Sensory Acceptability Research Articles

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.

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, phenolic compounds, texture profile, color, and bioaccessibility of phenolic compounds in vitro were measured in the bread. Bread sensory acceptance by consumers was determined using a 9-point hedonic scale. Compared with the control bread (CB), the 8% GPB-substituted bread presented the best results and exhibited an increase in total protein content (7.5%) and total dietary fiber content (6.1%). The total phenolic content was greater in GPB (5.1 mg GAE/g) than in CB (2.1 mg GAE/g). Adding GPP to the bread affected the color, and the color of the GPB-treated bread was darker than that of the CB-treated bread. Still, no significant differences were detected regarding the texture profile or consumer sensory acceptance between the GPB-treated and CB-treated bread. The in vitro analysis of phenolic compound bioaccessibility revealed no differences between the two samples during gastrointestinal digestion. GPP is an interesting byproduct that can be used in bakery. The replacement of 8% of the bread with GPP increased the nutritional content of the bread, particularly the protein, total dietary fiber, and total phenolic content, without affecting the texture or sensory acceptance of the bread. To understand the possible beneficial effect of GPB on consumers, further research on the bioavailability of phenolic compounds and the impact of dietary fiber increment needs to be assessed.Graphical

Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.

This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylated ones. Flavonols compounds comprised the 3-glucoside series of myricetin, quercetin, laricitrin, kaempferol, isorhamnetin, and syringetin; the 3-galactoside series of myricetin and quercetin; and the 3-glucuronic acid series of myricetin and quercitin, along with rutin. The presence of caftaric acid, coutaric acid, fertaric acid, and p-coumaroyl-glucose was also detected, alongside caffeic acid-O-glucoside 1, caffeic acid-O-glucoside 2, chlorogenic acid, 4-O-p-coumaroylquinic acid, and dicaffeoylquinic acid. In conclusion, the selection of natural ingredients was technologically suitable for obtaining an FC. Despite using conventional drying at 60 °C, the product showed notable concentrations of PCs and also achieved great sensory acceptance.

Enhancing Shelf‐Life of Bael Beverage Through Various Pasteurization Techniques: A Comparative Study at 25°C and 4°C With Thermal, Pulsed Light, and Microwave Treatments

ABSTRACTThe influence of thermal (95°C, 5 min), pulsed light (PL, 1.64 kJ/cm2 available fluence) and microwave (MW, 2 kW, and 16 min ≈ 90°C final temperature) treatment on various quality attributes and shelf‐life of bael (Aegle marmelos) beverage was investigated. The quality parameters under consideration included microbial growth, enzyme activity, bioactive components, sensory quality, and physicochemical properties. Effects of different packaging materials (ethyl vinyl alcohol (EVOH) and multilayered (ML) pouches) and storage temperatures (25°C and 4°C) were also explored. The rate of sample deterioration, loss of bioactive components, and sensory qualities increased with higher storage temperature. MW and thermal processing showed better storage stability based on the minimum microbial counts, enzyme activities, and minimal changes in soluble solids. Least sedimentation was seen in thermally treated samples. MW treatment was better in preventing alterations in pH and titratable acidity (at 25°C), reducing sugars, browning, and sensory acceptance. On 50th day at 4°C, higher total phenolic content (59%–64%), antioxidant capacity (69%–72%), and total carotenoid content (136%–139%) were obtained with the PL treatment. For both packaging materials, a shelf‐life of 40–50 days (as per aerobic mesophile count ≤ 4.0 log CFU/mL) and 30 days (as per overall sensory acceptability > 5) at 4°C was obtained for thermal and microwave. As per AM count, shelf‐life of PL irradiated beverages was 40 days, and according to sensory acceptability, it was 30 days. Overall, MW processed beverages stored in ML‐pouches and at 4°C exhibited better shelf life and storage quality.

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

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

Sensory profile and color and oxidative stabilities of sliced restructured cooked hams with added S-nitroso-N-acetylcysteine as a nitrite replacement

The objective of this study was to evaluate the effects of replacing sodium nitrite by S-nitroso-N-acetylcysteine (NAC-SNO) at different addition levels (50, 150, and 300mg of equivalent nitrite–Neq/kg) on the sensory profile and on the quality characteristics of restructured cooked hams during sliced storage (up to 60 days at 4°C). The addition of NAC-SNO did not affect (P > 0.05) the pH of the products and resulted in lower (P < 0.05) residual nitrite content (1.79 ± 0.61mg/kg) and higher (P < 0.05) TBARS values (0.86 ± 0.44mg MAD/kg) than nitrite added samples (8.43 ± 2.37mg/kg and 0.66 ± 0.25mg MAD/kg, respectively). During storage, an increasing trend in lipid oxidation was observed regardless of the curing agent used. The addition of 50mg NEq/kg of NAC-SNO resulted in products with a more yellowish color tone (higher h values) and less intensity (lower C* values) than all the other products. The equimolar addition of 150mg NEq/kg of NAC-SNO resulted in a similar pink color acceptance to nitrite; however, they were characterized by a higher (P < 0.05) characteristic flavor and aroma intensity and obtained greater (P < 0.05) sensory acceptance than nitrite. The addition of 150mg NEq/kg of NAC-SNO was suggested as a substitute for nitrite to achieve the desired stability and sensory characteristics of cooked cured products.

