Aroma Scores Research Articles

Freeze-thawing and osmotic dehydration pretreatments on physicochemical properties and quality of orange-fleshed sweet potato slice during hot air drying

The study investigated the effects of pretreatments of freeze-thawing at - 20 °C (FT), osmotic dehydration at 20 % (w/v) of sucrose (OD), and water only (WO) on vitamin C content, total phenolic content (TPC), antioxidation (1,1,-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and moisture content (MC). The study further assessed the energy Consumption Rate (ECR), drying Rate (DR), drying kinetics and Sensorial properties of Orange-Fleshed Sweet Potato (OFSP) slices dried using hot air drying (HAD). FT pretreatment improved the preservation of Vitamin C (12.73 ± 0.26 mg.100 g-1 dm), TPC (26.20 ± 0.65 mg GAE/g db.), ABTS (37.12 %), and DPPH (44.77 %) than the OD and WO. Again, the FT recorded the lowest moisture content (6.5 %) after drying, and lower drying time (6 h), than the OD (7.5 h), WO (9.5 h), and Control (11hours). However, the ECR of both FT and OD exhibited the same ECR (15 kWh/kg). The OD recorded higher scores for Colour (7.0), and Appearance (7.0) per the sensory evaluation conducted compared for FT, WO, and Control. However, the FT recorded higher scores in Aroma (8.6), Flavour (8.6), and General Acceptance (8.5) than the OD, WO, and Control. Among the three pretreatments, FT was found to enhance the drying kinetics comparative to the WO and OD pretreated sample. Newton's model fitted well to the experimental results (R2 > 0.999) than the first order and Weibull models.

Karakteristik Organoleptik dan Profil Senyawa Volatil Rendang Bumbu Instan dengan Head Space Solid Phase Microextraction (HS-SPME) dan Gas Chromatography Mass Spectrometry (GC-MS)

Rendang is a traditional dish with various spices, with meat and coconut milk as its primary ingredients. This research utilized instant rendang seasoning to prepare rendang in the form of bran, which was then tested for its organoleptic properties, chemical characteristics, and volatile compounds. The purpose of this study was to determine the chemical characteristics, organoleptic properties, and volatile compounds responsible for the strong aroma in the most preferred rendang seasoning, using Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) for sample extraction. A factorial completely randomized design was applied with two factors: brand of instant rendang seasoning (Indofood, Bamboe, and Kokita) and cooking duration (60 and 120 minutes). Data were analyzed using analysis of variance at a 95% significance level. The results showed that Bamboe brand instant rendang seasoning with a 120-minute cooking process was the most preferred by panelists. It exhibited a moisture content of 34.41%, ash content of 5.37%, protein content of 10.47%, fat content of 39.52%, and total sugar content of 10.54%. The hedonic test scores for color, aroma, texture, taste, and overall liking were 3.73, 2.93, 3.50, 3.57, and 4.00, respectively. Linalool, 1,2-Dihydropyridine, 1-(1-oxobutyl)-, and linalyl acetate were identified as the key compounds contributing to the strong aroma of the rendang seasoning.

TINGKAT MUTU HEDONIK BEKASEM IKAN NILA PADA LAMA FERMENTASI YANG BERBEDA

Fish is an economical food source and offers a more affordable alternative compared to beef and chicken. One of the commodities suitable as an inexpensive, easily found, and cultivated food with high protein value is tilapia. However, tilapia is perishable if not handled quickly or stored at low temperatures. To extend the shelf life of tilapia, processing is needed to maintain both the shelf life and the quality of the product, one of which is through fermentation. One traditional fermentation method frequently used by the people of South Sumatra is Bekasam. This study aims to determine the effect of the fermentation duration of Bekasam tilapia on its preference level or hedonic quality. Observations were made on days 3, 5, 7, 8, and 9 with organoleptic and hedonic tests on those days. The method used in this research is an experimental method. Non-parametric data from the organoleptic tests were analyzed using the Friedman test, followed by ANOVA. The parameters tested included pH, appearance, aroma, taste, and texture of Bekasam tilapia. The results showed that Bekasam tilapia with 3 days of fermentation provided the best results with a pH of 6.40, and the preference scores for appearance, taste, aroma, and texture were 5.00c, 4.33c, 5.91c, and 6.47c, respectively

Supplementation of Chlorella vulgaris Extracts During Brewing: The Effects on Fermentation Properties, Phytochemical Activity and the Abundance of Volatile Organic Compounds

