Organoleptic Acceptability Research Articles

Physicochemical properties and storage stability of commercial breads available in Tangail, Bangladesh

The research was conducted to examine the nutritional composition, physical attributes, organoleptic acceptability, and microbial quality for shelf life during storage of various commercial bread samples in Tangail, Bangladesh. A total of seven samples of several brands were purchased from retail shops for investigation. Results show the percentage of protein, moisture, ash, and fat content of the sample ranged between 7.66 ± 0.011–9.86 ± 0.005, 29.65 ± 0.005–32.18 ± 0.004, 0.73 ± 0.009–0.93 ± 0.012, and 1.55 ± 0.009–5.96 ± 0.01 respectively, significant at p < 0.05. The color measurement of all samples ranged from 71.91 to 77.22, − 4.91 to − 0.81, and 19.40–36.01 of L* , a* , and b* , respectively. In storage stability analysis, the hardness of all samples was increased (4.15 ×104 N/m2) and springiness was decreased (0.312) significantly (p < 0.05). The results of the microbial analysis found a total viable count 1 × 104 to 2.43 × 106 cfu/g and a total fungal count 1 × 104 to 1.46 × 106 cfu/g respectively, with storage time. According to the ICMSF, the microbiological quality of all bread was below acceptable levels after the third day of storage. Besides, texture and overall acceptability of bread were correlated with hardness and springiness and also related to storage. During five days of storage at room temperature, crumb hardening and springiness of the collected sample progressed. Finally, bakery owners as well as consumers should be concerned about hygiene and quality to make safe food products.

Characteristic of White Glutinous Sticky Rice “Kipang” added by Coconut Dregs

This study aimed to determine the effect of coconut dregs addition on white glutinous sticky rice “Kipang” characteristics. The study used a CRD with six treatments and three replications. The treatments applied in this study is coconut dreg, consisting of A (0%), B (5%), C (10%), D (15%), E (20%), and F (25%). The data were analyzed using ANOVA and subsequently subjected to DNMRT at the 5% significance level. The study showed that adding coconut dreg affected moisture content, protein, fat, carbohydrates, crude fiber, total sugar, and organoleptic acceptance such as color, taste, and crispiness. However, it did not significantly affect the ash content and the organoleptic acceptance of the aroma. The best treatment was F product (25%) with moisture content (6.44%), ash content (0.93%), fat content (13.4%), protein content (3.17%), carbohydrates content (75.73%), crude fiber (4.47%), total sugar (42.88%) and organoleptic acceptance for color 4.43 (like), aroma at 4.23 (like), taste 4,33 (like) and fragility at 4.23 (like). The glycemic index of the product was (67.92%)

Use of mandarin and persimmon fruits in water kefir fermentation.

Water kefir is a non-dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon-containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.

Product and process development of mango flakes using response surface methodology

Mango fruit (Mangifera indica L.) is one of the tropical fruits which are produced in large volumes in Kenya. Transformation of the perishable fruit into shelf-stable nutritious products is one of the interventions that can be used to reduce losses while accruing better returns for farmers. The objective of this study was to determine the optimum processing parameters in the production of consumer-acceptable mango flakes. Fifteen treatments were obtained using sugar variations of 0%, 2%, and 4%, and starch at 0%, 10%, and 20%. Process variables were determined by varying pressure of steam (0.8 BAR, and 1.6 BAR) and speed of drum drying (2.2 rpm and 7.6 rpm). Sensory analysis was done using a 7-pointer hedonic scale while physicochemical, and proximate lab analysis was done using predetermined AOAC procedures. Response Surface Methodology (RSM) of Design Expert 13 software, was used to optimize mango flakes production procedures by adjusting settings of factorial variables. Results indicated that formulations that were incorporated with 20% starch, 0% sugar, and dried at 7.57 rpm for 5 minutes and 2 seconds at a constant gauge pressure of 0.8 BAR were the most preferred with a mean overall score of 5.79. Homogeneity of variances was observed between different formulations for overall acceptability (P=0.192). The predictive model of the Central Composite Design stipulated that an increase in sugar concentration reduces the sensory quality of drum-dried mango flakes. Nutritional profile of the most acceptable mango flakes was a composite of 1.9g/100g, 2.8g/100g, 0.9g/100g, and 0.5g/100g for carbohydrates, vitamin C, crude protein, and crude fat, respectively. A significant difference was observed between values for protein and vitamin C (P=0.002). In conclusion, the organoleptic acceptability and nutritional profiles of drum-dried mango flakes were affected by the time: pressure exposure of the puree as well as the product ratios of ingredients.

