product with appropriate technological and sensory characteristics.

Functional orange juice with Lactobacillus casei and tocotrienol-enriched flaxseed oil co-encapsulation: Physicochemical properties, probiotic viability, oxidative stability, and sensorial acceptability

This study aimed to co-encapsulate Lactobacillus casei and tocotrienol-enriched flaxseed oil in calcium alginate-carboxymethyl cellulose hydrogel beads (CA-CMC) for application in orange juice. Physicochemical characteristics and sensory acceptability of control orange juice (without beads) and the juice containing L. casei, flaxseed oil, tocotrienol-enriched flaxseed oil, L. casei and flaxseed oil and L. casei and tocotrienol-enriched flaxseed oil beads were assessed. A synergism between the viability of L. casei and the oxidative stability of oil with/without tocotrienol was found in co-encapsulates during storage in orange juice. Juices with beads were not significantly varied for pH, acidity, total soluble solid, turbidity and browning index than control during 30 days of storage. Juices with beads have lower sensory acceptability scores than the control. About 54% of panellists preferred orange juices with functional ingredients. Co-encapsulated CA-CMC beads may have utility in functional orange juice formulations to deliver multiple bioactives in a single food system.

Cooking, sensory and in-vitro digestibility characteristics of rice as affected by rice-water ratio and karaya gum concentration

Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies that could retard digestion of cooked rice. Keeping this fact into consideration, four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) grown in Kashmir were milled and cooked with varying concentrations (0, 2.5 and 5.0% w/w, rice basis) of karaya gum at different rice-water ratios (1:10 and 1:1.8). The prepared rice samples were evaluated for cooking and sensory properties, in-vitro digestibility and structural characteristics. Cooking of rice with karaya gum (2.5–5.0%) at large rice-water ratio (1:10) increased minimum cooking time (19.0–25.0 min) and water uptake ratio (3.23–4.69) of samples. Also, rice cooked in excess water had better sensory acceptability scores than those cooked in less water. At large rice-water ratio, Zhag rice prepared with karaya gum (2.5%) had acceptable hardness and flavour scores. With increase in gum concentration, the equilibrium starch hydrolysis percentage (C∞) and estimated glycemic index (eGI) scores of cooked rice decreased, irrespective of cultivars and rice-water ratio. Maximum reduction in C∞ was observed for Mushq Budij rice (85.20%) prepared with karaya gum (5.0%) at large rice-water ratio (1:10). Fourier transform infrared spectra of gum cooked rice samples revealed shifting of peak at 3250.0 cm−1 to higher intensities indicating hydrogen bonding interaction of starch and gum. From X-ray diffraction studies, the highest relative crystallinity (16.20%) was observed for rice prepared with 5.0% gum concentration. Therefore, cooking of rice with karaya gum at large rice–water ratio can be considered to slow down starch hydrolysis process of cooked rice.