Sensory Acceptability Research Articles

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of Dovyalis caffra Fruit Yogurt

This study investigated the effect of incorporating up to 15% (w/w) Dovyalis caffra fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21 days. Compared to the control, formulations with added pulp recorded enhanced contents of ascorbic acid, total polyphenols, fiber, total titratable acidity (TTA), and yellowness, which is in line with increasing fruit pulp. This, however, corresponded to significantly lower contents in fat, protein, viscosity, pH, and overall sensory acceptability. Pulp incorporation had no significant effect on moisture, ash, and water-holding capacity (WHC) of formulations. Storage for up to 21 days indicated a significant increase in TTA and a corresponding decrease in pH but no significant change in WHC and viscosity of formulations. There was no detection of coliforms, yeasts, and molds in all samples throughout the storage period. This study demonstrates that Dovyalis caffra fruit has significant potential in the formulation of nutritious, desirable, and shelf-stable fruit-based yogurts. Further product optimization is, however, recommended to maximize the organoleptic quality of the formulations.

Optimization of microwave-assisted extraction of bajra milk using response surface methodology

Millets, especially bajra, are known for their ability to thrive in harsh climates and resist pests. Bajra contains high nutritional values, including a high level of protein, fiber and essential minerals like iron, zinc, calcium and magnesium. Plant-based beverages such as bajra milk are becoming more popular as lactose-free, nutritious alternatives to dairy milk. Bajra milk is rich in antioxidants, phenolic acids and flavonoids, offering health benefits such as improved heart health, diabetes control and immune system support. Microwave-assisted extraction (MAE) has proven to be an energy-efficient and a sustainable technique for producing plant-based milks like bajra milk. Compared to conventional methods, MAE reduces nutrient loss, speeds up the process and improves the protein content, viscosity and sensory acceptability. Response surface methodology (RSM) was used to optimize the extraction processes, identifying ideal conditions of soaking time of 16 h, microwave time of 1.5 min and a temperature of 85 ?C. Under these parameters, the extraction yield was 70.23 %, with a protein content of 5.57 g/100 ml and an overall acceptability rating of 7.2. The aim of this present study is to use the RSM tool to optimize the microwave-assisted extraction of bajra milk and compare the physicochemical and nutritional properties of the conventional method and MAE, MAE bajra milk as a cost effective, ecofriendly solution for large scale plant-based milk production positioning bajra as a valuable alternative.

Effects of Cricket Powder on Growth Performance, Carcass Traits, Pork Quality, Physicochemical, and Sensory Analyses of Finishing Swine

Feeding pigs, a balanced diet is an important factor to promote growth performance and results in higher yield and quality pork. Alternative ingredients such as cricket powder (CP) can be used as a substitution to provide high-quality protein for swine. Therefore, this experiment was investigated the effects of cricket powder on growth performance, carcass traits, pork quality, physicochemical, and sensory analyses of finishing swine. Eight finishing hogs (Hampshire cross) were allotted to two treatments: 1) control (0% CP) and 2) control + 2% CP (CP replaced SBM), for 34 days. All treatments were analyzed for growth and carcass performance (ADG, ADFI, G: F, LEA, BF, HCW, and DP), sensory evaluation (9-point hedonic scale with 14 trained panelists), physicochemical (nutrition content, pH, moisture (%), ash content, color (L*, a*, b*), lipid oxidation (TBARS)), and microbiological analysis (aerobic heterotrophs (AH), E. coli, Enterobacteriaceae). Pork loin samples coated with 2% CP were used for all treatments, except the control treatment. Each treatment was prepared and stored at 3°C for 9 days. The results showed that the control diet pigs outgained pigs fed 2% CP 1.03 kg/d vs. 0.62 kg/d. There was no difference (p>0.05) in ADFI or G: F regardless of treatment. Pigs fed 2% CP tended to have greater DP (80.10% vs. 78.21%). The 2% CP treatment obtained the highest scores for all sensory attributes, acceptability (85.71%), and purchase intent (71.43%). Adding 2% CP improved the crude fiber (4.44%), iron (13.60 ppm), and zinc contents (21.50 ppm). Pigs fed 2% CP had increased (p<0.05) a* redness (10.51), pH value (5.91), and moisture content (73.03%). No E. coli and Enterobacteriaceae were detected in this experiment. In addition, samples with 2% CP increased redness values, decreased lipid oxidation, and decreased aerobic heterotrophs counts compared to the control treatment. Thus, our results suggest that adding cricket powder in swine production can be used to promote sustainability, enhance meat color, decrease undesirable microorganism growth, and prolong the shelf-life of pork loin.

