Pleasant Taste Research Articles

Pemberdayaan Karang Taruna Bina Bangsa Anrang Bulukumba dalam Pemanfaatan Limbah Biji Durian sebagai Bahan Dasar Adonan Biskuit

Every durian season, there is an abundance of durian seed waste in Anrang village, Bulukumba district, South Sulawesi. This gives the impression of a village environment piled high with garbage in the form of durian seeds and skins. The goal of this community service project is to assist the Anrang village community, through the Anrang Youth Organization, in converting waste durian seeds into flour, which will be used to make biscuits. Using the project-based learning method, this activity provides counseling, training, and direct assistance to members of Karang Taruna Anrang. The activity produced very satisfactory results, with a product in the form of durian seed flour that provided a suitable taste and structure as a biscuit ingredient. Durian seed flour has a pleasant taste, structure, and aroma, making it an excellent potential ingredient for biscuits.

Creation of products made from honey based on the content of elements determined by ICP-OES.

People of different age can consume honey, but the taste is often not accepted easily. Therefore, products made from honey with a pleasant taste and high nutritional and health benefits are highly demanded on the market. Honey is a bioindicator of environmental pollution. Certain plants are known as high accumulators of toxic elements. Here on the example of three honey-based prototypes, with sesame, shelled pumpkin, sunflower seeds, plums, walnut, almond, hazel, and cinnamon as minor ingredients, we demonstrated the creation of new products putting the accent on the content of toxic and potentially toxic elements, usually treated as irrelevant in making products. Nineteen elements (Al, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Se, Si, and Zn) were determined by ICP-OES after oven-based and wet digestion methods in blossom honey and prototypes samples. Among the investigated elements, the most abundant element in blossom honey for the products and the investigated products was potassium in most cases. Investigated honey (used for the products) and two of the products contain small quantities of toxic and potentially toxic elements. However, the second product, containing besides honey two accumulators of toxic metals (sesame, sunflower seeds), shows higher values for toxic elements. Therefore, the ICP-OES analysis can be a good step in making new products with high nutritional and health values but almost free from toxic and potentially toxic elements.

Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation.

Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It would be interesting to find any changes in physicochemical characteristics, especially the level of taste-active compounds and flavor content during non-thermal processing such as pulsed electric fields (PEF), for commercial reasons. The effect of PEF at low intensity (LPEF; 1 kV/cm) and comparatively high intensity (HPEF; 3 kV/cm) with different pulse numbers (25, 50, and 100) was investigated on the physicochemical characteristics of chicken breast, including the free amino acid content (related to umami, sweet, bitter, or fresh pleasant taste). PEF is regarded as a "nonthermal" technology; however, HPEF induces moderate temperature rises as it increases with the treatment intensity (i.e., electric field strength and pulse number). The pH, shear force, and cook loss (%) of the LPEF and untreated samples were not affected by the treatments, but the shear force of the LPEF and untreated samples was lower than that of HPEF groups that showed PEF-induced slight structural modifications resulting in a more porous cell. In the case of color parameters, the lightness of meat (L*) was significantly higher with treatment intensity, whereas both a* and b* were unaffected by the PEF treatments. Moreover, PEF treatment significantly (p < 0.05) affected umami-related free amino acids (FAAs; glutamic acid and aspartic acid) and leucine and valine, which are precursors of flavor compounds. However, PEF decreases the level of bitter taste contributing FAAs such as lysine and tyrosine, which may prevent the formation of fermented flavors. In conclusion, both PEF treatments (LPEF and HPEF) did not adversely impact the physicochemical quality of chicken breast.

