Organoleptic Characteristics Research Articles

INTENSIVE DRYING METHODS FOR APPLE SLICES WITH CONVECTION AND COMBINED ENERGY SUPPLY

Drying is a mass-exchange process of removing moisture from a material by evaporation, which results in an increase in the shelf life of raw materials while reducing transport weight. Apples are a common type of fruit that is present in our diet almost all year round. They contain a significant amount of vitamins (C, B1, B2, P, E), manganese, potassium, and easily digestible iron. Apples are hypoallergenic and can be consumed by almost everyone. The purpose of the work is to intensify the drying of apple slices to low residual moisture without loss of biologically active substances. Research methods. The study of the kinetics of the slices drying process was performed on an experimental convective stand with a system of automatic recording and processing of information at a drying agent temperature of 60, 80, 80/60 ºC and a stepwise combined mode with a combination of IR radiation and convective heating of IR (100 W)+60 °C/60 °C, speed 1.5 m/s, moisture content 10 g/kg dry air. Results and conclusions. Summarising the research results, it can be concluded that the temperature of the drying agent at 80 °C ensures a short duration of the dehydration process, but the organoleptic characteristics of the finished product are unsatisfactory. Drying at a temperature of 60 °C leads to an increase in dehydration time, and as a result, to an increase in energy consumption and a deterioration in organoleptic characteristics and recoverability. It is recommended that the dehydration process of slices be carried out according to the developed stepwise drying modes: convective 80/60 °C and combined infrared-convective IR (100 W) + 60 °C / 60 °C. Based on the study of the kinetics of moisture exchange in the combined convective-infrared mode of drying apple slices, a formula for calculating the total duration of the process was obtained. The difference between the experimental and theoretical values of the drying time does not exceed 3%. The analysis of the constructed dependences of the Rebinder's number confirms the energy efficiency of the recommended modes of drying apple slices. The resulting product under the developed stepwise drying regimes has high recoverability (78...80%) and organoleptic characteristics: balanced taste, natural aroma, and light cream colour inherent in the raw material.

Selection of tomato genotypes for organic production systems

ABSTRACT The development of tomato (Solanum lycopersicum L.) varieties adapted to organic production systems is crucial for meeting the demand for organic food and for supporting the sustainable agricultural sector. This study aimed to rescue, evaluate genetic diversity and select tomato genotypes suitable for growing under organic production conditions. To achieve this, the work involved assessing nine table tomato genotypes from different varietal groups in two environments (greenhouse and open field organic conditions). Morpho-agronomic and physical-chemical quality characteristics were evaluated. The experimental design used was a randomised block design with four replications. The data were subjected to analysis of variance, means tests, and Spearman’s correlations. Furthermore, hierarchical dendrograms and principal component analysis were performed to assess morphological variability between genotypes in each of the environments. Dissimilarity dendrograms revealed different clustering patterns under greenhouse and field conditions. In general, the genotypes grown in the greenhouse showed higher commercial yields and organoleptic quality, as well as an earlier crop cycle. The Jumbo, Santa Clara and Kada Gigante genotypes exhibited characteristics that were considered to make them suitable for organic cultivation in both environments, especially in the open field. Gaúcho Marmande presented characteristics (vegetative and physico-chemical) that made it suitable for the open field, while Coração-de-Boi, Bocaina and Roquesso were recommended only for greenhouse cultivation.

Genetic Characterization and Fruit Quality Analysis of New Mandarin Hybrids

Mandarin fruits with good physicochemical quality are desired for the fresh fruit market. The ease of crosses among citrus taxa has been used to expand genetic variability and select new varieties for different fruit markets. With the aim of selecting new commercial varieties, eleven hybrids obtained from the cross between Murcott tangor and Ponkan mandarin were grafted on Rangpur lime rootstock and evaluated for genetic and phenotypical characteristics. It was observed that there are significant differences in the fruit shape, content, and organoleptic characteristics in juice and differential responses to Alternaria alternate, the causal agent of the Alternaria brown spot (ABS) disease. The phenotypic and molecular characterization showed two groups of hybrids, those that resemble Ponkan and others with characteristics closer to the parental Murcott. There are significant differences in the period of fruit maturation among the hybrids and their parents. Considering the parents stand out as the main commercial varieties in the Brazilian mandarin fresh fruit market, these new hybrids have great potential for commercial acceptance and could be an excellent option to extend the period of supply of mandarins. Genetic and phenotypical information will be fundamental for the registration and/or protection of new varieties, which are essential steps that precede the commercial release to the producer.

Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers

The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as “primary souring,” employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours. For the first time, yeast strains of L. thermotolerans, isolated from sugar extracts of manna ash, were evaluated for their ability to produce and improve the sensory properties of sour beers. In particular, five strains exhibited notable resistance to ethanol, sugar and hops, as well as comparable lactic acid production (ranging from 0.33 to 0.45 g/L). Experimental beers produced using MNF105 (T1) were perceived as the most “fruity”. This is the first study to examine the impact of this novel indigenous strain, derived from unconventional matrixes such as manna, on the organoleptic quality of craft sour beers. Consequently, elevated levels of ethyl decanoate, ethyl hexanoate, ethyl octanoate and ethyl nonanoate were found in T1 beer, exceeding the perception threshold. The ability of this strain to perform light bio-acidification is a valuable feature for the development of new brewing techniques, particularly for the creation of sour beers with balanced acidity and innovative flavours. The yeast L. thermotolerans MNF105, which is related to manna, has excellent technological properties and is a promising starter for beer production with the ability to light bio-acidify and modulate flavour.

Phyotochemical Analysis of Bridelia scandens Willd a folk lore herbal drug a Review

Analytical study deals with the modern pharmaceutical analysis of the leaves of the drug. Here, organoleptic characters, physico-chemical parameters, UV spectrophotometric study, chromatographic study which were carried out for the standardization of both leaf powder and leaf oil samples are documented. The leaf powder sample of the plant yielded moisture, 10.1`%, ash, 6.65%, water soluble extractive 16.5% and methanol soluble extractive 22.3%. Whereas the leaf oil sample showed specific gravity 0.9650; refractive index 1.473; acid value 1.17; saponification value 241.4; ester value 240.23 and unsaponifiable matter 0.55%. UV spectrophotometric study of the leaf powder sample showed three absorptions peaks: the absorption being maximum at 218 nm followed by 272 nm and 666 nm. The spectra of the unsaponifiable matter of the leaf oil sample also showed three absorption peaks at 209 nm, 235 nm and 287 nm. Comparison of these two spectra reveals that their pattern is different. The chromatogram of both the samples obtained in day light showed 8 spots in the leaf powder sample and no spots in the other sample. On viewing under short wave UV radiation, the leaf powder sample revealed 3 spots and the other sample 2 spots. Among the spots the spot at Rf 0.66 was present in both the samples. After exposing to Iodine vapour almost all the spots viewed in day light were revealed in the first sample and 5 spots were found in the second sample. On spraying with vanillin sulphuric acid 6 spots were revealed in leaf powder sample and 5 spots in second sample. Among these 2 spots at Rf 0.46 and 0.66 were common in both the samples.

Critical Indicators of Oxidative Stability of Confectionery Products

The article presents the results of accelerated tests of pastry biscuits with a mass fraction of fat of 17%, stored at two temperatures: +40°C and +50 °C, with a monthly assessment of indicators. The aim of the experiment was to establish critical organoleptic and physico-chemical parameters that allow an objective assessment of the processes of oxidative spoilage in confectionery products. Along with the standard indicators established by GOST R 70412 (1), the acid number and organoleptic characteristics were additionally determined according to the developed methodology using a point scale.

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy.

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Characterization and Selection of Potential Starters of Bacillus Sp. Involved in the Fermentation of Néré Seeds (Parkia biglobosa) in Côte d'Ivoire

Aims: The present study highlights about Bacillus sp. starter strains to control fermentation of Parkia biglobosa (néré) seeds. Place and Duration of Study: Between February and August 2023, this work was performed at Laboratory of Biochemistry, Microbiology and Valorization of Agroresources, of the Agropastoral Management Institute, which is part of Peleforo Gon Coulibaly University (Korhogo, Côte d'ivoire). Methodology: Fermented néré seeds were collected from soumbara producers in the Korhogo region in northern Côte d'Ivoire. Néré seeds were subjected to a physicochemical analysis to determine the pH, titrable acidity, moisture, dry matter and ash content. These fermented seeds were used for the isolation and enumeration of Bacillus bacteria. Production of extracellular enzymes and the influence of stress conditions were carried out on these strains to select potential starters. Results: The study of the physicochemical analysis of fermented néré seeds showed that these seeds have a pH of 6.59 ± 0.04, close to neutrality, with a very low titrable acidity of 0.06 ± 0.00%. The moisture content of the néré seeds is 38.76 ± 0.13% with a high dry matter content of 61.24 ± 0.22% coupled with a low ash content of 3.18 ± 0.05%. Thirty-three (33) Gram-positive bacilli were isolated from néré seeds with a microbial load of 7.1 log10 cfu/g. The production of extracellular enzymes and the influence of stress conditions led to the selection of five Bacillus strains (BS 08, BS 14, BS 19, BS 22 and BS 31) as potential starters. Conclusion: The control of the fermentation of néré seeds involves selecting strains with the best potential. Thus, five Bacillus sp. Isolates (BS 08, BS 14, BS 19, BS 22 and BS 31) were selected as potential starters for obtaining a soumbara of exceptional nutritional and organoleptic quality.

