Flavor Profile Research Articles

Unveiling the synthesis of aromatic compounds in sauce-flavor Daqu from the functional microorganisms to enzymes

Aromatic compounds serve as the primary source of floral and fruity aromas in sauce-flavor (Maotai flavor) baijiu, constituting the skeleton components of its flavor profile. Nevertheless, the formation mechanism of these compounds and key aroma-producing enzymes in sauce-flavor Daqu (fermentation agent, SFD) remain elusive. Here, we combined metagenomics, metaproteomics, metabolomics, and key enzyme activity to verify the biosynthesis pathway of aromatic compounds and to identify key enzymes, genes, and characteristic microorganisms in SFD. The results showed that the later period of fermentation was critical for the generation of aromatic compounds in SFD. In-situ verification was conducted on the potential key enzymes and profiles in various metabolites, providing comprehensive evidence for the main synthetic pathways of aromatic compounds in SFD. Notably, our results showed that primary amine oxidase (PrAO) and aldehyde dehydrogenase (ALDH) emerged as two key enzymes promoting aromatic compound synthesis. Additionally, two potential key functional genes regulating aromatics generation were identified during SFD fermentation through correlation analysis between proteins and relevant metabolites, coupled with in vitro amplification test. Furthermore, original functional strains (Aspergillus flavus-C10 and Aspergillus niger-IN2) exhibiting high PrAO and ALDH production were successfully isolated from SFD, thus validating the results of metagenomics and metaproteomics analyses. This study comprehensively elucidates the pathway of aromatic compound formation in SFD at the genetic, proteomic, enzymatic, and metabolomic levels, providing new ideas for the investigation of key flavor substances in baijiu. Additionally, these findings offer valuable insights into the regulatory mechanisms of aromatic compounds generation.

Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches

In this study, three thermal sterilization samples, namely pasteurization (PS), high-temperature short-time treatment (HTST) and thermal ultrasonic sterilization (TS) were employed to assess their impact on the flavor profile of flat peach juice through instrument detection and sensory analysis. Results showed significant differences in the sensory profiles among various thermal-sterilized samples, accompanied by diverse levels of reduction in volatile compounds. Totally, 175 volatile compounds were identified through the combination of GC-MS and GC×GC-TOF-MS analyses. Among these, 26 compounds were recognized as aroma-active compounds, displaying high relative odor activity values (rOAVs). Moreover, 5 sulfur-containing compounds were identified for the first time in the sterilized samples. Partial least-squares regression (PLSR) revealed a positive correlation between acetaldehyde, β-damascenone, (E)-2-octenal, and 1-octen-3-ol with off-odors and cooked attributes. This study offers crucial theoretical foundations for refining the processing technology of flat peach juice, thus facilitating the optimization of sensory attributes in juice products through the regulation of pertinent parameters.

Comparison of the physicochemical property and volatile flavour compounds of yoghurt made from ultra-pasteurised and membrane-filtered milk

In this study, we aimed to compare and contrast the physicochemical and flavour attributes of yoghurt crafted from ultra-pasteurised (UPM-yoghurt) and membrane-filtered milk (MFM-yoghurt). The results indicated that MFM-yoghurt required 1.5 h longer than UPM-yoghurt to reach a pH of 4.5 at the end of fermentation, primarily owing to differences in Streptococcus thermophilus growth and lactoferrin (LF) content. UPM-yoghurt exhibited greater hardness, consistency, and water-holding capacity, resulting in a firmer gel texture. Conversely, MFM-yoghurt demonstrated lower viscosity but a smoother texture, possibly due to biologically active components. LF and lactoperoxidase (LPO) were absent in UPM-yoghurt, whereas MFM-yoghurt contained 106.00 mg/L of LF and 2986.25 U/L of LPO. Free amino acid analysis revealed lower levels of umami and bitter amino acids in MFM-yoghurt than those in UPM-yoghurt, while sweet amino acid levels were similar in both. The predominant volatile flavour compounds included aldehydes and ketones, with no significant differences observed in key compounds, such as 2-acetone, ethyl acetate, 3-hydroxy-2-butanone, and 2,3-butanedione, between the two yoghurts. However, notable variations were observed in 41 volatile flavour compounds between the samples, suggesting distinct flavour profiles. This study offers insights and directions for enhancing the nutritional quality of yoghurt.