Aroma formation and transformation during sealed yellowing process of Pingyang yellow tea

Yellow tea, a unique type of tea in China which is characterized with yellow color, has gained increasing popularity due to its pleasant taste. However, transformation of aroma compounds during sealed yellowing has been poorly understood. Results of sensory evaluation exhibited that yellowing time was the key factor for flavor and fragrance formation. A total of 52 volatile components during sealed yellowing process of Pingyang yellow soup were further collected and analyzed. The results demonstrated that the sealed yellowing process significantly increased the ratio of alcohol and aldehyde compounds in the aroma volatiles of yellow tea, which were primarily composed of geraniol, linalool, phenylacetaldehyde, linalool oxide and cis-3-hexenol, and their proportion increased with the prolongation of sealed yellowing. Mechanistic speculation revealed that the sealed yellowing process promoted release of alcoholic aroma compounds from their glycoside precursors and enhanced Strecker and oxidative degradation. This study revealed the transformation mechanism of aroma profile during the sealed yellowing process, which would facilitate processing of yellow tea.

Pulsed Electric Field as a Novel Technology for Fresh Barhi Date Shelf-Life Extension: Process Optimization Using Response Surface Methodology

Fresh dates of the Barhi cultivar at the Khalal maturity stage are well known for their pleasant taste, crispy texture, and bright yellow color. One of the primary technical challenges is preserving the initial high-quality fresh Khalal Barhi dates and extending their shelf life for the longest possible period after harvesting and during the marketing process. Resolving this problem would permit the export of high-quality fresh Saudi dates to international markets. Therefore, the main aim of this study is to evaluate the feasibility of utilizing a pulsed electric field as a novel non-thermal postharvest processing technology for preserving the nutritional, microbiological, and physical quality of Barhi dates during storage at different temperatures and durations. To accomplish this goal, a five-factor mixed-level central composite rotating design (CCRD) with a response surface methodology (RSM) model was used to define the best PEF processing conditions and subsequent storage environments. The influence of independent factors, PEF intensity (10, 20, 30, and 40 kV/cm), PEF exposure time (40, 80, 120, and 160 ms), PEF numbers (50, 100, 150, and 200 pulses), storage temperature (1 °C, 5 °C, 15 °C, and 25 °C), and storage time (1 day, 6 days, 11 days, 16 days, and 21 days), on the total soluble solids, firmness, total color changes, total viable count, total phenolic content, DPPH antiradical activity, fructose, and glucose were assessed. The results indicated the optimal conditions of PEF treatment and subsequently storage conditions for conserving the quality and elongating the storability of fresh Barhi dates were: 10.3 kV/cm PEF intensity; 46.73 ms PEF duration; number of PEF, is 169.9 pulses; 18.7 °C storage temperature; and 21 days’ storage time. At the aforementioned optimal conditions, the values of total soluble solids (TSS), firmness, ΔE, total viable count (TVC), total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose were 41.44%, 62.47 newton, 0.1, 0.098 log CFU/g, 1.29 mg GAE/g, 65.95%, 3.45, and 3.44, respectively. These values were comparable to the predicted values (Desirability value = 1), indicating that the applied RSM models were ideal for optimizing the PEF and storage conditions for preserving the quality and prolonging the fresh Barhi dates’ shelf life. Overall, the ideal PEF treatment and storage conditions for sustaining the quality characteristics of Barhi dates during an extended storage time were identified in this study.

Phenolic compounds-containing fruit peel extracts of Garcinia humilis exhibit anti-melanoma activity

There has been considerable interest in commercializing fruits of Garcinia humilis due to its pleasant taste and nutritional quality. However, the industrial processing of the fruit generates the peel as waste and this study focussed on upcycling of the peel for its anti-melanoma activity at different extraction conditions (24 °C and 37 °C for 24 h, and 70 °C for 1 h). Although the extraction yield was highest at 70 °C, the phenolics and flavonoids extracted, and anti-cancer activity was highest when extracted at 37 °C. Polyphenolic compounds including epicatechin, procyanidins, mangostanol, and gamma-mangostin were tentatively identified based on LC-Orbitrap MS/MS analysis. These extracts showed dose-dependent anti-melanoma activity on MM418C1 (BRAF mutated oncogene) and D24 (wild type BRAF oncogene) cells with IC50 in the range of 130–200 μg/mL and 122–176 μg/mL. Furthermore, the extracts had little effect on control fibroblast cells, indicating selective activity on cancer cells, and displayed morphological changes indicative of apoptosis. Although these extracts were 10 fold less effective compared to anti-cancer drug controls, cisplatin and vemurafenib, the moderate anti-cancer activity of Garcinia peel provides future opportunities for upcycling of this discarded waste as a functional food ingredient.

