Organoleptic Assessment Research Articles

Nutritional and Organoleptic Value in the Formula Enteral of Growol and Germinated Mung Bean Flour as an Alternative Enteral Type 2 Diabetes Mellitus

Background: Type 2 Diabetes Mellitus (T2DM) is a metabolic disease characterized by increased blood glucose. Nutritional support rich in dietary fiber and high protein can stimulate insulin secretion, thereby inhibiting increased blood glucose. Enteral of Growol-Germinated Mung Bean Flour (ENGROCAJO) is a formula developed from growol flour and germinated mung bean flour. It contains high dietary fiber with protein and is an alternative nutritional therapy for people with T2DM. Hospital Diabetes Mellitus (DM) enteral formula administered to patients is limited to dietary fiber. Objectives: This study aimed to analyze the nutritional value and organoleptic value of the ENGROCAJO formula and compare it with the hospital DM enteral formula. Methods: This was an observational laboratory study developed an enteral formula from growol and germinated mung bean flour. It analyzed the nutritional value using proximate and dietary fiber analysis. The organoleptic assessment utilized a hedonic test with 20 participants. The nutritional and organoleptic contents were compared with hospital DM enteral formula. The difference test between formulas was tested using Kruskal-Wallis with a significant value of p<0.05. Results: The nutritional content in 100 g of ENGROCAJO formula and hospital DM enteral formula includes energy of 386.86 and 329.49 kcal, protein of 41.38% and 20.43%, fat of 2.78% and 8.88%, carbohydrate of 49.08% and 38.55% with dietary fiber of 22.43% and 3.62%. Organoleptic assessment of aroma, color, flavor, and thickness showed that the ENGROCAJO formula had higher quality than the hospital DM enteral formula. However, the flavor aspect showed significant difference (p=0.038). Conclusions: ENGROCAJO formula contains higher protein and dietary fiber compared to the hospital DM enteral formula. There was a significant difference in the organoleptic taste between the ENGROCAJO formula and the hospital DM enteral formula.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

Sensory and organoleptic assessment from the byproducts of mamoncillo or quenepa Melicoccus bijugatus Jacq: Alternative food processing and morpho-physiological characterization of the fruit

This research aims to analyze the morpho-physiological characteristics of ripe fruit and assess the feasibility and acceptability of agro-industrial byproducts derived from mamoncillo or quenepa (Melicoccus bijugatus Jacq) fruit. In addition to this, it was considered to be the optimal harvest point, which begins at 69% of the Maturity Index. In addition, evaluations of the chemical and morphological characteristics were carried out. To gather analytical scales and calibrator data, the two ripeness phases were analyzed and compared, using the maturity index to establish the optimal harvest point. Ripe fruits have increased shell, juice, pulp, seed, length, width, and thickness than unripe fruits, with 69% maturity being best. Further, it is possible to use the pulp of Melicoccus bijugatus to make syrup, jam, or jelly among other things. For this reason, the hedonic test was conducted with panelists who had not received any prior training in order to ascertain the level of acceptance of these innovative products. The analyses showed that the highest rank given through the panelists by the hedonic test and ranks of taste was "P-2 Pattern-2" with an X = 55.5 (Rank) which is a substitute pattern "Lychee in syrup", the second-highest was X = 52 which is "T-1 Treatment i.e. Melicoccus bijugatus Jelly"' followed by "T-2 Treatment i.e. M. bijugatus in syrup" with X = 51 Rank. According to the findings of the statistical analysis, the various agro-industrial byproducts derived from Melicoccus bijugatus were positively received.