A Straightforward, Sensitive, and Reliable Strategy for Ethyl Carbamate Detection in By-Products from Baijiu Production by Enzyme-Linked Immunosorbent Assay.

Baijiu is a renowned Chinese distilled liquor, notable for its distinctive flavor profile and intricate production process, which prominently involves fermentation and distillation. Ethyl carbamate (EC), a probable human carcinogen, can be potentially formed during these procedures, thus prompting significant health concerns. Consequently, the contamination of EC during Baijiu production has become an increasingly pressing issue. In this study, we developed a rapid and easily operable immunoassay for determining EC in the fermented materials used in Baijiu production. The development of a high-quality antibody specific to EC facilitated a streamlined analytical procedure and heightened method sensitivity. Furthermore, we systematically evaluated other essential parameters. Following optimization, the method achieved an IC50 value of 11.83 μg/kg, with negligible cross-reactivity against EC analogs. The recovery study demonstrated the method's good accuracy and precision, with mean recovery rates ranging from 86.0% to 105.5% and coefficients of variation all below 10%. To validate the feasibility of the technique, we collected and analyzed 39 samples simultaneously using both the proposed immunoassay and confirmatory gas chromatography-mass spectrometry (GC-MS). A robust correlation was observed between the results obtained from the two methods (R2 > 0.99). The detected EC levels ranged from 2.36 μg/kg to 7.08 μg/kg, indicating an increase during the fermentation process.

Identifying the origin of Yemeni green coffee beans using near infrared spectroscopy: a promising tool for traceability and sustainability

Yemeni smallholder coffee farmers face several challenges, including the ongoing civil conflict, limited rainfall levels for irrigation, and a lack of post-harvest processing infrastructure. Decades of political instability have affected the quality, accessibility, and reputation of Yemeni coffee beans. Despite these challenges, Yemeni coffee is highly valued for its unique flavor profile and is considered one of the most valuable coffees in the world. Due to its exclusive nature and perceived value, it is also a prime target for food fraud and adulteration. This is the first study to identify the potential of Near Infrared Spectroscopy and chemometrics—more specifically, the discriminant analysis (PCA-LDA)—as a promising, fast, and cost-effective tool for the traceability of Yemeni coffee and sustainability of the Yemeni coffee sector. The NIR spectral signatures of whole green coffee beans from Yemeni regions (n = 124; Al Mahwit, Dhamar, Ibb, Sa’dah, and Sana’a) and other origins (n = 97) were discriminated with accuracy, sensitivity, and specificity ≥ 98% using PCA-LDA models. These results show that the chemical composition of green coffee and other factors captured on the spectral signatures can influence the discrimination of the geographical origin, a crucial component of coffee valuation in the international markets.

Oleogel for improving the texture and flavor in rice cooking: Preparation from natural wax and rice bran oil and characterization

This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.

The role of ultraviolet radiation in the flavor formation during drying processing of Pacific saury (Cololabis saira).