Pengaruh Penggunaan Padu Terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Nanas (Ananas comosus L. Merr)

This study aims to analyze the physical, chemical characteristics and test the organoleptic acceptance of pineapple jelly drink with different concentrations of honey. This study used a completely randomized design (CRD) method which consisted of one factor, namely variations in the honey formula (11%, 13%, 15%, 17%). The results showed the physical and chemical characteristics of pineapple jelly drink as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, vitamin C 2.35-4, 13mg/g, reducing sugar 6.41-9.86%. Organoleptic test results Pineapple jelly drink with the concentration of adding honey that is most preferred by panelists with criteria for color, taste, aroma, texture is the F2 treatment, namely 13% honey concentration with an average color value of 5.06% (rather like), taste 5.06 % (rather liked), aroma 4.58% (rather liked), texture 4.92% (rather liked).&#x0D; Keywords: Jelly Drink, Pineaapple, Honey.

Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins

Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP). The minimum inhibitory concentration (MIC) of PLA was 10 mg/mL. Growth kinetics, scanning electron microscopy (SEM), zeta potential, and cell viability investigations showed that PLA treatment exhibited reduced bacterial growth, aided morphological alterations, and leakage in cell membrane integrity in vitro. Nonetheless, PLA and MAP (70 %N2/30 %CO2) showed an excellent synergistic antibacterial ability against spoilage indicators(total glucose, pH, TVB-N, and TBARS), bacterial counts than AP, without impairing organoleptic acceptability. These results demonstrate the broad antibacterial efficacy of PLA as a biopreservative for the meat industry.

Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Cluster fig, goolar in hindi, is a medicinal fruit, widely found in India. It is a rich source of iron and other micronutrients. Wheat is a staple food of Indian diet which is an energy dense food. It is a good source of carbohydrate &amp; protein. Pearl Millet is most widely grown type of millet. It is known for its calorie value; vitamins &amp; minerals present in it. Mung bean which belongs to the family of legumes has high calorie in it &amp; is also a very good source of protein &amp; poly-unsaturated fatty acid. For this study cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder &amp; beetroot powder have been used. The product development was done using the above-mentioned ingredients. Two products with three treatments of varying quantity of ingredients was used for product development. The developed products undergone sensory and proximate analysis. Each treatment has three different replications to minimise the error during proximate analysis. Each product has three treatments for sensory evaluation and nutritional assessment with three different replications.&#x0D; The organoleptic evaluation highlight that the taste becomes bitter and the acceptability decrease with. Increased quantity of cluster fig. The proximate analysis concludes that with increase in the quantity of cluster fig, the iron and zinc content of the products increase. This study shed light on evaluation of organoleptic acceptability and nutritive &amp; medicinal properties of cluster fig. It also provides idea on how much quantity of cluster fig powder &amp; other ingredients should be used in various processed convenience healthy food. The research aims at highlighting the use of cluster fig which is widely available in India but has never been used to make convenience.

Microfluidization of juice extracted from partially granulated citrus fruits: Effect on physical attributes, functional quality and enzymatic activity

Citrus juice sac granulation reduces the yield of extractable juice and impairs its nutritional and functional quality. Therefore, present study was carried out to improve the physico-functional quality of juice extracted from partially granulated ‘Dancy’ tangerine. Juice was passed through microfluidizer under varying pressure (41, 62, 83, 103, 124 MPa) for different number of passes (1, 2, 3). The microfluidized juice was evaluated for different quality attributes, viz. cloud value, fractal dimension, lacunarity, colour attributes and pectin methyl esterase (PME) activity. Naringin and hesperidin were quantified through HPLC. Control juice exhibited the highest fractal dimension (18.89), indicating irregular cell structure, while 103MPa/3 passes (1.04) displayed the lowest indicating uniformity in juice. Microfluidized juice showed improved opalescence stability, greater hue, low PME activity and augmented hesperidin and naringin contents. Juice treated at 103 MPa for a single pass exhibited the best organoleptic quality. The high pressure applied during microfluidization can drastically improve the quality of otherwise low quality juice extracted from granulated citrus fruits. Application of appropriate processing pressure and number of passes through the microfluidizer yields citrus juice possessing enhanced bioactive constituents, reduced enzymatic activity with good organoleptic acceptability.