Evaluation of Proximate, Organoleptic and Vitamin C Changes of Seaweed Jelly Candy (Gracillaria Sp.) after the Addition of Honey Mango Juice

Aims: to determine the effect of the addition of honey mango juice on the characteristics of jelly candy Study Design: This research was designed using a completely randomized design (CRD) with four treatments namely A (addition of 0% mango juice), B (addition of 9.93%% mango juice), C (addition of 12.5% mango juice) and D (addition of 16.07% mango juice) with 2 replications. Proximate and sensory data of jelly candy were analyzed by analysis of variance (ANOVA) and followed by honest real difference test at α5% level Place and Duration of Study: This research was conducted at the Makassar Health Laboratory Center (Chemical Testing) and Departemen of Aquatic Product Processing and Storage Workshop (Organoleptic Test) of Pangkep State Polytechnic of Agriculture from April to July 2024. Methodology: The analysis conducted in this study included chemical and organoleptic analysis. Chemical analysis included: analysis of water content by distillation method, total sugar content. Vitamin C levels through iodometric titration. Organoleptic (sensory) analysis included Odor, taste, texture and color. Results: The results showed that the addition of mango juice to the characteristics of jelly candy was significantly different to water content, total sugar content and vitamin C. The best product based on chemical analysis is jelly candy in treatment D with the highest vitamin C content (5520.1 µg/g) and the highest total sugar content (38.92%) while the lowest water content (11.21%) was found in treatment A. Tests on organoleptic assessment of the highest panelists in treatment D, namely Odor 3.8 (like), taste 4.2 (like), texture 3.2 (normal), and color 3.7 (like).

SELECTION OF LACTIC ACID BACTERIA FOR RYE BREAD SOURDOUGH

Lactic acid bacteria are widely used to produce diverse type of fermented products. One of conventional applications for lactic acid bacteria is inclusion into sourdough for bread baking. These microorganisms play a key role in dough fermentation of rye flour or wheat and rye mixture since the yield of stable and well-leavened rye dough is possible only in acidic environment. Lately, despite the development of accelerated baking technologies and technological improvements, which in some cases eliminate the need for sourdough, interest in the tradition of making bread using sourdough as a source of flavoring, nutrient and health-enhancing compounds is constantly growing across the globe. It is natural therefore that focus of the researchers is centered on seeking new strains of lactic acid bacteria attractive as potential constituents of rye bread sourdough. Screening of strains-candidates to be included in the consortia for rye flour fermentation was conducted among collection cultures (23 strains), isolates from rye flour samples (154 strains) and among craft rye dough cultures for spontaneous fermentation kindly provided by private households of Minsk, Turov, Zhitkovichi (21 strains). Identification of lactic acid bacteria following examination of morphological, cultural, physiological and biochemical characteristics of the cultures and guided by the data of MALDI TOF mass spectrometry indicated that the compared microorganisms represented genera Lactiplantibacillus, Limosilactobacillus, Pediococcus, Weissella, Lactococcus. The majority of lactic acid bacteria isolated from rye flour samples belonged to genera Lactiplantibacillus and Pediococcus. Representatives of genera Lactiplantibacillus and Levilactobacillus prevailed among domestic variants of rye bread sourdoughs. Evaluation of acidogenic capacity of analyzed cultures upon 16 h fermentation in water-flour suspension by Neumann technique and organoleptic assessment of the obtained solutions sorted out for further studies 10 strains of lactic acid bacteria referred to species Levilactobacillus brevis (4 strains) Lactiplantibacillus plantarum (3 strains) and singular strains of species Lactiplantibacillus paraplantarum, Limosilactobacillus fermentum, Weissella cibaria. Glycosyl-hydrolases produced by lactic acid bacteria constituting starter cultures largely determine biochemical processes during fermentation of flour mixtures. Chromogenic substrates o-nitrophenyl-β-D-galactopyranoside, o-nitrophenyl-α-D-galactopyranoside, 4-nitrophenyl-β-D-glucopyranoside were used in 1 mmol concentration to assay activities of β-galactosidase, α-galactosidase, β-glucosidase, respectively. It was found that all tested bacteria of species Levilactobacillus brevis and Limosilactobacillus fermentum were characterized by synthesis of proteins with α-galactosidase and β-galactosidase activities in the course of growth on media with glucose and maltose. β-glucosidase activity was revealed in all representatives of species Lactiplantibacillus plantarum, Levilactobacillus brevis and Lactiplantibacillus paraplantarum. Amylolytic activity was detected in two Lactiplantibacillus plantarum strains, whereas bacteria of species Weissella cibaria displayed a weak β-glucosidase activity. An important criterion to select microbial constituents for dough fermentation is antagonistic activity toward contaminating microbiota. Antagonistic response of lactic acid bacterial cultures to causal agents of bread spoilage was demonstrated, including epidemiologically significant fungi of genera Fusarium, Aspergillus, Penicillium, etc. Analysis of obtained data has enabled to compose microbial consortia promising for further elaboration of technologies for producing active bread-making starter formulas with upgraded biotechnological properties and enhanced alimentary, nutritional and biological value.

