Organoleptic Characteristics Research Articles

Pilot scale manufacturing of black seed oil-loaded alginate beads; process development, and stability of thymoquinone

The approach of ionic gelation was employed at the pilot scale of the 50 kg batch size to manufacture black seed oil (BSO)-loaded alginate (ALG) beads as a natural source supplementing the main bioactive compound of BSO, i.e., thymoquinone (TQ). The BSO-ALG emulsion was prepared by initially emulsifying BSO with alginate solution at the pilot scale in two stages. The final emulsion was then dripped through 12 units of 3D-printed multi-nozzles into a curing bath containing Ca2+. The dripping flow rate was scaled up to 288 mL/min through the 3D-printed multi-nozzles (22-gauge). The characteristics of pilot scale BSO-ALG beads were similar to those produced at the lab scale; the beads were spherical with a size of 1.84–1.94 mm. The mechanical strength and loss on drying ranged from 143.6 to 172 g and 77.85–81.96 %, respectively. The production yield and encapsulation efficiency were 77.53–83.65 % and 95.36–97.9 %, respectively. Furthermore, the emulsification process did not affect TQ stability, while the curing process reduced TQ concentration from 1.51 % to 1.03 % w/w. Additionally, a substantial drop in TQ concentration in the encapsulated BSO was observed after the drying process, where it reached 0.23 % w/w. Finally, the stability of BSO-ALG beads in both wet and dried forms under real-time and accelerated conditions for 3 months revealed that beads were stable in terms of their organoleptic characteristics, size and sphericity, and loss on drying. Findings from this study enable the large-scale manufacturing of encapsulated BSO and similar bioactive compounds in ALG beads for the first time. These findings are valuable for advancing microencapsulation through ionic gelation and enhancing food preservation and safety.

OPTIMIZATION OF pH VALUE AND GEL VISCOSITY IN PORANG TUBER CAPSULE SHELL FORMULATION

The porang tuber contains glucomannan compounds that can expand into a gel so that it has the potential to be used as the main ingredient of capsule shells. This research aims to optimize the pH and viscosity values that can affect the consistency of the capsule shell produced. The method used in the manufacture of capsule shells is the dipping pen method, while the optimization method carried out is trial and error by making 3 formulas by combining glycerin and PEG 400. The results obtained by the gel mass formed by the glycerin-PEG 400 gelling agent have a viscosity value of 586.67 dPas and a pH value of 6.02 can provide a gel mass that is easy to mold capsule shells and obtain capsule shells with elastic characters. The results indicate optimal viscosity and pH values to obtain a gel mass that is easy to mold capsule shells with good organoleptic characteristics. Keywords: Glucomannan, pH, viscosity, capsule shell.

Comparative Study of the Proximate Composition and Sensory Evaluation of Fresh and Smoke-dried Fish Species from Omambala River, Anambra State, Nigeria

This study investigates the proximate composition and organoleptic properties of fish species from the Omambala River in Anambra State. A total of 40 fresh fish samples, specifically Clarias gariepinus and Heterotis niloticus, with a mean length of 25 cm and mean weight of 380 g, were analyzed. The fish samples, initially scaled, had their viscera removed and were washed in clean water before undergoing brining. This involved immersing the fish in a 75% saturated brine solution, prepared by dissolving 27 g of NaCl in 100 ml of water for 30 seconds. The samples were then smoke-dried in a smoking kiln. Proximate composition was assessed using standard methods from the Association of Analytical Chemists (AOAC), while organoleptic properties were evaluated using a 9-point hedonic scale. Data were collated and analyzed using a two-way analysis of variance (ANOVA) with GENSTAT version 4 software, and mean separation was performed using the Least Significant Difference at a 5% probability level. Results indicated that the proximate analyses revealed an increase in all nutrient compositions after smoke-drying, except for moisture and carbohydrates, which significantly decreased from 44.58% to 14.15% and from 37.10% to 7.88%, respectively, for C. gariepinus. In the case of H. niloticus, increases were noted in ash, fiber, fat, and protein, while moisture decreased significantly (p<0.05) from 44.87% to 17.89%. Organoleptic evaluation showed a preference for C. gariepinus, which had a significantly higher overall acceptability mean score of 8.40±0.66 compared to 6.70±2.26 for H. niloticus. This research demonstrates that smoke-drying fish effectively reduces moisture content, enhances nutrient composition, and improves organoleptic properties, thereby increasing shelf life. It is recommended that both C. gariepinus and H. niloticus be hygienically smoke-dried to maximize organoleptic qualities, nutrient composition, and shelf life, ultimately yielding better economic returns. Keywords: Nutrient composition, organoleptic properties, Smoking kiln, Fish species

