Higher Taste Research Articles

Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %. A recipe and technology for the fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan were developed. The conducted studies allowed determining the best parameters of BAS extraction to achieve extractive substances in the extracts up to 20–25 %. The yield of flavonoids is 93 %. The content of BAS and flavonoids during the germination of buckwheat seeds, as well as the conditions for their extraction from sprouts of buckwheat grown in Azerbaijan, were studied. The quality indicators of the obtained product, enriched with sprouted buckwheat seeds, are distinguished by high taste and aromatic characteristics. It was found that it is advisable to include 7 % buckwheat sprouts in the composition of a product for therapeutic and prophylactic nutrition.

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p<0.05) the antioxidant activity (75.44±0.23µmol TE/g sample), total phenolic content (834.32±6.69mg GAE/g), protein (3.28±0.18%), fat (2.35±0.06), and ash content (0.57±0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content. Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers. Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test. Results: The test results of protein levels and albumin levels get a value of p &gt;0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p &lt; 0.05 that the addition of snakehead fish has a significant effect and the texture of p &gt; 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%. Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish

MƏHƏMMƏD FÜZULİ SÖZÜNÜN QÜDRƏTİ

The Power of Muhammad Fuzuli's Words Summary M.Fuzuli is the pearl of our classical literature. His works are loved, read and will continue to be read even centuries later. The work of Fuzuli, who treats his native language with great respect and love, is not a source accessible to every human mind. To understand this source, the reader must have high taste and deep thinking. The great artist knew the value of every word he spoke and managed to lift it to the skies. It is for this reason that Fuzuli, indispensable in praising the divine beauty, stands at the top of the world's verbal art. Kay words: meaning, word art, language, artistic style, philosophy

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

Influence of weather conditions in Central Polissia, Ukraine, on the expression of quality indicators in potato cultivars of different maturity groups

For Ukrainians, potatoes are a key foodstuff and the most important strategic crop in the vegetable segment, and therefore it is vital to investigate the quality characteristics of potato tubers. The purpose of this study was to investigate the influence of various meteorological factors on the taste and starch content of tubers of different potato cultivars. The study employed laboratory, analytical, mathematical, and statistical methods. Both positive and negative correlation between starch content in tubers, taste, average monthly temperature, and precipitation were found in cultivars of different ripeness groups. For some potato cultivars, the positive effect on the starch content in tubers was due to the synergistic interaction of temperatures in August and precipitation in July, while for other cultivars this effect was determined by temperature and precipitation in August. It was found that an increase in temperature in August contributed to the improvement of the taste characteristics of early-ripening cultivars, while for middle early and mid-ripening genotypes, increased temperatures in June and August were key factors, and middle-late cultivars responded to increased precipitation in August. For each of the 19 cultivars studied, periods with a positive effect of average monthly temperature and precipitation on the improvement of taste were identified. The cluster analysis helped to identify potato cultivars with high starch content – Lietana, Opillia, Vzirets, and Oleksandryt, with high taste qualities – Lietana, Mezhyrichka 11, Vzirets, Avanhard, Partner, Oleksandryt, Fanatka, Rostavytsia, and Opillia. The findings of this study can serve as a scientific basis for the formulation of policies aimed at mitigating the effects of climate change and adapting existing cultivars to support sustainable potato production in a particular region and creating new plastic potato genotypes with sustainable quality characteristics

OPTIMALISASI PENGEMBANGAN USAHA JAMUR TIRAM PADA KELOMPOK TANI JAMUR DI DESA SIBANG GEDE KABUPATENG BADUNG

Oyster mushrooms are an edible mushroom that are liked by the public because it has a delicious taste and high nutritional value. Oyster mushrooms can be cultivated in a medium (Baglog) which comes from wood dust or lignin material that has been rotted wrapped in plastic and sterilized. The raw material for wood powder is increasingly difficult to obtain due to the reduced use of wood, which causes the price of sawdust to increase and the cost of mushroom production will increase. increase. Mushrooms are one of the exports and domestic consumption commodities that can be made into food with a high taste. The relatively expensive price of mushrooms makes mushroom farmers try to increase their production so they can meet consumer needs. One thing that needs to be addressed is the problem of mushroom breeding. The problem experienced by the Double U Mushroom business is the machine used to make baglog, the machine that must be prepared is the baglog mixing machine itself. Meanwhile, currently, we still buy backlog from collectors for IDR 3,000 – IDR. 3,100 so the profit is very minimal. By increasing mushroom production through the procurement of baglog mixing machines, it is hoped that the Mushroom Business can be optimized and reduce baglog purchasing costs. The marketing of Double U Mushroom has reached both modern traders and traditional traders. The increase in production is also balanced with improvements to the product brand/logo at the Double U Mushroom Business which will be designed with attractive images, colors, and layout so that potential consumers are more interested in buying Double U Mushroom mushrooms by looking at the product logo.

