Evaluation Of Quality Attributes Research Articles

Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas

Traditional Italian pizza is usually baked in wood-fired or electric ovens at high temperature (> 450ºC) for a short time. However, with the new home-cooking appliances available nowadays, it is possible to replicate such baking conditions at home. These conditions favour some chemical pathways, like the Maillard reaction, largely responsible for food attractive sensory qualities such as aroma, taste, and colour. However, high temperature treatments can lead to the formation of undesired compounds like 5-hydroxymethylfurfural and acrylamide. This study aims to evaluate quality attributes, such as cooking weight loss and colour development, and heat-related by-products (Maillard Reaction Products, 5-hydroxymethylfurfural and acrylamide) of pizza baked at high temperature (310°C and 450°C) for increasing baking times in new household cooking appliances. Results are compared to the ones of pizza conventionally home-baked (∼250°C). The collected data provide evidence that it is possible to cook pizza at 450°C using newly developed high-temperature home appliances, achieving quality attributes comparable to those of traditional pizzeria baking; very low levels of heat-induced harmful products are formed, provided that baking time is carefully controlled.

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

The present investigation entitled “Standardization and evaluation of quality attributes and bioactive components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) based herbal tea” was carried out in the Central Instrumentation Laboratory, College of Horticulture, Rajendranagar, Hyderabad. The experiment was carried out with Completely Randomized Design (CRD) with two experiments, experiment-I consists of 7 treatments and three replications. and experiment -II consists of 8 treatments and 3 replications. Tea bags of 3.5grams will be prepared as per the treatments and Standard cup volume of 100 ml is considered for study. The results revealed that the treatment combination of ginger -kokum mix (first best T7 Dry ginger powder 90 % + Dry Kokum powder 10 %), second best -T3 (Dry ginger powder 50 % + Dry kokum powder 50 %) based on organoleptic evaluation were selected from experiment one and proceeded to experiment two for evaluation of ginger kokum based herbal tea. The results related to physico-chemical parameters and organoleptic evaluation indicated that, among the different herbal teas, the treatment T3 (First best -90 %+ Cardamom -10 %) recorded best with pH (4.54) of 0th day, T2 (Second Best -100 % -Control) recorded highest titratable acidity (4.02 %) of 60th day, T2 (Second Best -100 %) recorded best with Ascorbic acid (1.32 mg/100 g) of 0th day. T4 (First best 90 % +Turmeric -10 %) at 0th day found to be best with total Phenol content (88.95 mg GAE/g). The maximum organoleptic score for overall acceptability (8.47) was in “Like very much range” on nine-point hedonic scale which is recorded in treatment T4: (First best-90 % +Tulasi-10 %) at the end of storage period. it can be concluded that T4-(First best -90 % + Tulasi - 10%) and T8 (Second best 90 % + Turmeric -10%) are best two standardized herbal teas from this research work.

Impact of Modified Atmosphere Packaging Conditions on Quality of Dates: Experimental Study and Predictive Analysis Using Artificial Neural Networks.

Dates are highly perishable fruits, and maintaining their quality during storage is crucial. The current study aims to investigate the impact of storage conditions on the quality of dates (Khalas and Sukary cultivars) at the Tamer stage and predict their quality attributes during storage using artificial neural networks (ANN). The studied storage conditions were the modified atmosphere packing (MAP) gases (CO2, O2, and N), packaging materials, storage temperature, and storage time, and the evaluated quality attributes were moisture content, firmness, color parameters (L*, a*, b*, and ∆E), pH, water activity, total soluble solids, and microbial contamination. The findings demonstrated that the storage conditions significantly impacted (p < 0.05) the quality of the two stored date cultivars. The use of MAP with 20% CO2 + 80% N had a high potential to decrease the rate of color transformation and microbial growth of dates stored at 4 °C for both stored date cultivars. The developed ANN models efficiently predicted the quality changes of stored dates closely aligned with observed values under the different storage conditions, as evidenced by low Root Mean Square Error (RMSE) and Mean Absolute Percentage Error (MAPE) values. In addition, the reliability of the developed ANN models was further affirmed by the linear regression between predicted and measured values, which closely follow the 1:1 line, with R2 values ranging from 0.766 to 0.980, the ANN models demonstrate accurate estimating of fruit quality attributes. The study's findings contribute to food quality and supply chain management through the identification of optimal storage conditions and predicting the fruit quality during storage under different atmosphere conditions, thereby minimizing food waste and enhancing food safety.

