Higher Taste Research Articles

Eutropiichthys vacha (Hamilton, 1822), a threatened fish of Indian subcontinent

Eutropiichthys vacha (Batchwa vacha) is a freshwater catfish species having high economic value. It is a very popular table fish among the consumers due to high nutritional value and taste. Just recently small specimens of this species have also made their entry in ornamental fish markets. Recently due to number of reasons, populations of this fish species are facing the threat of extinction. It has already been documented as Endangered in India and Critically Endangered in Bangladesh. The present report has been prepared to summarize the information available on different aspects of this threatened fish species as well as to point out the possible measures that should be considered for its conservation.

English

A new variety of seedless watermelon, with high sugar content, good taste, and easy storage has been developed using scanning electron microscopy (SEM) fluorescence staining, paraffin and 4',6-diamidino-2-phenylindole (DAPI) staining. The study investigated the mechanism behind the production of seedless watermelon after soft X-ray irradiation. The results showed that soft X-ray irradiation did not damage the cell walls of the watermelon pollen, and leading to normal pollination and fertilization. However, the chromosomal double helix of the watermelon pollen were damaged, thereby inhibiting embryotic developmental processes, leading to abortion of the embryo and degeneration of endosperm, which lead to the production of seedless watermelon. In conclusion, artificial pollination of pollen after soft X-ray irradiation can produce no seed watermelon, and the sugar content is higher than that of the seed watermelon. Key word: Watermelon, X-ray, seedless.

Optimization of formulation composition of the low–calorie emulsion fat systems

Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties. The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil–and–fat products. It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical–chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition. The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.

Effects of rootstocks on storage and shelf life of grafted watermelons

Watermelon fruits from non-grafted or grafted ‘Crimson Tide’ (CT) and ‘Crisby’ (CR) onto Ferro, RS841, Argentario and Macis rootstocks were compared for their postharvest quality during storage at 7 °C for 21 days and additional 7 days at 21 °C. Non-grafted and grafted CT and CR fruits did not exhibit chilling injury (CI) symptoms, but the 1-2% of fungal decay occurred after shelf life period following storage. Watermelons grafted on Ferro and RS841 rootstocks had higher flesh firmness thicker rind, lower ripening rating, more intense (higher C*) brighter red (lower h° value) color and higher lycopene content after shelf life period following storage, compared to non-grafted fruits. All of the fruit tested by the panelists received high taste scores of >7.9 out of 8.5 at the beginning, but the scores decreased to >6.8 out of 7.7 at the end of shelf life period. Watermelons could successfully be kept for 21 days at 7 °C and additional 7 days at 21 °C. Watermelons grafted on Ferro and RS841 rootstocks had higher postharvest quality, compared to the non-grafted fruits for both cultivars.

Suitability for Processing of Some Sweet Cherry Varieties

Due to the high taste attributes, specific appearance and flavour, as well as their importance in nutrition, cherries occupy an important role in fresh consumption, but also processed. The paper presents the results of sensory analysis of four processed products (confiture, jam, nectar, syrup), made from five varieties of cherries (Van, Stella, Severin, Boambe de Cotnari, Gesmerdorf) grown at Research Station for Fruit Growing Constanta. Processing was done at Horting - Bucharest and organoleptic tests were performed according to STAS 12656-88. Alimentary products. Sensory analysis. Methods with scales of points, which establishes, depending on the score obtained, five quality classes for processed products: (18.1-20.0 points), (15.1-18.0 points), (11.1-15.0 points), unsatisfactory (7.1-11.0 points) and improperly (0 -7.0 points).   The viability for processing is a variety characteristic. On the first place ranks in consumer preferences variety Van, which received high scores for all four sort of products: 19.60 points for confiture, 19.74 points for jam, 20.0 points (maximum) for nectar and 19.86 points for syrup, appointing thus for 4 times in the category of produces very good. The last place is occupied by Boambe de Cotnari variety, which obtained the following score: good for confiture (15.99 points), jam (17.04 points) and nectar (15.88 points) and satisfactory “ for syrup (13.91 points). In the case of nectar and syrup this is explained by the fact that the consumer has shown preference for the purple red colour of products, with a strong visual impact.

