Organoleptic Acceptability Research Articles

Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder

In the current research, production of watermelon rind (WMR) powder was studied as a promising additive to improve the quality characteristics of toast breads. The main formulation (WMR (4.6–11.4%)), and bread-baking process (temperature (166–233 °C) and time (17–33 min)) parameters using response surface methodology (RSM) were optimized to retard the acceleration of staling rate in toast breads. The second-order polynomial regression equations (R2 > 0.939) were adequately fitted for all response variables. The highest moisture (22%), volume (1431 cm3), and organoleptic acceptability (8.10) values and the lowest firmness (10.50 N) and total color difference (9.80) values were achieved under the following conditions: WMR concentration of 9.06%, baking temperature of 206.66 °C and baking time of 20 min. The analysis of dough farinographic and extensographic characteristics showed a significant more water absorption (72.5%), development (6.7 min) and stability (7.8 min) time, and extensibility (143 mm) values for the optimal sample compared to the control. Scanning electron microscopy demonstrated that the thicker cell wall induced by WMR in the optimal bread (183.54 μm) than the control (78.39 μm) was able to maintain air bobbles during the storage time. A negligible staling rate was also found for the optimal breads with the lowest moisture, textural, color and sensory changes.

Dough Development, Texture and Organoleptic of Steamed Bread Addition with Moringa Leaf Flour

Steamed breads are economic hawker that can be enjoyed by all people. Steamed bread fortified with moringa leaves will make relatively low nutritional products raised in nutritional standards. It produces products that are not only filling but also steamed buns are also highly nutritious. Moringa leaves contain many nutrients and benefits, and their use has not been maximized. This study aims to determine the aspects of texture, dough development capacity, and the level of organoleptic acceptance of steamed bread with the addition of moringa leaf flour. Texture testing is done using a penetrometer and getting P1 to be the softest product compare to others mixtures (P0, P2, P3) with an average value of 223 mm/50g/10s. Measurements of the dough expandability show that P1 can expand by 53.8%. Furthermore, in terms of organoleptic, P1 treatment is preferred by most (60%) panellists for the colour category. The addition of moringa leaf flour by 5% (P1) and 10% (P2) is preferred by 40% and 45% for the aroma category. In contrast for taste, 40% of panellists favour steamed bread without the addition of moringa leaf flour (P0). Then, the more addition of Moringa leaf flour, the less number of panellists who like it.

Effect of storage on Spirulina platensis powder supplemented breads.

The aim of the present study was to develop breads by incorporating Spirulina platensis powder and to study their organoleptic acceptability, antioxidant activity, storage conditions and shelf life of value added acceptable breads. Spirulina platensis powder was mixed with wheat flour at different levels (2, 4, 6 and 8%) to prepare nutritive breads. Breads were developed and organoleptic evaluations were performed to find out the most appropriate level of supplementation of Spirulina platensis powder. The results showed that 6% Spirulina supplemented breads provided higher contents of total phenolic content (1.79mg GAE/g) and antioxidant activity (16.51%). On the basis of organoleptic characteristics, overall acceptability scores indicate that Spirulina incorporated breads can be stored up to 2days at room temperature and up to 4days at refrigeration temperature without any preservatives. Fat acidity content and total bacterial count were found increased as time period increased but did not exceed the acceptable limit as given by BIS (Bureau of Indian Standards). Spirulina supplements are available in the market but normally people does not consume it may be because of less awareness or other reasons but if this super food is incorporated in food products like bread, which is consumed by everyone will aid to food security and malnutrition of developing countries.

Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

Aim: To investigate the preservative efficiency of Ocimum gratissimum or its extracts on yoghurt.
 Study Design: Ten yoghurt samples were prepared, furthermore, nine (9) samples were treated with scent leaf in different forms at different concentrations.
 Place and Duration of Study: Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria, between September 2015 and June 2016.
 Methodology: Yoghurt was prepared from instant filled milk while Direct Vat Inoculum (DVI) was used as the starter culture. Proximate and phytochemical analyses were carried out following standard procedures. Sensory evaluation was carried out using a 15-man panelist with a seven point hedonic scales and results were statistically analyzed using IBM® SPSS 21.0, at 0.05 probability level. pH and microbial analysis were conducted while bacterial characterization involved biochemical tests and isolation of probable microorganisms employed morphological and structural characteristics.
 Results: Result for proximate analysis indicated differences in the nutritional composition of the raw milk and yoghurt (control). Moisture content increased considerably from 10.00% to 69.75%, while a reduction in protein content was reported (8.7% - 4.95%). The lipid content classified the produced yoghurt as a low-fat yoghurt, and expectedly, the carbohydrate content reduced from 58.20% - 22.30%. Phytochemical screening of the different forms of scent leaf indicated the presence of alkaloids, flavonoids, saponins, cardiac glycosides, and steroids, in different concentrations. Sensory scores showed that the panelists preferred yoghurt formulated with 3 mL of squeezed scent leaf extract. pH values decreased with storage period, while microbial load ranged between 0.5× 104 – 2.0 × 104, where Klebsiella spp., Streptococcus spp., E. coli, Bacillus, S. aureus, Pseudomonas spp., Enterobacter, and Proteus spp. were isolated.
 Conclusion: The yoghurt samples formulated with squeezed scent leaf extracts had the best organoleptic acceptance, while the sample treated with 3 mL had the lowest microbial load, hence, it can be inferred that the squeezed scent leaf extracts had the best preservative effect.

Preparation and Evaluation of a Novel Natural Sweetener

A natural sweeterner using Sapota fruit was formulated with the objective to develop sapota syrup and to analyseits physiochemical characteristics and evaluate the organoleptic acceptance of syrup as a sweetener. Good quality sapota was purchased and syrup was prepared. The percent yield and physicochemical properties of the sapota syrup was determined. Sapota syrup was incorporated into Grape squash, in four different variations (25%, 50%, 75% and 100%) and its sensory attributes were evaluated. Results showed that overall yield of the Sapota syrup was 200 ml/kg of fruit. The TSS, pH, sucrose, titrable acidity, moisture and available waterof sapota syrup was found to be 21%, 5.3, 6.6%, 1.3%, 46% and 0.95 respectively. The amount of non-reducing sugars (Glucose and fructose) was also analyzed and it was found to be 4.2% and 6.6% respectively. Complete replacement of sugar syrup in Grape squash was acceptable without affecting its sensory attributes.

Analysis Of Protein Levels With Giving Kelor Leaf Extract (Moringa Oleifera) On Soy Milk

Soy milk is a beverage product that is currently being favored by the people of Indonesia, to increase the protein content in soy milk needs to be substituted for other ingredients using Moringa Oleifera leaf extract. The purpose of this study was to analyze the organoleptic acceptability of soy milk by giving Moringa Oleifera leaf extract.
 This research is quantitative research with experimental research design using the True Experiment research method. This research was conducted in December 2018 until February 2019 at the Food Quality and Safety Testing Laboratory of the Agricultural Product Technology Department of the Faculty of Agriculture, University of Brawijaya Malang to test the protein content while the Organoleptic Test was carried out at STIKeS Satria Bhakti Nganjuk. The sample size is 20 panelists. The independent variable in this study was Moringa leaf extract while the protein content of soy milk. Data was collected using an organoleptic sensory test assessment table and a protein content test sheet using the Kjeldahl method. Data were analyzed using ANNOVA test with the results of H0 rejected and H1 accepted with a significant value <0.05
 The results of ANOVA analysis get F count value of 105,405 and F table for testing 20 samples to get F table 4.35. So that it can be concluded that the addition of Moringa leaf extract 0% to 10% Significant and simultaneous organoleptic.
 Addition of Moringa Oleifera leaf extract to soy milk affected organoleptic acceptability and increased protein content of soy milk in accordance with the percentage of Moringa leaf extract levels added.

Obtaining a sugar syrup from the use of the extract of the guácimo fruit (Guazuma ulmifolia lam)

The main objective of this work was to elaborate a sugary syrup from the use of Guácimo fruit extract (Guazuma Ulmifolia Lam) using the leaching method (solid - liquid), which can be used as a partial or total substitute for sugar. The experimental design that was applied for the extraction process was a factorial design 23; the data obtained were evaluated with the software Statgraphics. Once the extracts were obtained, physico-chemical tests were carried out and reductive sugars and dextrose equivalent were determined in each one. To obtain the syrup, the four extracts having the highest% ED were concentrated at constant temperature and time (50 ° C and 4 hours); The determination of the presence of reducing sugars was done using the techniques of colorimetric analysis (miller’s method) and chromatography (HPLC). The products that were obtained during the process were extreme conversion syrups with a range of dextrose equivalents of 90.13% - 98.27%. The syrup that obtained the highest percentage of equivalent dextrose (J3) was subjected to a sensory hedonic test, which consisted of 3 samples of sweetened coffee at different concentrations of sweet sugar syrup and sugar (sucrose), where M1 contained 80% sugar syrup of guácimo and 20% of table sugar. M2 contained 50% guácimo sugar syrup and 50% table sugar. M3 contained 100% sugar guacimo syrup and 0% table sugar. The results showed that the mixture that obtained the highest organoleptic acceptance was M2, followed by M3, which states that the syrup can substitute partially the common sugar. The above data allow the guácimo fruit to be taken into account as an alternative raw material for the production of sugar syrups and other products aimed at human consumption.