Development of Biscuits from Winged Beans (Psophocarpus tetragonolobus L.) as a Primary Source for Milk Production

Background: The high prevalence of stunting, notably in Aceh at 31.2%, highlights the urgent requirement for effective nutrition interventions. Utilizing local resources like winged bean flour in food products can play a vital role in enhancing maternal and infant health, addressing malnutrition, and improving breastfeeding outcomes Objective: This study aims to develop biscuits from winged beans (Psophocarpus tetragonolobus L.) as a primary source for enhancing milk production. Winged beans are known to be rich in protein and essential nutrients for the health of breastfeeding mothers. Methodology: This study employs a true experimental design involving clinical trials on rabbits, proximate analysis, and sensory acceptance testing. In the first year, the focus is on developing winged bean biscuit formulas, conducting nutritional and contamination tests, and measuring weight and milk volume in animal trials. The research will take place from March to August 2024 at various locations, including the Nutrition Department at Aceh Health Polytechnic and Syiah Kuala University. In this research, biscuits were produced with varying additions of winged bean flour at 0%, 10%, 15%, and 20% in the biscuit recipe. Results: The results indicate that biscuits containing winged bean flour can increase milk production in female rabbits and show significant weight gain after biscuit consumption. Proximate analysis reveals good nutritional content, while testing for harmful metal contamination ensures product safety. Organoleptic acceptance testing shows that these biscuits are well-received by consumers. These findings affirm the potential of winged beans as a local food source that can support the health of mothers and children, contributing to efforts to combat malnutrition in Indonesia. Conclusion:. Biscuit made from winged bean flour can enhance milk production and weight gain in female rabbits, while offering good nutritional content and being free from contamination. These findings support the potential of winged beans as a local food source to address malnutrition in Indonesia.

Comparison Among Food By-Products to Improve the Shelf Life of a Fresh Burger Based on Shelled Shrimps.

Pomegranate peels, fig peels, and by-products from turnip greens were used as novel ingredients in burgers based on shelled shrimps. With the aim, a control without any by-products and three fortified samples with 7.5% (w/w) by-product were realized. To verify the benefic effects of by-product addition on the chemical quality of burgers, total phenols, total flavonoids, and antioxidant activity were measured in both the control and fortified samples. In addition, during storage under refrigerated conditions, the microbiological proliferation of the main spoilage bacteria, the pH, and the sensory acceptability were properly monitored in all the samples. Results from chemical analyses confirmed that the nutritional level of shrimp-based burgers enriched with by-products was better than that of the control. Burgers with peels from pomegranate recorded the best results (2.67 ± 0.24 mg GAE/g dw, 1.62 ± 0.21 mg QE/g dw, and 12.63 ± 0.41 mg Trolox/g dw for total phenols, flavonoids, and antioxidant activity, respectively). From the microbiological point of view, the bacterial proliferation was always more rapid in the control than in the other samples. Among the by-products, the pomegranate peels better delayed the spoiling phenomena, even though mesophilic and psychrotrophic bacteria grew abundantly and rapidly in all the products, thus reducing the differences among samples. All the burgers maintained sensory acceptability for more than two weeks, regardless of the by-product addition. Considering both microbiological stability and sensory properties, the shelf life of this product was calculated to be around 1 week for the control burger, 8.5 days for both burgers with fig peels and by-products from turnip greens, and 9 days for the shrimp-based burger fortified with pomegranate peels.

Non-Conventional Brewers' Spent Grains, an Alternative Raw Material in Bread-Making.

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers' spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm3/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels.