Biochemical profiling, organoleptic assessment, and functional property analysis of the health supplement

Biochemical profiling, organoleptic assessment, and functional property analysis of the health supplement

The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu

The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale.

Влияние параметров сушки некоторых видов овощей на продолжительность процесса и органолептическую оценку

Abstract. Vegetables are an important part of the people's diet, and their production is also increasing as the population grows. However, vegetables have a relatively short shelf life and are also sensitive to storage and transportation conditions. Because of this, losses of the harvested crop can reach significant values, and in order to reduce them, a quality preservation method such as drying can be used. There are various drying methods with their own advantages and disadvantages, therefore, when organizing the process, it is important to select optimal conditions that would quickly achieve the required humidity and microbiological safety indicators, and would not be accompanied by excessive energy consumption and excessive deterioration in the quality of raw materials. In the course of the study, the influence of drying parameters of certain types of vegetables (red beet, carrots, courgettes, eggplants, tomatoes, white cabbage, parsley) on the duration of the process and the organoleptic assessment of the resulting product was studied. Optimal drying parameters were determined (allowing to obtain a product with the best organoleptic characteristics and minimal process time) of vegetables of selected varieties / hybrids, depending on the drying method: for example, for carrots – drying in a dehydrator for 180 minutes at a temperature of 65 °C and 150 minutes at a temperature of 70 °C; for eggplants – drying for minutes at a temperature of 60 °C; for tomatoes – drying in a dehydrator for 220 minutes at a temperature of 60 °C and for 200 minutes at a temperature of 65 °C. The data obtained can be used to improve existing methods of drying the abovementioned vegetables. Key words: red beet, carrot, courgettes, eggplants, tomatoes, white cabbage, parsley, drying, organoleptic characteristics

Dietary supplementation of black cumin (Nigella sativa) meal in the formulation of protein-enriched cookies, further invivo evaluation of protein quality with physicochemical and organoleptic characterization.

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%-25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the invivo protein quality of defatted black cumin meal (DBCM)-supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652-230,926 Pa), G" (34201-45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%-165%) and water (84.83%-232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%-25% DBCM.

Pembuatan Snack Bar Rasa Biryani dengan Menggunakan Berbagai Jenis Pemanis Sebagai Bahan Perekat

Snack bars are snacks consisting of ingredients such as cereals, fruits and sometimes nuts that are glued together with adhesives. The adhesive material has the function of providing a solid and sturdy texture so as to produce the desired characteristics of the snack bar. The adhesive material used in making snack bars is sugar or sweetener. This study aims to determine how the organoleptic quality and nutritional content of snack bars using various types of sweeteners (glucose syrup, High Fructose Syrup (HFS), and honey) as an adhesive material. This type of research is experimental with observational data collection through organoleptic quality assessment and nutritional content of biryani flavored snack bars. The results showed that the snack bar with High Fructose Syrup (HFS) produced the best snack bar organoleptic quality, perfect block-shaped snack bar; solid and not hollow; slightly brown yellow color; biryani aroma; crunchy texture and easy to break; and balanced sweet and biryani taste; Laboratory analysis showed that biryani-flavored snack bar has nutritional content in the form of calories of 285.80 kcal/100g, with carbohydrate content of 69.24%, protein of 15.40%, fat of 3.24%, moisture content of 10.90% and ash content of 1.22%.

