Good Sensory Quality Research Articles

The Physical and Sensory Qualities of ‘Lakatan’ Banana (Musa acuminata) in Response to Different Natural Ripening Agents

‘Lakatan’ banana is amongst the most important banana varieties in the Philippines. This variety of bananas is widely known and cultivated due to its good sensory qualities and potential for the export market. Locally, ‘Lakatan’ banana is ripened by retailers through the use of calcium carbide and/or ethephon. However, these ethylene-producing chemicals were reported to cause poisoning and alter the fruit's taste. This study is designed to investigate the effects of natural ripening agents such as plant leaves on the ripening qualities and sensory attributes of ‘Lakatan’ banana under room conditions. The result results revealed that C. muconoides and F. septica significantly induced faster ripening of banana as compared to other treatments. Additionally, the disease severity of ‘Lakatan’ banana was lower in both leaves as compared to other treatments. On the other hand, bananas treated with C. muconoides, F. septica, and A. carambola leaves were found to have a longer marketable days. In terms of sensory quality, fruits treated with C. mucunoides, G. sepium, and A. carambola leaves were found to have high sensory acceptability. The results have concluded that leaves of C. muconoides, F. septica, G. sepium and A. carambola have great potential in ripening climacteric fruits like bananas, and these leaves are good substitutes for chemical ripening agents. The research highlights the need for further studies on the biological sources of ethylene to understand its advantages, including its limitations.

Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts

This study was conducted to investigate the influence of pumpkin cultivar as a fermented semi-product on the selected quality parameters of functional non-dairy frozen desserts, which were prepared using the potentially probiotic strain cultures L. rhamnosus Lock 0900 and L. casei O14. Microbiological status, pH, sugar and carotenoids content, antioxidant activity, color and sensory quality have been checked. Regardless of the pumpkin cultivar used, the lactic acid fermentation of pulps with selected bacterial strains decreased reducing sugar and total sugars content. Improvement in the antioxidant activity was also observed. The impact of the individual sensory attributes on the overall quality was determined. The overall quality of the investigated pumpkin sorbets was positively driven by the sweet taste, pumpkin flavor, smoothness of texture, and negatively driven by acidic flavor, pungent taste, and bitter taste, verified by PCA method. All of the final products achieved high survival of probiotics (higher than 8.4 log CFU/g) and revealed a good sensory quality (overall quality higher than 8 c.u). The treatments with the cultivar “Melon Yellow” of the Cucurbita maxima species, were characterized by significantly higher (p < 0.05) carotenoids content, total sugars and reducing sugars content and antioxidant activity, measured by two methods. It can be concluded that the pumpkin cultivar and strain culture used for the fermentation affect the count of potentially probiotic bacteria in the final products, the composition of bioactive compounds, antioxidant activity and sensory quality of the functional pumpkin frozen desserts.

Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer.

Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.

ISOLATION OF SOME YEAST STRAINS FROM NATURAL SOURCES HAS A POWERFUL PROGRAMMING APPLICATION FOR BREAK PRODUCTION

Research on isolating yeast in bananas, mangoes, oranges, litchi, plums, pineapples, peaches, tangerines, apples and guava, which were harvested in Thai Nguyen city. Successfully isolated 01 yeast strain obtained from banana for application in bread production. The possibility of bread production was tested using a yeast strain obtained with good sensory quality.

Sensory attributes, bioactive compounds, antioxidant activity and color values of jam and candy developed from Beetroot (Beta vulgaris L.)

Beetroot is a root vegetable with abundant bioactive compounds like phenols, flavonoids and betalains that give the beetroot a characteristic colour. The present study was conducted to develop preserved functional foods from fresh beetroot and analyze sensory attributes, physico-chemical properties, nutritional parameters, bioactive compounds, antioxidant activity and color values. Total soluble solids and acidity contents of raw beetroot, beetroot jam and candy was found to be 10.72° Brix and 0.06 %, 69.03 °Brix and 0.72 % and 69.43° Brix and 0.12 %, respectively. The TSS content of jam and candy was found to be 55.77±0.09 and 66.50±0.19, respectively. Total phenols, flavonoids, betalains and antioxidant activity of jam and candy were found to be 82.58 and 98.94 mg GAE/100g, 47.85 and 45.51 mg QE/100 g, 267.73 and 357 mg/100g and 35.43 and 42.13 %, respectively. The L* value indicating the lightness of a product decreased for beetroot jam as opposed to L* value of beetroot candy, which increased compared to raw beetroot. The a* value revealing the redness of jam increased whereas redness of candy decreased compared to raw beetroot. The present study indicated that; beetroot could be used for the preparation of jam and candy with good sensorial quality, which has a high market potential.

