Higher Sensory Scores Research Articles

Rhubarb powder: Potential uses as a functional bread ingredient.

As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60±0.55), ash (4.34±0.13), and fat content (2.17±0.55) of bread samples increased significantly (p<0.05). Antioxidant activity (19.61%±0.53%) and total phenolic contents (916.38±2.69) of bread samples also increased significantly (p<0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34±0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.

Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread

This study explored the effect of curdlan on dough rheological properties, and the performance of corresponding steamed bread. Curdlan addition significantly improved the rheological, dynamic rheological and fermentation properties of dough, and ultimately enhanced the textural and sensory properties of corresponding steamed bread. The microstructure confirmed that the dough with 0.5% curdlan had uniform size and dense gluten network. Addition of curdlan also increased the pasting temperature, the peak and final viscosities, but decreased the breakdown and setback parameters of starch. The steamed bread with 0.5% curdlan had minimum hardness (1266 g), maximum specific volume (2.50 mL/g) and highest sensory score (92.0). Storage experiments suggested that 0.5% curdlan decreased the crumb firming rate and alleviated the retrogradation of starch in steamed bread, indicating that curdlan was effective in retarding the steamed bread staling during storage. It was concluded that 0.5% curdlan had positive effect on rheological properties of wheat dough and quality of corresponding steamed bread.

Effects of Balsa Fish Skin Gelatin, Lentinula edodes Mushrooms, Soy Protein Isolate, and Starch on the Sensory Quality and Characterization of Physicochemical and Antioxidant Properties of New Sausage

Sausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases such as obesity, heart disease, hypertension, and cancer. Our previous studies have shown that the intake of red meat and fat can be reduced through the replacement of lean meat and fat in sausages by Lentinula edodes and Pleaurotus eryngii mushrooms, but this will lead to the deterioration of the gel of sausage products and seriously affect the sensory quality of sausages. In this study, the response surface method was used to optimize the amount of balsa fish skin gelatin, soy protein isolate, and starch added to, and the proportion of Lentinula edodes mushrooms replacing lean meat in, the new sausage, with Pleaurotus eryngii mushrooms replacing fat. The results show that Lentinula edodes mushrooms replaced 36.1% of the lean meat, and the addition of 0.96% balsa fish skin gelatin, 10.61% starch, and 9.94% soy protein isolate resulted in the highest sensory score and the sensory quality being the closest to that of traditional sausages. Compared with the control group, this novel sausage exhibits characteristics such as lower fat and saturated fatty acid content, reduced energy levels, and higher levels of amino acids (aspartic acid, glutamic acid, cysteine, methionine, and proline) and polyunsaturated fatty acids. The total phenolic content of the novel sausage is 12.52 times higher than that of the control. In comparison with the control group, the novel sausage demonstrates a 65.58% increase in DPPH radical scavenging activity and a 3.88-fold improvement in ABTS+ radical scavenging activity. These findings highlight the outstanding antioxidant performance of the novel sausage. This study provides new ideas for improving the sensory quality of new sausages, promoting the healthy development of the sausage industry, and promoting the high-value utilization of edible mushrooms.

Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro

ABSTRACT Areca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water mobility, and flavor quality analyses were used to observe the areca taro. The experimental results showed that areca taro hardness and chewiness decreased after processing (P < .05). The peak viscosity of areca taro after boiling and steaming increased, whereas it decreased after microwaving and frying. Processing also decreased the setback, improved the stability of the cold paste, and made aging more difficult (P < .05). After different heat treatments, the bound water content of areca taro decreased, whereas the semi-bound and free water contents increased. Additionally, the relative crystallinity and short-range-ordered structures reduced under all treatments. Furthermore, fried and steamed areca taro had higher sensory scores, owing to their moderate aroma, hardness, and viscosity.

Influence of Water Properties on the Physicochemical and Sensorial Parameters of Water Kefir

ABSTRACT Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition. Hence, in this study four different types of water were used to produce water kefir, and effects on total soluble solids (TSS) (%), pH and color during 72-hour fermentation were investigated. TSS (%) increased and pH decreased after fermentation. Carbon dioxide produced varied between 0.097 g to 0.167 g. Water kefir prepared with water having 163.00 mg/L calcium, 91.50 mg/L magnesium, 1.61 mg/L potassium, 107.70 mg/L sodium, total dissolved solids of 1181.33 ± 1.155 ppm, and pH of 5.68 ± 0.125 had the highest scores of smell, mouthfeel, taste, carbonation and preference parameters. L*, a*, and b* of the sample with the highest sensory score were 15.35 ± 0.142, −0.68 ± 0.098, and −4.84 ± 0.121, respectively.

Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-pickling.

Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry-salted, brine-pickled, and inoculation-pickled decreased significantly while the TA value increased significantly, inoculation-pickled can effectively reduce the content of nitrite. After fermentation, inoculation-pickled produced the highest content of organic acids, while dry-salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry-salted, brine-pickled, and inoculation-pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine-pickled, and esters and ketones were more abundant in inoculation-pickled. The results showed that inoculation-pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.

A comparative analysis of cooked smoked cockerel products derived from male layer-type chickens (Lohmann Brown Classic hybrid) and dual-purpose cocks (based on Bresse Gauloise)

Breeding of chickens is divided in two categories: meat production with focus on the males, and egg production – targeting the females. Culling of male layer-type chickens is a long-standing practice but is now ban some European countries. The dual-purpose cocks (based on Bresse Gauloise) are potential solution to the problem with banned culling practices. The aim of this work is to compare the cooked smoked cockerel products derived from male layer-type chickens (MLC) and dual-purpose cocks (DPC). The highest sensory scores were awarded to the thighs and fillets of the DPC. The hardness, springiness, gumminess, and chewiness, were greater in the thighs of the MLC. In contrast, these parameters were lower in the fillets. The degree of proteolysis in the thighs and fillets of the MLC was greater. The protein content in the tight was not affected by the breed of the cockerels. In contrast higher protein content in MLC fillets was found. Fat or ash content was not affected significantly by the breed of the cockerels. Overall, both breeds of cockerels used for the production of cooked smoked products had a similar and sufficiently high yield, establishing an opportunity for their industrial utilization.

Replacing of Water by Buffalo Milk or Buffalo Whey in Production of Traditional Afyonkarahisar Velense Noodle

The aim of this study is to produce velense noodle including buffalo milk, buffalo whey or water, evaluate their cooking and sensory properties and comparation of them. Velense noodle is a traditional product of Afyonkarahisar which is third gastronomy city of Turkey. Velense noodle is made from wheat flour, egg, salt and water. Water was replaced by buffalo milk and buffalo whey in the production of velense noodle. Because buffalo milk and buffalo whey have important components which give health benefits. So these new products will be more nutritional compared to traditional velense noodle. Cooking time, swelling volume, weight increase and cooking loss values of velense noodles were determined. The hedonic score of surface properties, chewiness properties, post chewining mouth feel properties, taste and overall acceptability were tested. The cooking time of all samples was 12 min. Velense noodle including buffalo milk or buffalo whey had better cooking properties means lower cooking loss and higher sensory scores than those of velense noodle including water. Velense noodle including buffalo milk had the best cooking and sensory properties. Swelling volume, weight increase and cooking loss of this velense noodle were 240%, 190% and 5.90%, while overall acceptability was 4.5 scores.

Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties

Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of fortifying yoghurt with LPP (0.25 %, 0.5 % and 0.75 %) to improve the functionality of yoghurt. Physico-chemical properties of LPP as well as pH, acidity, color, total solids, viscosity, water holding capacity, syneresis, microbial, textural and sensory properties of LPP fortified yoghurt during 14 days of storage were evaluated. The results showed that bulk density, swelling, water absorption, emulsifying, and foaming capacity of LPP were 0.548, 8.61, 5.23 ml/g, 14.22 % and 11.33 % respectively. Addition of LPP enhanced the viscosity from 480 mPas to 610 mPas, total solid from 22.73 % to 25.93 %, acidity from 815 mg/100 ml to 1006 mg/100 ml and decreased pH values from 4.83 to 4.52. LPP fortification also improved the water holding capacity, microbial viability, and microstructure. The sensory test revealed that yoghurt with 0.5 % LPP had higher sensory scores and overall acceptability. Based on the data obtained from the current study, the addition of 0.5 % LPP in yoghurt had been suggested to enhance the nutritional quality of yoghurt by providing better physicochemical and organoleptic qualities.