Whey Based Bulla Porridge Using Different Proportions of Acidic Whey and Water

Bulla porridge is a traditional food item often made from bulla paste, which is primarily obtained from fully matured Enset (<i>Ensete ventricosum</i>) plants. It is high in carbohydrates but low in protein. This study aimed to improve the nutritional value and sensory attributes of bulla porridge. 5 kg of bulla paste was collected from Gurage zone, Ezha woreda, Ethiopia. The experiment included seven treatments: T1 (100% water), T2 (85% Acidic Whey & 15% Water), T3 (70% Acidic Whey & 30% Water), T4 (55% Acidic Whey & 45% Water), T5 (40% Acidic Whey & 60% Water), T6 (25% Acidic Whey & 75% Water), and T7 (10% Acidic Whey & 90% Water). The moisture, ash, crude protein, calcium, iron, and zinc content of acidic whey blended bulla porridge ranged from 0.54% to 1.65%, 0.33% to 4.65%, 0.43% to 1.43%, 177.60 to 530.50, 9.37 to 24.51, and 0.69 to 2.34, respectively. The highest sensory attribute scores were 8.33 for appearance, 8.47 for color, 7.87 for taste, 8.07 for odor, 8.07 for texture, and 8.15 for overall acceptability. Bulla porridge with 70% acidic whey and 30% water showed a 16% increase in protein, 35% increase in calcium, and 7% increase in zinc. Bulla porridge made with acidic whey can be significantly improved in terms of protein content and sensory acceptability compared to the control.

Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

AbstractThe aims of this study were to formulate 2% and 3% (w/v) hemp seed beverages and to evaluate chemical composition, colloidal stability, safety, and sensory profiles after roasting the seeds (150 °C, 15 min). Beverages with 2% and 3% roasted hemp seeds evidenced acceptable sensory attributes and nutritious profile, containing 0.6–1% protein, 0.4–0.6% dietary fibre, and 0.5–0.8% lipids –mainly unsaturated fatty acids–, respectively. The roasting treatment significantly increased the phenolic content by 49–55% and the antioxidant capacity by 15%, and improved the sensory attributes of the beverages. Low peroxide levels (<1 meq O2/kg) in roasted hemp seed beverages were detected up to five days in cold storage, with better capacity against oxidation at 2% seed content. The use of 0.03% gellan gum improved the physical stability of suspensions contributing to their overall acceptability. Roasted hemp seed beverages showed no cannabinoid and tetrahydrocannabinol (THC) content. The advantages observed after roasting the seeds on phenolic content, antioxidant activity, sensorial acceptability and safety provided better attributes for the feasibility of beverages formulated with hemp seeds. The results showed a formulation suitable for the development of potential industrial roasted hemp seeds beverages with promising compositional profiles.

A flavoromics approach to investigate the effect of Saskatoon berry powder on the sensory attributes, acceptability, volatile components, and electronic nose responses of a low-fat frozen yogurt