DEVELOPMENT OF NEW TYPES OF TEA DRINKS WITH TARGETED PREVENTIVE PROPERTIES

Recently, interest in the production of tea and tea drinks has increased due to its nutritional and medicinal properties. The composition of tea is complex and is still not fully understood. Therefore, the development of new technology of tea and functional tea drinks opens a unique opportunity for domestic manufacturer to produce competitive products.In this study the technology of three types of tea drinks based on raw components of fruits, berries and medicinal plants «Antioxidant», «Immunostimulating», «Cardiovascular» with targeted preventive properties was developed, where the physicochemical, mineral composition and organoleptic parameters were studied.The results of the analysis showed that the highest concentrations of vitamin C (mg/100 g) were found in sea buckthorn fruits (215.7±18.4), black currant fruits (196.5±14.3), melissa leaves (100.1±9.9), lemon peel (90.5±8.4) and Goji berries (49.5±3.8). High β-carotene content (mg/100 g) was observed in Goji berries, lemon balm leaves and sea buckthorn fruits – 91.3±7.6; 47.2±3.6 and 33.7±2.9 mg/100 g, respectively. In addition, fruits, berries and medicinal plants selected as raw components had high levels of flavonoids, xanthophylls, tocopherols, phenolic compounds and other biologically active substances. Cranberry berries (44.8±3.2), Goji berries (31.0±2.6), black tea leaves (25.4±1.9), black currant fruits (21.6±1.2) and peppermint leaves (15.2±1.1) had high levels of total antioxidants (mg/100 g) due to the increased content of catechins, anthocyanins, carotenoids, vitamin C, tannin and bioflavonoids, contributing to the reduction of oxidative stress and protecting cells from the destructive effects of free radicals. Prophylactic tea blends have been studied and shown to have high taste, fine exquisite aroma and actively stimulating and therapeutic properties, according to the created formulations, taking into account antioxidant immunostimulating activity.

PEMANFAATAN UBI JALAR PADA PEMBUATAN CHEESE CAKE SEBAGAI OPTIMALISASI BAHAN PANGAN LOKAL

Cheese cake is a type of dessert that has high interest among the public because it has a soft, tasty and light taste and texture when eaten. Apart from that, it is also easy to produce yourself industrially or at home because the ingredients are easy to obtain and process. Making cheese cake is fast. However, different from existing products on the market, the product that will be developed this time is cheese cake with the substitution of wheat flour as the main ingredient for sweet potato flour. In the future, it is hoped that this product can become one of the innovations for several cheese cake variants so that it has value or added value even though it uses local food ingredients so that it can help local farmers and communities producing sweet potato flour in order to improve the regional economy so that it can produce contemporary products that are in demand by the general public but has high taste and competitiveness. This sweet potato cheese cake is made by substituting sweet potato as the main ingredient, namely sweet potato flour for the basic dough. Then other core ingredients are added, namely cheese cream, whipped cream or heavy cream, butter, vanilla, salt, milk and egg yolks, accompanied by garnishes or decorations that are suitable for the aesthetics of the desired product. Based on research using the R&amp;D (Research &amp; Development) method, the cheesecake product was developed into a ratio of 50, 75 and 100 with sweet potato flour as a substitute. By carrying out organoleptic testing on 30 sample panelists with a Likert scale of 1 sd 5. The research results obtained an average value for all reference products of 1 and 3 for development products. This shows a very significant and high value for product development, and this innovative product of sweet potato substitute cheese cake has great potential and can be accepted by the public in terms of taste, aroma, texture and color. And it can be used as a snack that is rich in nutrition and nutrients

The analysis of approaches to assessing the sugar content of fruit and vegetable products

