Sensory Evaluation Research Articles

A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism.

Poultry and livestock meat are important parts of the human diet. As living standards have improved, food taste has become a major influence on consumer quality assessment and meat purchasing choices. There is increasing research interest in meat taste and meat taste-active compounds, which include free amino acids, flavor nucleotides, taste-active peptides, organic acids, soluble sugars, and inorganic ions. Taste component research is also an important part of sensory science. A deeper understanding of the meat taste perception mechanism and interactions among different taste compounds will promote the development of meat science and sensory evaluation. This article reviews the main taste compounds in meat, factors influencing their concentrations, and the identification and measurement of taste-active compounds, as well as summarizing the mechanisms of taste sensing and perception. Finally, the future of scientific taste component evaluation is discussed. This review provides a theoretical basis for research on meat taste and an important reference for the development of the meat industry.

Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities.

The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one-bowl or two-bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human-trained panelists and pet food caregivers' perceptions of pet food. This review article examined a range of testing methods for evaluating the palatability of pet foods, specifically targeting products for dogs and/or cats. It outlined the advantages and disadvantages of each method. Additionally, the review provided in-depth insights into the key sensory attributes of pet foods and the methodologies for assessing palatability. It also explored pets' behavioral responses and facial expressions in relation to different pet foods. Furthermore, this review discussed current challenges and future opportunities in pet food development, including the use of instrumental analyses and artificial intelligence-based approaches.

Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study.

In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)-p-mentha-2,8-dien-1-ol, or β-damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products. PRACTICAL APPLICATION: This research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better-tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food.

Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards

Tea standard samples are the benchmark for tea product quality control. Understanding the inherent differences in Chinese national standards for Lapsang Souchong black tea of different grades is crucial for the scientific development of tea standardization work. In this study, Lapsang Souchong black tea of different grades that meet Chinese national standards was selected as the research object. The aroma characteristics were comprehensively analyzed through sensory evaluation, electronic nose, and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography–mass spectrometry). The findings indicate that the higher-grade Lapsang Souchong has a higher evaluation score. The results of electronic nose analysis indicate that the volatiles with differences in tea of different grades were mainly terpenoids and nitrogen oxides. The results of HS-SPME-GC-MS analysis show that the odor characteristics of the super-grade samples are mainly floral and fruity, and these substances mainly include D-Limonene, 3,7-dimethyl-1,6-octadien-3-ol and 3-Hydroxymandelic acid, and ethyl ester. The primary aroma characteristics of the first-grade samples are floral, sweet, woody, and green, with key contributing compounds including 2-Furanmethanol, 1-Octen-3-ol, and 5-ethenyltetrahydro-α,α,5-trimethyl-cis-, 4,5-di-epi-aristolochene. The main aroma characteristics of the second-grade samples are green, herbal scent, and fruity, and the main substances include 3,7-dimethyl-1,6-octadien-3-ol, 2,3-dimethylthiophene, Dihydroactinidiolide, and Naphthalene-1-methyl-7-(1-methylethyl)-. It is worth noting that the second-grade samples contain a large amount of phenolic substances, which are related to the smoking process during processing. This study lays a solid foundation for the preparation of tea standard samples and the construction of the tea standard system.

Influence of different rootstocks on the characteristics of Vermentino wines at altitudes in Santa Catarina

The objective of this study was to determine the best rootstock that enhances the enological characteristics of the Vermentino grape variety cultivated in the high-altitude region of Santa Catarina, Brazil, over three vintages (2018, 2019, and 2020). Four rootstocks were evaluated: '101-14 Mgt', 'Harmony', 'Paulsen 1103', and 'VR 043-43'. The physicochemical and sensory properties of the wines were assessed. The findings revealed that the rootstocks '101-14 Mgt', 'Harmony', 'Paulsen 1103', and 'VR 043-43' produced wines with the lowest total acidity in the 2019 vintage. The alcohol content was notably lower in wines produced with 'VR 043-43' in 2021. Sensory analysis indicated that wines made with the '101-14 Mgt' and 'Harmony' rootstocks in the 2019 vintage exhibited higher turbidity. The herbaceous character was most pronounced in the 2019 vintage, with a stronger herbaceous aroma regardless of the rootstock used. Acidity levels were highest in the wines from the 2021 vintage, particularly in those made with the 'Harmony' and 'VR043-43' rootstocks.

