Sensory Evaluation Research Articles

Effect of dried cauliflower leaf meal (Brassica oleracea var botrytis) dietary supplementation on the growth performance, carcass and meat characteristics of rabbits.

The purpose of this study is to investigate the effect of feeding cauliflower leaf meal (CLM) on growth performance, nutrient utilization, carcass characteristics, histopathology and economics of rabbit production. A total of eighteen 45-day-old Newzeland White rabbits were randomly divided into three groups and fed with control (0%), 20% and 30% CLM in concentrate mixture and feeding trial continued for 3 months. Growth performance was recorded upto the end of the trial. On completion of the growth study, a digestibility trial was conducted to assess the digestibility of nutrients. Afterwards, all the experimental rabbits were slaughtered to evaluate the carcass and meat quality, and to examine histological changes in the viscera. The cost of production was calculated on the basis of partially replacing wheat bran with CLM. Results showed that the body weight gain, feed intake, feed conversion ratio and digestibility of nutrients were similar among the groups of rabbits. Further, dressing percentage, wholesome cut yield, chemical composition of meat, sensory evaluation, water holding capacity and shear force value were also comparable among all groups. However, total phenolic content, vitamin A and E, and polyunsaturated fatty acid were significantly (p < 0.05) higher and 2-Thiobarbituric acid reactive substance was significantly (p < 0.05) lower in 30% CLM-fed group. Histopathological study showed no pathological changes in viscera of rabbits fed with CLM. Moreover, the cost of production was significantly (p < 0.05) lower in 30% CLM-fed group of rabbits. The present work shows that the 30% CLM can be incorporated in concentrate mixture in rabbit diet without affecting growth performance or meat quality and successfully used in rabbit nutrition, which will be cheaper with enhanced keeping quality of meat.

Untargeted volatolomic approach for the identification of sensory quality markers of fresh-cut iceberg lettuce stored in modified atmosphere packaging

Fresh-cut iceberg lettuce is appreciated by consumers for its nutritive properties, convenience, and ease of use. Producers are then pushed to preserve the quality of these products by using modified atmosphere packaging (MAP). In this study, the influence of passive MAP (air) or active MAP (1–5 % O2), on several quality attributes of fresh-cut iceberg lettuce samples was evaluated during storage time (from 3 to 14 d) at 4 °C. The respiration rate and the electrolyte leakage values of samples packaged in active MAP were higher than those of fresh-cut iceberg lettuce stored in the air, indicating stressful storage conditions. Inverse trends were observed for O-quinones content and browning index until the end of the storage period. Sensory analysis highlighted that active MAP has preserved the visual quality, limiting the browning of the cut surfaces. On the other hand, active MAP modified the sensory profile after 3 d at 4 °C, and samples scored below the marketability limit for both odor and off-odor. Finally, a volatile organic compound characterization by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS) allowed the identification of target molecules that could signal a decrease in food quality under different conditions. A total of 118 compounds were identified and, among them, ethyl alcohol and acetaldehyde were identified as the best quality markers for passive MAP and active MAP samples, respectively, while ethyl acetate could represent a good compromise to assess the quality of fresh-cut iceberg lettuce, regardless of MAP conditions.

Ways to improve the quality of local rice in Africa: comparison between physicochemical and sensory properties of rice consumed in Senegal

Purpose Rice is the main cereal in Senegal. Despite efforts to improve the sector, consumers still prefer imported rice. Only one previous study conducted by the authors analyzed these preferences using a sensory analysis approach (Mané et al., 2021). This initial study showed that local rice can compete with imported rice if processing is improved. Based on these results, this study aims to identify the physicochemical parameters responsible for the sensory quality identified in Senegalese consumers. Design/methodology/approach In this context, the physicochemical and cooking properties of 12 rice samples were analyzed and the correlations between these physicochemical and sensory properties were studied. Findings The results showed that imported rice had a higher 1000-kernel weight, grain length and transparency values, whereas local rice had higher water uptake, swelling ratios, gelatinization temperature and iron and magnesium contents. Correlations have shown that positive descriptors such as “beautiful,” “white color,” “good taste,” “fragrant,” “fine grains,” “typical rice odor,” well-cooked” and “scattered” were correlated with varietal and technological criteria such as high 1000-grain weight, grain length, whiteness, transparency and absence of impurities in rice. In contrast, negative sensory descriptors such as “pasty” and “sticky texture” were associated with water uptake ratio, gelatinization temperature, rice breakage and cooking time. Originality/value These results show how to improve the quality of new rice varieties in the country based on the physicochemical parameters associated with the positive sensory properties cited above by consumers.

