Acceptable Sensory Properties Research Articles

Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce

This research aimed at chracaterization of composite cold-set aerated gels composed of SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. The optimum conditions were statistically determined as 1.5% SPI, 300 mM CaCl2, and 90 min heating time. All of which resulted 35% glycation degree and high molecular weight conjugates on top of SDS-PAGE injection wells. Increasing CaCl2 concentration enhanced the adsorption of conjugates at air-water interface, decreasing the density but increasing the WHC and hardness. Increasing heating time facilitated gelation which improved gel hardness. The optimized gel was microstructurally homogeneous with increased overrun (20.8%) and H-bonds. The rheological measurements showed viscoelastic gel network which was thermally stable up to 90°C, besides increasing G’, G” and η* at 85°C. Substitution of optimized gel in mayonnaise sauce improved the nutritional value and thermal stability (77.13%), but declined calorie. The substituted mayonnaise sauce was greatly accepted by panelists. Thus, the aerated gel formed at optimum conditions had great structural and mechanical characteristics and its usage as an oil analogue induced a low-calorie mayonnaise sauce with acceptable sensory properties.

Novel flaxseed mucilage-based probiotic film: Application to sheep Sicilian cheese preservation

Edible probiotic films incorporated by probiotics can be used to keep away from undesirable microbes on the surface of the cheese to improve its quality and promote beneficial effects on consumer health. In this study, flaxseed, Lactobacillus rhamnosus and Lactobacillus acidophilus as probiotics were used to produce active edible packaging and evaluate its application in the sheep Sicilian cheese surfaces stored 10 days at 4°C. Microbiological, physicochemical, sensorial quality, antibacterial and antioxidant effects of cheeses were studied. The flaxseed mucilage-probiotic film improved cheese preservation by reducing the weight loss, preserving the pH and colour. Advantageously, flaxseed coating allowed improving probiotic viability throughout storage period. Native microbiota counts remained under safe levels. Probiotic coating cheeses exhibited 12.8±0.25 mm of maximum diameter inhibition against Listeria monocytogenes and enhanced oxidation (maximum DPPH inhibition: 51±0.33%) with acceptable sensorial properties for consumers. Hence, flaxseed mucilage probiotic film has proved to be suitable for quality preservation of functional foods.

Assessment of the quality of bread made from ancient wheat flour with the addition of amaranth, flax and hemp seeds

Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of bread made from ancient wheat flours (spelt, einkorn, emmer) with the addition of amaranth (Amaranthus cruentus L.), hemp (Cannabis sativa L.) and flax (Linum usitatissimum L.) seeds. The study evaluated bread made using only equal proportions of ancient wheat flours (Group I), and three variants of bread with the addition of amaranth, flax, and hemp seeds with the following proportions: Group II (10%, 5%, 5%, respectively), Group III (10%, 10%, 0%, respectively), Group IV (10%, 0%, 10%, respectively). The assessment of bread quality included: nutritional value (total protein, fat, fatty, amino acids, acid profile, ash, fiber, minerals), caloric value, physical characteristics (baking loss, color, shear force) and evaluation of organoleptic characteristics. It was demonstrated that bread enriched with amaranth, flax, and hemp seeds exhibited increased nutritional value (higher protein content with a favorable amino acid profile, higher fat content, including polyunsaturated fatty acids, and fiber), acceptable sensory attributes, but darker crust color and poorer crumb texture compared to bread without these additives. Among the examined groups, the highest protein and fat content with a favorable composition of fatty acids were observed in bread from Group IV. Group III bread had the highest hardness and fiber content and fiber content. On the other hand, bread from Group II received the best evaluation in terms of taste, aroma, as well as crust thickness.

Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel

Mixing surimi/plant proteins to reduce animal proteins is considered as an effective way to improve the sustainable production of surimi-based products. The effect of partial substitution (10%∼50%, plant proteins/surimi proteins ratio) of surimi proteins by plant proteins (wheat protein, soybean protein, rice protein, and pea protein) on the properties of the composite gels were investigated. The replacement caused the reductions in gel strength and whiteness. There was a slight increase in water holding capacity (WHC) of mixed gels made from soy or pea protein, but decrease in the cereal protein group. E-nose investigations revealed that the reactions to the W5S and W1W sensors caused the scent profiles to shift dramatically as the replacement amount increased. Organoleptic inspection revealed the substitution ratios of wheat protein, soy protein, rice protein, and pea protein to achieve the sensorial rejection were 30%, 40%, 30%, and 40%, respectively. LF-NMR and MRI showed the cereal proteins increased the T22 relaxation time, while the legume proteins caused a reduction. The mixed gels contained all the essential amino acid, and the digestibility in the wheat protein groups was the highest. These results proved an elaborate formulation can achieve balanced sensory and nutritional attributes in surimi gelled foods.

Sensory and Nutritional Evaluation of Fermented and Unfermented Beetroot-ginger- garlic Beverages

The study was carried out to produce beetroot-ginger-garlic drink. The drink was produced with the mixture of beetroot, ginger and garlic at the ratio of 4:2:1 respectively. Two different drinks were produced, one was fermented for 24 hrs while the other unfermented, was soaked in water for 2hrs. The fermented and unfermented drinks were divided into two and poured into four separate 75 cl containers. Sugar (4 g) was added into one fermented and one of unfermented 75 cl containers while no sugar was added to the others. Bacteriological examination, proximate analysis, and micronutrient content were determined. Sensory evaluation was carried out using hedonic rating test. The results obtained were analyzed statistically using degree of freedom. Isolated organisms from the drinks was Lactobacillus sp. which was only isolated from fermented beet root ginger- garlic beverage. Proximate analysis showed very minimal variations in moisture, ash, fiber, protein, fat, and carbohydrate content between fermented and unfermented drinks. Micronutrient content showed significant differences in selenium, calcium, zinc, copper, iron, magnesium, sodium, lead, cadmium, and potassium. Sensory evaluation showed significant differences in taste, mouth feel, flavor, and overall acceptability. The sensory showed that fermented beetroot-ginger-garlic drink with sweetener have highest overall acceptability (5.67±0.58) followed by fermented beetroot-ginger-garlic beverage without sweetener (5.33±0.58) and unfermented beetroot-ginger-garlic beverage without sweetener (2.33±0.58) have the least overall acceptability. Fermented and unfermented beetroot-ginger- garlic drinks have potential nutritional benefits and acceptable sensory properties. This study provides insights into the production and evaluation of functional beverages from beetroot-ginger-garlic and the beverage is better fermented before drinking.

Impact of Different Carbon Sources on Volatile Organic Compounds (VOCs) Produced during Fermentation by Levilactobacillus brevis WLP672 Measured Using Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS).

Bacterial fermentation is considered to be a cost-effective means of generating desired flavour compounds from plant-based substrates. However, the wide range of substrates present in plants makes it challenging to understand how individual components impact on flavour volatile organic compound (VOC) production. To simplify this, a defined medium can be used to better understand VOCs production with regard to individual compounds. In the current study, the VOCs produced by the lactic acid bacterium, Levilactobacillus brevis WLP672, growing in a defined medium containing different carbon sources (either glucose (DM), fructose (DMFr) or citrate (DMCi)) under a range of fermentation conditions (time: 0, 7, and 14 days; and temperature: 25 and 35 °C) were assessed using proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS). Among the detected mass peaks (m/z), after 7 days of fermentation, the concentrations of m/z 45.033 (t.i. acetaldehyde), m/z 49.011 (t.i. methanethiol), and m/z 89.060 (t.i. ethyl acetate) were significantly (p < 0.05) higher in DM at 35 °C than all other treatments at either temperature. The knowledge obtained will help to produce desirable LAB fermentation flavour VOCs or VOC mixtures that could be used in developing plant-based analogues with acceptable sensory properties.