Traditional sun-drying aquatic products are popular and recognized by customers, owing to their unique flavor and long-term preservation. However, the product quality and production efficiency cannot be guaranteed. Cololabis saira is rich in unsaturated fatty acids, which are susceptible to hyperoxidation during the drying process. This study aimed to make clear the role of ultraviolet (UV) radiation in flavor formation during drying processes of Cololabis saira to develop a modern drying technology. Lipid oxidation analysis revealed that moderate hydrolytic oxidation occurred in the UV-assisted cold-air drying group due to the combined influence of UV and cold-air circulation, resulting in the thiobarbituric acid reactive substances value being higher than that of cold-air drying group but lower than the natural drying group. Hexanal, heptanal, cis-4-heptenal, octanal, nonanal, (trans,trans)-2,4-heptadienal, (trans,trans)-2,6-nonanedial, 1-octen-3-ol, heptanol, 2,3-pentanedione, 3,5-octadien-2-one and trimethylamine were identified as the characteristic flavor odor-active compounds present in all Cololabis saira samples. Yet, during the natural drying process, sunlight promoted the lipid oxidation, resulting in the highest degree of lipid oxidation among three drying methods. Light and heat promoted lipid oxidation in Cololabis saira prepared through natural drying process, leading to a large accumulation of volatile compounds, such as 3-methylbutyraldehyde, 2,3-pentanedione, 1-propanol, and 3-pentanone. Cold air circulation inhibited lipid oxidation to some extent, resulting in a blander flavor profile. More cis-4-heptenal, cis-2-heptenal, octanal and 2-ethylfuran accumulated during the UV-assisted cold-air drying process, enriching its greasy flavor and burnt flavor. UV-assisted cold-air drying could promote moderate lipid oxidation, which is beneficial for improving product flavor. To sum up, UV radiation played a crucial role in the flavor formation during the drying process of Cololabis saira. © 2024 Society of Chemical Industry.

Characterization of the Volatilomic Fingerprint of Culinary Aromatic Herbs: A Comparative Study Based on Chemometric Analysis

Culinary aromatic herbs (CAHs), used worldwide for culinary and industrial purposes, are recognized for their wide range of beneficial health effects including antimicrobial, antioxidant, anti-hyperlipidemic, anti-inflammatory, anti-type 2 diabetes mellitus, antitumorigenic and anticarcinogenic, and anti-hypertensive properties, in addition to glucose- and cholesterol-lowering activities as well as properties that affect mental health and cognition via their phytochemical constituents, such as polyphenols (flavonoids and non-flavonoids), sulfur- and nitrogen-containing compounds, alkaloids, minerals, and vitamins. Moreover, the volatile organic metabolites (VOMs) found in CAHs offer unique analytical biosignatures linked to their sensory qualities and organoleptic characteristics. This study aimed to establish the volatilomic pattern of CAHs commonly used in Europe and in the Mediterranean region, oregano (Origanum vulgare L.) and two savory species: savory (Satureja hortensis L.) and lemon savory (Satureja montana L. var. citriodora). The volatilomic pattern of CAHs was established using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS) determination. This is a powerful strategy to unravel the potential health benefits related to the most important VOMs identified in each aromatic herb. This comprehensive understanding will aid in establishing the authenticity of these herbs, while also safeguarding against possible fraudulent activities and adulterations. A total of 112 VOMs from different chemical families were identified. Terpenoids amounted to the major chemical family in the investigated aromatic herbs accounting for 96.0, 95.1, and 79.7% of the total volatile composition for savory, lemon savory, and oregano, respectively. Apart from contributing to flavor profiles, certain identified VOMs also possess bioactive properties, opening interesting avenues for potential application in the food, pharmaceutical, and cosmetic sectors. The volatilomic pattern combined with unsupervised principal component analysis facilitated the differentiation of the aromatic herbs under investigation, revealing the most related VOMs in each sample, which can be used as markers for the authentication of these valuable aromatic herbs, such as caryophyllene oxide (103), camphene (6), p-cymene (23), and borneol (74), among others. In addition, some VOMs have a high influence on the aromatic herb’s bioactive potential, helping to prevent certain diseases including cancer, inflammatory-related diseases, diabetes, and cardiovascular diseases.