System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology

AbstractThe food and drink industry is gradually gaining sustainability pressure due to the high carbon emissions rate and limited availability of traditional energy supplies. Thus, it is essential to consider energy efficiency and decarbonisation of the ever-expanding food and drink industry. Ohmic heating technology is a highly energy-efficient and quick method of electrically heating food products. It uses the resistance of the food material to convert electrical energy into heat. However, the heating rate of ohmic heating depends on several process variables, such as electrical conductivity, voltage gradient, and voltage frequency. Therefore, it is important to study and understand the effects of these process variables to optimise the modelling and control of ohmic heating systems to obtain desirable output from food products. Hence, this study presents a review of the effects of process parameters on nutritional and organoleptic qualities, product yields, and energy efficiency of ohmic heating, along with its various industrial applications. The technology shows promising advancements in colour and nutritional quality, increasing energy efficiency, shorter processing times, and higher product yields compared to conventional heating processes.

Probiotics effects on the growth performance and meat quality of broiler chickens

Context In the limited field of research on Kazakhstan’s poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare’s milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare’s milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region.

Hybrid Handwash with Silver Nanoparticles from Calotropis gigantea Leaves and Patchouli Oil: Development and Properties

When washing hands, handwashing is one way to prevent diseases caused by bacteria such as Staphylococcus aureus and Escherichia coli, the most common bacteria that can cause infections. The production of handwash utilizing silver nanoparticles as an active antibacterial agent remains a relatively infrequent practice. The synthesis of silver nanoparticles from the leaves of Calotropis gigantea, which grows in the geothermal area of Ie Seu-um Aceh Besar, has been carried out using the green synthesis method and hybrid green synthesis with patchouli oil. Handwash with active ingredients such as silver nanoparticles was successfully formulated, evaluated, and tested against S. aureus and E. coli. The organoleptic characteristics, pH, viscosity, foam height measurements, density, irritation, and antibacterial activity against S. aureus and E. coli were evaluated. The results showed that the organoleptic properties of the handwash with silver nanoparticles were not changed during a 30-day storage period, with pH values in the range of 9.7-10.3, and did not cause irritation upon using silver nanoparticle handwash. The best formula for handwashing with silver nanoparticles in inhibiting the growth of S. aureus and E. coli bacteria was F2, with inhibition zones of 12.9 ± 2.85 mm and 10.95 ± 0.8 mm, respectively. The formulated handwash with silver nanoparticles met the requirements of good liquid soap according to the Indonesian National Standard (SNI) with potent antibacterial activity.

Formulation of complementary flours from pretreated pumpkin pulp, soybeans and spinach leaves: Nutritional, functional and sensory characterization