Quality Evaluation and Consumer Acceptance Test of Functional Fruit-herb Beverages

Background: Functional beverages are one of the kind that focuses solely on consumer interest in health and have distinctive formulations made up of different herbal ingredients along with fruits/vegetables blended together to meet the optimum outcomes. The purpose of the present paper is quality evaluation and organoleptic acceptability which is identified as a significant predictor. Methods: The developed functional fruit-herb beverages produced from Wheatgrass, Pomelo fruit and Hibiscus flower in addition to one each from six treatments of different proportions were analyzed for consumer acceptance test along with chlorophyll, carotenoids, total Phenolic contents, flavonoids content and DPPH radical scavenging activity. Result: The consumer’s overall acceptability of the beverages one serving portion (200 ml) was significantly correlated to their taste and flavor and consumer preference on taste. Beverage (T2) was most preferred, but beverage T2 was favored by one group while beverage (T3) was chosen by the second group. This study examined the chemical characteristics of functional fruit-herb beverages and its conclusions imply that changing the proportions of the ingredients will change the optimal beverage blend’s nutrient profile. Hibiscus juice in T5 and T2 at higher ratios greatly enhanced the formulation’s antioxidant response. While the level of chlorophyll and carotenoids considerably rose in T6 and T3 as the ratio of wheatgrass juice increased.

Carcass and Cooked Meat Acceptance of Broilers Chickens Fed the Diet Containing Fermented Moringa with the Addition Corn and Fishmeal

The purpose of this study was to evaluate the organoleptic acceptance on the carcass and cooked meat of broilers fed the diet containing the fermented moringa leaves and yellow corn with the addition of fish meal or none.This study used 100 broiler chicks strain MB 90 and a commercial diet CP511 Bravo (CD). The substitute feed ingredients were composted of fermented domesticated Moringa oleifera leaf(FDMOL), yellow corn (YC), rice bran (RB), top mix (TM), and local commercial fish meal (FM). The study was performed in a Completely Randomized Design (CRD) with subsampling consisting of 5 treatments, 4 replicates, and 2 subsamples. The experimental diets were C 1 = 100% CD, C 2 =84.5% CD + 7.5% YC + 7.5% RB + 0.5% TM, C 3 = 84.5% CD + 5% YC + 5% RB + 5% TM + 0.5% TM, MCR= 84.5% CD + 5%FDMOL + 5% YC + 5% RB + 0.5% TM (moringa+), and MCF= 84.5% CD + 5% FDMOL + 5% YC + 5% FM + 0.5% TM (moringa++). The results indicated that carcasses from broilers fed the moringa-base diets were significantly higher (P&lt;0.05) yellow coloration than those fed the control diets but the panelists’ acceptances for carcass organoleptic either fresh or cooking were not significantly different (P&gt;0.05). In conclusion, there were no impacts on the acceptance of fresh carcass characteristics(conformation, color, and odor) or cooked meat (color, flavor, and taste) from the broilers fed the diets containing the moringa leaves compared to the control.

The development of vegetarian meatballs with oyster mushroom and tempeh flour using conjoint analysis and organoleptic test

People are starting to implement a healthy lifestyle with a vegetarian consumption pattern. The study aimed to determine the importance level between attributes and the utility values of each level to design plant-based meatballs. Furthermore, we compared the sensory acceptances of prototypes product and commercial plant-based meatballs. The study consisted of three stages, which were a preliminary survey (n=51), a conjoint survey (n=163), and an organoleptic test (n=40). The surveys were conducted through online questionnaires. The characteristics of respondents were between the age of 17 to 45 years old. Besides, the respondents had experience consuming meatballs and plant-based food. The preliminary survey resulted in the attributes and level for conjoint questions. The conjoint analysis showed that the attribute importance values from the highest to lowest were elasticity, dominant taste, the information of nutritional value, price, ingredients information, and smoothness. Based on the utility score, the consumer preferred meatballs with a dominant umami taste and a springy and smooth texture. Besides, the label contains complete ingredients composition and nutritional information with the price of IDR 35,000 (USD 2.33) for 25 meatballs. The organoleptic acceptance of the prototype meatball product was not significantly different from the two samples of commercial vegetarian meatballs.