Phytonutritional and aromatic profiles of Tulbaghia simmleri Beauv. edible flowers during cold storage

Edible flowers are appreciated due to their aesthetic features, nutritional value and antioxidant properties. Tulbaghia simmleri Beauv. (Amaryllidaceae family) flowers are characterized by a pleasant garlic taste and are consumed both as fresh and dried products. The aim of this work was to assess the effect of chilling temperature (+4°C) on the visual quality, nutritional content, and aroma profile of T. simmleri flowers after two (T2) and six (T6) days of storage. Colorimetric analysis highlighted a reduction in petal brightness at T6 and hence their darkening, due to a significant increase in a* coordinate and decrease in the b* one. Total polyphenols and flavonoids content remained unchanged until the end of the experiment, while total anthocyanins increased at T2. Flowers antioxidant activity (DPPH assay) decreased progressively during cold storage, while catalase (CAT) and ascorbate peroxidase (APX) activities increased. The aroma profile was analyzed by HS-SPME associated with GC-MS, underlining that fresh flowers were dominated by high content in monoterpenes (around 80%), with 1,8-cineol as main compound (53.1%). Cold storage reduced this class of volatiles while sesquiterpenes and non-terpenes increased; between them, benzyl benzoate reached 12%.

Study of the effectiveness of using the antioxidant astaxanthin in the composition of feeds for valuable aquaculture objects

The “Enzymsporin” is one of these preparations, which is a probiotic feed additive for optimizing digestion processes, increasing the productivity and safety of fish. Second year rainbow trout grown in cages at the cooling pond of the Smolensk NPP were used as the objects of study. Specialized domestic feed “Trout growth 44/23” was used as the main diet (MD) for feeding the fish. The main diet with the addition of 0,5 g of “Enzymsporin” per 1 kg of feed was used as an experimental variation. An increase of the body girth index (66,7% versus 61,9% at p &lt; 0,05) in the experimental group of the trout was founded. A tendency to increase the coefficient of fatness and the relative length of the stomach and intestines were noted, but the difference was not significant. The relative weight of fish without chyme (gastric and intestinal contents) in the control (without the use of the preparation) was significantly higher by 2,6% (p &lt; 0,05), that indicates its lower nutritional activity. Significant differences in the content of moisture and minerals in the experimental and control groups won’t founded, but the fat content in the body of fish when using a probiotic was 1,5% higher then in control. Therefore, trout meat in this variant was more nutritious. An improvement in rearing results was achieved in the experimental group, especially the average daily growth gain increased by 6,8%, survival — by 6,7%, standing crop of the fish per unit area in a body water — by 9,2%, with a reduction of feed conversion ratio by 10,2%. The trout meat of the experimental group after heat treatment had a more pleasant taste, juiciness and tender texture. The average score of its overall average degustation evaluation significantly exceeded the control (8,0 versus 7,5 at p &lt; 0,05). An economic effect in the experimental variant of feeding was 98257,5 rubles for the 80 m2 cage.

ԿԱԹՆԱԹԹՎԱՅԻՆ ՆՈՐ ՄԹԵՐՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

Our research aimed to create a novel lactose-free sour milk product. This would be attractive for local producers and give new possibilities for the development of the dairy industry. The new product consists of two ingredients: yogurt and ricotta. Lactose-free yogurt technology has been developed for the first component production. Yogurt with 3 different curds has been produced and subjected to physicochemical and organoleptic testing. Bacterial culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were added in quantities of 100 units per 250 liters milk. The dose of lactase enzyme has been determined to decrease lactose content to 0.01 %:0.48 ml/l Ha-Lactase 5200 NLU. Technological parameters have been developed to ensure higher yield and faster protein separation for ricotta production. Three samples with different proportions (yogurt/ricotta) have been produced to obtain a product with a pleasant taste, aroma, and homogeneity for consumers. As a result of the organoleptic examination of the obtained samples, the optimal ratio has been defined as 90:10. Buckthorn puree was used as a natural additive. The food recipe has been developed, energy value and cost value have been calculated, and the titratable acidity of the food has been investigated.