One of the major causes of the high prevalence of young children suffering from malnutrition in developed countries is inadequate complementary feeding practices, and especially the low quality of homemade complementary foods. The present study aimed to use available local plant foods to formulate a complementary flour Which can be able to meet energy and nutrients requirements of children aged from 6 to 23 months. To achieve this goal, pumpkin was fermented, soybean soaked and roasted, and spinach steamed. The pre-treated ingredients were ground to obtain individual flours, which were blended in various proportions to obtain four complementary flours (PSS1, PSS2, PSS3, PSS4). The proximate and micronutrient composition, and the energy value of the blends were determined, and based on the results, two of them, that is; (PSS1 [Pumpkin 70 %/Soybean 25 %/Spinach 5 %], and PSS2 [Pumpkin 65 %/Soybean 25 %/Spinach 10 %]) were selected to pursue the Study. The functional properties (water absorption capacity, water solubility index, bulk density) and pasting properties of these two flours were then evaluated. Gruels were prepared from the flours and their energy densities, physical as well as sensory properties were evaluated. Moisture, ash, protein, fat, and sugar contents of PSS1 and PSS2 met the FAO/WHO standards. Fiber content in both flours was higher than the recommendation. Vitamin A and iron were sufficient in PSS2, while PSS1 had low iron content. Calcium, phosphorus, and magnesium content of PSS1 and PSS2 were significantly higher than the standards. PSS1 and PSS2 had good water absorption capacity and solubility index, with low viscosity values (213 and 173 cP respectively), interesting functional properties for complementary flours. The gruels prepared with PSS1 and PSS2 flours had good fluidity and energy densities. They were fairly appreciated based on their organoleptic characteristics, with scores of 5.96 and 5.75 for overall acceptability. PSS2 could be recommended as infant flour rich in iron, vitamin A, and protein, with good nutritional values and functional properties.

Correlation analysis of distribution channels with organoleptic quality of fresh milkfish (Chanos chanos) (case study at UPT Pasar Baru Gresik)

Abstract Milkfish is a perishable food. Effective distribution management is needed to maintain the quality of fresh fish reaching consumers. The existence of markets has a very important function in the distribution of fresh fish. UPT Pasar Baru Gresik is one of the semi-modern traditional markets in Gresik Regency. The aim of this research is to determine the distribution channels for milkfish at UPT Pasar Baru Gresik and its correlation with the organoleptic quality of milkfish freshness. This research method is a case study. Data analysis of organoleptic testing results used the Kruskal-Wallis test method and the Mann-Whitney advanced test method as well as the Spearman’s rho correlation test and simple linear regression to determine the relationship between distribution channels and the organoleptic quality of milkfish. The results of the research show that the distribution channel and the organoleptic quality of milkfish show a negative correlation with a correlation coefficient value of -0.481, which means a moderate or sufficient correlation with an amount of 23.8%. The best organoleptic test results were milkfish which came from a single-level distribution channel with a value that met the minimum standard for fresh fish according to SNI, namely 7.0.

PHARMACEUTICO-ANALYTICAL STUDY OF SHIGRUPUNARNAVADI YOGA: A POLY-HERBAL PREPARATION

Introduction: Shigrupunarnavadi yoga is explained in prayoga samuchayyam, a renowned visha chikitsa grantha (Ayurvedic toxicology book) stating in detail about keraliya visha chikitsa prayogas (traditional Kerala toxicology treatment modalities) authored by Sri Kochunni Thampuran in the context of mandali visha chikitsa (viper bite management) as an external lepa (application). All the ten ingredients in this yoga are economical and readily available. Materials and Methods: This combination of Shigrupunarnavadi yoga has drugs such as Shigru, Punarnava, Haridra, Vacha, Chandana, Patha, Ishwaramooli, Yashtimadhu, Sirisha and Gokshura. Equal drug quantities were combined and processed into kwatha choorna (coarse powder). An analytical study was then conducted following the guidelines outlined in the Ayurvedic Pharmacopoeia of India. Various physicochemical parameters of the kwatha choorna were analysed, including organoleptic characteristics, moisture content, total ash, acid-insoluble ash, water-soluble ash, alcohol-soluble extractive value, and water-soluble extractive value. Additionally, the pH, refractive index, total solids, specific gravity, and viscosity of the freshly prepared Shigrupunarnavadi kwatha (decoction) were assessed. Observation and Results: The phytochemical analytical study proved its efficacy for internal consumption. Conclusion: This study helped standardise Shigrupunarnavadi yoga in kwatha choorna (coarse powder) and kwatha (decoction). It also helped to analyse this particular yoga's probable mode of action when given internally.

CHARACTERISTICS OF JUWET FRUIT YOGHURT WITH THE ADDITION OF SKIM MILK AND LACTIC ACID BACTERIA STARTER

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).