Organoleptic acceptance and characteristics of meatballs of jackfruit (artocarpus heterophyllus) mixed with tempeh

This study aims to determine the acceptance of panelists organoleptically including (color, aroma, taste, and texture) and the characteristics of meatballs of jackfruit mixed with tempeh. This study used a completely randomized design (CRD) with 5 treatments mixing jackfruit and tempeh with a ratio of 100:0, 90:10, 80:20, 70:30, and 60:40. The research data were analyzed using ANOVA and if it had a significant effect it was continued with the DNMRT test at the 5% level. The results showed a significant effect on moisture content, ash content, protein content, fat content, carbohydrate content, and organoleptic tests (taste and texture). However, it did not significantly affect the texture and organoleptic tests (color and aroma). The best treatment was in treatment B with a ratio of young jackfruit and tempeh of 225:25 with a product hardness of 3.70 N/cm2, moisture content of 65.81%, protein content of 2.38%, ash content of 1.64%, fat content of 2.26%, carbohydrate content 27.91%, and organoleptic color 3.8 (rather like), aroma 4 (like), taste 4 (like), texture 3.6 ( kinda like).

Effect of varied calcium formulations and time of application on postharvest quality and organoleptic acceptability of mango fruits

Mango (Mangifera indica L.) is a highly perishable fruit with a short shelf life at ambient conditions, which may lead to post-harvest losses approximated to be 40-45%. This reduces returns to farmers significantly. The problem is compounded by the fact that most farmers do not have access to cold storage facilities. Nutrient management has been shown to affect postharvest characteristics of fruits. Calcium particularly plays a critical role in cell membrane integrity, tissue firmness and delays lipid catabolism. Previous studies have indicated a deficiency of calcium in some mango growing regions in Kenya. A field study was carried out to determine the effect of varied calcium formulations applied at various stages of growth on mango fruits post-harvest quality and organoleptic acceptability. The study was carried out in Embu County Eastern Kenya during seasons 2017/2018 and 2018 /2019 using “Van Dyke” cultivar, aged approximately 10 years. The experiment was set up in a randomized complete block design with a split-split plot arrangement, three trees per replication, replicated thrice. Three calcium formulations: calcium chloride, calcium nitrate and Easygro™ were applied at rates of 0%,1.0%, 1.5% and 2.0% at fruit set, 30 days after fruit set and 30 days to physiological maturity. The calcium sources formed the main plots, the timing of application formed the subplots while the rates of application formed the sub-sub plots. Total soluble solids (TSS) and percentage titratable acidity (TA) were assessed at harvest and after 12 days of storage under ambient conditions (25±2ºC, 70±5% relative humidity) using standard procedures. Selected fruits’ sensory attributes were also evaluated after storage using a hedonic scale. Analysis of data was done using the 14th Edition of the Genstat software. The differences among the means of the treatments were compared using Fisher’s Protected LSD test at 5% probability level. Fruits sprayed with calcium chloride, 2.0% at fruit set had higher TSS (6.8 º brix and 6.3º brix) (10.47 º brix and 9.10 º brix), TA (1.29% and 1.27%), (0.77% and 0.675%) than other treatments at maturity and after storage in both seasons, respectively. Calcium chloride at 2.0% level of application led to a superior peel color appearance contrary to calcium nitrate and Easygro™ also applied at 2.0%, which led to an inferior peel color appearance and an inferior taste of fruits. Therefore, calcium nitrate and easy gro should be sprayed at concentration of 1.5% for good taste and peel colour appearance. Key words: Mango, total soluble sugars, total titratable acidity, organoleptic, shelf-life