Evaluation of the antimicrobial and anticancer properties of Myrrh resin extract and its application in cacao beverages

Due to the potential health risks of synthetic food preservatives, there has been a noticeable increase in interest in finding natural food preservatives during the past few decades. The goal of this study was to investigate the use of a natural extract of Myrrh resin as an antimicrobial agent. The antioxidant properties of Myrrh resin extract (MRE) were analyzed using HPLC and GC–MS. The results showed that MRE contained potent antioxidant compounds, including 19 compounds, with the dominant compound being kaempferol, which had the highest value of 1896 µg/g. Quercetin was found to be the second most abundant compound, with a value of 520 µg/g.The efficacy of MRE as an antimicrobial agent against both Gram-positive and Gram-negative bacteria was tested, and its application in Cacao beverages was also studied. The results demonstrated that MRE was highly effective against all the tested bacteria both in vitro and in the total bacterial count of the produced cacao beverage. Additionally, the fungi in the cacao beverage were completely inhibited at all tested concentrations of MRE. The total soluble solids (TSS), pH value, and acidity of the produced untreated, treated cacao beverage with MRE and sodium benzoate were carried out, and all values mentioned were almost the same, with no differences noted. The sensory evaluation of Cacao beverage showed that the MRE had a minor impact on taste, odor, color, and texture of the produced cacao beverage in comparison with the control sample, which was very acceptable for judgments and recorded 95, 88, and 94 for the control and treated samples, respectively. Furthermore, the anti-cancer properties of MRE were evaluated, revealing significant cytotoxic effects against colon cancer (HCT) and liver cancer (HEPG2) cell lines. The IC50 values for HCT and HEPG2 cells were 55.69 µg/ml and 70.78 µg/ml, respectively, indicating the potential of MRE as an anti-cancer agent.

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.

Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage

ABSTRACTThis study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound‐assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90‐day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC‐DAD and quality indicators like acidity value (AV), p‐anisidine value (p‐AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p‐AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir‐flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers.

Analysis of volatile compound metabolic profiles during the fermentation of filler tobacco leaves through integrated E-nose, GC–MS, GC-IMS, and sensory evaluation

Tobacco is an agricultural commodity with great economic significance. Producers recognize that the flavor characteristics of filler tobacco clear-out (FTLs) affect the quality of cigar tobacco items. To identify the major volatile organic compounds (VOCs) responsible for differences in FTLs, E-nose, HS-SPME-GC–MS, and HS-GC-IMS were employed for multi-dimensional analysis of nine groups of FTLs at various fermentation stages. The E-nose results indicated a progressive increase in nitrogen-oxygen compounds during fermentation. Coupled with these findings, HS-SPME-GC–MS identified 56 VOCs, and HS-GC-IMS revealed 55 VOCs in the FTLs. Principal component analysis (PCA) suggested that FTLs from various fermentation stages of the Yunxue No 39 tobacco plant exhibit significant differences. Partial least squares discriminant analysis (PLS-DA), along with the variable importance in projection (VIP) method for feature selection, pinpointed 12 VOCs as the essential unmistakable metabolites embroiled within the agrarian fermenting prepare of matured FTLs. During the fermentation process, these crucial metabolites are predominantly enriched in pathways including pyruvate metabolism, phenylalanine metabolism, as well as nicotinate and nicotinamide metabolism. The study provides insights into the differences and diversity of FTLs at agricultural fermentation stages. It offers valuable information for optimizing the quality of agricultural fermentation and guiding the directional fermentation of tobacco leaves.