Methodology of sensory analysis in improving the technology of canned fruit beverages

The Ukrainian fruit juice market is competitive and consumers prefer products that have high organoleptic characteristics and retain the maximum amount of nutrients. The study analyses the current state of the fruit beverage market, in particular apple juice, in Ukraine, with a focus on organoleptic properties that influence consumer choice. The relevance of the study lies in the need to improve the technologies for the production of canned fruit juices, in particular apple juice, to ensure compliance with modern consumer requirements for product quality and safety. The fruit juice market in Ukraine is competitive and consumers prefer products with high organoleptic characteristics and retaining the maximum amount of nutrients. Given the change in consumer preferences and increased interest in healthy eating, there is a need for a comprehensive analysis of consumer expectations and sensory properties of products. The aim of the study was to identify the main factors influencing consumers' choice of apple juice, assess the quality of products of the five leading brands in the Ukrainian market (Nash Sik, Jaffa, Galicia, Rich and Biola), and develop recommendations for improving organoleptic characteristics to increase the competitiveness of products. Based on the developed questionnaire, a survey was conducted to determine consumer preferences and the formation of the juice market. The results of the survey revealed a high level of consumer interest in new types of varietal fruit juices, which underlines the importance of research in this area. The main results of the study showed that the juice of the Rich brand meets consumer expectations the best, particularly in terms of taste and aroma. Consumers noted the importance of naturalness of products and the absence of artificial additives, which emphasizes the need to improve production technologies to preserve the natural composition and taste. Recommendations have been developed to improve the quality of apple juice, including optimization of technological processes, increasing the content of nutrients in the final product and ensuring compliance with consumer expectations. The results obtained can be used to increase the competitiveness of products in the market and expand the range of fruit juices in line with current trends in healthy eating.

Toward a rational approach for polyphenol usage in the shelf-life extension of oenological products

The durability of food items, i.e. their shelf life, plays a crucial role in optimizing their quality and exploitation with the aim of limiting food and beverage waste. The primary factor contributing to prolonged deterioration is the oxidation of food products, leading to the generation of by-products that compromise their sensory qualities, such as off-flavors and organoleptic features in general. Concerning beverages, and wine in particular, polyphenols from wood and grapes extracts have gained significant popularity as natural agents able to preserve the quality and desired features due to their recognized antioxidant and anti-radical properties. Although the ability of oak to release polyphenols able to enhance the long-term stability of wines is widely acknowledged, effective methods for monitoring both their kinetics of oxidation and browning are still lacking. A spectrophotometric approach was exploited to develop a novel method for monitoring wine oxidation in the attempt of filling the gap. Such approach was successfully applied to track qualitatively the aging kinetics in oxidative conditions using a wine simulant with the addition of 16 natural extracts. Chestnut and oak extracts resulted the most performing in both hue conservation and oxidized species limitation. Principal component analysis demonstrated that polyphenol of different class can be recognized even after 30 days of oxidation, thus suggesting potential applications of the method in quality and conformity control of polyphenol extracts. The results allow a rational choice of the best polyphenol extract for each specific application in wines, with potential application to other beverages and foods.

Effect of Sucrose Concentration on Microbiological, Physicochemical, Antioxidant Activity, and Organoleptic Characteristics of Salak Fruit Juice Beverage Fermented with Lactobacillus Plantarum InaCC B153

Salak is a tropical fruit that has great potential to be made into a healthy fermented beverage. The carbohydrate content and bioactive compounds such as phenolics in salak provide benefits as a source of antioxidants. The fermentation process will produce a probiotic drink that is good for digestive health. The fermentation process involves Lactobacillus plantarum bacteria as probiotic agents. This study aims to determine the effect of sucrose concentration on the characteristics of salak fruit juice probiotic drinks. This study used a completely randomised design (CRD) factorial pattern with sucrose concentration factor (3%, 6%, 9% b/v). The data obtained were analysed using ANOVA followed by DMRT further test at the 5% level. The results showed a significant interaction (p≤0.05). Fermented salak fruit juice using 9% sucrose was the best treatment with characteristics of pH 3.80; total microbes 9.023 log CFU/ml; total acid 1,11%; total sugar 13,88%; viscosity 118,35 mPa.s; DPPH antioxidant activity 89.99%. The resulting organoleptic properties including colour, aroma, and taste, overall were 3.40 (moderately liked), 3.08 (moderately liked), 3.76 (moderately liked), and 3,48 (moderately liked).