The relevance of this study is due to the growing interest of modern consumers in healthy eating, where fruit and vegetables play an important role, which should not only be aesthetically pleasing but also have high taste potential. The purpose of the article is to analyse and compare different approaches to assessing the sugar content of fruit and vegetable products, their effectiveness, and to substantiate areas for improvement. For this purpose, the author analysed the literature and regulatory and technical documents. Traditional methods for determining the sugar content are considered: total content, soluble solids content, and total soluble solids content. It has been established that the soluble solids content and the total soluble solids content of fruits cannot be equated and should be adjusted using an appropriate coefficient based on the percentage of sugars. It has been shown that the content of total soluble substances does not always correctly reflect the sugar content and does not correlate with the taste of sweetness of fruit and vegetables. The necessity of taking into account acidity, which significantly affects the perception of sweet taste, has been established. High acidity can inhibit the sweet taste of fruit and vegetables, even with a very high sugar content. It is proposed to use the ratio of sugar content to titratable acidity for a comprehensive assessment of the sugar content and taste of products. The necessity of using the BrimA and sweetness indices, which combine the indicators of sugars and acidity, as well as reflect the contribution of a single carbohydrate to the total sugar content of the product, is substantiated. These indices allow for a comprehensive assessment of sugar content and predict the sensory perception of fruit and vegetable raw materials. The absence of a single standardised approach and the need for comparative analysis to select optimal methods for measuring the sugar content of fruit and vegetable products are noted, so there is an urgent need to standardise such approaches to improve data comparison. The results of the article can be used to select the most informative methods of sugar content analysis. This will optimise quality control procedures and standardisation of measurements in the food industry

COMPREHENSIVE ASSESSMENT OF THE QUALITY AND BIOLOGICAL VALUE OF APPLE FRUIT OF DIFFERENT VARIETIES GROWN IN THE CONDITIONS OF THE REPUBLIC OF ADYGEA

Background. Apple fruits are a valuable food product with a unique chemical composition that determines the taste and biological value. The chemical composition of fruits depends on the variety of apples, ripening terms, conditions and place of growth, which makes research relevant in the conditions of a certain region, including the Republic of Adygea, where horticulture not only has deep historical roots, but has been actively reviving and developing in recent decades. with the use of new technologies and the introduction of new varieties.&#x0D; Target. Carrying out a comprehensive assessment of the quality and biological value of apple fruits of different varieties grown in the conditions of the Republic of Adygea on the basis of a study of organoleptic, physicochemical and biochemical indicators.&#x0D; Materials and methods. The objects of the study were samples of apple fruits of the agricultural enterprise LLC “Yumiks” of 5 varieties: Braeburn, Granny Smith, Idared, Florina, Simirenko, grown in the conditions of the Republic of Adygea. In the samples under study, the determination of organoleptic, physicochemical and biochemical parameters was carried out: soluble solids (SS), titratable acids per malic acid, vitamin C, total sugars, iron, polyphenol oxidase activity, antioxidant activity (AOA). Statistical data processing was carried out in MS Excel 2016.&#x0D; Results. For the first time, on the basis of a complex of organoleptic, physicochemical and biochemical methods, studies of apple varieties grown in the Republic of Adygea were carried out: Florina, Idared, Granny Smith, Braeburn, Simirenko. It has been established that the highest index of sensory quality has apple varieties Braeburn and Simirenko, the Braeburn variety is distinguished by a high content of solids and sugars, more harmonious taste, i.e. the optimal ratio of sugar to acid is found in the Braeburn and Florina varieties. The highest content of vitamin C and bioavailable iron is characteristic of Braeburn and Simirenko apple varieties. Polyphenol oxidase activity in Simirenko, Idared and Florina varieties was higher than in samples of other varieties, while a higher AOA value was found in Granny Smith.&#x0D; Conclusion. The data obtained by us on the basis of a comprehensive study of apple varieties new to the Republic of Adygea, but already in a certain consumer demand, will allow us to give an objective assessment of their contribution to the biological value of the diets of various population groups, and also, subject to further monitoring studies, can be used gardeners of the Republic of Adygea when expanding the area under varieties with the highest taste and stable indicators of biological value.