IntroductionSaskatoon berries are grown in Canada and some northwestern states in the United States, and are notable for containing abundant antioxidant polyphenols, vitamins, metal elements, and fiber. To increase consumer interest in and accessibility to Saskatoon berries, some producers have begun to develop processes for refining Saskatoon berries into a powder with an extended shelf life that can be incorporated into a variety of value-added food products. To assess the desirability of this approach, this study sought to determine how the sensory attributes, consumer acceptability, and volatile and non-volatile composition of a plain, Greek-style frozen yogurt (PY) changed when fortified with 16% Saskatoon berry powder (SBP). Greek-style frozen yogurt was chosen as the food to be fortified for this study due to its low fat and relatively high calcium and protein content as well as its popularity among consumers.ResultsDescriptive analysis of the two yogurt formulations by 11 participants determined that SBY was higher in berry aroma, berry flavor, and sweetness, and lower in cream aroma, dairy aroma, and sourness compared to PY. SBY was lower in iciness and degree of smoothness and higher in viscosity and mouth coating compared to PY. Untrained participants (n = 112), found no significant differences in color, flavor, and overall acceptability between SBY and PY. However, SBY was significantly less acceptable than PY for texture and aroma. Iciness was the most influential variable related to texture acceptability. For aroma acceptability, berry flavor (negatively related) and berry aroma (positively related) were the most influential attributes. The exposure of Saskatoon berry powder (SBP), PY, and SBY to e-nose sensors showed consistencies in replicate analysis (n = 25 measurements/sample), and cross validation of the PCA showed that the model could sort samples into the correct class with 98.7% accuracy. Key volatile organic compounds (VOCs) responsible for berry and fruity aroma in SBP were also found to be retained in the SBY. Several key phenolic compounds with therapeutic effects such as baicalein, chlorogenate, gallic acid, p-coumaric acid, and syringic acid were also identified in both SBP and SBY samples, potentially indicating that the SBY may retain some of the health benefits associated with the consumption of raw Saskatoon berries.

Sensory Evaluation Scores of Iron-Enriched Food Supplement by using Avocado (Persea americana L.), Dates (Phoenix dactylifera L.) and Beetroots powder (Beta Vulgaris L.)

This study investigates the sensory properties of an iron-enriched food supplement formulated with varying proportions of avocado and dates, enriched with different concentrations of beetroot powder. The purpose of this research is to analyze the effect of avocado-date ratios and beetroot powder concentrations on the sensory characteristics, including color, texture, flavor, and overall acceptability. Sensory evaluation was conducted using a structured 9-point hedonic scale by a panel of trained evaluators. Findings indicate that both avocado-date ratios and beetroot concentrations significantly influence sensory acceptability, with the 70:30 avocado-date ratio at 2% beetroot powder (T8) achieving the highest overall score.

Physicochemical and Organoleptic Characteristics of Sourdough Bread with Kefir Grain Added to The Starter

Kefir grains function as a multifaceted starter comprising a variety of microbiota, such as lactic acid bacteria, yeast, and acetic acid bacteria, encapsulated within a polysaccharide matrix. This study investigates the efficacy of kefir grains in creating sourdough starters to assess sourdough bread's physical and chemical properties and identify the ideal formulation based on sensory acceptance. A Completely Randomized Design (CRD) comprised five treatments and three replications. Data were subjected to statistical analysis by Analysis of Variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a 5% significant threshold. The results indicated that including kefir grains in the sourdough starter markedly affected dough development, bread volume, acidity (pH), moisture content, ash content, protein content, carbohydrate content, and sensory characteristics, including texture and flavor. Treatment C, utilizing a 10% starting concentration, had the most advantageous outcomes, attaining enhanced sensory and compositional quality.

Development and characterization of functional beverage based on soursop (Annona muricata L.), inulin, and whey powders