Effect of alternating magnetic field on the quality of fresh‐cut apples in cold storage

SummaryThis study evaluated the inhibitory effect of alternating magnetic field (MF) on enzymatic browning, physicochemical properties and microbial proliferation of fresh‐cut apples during cold storage. The results showed that after 9‐day storage, the browning index of apple slices increased by 174.07% in the conventional refrigerated group but by only 132.32% in the alternating MF group, the total number of colonies in the alternating MF group was 1.32 log CFU g−1, less than that in the conventional refrigerated samples. The soluble solids and firmness of the MF group were 16.47% and 28.79% higher than those of the control group. The alternating MF significantly inhibited the activities of polyphenol oxidase (PPO) and peroxidase (POD) and exerted a significant effect on the tertiary structure of enzymes. Except for maintaining the good sensory quality, the MF also suppressed the growth of microorganisms in fresh‐cut apples and extended their shelf life by at least 2 days.

Hematological indices and sensory quality of fermented soybean condiments

Several studies have shown that most condiments consumed in Nigeria today are fortified with chemicals that alter the nature and affects the blood indices and the sensory parameters. Therefore the need to produced natural condiments from indigenous microbes in order to maintain the blood indices and the sensory attributes will be the ultimate success to be attained. The aim of this study was to evaluate the hematological indices and sensory quality of fermented soybean condiments produced from indigenous microbes. Soybean (Glycine max) sample was fermented with indigenous microorganisms isolated from 7 days old fermented soybean sample. This was oven-dried, pulverized and packaged in a cleaned sterile screw capped container. The hematological effects were determined using in vivo and instrumentation techniques. The sensory evaluation and acceptability of the condiments were carried out among validated participants and analyzed using 9-point hedonic scale. Lactobacillus plantarum strain ZS 2058 (L), Bacillus subtilis strain 168 (B) and Saccharomyces cerevisiae strain YJM555 (Y) were the indigenous microbes used singly and in consortium for the production of light to dark brown condiments with water activity ranging from 0.27 – 0.37 for the fermented soybean in the plate and 0.22 - 0.36 for the fermented soybean wrapped with Thaumatococcus danielli leaves (called Uma in Igbo and Ewe eran in Yoruba). The in vivo study showed that the condiment showed significant (p<0.05) increased in lymphocytes, slight increase in Red Blood Cells (RBCs) and little or no effect on other parameters, of the effects of BLY was most pronounced. The condiments fermented in sterile plastic plates had higher rating in odour, colour, taste and acceptability. Therefore condiments produced from fermented indigenous B, L, Y, BL and BLY positively affects the blood indices and had good sensory qualities and those fermented in plastic plates using BLY were most preferable and acceptable.

FORMULASI PEMBUATAN BISKUIT DENGAN SUBSTITUSI TEPUNG PISANG KEPOK TERMODIFIKASI (MUSA PARADISIACA)

The aims of research was to make a biscuit formula substituted with modified kepok banana flour. There were four steps of research (modified banana flour, biscuit formulation, organoleptic analysis and physicochemical tests). The research design used a completely randomized design (CRD) with four factors which were F0 (0%), F1 (25%), F2 (50%), and F3 (75%). The parameters measured were organoleptic tests (taste, aroma, color, and texture). In addition, carried out physicochemical tests (moisture, resistant starch, starch digestibility, and total fiber) on the best formula. The results showed that the best formula was obtained in the F2 treatment which was 50% banana flour substituted biscuits. The selected cookies (F2) contained 4.35% moisture, 40.12% resistant starch, 35.24% starch digestibility, and 17.51% dietary fiber. The selected biscuit has good sensory quality and had met SNI standard. it can be used as a functional food and can be consumed especially to control the weight and people with diabetes mellitus.

Quality Characteristics and Acceptability of Jam Produced from Pineapple (Ananas comoscus) and Carrot (Daucus carota L.) Blends

Background: Pineapple and carrot as composite ingredients in jam making will improve the nutritional values and general acceptability. Even though these fruit and vegetable are grown in large quantities in Ghana, yet remain unpopular due to their unusual flavour. Combining carrots with pineapple will help create a variety of jams which in the end will offer consumers a range of affordable jam products. The present work aims to determine the nutritional quality and sensory evaluation of blended pineapple-carrot jam at different blending ratios. Methods: Five (5) different jam samples were produced from the following formulations, 100% Pineapple (control), 90% pineapple with 20% carrot, 80% pineapple with 20% carrot, 75% pineapple with 25% carrot and 25% carrot with 75% pineapple. The determination of moisture, ash, protein, fat, crude fiber and carbohydrate were carried out using the AOAC method. Twenty trained panelists performed the sensory analysis using a 9 point hedonic scale of the developed jam. The results were statistically analyzed using the SPSS statistics software (Version 17.0). Data were analysed using ANOVA and Duncan’s multiple range tests was used to determine significant differences between the samples Result: The results revealed a significant difference (P less than 0.05) in mean hedonic score between composite jam and control. Proximate analysis of the jam showed moisture (36.87-45.69%), ash (0.60-0.81%), protein (0.31-0.48%), crude fat (5.29-10.67%), crude fibre (0.13-3.85%) and carbohydrate (33.95-49.58%). Pineapple-carrot jam blends at a blending ratio of 75:25 revealed better qualities in terms of aroma, taste, spreadability and overall acceptability. Based on the data gathered from the study, it can be concluded that pineapple-carrot jam has good sensory qualities and can be utilised to make jam and other processed products to add value to the fruit and vegetable.