Brownies daun kelor dan tempe tinggi protein serta zat besi bagi ibu hamil anemia

Indonesia has a significant problem with iron deficiency or anemia in pregnant women. Therefore, alternatives to iron supplementation are needed to prevent iron nutritional anemia. The study aimed to assess the organoleptic acceptance and nutritional value (proximate test, Fe and Energy) of moringa brownie cake substituted with tempeh flour. The research design used a Randomized Control Trial (RCT) design with five replications. Brownies and organoleptic tests were made at the Nutrition Laboratory of the Tanjungkarang Health Polytechnic. Proximate, iron, and energy tests were conducted at the POLINELA Agricultural Technology Laboratory in 2021. Moringa leaves were added to the brownies. There are five treatments with different compositions in brownies, namely 100%:0 (F1), 85%:15 (F2), 75%:25 (F3), 65%:35 (F4), and 55%:45 (F5). Data processing was done organoleptically. Data analysis used the ANOVA test and DMRT test. The results showed that the best and most preferred brownie cake was in formula F3 (p= 0,007) with a 75% wheat flour ratio: 25% tempeh flour. The best brownie cake has a nutritional content of 21,08% water; 23,41% fat; 5,53% protein; 1,15% ash; 1,17% crude fiber, and 49.64% carbohydrates, Fe value of 10.2 mg, an energy value of 492 kcal/100g. In conclusion, substituting tempeh flour affects the organoleptic test of various moringa brownies. The best moringa brownie cake was obtained in formulation F3.

Effect of different salt substitutions on the decomposition of lipids and volatile flavor compounds in restructured duck ham

Excessive salt intake can increase the risk of cardiovascular diseases such as hypertension. Effect of different methods of salt substitution on lipid oxidation and volatile compounds formation by fermented restructured hams was studied. Sensory ratings of 30% KCl+70% NaCl (w/w) and 25% k-lactate+75% NaCl (w/w) showed higher odor scores than 100% NaCl. HS-SPME-GC-MS results indicated that nonanal (fatty), 2-decenal, 2-methyl-butanoic acid methyl ester, 2-pentyl-furan (fruity), benzeneacetaldehyde (flora rose & sweet), linalool (floral aroma), linalyl acetate, eugenol, and 1-octen-3-ol (mushroom aroma) were the main contributors to this discrepancy. Furthermore, these compounds were mainly related to the degradation of lipids. The increase in the activity of critical enzymes affecting lipid degradation, such as acidic and neutral lipase, LOX, further led to an increase in fatty acid content in the salt substitution group. Correlation analysis demonstrated that unsaturated fatty acids such as C20:4n6, C20:6n3, and C18:2n6c were the main precursors to specific flavors of salt substitution. Therefore, this study has a guiding significance for producing healthy, low-salt, restructured ham with excellent organoleptic acceptability.

Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour.

Ice cream's appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream's physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g-1), antioxidant activity (98.12 µmol of TE 100 g-1), total flavonoids (5.96 mg QE 100 g-1), and total flavanols (4.01 mg QE 100 g-1). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream's organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties.

Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones

The present study used acetic acid, sodium hydroxide, and pepsin extract acid-soluble collagen (ASC), alkali-soluble collagen (ALSC), and pepsin-soluble collagen (PSC) from the bones of spent-hens, and the effects of three extraction methods on the characteristics, processing properties, antioxidant properties and acceptability of chicken bone collagen were compared. The results showed that the extraction rates of ASC, ALSC and PSC extracted from bones of spent-hens were 3.39%, 2.42% and 9.63%, respectively. The analysis of the amino acid composition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), and ultraviolet full spectrum showed that the collagen extracted by the three methods had typical collagen characteristics and stable triple-helix structure, but the triple helical structure of PSC is more stable, and acid and alkaline extraction seems to have adverse effects on the secondary structure of chicken bone collagen. Differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) scanning showed that PSC had higher thermal stability and more regular, loose, and porous microstructure. In addition, PSC has good processing properties, in vitro antioxidant activity, and organoleptic acceptability. Therefore, enzymatic hydrolysis was still one of the best methods to prepare collagen from bones of spent-hens, and enzyme-soluble collagen has wider application prospects in functional food and medicine and also provides an effective way for the high-value comprehensive utilization of waste chicken bone by-products.