Chlorella vulgaris, a microalga rich in secondary metabolites and nutrients, offers a promising alternative for promoting microbial growth in food fermentation processes. This study aimed to evaluate the effects of C. vulgaris extracts on fermentation kinetics, sensory characteristics, phytochemical composition, antioxidant activity, and the abundance of volatile organic compounds (VOCs) in treated versus control beers. The bioactive compounds from C. vulgaris were extracted using an ultrasound-assisted method with water as the solvent. A German Pilsner-style lager beer (GPB) was brewed and supplemented with 0.5, 1, and 5 g/L of C. vulgaris extracts prior to primary fermentation. Yeast viability, °Brix, and pH levels were monitored to assess fermentation progress. Phytochemical composition was analyzed by quantifying total polyphenols and flavonoids. The antioxidant activity of the beer was evaluated using both the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) and hydrogen peroxide assays. The addition of C. vulgaris extracts resulted in increased yeast viability and slight variations in gravity during the 7-day fermentation period. Moreover, the beers supplemented with C. vulgaris extracts demonstrated higher levels of total polyphenols, flavonoids, and antioxidant activity compared to the GPB. Specific volatile organic compounds, including 2-methyl-1-propanol, 1-hexanol, isopentyl hexanoate, 2-methylpropyl octanoate, β-myrcene, and geranyl acetate, were significantly more abundant (p < 0.05) in the treated beers than in the control. Sensory evaluations revealed a favorable impact of the treatment on aroma scores compared to the GPB. Overall, the findings indicate that C. vulgaris extracts could be a valuable ingredient for developing functional beers with enhanced health benefits, particularly regarding antioxidant activity. Additionally, the results underscore the importance of exploring innovative approaches that utilize natural sources like Chlorella to enrich the nutritional profile and sensory qualities of fermented products.

Regulation of eating quality, sensory aroma and 2-acetyl-1-pyrroline biosynthesis in fragrant rice through foliage application of aromatic compounds

The experiment was conducted at the research area of Sher-e-Bangla Agricultural University from 15 June 2022, to 25 November 2022 (Aman season) to evaluate the impact of aromatic compound application on fragrant rice. The experiment included two factors: factor 1 comprised four rice varieties (BRRI dhan34, BRRI dhan70, BRRI dhan80, and Tulshimala), and factor 2 comprised application of four aromatic compounds (L-proline, α-ketoglutaric acid, γ-aminobutyric acid, and sodium selenite). A randomized complete block design was employed with three replications. Results revealed significant effects of aromatic compound applications and/or rice varieties on grain eating qualities, sensory aroma and 2-acetyl-1-pyrroline, which were superior in Tulshimala and BRRI dhan34. α-Ketoglutaric acid and sodium selenite application improved water uptake ratio, amylose and amylopectin content, alkali spreading value, gel consistency, protein content, sensory aroma score, and kernel stickiness and tenderness of fragrant rice. Moreover, α-ketoglutaric acid application led to enhanced 2-acetyl-1-pyrroline content in Tulshimala and BRRI dhan34. Several eating quality and fragrance parameters were found either positively or negatively correlated. Apparent amylose content exhibited a negative correlation with stickiness of kernel. Sensory aroma and grain 2-AP content were also positively correlated.

Chemical Quality (Water Content, Protein, Fiber) and Organoleptic Properties of Chicken Nuggets with Addition of Vegetables

This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumbs, eggs, pepper, salt, ice water, carrots, broccoli, spinach, and young corn. Five treatments were applied: P0 (no vegetable addition), P1 (carrot addition), P2 (broccoli addition), P3 (spinach addition), and P4 (young corn addition). The research employed a Completely Randomized Design (CRD) for analyzing chemical quality and a Randomized Block Design (RBD) for examining organoleptic properties. Preferences were tested using the Kruskal-Wallis test. The chemical quality measurements included moisture content, protein, and crude fiber, while the organoleptic measurements assessed color, aroma, texture, taste, and preference. The results showed that the addition of vegetables significantly (P0.05) affected moisture content but had no significant effect (P0.05) on protein and fiber content. Furthermore, the addition of vegetables significantly (P0.05) influenced the color, aroma, and taste of the nuggets, but did not significantly affect (P0.05) texture and preference. It was concluded that incorporating 10% vegetables into chicken nuggets increased moisture content without affecting protein and fiber levels or overall preference. The addition of carrots yielded the highest scores for aroma and taste preference.

Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator

EFFECT OF PAWPAW (CARICA PAPAYA) AND FLUTED PUMPKIN (TELFAIRIA OCCIDENTALIS) LEAVES EXTRACTS AS ADDITIVES ON CARCASS CHARACTERISTICS AND ORGANOLEPTIC PROPERTIES OF BROILER CHICKENS

Experiment was conducted to study the effect of pawpaw and fluted pumpkin leaves extracts as additives on carcass characteristics and organoleptic properties of broiler chickens. 500g of fresh Pawpaw and fluted Pumpkin leaves were pounded separately in 50cl of water each to obtain a homogeneous extracts of pawpaw leave extract (PLE) and fluted pumpkin leave extract (FPLE) and were administered in their drinking water of broilers across the treatments groups at 48 hours interval as follows: T1:0ml of PLE/ FPLE [commercial vitamins/minerals premix (control)], T2: 80ml PLE in 1 litter of water, T3: 80ml FPLE in 1 litter of water and T4:40ml PLE + 40ml FPLE in1 litter of water. ANOVA result indicated that the leaves extracts affected significantly (P<0.05) the carcass cuts of drumstick, thigh, neck, breast, feet, head and wing across all the treatment groups as this is favorably comparable to the birds in the control group without the extract treatment. Organoleptic properties scores of color, aroma and juiciness scores were significantly different (P<0.05) across the treatment groups but are all statistically similar as compared to the control group. The scores for flavour, tenderness, texture, appearance are not significantly different (P<0.05) across all the treatment groups. The overall acceptability score across the treatment groups as compared to the control groups was not significantly different (P<0.05). This implies that the leaves extracts treatments on the birds do not affect negatively the meat quality as well as the consumption of the birds.

Bee pollination affects coffee quality, yield, and trade-offs within them

Bees provide valuable pollination services by increasing crop yields. However, pollination services to crop quality – which often determines nutritional and financial value – have been less studied, particularly in tropical commodities such as coffee. Understanding how pollination affects coffee quality is critical because high-quality coffee on the specialty market fetches higher prices, which can potentially benefit farmers more than just focusing on yield alone. This study aimed to test the effects of bee pollination on coffee yield and quality and to evaluate possible trade-offs within them. We conducted bee-exclusion experiments on 30 coffee plants in the Tarrazú region of Costa Rica, controlling for several factors associated with coffee quality. At the end of the growing season, we harvested the berries and compared yield (that is, fruit set and weight) and quality (that is, the cup profiles of certified coffee tasters) among treatments. Our results indicate that bee pollination can lead to trade-offs in coffee production. Bee pollination significantly increased final fruit set by 9 % and the desired aroma scores by 2 %. However, these fruits weighed 7 % less than self-pollinated berries and displayed more body but less balance in their cup profiles. This is one of the first experimental studies to evaluate pollination services for coffee, considering not just yield but also its cup profile. We provide early evidence suggesting bee pollination improves coffee aroma, a critical quality attribute in specialty coffee. Our research emphasizes the importance of protecting or restoring bee habitats in coffee farms, which can not only improve income for coffee producers but also conserve biodiversity. Integrating these ecological insights into initiatives like 'bee-friendly' coffee production presents an innovative approach for stakeholders in the coffee supply chain and can serve as a strategic nexus of agricultural, economic, and ecological interests.

Influence of Nitrogen Fertilization on Quality Parameters and Heat Use Efficiency of Basmati Rice

ABSTRACT Physical, milling, cooking, and chemical qualities of basmati cultivars had great concern for researchers, producers, traders, and consumers as instability index of production is higher. Quality may be enhanced by good N optimization to responsive basmati varieties. Therefore, a field experiment was conducted for two consecutive years under split-plot design. Results revealed that application of 120 kg N ha−1 improved heat use efficiency (4.85 & 4.91 kg ha−1 degree-day−1), milling quality traits, physical quality, and chemical quality while aroma score (up to 2.50) improved only up to 60 kg N ha−1. Highest protein (7.79 & 7.77%) and least amylose (21.88 & 22.24%) content were recorded with highest N rates while highest protein yield (414.18 & 402.66 Kg ha−1) reported at 120 Kg N ha−1. Basmati varieties, HUBR 10–9 and HUBR 2–1, were superior in most of quality traits along heat use efficiency (4.62–4.70 kg ha−1 degree-day−1). However, short-grained aromatic variety HUR 917 recorded higher head rice recovery (64.34 & 63.21%), protein (7.61 & 7.63%), and amylose content over others. Most important trait, i.e. aroma (1.83–2.38) score, was higher with basmati varieties. Overall, basmati (HUBR 10–9 and HUBR 2–1) grown with 120 kg N ha−1 proved superiority. This study achieved better heat use efficiency along with improved quality of basmati rice which found to be positively correlated with most quality traits of basmati rice. The low amylose in basmati is preferable, and amylose found to be negatively correlated with heat use efficiency.