Development of rational compositions for multicomponent juices based on melon crops

This study objects are juices from melon, watermelon, and pumpkin, as well as additives from apples, plums, pears, bell peppers, beets, carrots, aloe, melissa, and nettle. The problem addressed is minimizing melon crop losses. The research relevance stems from the need to reduce these losses. The development of multicomponent juices is aimed at the more efficient utilization of melon crops, contributing to the minimization of crop losses. Optimal component proportions were determined using sensory evaluation of organoleptic characteristics on a 5-point scale. The results showed that juice compositions with optimal component proportions have high organoleptic qualities and functional orientation. For melon juice, the optimal ratio was as follows: melon juice – 55 %, apple juice – 30 %, green bell pepper juice – 10 %, aloe juice – 5 %. For watermelon juice: watermelon juice – 65 %, plum juice – 25 %, beet juice – 5 %, melissa juice – 5 %. For pumpkin juice: pumpkin juice – 60 %, pear juice – 20 %, carrot juice – 15 %, nettle juice – 5 %. Critical control point (CCP) analysis was conducted at each production stage, from raw material acceptance to packaging and storage of the final product. This analysis identified potential risks and established control measures to minimize them. Developing multicomponent juices based on melon crops with plant-based enriching additives allows the creation of products with high organoleptic qualities and functional orientation, contributing to efficient use of melon crops and reducing crop losses. Implementing the HACCP system at all production stages ensures product safety and high quality. This research offers a practical approach for the food industry to produce high-quality, functional beverages that maximize crop yields and ensure consumer safety

Effect of kyron T-134 and crospovidone as a fast disintegrating agent on formulation properties of fast dissolving tablet containing ketorolac and rizatriptan using direct compression method

Background and objective: Fast dissolving tablets (FDTs) are "they are uncoated tablets that are supposed to be placed in the mouth and dispersed quickly before being swallowed" within minutes. This study aimed to formulate and evaluate a combination of ketorolac and rizatriptan as orally fast-dissolving tablets using the most common and easiest method to treat migraine attacks with or without aura. To investigate the effects of various types of diluents and super disintegrants on wetting time, water absorption ratio, disintegration, and dissolution time of combined drugs (ketorolac and rizatriptan) as oral dissolving tablets prepared by direct compression technique. Methods: Pre-formulation experiments were carried out in order to rule out any physicochemical interactions between the two medications (ketorolac and rizatriptan) as well as between each drug and its excipients. Four different formulations of fast-dissolving tablets with different types and ratios of diluents and super disintegrants were created using the direct compression technique in order to improve the formulation. Organoleptic characteristics, weight variation, thickness, friability, hardness, disintegration duration, wetting duration, water absorption ratio, drug content, in-vitro dissolution, stability, and comparison tests have all been characterized. Results: According to FT-IR, the two drugs and excipients exhibit no physicochemical interactions. The ideal formula F4 contains crospovidone and Kyron T-134 at optimal concentrations of 2.5% and 2.5%, respectively, and provides the majority of pharmaceutical drugs to be released within the first five minutes, a strong stability profile, the shortest wetting time with the fastest disintegration time (10 sec), and a pleasant flavor (strawberry flavoring agent). Conclusion: Kyron T-134 with Crospovidone in a (1:1) ratio provided rapid disintegration. Ketorolac tromethamine and rizatriptan benzoate may be made into fast-dissolving oral tablets using Kyron T-134 and Crospovidone. Improving migraine compliance is a reasonable goal.