Study on the formulation and optimization of functional soup mix of Solanum nigrum leaves

The leaves of Solanum nigrum (black nightshade) is of one of the most untapped sources of nutritional and medicinal properties. In this study D - optimal mixture design was used for the optimization of the formulation of the S. nigrum leaf soup. Characterization of the soup mix in terms of functional properties, hydration quality, and physical parameters like colour, viscosity and organoleptic acceptability were studied. Optimization of the soup mix treatments were based on viscosity, and the organoleptic acceptability of the formulated soup. It was found that 4% of leaf powder, 30% of starch and 66% of spice mix had the most optimal viscosity similar to the market available samples and most sensory preference in terms of colour, flavour, taste and mouthfeel. The final optimized soup mix was also nutritious with high levels of polyphenols around 32mg gallic acid equivalence, antioxidant content at 10 mM tocopherol equivalence and major proximate composition of 31.74% of crude protein, 27.3% total carbohydrates and 9% crude fiber content.

MUTU ORGANOLEPTIK DAN DAYA TERIMA PANELIS TERHADAP CRACKERS KASEMBUKAN (Paederi foetida Linn.) SEBAGAI PANGAN FUNGSIONAL

Study examined of the quality of orgaoleptic and panelist preferences test of Kasembukan crackers as one of the functional foods. It is known that Kasembukan has antioxidant content and among traditional society has been used as medicine in treating diarrhea and flatulence. The treatment of the research was the combination of Kasembukan’s flour with concentrations of 2.5%, 5% and 10%. Indicators of the quality organoleptic include texture, taste, flavor and after taste. Panelist preferences test used of scale of preference from numbers 1-7 (most dislike-most like). There were 100 panelists in the study. The results showed that the best treatment on organoleptic quality and panelist acceptance was the addition of 2.5% kasembukan’s flour from leaves

Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Black Pepper (B19) and Clappertonia (C20). Milk chocolate without spices (C10) served as Control. The proximate compositions were carried out using standard methods. The Total Calorific values (TCV) was determined using the Atwater factors (physiological fuel values) of 4kcal, 4kcal and 9kcal per gram of carbohydrate, protein and fat respectively. The sensory evaluation was carried out by panel of tasters consisting of 13 males and 18 female staff of the Cocoa Research Institute of Nigeria who were used to consuming chocolates. The result showed significant differences in the proximate chemical compositions of the chocolates (p<0.05). Apart from black pepper with a An significantly lower protein and ash contents when compared to the control chocolate, all the other spices significantly caused an increase in percentage protein and ash in the control milk chocolate. The trend of protein increase is T18 > G11 > T15 > C20 =A17 > A16 > C14 > C13 > G12 > C10 > B19 > respectively. The range of values obtained for the proximate compositions were (%)The Total Calorific Value (TCV) also showed significant differences among all the samples at p<0.05 with the TCV of the control chocolate being the highest. The addition of spices contributed to acceptable tastes, aroma, flavor and general acceptability of milk chocolates. In Conclusion, this study showed that the incorporation of Spices in chocolate increased the protein and ash content of milk chocolate, the organoleptic acceptance while reducing the TCV values This is a desirable findings in view of the fear of high calorific values of Milk Chocolate which may predispose consumers to Obesity when consumed.in large quantities.

Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation.

Aim:This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.Materials and Methods:The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH3 produced with the Eber test and the organoleptic acceptance from expert panels.Results:This study confirmed that the strain 9 LAB isolate was a strain of Pediococcus pentosaceus, and the bacteriocin product showed biopreservative potential. The biopreservative potential was characterized by a significant decline in the production of NH3 and the panel’s acceptance of the texture and tenderness of the beef, compared with the control, after 10 days of constant treatment.Conclusion:This study highlighted the high biopreservative potency of pediocin produced by P. pentosaceus strain 9. This was noted by the production of NH3 and the modifications in texture and tenderness.