Preserving the Aromatic Profile of Aged Toma Piemontese PDO Cheese with Gaseous Ozone Technology: A Quality Assessment via SPME-GC–MS/E-Nose

The efficacy of low gaseous ozone concentrations (300 ppb and 400 ppb) in controlling spoilage microflora and preserving the quality of the aged Toma Piemontese PDO cheese was explored. The research integrates consumer tests, Gas Chromatography-Mass Spectrometry (GC-MS) with Solid phase Microextraction (SPME) fiber and Electronic Nose (e-nose) analysis to conduct a detailed assessment of the cheese's aromatic composition. Results indicate that low ozone concentrations significantly affected spoilage microflora, preserving the overall quality. Through GC-FID (Flame Ionization Detection) analysis, 22 of all identified compounds by GC-MS were quantified, including ethyl acetate (sweety), diacetyl and acetoin (buttery). Compared with the untreated sample, ozone treatments maintained the distinctive characteristics of Toma Piemontese PDO cheese, reducing the formation of off-flavors-related compounds (i.e., ethanol). Moreover, ozone-treated samples correlated with positive aroma scores given by consumers. However, sensory perception involves complex interactions among aroma compounds, highlighting the importance of advanced approaches. The utilization of a 12-sensor Quartz Microbalance (QMB) e-nose played a crucial role in identifying subtle differences in aroma, contributing to a more nuanced understanding of ozone treatments on the cheese's sensory profile. In conclusion, this research demonstrates the potential of ozone technology as a viable and effective method for improving the quality of aged Toma Piemontese PDO cheese.

Preparation of β-Cyclodextrin(CD)/Flavour CD Powder and Its Application on Flavour Improvement of Regular Coffee.

To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee's aroma score by 3.0-4.0 points and increase the flavour score by 2.1-3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0-4.0 points on aroma and 2.1-3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.

Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder

Noncommunicable diseases (NCDs) are the major cause of mortality globally. Malnutrition and inadequate or excessive intake were associated with increased risk factors for NCD development. This study aimed to determine the organoleptic profile and nutritional value of biscuit food formula from local food based on soybean (Glycine max) flour, tempeh flour, and Moringa leaf powder. This study was conducted in Yogyakarta, a city located in Indonesia in Southeast Asia. The organoleptic test involved 36 semi-trained panellists who fulfilled the established standards. The organoleptic profile was evaluated for colour, taste, aroma, texture, aftertaste, and overall acceptability. Five biscuit formulas, including the control (F0) and four sample treatments with the addition of 0 g (F1), 2.5 g (F2), 5 g (F3), and 7.5 g of Moringa leaf powder, were tested. The ratio of soybean flour to tempeh flour was 5:2 without F0. Organoleptic properties were analysed using the Friedman test and the Wilcoxon test. The highest scores for organoleptic profile, including colour, taste, aroma, texture, aftertaste, and overall acceptability parameters, were observed in F2, which was added with 2.5 of g Moringa leaf powder, and scored 3.61 ±0.599, 3.47 ±0.654, 3.67 ±0.793, 4.06 ±0.475, 3.22 ±0.898, and 3.53 ±0.654 respectively. Selected biscuit formulation (F2) per 100 g contains 534.8 kcal of energy, 18.8 g of protein, 33.0 g of fat, 40.49 g of carbohydrate, and 18.08 g of dietary fibre.

Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time

This research has the objective to determine the effect of flour rasio kepok banana and black rice Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized design Complete (RAL) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40% : 60% and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 mintes minutes). The data obtained was analyzed using ANOVA and followed by Duncan Multiple Range Te. Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there There was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content and water absorption. The best treatment is Banana flour : black rice flour on moisture content, starch content and water absorption. The best treatment is flakes with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value value of water content 4.77%, ash content 2.12%, fat content 8.35%, content protein 5. 5 5,56% starch content 78.01% water absorption 24.96%, hardness 414.57N and dietary Fiber content of 5.22 %, calcium content of 169.89mg/100g and the average of favorability favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)

Characteristics of Herbal Tea Bags From a Mixture of Pandan Leaf Powder (Pandanus amaryfolius Roxb.) and Red Ginger (Zingiber officinale var. Rubrum)