Factors Influencing Consumer Preferences for Espresso and Omni Roasted Coffee: A Comprehensive Analysis

This qualitative study conducted in Buraydah, Saudi Arabia, explores coffee customers' shifting preferences, with a focus on the growing popularity of espresso and multi-roasted coffee. Through interviews with consumers, baristas, and coffee roasters, the study investigates the motivations behind these choices, which include health concerns, flavor exploration, and a dislike for highly acidic coffees. The findings highlight the appeal of concentrated flavor, higher caffeine concentration, and the ability to appreciate the varied qualities of coffee beans from different places. Omni roasted coffee, with its medium-dark roast, has a balanced flavor profile that works well with a number of brewing methods. The concept of coffee terroir, which highlights the distinct flavors associated with individual origins, influences customer preferences. These findings have ramifications for coffee growers and baristas, who can meet shifting customer needs by acquiring high-quality beans and perfecting brewing procedures. This study leads to a better knowledge of changing coffee preferences and gives practical insights for industry stakeholders.

Characterizing the composition of volatile compounds in different types of Chinese bacon using GC–MS, E-nose, and GC–IMS

Chinese bacon is highly esteemed by consumers worldwide due to its unique aroma. The composition of volatile organic compounds (VOCs) varies significantly among different types of Chinese bacon. This study analyzed the VOCs of Chinese bacon from Sichuan, Hunan, Guangxi, and Shaanxi provinces using gas chromatography-mass spectrometry (GC–MS), an electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC–IMS). The results demonstrate that the combination of GC–MS and GC–IMS effectively distinguishes Chinese bacon from different regions. Notably, Guangxi bacon lacks a smoky aroma, which sets it apart from the other types. However, it contains many esters that play a crucial role in its flavor profile. In contrast, phenols, including guaiacol, which is typical in smoked bacon, were present in the bacon from Sichuan, Hunan, and Shaanxi but were absent in Guangxi bacon. Furthermore, Hunan bacon exhibited a higher aldehyde content than Sichuan bacon. 2-methyl-propanol and 3-methyl-butanol were identified as characteristic flavor compounds of Zhenba bacon. This study provides a theoretical foundation for understanding and identifying the flavor profiles of Chinese bacon. Using various analytical techniques to investigate the flavor compounds is essential for effectively distinguishing bacon from different regions.

Determination of vanillin compounds in oilseed using solid-phase extraction with ultra-performance liquid chromatography–mass spectrometry

Vanillin, methylvanillin, and ethylvanillin are widely utilized as food flavorings. Oilseeds undergo alterations in their flavor profiles during growth, storage, processing, and oil extraction. To accurately identify the source and quantify the content of these three compounds in oilseeds, we have established an analytical method that utilizes solid-phase extraction coupled with ultra-high performance liquid chromatography–mass spectrometry (UPLC–MS/MS). Oilseed samples were crushed and underwent solvent extraction using water, acetonitrile, and n-hexane. The extracted components were then purified through a liquid chromatography C18 solid-phase column, dried under nitrogen, and reconstituted in a methanol–water mixture (4:1, v/v) prior to UPLC–MS/MS analysis. Quantification of vanillin, methylvanillin, and ethylvanillin was achieved using an external standard method. A total of 34 oilseed samples were analyzed to investigate the origin of vanillin. Among these, 30 samples contained varying concentrations of vanillin, ranging from 51.1 to 1774.7 μg/kg. Furthermore, the presence of vanillin in rapeseed oil confirmed that it originated from the raw rapeseed material. The developed analytical method provides a reliable and valuable tool for screening the authentic source and content of vanillin, methylvanillin, and ethylvanillin in oilseeds, ensuring the quality and integrity of the food supply chain.