Exploiting Illumina sequencing for the development of InDel markers in watermelon (Citrullus lanatus)

ABSTRACTWatermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai var. lanatus] is a cross-pollinating diploid species and is one of the most important dicotyledonous plants belonging to the family Cucurbitaceae due to its high nutritional value, rapid growth, sweet and juicy taste, and refreshing nature as a summer fruit. However, the insertion–deletion (InDel) markers available for watermelon cannot satisfy the demand to identify and map resistance genes in this major crop. In this study, we have characterised and developed numerous polymorphic InDel markers using Illumina re-sequencing of a male parental line that is resistant to Fusarium wilt. In total, 25,701 potential InDel markers were identified, with a mean size of 18 bp. From these, 7,387 potential InDel markers > 10 bp were selected and tested as candidate InDel markers to locate resistance genes for map-based cloning and polymorphism analysis. We designed and synthesised 69 primer pairs using Primer 3 software. Overall, 54 primer pairs detected polymorphism between the Fusarium-susceptible female parent ‘JSw01-1’ and the Fusarium-resistant male parent ‘JRw08-3’. Among the 69 InDel markers, 54 (78.3%) exhibited polymorphism at 179 PCR loci. Polymorphic information content (PIC) values ranged from 0.04 to 0.91, and the number of alleles per primer ranged from 1 to 11. The 54 InDel markers that were mined and exploited via Illumina re-sequencing of watermelon could accelerate the development of marker-assisted breeding and the progression of genetic research to understand resistance to Fusarium wilt in watermelon.

KARAKTERISASI BAKSO KERING KAYA PROTEIN DARI “MARINE BEEF” DENGAN SUBSTITUSI TEPUNG SUWEG

Marine beef is a meat product that has been fat dissolved so that the protein is a major part of the product. Marine beef dry form solid and hydrophilic, has a different performance from the base ingredients, but still contains nutrients according to the characteristics of the original. Weakness marine beef products is shaped in the form of flour so it does not allow for direct consumption. Suweg addition of flour mixture and emulsifier in the manufacturing process can serve as a regulator of the water content, hardness and adhesion to produce a final product that is more compact and high taste. This study aims to determine how optimal levels suweg flour and Na-CMC can be added to marine beef in order to obtain dry products based marine beef with the physical properties, the speed of rehydration and sensory properties that aroma, flavor and texture is good and acceptable to consumers. Treatment of dry meatballs are rich in protein from marine beef with the addition of flour suweg 15% and 1% Na-CMC is the best treatment with the shortest rehidrated pace with time 130 seconds at a temperature of boiling water and the scent of the most preferred by the panelists organoleptic test.Key word: marine beef, protein rich meatballs, suweg, Na-CMC

Influence of lactic acid bacteria–fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products

ABSTRACTIn order to improve the nutritional value and quality of milk products, Helianthus tuberosus L. (HT) and Lupinus luteus (LL) fermented with lactic acid bacteria (LAB) (Pediococcus pentosaceus KTU05-9, P. acidilactici KTU05-7 and Lactobacillus sakei KTU05-6) were used, and the quality parameters (physicochemical, microbiological and sensory) of new fermented milk products were evaluated for the first time ever. Chemical analysis of fermented milk products showed a positive effect of the edible plants. The safety profile and nutritional value were higher in milk-LL products compared with fermented milk-HT products. Fermented milk-HT products were more acceptable because of higher taste pleasure, lower smoothness and external taste compared to fermented milk-LL products. The results clearly indicated that HT rich in inulin and LL rich in proteins can be used with selected LAB to improve the nutritional value and increase the assortment of fermented milk products.

Biochemical composition and quality dining sorts of potatoes grown in the light-brown soils Astrakhan region drip irrigation

Potatoes - one of the most important human food. It has high taste and nutritional properties. The optimum ratio in potato tubers of organic and mineral substances essential to man, determines its value as food. The tuber contains on average 76-78% of water and from 13 to 36% solids, of which 12-15% is starch, 1-3% protein and about 1% - mineral compounds. Proteins potatoes have a very high biological value because they contain a set of essential amino acids that are not synthesized in the human body and must be obtained from food. The potato is the most important source of vitamin C. Potato protein is extremely biological value through the optimal ratio of essential amino acids, surpassing peas and beans on the content of methionine and grains - on the content of lysine. The aim of research was to evaluate cultivated on light-brown soils under drip irrigation of potato varieties biochemical indicators and dining. As a result of under drip irrigation on light-brown soils of the Astrakhan region studying the collection of early and Medium early varieties for a number of biochemical parameters were identified early varieties - Dolphin Karatop, good luck, and is mid - Innovator, Resource, The blue, effect, Nevsky, cover, Zhukov Jubilee. Indicators on the table were the best varieties Dolphin Resource The blue, Nevsky Innovator.