Pulses as Sustainable Protein Sources: Benefits, Drawbacks, and Gaps

Abstract: Pulses have redeemed the interest in terms of a sustainable and healthy diet due to their high protein content. Furthermore, the vitamins, minerals, and phytochemicals they contain also make them more valuable nutritionally. A sustainable diet should improve public health and food security and has a low environmental footprint. Pulses have been considered one of the emerging plant food proteins. Although they have beneficial components such as vitamins, minerals, phytochemicals, and antioxidants, many drawbacks limit their use to consumers and the food industry. One of the drawbacks is their incomplete proteins due to the lack of sulfur-containing amino acids in their protein profile. Furthermore, the protein digestibility of pulses is low due to the antinutritional compounds they contain. The other drawback of pulses is their beany flavor and bitter taste that limits the acceptability of consumers. From the consumer's point of view, the other disadvantage is the laborious and timeconsuming preparation period. : This article provides a concise overview of the current state of knowledge on pulses as sustainable protein sources, underlining the gaps that limit their extensive application in the food industry. Based on the available scientific facts on pulses, finding an efficient method for removing beany flavor and overall sensorial acceptability and antinutritional factors, thus increasing protein digestibility is crucial. The most promising option to increase pulse protein digestibility seems to combine conventional and novel technologies that can modulate digestibility by different mechanisms, such as the removal of antinutritional factors, protein denaturation, and the design of the food matrix.

Chemical composition, physical properties, and sensory evaluation of wheat-based cookies enriched with different proportions of corn silk

Incorporating dried corn silk powder (CSP) into food products is considered beneficial for health and suitable for individuals of all ages. Thus, our study is designed to evaluate the effects of adding CSP to prepared cookies as a nontraditional source of dietary fiber and natural antioxidants, focusing on the chemical composition, physical properties, color attributes, antioxidant activity, and sensory properties of fortified cookies. Different CSP proportions (5%, 10%, 15%, and 20%) replaced wheat flour (WF) with a 72% extraction rate. The results revealed that CSP had significant levels of total phenolic content (TPC) and flavonoid content (TFC), measuring 86.42 mg GAE/g and 112.68 mg QE/g, respectively. CSP contained higher quantities of protein and fiber than WF, with values of 14.81 g and 15.21 g per 100 g of flour weight basis, respectively. The amounts of phenolic compounds in cookie samples increased proportionally with the increasing substitution of CSP, while total carbohydrates decreased. Adding CSP at concentrations of 5%, 10%, 15%, and 20% resulted in corresponding increases in crude fiber of 0.52, 1.2, 2.04, and 2.7 times compared to the control cookie samples. As the amount of CSP supplementation increased (0–20%), TPC and TFC in the cookies increased to 3.06 and 4.08 mg GAE/g and 0.02 to 1.28 mg QE/g, respectively. Increasing CSP proportions led to a significant decrease in diameter, thickness, spread factor, volume, and density of fortified cookies. Furthermore, the L* value exhibited a substantial decline from 65.48 to 51.12 as the amount of CSP substitution increased from 5% to 20%. The sensory evaluation characteristics of the cookie samples indicated that the sample with 15% CSP had the highest overall acceptability score. Therefore, this study demonstrates that adding 15% CSP can effectively yield functional cookies without compromising their sensory acceptability.

Development of Fruit-Based Carbohydrate Gel for Endurance Athletes

The aim of this study was to produce a carbohydrate gel based on genipap and banana and analyze its physico-chemical, rheological, and sensory quality, as well as its proximate composition and antioxidant activity. Three gel samples were formulated containing different concentrations of genipap and clarified banana juice. The formulated samples followed the minimum parameters required and were subjected to analyses of their pH, soluble solids, titratable acidity, moisture, ash, lipids, proteins, glucose, fructose, sucrose, polyphenols, antioxidant activity, and rheology. Commercial carbohydrate gel was used as a control sample. It can be concluded that the gel formulations were formulated following the minimum parameters required, with a moderate sensory acceptance. The physico-chemical parameters and proximate composition the developed gels were similar to the commercial gel, while their glucose, sucrose, fructose, polyphenol, and antioxidant activity contents were higher and their rheological properties were within the expected range for this category of commonly marketed products. In the two blocks of analysis mentioned above, data variability was mostly explained by PC1–PC3 at almost 100%. Rheologically, the commercial gel is considered to be a Newtonian fluid, and the developed formulations can be considered as pseudoplastic fluids due to the insoluble solids still present.

Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic

For lowering the daily intake of salt, the study evaluated the impact of various organic sodium salts (OSS), including sodium acetate (SA), sodium citrate (SC), and sodium lactate (SL), on the quality and volatile flavor profiles of large yellow croaker. The results showed that the 5 % SC and 5 % SL treatments significantly improved water holding capacity (WHC), texture, and color (p < 0.05). These groups also demonstrated compact microstructures and maintained strong sensory acceptability. However, as the curing concentration increased, protein unfolding and oxidation intensified, and the transition from bound and immobile water to free water was observed. This shift negatively affected WHC, texture, and cell structure. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) identified 27 volatile compounds, with OSS treatments notably enhancing flavor intensity. These findings offer valuable insights for developing low-sodium practices in the seafood industry.