Formulation and Evaluation of Toothpaste Combining Clove Flower Extract (Syzygium aromaticum L.) and Chamomile Flower Essential Oil (Matricaria chamomilla)

Introduction: Herbal remedies like clove and chamomile have been traditionally used for their potential oral health benefits. This study aimed to formulate and evaluate a toothpaste combining clove flower extract (Syzygium aromaticum L.) and chamomile flower essential oil (Matricaria chamomilla) for its efficacy in promoting oral hygiene. Methods: Clove flower extract was obtained through ethanol extraction, while chamomile essential oil was procured commercially. Various toothpaste formulations (F1-F3) were prepared with varying concentrations of the herbal extracts, alongside a control formulation (F0) without the extracts. The formulations underwent comprehensive evaluation, including organoleptic assessment, pH determination, homogeneity testing, and foam height analysis. Additionally, antimicrobial activity against common oral pathogens (Streptococcus mutans and Staphylococcus aureus) was assessed using the agar well diffusion method. Results: All formulations (F0-F3) exhibited acceptable organoleptic properties, pH levels within the safe range for oral use, and homogeneity. However, foam height varied among formulations, with F1-F3 showing lower foam compared to the control (F0). Notably, F2 and F3 demonstrated significant antimicrobial activity against both S. mutans and S. aureus, suggesting their potential in combating oral pathogens. Conclusion: The combination of clove flower extract and chamomile essential oil in toothpaste formulations holds promise for enhancing oral hygiene due to their antimicrobial properties. Further research is warranted to optimize foam height and explore the long-term clinical effects of this herbal toothpaste.

Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida)

A recipe of snacks based on flour composite mixtures has been developed and scientifically substantiated with the aim of extending an assortment of flour snack products belonging to the category of specialized products. These snacks are intended for consumers adhering to the health nutrition principles and, first of all, for patients with celiac disease. Gluten-free types of flour fortified with the asafoetida spice are used in the recipe. Preliminary studies demonstrated that the formulation with a ratio of 60% rice flour, 20% pea flour and 20% chickpea flour had the highest biological value among six variants of flour mixtures. Using the mass-spectrometry method, a wide spectrum of aromatic substances belonging to different classes of organic compounds was revealed in the composition of the asafoetida spice, including aliphatic alcohols, oxo-compounds, aliphatic and aromatic carboxylic acids, esters, terpenes, phenol derivatives, heterocyclic aromatic compounds (derivatives of furan and thiophene). They have a wide spectrum of action: determine taste and aroma, show the antioxidant properties, and prevent fat rancidification. The investigations showed that addition of 0.2% of asafetida to the flour mixture not only increased the oxidative stability of snacks (induction period increased by 1.5 times), but also reduced the content of lipids. This was achieved due to a decrease in fat absorption during deep-fat frying (approximately by 1.5 times). As a result, the caloric content of the product reduced by 6.8% compared to the control, the oxidation processes were retarded and the shelf-life of snacks was extended. The results of the organoleptic assessment show that gluten-free snacks with the addition of asafetida are significantly superior to the control sample. The total score of snacks with asafetida was 24 points compared to 19 points given to the control sample. They had the most harmonious appearance, color, taste, and odor according to the profilogram of organoleptic indicators among products such as gluten-free snacks based on flour composite mixtures without additives (control), with addition of dietary fibers, with addition of the asafoetida spice and dietary fibers.

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips

Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.

The influence of fruit and vegetable mixtures on the organoleptic properties of sorbets

Currently, the quality of school meals plays important role for the parents of schoolchildren. Expanding the range of food with hypoallergenic products is an urgent problem. In our research sorbet was used as a research object. Fruit and vegetable crops were used as the basis for the sorbet prototype. Zucchini, green apple and white currant were selected as the main ingredients of sorbets, taking into account the recommendations of a non-specific hypoallergenic diet. The goal of the research was to develop a recipe and conduct an organoleptic evaluation of a dessert based on zucchini, apples and currants. The task was to conduct an organoleptic evaluation of the prototype sorbet. The study of organoleptic indicators was carried out in accordance with GOST 31986-2012 «Catering services. Method of organoleptic assessment of the quality of public catering products». Test batches of the dessert were carried out at the Volgograd State Agrarian University at the Department of Processing and Food Production Technologies. In terms of organoleptic indicators, the new product met all technical requirements. The appearance of sorbet, a single-layer dessert in the form of a ball without glaze, decorated with mint greens. The consistency was dense. The taste was clean, characteristic of apple and currant, without any foreign tastes or odors. The color was light green, uniform throughout the mass. The product sample met the requirements of GOST R 55624-2013 «Whipped frozen fruit, vegetable and fruit-vegetable desserts. Technical conditions». A tasting evaluation of the sorbet was carried out. Employing the arithmetic mean value, the overall rating of the prototype was the highest. The use of zucchini, green apple and white currant in combination in the production of sorbet has not reduced the quality criteria of this dessert.