This study investigated the effect of a mixture of pandan leaves and red ginger on the characteristics of herbal tea bags. Utilizing a completely randomized design (CRD) with 5 treatments and 3 replications, the data were statistically analyzed using ANOVA, followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significance level. The treatments involved varying ratios of pandan leaves to red ginger: A (90:10 g), B (80:20 g), C (70:30 g), D (60:40 g), and E (50:50 g). Observations included tests for water content, ash content, polyphenol content, IC50 antioxidant activity, total plate count, and organoleptic properties. The results demonstrated that the mixture of pandan leaves, and red ginger significantly affected water content, ash content, total polyphenols, and IC50 antioxidant activity. Based on chemical, microbiological, and organoleptic analyses, treatment D (60:40 g) was identified as the optimal formulation, yielding the following values: water content (6.55%), ash content (4.44%), total polyphenols (28.63 mg GAE/g), antioxidant IC50 (100.31 ppm), total plate count (6.4 x 10^2), and organoleptic scores for color (3.70%), aroma (3.40%), and taste (3.10%).

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

Orchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness).

Aktivitas Antioksidan dan Evaluasi Sensori Kukis Tersubstitusi Tepung Kacang Hijau dan Tepung Kulit Buah Naga Merah

Bad eating habits with high fat content but low fiber have been linked to the rise of degenerative diseases, and this is a main driven factor of developing high fiber and antioxidant foods. Green bean flour contains high protein and phenolic compounds such as flavonoids while red dragon fruit peel flour contains high antioxidants and fiber. The aim of this study was to investigate physico-chemical and sensory properties of cookies substituted with green bean and red dragon fruit peel flour. The flour formulations consisted of wheat flour (TT), red dragon fruit peel flour (TN), and green bean flour (TK) as follows: K1 (37.5% TT:62.5% TN), K2­ (37.5% TT:62.5% TK), F1 (38% TT:47% TN:15% TK), F2­ (38% TT:31% TN:31% TK), and F3­ (38% TT:15% TN:47% TK) as well as control K0 (100% TT). Cookies quality was observed, including physical properties, chemical properties, and sensory properties. The results of this study showed that substitution of green bean and red dragon fruit peel flour in the cookies had significant effects on physico-chemical properties and sensory tests. Treatment F3 was the best formulation based on physical, chemical, and sensory properties with hardness (8.75 N), L* (42.28), a* (17.31), b* (22.05), volume development (29.41%), moisture content (5.68%), ash (3.56%), fat (24.47%), protein (9.47%), carbohydrate (57.38%), crude fiber (13.12%), antioxidant capacity of (49.32%), and IC50 (97.92 ppm). The results of the sensory test for F3 sample had scores for color (1.13), aroma (2.43), taste (4.27), texture (3.23), and overall liking (4.30).

Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes

In this study, two extraction methods combined with gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS) were used to investigate the sensory characteristics of high-salt dilute fermented soy sauce (HDFSS), and molecular sensory methods were used to characterize its aroma. Among them, 3-methylthiopropanal had the highest odor activity value (OAV) in HDFSS, and acetic acid had the highest content in HDFSS. The results showed that the concentrations of benzyl alcohol, phenethyl alcohol, 1-octen-3-ol, maltol, and 1-hydroxy-2-propanone did not vary significantly in the HDFSS of different fermentation processes. The Y2 HDFSS produced in the koji-making fermentation system 2 had higher concentrations of 3-methyl-1-butanol (malt) and 3-methylthiopropanal (roasted potato). Additionally, it received high aroma scores in the sensory evaluation. Finally, by conducting aroma reconstitution and omission experiments on HDFSS from two different fermentation processes, the key aroma-active compounds, such as phenethyl alcohol, maltol, and guaiacol, were identified.

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.

Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

Study on the quality and consumer acceptance of sorghum (Sorghum bicolor L. Moench) flour-based dried noodle

Abstract Sorghum is growing to become an alternative substitute of food ingredients for various food products. Supported by its productivity and high nutrient content, sorghum can be converted into flour, substituting wheat flour in food products, such as dried noodles. This study aimed to evaluate the chemical, physical, and sensory quality of sorghum-based dried noodles. The research was conducted by Complete Randomized Design of Experiment (CRD) with Two Factors: the variety of sorghum and the level of sorghum substitution. The combinations of variety and substitution levels used in this study were Numbu-30%, 45%, 60% and Super 2-30%, 45%, 60%. The increased proportion of sorghum flour in noodles formulation resulted in higher ash, fat, and carbohydrate content but lower water and protein content. In addition, substituting wheat flour with sorghum flour increased the swelling index of the dried noodles but resulted in a higher cooking loss. In terms of sensory acceptance evaluation, the higher level of sorghum substitution increased the colour’s acceptance score, while on the other hand, reduced the acceptance score for aroma, flavour, and texture attributes of dried noodles.