ОЦЕНКА ИНФЕКЦИОННЫХ РИСКОВ МОЛОКА, РЕАЛИЗУЕМОГО В НЕ ПРЕДУСМОТРЕННЫХ ДЛЯ ТОРГОВЛИ МЕСТАХ

Milk is a good source of protein, calcium, vitamins, magnesium, casein. Its advantages are the pleasant taste, dietary features and the ability to quench thirst. However, in hygienic terms, it is not without drawbacks. In particular, milk is a beneficial environment for the development of various microorganisms, including pathogens, as a result of which it can easily become a carrier of infectious diseases. Therefore, the task was set to investigate the risks associated with the transmission of a number of dangerous zoonotic infectious diseases, in particular brucellosis and tuberculosis. To this end, organoleptic and laboratory studies were carried out on 20 samples of unpasteurized milk purchased from private individuals in different administrative districts of the city of Yerevan. Through organoleptic method the color, smell, taste, texture of milk was determined. Under laboratory conditions, pH, purity, density, total acidity, bacterial contamination of milk and the presence of brucellosis antibodies and causative agents of tuberculosis were detected. Milk samples were also examined for starch and soda content (milk adulteration).

Формирование потребительских свойств обогащенного сахарного печенья вафельного путем добавления семян кунжута, подсолнечника и тыквы

Confectionery products occupy a special place in the human nutrition structure. Cookies are portioned confectionery products of various shapes. It is high in calories, easily digestible, combined with a pleasant taste and aroma, as well as convenient packaging and an affordable price, is in great demand in the food market. Flour confectionery products, as a rule, are not rich in vitamins, dietary fiber and other microand macronutrients. The introduction of food additives rich in protein of plant origin can improve the consumer properties of the finished product. The article substantiates the feasibility of using products from plant materials. Their optimal ratios in recipe compositions have been determined, recipes and technologies for enriched flour confectionery products have been developed, indicators for the quality of finished products, their nutritional and energy value are presented.

The influence of food additives on the production technology and quality indicators of whole grain bread

The innovative development of sustainable food systems is primarily aimed at preserving the health of the population, providing it with safe and nutritious products. The current trend in the consumer market is the growing demand for bakery products with the addition of cereals. The approach to solving the problem is provided through the development of prescription formulations and technologies of new types of bakery. In the course of the conducted research, recipes for whole-grain wheat-rye bread based on hop ferments were developed. The use of rye bran in bread recipes and the use of starter cultures with the addition of hops, unfermented malt and licorice root allows you to get a product with high organoleptic characteristics. The products acquire a golden color, have the right shape, a pleasant bread taste and smell. The use of the developed recipes of sourdough for bread has an effect on porosity, reduces the acidity and moisture content of the crumb, allows you to slow down the process of moisture loss during storage. Thanks to the components used in bread recipes, the content of dietary fiber, vitamins B1, B2, B9, E, PP, A and β- Carotene increases, bread is enriched with a number of macronutrients.