The biological integrity of natural poly-species symbiotic bacterial communities for the production of kefir: Basic aspects of the preservation

An integral step in kefir production technology is the use of kefir grains, but in some cases it is necessary to maintain their population at the plant. A convenient method is freezing, but with direct freezing, kefir grains lose activity and some microorganisms die off. The use of substances with cryoprotective properties can help preserve kefir grains under direct freezing conditions. The study has examined three environments that have the potential to protect the symbiosis of kefir grains under subcryoscopic conditions: skim sterile milk, gelatin and a sterile solution of 30 % sucrose, and one environment that is stressful – sterile distilled water. At previous stages of research, it was proven that sharp defrosting aggravates the stress phenomena of the bacterial community, in particular, promotes the death of surface lactococci which leads to dysbacteriosis of the symbiosis. The work used for the first time a periodic scheme for defrosting kefir grains in a protective environment; the methods of visual and organoleptic assessment have been applied, the studies of microbiological and physico-chemical parameters of milk after fermentation of kefir starter with kefir grains have been conducted. Milk changes have been carried out using the technology of cultivating kefir grains with daily passages. It is accepted that if based on a set of indicators kefir grains from the experimental groups within 7 days correlate with the indicators detected for the control group, which was not subjected to freezing, then it is accepted that the kefir grains have completely restored viability. If this does not happen, a conclusion is drawn that the symbiosis has not been restored. As a result of the research, the prospects for using the studied substances as protective media have been proven and the need to construct specialized cryoprotective media for direct freezing of kefir grains in order to create your own kefir culture banks has been substantiated. The approach will reduce the use of bacterial substitutes for kefir like direct fermentation starters.

Enhancing growth performance, feed efficiency, and economic feasibility of turkey production through the incorporation of zootech feed fortifier in a high-fiber turkey diet

This study evaluated the impact of incorporating Zootech feed fortifier mix into a graded ration of sawdust and palm kernel cake (PKC); a high fibre diet, on the growth performance, carcass, organoleptic, and bio-economics of turkey birds. This eight-week feeding trial involved 320 unsexed indigenous strains of turkey poults brooded in deep litter and assigned to four dietary treatments (T1, T2, T3, and T4). The experimental design involved four treatments with four replicates, with a total of twenty birds per replicate. The treatment diets/groups were as follows: T1 (farmer’s practice turkey diet/standard turkey feed), T2 (5% sawdust/18% PKC), T3 (10% sawdust/13% PKC), and T4 (15% sawdust/8% PKC). It was revealed from this study that turkeys fed T4 diets exhibited significantly higher differences (p < 0.01) in final weight gain and average daily weight gain compared to other treatments. At the same time, T1 (control) had the lowest weight gain. Average daily feed intake had a significantly higher difference (p < 0.01) in turkeys fed T4 diets, with the lowest intake in the control group. Turkeys fed T4 and control diets achieved the best feed conversion ratio, while T2 and T3 groups were less efficient. Carcass traits and internal organ proportions were significantly higher (p < 0.05) in turkeys fed T4 diets. The organoleptic assessment indicated superior meat quality (p < 0.05) in treatment four groups . Economic analysis revealed significantly lower costs per kilogram of feed and total feed consumed in T2, T3, and T4 groups compared to the control (p < 0.05) groups. In summary, incorporating a Zootech feed fortifier into a sawdust/palm kernel diet positively influenced turkey growth, feed efficiency, carcass traits, tastes, and economic viability.