Sensory and instrumental texture profile of gluten-free biscuit with different concentrations of carrot co-product flour

Instrumental texture profile analysis reproduces the chewing action and texture-related parameters. This, together with the sensory texture profile, allows the obtaining of representative results, characterizing the product under study in a more precise way. Therefore, this work aimed to evaluate the sensory and instrumental texture characteristics of gluten-free buttery biscuits with different proportions of carrot stems and leaf flour (CSLF). From the instrumental texture analysis and the texture profile by the Temporal Dominance of Sensations method, the results showed that the biscuits presented good instrumental quality. The hardness did not differ among the treatments studied, which shows that the increase in the concentration of CSLF did not interfere with this parameter, allowing the addition of higher concentrations of flour in the biscuits. The data from the Temporal Dominance of Sensations method showed positive attributes for the texture of biscuits with a higher concentration of flour, with the main dominant sensations being: crunchiness and low adhesiveness. The cookies showed good sensory quality, constituting a practical, affordable and healthy food alternative to serve the celiac public.

PRODUCTION AND SENSORY EVALUATION OF CAKES FROM A COMBINATION OF WHEAT ( TRITICUMAESTIVUM) AND ALMOND SEED( PRUNUSAMYGDALUSDULCIS)

Thestudy investigated the production and sensory evaluation of cakes from a combination of wheat and almond seed. The study adopted experimental design method. The sensory characteristics namelycolour, texture, taste, aroma, mouth feel and general acceptability were analyzed. Twenty (20) panelists were used to determine the sensory characteristics of the samples which consisted of wheat and almond flour blends.Data from the study on sensory evaluation were subjected to analysis of variance (ANOVA), the means where separated by Duncan's Multiple Range Test.Significance was accepted at p<0.05.Results indicated that the control sample (100% wheat flour cake) CWF4 ranked highest in all the attributes (colour 6.20±1.11; texture 6.15±1.09; taste 6.00±1.17; aroma 5.70±1.30; mouth feel 5.70±1.56) with the exception of the aroma. Although the scores of sample CWF4 were comparable to the scores of samples CWA1 (70% wheat:30% almond), CWA2(50% wheat;50% almond) and CWA3(30% wheat:70% almond) in terms of colour, texture, aroma and general acceptability, sample CWF4 differed significantly with 100% almond seed flour cake CAF5 in all the attributes (colour 4.55±1.93; texture 4.40±1.98; taste 4.70±1.89; aroma 4.35±1.95; mouth feel 4.00±1.89). Therefore, almond seed flour used in combination with wheat flour possesses good sensory qualities that can help reduce over dependence on wheatflour in cake production.

Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée.

The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.

The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality.

Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.

Development and Evaluation of Pumpkin Flour Incorporated Weaning Mix

The improvement of recent weaning meals combination that may be organized in the domestic calls for an knowledge of a whole lot of social, cultural, financial and nutritional factors that may affect the acceptability and the nutritional quality of the diet. The study was done with the objectives to develop the value added weaning meals product using flours of germinated cereal-pulse and fortified with different concentration of pumpkin flour. Fresh pumpkin (Cucurbita maxima) were dehydrated and powdered, brown rice, wheat (Triticium aestium), bajra (Pennisetum americanum), whole green gram (Phaseolus aureus roxb) were germinated, dried, pulverised and combined with roasted groundnut (Arachis hypogea) and palm jaggery. Weaning mix (porridge) and pumpkin ladoo were prepared with three proportions (10, 20 and 30 g) of pumpkin flour. The weaning meals blend was subjected to sensory, physical and nutritional evaluation. It was observed that cooking time and gelatinization temperature multiplied with increasing incorporation of pumpkin flour. The sensory evaluation found out that weaning meals blend with 10 g pumpkin flour fortification had good sensory qualities. Hence weaning blend (porridge and laddu) contains all essential nutrients, essential for physical growth, prevent diseases, malnutrition and complete meals for infants and adults.