O. Bilyk, N. Slyvka, O. Mykhaylytska JUSTIFICATION AND DEVELOPMENT OF GINGER ICE CREAM TECHNOLOGY

Based on data from domestic and foreign literature, ginger was chosen as a recipe component in the production of ice cream. It has a high content of antioxidants and substances that exhibit anti-inflammatory, analgesic, and hypotensive properties. Ginger has an original taste and aroma, which is caused by a group of phenols and gingerols. Ginger juice, paste, and syrup were produced independently. Their taste properties and chemical composition were studied. The highest amount of dry matter was found in ginger syrup due to the addition of sugar. However, in terms of the content of proteins, fats, and minerals, preference is given to ginger paste. Banana flour, which contains 40.9–58.5% resistant starch and 6.0–15.5% dietary fiber and phenolic acids, was selected as an additional stabilizer. It was found that the dry matter content of the experimental ice cream samples was slightly higher compared to the control due to the addition of banana flour and ginger processing products. The physical and chemical parameters of ice cream were studied. A slight increase in density in the test samples and viscosity was found, leading to a slight decrease in whipping. Ice cream with ginger syrup was the closest to control. Owing to the introduction of banana flour, the resistance to melting is slightly increased. Thus, resistance to melting when using banana flour and ginger syrup increases by 24%, and when adding banana flour, ginger paste, and ginger juice by 7.5%. The organoleptic indicators of ice cream were studied. The addition of various ginger processing products was reflected in the intensity of the taste, namely: with the addition of ginger syrup, the ice cream had a pleasant tart-burning taste and aroma; with the addition of ginger juice and paste, a rich, spicy taste with increased spiciness was felt. Recipes were developed, and the technological scheme of ice cream production with ginger processing products and banana flour was improved.

Разработка технологии специализированной снековой продукции с белковым концентратом семян подсолнечника

The possibility of using protein concentrate of sunflower seeds in the technology of specialized snacks (bars) is considered. The powder of sunflower seed protein concentrate, cocoa powder, and snack product (bar) with sunflower seed protein concentrate were chosen as objects of research. The main quality indicators of sunflower seed protein concentrate, and snack products were studied. Organoleptic analysis and content of moisture and dry matter according to GOST 31986 and GOST 5900 as well as indicators of water-holding and fat-holding capacity of protein concentrate were determined. Biological value of the finished product was determined by calculation method. Water activity was determined using a dielectric moisture sensor. Organoleptic characteristics and nutritional value of sunflower seed protein concentrate were determined. In addition to the high content of vegetable protein sunflower seed concentrate contains a significant amount of oxycinnamic acids (9.56 mg/g), which allows us to consider it as a source of phenolic compounds. Dates, cocoa powder, almonds, coconut milk, and oil were selected as the formulation components of the bar. The amount of protein concentrate in the formulation was determined taking into account its moisture- and fat-holding capacity. It was found that the introduction of 20% of concentrate in the recipe from the weight of the finished product had a positive effect on the quality and nutritional value of finished products. The technology of specialized snack has been developed. Experimental bars have high organoleptic properties: they keep their shape well, have a pleasant chocolate taste with a slight flavor of sunflower seeds. Finished products contain 20 % protein. Consumption of one bar (100 g) per day satisfies the daily requirement of oxycinnamic acids by 104%, copper by 60.0%, vitamin B1 by 46.7%, and vitamin E by 52.7%. Snack bars with sunflower seed protein concentrate can be recommended for use in the diet of both professional athletes and people leading an active lifestyle. Studies have shown that technological properties of sunflower seed protein concentrate powder in combination with its high nutritional value provide multivariant use of this additive in specialized food products. The result of the work was a set of technical and technological documentation (TU, TI) for the specialized product.

GRAIN GERMINATION’S INSTALLATION

In most cases, the animals and poultry’s feeding ration consists of compound feed, therefore to saturate these feed with natural vitamins, it is recommend by zootechnicians sprouted grain to add. Dry type of feeding on livestock and poultry complexes is used. At the same time, sprouted grain better than dry one is consumed. It has a pleasant sweet taste, and at group keeping, because of stronger individuals do not eat the given entire mass of sprouted grain out, it must be mixed with compound feeds before it will be given out. Sprouted grain has a high humidity - 54-56%; therefore, in order to preserve its properties for a long time, the sprouted grain must be dried, cooled or preserved chemically. A mixture of wet sprouted grain with combined feed it should be given to animals within 1,5-2 hours. To take attention at the sprouted grain’s storage short duration of, its using at products producing is problematic. Therefore, there is a need own grain’s germination capacities on livestock and poultry complexes to create. The installation for grain’s germination is given. It is characterized by design’s simplicity and allows the water for grain’s soaking to cleaned, disinfect and use repeatedly. The device and operation’s principle of the presented experimental grain germination’s installation are described. The factors influencing the grain’s germination and optimization’s criteria by which quantitative and energy indicators of this installation’s operation can be determined are given.