Productivity and quality of collection samples of pumpkin (&lt;i&gt;Cucurbita &lt;/i&gt; L.) in the conditions of the southern forest-steppe of Western Siberia

Relevance. Currently, the priority direction in the development of the food industry is the use of local raw materials and the production of products with increased nutritional value, i.e. with an increased content of micronutrients, which include vitamins, minerals, macro and microelements. One of these products of plant origin is the pumpkin culture. The cultivation of high-yielding, versatile, nutrient-rich crops, such as pumpkin, plays an important role in ensuring food security. When breeding new improved varieties, special attention is paid to the adaptability of the crop to growing conditions, as well as to portion fruits with high taste and technological qualities.Purpose. Selection of the most adapted, productive, high-quality pumpkin samples for breeding and their cultivation in industrial production and the private sector in the conditions of the southern forest-steppe of Western Siberia.Material and methods. Field research was conducted in 2021-2022 at the experimental site of the selection (organic) crop rotation, in the educational and experimental farm of the Omsk State Agrarian University. Meteorological conditions during the years of the experiments were different, but quite typical for the climate of the southern forest-steppe of the Omsk region. The object of research are 5 varieties of large-fruited pumpkin: Dietary, Red etamp, Crumb, Honey crumb, Honey dessert; two samples of selection of the Omsk State Agrarian University: 1/15, 2/15; three samples of selection of the FGBOU IN RGAZU: 4/21, 5/21, 7/21. Observations, accounting and analysis were carried out according to generally accepted methods.Results. The biological yield of the studied cultivars varies from 10.3 to 42.2 t/ha in 2021 and from 18.2 to 35.8 t/ha in 2022.

Papaya Shredded Processing Training as a Business Opportunity for KKN Students in Brumbungan Lor Village

Probolinggo is one of the regencies that is famous for its abundant papaya fruit income, this is one of the interesting ingredients to be created by the nation's children in order to stabilize the Indonesian economy. The utilization of papaya fruit is an interesting business opportunity to be pursued, in meeting these objectives, this research article is published which focuses on processing young papaya into shredded which has a high and healthy taste that can be consumed as a substitute for side dishes, and for snacks from children to adults, as well as training in the Brumbungan Lor Village Community. The samples used in this study were 3 young papaya fruits obtained around Brumbungan. The processing technique was done by shredding, draining and frying. The result is shredded papaya which has a high taste and produces a distinctive color, taste, and aroma.

PECULIARITIES OF FRUITING OF BLACK APRICOT IN THE CONDITIONS OF ZAKARPATTIA REGION

As a result of observations and biometric measurements and fixation of the phases of development of black apricot Black Prince found positive signs: the largest fruits of all varieties of black apricot can reach 80 g; skin dense dark red or cherry color, the flesh is soft, juicy, bright orange or burgundy; bone small, well separated; the taste is rich, sweet, sour, apricot; the tree is quite tall up to 4 m, but not thickened. The peculiarity is the growth of thorns on the branches, somewhere in the 5th year after planting with aging branches; self-fertile plant; Fast-fruiting bears fruit for the second year after planting; Resistant to diseases and pests (for two years of observations marked immunity). An important agricultural measure to increase the intensity of flowering of annual shoots is the June pruning, which allows to increase the efficiency of growing both ordinary and black apricot, which allows to increase the formation of crops on annual increments up to 50%. Satisfactory yield of 3.5 kg / tree at a young age (3 years) was observed in the variety Black Prince. The fruits were characterized by an attractive appearance and high taste. Due to the optimal combination of sugars, acids, intense color and pectin, compotes, jellylike products jams, as well as jams are in high demand. Black Apricot variety Black Prince is suitable for growing in industrial and homestead plantations in Transcarpathia and in terms of frost resistance exceeds the varieties that are common in farms of apricot. Economic analysis of production showed that the profitability of the apricot variety was June was 262%. There is no black apricot in the product market, but there is a great demand for such exotic products. Keywords: black apricot, common apricot, cherry, manifestation of signs, comparative characteristic, productivity, advantages and disadvantages

