Desirable Sensory Quality Research Articles

Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention.

Various processing methods are used in the food industry worldwide to produce numerous rice products with desirable sensory qualities based on cultural and cooking preferences and nutritional considerations. The processes result in variable degrees of macro- and micronutrient content, stability, and retention, depending on rice variety and original nutritional quality. In this article, modern and traditional premilling, milling, and postmilling processing methods of different rice types are comprehensively reviewed. The implications of industrial rice processing methods, especially milling, as well as techniques for nutrient extraction, transfer, and enhancement, such as rice parboiling, sprouting, and fortification, for macro- and micronutrient content and consumer acceptance of the products, are documented. Socioeconomic constraints facing various aspects of rice processing methods are also discussed. This article reviews up-to-date research on rice industrial processing worldwide and aims to benefit engineers dealing with food processing, nutritionists and dieticians, food companies, education and research institutions, and quality-control and safety managers.

Effect of Baking Temperature on the Quality of Baked Sweet Potato Crisps

Aim: To investigate the effect of baking temperature on the quality characteristics of baked sweet potato crisp samples. Place and Duration of Study: Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos Nigeria, from February to October, 2013. Methodology: Yellow fleshed sweet potato were mashed upon cooking to form dough; and mixed with other baking ingredients. The developed dough was shaped and baked using five baking temperature levels (110oC, 120oC, 130oC, 140oC and 150oC). The following analysis were carried out on the baked sweet potato crisp namely –proximate, textural and sensory analysis. The results obtained were statistically analyzed using Analysis of Variance and the means separated using Duncan Multiple Range Test (DMRT). Results: The result of the proximate analysis shows that moisture content ranged Original Research Article British Journal of Applied Science & Technology, 4(23): 3419-3429, 2014 3420 between 3.31 to 5.76 %, crude protein 2.61 to 3.22 %, fat 8.93 to 14.01%, crude fibre 2.59 to 4.79 %, ash 2.56 to 3.59 % and carbohydrate 71.56 to 78.15%. The result of the textural properties of the circular baked sweet potato crisps (dough thickness of 3.3mm and 30mm diameter) showed that the force at peak of the baked crisp samples ranged between 5.83 to 20.30 N, deformation at peak ranged between 1.33 and 2.22mm, while deformation at break ranged between 1.88 and 3.69mm. Sensory evaluation of the baked sweet potato crisps showed that crisp sample baked at 120oC had the highest sensory rating of all the samples in terms of overall acceptability. Conclusion: The study revealed the possibility of producing crunchy baked sweet potato crisps using a baking temperature range not exceeding 140oC. There is however need to strike a balance between the desirable sensory qualities and the textural properties to ensure product that would be acceptable to consumers.

Application of fuzzy set and neural network techniques in determining food process control set points

Fuzzy set and neural network techniques were used to determine food process control set points for producing products of certain desirable sensory quality. Fuzzy sets were employed to interpret sensory responses while neural networks were applied to model the relationships between process and sensory variables. Rice cake production was used as a model process. Product sensory attributes were evaluated by a trained panel. Multi-judge responses were formulated as fuzzy membership vectors, which in turn were formed into fuzzy membership matrices of multiple sensory attributes. Neural networks were used to determine the sensory attribute controllability and the process control set points for achieving a given target of sensory quality. New products were made by using the process set points determined, and the product sensory attributes matched the desired sensory target values by less than 9% error. The results demonstrate the great potential of the fuzzy set concept and neural network techniques in sensory quality-based food process control with sensory evaluations quantified in a naturally fuzzy manner.

Functional meat starter cultures for improved sausage fermentation

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a desirable sensory quality of the end-product are used for the production of fermented sausages. Recently, the use of new, functional starter cultures with an industrially or nutritionally important functionality is being explored. Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products. Examples include microorganisms that generate aroma compounds, health-promoting molecules, bacteriocins or other antimicrobials, contribute to cured meat colour, possess probiotic qualities, or lack negative properties such as the production of biogenic amines and toxic compounds. The vast quantity of artisan fermented sausages from different origins represents a treasure chest of biodiversity that can be exploited to create such functional starter cultures.