Preparation of Fruit Leather and Fortification with Moringa oleifera

Fruits play a major role in human diet. They are indispensible sources of vitamins, minerals and crude fibers. Fruit leathers are tasty and convenient, on the go snacks with high level of acceptability. They are food products consisting of fruit pulp, sugars, pectin and preservatives which are dehydrated at a temperature of 50°C. Here, Malus domestica (Apples) and Ficus carica (figs) were chosen as the base ingredients of the leather, in ratio of 25:75, 50:50, 75:25 were considered out of which the 75:25 ratio was found to have optimum organoleptic acceptability. Moringa oleifera, a native plant of India, is often considered as a modern day super food because of the plethora of nutrients present, an excellent source of calcium, iron, vitamins, minerals and antioxidants. Due to these benefits, Moringa oleifera has been chosen as the fortifying agent. Different concentrations of this fortificant-1g, 2.5g, 5g and 7.5g were taken and 2.5g were found to be most favorable. By incorporating this fortificant into the fruit leathers, it improved the nutritional value of the product. The chemical, physical and microbial parametric analysis along with storage tests were carried out and the results were recorded. The fortified fruit leather was found to be rich in calcium, which is a highly essential mineral in maintaining bone health.

The effect of consuming boarfish (Capros aper) protein hydrolysate on glycated haemoglobin and BMI in overweight adults

AbstractBoarfish (Capros aper) is an underutilised pelagic fish species found in abundance in Irish waters. Research previously undertaken has shown a favourable effect of boarfish derived protein hydrolysate (BFH) consumption on glycaemic control in diabetic murine models. This study aims to investigate the effect of daily BFH consumption on glycated haemoglobin and body mass index (BMI) in overweight human participants.A randomised parallel placebo-controlled human intervention study was undertaken to investigate the effect of consuming BFH (3.5g/day) for 12 weeks. Participants (n = 40) that met the following inclusion criteria were recruited; aged between 18–65 years, non-smoker, not currently pregnant or lactating, BMI > 25.0 kg/m2, free from illness. Participants were randomly assigned to consume either BFH or cellulose capsules for 12 weeks. Measures taken at baseline and post-intervention (week 12) included fasting measures of: glycated haemoglobin, glucose, insulin, leptin, glucagon like peptide (GLP-1), adiponectin as well as lipid profile. Height and weight were also recorded at both timepoints. Analysis of covariance (ANCOVA) controlling for baseline values as well as other covariates (age & BMI), was used to compare differences between groups over time.Consumption of BFH (3.5g/day) for 12 weeks had no significant effect on glucose, insulin, leptin, glucagon like peptide (GLP-1), adiponectin, high density lipoprotein (HDL), total cholesterol, triglycerides, low density lipoprotein compared with control. No significant difference in glycated haemoglobin change over time (P = 0.123) was noted following consumption of placebo (2.5% increase) in comparison to those consuming the boarfish treatment (1.5% reduction).This study showed that 3.5 g of BFH per day did not elicit an effect on any of the markers of metabolic health. Previous studies investigating the effect of protein consumption on metabolic health have used higher concentrations than were utilized in this study, however using similar concentrations in this study was not plausible given the lack of organoleptic acceptability of the BFH. Addressing the organoleptic properties of BFH may enable future studies to increase the dose of BFH to a level that may be more efficacious than the current study.

Rheological, nutritional, functional and sensory properties of millets and sprouted legume based beverages.

The present study investigated the effect of processing on the nutritional, functional, organoleptic and rheological properties of millet and sprouted legumes beverage flavored with jaggery (B1) and buttermilk (B2) for its processing suitability. The millets, sprouted legumes, flavoured with jaggery (B1); and buttermilk and salt (B2), used influenced the suspension stability, nutritional, sensory quality and rheology of beverages. Millets imparted minerals and starch while sprouted legumes improved solubility and extractability of nutrients and also increased the levels of anti-oxidants and flavonoids. Buttermilk improved the stability, increased contents of proteins and minerals and imparted a light colour to the beverage. Jaggery was responsible for caramelized colour and flavor, improved consistency, psuedoplasticity and better organoleptic acceptability. The nutritional quality of B2 was higher in terms of iron (1.8mg/100g) and calcium (75mg/100g) with 90% antioxidant activity. Highest L* values were obtained for B2 indicating lighter color, whereas B1 was darker with lower L* values. Organoleptic evaluation showed higher acceptability (7.6) of B1 as compared to B2. Results of flow behavior indicated pseudo-plastic nature of beverages. Significant increase in viscosity was also observed with the increase in temperature (10, 25 and 45°C) of the beverages. The flow curves of B1 produced the best fit applying the Power law model and for B2, Casson model was the best fit. Results of this study could be used in improvement of the process for making millet-based beverage, design of packaging system and also to predict the flow behavior of beverages during storage.