Production Process of a Nutritional Drink from Mango (Mangifera indica)

The aim of study was to determine optimal formulation and microwave parameter to pasteurize mango juice products to maintain the most nutrients and organoleptic level. Raw material and drinking product were assessed for properties including vitamin C content (mg/100ml), total polyphenol content (mgGAE/100ml) and antioxidant activity (% free radical scavenging ability). Besides, factors influencing the quality of mango juice including material to water ratio (w/w), material to syrup ratio (w/w), citric acid content (w/w), microware power (watt) and microware time (minutes) was examined. As a results, the mango:water dilution ratio as 1:2 (w/w); rate of mango:syrup as 1:2 (w/w); citric acid content as 0.3% (w/w); microwave power as 400 watt and microwave time of 3 minutes were suitable for achieving product with good nutritional and sensory quality. At these conditions, vitamin C content was 8.42 mg/100ml, total polyphenol content was 47.543 mgGAE/100ml, and DPPH free radical activity was 11.191%. The results also justified the role of mango as a new ingredient in beverage industry and suggested using microwave to pasteurize as an appropriate method for manufacturing drinking products from fruit.

The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

AbstractBACKGROUNDGarlic scapes are susceptible to browning and rot during storage. In order to extend the storage time, controlled or modified atmosphere storage is usually used to maintain postharvest quality. However, low O2 or high CO2 damage easily occurs during atmosphere storage due to its respiration and unsuitable packaging. Therefore, the identification of low O2 threshold signal has been an urgent issue during atmosphere storage. This work investigated the quality changes and threshold signal during the controlled atmosphere storage of garlic scapes by the detection of ethanol and chlorophyll fluorescence.RESULTSThe results showed that 7% CO2/3% O2 treatment could effectively slow down the decrease of chlorophyll and ascorbic acid, inhibit the accumulation of ethanol and maintain good sensory quality. Under dynamic atmosphere, garlic scapes had a tolerable minimum O2 threshold of 1.5% by the detection of ethanol, respiratory quotient and chlorophyll fluorescence F0. However, no obvious fluorescence Fv/Fm breakpoint was detected during dynamic atmosphere storage.CONCLUSIONSEthanol and chlorophyll fluorescence F0 could be used as an indicator of low O2 damage during atmosphere storage of garlic scapes. The tolerable low O2 threshold was 1.5% O2 for garlic scapes storage. This work provided a new insight into the preservation of garlic scapes during atmosphere storage. © 2021 Society of Chemical Industry.

Development and storage stability of conjugated linoleic acid fortified yogurt

The core objective of this research work was to fortify milk with conjugated linoleic acid (CLA) and to develop yogurt. Cow milk was analyzed for proximate analysis, minerals content, fatty acid profile and CLA content. After chemical analysis, milk was fortified with 1, 2 and 3% of CLA and yogurts were made. CLA fortified yogurts of cow milk was analyzed for proximate analysis, titratable acidity, synersis, pH, viscosity, CLA and sensory evaluation. Results showed that the proximate composition significantly changed particular fat. CLA contents also changed significantly. The value of titratable acidity was changed significantly in all treatments whereas the entire samples showed lower value of pH after 14 days storage. All treatments showed higher values of viscosity at 0 day and decreased significantly at 14th day. Yogurt samples showed the lowest syneresis value after 14 days of storage. All the treatments were showed overall acceptability. The sensory evaluation indicated good sensory and high textural quality with the maximum consumer satisfactoriness. The results showed that CLA fortification can meet recommended CLA dietary intake for health benefits.

Peanut crisp: A protein-rich snack

Peanut processed products sold in the local market are still limited but the potential is great. There is a need therefore to explore more diversified peanut products that are acceptable, nutritious, and within the buying capacity of the general consumers. This study aimed to produce crisp; a very popular snack food utilizing rice and peanut at various levels applying some appropriate technologies. The products were analyzed and evaluated to determine their sensory qualities, nutritive value, and profitability. The treatments of the study were different proportions of rice and peanut. Replication was done three times and Completely Randomized Design (CRD) was used. The crisp products were rated and results showed that these had good sensory qualities. Peanut significantly improved the taste and crispiness acceptability as well as the protein quality. Based on cost and return analysis, the commercial processing of the products either in a household or small-scale operation indicates good economic profitability.

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.5%) were prepared. The chemical composition, phenolic profile, antioxidant activity, and sensory quality were analysed. The results showed that the protein content ranged from 9 to 22.9 g 100 g−1, phenolic compounds ranged from 3.97 to 12.80 mg 100 g−1 (with the addition of herbs/spices, even up to 62.88 mg 100 g−1), and antioxidant activities ranged from 4.32 to 10.23 Trolox g−1 (ABTS assay), depending on the type of fermented materials. The addition of ground seeds/hull did not influence the consumer desirability, whereas the addition of selected herbs/spices, particularly lovage, increased it. The application of fermented red bean and broad bean seeds and their hulls, as part of the assumptions of the planetary diet, enabled enrichment of extruded corn products, which are often consumed by vegans and vegetarians, with nutritionally valuable ingredients.