Quality Management of Organic Ready-To-Eat Vegetable, Matar Paneer (Green Peas with Cheese)

Ready-to-eat foods are opening new window in world scenario as far as concerned taste, safety and nutrition. Ready to eat packaged food industry is growing at the rate 20% per annum, it shows the popularity and consumption and acceptance of ready to eat foods. Matar Paneer is nutritious ready to eat vegetable (food) with high quality, taste and flavour. It is a South Asian food, which contain curried green pea and cottage cheese cooked to perfection in mild sauce. The quality, taste and flavour of ready to eat vegetables remains good as fresh up to expiry date. Good manufacturing practices are very crucial in organic green pea’s production. This food meet the consumer’s specific expectations like convenience, nutritionally adequate, tasty, microbial safe, colour, flavour, organic and with time saving and easy to use.

Effect of packaging materials on shelf life and quality of litchi (Litchi chinensisSonn.) Cv. Rose Scented

Litchi fruit known for its exceptionally high quality and taste and is in high demand in India and abroad. However its highly perishable nature limits its production to large extent. Skin of Litchi browns within a day. Various methods like use of chemicals, use of antioxidants, packaging materials and cold storage are used to extend its shelf life. Present research was carried out to study the effect of packaging materials on the shelf life of Litchi. Litchi fruits were packed in Polyethylene, Polypropylene, Polyvinyl Chloride and Brown Paper. Among all the packaging materials polyethylene and brown paper was reported to be most beneficial. Under ambient conditions shelf life could only be extended to 6 days.

Comparison of Taste Threshold in Smokers and Non-Smokers Using Electrogustometry and Fungiform Papillae Count: A Case Control Study.

Smoking in long term is not only responsible for cancerous changes but is also one of the reasons of altered taste sensation in smokers. These taste changes are hypothesized to be due to reduction in density of fungiform papillae on the dorsum of the tongue. The aim of this study was to assess the relationship between fungiform papillae count, blood Red Cell Distribution Width (RDW) and electrogustometric thresholds in smokers and non-smokers. Fungiform papillae count was assessed using digital photography and imaging software while electrogustometric thresholds were assessed using modified Transcutaneous Electric Nerve Stimulation (TENS) machine in 30 smokers and 30 non-smokers. The subjects also underwent RDW evaluation. The data collected was analyzed using Pearson's correlation coefficient. Fungiform papillae counts in smokers were less than those of non-smokers and an inverse relationship was detected between smoking and fungiform papillae count. Electrogustometric thresholds were more in smokers than non-smokers and showed direct relationship with smoking. RDW was significantly more in smokers compared to non-smokers. An inverse relationship was observed between fungiform papillae count and RDW. Our results suggest that smokers have a high taste threshold because of decrease in the number of fungiform papillae on the tongue and RDW values do show an inverse relationship with fungiform papillae density which depicts subclinical nutritional deficiency bringing atrophic changes in tongue.

Comparison of Odor and Taste of Commercial Brand Fish Sauces from East and South East Asian Countries

This study focused on the odor and taste components of 14 commercial brands of fish sauces from various Asian countries. Odor components were extracted by headspace monolithic material sorptive extraction techniques and analyzed by gas chromatography-mass spectrometry/olfactometry. The taste compounds were identified from the concentration of sodium chloride, free amino acids, minerals, and 5´-nucleotides. The sensory evaluation was carried out by 11 trained tasters. Seventy-nine different types of volatile compounds were identified, described, and quantified by concentration and odor active value. Acid groups were the dominant volatile compounds. Trimethylamine, butanoic acid, and 2-methyl butanoic acid produced odors described as rotten fish, ammonia, rancid butter, cheesy, sweet, and rancid. The concentration of salt contents was estimated at 21.30% (w/v). Aspartic and glutamic acids gave high taste values and nutrients produced the umami taste. Analysis showed that the various flavors obtained from the fish sauces resulted from differences in ingredients and production techniques.