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive

Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (p < 0.05) concentrations of flavour compounds which were coumarin (Irugege), arachidonic acid (Gbafilo), linoleic acid (Njangsa), oleic acid (Omilo), 9-tetradecenal (Ataiko), and tocopherol and squalene (Country onoins). Tocopherol was significantly (p < 0.05) higher in Njangsa, Omilo and Country onion, whereas linoleic acid was higher in Irugege, Njangsa and Country onions. Further, the results revealed that total phenolic content was higher in Ataiko (17.42 mg GAE/100 g) and total flavonoids content was higher in Gbafilo (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (Njangsa) to 52.07 % (Country onions), FRAP was 28.69 (Omilo) to 42.02 Mmol Fe (11)/100 g (Ataiko). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (Njangsa) to 2.2 % (Irugege) and 1.1 (Njangsa) to 1.46 % (Omilo). Bulk density of spices varied between 0.37 to 0.61 g/cm3 (loose bulk density) and 0.55 to 0.96 g/cm3 (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.

Climate Change May Threaten the Production of Bettelmatt Cheese: Environmental and Regulatory Challenges

Bettelmatt cheese, a cherished Italian culinary gem hailing from the picturesque Val d’Ossola region, is deeply intertwined with its natural environment. This article explores the intricate relationship between the organoleptic attributes of Bettelmatt cheese and the challenges posed by climate change. The sensory qualities of this cheese, including its flavor profile, texture, and aroma, are profoundly influenced by the alpine pastures where the cows graze, the unique terroir, and the traditional production methods. However, as climate change continues to impact ecosystems and weather patterns, it raises questions about the resilience and adaptability of this traditional cheese. In addition to these challenges, the article studies, also through producers’ testimonies, the rules in order to protect this cheese, which is crucial for food and gastronomic sciences.

Microbial diversity and aroma profile variations in stinky tofu across different regions

Stinky tofu, a renowned traditional fermented delicacy in China, is distinguished by its potent odor, which exhibits notable regional variations attributed to diverse microbial populations. This study endeavors to elucidate the microbial composition of stinky tofu across five typical producing regions in China (Ma'anshan, Changsha, Ningbo, Shanghai, and Shaoxing) and assess its influence on aroma profiles. Through comprehensive analysis employing 16S rDNA and internal transcribed spacer (ITS) rDNA gene sequencing, a wide array of microbial communities was identified, showcasing significant variance in abundance and diversity among samples, with Changsha and Shaoxing demonstrating particularly rich in bacteria and fungi, while those from Anhui displayed comparatively lower levels. Noteworthy microbial genera observed across samples include DMER64, Bacillus, Clostridium_sensu_stricto, Trichococcus, Aspergillus, Penicillium, and Trichoderma. Gas chromatography-mass spectrometry (GC-MS) analysis of volatile compounds revealed 26 compounds with odor activity values (OAV) exceeding 1, among which 1-hexanol, 1-octen-3-ol, (E,E)-2,4-decadienal, p-cresol, and 2-pentyl-furan were predominant. Correlation analysis unveiled significant associations between characteristic flavor compounds (alcohols, aldehydes, and acids) and microbial taxa such as Georgenia, DMER64, Sphaerochaeta, Trichococcus, Bacillus, Aspergillus, and Penicillium. The variation in microbial species and composition plays a crucial role in influencing the flavor of stinky tofu. These findings underscore the pivotal role of microbial diversity in shaping the flavor profiles of stinky tofu, offering valuable insights for enhancing its quality and sensory appeal.

Improvement in the physical quality of genotype G1 arabica coffee beans as a result of applying rice husk ash and KCl fertilizer

Abstract Arabica Gayo coffee has earned global acclaim for its exceptional flavor profile. Its exports primarily consist of green coffee beans, making the physical quality a crucial criterion. Several factors are considered in assessing the physical quality of coffee beans, including shape (normal, single, and damaged) beans as well as size. Therefore, this study aimed to find out the improvement in the genotype G1 arabica coffee beans physical quality through the potassium from rice husk ash and KCI fertilizer. A total of 132 genotype G1 arabica coffee were selected randomly with specific criteria including eight years of age, a 2.5 m x 2.5 m planting distance, well-pruned, grown under shade from lamtoro trees with slightly dense density, and adequately maintained. Moreover, a non-factorial randomized block design was used. The treatments comprised a control, and the potassium application at doses of 29, 58, 87, 116, and 145 kg K2O ha−1 from KCl fertilizer (containing 58% K2O) and rice husk ash (containing 2% K2O), totaling 11 treatment units. Each unit was replicated four times and consisted of three coffee trees, resulting in a total of 132. The research results showed that the potassium fertilizer application from both KCl and rice husk ash increased the 100 beans weight (water content 14-18%), the normal beans percentage, single beans, small and medium beans size, but can reduce the damaged beans percentage and large beans size. The application of 250 kg ha−1 KCl, equivalent to 156.25 g of KCl per coffee trees was found to be the best potassium fertilizer dose for improving all the quality variables of genotype G1 Arabica coffee beans.