This study aimed to develop and evaluate "functional" beverages made from a blend of soursop (Annona muricata L.), whey, and/or inulin using a selected Lactobacillus strain. To achieve this objective, various steps were conducted: 1) analysis of soursop powder in its chemical proximal, physicochemical, and antioxidant properties, 2) selection of Lactobacillus species with the highest ability to grow in a formulated beverage, 3) evaluation of several beverages based on soursop, whey, and/or inulin in their physicochemical characteristics, antioxidant capacity, probiotic survival, and sensory acceptance to choose the one with the highest quality characteristics, 4) analyze the effect of storage time (20 days at 4°C) on the quality characteristics of chosen beverage. The results indicated that soursop contains functional compounds like dietary fiber (2.41 %), total phenolic compounds (370.26 mg GAE/100 g), and antioxidant capacity (2260.72 mg Trolox/100 g). Although LAB grew (6.88-7.73 log cycles) in formulated beverage, L. acidophilus presented the highest microbial count (7.73 log cycles, p < 0.05) after 12 h of fermentation; therefore, it was used to ferment soursop solutions. On the other hand, among fermented beverages, the one formulated with soursop, whey, and inulin presented the highest probiotic growth and antioxidant capacity. Therefore, it was analyzed during the storage at 4°C. After storage time, the fermented beverage maintained a high probiotic count (> 7.5 log cycles) and antioxidant capacity (even more than at the beginning of storage), with a good sensory acceptance (like it). Thus, this study successfully developed a probiotic beverage using soursop, whey, and inulin, which have favorable functional properties and sensory acceptance.

Biogeographical influences on the nutritional and sensory attributes of Pearlspot Cichlid (Etroplus suratensis)

The pearlspot cichlid (Etroplus suratensis) occurs naturally in the water bodies of peninsular India and Sri Lanka. Six stations across three major lakes in Peninsular India are used to analyze the effects of biogeographical distribution on the nutrient profile, meat quality, and organoleptic qualities of pearlspot. The analysis included parameters such as gut content, proximate composition, fatty acid and amino acid profiles, meat colour, texture, and organoleptic acceptability, along with water parameters. The nutrient profile and sensory attributes of pearlspot are significantly influenced by biogeographical factors. The fish from higher saline areas Azhikode and Kanjiracode with 18.23 and 15.13 ppt, had better sensory acceptance. These sites had a higher proportion of diatoms (75.91%) and zooplankton (3.19%), respectively. The fish from Azhikode also had higher levels of protein (18.31%). The ratio of essential to non-essential amino acids was found to be optimal in all the stations. Azhikode samples had the highest concentration of polyunsaturated fatty acid (PUFA) (16.42%) and n3/n6 ratio (1.81). The meat color and texture of the fish samples significantly differed among the stations. The study demonstrates the importance of biogeographical factors on flavor, texture, and nutritional profile. The findings indicate that the production of nutritionally and organoleptically superior fish is possible by ensuring a proper rearing environment and diet.

Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value

This study aimed to examine the impact of lactobacillus fermented chickpeas (LFC) on dough quality and assess their application potential in biscuits. The results of rheological properties showed that LFC significantly increased the storage modulus (G') and loss modulus (G'') of the dough, with a greater increase in G'. The textural analysis showed that the LFC significantly increased the hardness of the dough before and after fermentation. In the low-field NMR analysis, LFC enhanced the bound water content of the dough and reduced the mobility of the water molecules. Furthermore, the network structure of gluten proteins was weakened by LFC, resulting in more exposed starch. In vitro protein digestibility increased by 28.01% at the gastric end and 11.76% at the intestinal end of LFC-biscuits as compared to chickpea biscuits. It was associated with lactobacilli fermentation reducing phytic acid and trypsin inhibitor activity in chickpeas. Moreover, the protein content of the biscuits has been increased (33.26%) and their free amino acid composition has been optimized. The hardness, brittleness, and specific volume of biscuits were significantly enhanced by LFC, with well sensory acceptance. These findings will enrich the theory of lactobacilli fermentation of legumes and inspire its application in baked foods.

Effect of microwave heat processing on nutritional, antioxidant, antinutrient, and sensory indices of soy flour enriched functional noodles