ТЕХНОЛОГІЯ НАПІВФАБРИКАТУ З ЦЕДРИ ЦИТРУСОВИХ ТА ДЕСЕРТНИХ СТРАВ НА ЙОГО ОСНОВІ

Problem statement and literature review. It’s known that zest of citrus has a lot of useful phytochemical compounds adding bitter savour to it, limiting its wide use in technologies of culinary products. A large number of research papers, prepared by both domestic and foreign scientists, are devoted to the problem of zest of citrus to manufacture products in different fields of food industry. However, the matter of creation of technologies of structured semi-finished products for desserts, based on secondary products to manufacture freshly squeezed juices, is not revealed enough. Description of the research main material. It’s developed the technology of structured semi-finished products made from zest of citrus for desserts involving removal of zest of prepared orange and grapefruit peels and overwatering them with cold water, three stages hydrothermal processing and drying in the convecting device. The novelty of this technology provides three stages thermal processing of zest enabling to avoid bitter savour of semi-finished products and keep vitamins and phytochemical biological value compounds in it as much as possible. The developed semi-finished product is recommended to use for preparation of a wide range of desserts and decoration semi-finished products for confectioneries. The technology of Orange Truffle dessert is developed by using this semi-finished product. It’s grounded reasonability of introduction of pollen into recipes of desserts for the purpose of enriching products with biologically active substances, bioflavanoids, ferments and vitamins. Researches of quality parameters of the developed dessert proves its high taste properties and biological value enabling to recommend it to be used as part of healthful nutrition diet. Conclusions. Using the structured semi-finished product made from peel of citrus in manufacture of desserts will enable to widen range of desserts for healthful nutrition and intensify technological process of their manufacture and contribute to cut wastes.

Horticultural and chemical quality characterization of accessions selected from four species of Capsicum

Pepper accessions with promising adaptations to the Korean growing environment were selected from Capsiucm annuum, C. frutescens, C. baccatum, and C. chinense. ‘Cherry Sweet,’ ‘Papri Sweet,’ and ‘Papri Mild’ accessions of C. annuum were selected for their fresh fruit quality. The fruit of ‘Cherry Sweet’ and ‘Papri Mild’ matured into a bright red color, with a high American Spice Trade Association (ASTA) color value, while the fruit of ‘Papri Sweet’ was characterized by a good taste and chewing texture. KC01299, KC01333, KC01338, and KC01345 accessions of C. frutescens had relatively low ASTA color values, but were highly pungent with a capsaicinoid content similar to or higher than Tabasco (375.5 mg·100 g−1) and 3 to 5 times that of ‘Cheongyang’ (103.3 mg·100 g−1), which is a popular Korean hot pepper cultivar. The three selected C. baccatum accessions (KC01739, KC00625, and KC00628) were tolerant to powdery mildew and viruses, with KC01691 and KC00625 having high sugar content. A good diversity in fruit shape and chemical quality components was found among the selected C. chinense accessions. The fruit of KC01693 (with a temporary RDA genebank number 800080) were light emerald green when immature and ivory to ripe apricot color when mature, with a high sweet taste and the characteristic aroma of C. chinense. The mature fruits contained similar levels of capsaicinoids as ‘Cheonyang,’ and had the highest sugar content of all tested accessions in this study. The red and orange lines bearing Korean chile pepper type fruits with tolerance to powdery mildew and viruses were selected from PI224445 (KC00163). The red fruit selection had the highest ASTA color value among all tested accessions, with the appropriate pungency for making Korean Kimchee. Bhut Jolokia had the highest ranking for capsaicinoid content, but its fruit set was poor. A red Habanero, KC01787, was selected for productivity, high capsaicinoid content, and tolerance to viruses in the field.

Quality Evaluation of Fibre- Enriched Bread

The advocacy on the use of composite cassava-wheat flour for commercial bread making purposes and its consumption had gained ground in Nigeria. This study was carried out to investigate the effect of coconut fiber (CCF)and corn bran (CBN) as sources of dietary fibre at different level of inclusion (0%, 5%, 10%) on the physical, chemical composition and organoleptic qualities of developed bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). Results showed a significant reduction (p<0.05) in the loaf volume and specific loaf volume of the fibre enriched bread with increased level of fibre inclusion. It ranged from 1250 -1403.3 cm3 and 4.98 -5.77cm3/g respectively with highest values obtained from 5% CCF inclusion and the lowest value from 10% CBN inclusion The dietary fibre content of the bread loaves increased significantly (p>0.05) as the level of CCF fibre increased. It ranged from 3.79 to 5.28% with the highest value in 10% CCF level and lowest in 10% CBN fibre bread. However, result indicated that CBN fibre bread had lower dietary fibre contents of 3.79 and 3.98% compared to the control sample 0% (4.56%). The study revealed that coconut enriched bread with DF of 5.28% was able to deliver 21.12% of the Recommended Daily Intake for dietary fibre. Significant reduction existed (p<0.05) in the moisture content of the CCF fibre bread from 5 to 10% level of inclusions studied. The crude protein content of the fibre bread samples increased significantly with increasing levels of CCF and CBN fibres and ranged from 4.56 to 5.15% and the control sample (4.69%). The dry matter content of the bread sample showed significant increase in the level of CCF fibre inclusion from 5 to 10% while on the other hand, it decreased significantly from 5 to 10% corn bran fibre bread (CBN). It ranged from 66.52 to 69.56% with the highest value in 10% CCF fibre level and lowest in control sample of non fibre bread. The mean sensory scores obtained showed no significant (p>0.05) difference between 5% and 10% coconut fibre enriched bread and 10:90 cassava- wheat bread (CONTROL), however bread with 5% inclusion had the highest taste, chewability and overall acceptability scores in all the attributes evaluated.