Development and quality assessment of regular wheat and rice flours incorporated mango flavored breads

Ready-to-eat food products are becoming a necessity. Bread is the most consumed and easily available product used for breakfast in several households. In this study, mango bread was developed by incorporating whole wheat flour into brown rice flour. The mango breads were formulated with different levels of brown rice flour incorporation (0, 20, 40, and 60 %), and the breads were abbreviated as MB0, MB1, MB2, and MB3, respectively. The findings of the study revealed that with the increase in the concentration of brown rice flour, there was an increase in the ash and fiber contents, which increased from 0.85 to 3.58 % and 0.86 to 1.76 %, respectively. Increasing the concentration of brown rice flour increased hardness, whereas gumminess, chewiness, stickiness, and adhesiveness decreased proportionately. The results showed that brown rice flour could be an effective ingredient by missing it in whole wheat flour up to a level of 40 % to yield breads of acceptable sensory attributes with average liking sensory scores of 7 (like moderately) and above.

Effect Of Jeera Powder on the Sensory Attribute Of Carbonated RTS Functional Millet Based Whey Beverage

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage and observe the effects of different levels of Jeera powder (1%,2%,3%) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage was optimized with 2%, Jeera powder and was subjected for shelf-life tests.

Effect Of Malted Ragi Powder On The Sensory Attributes of Carbonated RTS Functional Millet Based Whey Beverage

The present scenario focus interest in nutrition and health awareness, consumers are increasingly seeking high- quality functional products with acceptable sensory attributes. The primary objective of current research was to optimize the process for developing Carbonated Ready-to-serve (RTS) functional millet-based whey beverage malted ragi (5%,7%,9) on the sensory and physico-chemical aspects of Carbonated RTS functional millet-based whey beverage. Based on the analytical result, the functional beverage contained 5% Malted Finger Millet and was subjected for shelf-life tests. Sensory evaluation, as well as titratable acidity and pH analysis, was conducted for the samples stored at refrigeration temperature (7±1⁰C) and for those stored at room temperature (30±1⁰C) in glass bottle as the packaging material. The carbonated and non-carbonated RTS functional millet-based whey beverage and the control were found to be acceptable up to 2 days of storage at room temperature (30±1⁰C) and for 8 days stored at refrigeration temperature (7±1⁰C), respectively. The developed carbonated RTS functional millet based whey beverage is an innovative and nutritious product with enormous health benefits as it contains nutraceutical ingredient i.e. finger millet ( power house of nutrients). The developed functional millet based whey beverage can be given to all age groups and can be easily commercialized.

Functional food development using olive pomace phenolics and hydrogels

SummaryAlthough the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at the forefront of the phenolics market. Besides, 99% of olive phenolics are lost during olive oil production (2.2 million tons year−1). This study aims to develop a functional hydrogel for functional foods using commercial olive powder derived from olive mill wastewater and methylcellulose (MC). The final hydrogel recipe, a multi‐hydrocolloid recipe (MC and gelatine with low gelling temperature) based on minimum HX loss and acceptable sensory properties, was created by examining interactions of HX with salt, sugar, and citric acid in MC by a modified UPLC‐UV method and expert sensory panellists. Finally, two dairy bases were created for the hydrogel with the best aroma match, and consumer‐accepted dessert (72%) and appetiser (58%) providing the health claims of European Food Safety Authority (EFSA) (2 mg day−1 of HX) were produced. Moreover, a sample methodology has been developed.