The Effect of Clarification Protocols on the Vinification of White Wines with Papain and Bromelain Immobilized on Glutaraldehyde Activated Chitosan

The aim of this study is the implementation of reliable, inexpensive, and practical clarification methods of white wines, without affecting their traditional organoleptic characteristics, through treatment of musts and/or white wines with immobilized papain and bromelain. In all vinifications which focused on the production of white wines with improved organoleptic characteristics, the yeast strain Saccharomyces cerevisiae Z622 was used. Both purified papain and bromelain were immobilized on high-molecular-weight chitosan microparticles using three different protocols. The immobilized proteases with the most effective protocol were applied to both unfermented musts and fermented wines. Control vinifications were also performed using bentonite as a clarifying agent. Quantitative analyses of the white wines were carried out at the end of the alcoholic fermentation and after six months of bottling and storage in the refrigerator. The organoleptic characteristics of the clarified white wines treated with the immobilized proteases were compared with those treated with bentonite, a blank untreated white wine sample, and a commercial sample of Debina white wine through sensory evaluation. The results showed that only the musts treated with immobilized papain before fermentation resulted in clarified white wines with stable and improved sensory characteristics, similar to those of the Debina white wine sample.

Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates.

Ready-to-eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein-enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0-100 g kg-1). The protein contents of 100 g kg-1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health-promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg-1 added chickpea achieved the highest acceptability among panelists. The addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry.

Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide

AbstractBackground and ObjectivesThe study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO2) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC‐QToF‐IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.FindingsDefatted BR (DBR) from all varieties exhibited increased L* (Lightness) while lower a* (redness to greenness) and b* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.ConclusionTherefore, sCO2 extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.

The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha

In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy.

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts.

Brettanomyces yeasts play a relevant role in the fermentation industry, showing controversial behavior. There is growing interest in these yeasts in the fermentation industry as beer and bioethanol production, while in winemaking, they are considered spoilage microorganisms mainly used to produce ethyl phenols. These compounds may alter wine's organoleptic characteristics, leading to significant economic loss. In this work, 45 Brettanomyces strains from seven different environments were genotyped and assayed for some oenological characters to investigate the possible relationship among sources of isolation, genotype characterization, and oenological characters. The results of biotyping showed four main clusters which were also distinguished according to the oenological characters. The oenological characters also distinguished the strains based on the isolation source, suggesting an overall relation between origin and biotypes. The negative correlation between fermentation rate and ethyl phenols production in the Brettanomyces population may indicate the adaptation to hostile environments differently from crop strains that showed the opposite behavior. The overall results contribute to clarifying some features of Brettanomyces yeasts, even if further investigations into the ability of these yeasts to colonize winemaking environments are needed.

Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire

Yam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this, yams from the Bondoukou, Bouna, and Kouassi-Kouassikro regions were kept at a warehouse in Abidjan, allowing an assessment of alterations, cooking properties, and organoleptic characteristics over a 3-month storage period. Kponan yam tubers were placed on boards at the warehouse's temperature (27.98 °C) and relative humidity (85.61 %). Temperature and humidity levels were recorded three times per week and four times daily at 08:00, 12:00, 16:00, and 20:00. Physical, cooking, and sensory characteristics were checked at harvest and during each month. The results showed that the main damage observed during storage at the warehouse was rotting and dehydration of the tubers. Rot rates were 47.53 % for yams grown in Bondoukou, 51.96 % for those grown in Bouna and 60.65 % for those grown in Kouassi-Kouassikro. Dehydrated tubers rates were 17.88 %, 25.04 % and 29.20 % for yams from Bondoukou, Bouna and Kouassi-Kouassikro, respectively. The browning indices of Kponan yams decrease (P < 0.05) during storage, with a much more marked effect for yams grown in Bouna (23.43-18.56) and Bondoukou (24.73-18.11), in contrast to those grown in Kouassi-Kouassikro (26.09–22.96). Hardness also dropped for Kponan yams grown in Bouna, Bondoukou and Kouassi-Kouassikro (38.94–25.19 N, 39.39–26.52 N and 35.59–26.66 N respectively). Sensory analysis showed that yams from Bouna stored for three months were rated highest in taste (score = 4). The storage quality of Kponan yams was influenced by the cultivation region. Organic production of Kponan yams benefits the environment and human health, while increasing shelf life.