Determination of the Degree of Unsaturation in Essential Oils

Being widely used, medicinal products based on vegetable oils require strict regulation and evaluation of quality attributes, determination of shelf-life periods, and monitoring of storage conditions. The most common testing method for unsaturated compounds in vegetable oils is the iodine value determination, which has a range of limitations. An alternative method for determining the degree of unsaturation is based on epoxidation.The aim of the study was to evaluate the possibility of determining the degree of unsaturation of terpenoids and essential oils using peroxycarboxylic acids.Materials and methods. The authors performed epoxidation of linalool, myrcene, and lemon oil with peroxydecanoic and peroxyoctanoic acids, followed by iodometric titration of the excess acid.Results. The study demonstrated the possibility of measuring the degree of unsaturation of the selected essential oil and terpenoids using peracid epoxidation. The authors developed a procedure for determining the iodine value of essential oils and calculated the iodine values of linalool, myrcene, and lemon oil. Epoxidation proceeded as a second-order reaction. The authors obtained the following reaction rate constants: 3.9 L×mol–1×min–1 for linalool (298 К), 1.76 L×mol–1×min–1 for myrcene converting to monoxide (298 К), 0.044 L×mol–1×min–1 for myrcene epoxide converting to diepoxide (298 К), and 3.9 L×mol–1×min–1 for lemon oil (297 К).Conclusions. The suggested procedure involving peracid titration for rapid and efficient determination of the degree of unsaturation (iodine value) provides a potential basis for developing a quantification method for total unsaturated bioactive compounds in essential oils.

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

SummaryThis study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P &lt; 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P &lt; 0.05) increased. The moisture and texture of bread during storage improved significantly (P &lt; 0.05), and the enthalpy of bread decreased significantly (P &lt; 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

Quality acceptability of wine produced from fermented tiger nut drink fortified with coconut milk

In some parts of the world, tiger nut (Cyperus esculentus) tubers are widely used as a healthy food for both human and animals due to nutritional, functional and medicinal properties of the crop. This study is designed to evaluate quality attributes and acceptability of fermented tiger nut drinks fortified with defatted coconut milk and date syrup. Milk was extracted from the sprouted tiger nut tubers, mixed with defatted coconut milk in ratio of 90:10, 80:20 and 70:30 respectively and date syrup was added to taste. Each sample was allowed to ferment for 24, 48 and 72 hours with the addition of 1 g of yeast (Sacharomyces cerevisiae). Sprouted and unfermented tiger nut milk without coconut milk and date syrup was taken to be control experiment. The results of physic-chemical properties of the drinks showed that temperature (23.7 – 30.5°C), pH (2.54 – 3.20), Brix (3 – 5°), specific gravity (0.86 – 1.05 g/cm3), alcohol content (0.53 – 7.61%), iodine value (0.11 – 0.67), saponification value (20.89 – 68.86) and viscosity (780 mPa.S -1560 mPa.S). There was no microbial growth in all the samples for six months except A48 sample that had 1.00 cfu/g in week 4, 3.90 cfu/g in week 5 and 10.50 cfu/g in week 6. At p≥0.05 significant level, there was no significant difference in all the sensory attributes of most samples. Fermented tiger nut provides alternative drink with relatively low alcohol content compared to bottled wines in the market.

Impact of Auricularia cornea var. Li polysaccharides on the physicochemical, textual, flavor, and antioxidant properties of set yogurt

This study evaluated quality attributes and in vivo antioxidant activity of Auricularia cornea var. Li polysaccharide (ACP)-fortified set yogurt during 21 days of storage (4 °C). Set yogurt was manufactured using a commercial yogurt culture, and 3% (w/v) ACP was added. Physicochemical (pH, titratable acidity, and water-holding capacity), textural, rheological, microstructural, flavor, and antioxidant properties of set yogurt were investigated. The results showed that the addition of ACP significantly enhanced WHC, viscosity, firmness, and cohesiveness, while inhibiting post-acidification of set yogurt during storage. The yogurt supplemented with ACP showed a larger hysteresis area and higher G′ and G″ values, formed a porous, dense, mesh-like structure and exhibited a unique mushroom flavor. Antioxidant results showed that administration of ACP-fortified yogurt significantly decreased serum alanine aminotransferase and aspartate aminotransferase enzyme activities and malondialdehyde levels, while increasing superoxide dismutase, catalase, phospholipid hydroperoxide glutathione peroxidase, and total antioxidant capacity in the liver and hippocampus of the mice. ACP-fortified yogurt might alleviate hepatic damage and hippocampal neuroinflammation induced by d-galactose. Additionally, ACP-fortified yogurt downregulated the expression of Keap1 and upregulated the expression of Nrf2 and HO-1 in the liver. In conclusion, ACP may be used as an ingredient to produce yogurt with desired properties.

Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions

Effects of pulsed electric fields (PEF: 1–2 kV/cm, 20 μs) used alone and combined with carbon dioxide (CO2: 70%) and high hydrostatic pressure (HP: 150 MPa, 5 min) on the physicochemical properties and microbiological shelf life of coho salmon under pre- and post-rigor conditions were studied during refrigerated storage (25 days). The PEF + CO2 + HP treatments reduced color changes in pre-rigor more than in post-rigor salmon. Texture changes of pre- and post-rigor salmon differed between untreated and treated salmon. Combined treatments also effectively reduced the protease and lipase activity of pre-rigor salmon. Collagenase activity of post-rigor salmon remained low in all treatments. Principal component analysis showed a clear difference between pre- and post-rigor states in the evaluated parameters; however, microbiological shelf life increased with PEF + CO2 regardless of the rigor condition. In conclusion, combined PEF, CO2, and HP treatments can improve salmon quality during refrigerated storage and thus extend its microbial shelf life. Industrial relevanceThe current demand for processed seafood that is similar to fresh products has created a new area of development in non-thermal processing technologies. Refrigeration and freezing have been applied for many years to extend the shelf life of seafood products, but there is deterioration regardless of the preservation method. Therefore, the combination of non-thermal processing technologies (PEF + CO2 + HP) could be applied to a large variety of seafood industries. Seafood products could be treated by PEF combined with CO2 and HP to further evaluate quality attributes under different rigor conditions during chilled storage and estimate the shelf life of the processed product.

Qualidade de frutos de mangabeira de diferentes estágios de maturação tratados com CaCl2

Hancornia speciosa is a fruit tree, popularly known as mangabeiras. The mangaba, fruits of this tree, are quite appreciated for their organoleptic characteristics. Because it is a climacteric fruit, this fruit has very high perishability. The use of products that extend the useful life is necessary. Calcium chloride (CaCl2) has been shown to be an alternative in post-harvest because it promotes few changes in fruit quality and increases the storage period. Thus, the objective of this work was to evaluate quality attributes of mangaba fruits in two stages of maturation, 'Immature' and 'Mature', submitted to CaCl2 application, in four storage times (0, 2, 4 and 6 days) under ambient atmosphere. During the experiment, the loss of fresh weight, color, pH, titratable acidity, soluble solids and SS/TA ratio were evaluated. It was verified that the 'mature' fruits showed a higher acidity and soluble solids content, even with the application of CaCl2, the difference that the loss with the application of CaCl2 was smaller. Unlike '‘Immature’ and ‘Immature’ fruits with CaCl2 in which these characteristics were acquired as the experiment was conducted, in addition to presenting lower values for weight loss, pH and color.

Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

The sustainability of the European sheep farming sector can be ensured through the high and consistent quality of products, although the concept of meat quality, being multifaceted, is challenging to keep up by farmers and producers. The objectives of this study were (i) to evaluate quality attributes (CIE L*, a*, b*, lipid oxidation, cooking loss and Warner-Bratzler texture test) of lamb meat during cold storage originating from eight European breeds raised under their normal production systems (n = 292 lambs); and (ii) to elucidate the influence of storage and intrinsic properties (cold carcass weight [CCW], ultimate pH [pH24], water activity [aw], and proximate composition) on the aforementioned quality attributes measured on the 3rd, 9th and 15th day post slaughter. All meat quality properties displayed a high variability due to the breed × production systems, although, as a whole, L*, a*, b*, TBARs and cooking loss increased during storage (P < 0.001), whereas the tenderisation process was of non-linear decay nature (P = 0.001). While production system – taken across breeds – was not found to affect meat cooking losses, it heavily influenced CCW, producing intensive systems heavier (P < 0.001) carcasses (21.4 kg) than those raised in semi-extensive (14.9 kg) and extensive systems (13.8 kg). On the 15th day of storage, TBARs from intensive systems was significantly (P < 0.001) higher than those of extensively raised lambs (0.839 mg MDA/kg vs. 0.299 mg MDA/kg, respectively). Although the extensive and semi-extensive systems initially produced less tender meat (P < 0.05) than intensive systems, on the 15th day of storage, meat from extensive (23.4 N/cm2) and semi-extensive systems (24.4 N/cm2) presented as good tenderness quality (P < 0.10) as that of the intensive systems (22.1 N/cm2). Within breed × production systems, higher CCW or intramuscular fat was associated to darker meat (P < 0.001 and P = 0.014), higher redness (P < 0.001 for both), greater lipid oxidation (P = 0.016 and P < 0.001), and lower slope (P = 0.014 and P = 0.004) and force (P = 0.027 and P = 0.001). The only intrinsic property that heavily affected most of the quality attributes was ash content, since meat of higher ash content presented higher luminosity (P = 0.008), and lower redness (P < 0.001), yellowness (P < 0.001), TBARS (P < 0.001), cooking loss (P = 0.002) and tenderness (P < 0.001). The elucidation of the impact of intrinsic properties on the lamb meat quality attributes during storage can help breeders and producers modify current flock management, feeding strategies and pre-slaughter and slaughter practices towards quality improvement or meeting particular consumers’ demands.

Evaluation of quality attributes, antioxidant activity and volatile compounds of two cactus pear juices blended with guava juice

The current investigation carried out on blends of two species from cactus pear (CP) juices with guava juice to evaluate the changes in physicochemical properties, ascorbic acid, phytochemicals, antiradical activity as well as volatile compounds. The blends of purple CP showed a significant increase in pH, TSS and ratio of TSS/TA values compared to blends of green CP with guava juice. An opposite trend had occurred in determination of titratable acidity. Ascorbic acid concentration in blends ranged from 52.46 to 59.43 mg/100 mL in T1 and T3 respectively. The blends showed a remarkable increase in total phenolic content with the increase of cactus pear in blends in formula to reach the maximum level at T1 and T3. Against reducing power, the antiradical activity was generally higher than that of DPPH by factor about 1.3 at T1 and 1.4 at T6. The radical scavenging activities of studied blends were in the range of 8.37 – 13.46 μmol TE/100 mL in T6 and T1 respectively when the determination carried out using DPPH assay. The highest score of panellists recorded for the T3 [(3) purple pear: (1) guava juice). Therefore, this blending ratio subjected to GC-MS analysis. A total of thirty volatile compounds were identified; the major alcohols in T3 were 1-hexanol and linalool which represent 12.35% and 7.23% respectively.

Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

Evaluation of Seed Quality Attributes of Sorghum Germplasm Accessions from Eastern, Coastal and Nyanza Regions, Kenya

Sorghum (Sorghum bicolor L.) is an important cereal crop in Kenya. Despite the crops importance, the yields attained by farmers in Eastern, Coastal and Nyanza regions of Kenya remain low. Access to good quality seeds of sorghum is one of the constraints facing the subsistence farmers. Good quality seed is important for increasing yield to attain food security. The aim of this study was to evaluate quality attributes of the seed used by farmers. A total of 108 germplasm accessions were obtained from 76 farmers. The seeds were tested for time and percentage of germination, seed vigour index, shoot and root dry weight. Data collected was subjected to analysis of variance. Means were separated using Fisher&amp;rsquo;s Least Significance Difference test at p &amp;le; 0.05. Seed samples of 26 accessions attained germination percentage below stipulated standards by Seeds and Plant Varieties Act CAP 326. Majority of seeds showed longer mean germination time with only nine accessions germinating in less than ten days. Seed vigour index was relatively high in most of the accessions, while biomass accumulation varied from high to very low among accessions. Though most of the seeds attained a high germination percentage, about 92% of seeds showed longer mean germination time. The environmental conditions in the fields, pre and post harvest handling practices impact on the seed quality hence the wide variability in germination percentage, germination time, seed vigour index and dry matter accumulation. Therefore the need to improve quality of seeds used by subsistence farmers by providing extension services on best pre and post harvest handling practices. Increasing production of sorghum in these regions will contribute significantly towards realizing food security. Further analysis could be carried out on genetic and sanitary quality aspects of the seeds planted by farmers in Eastern, Nyanza and Coastal regions.