Nutritional Approach of Carob Pulp Powder “Ceratonia siliqua L.’’ from Algeria: Potential as Cocoa Substitute in Chocolate Formulations

Background: This study explores the viability of carob pulp flour (CPF) as an alternative to cocoa formulation, focusing on its nutritional attributes and sensory acceptability. Methods: Physicochemical analysis was conducted to assess the composition of CPF, including its fiber, sugar, mineral, protein and fat content using GC-MS. X-ray fluorescence (XRF) was employed to determine essential mineral concentrations. Three chocolate formulations (F0, F1 and F2) were developed and evaluated. Result: CPF was found to be rich in fibers (7%) and sugars (79.64%), with notable levels of potassium (61.76%) and calcium (28.18%). However, it contained relatively low levels of protein (1.51%) and fat (0.6%). The predominant fatty acids in CPF were palmitic acid (16.70%) and oleic acid (18.37%). Among the chocolate formulations tested, F2 (73.3g CPF and 10g sugar) emerged as the most preferred by participants across different demographics and age groups. This suggests that CPF-based chocolate, with a balanced flavor profile and moderate sweetness, provides a highly appealing sensory experience.

Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels.

Halophytes, such as Salicornia species, are promising new foods and are consumed for their pleasant salty taste and nutritional value. Since Salicornia is perishable, modified atmospheric packaging (MAP) can be a useful tool, in combination with proper temperature, to halt further quality degradation in this type of product. The purpose of this study was to investigate the effect of MAP, with or without refrigeration, to extend the shelf life of glasswort (Salicornia europaea L.) grown hydroponically (floating raft system) in a greenhouse with a nutrient solution containing 0 g/L (C) or 12.5 g/L of NaCl (T). The dry matter content, weight loss, respiration rate, biochemical composition, color, antioxidant capacity, and sensorial attributes were determined in shoots after harvest and during storage in plastic bags filled with technical air or with MAP at 4 or 20 °C for 120 h. At harvest, plants supplied with salt-enriched solution (T) showed a significant improvement in nutritional value and sensory profile. Storage in air at room temperature (20 °C) accelerated weight loss and diminished color stability, particularly in non-salinity samples (C), while MAP extended the shelf life of all the samples regardless of the storage temperature adopted. Optimal storage conditions were observed when MAP was combined with refrigeration, which allowed to effectively preserve shoots sensory acceptability for a period of about seven days. Future research could further explore the long-term effects on the nutritional value and sensory quality of S. europaea under various combinations of MAP and different storage temperatures ranging between 4 °C and 20 °C.

Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases

This study investigated the impact of lactic acid bacteria (LAB) sequential fermentation on viable counts and apple juice quality. The optimal fermentation conditions were obtained by a step-by-step optimization process, including pH 4.5, temperature 37 °C, the second inoculation time 16 h, total fermentation time 40 h and fermentation sequence (first 21,805 + 21,828, second 20,241). Under the optimal conditions, sequential fermentation allowed LAB to experience two logarithmic phases, increasing viable counts to 1.38 × 108 CFU/mL, exceeding simultaneous fermentation for 24 h and 40 h by 4.10 × 107 CFU/mL and 5.40 × 107 CFU/mL, respectively. This process enhanced sugar utilization, yielding more lactic acid and polyphenols. Furthermore, sequential fermentation improved DPPH (71.71 %) and ABTS (84.79 %) scavenging rates, and enriched volatile compounds, particularly beta-Damascenone, potentially contributing to floral and richer apple flavor. Sequential fermentation also achieved optimal sensory acceptability. This study proposes a novel strategy for high-density LAB fermentation to produce high-quality apple juice.

Zero-lactose sherbet with honey: Sensory analysis and economic viability

The objective of this study was to develop a zero-lactose sherbet sweetened with honey by means of sensory analysis and to calculate its economic viability. Using a simplex-centroid mix design, nine mixes were prepared. Microbiological analyses were performed to ensure the safety of the judges in the sensory analysis. The sensory analysis was performed in two stages: the order-preference test of the formulations obtained in the experimental design and the affective acceptance test of the most preferred sample in the order-preference test. The acceptability index was also used. The economic viability was calculated by comparing its cost with the cost of the standard sherbet formulation. In the order-preference test, the sample with 13.80 g/100 g honey, 2.25 g/100 g emulsifier, and 0.85 g/100 g neutral alloy was the most preferred. In the affective test, all the attributes had an acceptability index greater than 80%, classifying the ice cream as having good sensory acceptance since it is necessary for the index to be above 70%. The zero-lactose sherbet sweetened with honey costs 40% more than the traditional sherbet. Therefore, we can conclude that the development of zero-lactose ice cream sweetened with honey is a product sensorial and accepted by consumers. Despite the cost of production, consumers prefer healthier products even if they have to pay a higher price.

Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours.

Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours. PRACTICAL APPLICATION: Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert

ABSTRACTFat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy‐free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy‐free frozen dessert applications.