Study on the influence of food emulsion components on its lubrication characteristics and smooth perception

AbstractDue to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers’ health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects’ EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.

Effect of tempeh wrapping on sensory evaluation and lactic acid bacteria profile

Tempeh is a fermented food made from soybeans and consumed daily due to its delicious flavour and high nutritional value. Traditionally, tempeh is wrapped in banana leaf, but nowadays, tempeh wrappers are often replaced with plastic because it is cheap and practical. However, high plastic utilization in daily life results in waste accumulation and causes environmental issues. Therefore, different types of leaves were explored as wrapping alternatives to reduce plastic utilization. This study aimed to determine the sensory characteristics of tempeh made with various wrappers and the lactic acid bacteria (LAB) characteristics of each tempeh. In this study, tempeh was wrapped in a teak leaf, bamboo leaf, lotus leaf, coconut leaf and plastic. Enumeration of total viable bacteria and LAB were not significantly different for all variants of the tempeh, except for the lotus leaf variant, which had a significantly lower number of LAB. The teak and coconut leaf variant tempeh were acceptable to panellists in the sensory evaluation test. The most preferred variant was the plastic-wrapped variant which had no significant difference from commercial tempeh. All LAB from the five types of tempeh were isolated to evaluate their haemolytic activity and antibiotic resistance. The result showed that all isolates exhibited negative haemolytic activity (gamma haemolysis). Most isolates (90.8%) were susceptible to chloramphenicol, while 80.3% of the isolates were resistant to vancomycin. The five isolates with the best characteristics were identified using the 16S rRNA gene. They were identified as Enterococcus faecium, Staphylococcus gallinarum and Staphylococcus xylosus.

Development of Sourdough Bread Made with Probiotic Lactiplantibacillus plantarum Bacteria Addition

Bread is a staple in the diet of people around the world. A new solution is the addition of selected strains of bacteria to the sourdough to increase the quality of the obtained bread. In the presented research, seven bread samples were baked and analysed, which differed by the selected strain of bacteria of the Lactiplantibacillus plantarum species used in sourdough preparation. The bread was subjected to a 3-day ageing test. The structure of the products was analysed using the texture profile analysis (TPA) method on days 1 and 3 of storage. It was observed that the samples with the addition of selected L. plantarum bacterial strains underwent the process of staling much slower than the control sample. The analysis of the viability of lactic acid bacteria (LAB) in products after 1 and 3 days of storage was also performed. The obtained results indicate the highest survival rate of LAB in the control sample, i.e., the native microflora of baker’s starters, which was at 3.07 log CFU after one-day storage after baking. In the case of other samples, the viability of the bacteria was below 2.74 log CFU, which confirms a certain degree of thermostability of selected bacterial strains. The belonging of the isolated bacteria to the species L. plantarum was proven via genetic identification using the PCR method. A sensory analysis using the quantitative descriptive profile (QDP) method was also performed on the bread immediately after it was baked and cooled down. The analysis showed that the use of L. plantarum strains as starters did not significantly affect the aromatic and taste profiles of the samples compared to the control sample. The overall quality of the bread samples was high, above 6 units, with the control sample having the highest sensory quality of 7.5 units (on a scale of 0–10 units). The presented research suggests that it is possible to produce bread with bacteria that have health-promoting properties and good sensory quality, which enhances the textural features of the final product. Future research will focus on attempting to microencapsulate selected thermostable probiotic bacteria.

The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch

Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality.

QUALITY EVALUATION OF DEVELOPED IRON AND RETINOL ACETATE FORTIFIED YOGURT

Yogurt is one of the most nutritious probiotic food and serves as a medium for nutrients supplementation. The prevalent deficiency of iron and vitamin A within the population prompted the creation of retinol acetate and iron-fortified yogurt. In the yogurt-making process, temperatures typically remain below 100°C for 5 to 10 minutes, and the fortified milk exhibited remarkable heat stability, surpassing even the effects of sterilization treatment (140°C for over 20 minutes). Sensory evaluations of the fortified yogurts yielded scores comparable to the control yogurt. The fortified variety set in a similar time frame, and the quantity of microorganisms used in the inoculation mirrored that of the control yogurt. Acetaldehyde, a key flavoring compound, was produced in a similar manner to the control yogurt (p&gt;0.05). Physico-chemical properties of the fortified yogurt closely resembled those of the control, with improvements seen in viscosity and textural attributes, though these values were statistically similar (p&gt;0.05). The fortified yogurt demonstrated stability along with consistent quality, texture, and sensory appeal, suggesting its potential for commercialization to address nutrient deficiencies.

Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes.

Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold-pressed and roasted walnut oil using headspace solid-phase microextraction-gas chromatography-mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20min, 130°C/30min, and 160°C/10min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ-tocopherol. Although heavy roasting (160°C/15min and 160°C/20min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic-rich flavor while maintaining excellent quality.

Development of evaluation model for texture of gel‐like foods using mechanical properties and sensory evaluation

SummaryThe aim of this study is to clarify the essential means of describing the characteristics of foods represented by texture terms using a model based on the mechanical properties of foods. Seven texture terms were identified, and the mechanical properties of gel‐like samples were determined using elasticity and rupture tests. The Blatz, Sharda and Tschoegl (BST) equation was applied to the stress‐strain curve of the samples, and the elastic parameter E and the nonlinear index n were calculated. The evaluation model of the score obtained from the sensory test for each texture term was developed using E and n, rupture stress, and rupture depth. The model demonstrated the contribution of each variable to the texture term. Moreover, a single correlation was investigated between each specific term for the texture and each mechanical parameter, respectively. These results confirmed that some of the impressions given by the texture terms did not match the actual mechanical properties of foods.

Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure‐cooked milkfish broth by‐products on nutritive, physical, texture, and sensory properties

SummaryThe liquid by‐products obtained from the fisheries industry are usually discarded after primary processing. In this study, by‐products of pressure‐cooked milkfish broth were utilised and combined with Gracilaria sp. to create sustainable seaweed stick snacks. By utilising the by‐products of liquid waste from pressurised milkfish processing, combined with the addition of Gracilaria seaweed in snack development, it is expected to obtain a snack products with increased protein and fibre level. This endeavour contributes to the achievement of the Sustainable Development Goals (SDGs), particularly in promoting good health and well‐being, as well as responsible consumption and production. Comprehensive analyses were performed, covering proximate composition, dietary fibre, functional group, thermal properties, colour, microstructure, pore size, viscosity, texture, and sensory evaluation through hedonic testing and check‐all‐that‐apply sensory (CATA) profiling. The FTIR results showed that the inclusion of seaweed and fish broth was recognised and presented in the specific characteristic bands, especially the stretching band in the polysaccharide fingerprint region, and with protein vibration bands blending with the inclusion of broth. The seaweed had an impact on the dough viscosity and product's texture, increasing the firmness, and the amino acids in the broth enhanced the taste of the resulting snack, positively influencing the panellists' preferences. The smoothness, moistness, roughness, and overall texture attributes of the snack were altered by the combination of seaweed and broth additions. According to the sensory, physical properties, and nutrient results, the optimal snack formulations included the addition of 36% seaweed and 4% broth (S36B4). The prominent sensory attributes of the product were also described in the CATA sensory evaluation. Additionally, the inclusion of Gracilaria sp. increased the dietary fibre content, while milkfish broth contributed to higher levels of amino acids, improving the nutritional profile of the snacks. Therefore, this study promoting a new source of protein could be synergistically combined with marine plant‐based fibre to produce hybrid nutrient‐dense snack products, addressing the growing demand for sustainable food trends.

Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification

SummaryFood waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P &lt; 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries.

Effects of moisture content and storage method on the physical properties of dried persimmon during frozen storage

This study investigated the effects of moisture content and the proposed storage method on the physical properties of dried persimmon during frozen storage. The samples with 35.21% moisture content exhibited more rapid changes in surface color, thickness, and hardness of the secondary surface than those with 41.11% and 32.09%. The samples with 35.21% moisture content also exhibited faster sugar crystal formation than those with 41.11% and 32.09% moisture content during frozen storage. Moreover, the three samples’ proportions of freezable and bound water differed. The results indicate that controlling the dried persimmon’s moisture content between 32.09% and 35.21% is optimal for frozen storage. According to the surface sugar and sensory evaluations, the proposed storage method (samples receive kneading treatment without brushing during the drying process, have an initial moisture content of 33.25%, and are stored in a thermal insulation box) in the present study could maintain the quality of dried persimmon better compared with the common storage method (samples are subjected to kneading and brushing treatment during the drying process, have an initial moisture content of 36.02%, and are stored directly in a freezer).

Identifying the boundaries of the sensory space of red Bordeaux wines using an innovative machine learning approach. Application to the identification of new varieties adapted to climate change.

Climate change is likely to impact wine typicity across the globe, raising concerns in wine regions historically renowned for the quality of their terroir. Among potential changes, modifying plant material (i.e., clones, rootstocks and varieties) is considered to be one of the most promising potential levers for adaption to climate change. However, changing varieties raises the issue of how to protect the region’s wine typicity. In Bordeaux (France), extensive studies focus on the identification of varieties that would be more suitable for a warmer and drier climate, but less research has been done concerning their impacts on Bordeaux wine typicity. The present study, conducted on 26 red varieties - including traditional-Bordeaux varieties and non-Bordeaux varieties - over five vintages, aimed to characterise Bordeaux wine typicity and to identify non-Bordeaux varieties that could fit into this sensorial space. Through a random forest analysis of the results of a Check-All-That-Apply (CATA) sensorial analysis and a typicity profiling with an exceptionally large panel of experts (approximately 40 judges), the typical red Bordeaux sensory space was clearly defined with consensus among the judges. Interestingly, one non-Bordeaux variety was found to produce wines with high Bordeaux typicity. Finally, via hierarchical clustering analyses based on multiple correspondence analysis, five non-Bordeaux varieties that produce wines with similar sensorial spaces to the traditional Bordeaux varieties were identified. These results indicate that these cultivars could be introduced to the Bordeaux grape-mix without profoundly altering Bordeaux wine typicity in a context of climate change, if found to be suitable for a warmer climate than the current climate of the Bordeaux region.

Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages

IntroductionThe food and beverage industry has shown a growing interest in plant-based beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food.MethodsThe present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains.Results and discussionThe soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p &amp;lt; 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 &amp;amp; MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk’s potential in plant-based beverage market.

Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storage and sensorial acceptability. An extreme vertices mixture design was used, varying the macadamia nut, SL, and XG. The results show that adding XG and SL decreased the Sauter (D[3,2]) and Brouckere (D[4,3]) diameters of particles in macadamia beverages and increased the zeta potential (ZP), which represents greater stability. After applying TT in beverages, D[3,2], D[4,3], and ZP increased. After processing and TT, the FAP and fat nutritional indices changed due to reducing SFA and PUFA and increasing MUFA relative to macadamia nut. No significant difference (p ≥ 0.05) was observed in the FAP of beverages with and without TT. The AC determined by DPPH and ABTS decreased in most beverages upon TT application. During storage for two months, the beverage particle size increased, there was a decrease in brightness, and no significant difference (p ≥ 0.05) was observed in ZP. Sensory analysis showed that the most stable beverage was not the most acceptable due to its viscosity.

RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER

This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population. KEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel

RICE EEL (Monopterus albus) FISHBALL FORTIFIED WITH CASSAVA - BASED SAGIP NUTRI- POWDER

This study was conducted to determine the benefits of Rice Eel (Monopterus albus) Fishball Fortified with Cassava-Based SAGIP Nutri-Powder in promoting nutritious food to improve individual’s health and well-being. One purpose of the study was to address and mitigate the malnutrition covered by the BIDANI among 14 barangays in the municipality of Echague, Isabela. The study involved four treatments: Treatment 1 (Commercial Fishball), Treatment 2 (50 grams CBSNP, 200 grams Rice eel flesh), Treatment 3 (100 grams CBSNP, 300 grams Rice eel flesh), and Treatment 4 (150 grams CBSNP, 500 grams Rice eel flesh, 250 grams All-purpose flour). A 9-point Hedonic Scale was used for sensory evaluation, in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. Sixty (60) respondents, categorized as students, tricycle drivers/farmers, and professionals aged 18-50 years old, served as panelist. Treatment 3 received the highest mean score across all treatments, with the quantitative description of “Like Very Much.” Statistical analysis showed no significant differences among the treatments in terms of appearance/color, aroma/odor, flavor/taste, and general acceptability. However, Treatment 3 consistently received the highest ratings. The Return on Investment (ROI) analysis revealed that Treatment 2 was the most profitable for a business venture. Furthermore, the study underscores the importance of developing innovative, nutritious food products to improve public health. The development of such products can play a crucial role in improving the dietary habits and overall health of the population. KEYWORDS: BIDANI, CBSNP, Fishball,Fortified, Rice Eel

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

SummaryFor alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products.

Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of &lt;i&gt;keropok lekor&lt;/i&gt;

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.