Preparation of Healthy Cookies from Germinated Flour Blends of Finger Millet and Pearl Millet Sweetened with Jaggery

Millets are physiologically and therapeutically healthy with high nutritious value and are in rising demand in emerging markets like India, China, Africa, and other developing countries including the Western world. Germinated Millets have high digestibility and are used as healthy food for children’s growth and development. Climate change resilience technology, high nutritional value, and the announcement of the year 2023 as “International Millet Year” have made it very popular. Bakery items based on Millet, particularly cookies, are becoming more popular in both urban and rural areas. Jaggery is raw sugar prepared from sugarcane juice and is considered superior to white sugar. It offers numerous nutritional and therapeutic benefits, including anti-carcinogenic with antitoxic actions. Hence, this study aimed to prepare healthy food items with germinated finger and pearl Millets for better nutritional quality that are attracting the attention of health-conscious people on a worldwide scale. Cookies made from blends of germinated wheat flour (GWF), germinated finger millet flour (GFMF), and germinated pearl millet flour (GPMF) were examined for their physicochemical qualities, in vitro digestibility, antioxidant activity, and overall acceptability by consumers. In vitro protein digestibility (62.24-82.34%), starch digestibility (47.48-62.41%), total phenolic content (11.45–49.12 mg GAE/100 g), and antioxidant activities significantly increased as the proportion of GFMF and GPMF flour increased in the cookie samples, whereas total starch, dietary fiber, carbohydrate, and phytic acid decreased. The physical qualities of the cookies were also improved by the addition of GFMF and GPMF flours. Cookies with acceptable sensory properties, including taste, aroma, appearance, mouthfeel, crispiness, and overall acceptability, were produced by blending 60% GWF, 20% GFMF, and 20% GPMF (T2). This study demonstrated that GFMF and GPMF flour blends may be used as functional ingredients to create superior goods.

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.

Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

Evaluating the effects of chitosan incorporated with seabuckthorn leaf extract composite edible coatings on the shelf life of peach (Prunus persica L.) fruits

Peaches are highly nutritious and delicious fruits with a limited shelf life. The present study was aimed to test the efficiency of chitosan (CHI) coatings incorporated with seabuckthorn leaf extract (ST) in extending the shelf life of peach fruits at refrigerated temperature. Peach fruits of ‘Elberta’ cultivar were coated with one of the following treatment combinations: distilled water (control), CHI (1.0%), CHI (1%) + ST (0.5%), CHI (1%) + ST (1.0%), CHI (1%) + ST (1.5%) and CHI (1%) + ST (2.0%) and then stored at 4 °C for 25 days. The combined treatment of CHI and ST showed a synergistic effect in significantly decreasing the skin browning and maintaining the firmness during the storage period, corroborated by the decline in the polyphenol oxidase, cellulase and pectinase enzyme activity. In particular, fruits treated with CHI (1%) + ST (1.5%) and CHI (1%) + ST (2.0%) showed maximum efficiency in retaining the physico-chemical attributes, increasing the antioxidant potential and controlling the browning during post harvest period upto 25 days under refrigerated temperature at 4 °C. Furthermore, besides maintaining the quality parameters, the treated fruits showed a significant reduction in microbial spoilage and maintaining the acceptable sensory attributes. Therefore, the study employing the incorporation of Seabuckthorn leaf extract into chitosan edible coating could be a valuable addition and promising approach to different existing preservation techniques towards extending the shelf life of peach fruits.

Effect of incorporation of guava leaf powder on storage stability of curd balls under aerobic packaging condition at refrigeration temperature

The present study has undertaken for the evaluation of the impact of incorporating guava leaf powder (GLP) on the storage stability of developed curd balls. Four groups of curd balls were formulated with the addition of different levels of guava leaf powder: C (control without GLP), T1 (with 1.5% GLP), T2 (with 3.0% GLP), and T3 (with 4.5% GLP). The results revealed that pH and titratable acidity were significantly (P0.05) lower in the treated groups than in control. Peroxide value, thio-barbituric acid reactive substances, and free fatty acid content were significantly (P0.05) lower in GLP incorporated curd balls than in control. Guava leaf powder added curd balls has significantly (P0.05) higher DPPH, ABTS, and total phenolic content than the control. Among all samples, T3 (4.5%) recorded significantly (P0.05) lower microbial growth than the others groups of curd balls. However,sensory panelists rated significantly (P0.05) higher scores for T2 than T3. The sequent of the study concluded that the curd balls prepared with the inclusion of 3.0 % guava leaf powder prevent Physico-chemical quality deterioration, improve antioxidant capacity, reduced lipid oxidation and microbial growth with acceptable sensory attributes.