Valorization of Baco Noir grapes in the technology of obtaining of gummy candies

The number of people suffering from food allergies is continuously increasing. Allergic reactions to synthetic additives widely used in candy production are part of this category. The aim of this study was to develop alternative gummy candies based on natural ingredients that substitute synthetic analogs, as well as to study their effect on organoleptic and microbiological characteristics. The developed candies contain Baco Noir grape juice as a source of color, flavor, and biologically active compounds. Organic wine vinegar was added as a natural preservative and color stabilizer. The results showed that the mass fraction of moisture in the candies is overestimated and varies from 70 to 75%. This is explained by the replacement of sugar with honey and the use of liquid ingredients: juice and vinegar. At the same time, the samples proved to be microbiologically stable, indicating the positive antimicrobial effect of the natural ingredients.

Exploring the Physicochemical and Sensory Characteristics of Snack Bars Utilizing Arrowroot (Marantha arundinacea) Flour and Brown Rice Flour

Abstract Arrowroot is rich in carbohydrates, making it an excellent source of energy. It is also gluten-free, making it accessible to individuals with celiac disease or gluten intolerance, thereby contributing to more inclusive food security. Arrowroot flour and brown rice have potential as raw materials for high-fiber snack bars. This study aimed to assess how varying proportions of arrowroot flour and brown rice affect the physicochemical and organoleptic characteristics of these snack bars. Employing a Completely Randomized Design, different ratios of arrowroot flour to brown rice (100%:0% (F1); 75%:25% (F2); 50%:50% (F3); 25%:75% (F4); and 0%:100% (F5)) were tested. The snack bars underwent analysis for physicochemical attributes such as water and ash content, fat, total protein, carbohydrates, total sugar, and hardness. Organoleptic evaluations, encompassing hedonic testing and scoring by 25 untrained panelists, were conducted based on parameters including color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness. Results indicated significant impacts of the arrowroot flour and brown rice formulations on both physicochemical (e.g., water content, ash, fat, total protein, carbohydrates, calories, total sugar, and hardness) and organoleptic properties (e.g., color, taste, aroma, texture, aftertaste, hardness, brittleness, and stickiness) of the snack bars. The formulation with a 25%:75% ratio (F4) yielded the highest fiber content, reaching 12.46%.

Organoleptic Characteristics of the Albumin of Snakehead Fish (Channa striata) with the Addition of Bay and Basil Leaves

Organoleptic Characteristics of the Albumin of Snakehead Fish (Channa striata) with the Addition of Bay and Basil Leaves

Emerging non-thermal treatment approaches for camel milk: A review

Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.

Pengaruh Penggunaan Tepung Protein Kedelai Sebagai Pengikat Teradap Organoleptik, Total Plate Count dan Oksidasi Lemak Pada Sosis Sapi Ongol

The aim of the exploration was to find the organoleptic quality, microbiological quality and fat oxidation of Ongole beef sausage using soy protein flour as an additional ingredient. The study used a completely randomized design (CRD) with five treatments and three replications consisting of PO = 0% soy protein with 20% tapioca flour. P1= 5% soy protein flour with 15% tapioca flour. P2 = 10% tapioca flour, 10% soy flour, P3 = 5% tapioca flour, 15% soy flour, P4 = 0% tapioca flour, 20% soy flour. The parameters observed were organoleptic quality, TPC and fat oxidation. The results of analysis of variance show a significant mean (P&lt;0.01) for TPC. However, it is not significant for organoleptic quality (color, taste, aroma and texture) and fat oxidation value. Treatment of soy protein flour with different levels was able to produce favorable values for the same organoleptic parameters. Treatment of soy protein flour combined with tapioca flour (P2 and P3) was able to reduce the TBA value.

Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying

Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results showed that varying the spices to vegetable creamer ratio significantly affected the organoleptic characteristics, particularly hedonic and hedonic quality attributes. Regarding physicochemical properties, the ratio of spices significantly affected color, dissolution time, total soluble solids, pH, and moisture content. The ratio of vegetable creamer significantly influenced color lightness, dissolution time, pH, and moisture content. The best treatment was the A3B1, which resulted in a yield of 18.09%, exhibited an antioxidant activity of 73.5%, had a specific heat of 1.5361kJ/kgoC, and showed an efficiency value of not more than 1 (100%). The most significant mass loss occurred during washing, amounting to 216,21 g or 65,63% of the incoming raw material.