تأصيلُ الألفاظ والاستعمالات التي اضطرب ابن فارس فيها في مقاييسه

The idea of the semantic origins, which became popular in the Arabic linguistic effort, including the lexical one, has matured and has been completed by Ibn Faris. The only dictionary among all the dictionaries of the Arabic language that was built on this idea is the lexical of language standards. Rather, it is the first author that was fully established on the basis of the semantic origin, and that the Arabic dictionaries follow an easy way that proves this fact, and what can be calculated for Ibn Faris in his Lexical . This is the amount of linguistic maturity The greatness in it and the amount of great feeling and high taste of Ibn Faris with words and their significance

PROFIT AS A SOURCE OF FINANCING THE INVESTMENT ACTIVITIES OF AN AGRICULTURAL ENTERPRISE

The article examines the profit of agrarian enterprises as a source of financing innovation and investment activities. It is concluded that the efficiency of the enterprise's innovation and investment activity depends, first of all, on the type of innovation, the scope of application and expected consequences, the amount of costs associated with their appearance, the real consequences of capital investment, in particular, profit. The state of agriculture in Ukraine for 2017-2021 was analyzed according to the following indicators: capital investment in agriculture; the share of enterprises that made a profit; the share of enterprises that suffered a loss; Net profit; amount of net profit per 1 s.-y. enterprise; level of profitability of activity; the level of profitability of the economy as a whole. It was determined that the increase in the level of investment attractiveness of agriculture is due mainly to the lower cost of production of agrarian products compared to its analogues abroad, favorable natural and climatic conditions for obtaining high yields of agricultural products under the condition of applying innovation technologies for its cultivation, as a result, the formation of a sufficient fodder base for livestock, historically recommended by the national traditions of production of agriculture of high taste qualities. It was determined taking into account the realities of the modern age, that the internal amount of resources for the implementation of innovation and investment activities of agrarian enterprises is extremely insufficient to ensure the expanded reproduction of capital and the innovation renewal of production. With in view of the priority state challenges regarding the re-distribution of state budget funds for the purposes of development of a specific period, spheres and branches of the country's economy, the emphasis on state support is objectively shifted and directed to ensuring state security. This obliges agrarian enterprises of Ukraine to increase their investment attractiveness regarding the possibility of attracting foreign direct investments and financial investments, which become a real source of funding for their innovation and investment activities.

Production potential of new varieties of plums in the ecological conditions of the south of Russia

The introduction of new varieties of fruit crops remains an important direction in improving the assortment and is associated with their study in new soil and climatic conditions. The article presents the results of a variety study of new introduced varieties of plum (Prunus domestica L.) – Big Stanley, Blue Moon, August Delight and Chinese plum (Prunus salicina L.) – Dark Sunlight and Crimson Glo in conditions of southern gardening. The aim of the research was a comprehensive assessment of the introduced varieties of common plum and Chinese plum, the selection of varieties - sources of valuable traits for breeding use and renewal of a group of promising industrial varieties. It has been established that, according to the ripening time, the introduced plum varieties August Delight, Blue Moon belong to the group of medium-late ones, Big Stanley, Crimson Glo, Dark Sunlight - to the group of late ones. The duration of the fruit ripening period of the studied varieties is 137-152 days, depending on the characteristics of the variety. It was revealed that the trees of the Dark Sunlight variety are characterized by a restrained growth force, not exceeding 2.5 m. More active growth (3.0-3.5 m) was noted in the trees of the Big Stanley, Blue Moon, August Delight and Crimson Glo varieties. On the basis of "fruit weight", the studied varieties belong to the group of large-fruited. Chinese plum varieties Crimson Glo (71.5 g) and Dark Sunlight (79.0 g) are classified as very large-fruited, domestic plum varieties August Delight (44.6 g) and Big Stanley (48.0 g) are classified as large-fruited. It is confirmed that in the conditions of the southern region, new varieties of Chinese and domestic plums are productive. Higher yields were formed in Chinese plum varieties Dark Sunlight (36.4 t/ha) and Crimson Glo (34.6 t/ha), domestic plum Big Stanley (32.4 t/ha) and August Delight (29.0 t/ha), it was lower in the Blue Moon variety (24.7 t/ha). The introduced varieties Big Stanley, Blue Moon, Dark Sunlight have high taste qualities of fruits, confirmed by the sugar-acid index – 14.1-14.9. New introduced varieties Crimson Glo, Dark Sunlight, Blue Moon and Big Stanley, recommended for creating modern plum plantations and breeding for individual traits, have been identified based on a set of economically valuable traits.