Set yoghurt processing with eggs as milk replacements, and improvement of texture, rheology, and microstructure by formulation design and optimisation

Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and β-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt.

Effects of soybean endogenous enzyme hydrolysis on the quality of soymilk after blanching

This study examined the relationship between the endogenous enzymatic hydrolysis conditions and the quality and flavor of soymilk derived from blanched soybeans. Results represented that following blanching, the lipoxygenase activity of soybeans decreased by 88.50% and the endogenous protease activity greatly improved compared to unblanched. During the subsequent endogenous enzymatic hydrolysis, the stability factor and sensory score dropped as the amount of okara rose, although the content of peptides and amino acids nitrogen increased. At an enzymolysis temperature of 50 °C, the soymilk had the highest sensory score. After 60 min of enzymolysis, the beany odor was weakened maximumly; the levels of polypeptide and amino acid nitrogen increased by 45.00% and 43.33%, respectively. Enzymatic hydrolysis at 50 °C for 60 min without okara generated the finest soymilk. Blanching diminished the primary components of the beany odor of raw soymilk. Enzymolysis of blanched pretreatment soymilk further dropped the content of beany odor components and exhibited a richer variety and concentration of volatile components. Following the hydrolysis of endogenous enzymes generated after blanching, the overall quality of soymilk was enhanced.

Production of Kaeng Liang Soup (Thai Style Spicy Mixed Vegetable Soup) Powder Using Foam-mat Drying

Kaeng Liang is an ancient local Thai soup that has been reported to have many benefits along with the popularity of powdered food seasonings having increased significantly in Thailand. The aim of this study was to investigate the factors affecting the foam-mat drying of Kaeng Liang soup powder. The physical, chemical, microbiological, nutritional, and sensory properties of the sample were studied. Three Kaeng Liang soup recipes were selected to study sensory acceptability. The best formula was selected to produce Kaeng Liang soup powder by foam-mat drying. Then, the optimum level of egg white protein (EWP) at three levels namely 2%, 4%, and 6% for use in foam-mat drying was studied. The best level condition of egg white power was selected to study drying at 60°C, 70°C, and 80°C further. It was shown that using 6% EWP and drying at a temperature of 80°C for 480 min meant that the water activity content was in accordance with the standards set forth in the instant community product standards, including the water solubility index and water reabsorption index. Moreover, the microbiological qualities are in accordance with the community product standards. As for the nutritional value of Kaeng Liang soup powder, it contains carbohydrates, proteins, fats, phosphorus, and calcium respectively. The acceptance of the product by 100 consumers was established by the high sensory score in the range of extremely liked as a score of 3.82-3.91 (1-dislike extremely to 5-like extremely). Therefore, the application of foam-mat drying can be used to produce Kaeng Liang soup powder.

Comparative Study On Shade Drying, Sun Drying And Direct Solar Drying Of Mint Leaves

Aromatic herbs are in high demand in food processing industries, Cosmetics, biotechnology and pharmaceuticals. Mint leaves can be used as a flavoring agent in food; they are also valued for their antibacterial and antioxidant properties. Mints (Mentha spp.) are a well-known medicinal and aromatic plant. The mint leaves are used as fresh due to high moisture content. Drying helps to inhibit bacterial growth and decrease water activity. The purpose of this study was to enhance their shelf life and save packaging and shipping costs. A comparative study on the drying process of mint leaves was conducted under shade drying, sun drying and direct solar dryer. Fresh mint leaves were collected from the medicinal block of Krishi Vigyan Kendra Vaishali, Bihar, India. They were washed and the excess amount of water was removed from the surface of the leaves. The various parameters recorded hourly in the experiments were temperature and relative humidity inside and outside the direct solar dryer; the weight of the mint leaves was recorded hourly. Temperature plays a great impact in the drying process. The maximum temperature reached in solar drying up to 560 C as compared to 420 C in sun drying. The minimum relative humidity reached in the direct solar dryer was 17 percent as compared to 28 percent in sun drying.The drying curve data suggest that the drying displays a falling rate period. Henderson pabis model was fitted for drying processes in shade drying, sun drying and direct solar drying. The highest sensory score is reached with color (8.7), flavor (8.5), appearance (9) and overall acceptability (8.7) when dried in a Solar dryer. To fabricate a low -cost environment friendly solar dryer is quite a challenging task. The solar dryer was built by locally available ply-wood and low- cost materials. The dryer consists of transparent glass, exhaust fan, wire mesh screen, solar cell. Another challenge is to use the maximum solar radiation inside the solar dryer. Inclination angle of the Transparent glass was made 15o to get maximum radiation. Future scope: World is suffering from harmful gases originated from burning of fossil fuels. Solar energy is a safer and cleaner energy source. Solar dryer can also reduce up to 34 % CO2 emission. This study aims to maintain best sensory quality of dehydrated herbs and spices.it is also aiming for low -cost clean drying technology and sustainable development.

Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat

The goal of research was to investigate the impact of nanoliposome and free forms of nettle (Urtica dioica L.) essential oil (EO) on sensory, chemical and microbial properties of minced camel meat during storage at 4 °C. In our investigation, Listeria monocytogenes and Escherichia coli were inoculated into minced camel meat. The outcomes expressed the zeta potential, particle size, polydispersity index and efficiency of encapsulation of prepared nanoliposome were −17.5 mV to −12.8 mV, 143 to 158 nm, 0.77 ± 0.05 to 0.86 ± 0.07 Mw/Mn and 50.26–67.28 %, respectively. Also, according to the microbial analysis, the MIC of EO and nanoliposome-EO (N-EO) for E.coli was 25 ± 2.5 and 25 ± 2.1 mg/mL, respectively, and for L. monocytogenes was 12.5 ± 2.1 and 12.5 ± 2.1 mg/mL, respectively, and the MBC of EO and N-EO for L. monocytogenes was 50 ± 3.1 and 50 ± 3.2 mg/mL, respectively, and for E. coli was 50 ± 2.2 and 50 ± 2.2 mg/mL, respectively. The highest of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assay were detected in the BHT 200 (94.7 ± 2.7 and 95.6 ± 3.2, respectively) and lowest of them were detected NEO1% (33.7 ± 12.2 and 22.37 ± 0.22, respectively). After 18 days, the minimum value of pH was identified in the N-EO 2 % group incubated with L. monocytogenes (with pH = 6.9) and E. coli (with pH = 6.87). Furthermore, after 18 days of storage, the minimum TVB-N (total volatile basic nitrogen) value was observed in the N-EO group (26.89 mg N/100 g) and the maximum TVB-N value was observed in the control group (33.78 mg N/100 g). Finally, the N-EO and control treatment (during the experiment) had the highest and lowest sensory evaluation score, respectively. Finally, the N-EO group got a highest sensory score, whilst the group of control got the lowest acceptance score, after 18 days of storage. Based on the outcomes obtained from this research, using nettle (Urtica dioica L.) EO (in nanoliposome form) increases the storing time of minced camel meat.

Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of the fat in emulsified meat products according to some studies. As can be noted that compound fat substitutes, such as vegetable protein and carrageenan, vegetable oil and vegetable fibre, cellulose, and water, improved texture better than single fat substitutes. Nevertheless, the character of the emulsified meat product will eventually decrease as the amount of animal fat is reduced. Therewith, a little information is available about using Flammulina velutipes and soybean oil as fat alternatives in the manufacture of chicken meat products. The chicken sausage was used as the research object, and Flammulina velutipes and soybean oil were used as fat substitutes to study their effects on the quality of the chicken sausage. Chicken meat, salt and sodium polyphosphate were used for preparation of the sausages. Firstly, the mushroom and soybean oil were mixed in a ratio of 1:1.5, replacing the fats of 25 %, 50 %, 75 % and 100 % respectively. Then, cooking yield, folding test, pH, color, and sensory evaluation were measured. The experimental results showed that when adding Flammulina velutipes and soybean oil, the cooking yield, pH, L* and b* value were increased; folding test values for the 75 % and 100 % experimental groups decreased; chicken sausage with 50% fat replacement had the highest sensory score. In summary, replacing 50% of the fat in chicken sausage with Flammulina velutipes and soybean oil was optimal. The addition of Flammulina velutipes and soybean oil increased the brightness and yellowness of the chicken sausages. The low addition of Flammulina velutipes and soybean oil decreased the redness of the sausage, which increased when Flammulina velutipes and soybean oil completely replaced the fat Flammulina velutipes and soybean oil compound is a promising fat substitute in the development of low-fat meat products.