Elephant Grass Biomass Attributes for Bioenergetic Applications Compared to Other Feedstocks

The study aim to evaluate the biomass quality attributes of elephant grass [ Cenchrus purpureus (Schumach.) Morrone] genotypes for the bioenergy production compared to other feedstocks. There were evaluated 32 feedstocks among them 16 elephant grass (EG) genotypes and 14 other feedstocks with potential for bioenergy applications. The evaluated quality attributes are the elemental composition, net calorific value, cellulose, hemicellulose, lignin and ash contents (% of dry matter). Our results point out that the EG genotypes show similar quality atrributes among themselves, except to the ash content. The mean net calorific value of the EG biomass (3,995 kcal kg -1 ) was superior than the rice husk and sorghum, and similar compared to sugarcane straw and bagasse, coconut fiber, energy cane, cassava waste and corn stover. The EG genotypes cellulose mean content (36%) was superior than cassava waste sample, but similar compared to all other feedstocks, except to the eucalyptus, rice husk, bamboo and sugarcane bagasse. The EG genotypes hemicellulose mean content (29.3%) was superior than the coconut husk, bamboo, cassava waste, coconut fiber, rice husk, eucalyptus and M. caesalpiniaefolia and similar to sorghum, energy cane, sugarcane straw and bagasse. The EG genotypes lignin mean content (8.2%) was superior to corn stover and similar to energy cane, sorghum, sugarcane bagasse and straw. The EG Madeira showed the lowest ash contents (2.21%) among the EG genotypes. The mean ash content of the other EG biomass (4.96%) was similar to bamboo, energy cane, cassava waste and sugarcane straw.

Evaluation of quality attributes of phalsa blended squash during storage

Evaluation of quality attributes of phalsa blended squash during storage

The Use of Bioelectrical Impedance to Assess Shelf-Life of Beef Longissimus Dorsi

ObjectivesTo evaluate quality attributes of beef longissimus dorsi (LD) during 15 d of simulated retail display using surface and internal bioelectrical impedance analysis (BIA) measurement techniques.Materials and MethodsThe experiment was designed as a split-plot with loin as the whole-plot and pairekd steaks as the sub-plot. Display day (DD) was treated as the sub-plot treatment. Postmortem age time (PM) and DD were treated as fixed effects. Beef strip loins (N = 18; IMPS #180), obtained from 3 commercial processors (PM = 27, 34, or 37 d), were fabricated into 12 2.54-cm thick steaks (N = 216). Steaks were subdivided into 6 consecutively cut pairs and pairs were randomly assigned to one of 6 display days: 0, 3, 6, 9, 12, and 15. For all pairs, one steak was allocated to microbiological analysis and pH and the paired steak for BIA, objective color assessment, proximate composition, and TBARS. Surface BIA (S-BIA) and internal BIA (I-BIA) assessment were compared. Steaks were packaged on styrofoam trays with a moisture absorbent pad, overwrapped with polyvinyl chloride film, and displayed under fluorescent lighting at 0–4°C in coffin-style retail cases.ResultsThere was a PM × DD interaction (P &lt; 0.05) for S-BIA values. From d 0 to 12 of display, steaks aged 27 d had higher (P &lt; 0.05) S-BIA values than steaks aged 34 and 37 d; however, on d 15 of display, steaks aged 34 d had 22% higher (P &lt; 0.05) S-BIA values than steaks aged 37 d, but had similar (P &gt; 0.05) values compared to steaks aged 27 d. There was no PM × DD interaction (P &lt; 0.05) for I-BIA values; however, an effect on PM and DD was found (P &lt; 0.05). Steaks aged 27 d were 17% higher for I-BIA values (P &lt; 0.05) than 37 d, but similar (P &gt; 0.05) to steaks aged 34 d. For all PM aging times, d 0 had the lowest (P &lt; 0.05) I-BIA values among all display days with 81.44. D 3 was the second lowest (P &lt; 0.05) and 8% higher than d 0 for I-BIA values. D 6 was 16% higher (P &lt; 0.05) than d 3 but similar (P &gt; 0.05) to d 9 and d 12. D 12 and D 15 were similar (P &gt; 0.05). There was a DD × BIA method interaction (P &lt; 0.05). On d 0, 3, and 6, BIA values were different (P &lt; 0.05); however, after d 6 onward, BIA values were similar (P &gt; 0.05). Covariance component was smaller in I-BIA than S-BIA. There were no PM × DD interactions (P &gt; 0.05) for a* and b* values; however, there was an interaction for L* values. Postmortem aging had no effect (P &gt; 0.05) on L*; however, an effect on a* and b* was found (P &lt; 0.05). For APC populations, there was a PM × DD interaction (P &lt; 0.05). No PM × DD interaction or PM effect (P &gt; 0.05) were found for TBARS; however, there was a DD effect (P &lt; 0.05). There was no PM day × DD interaction (P &gt; 0.05) or PM day (P &gt; 0.05) for moisture content. Display day (P &lt; 0.05) had an effect on moisture content. Moderate negative correlations occurred between S-BIA values and a*, b*, and moisture content with –0.48, –0.46, and –0.46, respectively; and –0.51, –0.48, and –0.43, respectively, for I-BIA. Conversely, moderate positive correlation was found between S-BIA values and APC and TBARS with 0.34 and 0.53, respectively; and 0.29 and 0.51, respectively, for I-BIA.ConclusionI-BIA has potential for use to assess shelf-life of retail steaks and it was more precise than S-BIA; however, I-BIA may translocate bacteria into the muscle. Protein degradation and WHC should be evaluated to better understand BIA changes over time.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea. Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread, Korean style steamed bread (KSSB) and northern-style Chinese steamed bread (NSCSB). KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb. KSSB showed lower height, larger diameter and volume of steamed bread, higher stress relaxation, and softer texture of crumb than NSCSB. The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB. About 90% of variability in the height and volume of KSSB could be predicted from protein content, mixing tolerance of Mixograph, average particle size of flour, final viscosity and solvent retention capacity. Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB. Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread (704.7 mL) than Glu-A3d allele (645.8 mL) in KSSB, although there was no significant difference in volume of NSCSB by glutenin compositions. Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB, Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB. Hard wheat showed higher height and volume of steamed bread, and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Use of machine learning tool to elucidate and characterize the growth mechanism of an in-situ fluid bed melt granulation