Innovative meat products from non-traditional sources

This scientific article presents a study on the quality and organoleptic characteristics of roasted venison meat as a potentially promising raw material for producing high-quality food products. The research encompasses an analysis of parameters such as appearance, consistency, aroma, taste, and juiciness. The study's results reveal that venison meat possesses a distinct gamey flavor and aroma, characterized by high taste intensity and meat firmness. The overall quality rating of the finished product stands at 4.82 points, with taste receiving a lower score compared to other attributes. The study also explores the influence of stress on the animal before slaughter on the pH level and moisture-holding capacity of venison meat. Furthermore, the article discusses the importance of monitoring the levels of heavy metals, such as lead and cadmium, in food products and confirms that the levels of these metals in venison meat comply with food safety standards. These findings are critical for ensuring consumer safety and determining the suitability of venison meat for consumption. The research also examines the prospects of using venison meat for delicacy production, leveraging its unique taste and aroma. It substantiates the advantages and limitations of utilizing this type of meat to pique consumer interest in new food products and expand the market. Finally, the article underscores the importance of further research into the quality and safety of venison meat, as well as the development and adherence to sanitary and technological procedures during the processing of venison carcasses to ensure a high-quality and safe end product. This scientific article sheds light on essential aspects of utilizing venison meat as a raw material for food production and contributes to a broader understanding of the potential of this type of meat in the food industry. The research findings make a significant contribution to comprehending the organoleptic properties of venison meat, its quality, and safety, which are pivotal for both producers and consumers.

Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food

Seaweed is depicted as a future food in Western cultures, yet its introduction and expansion to new markets come with several challenges, including food neophobia and limited knowledge about its usability. To address these challenges, this study characterizes sensory perceptions, nutritional content, and physicochemical properties of four common northern European seaweed species, Saccharina latissima, Alaria esculenta, Palmaria palmata, and Ulva sp. These species are rich in minerals (25.8–36.8 %) and carbohydrates (29.6–54.6 %), especially dietary fibre (29.8–34.1 %), but have lower levels of dietary protein (6.7–11.4 %) and lipids (1.3–2.4 %). The amino acid profiles almost matched those of complete proteins, but with lower levels of histidine (Ulva sp. had also lower levels of lysine). All species were generally perceived to have high taste of saltiness, medium umami, low bitterness and sourness, and no sweetness. Overall, P. palmata stood out most from the other species with its red magenta colour, sea and shellfish odour, umami taste, and firm and chewy texture. Contrary, Ulva sp. was perceived as the saltiest species, with a lightness in colour and elements of yellow, an odour resembling lemon and fresh grass, and the least crispy, firm, and chewy texture. The two brown species, S. latissima and A. esculenta, were overall perceived as similar to each other. The mapping of seaweed's attributes in this study can be directly useful as knowledge for the improvement of future seaweed products and their availability in Western food cultures.

Physiological and Metabolic Traits Linked to Kiwifruit Quality

The assessment of fruit quality traits is a key factor in increasing consumer acceptance of kiwifruit. Here, an experiment was performed to evaluate the relationship between dry matter (DM) and soluble solids concentration (SSC), evaluated by both destructive (D) and non-destructive (ND) approaches, with acidity content and sensory evaluation, particularly taste, in fully ripened ‘Hayward’ kiwifruits from 20 orchards. Nutrient content and metabolomic analysis were also performed in ripened kiwifruit tissues (pericarp, placenta, and seeds) from four selected orchards of kiwifruits of high taste scores (HTS) and four orchards of low taste scores (LTS). The results suggest that ND-DM measurement positively correlated with D-DM and may serve as an indicator of kiwifruit taste. Moreover, the taste of kiwifruit was affected by both SSC and acidity. Based on the nutrient content of the pericarp and the primary metabolites of the pericarp and placenta, a clear separation was observed between kiwifruits with HTS and those with LTS, while no differences were found in seed samples. Metabolites such as fructose, maltose, mannobiose, tagatose, and citrate were accumulated in kiwifruits with a strong taste in the pericarp, whereas others, such as serine in the pericarp and placenta, have a negative impact on taste. The current study contributes to a greater understanding of the influence of dry matter, ripening characteristics, primary metabolites, and nutrient content on the taste of kiwifruits.