Разработка технологии сыра, обогащенного овощными биологически активными веществами

The search for plant raw materials containing biologically active substances and its use in food production is a promising direction that allows increasing the range of products with high biological value. The aim of the work was the development of technology production and evaluation of the quality of dairy products, namely cheese, using local vegetables rich in biologically active substances. In order to expand the range of functional dairy products, we studied the chemical composition of vegetables common in Western Georgia, namely carrots. It is a complete source of vitamins, minerals, organic acids, pectins, dietary fiber, carbohydrates, β-carotene. Carrot has antitumor, antimutagenic properties; strengthens the immune system. It is also easily digestible and therefore occupies an important place in the human diet. As a result of research, a technology has been developed for manufacturing a new dairy product – cheese using carrots. Cheese enriched with carrots provides the body with many vitamins, macro- and microelements. Vegetable raw materials, with their taste properties, are well combined with a dairy product, and at the same time form a specific color, new pleasant taste characteristics, and increase the nutritional value of the product. The used biologically active additive not only enriches the product with a certain biologically active substance, but also affects the technological properties and quality indicators of the finished product. One of our goals in this experiment was to ensure the maximum concentration of biologically active substances in a functional product without compromising the organoleptic characteristics of the finished product. Since the new product is characterized by a specific taste, we considered it appropriate to include it in different percentages, which ensure the formation of color, taste and aroma, and the structure of the cheese. At the final stage of research work, the content of β-carotene, calcium and vitamin C, physicochemical and microbiological parameters, and storage periods were determined in the new product.

The influence of different enzymatic preparations and skin contact time on aromatic profile of wines produced from autochthonous grape varieties Krstac and Zizak

This study aimed to show aromatic profile of wines produced from two autochthonous grape cultivars Krstac (K) and Zizak (Z). During the wine production two enzymatic preparations (EP) Lallzyme cuvee blanc (CB) and Lallzyme enzymatic preparation ? (EB) and different time of skin contact (4 and 8 h) were applied. Aromatic compounds were detected by GC/FID?MS analysis. Significantly higher content of total detected aromatic compounds compared to appropriate controls (168.54 and 161.72 mg L-1) was observed for K EB4h (176.33 mg L-1) and Z CB4h (177.29 mg L-1) wines. Skin contact and usage of EP mostly increased content of 2-phenylethyl and isoamyl alcohols. Wines from both varieties showed higher content of hexanoic and octanoic acids compared to the control. It is interesting to emphasize that content of esters that are responsible for fruity aroma of wine which is important for pleasant taste (isoamyl acetate ? banana, ethyl hexanoate ? ripe banana, 2-phenylethyl acetate ? powerful fruity rose like) were increased in all samples compared to the controls. The highest grades, after sensory evaluation, were obtained for K EB 8h (18.0 out of 20.0) and Z CB 8h (18.2 out of 20.0).