Soybean is considered a plausible carrier of health-promising potential phytonutrients; the soybean also contains higher magnitudes of antinutrients like tannins, phytates, trypsin, protease, and oxalates. Therefore, the present study was carried out to reduce the load of antinutrients using microwave (Mw) heat processing at 0.9 kW for 1.5 min, also assessing its effect on soy flour's nutritional, antioxidant, and value-addition properties. Results for nutritional composition of raw soy flour (RSF), microwave heat processed soy flour (MwSF) and supplemented noodles delineated the presence of higher ash (3%), dietary fibers (6.1%), proteins (42%), Zn (3.5 mg/100g), Ca (238 mg/100g), Mg (208 mg/100g) and K (355 mg/100g) in MwSF then RSF. However, MwSF supplemented noodles prepared at 2-6% supplementation levels (T1-T3) elucidated significant (p<0.05) improvement in ash (0.7-1.1%), fiber (3.7-4.1%), crude protein (10-17%), Zn (3.6-3.8 mg/100g), Ca (39-50 mg/100g), Mg (134-139 mg/100g) and K (440-446 mg/100g). Processing of raw soy flour by microwave heating was observed to reduce tannins, phytates, trypsin, protease, and oxalates by 88, 87, 93, 95, and 90%, respectively. The maximum supplementation of MwSF at 6% in the supplemented noodles significantly (p<0.05) improved the total phenolic contents (TPC), total flavonoid contents (TFC), ferric reducing antioxidant power (FRAP), and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) from 131-142 mg GAE/100g, 52-57 mg GAE/100g, 217-233 μmol/100g and 37-40%, respectively. Organoleptic evaluation of MwSF-supplemented noodles suggested the highest sensory acceptability at ≤4% supplementation level (T2). The study also suggests microwave heating as a viable approach to improve value-added goods' nutritional and antioxidant potential with the least safety concerns.

Chrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile

The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums. Results showed that the kill-green process increased the freedom degree of immobile water, reduced the relative content of free water, and induced microstructure alterations, thus enhancing the water diffusion and shortening the subsequent drying time by up to 46.15 %. Compared to SK, HHAIK more rapidly inactivated PPO and POD, causing an improved color profile of dried samples. Dried samples treated with HHAIK for 60 s exhibited higher retention of 9 individual phenolics, total sugar, amino acids, and volatile compounds, thus resulting in higher sensorial acceptance than those treated with SK for 60 s. This study offers theoretical insights and technical support for the future development of high-quality chrysanthemum products.

An insight into the use of extruded brewers’ spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance

Reduced in sugar biscuits made with fructooligosaccharides (15.2%) and 0%, 8% and 17% of extruded brewers' spent grain (EBSG) were formulated as a healthy snack. The investigation aimed to study the impact of the formulation on technological parameters, sensory attributes and gastrointestinal effects. Biscuits’ hardness, color, water and oil holding capacity, starch gelatinization and microstructure were analyzed. Products were tested in a randomized blind cross-over design trial with 51 adults, determining sensory acceptance, satiety and gastrointestinal tolerance. Results showed an addition of 17% EBSG caused product hardening, darker color, and a more compact structure. These parameters were in line with consumers' product description and caused lower acceptability, while the acceptability of biscuits with 8% or 0% EBSG did not differ (p > 0.05). However, biscuits with 17% of EBSG were the only ones to exhibit a positive effect on short-term appetite control. Formulations showed good and similar gastrointestinal tolerance (p > 0.05).

A novel edible biocomposite coating based on alginate from the brown seaweed Dictyota mertensii loaded with beeswax nanoparticles extends the shelf life of yellow passion fruit

In this study, an edible biocomposite coating of alginate extracted from the brown seaweed Dictyota mertensii was loaded with beeswax nanoparticles (BDMAB) to extend the shelf life of yellow passion fruit (Passiflora edulis f. flavicarpa). The films were characterized by morphology, moisture content, contact angle, water vapor permeability, solubility, and optical and mechanical properties. Using a 4 × 6 factorial design, coated fruit was evaluated during six storage intervals (0, 2, 4, 6, 8, 10 days) at 22.5 ± 0.5 °C and 65 ± 5 % RH, focusing on respiration rate, weight loss, peel thickness and color, pulp yield and color, soluble solids, titratable acidity, ascorbic acid, phenolics, antioxidant capacity, and sensory acceptance. The BDMAB coating, composed of 67.9 % (w/w) ADM (bleached), 5 % (w/w) glycerol, 8.5 % (w/w) beeswax, and 18.6 % (w/w) Tween 80, significantly (p < 0.05) reduced the respiration rate, minimized weight loss, and preserved quality attributes, such as acidity, ascorbic acid, phenols, and antioxidant capacity. A 3-day extension in shelf life was inferred based on the climacteric peak delay of BDMAB-coated fruits compared with the control. Sensory analysis confirmed the acceptance of BDMAB coating. Therefore, BDMAB biocomposite coatings have great potential for preserving yellow passion fruit and promoting sustainability and conservation.