Development of cricket flour-enriched cookies

The need for high-protein foods strives for the food sector to find an efficiently produced protein sources. One of the most efficient and fast reproducing protein sources are insects containing high levels of protein, nutrients and vitamins. Crickets are one of the most consumed insects, especially in Southeast Asia. Despite the potential of crickets as sources of protein, cricket flour is very little used and studied in Indonesia. This study aimed to develop the best formulation for cricket flour-enriched cookies with a high nutrient and consumer acceptability. As the main ingredient of cookies, wheat was substituted by 5%, 10% and 20% of cricket flour. Among the tested formula, cookies with the 5% and 10% cricket flour showed the highest overall organoleptic acceptability. These cookies are significantly higher in protein and lower in fiber and carbohydrate compared to cookies made with wheat flour.

Compositional characterisation of papadkhar and deciphering the influence of cationic and anionic component(s) of salt on the quality attributes of papads

SummaryPapadkhar, an efflorescent ash, is an essential ingredient in papad manufacturing which enhances texture. This study is comprised of two parts: Initially, papadkhar samples were collected from various regions of India and evaluated for physicochemical parameters and heavy metals. Cadmium (&lt;2.29 mass%), mercury (&lt;2.48 mass%) and lead (&lt;32.38 mass%) were detected. However, the regulations for heavy metal contamination in papadkhar are inexplicit. The study suggested the need to evaluate toxicity and regulate heavy metal contamination below the threshold value. Optimal papadkhar concentration was found to be 3% (w/w). Furthermore, literature emphasising the role of salt components on papad quality is scanty. The second part of the study focused on deciphering the role of cationic and anionic salt component(s) on physicochemical properties of papads. To study the effect of cations, varying levels (0.5%–1.5%) of sodium, calcium, magnesium and potassium carbonates were used. Sodium salts were chosen for further studies considering lower dough hardness (136.3–123.0 g). Hereinafter, sodium salt of sulphate, phosphate, chloride and carbonate (0.5%–1.5%) were selected. A blend of 3:1 ratio of sodium carbonate and sodium bicarbonate at 1% (w/w) showed the best organoleptic acceptability.

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods.

This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The viability of two native LAB (Lactiplantibacillus plantarum UTNGt2 and Lactiplantibacillus pentosus UTNGt5) was assessed in comparison with two references (Lactococcus lactis subsp. lactis ATCC11474 and Limosilactobacillus reuteri DSM17938) strains in supplemented CSMFs throughout storage with refrigeration. The optimum conditions to produce novel beverages supplemented with native LAB were pH 6.6, 42°C, and 1 h of fermentation. Moreover, the effect of LAB strains fortification on pH, titratable acidity, total solids (°Brix), total polyphenolic compounds (TPC), antioxidant capacity (AOX), and ascorbic acid content (AAC), total proteins and fat, at initial and final storage was evaluated. The addition of two native LAB strains did alter the physicochemical quality of CSMFs to a lesser extent, where the bioactive molecules improved significantly (p < 0.05) with the increase of cocoa concentration and depending on the supplied strain. Although a statistically significant (p < 0.05) decrease in cell counts was recorded during storage, the LAB cells were found to be viable up to 21 days of storage at 4°C (>6 logCFU/ml), which is sufficient in number to prove their stability in vitro. Overall organoleptic results suggested that LAB supplementation had a significant impact on sensory attributes with satisfactory acceptability (>78%) of PBs containing the native strains and 1–2% cocoa, while CSMFs counterparts were less appreciated (40%) as perceived off-flavor. It appears that supplying bacteria to CSMF preserves flavor in the final product. Furthermore, the final beverages were free of harmful bacteria; thus, they comply with consumer safety regulations. This study concludes that CSMF can be used as a carrier of native LAB strains, maintaining cell viability, unaltered physicochemical properties, and improved functional and sensory characteristics, for which final beverages can be regarded as functional food. From the application standpoint, these formulations are an alternative to delivering native LAB strains and could help the cocoa and dairy industry to develop more attractive products for the growing regional market.