ТЕХНОЛОГІЯ ОТРИМАННЯ ОЛІЄ-ПРЯНИХ СУМІШЕЙ

One of the key areas of work is the creation of a product with a balanced fatty acid composition and enriched with biologically active substances that exhibit antioxidant and antibiotic properties at the same time, with a pleasant taste andaromatic properties and with an extended shelf life.The quality indicators of experimental oil samples were experimentally confirmed, and their fatty acid composition was investigated by the chromatographic method.A blend of oils was developed according to the ratio of PUFA and MUFA: first cold-pressed high-oleic sunflower oil 25%, first cold-pressed rye oil 50%, refined sesame oil 25%. It was established that the mixture of oils contains fatty acids, in particular oleic - 43.9%; linoleic – 22.3%; linolenic - 10.5%. The totalcontent of unsaturated fatty acids is 76.7%, of which 32.8% are polyunsaturated, which made it possible to bring the fatty acid composition of the blend as close as possible to the ideal fat formula and achieve the ratio ω-6:ω-3 = 2:1.The chemical composition of spices was studied, namely the content of carotenoids, essential oils and polyphenolic com-pounds. It was found that among the samples of the selected spices, the largest amount of essential oil is contained in cloveseeds, which is 18.1%, the content of carotenoids and polyphenolic compounds is the highest in dill inflorescences, which is 12% and 18%, respectively.A composition of spices was chosen, which includes clove seeds 33%, clary sage 33%, coriander seeds 17% and dill inflorescences 17%. A method of obtaining an oil-spice mixture by the method of vacuum extraction has been developed. It was established that the oil-spice mixture was obtained by vacuum extraction has a long shelf life, as it does not come into contact with air oxygen.The consumption of the developed oil-spice mixture is recommended to be used for various segments of the population for preventive purposes.

Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method

SummaryDonuts are the snack food which are coated with powdered seasonings to increase flavour and shelf life. In this regard, electrostatic coating is being developed for efficient coating method and to overcome uneven coating and dust production. During electrostatic coating, charged powder particles produce even coating on target surface. Electrostatic coating of cocoa powder was carried out at high voltage (0–20 kV) and the results were compared to manually coated fried donuts. Cocoa powder particles had irregular polygonal and polyhedral shapes with an average particle diameter (18.12 ± 0.91 μm). The values of adhesion, dust reduction and transfer efficiency were higher at 15 kV and lower values at 0 kV. Coated sample at 15 kV showed the lowest change in weight loss (05.99%) during the storage. Due to an even coating of cocoa powder at 15 kV, donuts exhibited pleasant taste, uniform and dark brown colour. While, shelf life of coated donuts at 15 kV lasts up to 29 days as compared to other samples. It can be concluded from the results that the electrostatic coating of donuts with cocoa powder was best at 15 kV with higher transfer efficiency, adhesion and consumer acceptability.

Nutrition claims influence expectations about food attributes, attenuate activity in reward-associated brain regions during tasting, but do not impact pleasantness.

Nutrition claims are one of the most common tools used to improve food decisions. Previous research has shown that nutrition claims impact expectations; however, their effects on perceived pleasantness, valuation, and their neural correlates are not well understood. These claims may have both intended and unintended effects on food perception and valuation, which may compromise their effect on food decisions. We investigated the effects of nutrition claims on expectations, perceptions, and valuation of milk-mix drinks in a behavioral (n=110) and an fMRI (n=39) study. In the behavioral study, we assessed the effects of a "fat-reduced" and a "protein-rich" nutrition claim on expected and perceived food attributes of otherwise equal food products. In the fMRI study, we investigated the effect of a "protein-rich" claim on taste pleasantness perception and valuation, and on their neural correlates during tasting and swallowing. We found that both nutrition claims increased expected and perceived healthiness and decreased expected but not perceived taste pleasantness. The "protein-rich" claim increased expected but not perceived satiating quality ratings, while the "fat-reduced" claim decreased both expected and perceived satiating quality ratings. In the absence vs. presence of the "protein-rich" claim, we observed an increased activity in a cluster extending to the left nucleus accumbens during tasting and an increased functional connectivity between this cluster and a cluster in right middle frontal gyrus during swallowing. Altogether, we found that nutrition claims impacted expectations and attenuated reward-related responses during tasting but did not negatively affect perceived pleasantness. Our findings support highlighting the presence of nutrients with positive associations and exposure to foods with nutrition claims to increase their acceptance. Our study offers insights that may be valuable in designing and optimizing the use of nutrition claims.