Developing Starter Culture from Lactic Acid Bacteria Isolated from Cow Milk for the Production of Nigerian “Nunu”

Starter cultures are mostly organisms deliberately introduced into food as a single culture or mixture of cultures to bring about fermentation and production of desired characteristics in food through metabolic and enzymatic activities. Organisms in this category have attained the generally regarded as safe (GRAS) status, are majorly lactic acid bacteria with food acidification and production of natural preservatives potential. This research was aimed at developing a starter culture for the production of local dairy drink “Nunu” Cow milk was obtained from “Gaa Mobolohunduro”, Tanke, Ilorin, Kwara State, Nigeria. Potential lactose fermenters were isolated on MRS agar in pour plate technique. The isolates were characterized and identified using standard procedures. Lactic Acid Bacteria isolated were inoculated as a starter culture for milk fermentation and the products were subjected to pH, titratable acid and organoleptic assessments following standard procedures. Two of the isolated lactic acid bacteria with the best fermentation products were identified through molecular technique. A total of six isolates were obtained and identified as Lactococcus sp., Leuconostoc sp., Pediococcus sp. and Lactobacillus spp. The pH ranges from 5.46±0.01 to 6.03±0.01while the titratable acidity ranged from 0.244±0.004 to 0.526±0.006. The moisture content ranged from 90.50±0.30 to 91.75±0.35. The fermentation product from the isolated Lactobacillus sp. scored 80 % during the organoleptic assessment. Molecular evidence confirmed the two isolates as Lactic Acid Bacteria. In conclusion, isolated species could be used as potential organisms for milk fermentation.

Organoleptic Assessment of Cream Soup Formulation "KRIMERA" as a Functional Food Alternative for Anemia Adolescents

Anemia is a condition in which the number of red blood cells or the concentration of oxygen carriers in the blood (hemoglobin) in the body is insufficient for physiological needs. Hemoglobin itself functions to help red blood cells to get their natural shape, which is round with a flat center. Anemia is a condition where the body does not have enough iron reserves, so there is a shortage of iron distribution to the body's tissues. Based on the results of Riskesdas in 2018, the prevalence of anemia in Indonesia is still relatively high at 48.9%. This study aims to make functional food alternatives for adolescents with anemia by using raw red bean and brown rice materials to manufacture cream soup and to find out the organoleptic, preferred formulation, nutrient and iron contribution. The method used in this study is an experimental method with a RAL (Complete Random Series) research design with two repetitions and as many as eight experimental units with four formulas with comparisons in the use of red beans and brown rice F0 (0%: 13%), F1 (10.4%: 2.6%), F2 (9.1%: 3.9%), and F3 (7.8%: 5.2%). The results of the most preferred red bean and brown rice cream soup formulation product based on the overall parameter with the highest value is the first formulation (F1) with a value of 4.10. This value is higher than the F0 value of 3.87, so this product can be used as an alternative functional food for anemia sufferers.

Value Addition and Standardization of Mango Jam (Mangifera indica)

The study was carried out at Post Harvest Laboratory of Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, Uttar Pradesh during the year 2023-2024 in which mango and tamarind were taken and they were treated with varying quantities of sugar, honey, and jaggery. This exploration was facilitated through a Completely Randomized Design (CRD) experiment, which evaluated seven treatments. Physicochemical analyses and organoleptic assessments were conducted over a 60-day storage period at ambient temperature. Results indicate that Treatment 4 (Mango + Tamarind + Jaggery 60% + Honey 40%) exhibited superior physicochemical properties, including total soluble solids, pH, total acidity, moisture content and ascorbic acid content. Organoleptic evaluations favored Treatment 4(Mango + Tamarind + Jaggery 60% + Honey 40%) for color and appearance, flavor and taste, texture, aroma, and overall acceptability, followed by Treatment 2 (Mango + Tamarind + Sugar 75% + Honey 25%). Notably, all treated samples surpassed the control in organoleptic tests. Furthermore, the assessments revealed improved sensory attributes at cold temperatures compared with ambient conditions. Treatment 6 (Mango + Tamarind + Jaggery 90% + Honey 10%) demonstrated the highest Benefit-Cost Ratio (1.45). These findings suggest the potential for optimizing mango jam formulations to enhance both physiochemical properties and consumer acceptance.