The effect of commercial β-glucosidase and its immobilization on quality of red wine production

To find a feasible strategy for commercial β-glucosidase to enhance red wine quality, immobilized enzyme technology were considered. The preferred epoxy resin using the covalent binding method was ES-103B, and its optimal immobilization conditions were pH 4.9, 25 h immobilization time and 3 mg/g enzyme concentration. Meanwhile, this immobilized β-glucosidase still contained weak esterase activity just like commercial β-glucosidase. Free commercial β-glucosidase had different effects on the fermentation of 11 clones from three grape varieties (Syrah, Merlot and Cabernet Sauvignon) to produce wine. For example, the free enzyme increased the concentrations of β-damascenone, 1-hexanol, phenylethyl alcohol, and three ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) in a Cabernet Sauvignon (CS169) wine, but total anthocyanins level was reduced, affecting the color depth (a* value). Notably, during the alcoholic fermentation stage of CS169, immobilized β-glucosidase did not significantly decrease polyphenolic levels and color depth (a* value). What's more, using immobilized β-glucosidase under this treatment condition resulted in the highest levels of higher alcohols, ethyl esters, and acetate. Moreover, β-damascenone content increased by more than 25.35%, as well as phenethyl alcohol and benzaldehyde of benzenic compounds significantly increased by over 72.23% and two-fold, respectively. As a result, CS169 wine possessed more complex aroma and highest sensory score. Therefore, enologists can use immobilized β-glucosidase to develop various strategies that enhance wine quality and produce different wine styles.

Physicochemical, sugar profile, probiotic viability, and E-nose aroma profile of probiotic beverage enriched with pineapple pomace

The present study aims to develop, optimize, and evaluate the effective incorporation of pineapple pomace powder (PPP) in millet probiotic beverages. The Lactocaseibacillus rhamnosus (LGG) was used as a microbial culture for the fermentation process. Based on the PPP and LGG combination nine sample mixes were selected and optimized based on the response variables such as pH, titratable acidity (TA), probiotic LGG load, and viscosity using a D-optimal mixer design. The optimized condition for the development of PPP added millet probiotic beverage (PPB) was 14:5:3:1 (sample mix S33) of white finger millet (WFM), sugar, PPP, and LGG inoculums, respectively. The PPB provided a higher LGG viable load of 11.20 log (CFU/mL). The PPP effectively enhance the functional and physiochemical property of the probiotic beverage. The TPC was found to be 18.63 mg GAE/g of a sample, TFC of 7.24 mg QE/g of a sample, DPPH of 72.46%, and ABTS of 71.52%. The different sugar profiles and pineapple aroma compounds are identified in PPB, also they have a higher sensory score. During the storage of PPB at 4⁰C for 21 days, the reduction in LGG viable count was observed from 11.54 to 10.25 log (CFU/mL). These findings may be used to enhance the properties of millet probiotic beverages by adding PPP and usage of PPP as a prebiotic source in the beverages.

Effects of electromagnetic roller-hot-air-steam triple-coupled fixation on reducing the bitterness and astringency and improving the flavor quality of green tea.

Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air-steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20kg/h; hot-air temperature: 90°C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as L/L* value of brightness and -a/-a* value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.

Suitable crop loading: An effective method to improve "Shine Muscat" grape quality.

Berry thinning was applied to control crop load of "Shine Muscat" grape variety. Primary and secondary metabolites released during berries development were monitored, and the correlation between physicochemical parameters and core aroma compounds was analyzed. Results revealed a significant increase in single-berry weight and sugar-acid ratio of berries under low crop load conditions. Furthermore, phenolic content and antioxidant activity under low crop load were significantly higher than those of the other groups. Grapes with low crop loads also exhibited better aroma characteristics and higher sensory scores than those of the other groups, chiefly due to significantly increased terpene and C13-norisoprenoid contents and substantially decreased C6 compound and aldehyde contents. Moreover, correlation analysis revealed total soluble solid accumulation was positively correlated to terpene accumulation, while hexanal, 2-hexanal, (E)-2-hexanal, and (E)-2-octenal were positively correlated with titratable acidity content. Thus, better grape quality could be achieved by precisely controlling berry crop load.