PREPARATION AND NUTRITIONAL EVALUATION OF ENRICHED JAM MADE FROM BLENDS OF APPLE, STRAWBERRY AND GRAPES

The aim of this study is to prepare an acceptable jam from blends of Apple, Strawberry and Grapes. Jams were produced from blends of Apple, Strawberry and Grapes in the following ratios 30:20:10:40 (A= 30g apple, 20g strawberry, 10g grapes and 40g of sugar) and 35:10:15:40 (B= 35g apple, 10g strawberry, 15g grapes and 40g of sugar) respectively. The pulp mixtures were combined with 40g of sugar. Mixed fruit jam and strawberry jam were used as commercial control labelled as sample C and D respectively. Standard methods were used for the determination of proximate composition, sugar content, phytochemical constituents and sensory evaluation of the Jam. The proximate composition indicated that sample A (15.31±0.12) and B (16.86±0.03) had a moisture content lower than the commercial control C (27.05±0.03) and D (27.60±0.45). The ash, fiber and lipid contents showed no significant difference in the jams produced and the commercial controls. Sample A and B had higher protein 29.58±0.02 and 27.41±0.01 as compared to the commercial controls C and D (24.62±0.02 and 25.15±0.01). No significant (P>0.05) difference was observed in the glucose composition of the sample A and B and the commercial controls C and D. Fructose content in sample A (2.74±0.21) was higher than sample B (1.94±0.01) and the commercial controls C (1.85±0.00) and D (1.42±0.00). Qualitative testing for flavonoids, terpenoids, cardiac glycoside and tannin revealed potential good health benefits. The sensory evaluation revealed that sample A which comprises of 30% apple, 20% strawberry, 10% grapes and 40% sugar was rated best...

Standardization of Recipes and Storage Behaviour of Value-Added Products from Knol-Khol (Brassica oleracea var. gongylodes L.)

Knol-khol (Brassica oleracea var. gongylodes L.) is one of the most important cruciferous vegetable crops which belongs to the family Brassicaceae. Knol-khol is a fast growing, cool season vegetable cultivated primarily for its enlarged stem called ‘knob’ which is rich in nutritional components, especially vitamin A, C, minerals and is also a good source of potassium, phosphorus, calcium, iron and sodium. To exploit its high nutritional as well as antioxidant properties and also to ensure its year around availability, it needs value addition. Therefore, in the current investigation, value added products viz., nectar and squash were prepared from Knol-khol. Four recipes of prepared nectar and squash were subjected to physico-chemical and sensory evaluation soon after preparation and at 90 days of storage. During the storage, a slight increase in pH, TSS and total sugars, a considerable rise in reducing sugars, but a slight decrease in acidity and also a considerable decrease in non-reducing sugars and ascorbic acid was recorded in various treatments of nectar and squash. The treatments K2N2 (15% pulp, 15˚B), and K1T2 (25% pulp, 45˚B TSS) among different recipes of nectar and squash respectively were found to be the best on the basis of their physico-chemical and organoleptic evaluation. These findings suggest that specific compositional parameters significantly influence the quality and acceptability of fruit-based beverages during storage.

Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil.

Purslane Leaf Extract (Portulaca oleracea) as a Cholesterol Control Herbal Tea Mixture

Cholesterol is one of the essential molecules in humans. An imbalance in cholesterol levels in the body, such as high levels of triglycerides and low-density lipoprotein (LDL) or total cholesterol, can contribute to one of the leading causes of death in Indonesia. Diseases caused by high cholesterol levels include cardiovascular diseases, atherosclerosis, hypercholesterolemia, hyperlipidemia, coronary heart disease, hypertension, and stroke [6,9,14]. As a result, additional intake from sources like omega-3-rich supplements or herbal remedies is recommended. Historically, plant-based treatments have been used as pharmacological therapies. Researchers have explored the use of purslane (Portulaca oleracea) leaves, which contain unsaturated fatty acids and antioxidants, including omega-3 fatty acids, vitamins A and C, and minerals such as magnesium and potassium, offering cardiovascular benefits. The researchers utilized purslane extract as an herbal tea blend, serving as a natural alternative to supplements in capsule form, which may be more expensive. In extract form, purslane leaves are hygienically processed and mixed with herbal tea, creating a convenient health drink for daily consumption. The purslane leaf extract was obtained through method maceration using 96% food-grade ethanol. Proximate tests were conducted to assess total energy, energy from fat, ash content, moisture content, carbohydrates (by difference), total fat, and protein content [5,24]. Sensory evaluation was conducted by semi-trained panelists to assess the color, aroma, and taste of herbal tea blends containing purslane leaf extract. This evaluation aimed to collect subjective feedback from potential consumers regarding the organoleptic characteristics of the product.