Enhancing coffee sensory quality: unleashing synergistic effects of selected microorganism starter cultures and ohmic heating technology

Abstract The sensory characteristics of coffee play a pivotal role in determining its consumer appeal and global market potential. The flavor quality of coffee is influenced by a range of factors, including genetic attributes, geographic variables, agricultural practices, and post-harvest processes. Among these, the post-harvest phase, which includes fermentation, stands out as a critical determinant of coffee quality. Notably, controlled wet fermentation techniques and the introduction of specialized starter cultures have demonstrated a significant capacity to enhance the flavor and unique sensory profiles of coffee, capturing the interest of consumers. Utilizing yeast cultures, such as Saccharomyces cerevisiae and Torulaspora delbrueckii, alongside lactic acid bacteria like Lactobacillus sp., has been scientifically substantiated as a means to elevate coffee quality. The application of ohmic heating technology during the coffee fermentation process presents an innovative approach to maintaining the fermentation process at the desired temperature. When synergistically applied in tandem with carefully selected microorganism starter cultures, this approach holds the promise of delivering a substantial enhancement in coffee quality.

Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis

Fermentation stage is a crucial factor for flavor profiles formation of hawthon wine. Thus, comprehensive knowledge of dynamic relationship between nonvolatile (NVOCs) and volatile aroma compounds (VOCs) from hawthorn wine at different fermentation stages was investigated by GC–MS and HPLC coupled with multivariate analysis. The increase of alcohols/esters/acids but decrease of terpenes/aldehydes/ketones was observed as fermentation extension. Specifically, OAV of ethyl acetate, ethyl caprylate, and ethyl caprate was > 50 from the 3rd day to 10th day, giving more fruity properties. Multivariate analysis showed that 1-hexanol, ethyl myristate, isobutyric acid, et al., were linked to the sensory evaluation of “sweet”, “floral” and “fruity”, and fructose, glucose and bitter amino acids were responsible for reduction of “bitterness” and “astringency”. Additionally, VOCs were positively correlated with organic acids while negative to amino acids/soluble sugars, probably due to metabolization as precursors, providing references for aroma enhancement by regulating NVOCs precursors.