The Effect of Active Packaging Film Based on Chitosan Containing Rosemary (Rosmarinus officinalis L.) Extract on Cheese Shelf Life

White cheese is an inseparable part of the Persian breakfast table. However, it has limited shelf life owing to microbial growth and chemical changes. Application of active packaging incorporated with essential oils is an innovative technique to retain quality and extend shelf life of foods. In this study, the effect of chitosan (Ch 1 and 2%) film containing rosemary extract (RE 0.5 and 1%) was studied on the shelf life of white cheese at 4°C for 45 days. The physicochemical evaluation showed that all treated cheeses had higher pH, moisture, and fat content, but acidity and hardness in treated cheeses were lower than the nontreated ones. During storage, pH, moisture, and fat content decreased and acidity and hardness increased. At the end of the storage, the highest acidity (1.79 g lactic acid) and hardness (3.5 N) and the lowest pH (4.1) were observed in the control sample, and the highest moisture (53.92%) and fat (21.84%) content was observed in E2C2 treatment (1% extract + 2% chitosan). The active packaging of cheese caused a significant decrease in the total count of bacteria, coliforms, lactic acid bacteria, mold, and yeast. The population of microorganisms in the control sample increased significantly during storage (p &lt; 0.05). The treated cheeses had acceptable sensory properties. The most effective treatment for maintaining the physicochemical properties and retarding the growth of microorganisms in cheese was the E2C2 sample. Therefore, it can be used in active packaging systems of cheese.

The Quality Assessment of Sour Cherries Dried Using an Innovative Simultaneous Osmotic–Microwave–Vacuum Approach Based on Image Textures, Color Parameters, and Sensory Attributes

Sour cherries are a perishable raw material, and their preservation is needed to extend their availability to consumers. Improving drying techniques is desirable to ensure the highest quality of products. This study aimed to determine image textures from color channels R, G, B, L, a, b, X, Y, and Z; color parameters L*, a*, and b*; the color difference (ΔE) of raw materials and dried fruit; and the sensory attributes of dried sour cherry products prepared using an innovative approach. Three sour cherry cultivars, ‘Nefris’, ‘Debreceni Botermo’, and ‘Łutówka’, were used in the experiment. Sour cherries were subjected to freezing and pit removal before drying. The simultaneous osmotic–microwave–vacuum drying was carried out in one process lasting an hour and combining osmotic dehydration using a 40 °Bx sucrose solution and microwave–vacuum drying at microwave powers of 100 W for 900 s, 300 W for 900 s, 250 W for 900 s, and 0 W for stabilization for 900 s and a pressure of 30 ± 2 hPa. After drying, the quality assessment of products was performed using non-destructive image analysis and color measurements, as well as sensory analysis, including non-destructively and destructively assessed attributes. The highest changes in textures occurred for the GHMean (histogram’s mean for color channel G) (from 30.69 to 22.64) and LHMean (histogram’s mean for color channel L) (from 66.93 to 59.07) of images of the cultivar ‘Łutówka’, and the smallest changes were found for the cultivar ‘Nefris’. Drying had a statistically significant effect on the color parameters of the ‘Debreceni Botermo’ and ‘Łutówka’ sour cherries. The value of ΔE was the highest (10.44) for ‘Debreceni Botermo’ and the smallest (1.98) for ‘Nefris’. All cultivars of dried sour cherries had very high values of overall quality, reaching 8.9 for ‘Nefris’ and ‘Debreceni Botermo’ and 8.8 for ‘Łutówka’. The ‘Nefris’ sour cherry was characterized by the highest value of flavor of 9.0. All dried samples were attractive in terms of their external appearance. The sensory parameters related to taste, texture, and crunchiness were also satisfactory. Innovative simultaneous osmotic–microwave–vacuum drying allowed for the obtainment of dried sour cherries with a high quality, including acceptable sensory attributes.