Characteristics of Amplang (Indonesian Traditional Snack) Fortified Rebon Shrimp (Mysis relicta) Protein Concentrate

Amplang is typical food most known to the public in Indonesia and is a snack with low protein and high fat content. The research was aimed to determine the effect of fortified rebon shrimp Mysis relicta protein concentrate on amplang processing. The parameters included organoleptic test, proximate analysis (moisture, protein, fat, ash contents) and amino acid profile of the best treatment. From the results, the organoleptic acceptability of amplang processing revealed that 10% fortification of M. relicta protein concentrate (K2 sample) in amplang processing was strongly like. The characteristics of the preferred amplang were brownish appearance: brownish (3.59), typical marine product odor (3.45), delicious flavor (3.43), and crunchy texture (2.96). Furthermore, proximate values were moisture (3.60%), protein (11.12%), fat (3.85%), ash (2.00%), and it had 9 essential amino acids and 8 non-essential amino acid dominated by glutamate acid (4.09%).

Development of value added product with ragi and analyze the mineral content

Finger millet or ragi is one of the ancient millets in India (2300 BC). Of all the cereals and millets, finger millet has the highest amount of calcium (344 mg %) and potassium (408 mg %). It has higher dietary fibre, minerals and sulfur containing amino acids compared to white rice, the current major staple in India. The present study was carried out with objective to develop fortified mathri using non-germinated and germinated ragi flour and assess the organoleptic acceptability and analyze the mineral content (calcium, phosphorus and iron) of developed products. Ragi provides highest level of calcium, antioxidants properties, phytochemicals, which makes it easily and slowly digestible. Hence, it helps to control blood glucose levels in diabetic patients very efficiently. The recipe was standardized and subjected to organoleptic evaluation by a panel of semi-trained judges using 9-point hedonic scale. The overall organoleptic acceptability of the control mathri was 7.0 ± 1 and the mean score of developed mathri 20 per cent and 30 per cent fortified with ragi flour and germinated ragi flour sample were 6.2±1.30, 6±0.70, 7±0.70 and 7.4±0.54, respectively. It was observed that mathris prepared with fortification of 30 per cent germinated ragi flour were the most acceptable and liked by the panel of members. The results of the analysis indicated that Ca content was 198.9, Fe was 2.19 and P was 92 mg/100g in the control mathris. On the other hand, mathri fortified with 20 per cent and 30 per cent germinated ragi flour contained high content of Ca (329.0 and 394.1 mg/100g, respectively). This shows that the germination increases the calcium content in ragi. Regarding the level of iron, fortification of mathris with non-germinated ragi flour at 20 per cent and 30 per cent levels increased the iron content. Iron was found to be 2.68 and 4.06 mg/100g in the non-germinated ragi flour fortified mathris. While, in the mathris that were fortified with germinated ragi flour at 20 per cent and 30 per cent levels had comparably higher iron content. Level of phosphorus in non-germinated ragi flour fortified mathris (20% and 30% levels) had 96 and 148 mg/ 100g and germinated ragi flour had phosphorus 172 and 256 mg/100g.

Nutritional Evaluation of Enhanced Unsieved Ogi Paste with Garlic and Ginger.