Addition of commercial lactic acid bacteria as starter cultures in anaerobic fermentations of Coffea arabica L., in cherry or raisin stages

The objective of this research was to verify the efficiency of adding commercial lactic acid bacteria (LAB) on anaerobic fermentation of (cherry and raisin) arabica Yellow Catuaí coffees, studying the microbiological succession and its influence in modulating sensorial characteristics on their beverages. The study took place in a rural property in Marília region, Sao Paulo State, Brasil, and was performed according to three different treatments: 1) FNC = spontaneous fermentation of cherry coffees; 2) FCBAL = cherry coffee fermentation using Sacco Lyofast SYAB1 BAL; 3) FPBAL = raisin coffee fermentation using Sacco Lyofast SYAB1 BAL. Fermentations occurred in individual (60 liters) high density polyethylene containers, properly sealed to guarantee anaerobic conditions. After a 48-hour fermentation, all the coffee fruits were washed, beans were depulped and dried on suspended terrace until a 12% humidity was observed. Physical, chemical, microbiological and sensory analysis were performed in samples collected from each fermented batch. Fermentation processes of raisin coffees occurred more slowly than fermentations using cherry coffees and resulted in a lesser consumption of soluble solids and in a slower acidification. Fermentation treatments FNC, FCBAL and FPBAL reached the necessary reduction of Enterobateriaceae and molds. The addition of BAL stimulated the growth of yeasts, which are responsible for the inclusion of the most desired flavor. The fermentations conducted in this experiment resulted in coffee beverages that reached notes of specialty coffees (> 80 points). Even though the raisin coffee achieved a lower note than cherry, the LAB inclusion raised it from 77 (non-fermented raisins) to 80 (FPBAL) points. In cherry fruits, FCBAL got 2 points on final comparation to non-fermented cherries. Thus, the inclusion of LAB presented itself beneficial to anaerobic fermentations of cherry or raisin coffees.

Dynamic Analysis of UPLC-MS/MS for Sugar and Organic Acid Components of Pears with Different Flesh Texture Types During Development

Pears are popular among consumers for their juicy and delicious taste. In this study, the sugar and organic acid compositions of pear fruits with different texture types during development were determined by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS), and fruit texture traits were determined by a texture analyzer. The results showed that the dominant sugar in soft and crispy types of pear fruits was fructose. The main difference between pears was the second-highest sugar component; glucose content was higher in crispy-flesh pear fruits while sucrose content was higher in soft-flesh pear fruits. The composition of organic acid components in both texture types of pear fruits was similar. The turning points of changes in the content of sucrose, sorbitol, glucose and quinic acid were different between different-textured pear varieties. A Pearson correlation analysis showed that sugar and organic acid components were significantly correlated with single fruit weight and soluble solid contents (SSCs), respectively. There was a high correlation among texture traits, individual sugars and organic acids. A partial least squares discriminant analysis (PLS-DA) VIP score plot showed that the differential traits with scores greater than 1 were total soluble sugars/total organic acids (TSSs/TAs), fracture and malic acid/citric acid (MA/CA), which could distinguish pear fruits of different texture types better and reflect the uneven quality differences among pear fruits adapted to different origins. The comprehensive analysis results of the flesh texture parameters and sugar and organic acid components are in line with objective reality and will provide a reference for quantitative indicators of the sensory evaluation of pear varieties as well as for molecular mechanism research on trait differences.