Formulation and evaluation of lipid based taste masked granules of ondansetron HCl

Introduction and aimVarious taste masking approaches comprising the excipients which delay the reach of the drug to taste buds are reported. Lipidic substances can act as release retarding agent and provides a matrix base responsible for suppressing the bitter taste of drug. This work was aimed to study the influence of different proportions of a lipid carrier on the inhibition of bitterness of the drug vis-a-vis in vitro release of drug from the granules. MethodsThe lipid-matrix granules of ondansetron HCl with Geleol pellets (glycerol monostearate) were obtained by manual hot melt fusion technique. The prepared granules were characterized by SEM, DSC and XRD. The taste assessment of prepared granules was done by in vitro method based on drug release. ResultsDistribution of drug inside the lipid-matrix granules was not properly analyzed by DSC and XRD, moreover these studies revealed no interaction between the drug and lipid. The dissolution tests displayed the significant retardation of drug release from the granules compared to pure drug and additionally indicated the attainment of matrix system via appearance of unbroken granules during in vitro testing. Higuchi relationship for drug release was obtained by drug release kinetics, which also revealed the functioning drug release mechanism, as diffusion controlled but the addition of hydrophilic substance (Cab-o-sil) has changed the mechanism of drug release. ConclusionThe proportions of Geleol and Cab-o-sil taken in granules had affected the dissolution profile. Higher amount of GE resulted in high taste masking ability.

No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing

No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing

Taste activity value, free amino acid content and proximate composition of Mountain trout ( Salmo trutta macrostigma Dumeril, 1858) muscles

In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of S almo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respectively. While the significant difference (p .05 ) differences in ash content was determined. Thirteen FAAs were identified from the muscle tissue of S. trutta macrostigma by HPLC. The Glycine was found predominant as followed by methionine, proline, and glutamic acid. Also, the amount of non-essential free amino acids in S. trutta macrostigma muscle were significantly ( p<.05 ) higher than the essential amino acids. Glutamic acid, methionin, glycine, aspartic acid and lysine were of high taste activity values (greater than one), they had strong taste impacts on the mountain trout meat flavour.

Differences in Taste Thresholds According to Sex and Age Groups in Korean

Received March 24, 2014 Revised June 30, 2014 Accepted July 10, 2014 Address for correspondence Mi Kyung Ye, MD Department of OtorhinolaryngologyHead and Neck Surgery, College of Medicine, Catholic University of Daegu, 33 Duryugongwon-ro 17-gil, Nam-gu, Daegu 705-718, Korea Tel +82-53-650-4525 Fax +82-53-650-4533 E-mail miky@cu.ac.kr Background and ObjectivesZZThe aim of the study was to compare the gustatory function between age-matched men and women in Korean subjects. Subjects and MethodZZHealthy non-smoking volunteers without smell and taste disorders were investigated. Thirty-nine men and women of the same age group were evaluated for gustatory function. Whole mouth taste test was performed with successive solutions of sucrose, sodium chloride, citric acid, and quinine hydrochloride. The electrical taste thresholds were measured using an electrogustometer for four different sites in the oral cavity, i.e., both sides of anterior and posterior tongue. ResultsZZFemale subjects had lower mean values of detection and recognition thresholds for all of the four tastes than male subjects, although these results did not reach statistical significance except for the detection threshold for salt and the recognition threshold for quinine. In electrogustometry, thresholds in the posterior tongue of glossopharyngeal nerve area were significantly higher for men than women. ConclusionZZMen had higher taste threshold than women of the same age category. For additional information on the effects of gender and aging on taste thresholds, further studies including a large number of well-controlled subjects are essential. Korean J Otorhinolaryngol-Head Neck Surg 2014;57(10):692-7