Heat-moisture-treated rice starches with different amylose and moisture contents as stabilizers for nonfat yogurt

Food producers are interested in enhancing native starch properties without chemical modifications. Here, rice starches were physically modified via heat-moisture treatment (HMT) using different amylose (high, medium, low, and waxy) and moisture (15 %, 20 %, 25 %, and 30 %) contents. Hydration properties and pasting viscosities differed for different amylose and moisture contents. The HMT starch with high amylose content and 15 % moisture (High_HMT15) exhibited the highest final viscosity (6.16 Pa.s), and 31.7 % and 35.1 % increased amount of resistant starch compared to native starch in the granule and paste states, respectively. Hence, High_HMT15 was used as a stabilizer for nonfat yogurt. The nonfat yogurt prepared with 1.0 % High_HMT15 as the stabilizer exhibited 37.3 % reduced whey separation, 2.8 times increased viscosity, a high total solids content, and acceptable sensory properties compared to the nonfat yogurt without starch. These HMT starches can replace chemically modified starches derived from other grains in various food applications.

Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour

ABSTRACT Akamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.

Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils

ABSTRACT In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25% mango kernel oil (MKO) (T1), 50% fish oil and 50% MKO (T2), 25% fish oil and 75% MKO (T3), 0% fish oil and 100% MKO (T4). Burgers were packaged in polyethylene bags and stored at −16 to −18°C for 90 days. The mangiferin, quercetin, catechin, chlorogenic and caffeic acid in MKO were 1381, 87, 512, and 973 mg/100 g. Total antioxidant capacity of control, T1, T2, T3, and T4 were 18.97, 31.47, 47.69, 65.37, and 78.82%. GC-MS analysis showed that ALA, EPA, and DHA) in T2 were 0.85, 3.62, and 4.19%. In controlled storage, loss of ALA, EPA, and DHA was 55, 14, and 11%. At T2 concentration, antioxidant compounds of MKO significantly altered the lipid oxidation in burgers. After storage in T2, loss of ALA, EPA, and DHA was 3.6, 1.98, and 1.71%. POV of 90 days stored control, T1, T2, T3, and T4 was 3.42, 1.55, 0.63, 0.41, and 0.31 (MeqO2/kg). Induction period of fish oil, MKO, in all levels was 2.45, 64.28, 7.33, 13.42, 18.39, and 62.84 hrs. Color flavor and texture score of 90 days stored T2 was 91, 90, and 86% of total score. MKO and fish oil can be used at 50:50 concentrations to formulate fish burgers of acceptable sensory properties.

Development and Sensory Evaluation of Extruded Snack from Composite Flour of Black Soybean and Finger Millet Fortified with Moringa Leaf Powder

The aim of the current study was to develop ready-to-eat snack employing extrusion cooking using composite flour made from black soybean and finger millet fortified with moringa leaf powder. The extruded puff was made using flour blends at different ratios, and semi-trained personnel assisted in conducting a sensory evaluation of the generated extruded products puff. Samples were evaluated on a 5-point composite scale for colour, appearance, texture, flavour, and taste, as well as a 9-point hedonic scale for overall acceptance. The ratio of finger millet flour, black soybean flour, moringa leaf powder and durum wheat flour for the three composite flour CF-1 and CF-2 and CF-3 was (20%, 10%, 2%, 68%), (15%, 15%, 42%, 68%) and (10%, 20%, 2%, 68%) respectively while 100% durum wheat flour was used as control. The Extruded Puff were collected and dried for one hour at 600C in a hot air oven tray dryer. After drying, the extruded puff was placed in airtight containers and left to cool until further examination. The results indicated that composite flour CF-3 (finger millet: black soybean; moringa leaf powder and durum wheat flour in the ratios of (10:20:2:68) could be used to produce quality extruded product puff with acceptable sensory properties and registered significant difference with each other at p&lt;0.05 level. Keywords: Sensory Evaluation, Fortification, Black soybean, Finger Millet, Moringa Leaf Powder.