Image evaluation and analysis of fabric with a geometric motif in dress style design

To explore the differences in sensory imagery produced by different geometric patterns and dress silhouettes, this study selected and extracted 4 different types of geometric patterns and 4 typical dress silhouettes as research carriers, determined the research samples through cross-combination, and used 8 pairs of sensory word pairs as research semantic space. Consumer sensory evaluations of the dress samples were collected through a survey questionnaire. The results were analysed using SPSS26.0 software, which showed that three sensory factors affect the appearance of the dress style. According to their main characteristics, they can be named as personality factor, temperament factor, and style factor. In terms of the silhouette of the dress, the neat and regular geometric pattern is most affected by the silhouette of the dress, while the other three types of geometric patterns are relatively weak. In terms of geometric pattern rules, different geometric patterns have different effects on the overall appearance of the dress after being combined with the silhouette of the dress, and some dresses play a certain role in all three factors.

Developing an Active Biodegradable Bio-Based Equilibrium Modified Atmosphere Packaging Containing a Carvacrol-Emitting Sachet for Cherry Tomatoes

This study aimed to develop an active biodegradable bio-based (polylactic acid/PLA) equilibrium modified atmosphere packaging (EMAP) containing a carvacrol-emitting sachet (created by poly-hydroxybutyrate) (PLA-PHB-CARV) to extend the shelf-life of cherry tomatoes at 15°C and 25 °C. Cherry tomatoes in macro-perforated polypropylene (PP) films (mimicking the commercial packaging) or in PLA-based micro-perforated film without the carvacrol sachet (PLA) were also tested. Weight loss, decay, headspace gases, pH, titratable acidity (TA), total suspended solids (TSS), ripening index, color, texture, total viable counts (TVC), and sensory analysis were performed. Decay was 40% in PLA-PHB-CARV, and 97% in PP after 20 days at 25 °C. PLA-PHB-CARV showed lower weight loss (p < 0.05) and stable firmness compared to PP and PLA at both temperatures. TSS and TA were not affected by the packaging at 15 °C, while at 25 °C, the TSS accumulation was inhibited in PLA-PHB-CARV compared to in PLA and PP (p < 0.05), indicating a notable delay in the ripening process. PLA-PHB-CARV retained their red color during storage compared to PP and PLA. Carvacrol addition inhibited TVC compared to PP and PLA by ca. 2.0 log CFU/g during storage at 25 °C, while at 15 °C, the packaging did not reveal a significant effect. Overall, the results indicated that the developed active EMAP may be adequately used as an advanced and alternative packaging for tomatoes or potentially other fruits with a similar respiration rate versus their conventional packaging, showing several advantages, e.g., a reduction in petrochemical-based plastics use, shelf-life extension of the packaged food, and consequently, the perspective of limiting food waste during distribution and retail or domestic storage.

Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product.

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by replacing 10–50% of the typical flour (wheat, rice, and corn) with chokeberry pomace flour. The instrumental color measurements and the sensory analysis showed that the dough and the muffins made with the fruit flour were significantly different from the control samples. Flour substitutions of over 10%, while enriching muffins with chokeberry flour, led to a decrease in product quality (texture, dough rise, sensory quality), especially for muffins with gluten. The sensory study showed that a substitution of 10% of typical flour resulted in products acceptable to potential consumers, but a higher substitution reduced the overall quality. It was found that the use of chokeberry pomace in making muffins was limited and more feasible for gluten-free products.

Improvement of bread kadayıf formulation with wheat germ and different fermentation methods

In this study, it was aimed to improve the functional properties of bread kadayıf. For this purpose, 30% of the wheat flour was replaced with wheat germ, and the samples were fermented in 3 different methods including active dry yeast, sourdough and chickpea yeast. Selected physical, chemical and sensorial properties were examined in the final samples. The use of chickpea yeast increased ash content, antioxidant activity, and total phenolic content. The amount of phytic acid reached higher values in the samples with wheat germ, but sourdough and chickpea yeast addition decreased phytic acid content both in the samples with and without germ. On the other hand, the mineral amounts of the samples (Ca, K, Fe, Zn) increased with wheat germ. When the sensory analysis results were examined, it was seen that the use of wheat germ did not have any negative effects on the bread kadayıf samples and active dry yeast added samples had higher overall acceptability scores compared to sourdough and chickpea yeast.