Preperation of Sambhar Premix

Abstract: A sambhar premix is a convenient blend of dry spices and lentils essential for preparing the popular South Indian dish, sambhar. Comprising roasted and ground ingredients like lentils (toor dal, masoor dal), spices (coriander, cumin, fenugreek, mustard seeds), dried red chilies, and aromatics (turmeric, asafetida, curry leaves); this premix offers a quick solution to recreate the flavorsome and aromatic sambhar. When stored in an airtight container, this premix maintains its freshness, making it a time-saving and versatile addition to various culinary creations. masala development process would highlight the key steps and considerations in creating this traditional South Indian spice blend. It would cover aspects suchas ingredient selection, proportioning, grinding techniques, and the preservation methods employed. Additionally, the abstract might touch upon the cultural significance of masala and its role in enhancing the flavor profile of the iconic dish. This abstract delves into the historical evolution of masala, exploring its traditional ingredients and tracing the development of a premix. The document outlines the meticulous method of preparation for the premix, emphasizing key steps such as ingredient selection, proportioning, and grinding techniques. Additionally, it includes a comprehensive cost analysis of the production process. Proximate testing is employed to evaluate the nutritional composition of the masala, shedding light on itsdietary implications. This abstract aims to provide a holistic overview of the masala development process, combining historical context, preparation methodology, cost considerations, and nutritional insights. This detailed abstract explores the rich history, intricate ingredients, and methodical preparation of masala powder, with a focus on developing a premix. The historical analysis delves into the origins and evolution of the spice blend, highlighting the regional variations and cultural significance associated with its use in South Indian cuisine. The document provides a comprehensive overview of the ingredients, emphasizing the selection of authentic spices crucial to achieving the distinctive flavor profile. The method of preparation for the premix is detailed, encompassing precise measurements, grinding techniques, and the blending process to ensure consistency and optimal flavor infusion. A meticulous cost analysis is presented, covering raw materials, processing expenses,and packaging costs, offering insights into the economic feasibility of producing masala on a larger scale. Furthermore, proximate testing is employed to assess the nutritional composition, detailingthe macronutrient and micronutrient content, contributing to a comprehensive understanding of the spice blend's dietary implications. This abstract aims to serve as a comprehensive reference, encapsulating the historical, culinary, economic, and nutritional dimensions of masala powder and its premix variant.

Exploring the Nutritional and Sensorial Enhancement of Traditional Indian Laddu through Flaxseed Fortification

Abstract: The purpose of the current study was to cultivate laddu by adding different amounts of flaxseed. to evaluate laddu, including its microbiological, tactile, and textural qualities, as well as its chemical and fatty acid composition and antioxidant activity. The primary objective of this research endeavor was to explore the potential enhancement of laddu, a traditional Indian sweet, through the incorporation of varied proportions of flaxseed. This exploration encompassed a multifaceted evaluation, including microbiological scrutiny, tactile discernment, textural analysis, chemical profiling, fatty acid characterization, and assessment of antioxidant potency. The procedural standardization entailed the utilization of sesame seeds, jaggery, and whole flaxseed in the formulation of Nutra Laddu. Distinct formulations denoted as T1, T2, T3, T4 were devised, featuring incremental adjustments in the proportion of whole flaxseed, ranging from 0% to 50%. Subsequent to the preparation process, the laddu specimens underwent meticulous evaluation of their organoleptic attributes, encompassing considerations such as color and visual appeal, flavor profile, textural attributes, taste perception, and overall palatability. This comprehensive assessment was facilitated through the application of a 9-point hedonic scale, enabling nuanced appraisal. Furthermore, it emerged from the analysis that Nutra Laddu fortified with flaxseed presents a notable nutritional profile, characterized by heightened levels of dietary fiber and protein. This underscores the potential of flaxseed as a valuable adjunct in laddu formulation, given its recognized nutritional and therapeutic attributes.

Development of Choco Dates Chocolates

Abstract: Layers of Rich Chocolate Contrasted with the Nutrient Rich Goodness of Dates Experience the unique blend of flavors as whole dates are delicately roasted, seeds removed with a small cut, and filled with luscious creamy rasmalai chocolate. Each piece is then generously coated in melted dark chocolate. Surprisingly, you only need 5 ingredients to craft these delectable treats, and they're not just delicious they're vegan and gluten free too. What sets these date chocolates apart is the protein-laden sweetness inherent in dates, enhancing the overall flavor profile. Elevate your taste experience with this health conscious and satisfying chocolate creation. A chocolate flavored with whole date was prepared by using white 32% and dark compound 20% and 45% of dates and 1.76 g of essence. The chocolates were prepared with natural dates sweetness. Both chocolates are melted (white compound at 42-45°C)and (dark compound at 50- 55°C) mixed with a essence for 2 min, and Cooling Down at room temperature for 2 min for settle down, then filling and cover the dates with fusion chocolates and Choco dates Chocolates is prepared.[Ahmed M. Hamad et al.,1987]