Educational actions in childhood improve the perception of healthiness and sensory acceptance of sfiha with watercress presented in different packaging

Educational actions in childhood improve the perception of healthiness and sensory acceptance of sfiha with watercress presented in different packaging

Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties

This study investigated green needles and fine twigs (NT) from spruce, pine, and fir, widely available forest by-products, as potential functional ingredients and natural preservatives for whole wheat bread fortification. The effects of replacing water with NT extracts at 0, 35, and 70% levels were assessed on bread's secondary metabolite profiling, bioactivity, nutrition, and quality. The NT-bread demonstrated good stability of compounds analyzed by HPLC-DAD after 24 and 72 h, with a notable increase in the content of several polyphenols after 72 h of storage. This increase was correlated closely with an over 80% enhancement in antioxidant activity during storage, suggesting extended shelf-life. A total of 115 compounds were identified by UHPLC-QTOF-MS/MS, including flavonoids, phenolic acids, alkaloids, stilbenes, lignans, resin acids, and gibberellins. Among the substitution levels, 35% , particularly pine NT-fortified bread, was sufficient to enhance functionality while preserving bread quality and sensory acceptability, making it a strong candidate for further development as a bioactive product. Overall, the findings demonstrate the valorization potential of underutilized NT as natural antioxidants and will help provide the industry with phytochemical compositional information. This study highlights the broader applicability of these side streams by employing a green extraction technique (hydrodynamic cavitation) that yields valuable compounds, promotes sustainability, and supports the circular economy through a cost-effective and efficient process.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits

Aligning with sustainable food system development, in this study, date seeds were utilized to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and large particles of defatted date seed powder (DDSP). The remaining fiber-rich fraction (residue) was further utilized. Water content in biscuit formulation was replaced by the extract, and the fiber-rich fraction was substituted at three substitution levels; 2.5 %, 5 % and 7.5 %. Effects of baking on bioactive properties of dough, nutrient composition, sensory analysis, bioaccessibility of polyphenols, and shelf-life of biscuits were analyzed. Total phenolic content (TPC) increased in dough and biscuit with incorporated fiber-rich fraction. TPC of dough decreased with increasing particle size of fiber-rich fraction while biscuits exhibited an opposite trend. Similar tendency was observed with antioxidant activity of dough and biscuit. TPC was higher in biscuits than dough, with the highest values of 0.46 mg gallic acid equivalents (GAE)/g and 2.26 mg GAE/g in dough and biscuit, respectively. Fiber and moisture contents in biscuits increased while protein content decreased with fortification. Consumers showed moderate acceptance of fortified biscuits. Bioaccessibility index of polyphenols upon gastrointestinal digestion was high in biscuits with 5 % and 7.5 % substitution of small and medium sized particles of fiber-rich fraction. Phenolic retention increased with fiber fortification and at the end of 6 months the lowest thiobarbituric acid reactive substances (TBARS) value of 18.23 nmol malondialdehyde (MDA)/g sample, was observed in 7.5 % large particle substituted biscuit. Thus, utilizing date seeds in the form of green extracted polyphenols and fiber-rich fraction, as functional and bioactive ingredients highlight sustainable processing and utilization of date-fruit processing by-products.

Physicochemical and sensory properties of reduced-fat cookies made from gluten-free flour incorporated with glucomannan.

The food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF-SPC, 100% fat), 20% (GM80: FCF-SPC-medium glucomannan, 80% fat) and 30% (GH70: FCF-SPC-high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard. Cookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies. The results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization

In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits.