Desirable Sensory Properties Research Articles

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

The aim of this study was to evaluate the probiotic potential and the viability in fermented oat dairy beverage of Lactobacillus curvatus isolate P99. Probiotic potential was assessed through the survival in simulated gastrointestinal tract conditions, autoaggregation, coaggregation, and hydrophobicity capacity and antimicrobial activity. The safety aspects of the isolate were evaluated for application in food, and these were determined by phenotypic and genotypic tests. Isolate P99 was able to survive in simulated gastrointestinal tract conditions and showed hydrophobicity, autoaggregation, and coaggregation with Listeria monocytogenes. Moreover, the isolate and its cell free supernatant showed antimicrobial activity against Gram-positive and Gram-negative microorganisms. L. curvatus P99 showed in vitro probiotic potential, fulfilled safety aspects, and remained viable for 35 days in fermented oat dairy beverage stored at 4°C. Moreover, probiotic fermented oat dairy beverage demonstrated high acceptability. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods. Practical applications Probiotics are microorganisms capable of providing health benefits to the host. However, isolates with probiotic potential from foods, when used as adjuvant cultures in foods, promote desirable sensory attributes and ensure microbiologically safe food. In this study, we found that Lactobacillus curvatus P99 presented probiotic potential and remains viable for 35 days when used in the production of fermented oat dairy beverage. Therefore, isolate P99 can be considered a promising microorganism for the manufacture of probiotic foods.

Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions.

Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml-1 ) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL-1 ) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL-1 , MA = 5.68 mg GAE mL-1 , REX = 4.42 mg GAE mL-1 , HEI = 4.27 mg GAE mL-1 ). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. PRACTICAL APPLICATION: The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.

Application of taste contrast to enhance the saltiness of reduced sodium beef patties

Sodium reduction strategies remain relevant and of value to the meat processing industry. While several approaches have been tested, most have demonstrated less than optimal results, mainly through the loss of product functionality or desirable sensory properties. We investigated a novel approach using two sizes of salt crystals to confer both functional and sensory properties in reduced sodium beef patties. Our results demonstrated that using a ratio of 3 mm sized, fat coated salt crystals and table salt in 30% reduced sodium beef patties can elicit saltiness equivalent to regular salt beef patties, and significantly higher compared to 30% reduced sodium beef patties - each formulated with table salt alone. Testing of additional ratios showed differences in juiciness and cook loss, with higher ratios of 3 mm sized salt crystals associated with drier patties and increased cook loss. While further improvement of texture and functional quality is required, efforts to optimize the approach may provide a relevant and attainable strategy for application towards some reduced sodium meat products.

Physical and Sensory Properties of Ice Cream as Influenced by Pulse Protein Concentrates

Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.

Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley

AbstractBackground and objectivesHull‐less barley provides health benefits, but it is not consumed widely because of its poor processing performance and eating quality of end products. In this study, cookies from 23 whole hull‐less barley varieties including waxy and ordinary types were prepared, and its nutritional composition, in vitro digestibility, and textural properties were evaluated.FindingsWide variations were observed in the properties of different cookies. Waxy cookies were higher in protein and β‐glucan contents (10.08% and 5.46%) than ordinary ones (8.27% and 3.83%, respectively), but lower in equilibrium concentration of hydrolysis (C∞), glycemic index (GI), rapidly digestible starch (RDS), and resistant starch (RS) contents which corresponded to its higher crystallinity and more number of crystalline peaks. Besides, waxy cookies tended to be more crispy, hard, and chewy than ordinary ones. Correlation analyses indicate that amylose and total starch positively influenced starch hydrolysis, but negatively affected cookie texture. Conversely, both protein and β‐glucan corresponded with a low estimated GI and high textural parameters.ConclusionsWaxy cookies retained higher nutritional value and potential health benefits. Meanwhile, waxy cookies gained desirable sensory properties as well as ordinary ones.Significance and noveltyThe major components of barley grain significantly influenced the nutritional value, in vitro starch digestibility, and texture of 100% whole hull‐less barley cookies, and waxy type could be more beneficial to human health.

Flour from Triticum polonicum L. as a potential ingredient in bread production

AbstractBackground and objectivesThe experiment involved 35 lines of Triticum polonicum, three common wheat cultivars, and one durum wheat cultivar.FindingsTriticum polonicum lines were characterized by significantly higher protein (17.33%) and ash (2.30%) content than Triticum aestivum (11.65 and 1.90%, respectively). Despite the high gluten content of T. polonicum (37.1%), its gluten index (11%) and falling number (182 s) were lower in comparison with T. aestivum (82% and 397 s, respectively). The dough and bread made from T. polonicum flour were characterized by high yield and high crumb moisture. The loaves of bread baked from T. polonicum flour were generally less risen, and in some cases, they were flatter in shape and had less fluffy crumb with somewhat larger and thicker‐walled pores than the breads made from common wheat and durum wheat flour.ConclusionsHowever, T. polonicum bread had more desirable sensory properties than the products made with the flour of common wheat and durum wheat. The flour from T. polonicum grain can be an interesting alternative for bread production.Significance and noveltySo far, there is no information on the technological quality of the grain of T. polonicum. This species could be a valuable initial material for new wheat cultivars breeding.

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

With the development of new technology in the food industry, stewed chicken should now be prepared based on scientific processing parameters instead of traditional procedures. This study was designed to examine the effects of cooking temperature (75, 80, 85, 90, 95, and 100°C) and cooking time (10, 20, 30, 40, 50, 60, 90, and 120 min) on protein degradation, protein oxidation, and flavor formation in stewed chicken meat. Significantly greater nonprotein nitrogen and total free amino acid concentrations were observed when cooking at 80 and 90°C for 50 and 60 min. Cooking for 90–100 min resulted in a stable flavor profile according to e-nose data. The results suggest that with a cooking temperature of 80–90°C and a cooking time of 50–60 min, protein degradation and protein oxidation are each maximized, indicating a critical point for increasing stewed chicken flavor formation. Practical applications Heating of meat modifies its eating quality, including texture, color, and flavor. The rate and extent of these changes are dependent on the amount of heat that is transferred to the meat and on the heating rate. The ability to exert control over these variables will define to what extent the meat becomes more palatable to the consumer after cooking, with tenderness, juiciness, and flavor being the main factors influencing choice and acceptance of cooked meat. Therefore, a continuing aim of the meat industry is to discover improvements in processing that ensure and enhance these desirable sensory attributes while still yielding a product that is safe to consume.

Study on foaming, rheological and thermal properties of gelatin-free marshmallow

Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but due to its limitations for consumption, many attempts have been made to use hydrocolloids as replacements. In this research, xanthan and guar gum, were added to formulations with the xanthan (x): guar (g) ratios of 100:0, 25:75, 50:50 and 75:25 and a control sample containing only gelatin (G). Analysis of °Brix and moisture content, pH, water activity (aw), density, overrun, texture, thermal, rheological and sensory properties were carried out. According to the results, density, aw and moisture content of the sample containing x25/g75, revealed no significant difference with the sample containing gelatin (p > 0.05). Texture results showed that x25/g75 sample led to a hardness similar to the control. The formulation containing x25/g75, had thermal behavior closer to the control, which exhibited “melt in mouth” behavior, gel strength and functionality properties similar to the control. Positive correlation was also observed between the hardness, melting temperature, and enthalpy. The study of viscoelastic properties showed that the values of storage modulus (G′) and loss modulus (G″) were dependent on frequency and the G′ were always higher than G″ in all samples. Also, considering the desirable sensory properties of the samples, xanthan/guar with a ratio of 25:75 (x25/g75) having positive interaction with other ingredients can be suggested as good alternative for gelatin in production of gelatin-free marshmallow.

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

Response surface methodology was applied to produce synbiotic yogurt containing Lactobacillus acidophilus and flaxseed with a high probiotic count and superior physicochemical and textural properties and desirable sensory attributes. The experiments were planned using the central composite design (CCD) with two independent variables: flaxseed concentration (0–4% w/w), and storage time (1–28 days). To assess yogurt, physicochemical, textural and sensory attributes were determined and optimised. The flaxseed concentration and storage time significantly affected the viability of the L. acidophilus and the texture and sensory attributes of yogurt. This study also demonstrated that the addition of flaxseed into the probiotic yogurt caused an increase in L. acidophilus growth (up to 8.82 CFU/mL) compared to the control sample (6.87 CFU/mL) and an enhancement in the yogurt's viscosity, hardness, cohesiveness, gumminess and water holding capacity (WHC) while a decrease in yogurt's syneresis and adhesiveness occurred. At the same time, high levels of flaxseed resulted in a reduction in the yogurt's desirable sensory attributes. In general, the results of the current study indicated the addition of 4% flaxseed into probiotic yogurt could result in a functional food product with 76.8% desirability that maintains suitable properties for approximately 13 days during refrigerated storage.

Quality attributes of fufu: Instrumental and sensory measurement

Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60, respectively. To optimize the processing parameters for cassava starch-plantain puree fufu, the texture attributes of the reconstituted fufu were assessed and characterized using instrumental and sensory methods and compared with “Neat” fufu. The result of the instrumental test on texture showed that fufu samples with 20% cassava starch and 80% plantain puree are most desirable while the percentage of starch between 25 and 40% gave higher values which indicated hardness. Overall, the starch content did not have any significant effect on adhesiveness, smoothness and springiness of the fufu. The sensory analysis showed that 22 out of 30 assessors prefer fufu made from plantain puree and cassava starch in terms of softness and smoothness despite the browning nature of the fufu. In general, plantain puree-cassava starch fufu had high values for peak viscosity, final viscosity, setback, peak time and peak temperature than “Neat” fufu. These findings suggest the need to improve upon the colour of plantain puree in fufu preparation for total acceptability by consumers.

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food.

To investigate the volatile flavour components (VFCs), microbiota and their correlations of three categories of sufu, a Chinese fermented soybean food. The VFCs were analyzed by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry. A total of 141 VFCs were tentatively identified, in which 12 esters, eight aldehydes, five alcohols and nine miscellaneous compounds were recognized as the characteristic VFCs through the relative odour activity value. The complex microbial community was revealed by Illumina MiSeq sequencing. Among the total 202 bacteria and 125 fungi species identified, 16 bacteria and 7 fungi species were revealed as dominant community members. Furthermore, the VFC-microbiota correlation was characterized by Spearman's rank correlation coefficients (ρ). Based on the positive VFC-microbiota correlation, two bacterial species and three fungal species were selected as potential flavour-producing microbiota. A variety of VFCs and complicated microbiota were observed in the three categories of sufu. Lactococcus lactis, Sphingobacterium sp., Pichia fermentans, Kodamaea ohmeri and Saccharomyces rouxii were the potential flavour-producing microbiota. The preliminary results would be useful for designing starter cultures to produce sufu with desirable sensory properties, consistent flavour and shorter ripening time. Furthermore, these results will also provide a new insight to improve the flavour quality of traditional fermented soybean food.

Kinetic changes of antioxidant parameters, ascorbic acid loss, and hydroxymethyl furfural formation during apple chips production

In this study, the kinetic change of the antioxidant properties were determined during apple chips production using three different cultivars. Using a rotary forced-air dryer, apple slices were dried at three different temperatures (65, 70, and 75°C). The ascorbic acid content, total phenolic content (TPC), total flavonoid content (TFC), Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC), and hydroxymethylfurfural content were analyzed. Phenolic compounds of apple chips were also identified by chromatographic separation. Thermal degradation of ascorbic acid was fitted to first-order reaction kinetics. TPC, TFC, ORAC, and TEAC values, and hydroxymethylfurfural content increased with drying time and temperature where the data were fitted to first-order and zero-order reaction kinetics. Reaction rate constants were influenced by temperature, based on the Arrhenius model. The primary phenolic compounds of apple chips were gallic acid, chlorogenic acid, catechin, caffeic acid, epicatechin, and rutin. Practical applications Dietary antioxidants with health benefits have increased attention on fruit and vegetable products. The processing of fruits and vegetables affects their antioxidant properties as well as their quality. Apple chips are dehydrated, ready to eat, fruit-based snacks with desirable sensory properties. The results of this article will contribute to an understanding of the thermal kinetics of antioxidant properties and phenolic content during apple chip production. The kinetic results may be useful for the design of dryers and optimization of the drying conditions.

Consumer acceptance of natural sweeteners in protein beverages

Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.

The Viability of Free and Encapsulated Lactobacillus casei and Bifidobacterium animalis in Chocolate Milk, and Evaluation of Its pH Changes and Sensory Properties during Storage

Aims: The viability of encapsulated and free Lactobacillus casei and Bifidobacterium animalis subsp. lactis bacteria in chocolate milk for the first time as well as the influence of the bacteria on acidification and sensory acceptability of the product at 5°C for 21 days. Study Design: Research study Place and Duration of Study: Department of Public Health, Maragheh University of Medical Sciences, between October 2016 and April 2017. Original Research Article Ghasemnezhad et al.; ARRB, 21(3): 1-8, 2017; Article no.ARRB.37885 2 Methodology: The Lactobacillus casei and Bifidobacterium animalis subsp. Lactis were injected into chocolate milk in free and microencapsulated forms. Sodium alginate plus resistant starch and sodium alginate plus chitosan were used via extrusion method for microencapsulation. The changes in probiotic bacteria count and their sensory acceptability were evaluated at 5°C for 21 days. Results: The chocolate milk containing microencapsulated bacteria had a slight decrease in pH compared with the products with free bacteria. Further, the rate of microencapsulated bacteria viability was high in comparison with free bacteria in all conditions (p<0.05). Also, a product with microencapsulated bacteria has a more desirable sensory properties compared with a product with free bacteria at 5°C for 21 days; hence, it has a high er acceptability. Conclusion: Probiotic bacteria microencapsulation in the chocolate milk, as well as low temperature storage, can increase the viability of probiotics into product and postpone the fermentation process in chocolate milk. Based on the sensory evaluations and total acceptability scores, the chocolate milk containing microencapsulated Lactobacillus casei with an expiration of 6 days and containing Bifidobacterium animalis with an expiration of 10 days can be produced.

Sensory profiling and preference mapping of Australian puffed desi chickpeas

Puffed pulses have found popularity as ingredients in ready-to-eat breakfast foods, confectionary and snack formulations. With the global snack food market expanding rapidly, puffed chickpeas possess many desirable sensory attributes to meet the demand for healthy snacks. There is a paucity of knowledge on the sensory profiles and consumer acceptance of puffed desi chickpeas. Thus, the sensory profile of Australian puffed desi chickpeas using a trained panel is reported here, along with the results from a consumer test conducted in Australia. Results revealed that Australian puffed desi chickpeas are heterogeneous in their sensory attributes. The diversity of sensory properties reported suggests a good deal of genetic diversity, which will ultimately facilitate any attempts to meet consumer preferences through breeding or selection of ideal chickpea candidate lines. Preference mapping was used for the first time to identify the key drivers of liking for puffed chickpeas. Kyabra was identified with the highest overall liking. Results from the consumer sensory research revealed that puffing the Australian chickpea genotype, Kyabra, can deliver a positive sensory experience. This finding will provide pulse-breeders practical information about important sensory attributes of Australian puffed desi chickpeas that may have the greatest impact on consumer acceptability.

Estimation of the shelf life of pezik pickles using Weibull hazard analysis

Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional value and desirable sensory attributes. Locally known as ‘pezik’, Beta vulgaris L. var. rapa is a highly perishable vegetable. The stalks of pezik are consumed as pickle, allowing longer consumption of this vegetable. In this study, Weibull hazard analysis was applied to the sensory data to determine the shelf life of pezik pickles. The end of shelf life was indicated by the time when 50% of the panelists found the pickles unacceptable. Pickles blanched for 7 min and stored at 17-18 °C were found to have a shelf life of 167 days with 95% confidence limits of 156-179 days. Prolonged blanching (9 min.) decreased the shelf life of pickles by about 19 days.

Lotus (Nelumbo nucifera) rhizome powder as a novel ingredient in bread sticks: rheological characteristics and nutrient composition

Lotus rhizome is a lesser known plant food having high medicinal properties. The addition of lotus rhizome powder (LRP) to refine wheat flour (WF) based bakery products may significantly enrich their nutritional composition. WF was replaced with LRP at 0, 10, 15 and 20% levels to study the rheological and baking characteristics. The mixing profile of the dough as studied using farinograph showed an increase in water absorption (56–58%), dough development time (1.3–2.27 min) and dough stability (5.58–7.43 min) with increase in the LRP. Pasting profile of the blends showed an increase in peak viscosity (699–829 BU) and break down values (336–385 BU), whereas the setback values (496–388 BU) decreased with the addition of LRP. Test baking was done to obtain the optimum level of replacement and processing conditions. The organoleptic analysis indicated that replacement of WF with LRP at 15% was optimum for making bread sticks of desirable sensory attributes. Bread sticks with LRP had higher total phenolic content (TPC) (1.06 ± 0.03–1.22 ± 0.20 mg GAE/g), total flavonoid content (TFC) (32.76 ± 0.28–44.55 ± 0.28 µg QE/g DW) and DPPH scavenging capacity (44.76 ± 2.01–65.62 ± 1.11%) as against control. In conclusion, lotus (Nelumbo nucifera) rhizome powder could improve the nutritional value of bread sticks and can be recommended as a functional ingredient in the food industry.

Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets

Five different marinades were prepared containing lemon juice, apple cider vinegar, pomegranate juice and combinations of them. Three different temperatures (4, 10, and 20 °C) and five marinating time intervals (1, 3, 6, and 9 h) were tested. Microbial, physicochemical as well as sensory analyses were performed to assess marination. Noticeable microbial reductions and satisfactory sensory results were observed only in samples treated for short time (1 and 3 h). The marinade in which pomegranate and lemon juices were combined caused a decrease in microbial counts and led to desirable sensory attributes. Each of the marinades was characterized by a distinguishable organic acid profile, while the discrimination of the samples, based on organic acid concentration, between low (1 and 3) and high (6 and 9) marinating time was feasible. It can be concluded that marinating time affected the indigenous microbiota and the sensory characteristics of chicken meat while pomegranate could be a promising marinating ingredient from a microbiological and physicochemical perspective.

Antidiabetic Compounds in Syzygium cumini Decoction and Ready to Serve Herbal Drink.

Herbal beverages with desirable sensory attributes are an ideal way to offer consumers with phytochemicals having specific health promoting functionalities. Syzygium cumini bark decoction is used in treating diabetes mellitus in Ayurveda medicine. This work attempted to prove the presence of antidiabetic compounds in the S. cumini decoction and the ready to serve (RTS) herbal drink developed using the decoction. Activity guided fractionation of the decoction of the S. cumini was carried out by sequential extraction with organic solvents of different polarities. Thin Layer Chromatography (TLC) with authentic compounds and HPLC were performed for identification and confirmation of the compounds in the decoction and the RTS herbal drink. Presence of gallic and ellagic acids in the decoction and RTS herbal drink was proven and confirmed with HPLC. The LC UV-VIS spectra of the two compounds were identical with the corresponding spectra of the library. Further, gallic acid and umbelliferone were determined as the active compounds in the decoction by TLC and were confirmed by cochromatography with authentic compounds. The present investigation confirmed the presence of gallic acid, ellagic acid, and umbelliferone which are proven to have antidiabetic activities in the decoction and the RTS herbal drink prepared with the decoction.

Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months

Shelf life is the recommended maximum time for which the defined quality of specified characteristics of the goods or products remains acceptable under expected (or specified) conditions of handling, storage and distribution and or display. Stability assessment of a local food supplement consisting of a premix of milled sorghum, ground nut paste, honey and cow ghee (SPB) was conducted from November 2014to January 2015. The study investigate the length of stay of SPB at ambient conditions with desirable sensory quality attributes of taste, color and texture. This was a cross sectional study design with a sensory evaluation questionnaire using a 5-point hedonic scale. Control sample was labeled as (A) and experimental (B). Sample A was freshly prepared once every week while sample B was kept constant. 24 participants with similar demographic characteristics were randomly selected to evaluated the sensory attributes of the porridges made from each sample. Only the investigator was aware of the treatment given to the participants. Sensory scores for all attributes were greater than four on a five-point hedonic scale. There were no significant differences (P&gt;0.05) in all the five attributes between the two samples in the first 5 weeks of evaluation. A significant difference was observed in color during the week 9 (P&lt;0.02), aroma in week 6 (P &lt; 0.01) and taste in week 7 (P&lt; 0.01). There was no significant difference in the texture of the samples throughout the time of the study. Taste and aroma recorded the lowest scores at 3.0 and 3.7 respectively after 9 weeks. Texture did not change during study time. Honey has anti-microbial properties and its inclusion improves water-binding capacity which prolong shelf life. The length of stay of SPB at room temperature with desirable sensory quality attributes of taste, color and texture was 8 weeks. This storage time could further be increased by use of antioxidants.