Potensi Minuman Probiotik Berbahan Dasar Campuran Buah (Jambu, Lemon, Melon, Bit) Sebagai Minuman Kesehatan

Background; The health of the digestive tract is very important for maintaining the body's immune system, in maintaining the health of the digestive tract there are two components of probiotics and prebiotics are needed. Probiotics are good bacteria that are beneficial for the health of the digestive tract. Probiotics can be obtained through food or drink that has gone through a fermentation process using gram-positive bacteria. Probiotics produce bacteriocins and several compounds needed by the body such as lactic acid, acetic acid, hydrogen peroxide, lactoperoxidase and lipoperoxide, pyridoxine, niacin, folic acid, cobalamin and biotin which are useful for boosting the body's immune system. Objectives; The purpose of this study was to make a probiotic drink with fruit-based ingredients (guava, lemon, melon, beet) as a probiotic product that can be an alternative health drink. Material and Method; This study used an experimental design with a completely randomized design, where there were three formulas that had differences in the addition of sugar (F1: 10% sugar, F2: 20% and F3: 30%). The materials used in this study included: Guava, Lemon, Melon,Beets, Sugar and used the Lactobacillus plantarum bacterial starter. The tests carried out included: organoleptic test, total plate count test and acidity test Results; the organoleptic test results, it was found that Formula 3 was the most preferred with organoleptic qualities: slightly sour, slightly muddy and very red in color. The red color comes from beets. The acidity level of each formula includes: F1 (3.43), F2 (3.39), F3 (3.34). The results of the total plate number test showed that the average total plate number of the product was 1.7 x 10 8/CFU/ml.Keywords: Beets, Guava, Healthy drink, Lemon, Melon, Probiotics

Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method

Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method

Association and Path Coefficient Analysis of Some Arsi Coffee Accesions (<i>Coffea arabica </i>L.) for Quality Traits at Mechara, Ethiopia

Coffee is still one of Ethiopian’s primary agricultural export crops accounting for more than 25% of export earnings. Arsi coffee is known to produce Harar C coffee quality grade and known for its unique flavor and aroma. Therefore, this study was conducted to determine association among coffee bean quality traits and, the direct and indirect effects of bean quality traits on overall quality of coffee. A total of 56 Arsi coffee accessions and four Hararghe coffee varieties were evaluated for bean physical and organoleptic coffee quality traits using Completely Randomized Design with three replications. The analysis of variance results showed significant variation among Arsi coffee accession for all traits except astringency, bitterness, and odor. The overall coffee quality had positive and significant phenotypic and genotype correlations with aromatic intensity, aromatic quality, acidity, body, flavor, overall standard quality and overall cup quality. These traits also had positive direct effects on overall coffee quality however; aromatic intensity and body exerted negligible negative direct effects at genotypic level whereas aromatic quality had negative direct effect at phenotypic level. All these traits through overall standard quality, and aromatic intensity, aromatic quality and acidity via each other and through body and flavor exerted positive direct effects on overall coffee quality at genotypic level. Thus majority of quality traits could be used for indirect selection of genotypes for overall coffee quality.

Assessment of the quality of bread made from ancient wheat flour with the addition of amaranth, flax and hemp seeds

Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of bread made from ancient wheat flours (spelt, einkorn, emmer) with the addition of amaranth (Amaranthus cruentus L.), hemp (Cannabis sativa L.) and flax (Linum usitatissimum L.) seeds. The study evaluated bread made using only equal proportions of ancient wheat flours (Group I), and three variants of bread with the addition of amaranth, flax, and hemp seeds with the following proportions: Group II (10%, 5%, 5%, respectively), Group III (10%, 10%, 0%, respectively), Group IV (10%, 0%, 10%, respectively). The assessment of bread quality included: nutritional value (total protein, fat, fatty, amino acids, acid profile, ash, fiber, minerals), caloric value, physical characteristics (baking loss, color, shear force) and evaluation of organoleptic characteristics. It was demonstrated that bread enriched with amaranth, flax, and hemp seeds exhibited increased nutritional value (higher protein content with a favorable amino acid profile, higher fat content, including polyunsaturated fatty acids, and fiber), acceptable sensory attributes, but darker crust color and poorer crumb texture compared to bread without these additives. Among the examined groups, the highest protein and fat content with a favorable composition of fatty acids were observed in bread from Group IV. Group III bread had the highest hardness and fiber content and fiber content. On the other hand, bread from Group II received the best evaluation in terms of taste, aroma, as well as crust thickness.

Ensuring high organoleptic characteristics of muffins for people with a predisposition to diabetes

Ensuring high organoleptic characteristics of muffins for people with a predisposition to diabetes