Ogi is a cheap and readily available health-sustaining fermented food in Africa. This study assessed the effect of enhancing unsieved ogi paste with garlic and ginger (2% and 4%) both individually and together on organoleptic acceptability and nutritional changes. These pastes were subjected to seven treatments at ambient and refrigerated temperatures for 4 weeks during which sensory analysis was carried out, and mineral content, total antioxidant activities, and proximate composition were evaluated. Ogi (maize) enhanced with 2% garlic+2% ginger and ogi (sorghum) enhanced with 4% garlic+2% ginger were most preferred. There was no significant difference in organoleptic evaluation of the preferred enhanced ogi pastes compared to the control samples. Crude protein ranged between 7.73~9.19% and 9.83~10.08% for control ogi, and between 7.76~8.36% and 10.07~10.92% in the maize and sorghum enhanced ogi pastes, respectively. The fat contents of all pastes were significantly different at P<0.05. Antioxidant properties of ogi paste were enhanced by ginger and garlic. Ogi supplemented with 4% garlic+2% ginger showed the highest radical scavenging activity (0.75~0.97 IC50 mg/mL). The results show that garlic and ginger either alone or in combination have potential to enhance the nutritional value of ogi pastes, and demonstrate the acceptability of using maize or sorghum as primary raw materials.

Pengembangan Produk Susu yang Mengandung Kalsium, Inulin, dan Teripang sebagai Susu Kaya Prebiotik dan Kolagen

One of the health problems that happens in elderly is osteoporosis. Its prevalence in Indonesia reached 19.7%. Nutrition is one of the important parts of osteoporosis treatment. Sufficient calcium intake impacts on high bone density. Many factors affect calcium absorption. Inulin is a prebiotic that helps increase calcium absorption. Bone composition is one of the important factors. Collagen is a bone component besides calcium and phosphate, which improves fracture resistance. The research aims to determine the organoleptic and physicochemical properties of a dairy product named Kalipang. This research is an observational analytic study done in three stages. The first stage is a dairy product Kalipang formulation consisting of four formulas. The second is the organoleptic test of “Kalipang” including test against color, aroma, flavor, texture, and solubility and the last step is physicochemical properties test of products which covers the analysis of total sugar, reducing sugar, sucrose, protein, fat, water, ash, calcium, inulin, and pH. The result showed that from the aspect of flavor and overall, panelists prefer formula 2 than the other formulas. Based on the color, aroma, and texture, panelists prefer formula 4 than the others. Nutritional content test results showed that formula 1 has the highest level of total sugar, water, and inulin. Formula 2 has the highest level of reducing sugar, fat, and sucrose. Formula 4 has the highest level of protein, ash, and calcium. Formula 4 meets the organoleptic acceptance and has a better nutritional content than the others.

Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.

γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacterial activity and to investigate the effect of amaranth flour addition on the antioxidant and sensorial properties of bread. Eighteen lactobacilli strains were assayed for GABA production in amaranth and wheat flour liquid sourdoughs. Two strains, Lactobacillus brevis A7 and Lactobacillus farciminis A11, demonstrated high GABA producing capability; hence, they were used to prepare breads containing 20% amaranth flour. The results confirmed the capability of the two strains to increase GABA concentrations (up to 39 mg/kg) in breads. Samples with amaranth addition showed a significantly higher total phenolic content compared to the control bread (more than 15 mg GAE 100 g−1 dwb); sensory analysis showed that breads with amaranth were moderately acceptable. Nevertheless, their general liking evaluation was significantly lower compared to the control bread. The addition of pseudocereal to traditional wheat sourdough and selection of lactobacilli allowed the production of baked goods with enhanced GABA content and antioxidant capacity, but recipes have to be developed to increase the organoleptic acceptability of the final products.

Effect of Adding Beetroot Juice and Carrot Pulps on Rheological, Chemical, Nutritional and Organoleptic Properties of Ice Cream

Beetroot is the taproot portion of the beet plant. It is a very good food which imparts important role for the growth and development of human body. Carrot is a root vegetable that has health benefits and remarkable nutritional values. Beetroot juice was added to typical control ice cream (TC) in different ratios (1%, 3% and 5%) while carrot pulps were added to typical ice cream in 5%, 10% and 15% ratio. Through adding beetroot juice or carrot pulps, unique color, natural flavor and health promoting constituents were presented. Rheological chemical, nutritional, and organoleptic properties were investigated. The addition of substantial amount of beetroot juice and carrot pulps to Ice cream manufactured had a high organoleptic acceptability. Results revealed that it is possible to use carrot pulps at 10 % and 15 % to produce ice cream with retained much of carotenoids, natural color, total phenol and valuable anti-oxidant capacity as well as good amount of crude fiber. Also, it is possible to use beetroot juice at 5 % ratio to produce ice cream with retained much of betalains, total phenol and anti-oxidant. Organoleptic attributes and health beneficial compounds of prepared ice cream formulas were encouraging for the possibility of using beetroot juice and carrot pulps at the commercial scale.