The aim of this work is to follow the agglomeration mechanism of an in situ Fluid Bed Melt Granulation (FBMG) by means of machine learning with Artificial Neural Network (ANN) modelling. Scanning Electron Microscopy (SEM) was used as a complementary tool with particle size analysis to evaluate the effect of the material properties on the quality attributes of the final granules and provide further insight into the growth mechanisms. The experiments were performed using lactose monohydrate as model filler and two grades of polyethylene glycol (PEG 2000 and 6000) as meltable binders in different contents and in different size fractions, respectively. A multilayer perceptron neural network was developed using MATLAB neural network toolbox and the evaluated quality attributes of the final granules were used as a database for the development and selection of the optimal architecture of the ANN model. The Garson equation was used to quantify the relative importance of each independent variable and thus it was established that the particle size had the highest impact on the granule properties. The distribution and immersion granule growth mechanisms were determined to occur for low and high binder particle size, respectively, as confirmed by the SEM pictures, and the response surfaces helped determine the optimal design space of the process and the optimal FBMG conditions.

Rapid and nondestructive techniques for internal and external quality evaluation of watermelons: A review

Watermelon has emerged to the forefront in research advances due to its attractive high nutrient value. Quality attribute of watermelon is a critical aspect of postharvest storage, consumer preference, and commercial acceptability of the fruit. The promising technologies of quality evaluation using nondestructive techniques as part of postharvest handling have gained much attention in recent years. The current trends seek nondestructive techniques that are rapid, low cost, and provide objective measurements. This review highlights some recent applications of nondestructive techniques in the quality evaluation of watermelon by replacing conventional methods which are time-consuming, laborious, and tedious. Quality assessment of watermelons, especially during harvesting and sorting/grading processes, is discussed in this paper, focusing specifically on the feasibility of its application and performance by providing a real-time, rapid and efficient approach. The advantages and drawbacks of nondestructive techniques are emphasized for evaluating quality attributes of the fruit. The future prospects of using nondestructive techniques for quality evaluation have proven to be successful in the development of an automated sorting machine and an on-line detection system.