Results Of Sensory Analysis Research Articles

By‐products of the classification of chickpea as an alternative in the production of hummus

AbstractChickpea (Cicer arietinum L.) is a valuable source of protein, polyunsaturated fatty acids, polyphenols, dietary fibre, vitamins and complex carbohydrates, such as oligosaccharides with prebiotic activity. This study evaluates the use of by‐products derived from the classification of chickpea as functional ingredients in food production. The chemical content and thermal properties of by‐products (discard and split) were determined and compared to whole grains for export. Split grains had a higher protein content, lower water hydration capacity (WHC) and lower fibre. The content of oligosaccharides was lower in discard grains. For further studies, hummus was prepared with three samples, and texture and sensory analyses were performed. The results of texture and sensory analyses show no significant differences between discard and whole grains. Chemical contents of by‐products show advantages for the food industry. Discard grains can be used to prepare hummus with the same technology and sensory quality as whole grains.

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

In this study, different application methods (Spice, Brew, and Infused Oil) were employed using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical, sensory, physical, and microbiological quality values of marinated sea bream (Sparus aurata L., 1758) were investigated during 180 days of the experiment at +4 ± 1°C. TVB-N, pH, water activity, NaCl and acidity values, color measurement, and sensory and microbiological analysis were determined in the samples. All groups were within the limits of consumable in terms of TVB-N values during the storage period. According to the sensory analysis results in the present study, the group that was most liked by the panelists was determined as the spice tarragon (ST) group. Microbiological analysis results show that the antimicrobial effect of the brewing method is lower than other methods and sumac was the more suitable spice for marinated sea bream in terms of microbiological and sensorial analysis results. Practical applications Most consumers have a negative view of synthetic preservatives used in food products. Sumac and tarragon plants are among the spice types that have come to fore both in terms of antioxidants and antimicrobials. In this study, different application methods have been tried in marinated sea bream and it has been investigated in which method sumac and tarragon spice provide better preservation and shelf life.

Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils.

The objective of the present study is developing a new technique for the preservation of natural cheese by the use of an edible biofilm based on sodium alginate in order to evaluate the effect of the essential oils (O. basilicum L, R. officinalis L. A. herba alba Asso. M. pulegium L.) incorporated in the film on the oxidation stability, microbial spoilage, physicochemical characteristics and sensory criteria. The cheese samples coated with sodium alginate incorporated by the oils showed moderate stability in terms of oxidative stabilities of proteins and lipids during storage. In addition, poor microbial growth (total aerobic mesophilic flora, yeasts and fecal coliforms) was observed in cheese samples coated with biofilm, also, the growth of Staphylococci Salmonella and Molds for all types of cheese were completely inhibited. Additionally, it was observed that the biofilm coating reduced the weight loss and hardness of the cheese comparing with the uncoated sample. The results of sensory analysis revealed that uncoated cheese, coated with sodium alginate and sodium alginate composed of oil of O. basilicum were the most preferred by panelists, in comparison with others. Therefore, it was concluded that this technique of coating cheese with edible film activated with essential oils is preferred and favorable by virtue of the effect of oils preserving the cheese without seriously affecting their organoleptic properties.

Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (<10%) and the ash content of all formulas is between 4.83-5.06%. The results of sensory analysis showed that formula B had the best acceptance for color (3.03) and aroma (3.17). Thisproducthad moisture 7.23 % and ash content 4.83 %.

Geleneksel Fermantasyon Yöntemiyle Üretilen Sarı Alıç Meyve (Crataegus tanacetifolia) Sirkesinin Fizikokimyasal ve Duyusal Kalite Özellikleri

In this study, some physical, chemical and sensory properties of vinegar produced from hawthorn (Crataegus tanacetifolia) by conventional method were investigated. According to the results of the analyses performed, dry matter, pH, total acidity, ash and conductivity values were determined to be 2.08±0.09%, 2.69±0.08, 20.49±0.13 g/L, 2.2±0.10 g/L and 1.36±0.08 μS/cm, respectively. As a result of the alcohol analysis performed after 9 months of storage, no alcohol was detected in the samples. Furthermore, total antioxidant activity and total phenolic content in vinegar samples were determined to be 86.23±8.12 μg trolox equivalent (TE)/mL and 751.11±15.71 mg gallic acid equivalent (GAE)/L, respectively. In hawthorn vinegar samples, it was determined that the brix value was 2.24±0.07, density was 1.018±0.02 g/cm3, mean color values; L* values were 27.80±0.51; a* values were 1.33±0.04 and b* values were -0.30±0.13. 47.30±0.76 ppm Na, 3.38±0.04 ppm Mg, 197.14±3.50 ppm K, 2.59±0.47 ppm Ca, 83.20±0.43 ppm P, 0.42±0.01 ppm Fe, 0.02±0.01 ppm Cu, 0.33±0.00 ppm B, 0.18±0.00 ppm Zn, 0.75±0.01 ppm Al, 0.02±0.00 ppb Cr, 4.42±0.01 ppb Sn were found in hawthorn vinegar, which is rich in mineral content. According to the sensory analysis results, it was determined that the color scores of vinegar samples were 7.20±0.28, the aroma value was 6.25±0.32, the odor value was 6.75±0.37, the appearance value was 6.25±0.22, and the general appreciation value was 7.25±0.53.

Development of muffins as dialysis snacks for patients undergoing hemodialysis: results of chemical composition and sensory analysis

ObjectiveThis study aimed to develop two non-industrial food products as financially accessible options to prevent and treat malnutrition in hemodialysis (HD) patients. These food products were developed and intended for use as dialysis snacks.MethodsThis is a cross-sectional and multi-step study. First, 183 adult HD patients (55 ± 14 years; 50.8% males), replied to a questionnaire with their food preferences regarding taste (salty, sweet, bitter, sour) and consistency (liquid, solid, pasty) for a dialysis snack. Most patients preferred a food product with a solid consistency (90%) and a salty flavor (81.4%). Second, three muffin formulations of fine herbs were developed; one enriched with whey protein concentrate (WPC), a second with textured soy protein (TSP) and a third standard formulation without protein for comparison with the protein-enriched muffins, for which the chemical and nutritional compositions were analyzed. In the third step, 60 patients on HD (61 ± 15 years; 53% males) were enrolled in a sensory analysis by applying a 9-point structured hedonic scale, ranging from “extremely liked” (score 9) to “extremely disliked” (score 1).ResultsWhen compared with the standard formulation, the formulations enriched with WPC and TSP protein had a significantly higher amount of protein/serving (Standard: 5.9 ± 0.3 g vs WPC: 14.5 ± 0.9 g and TSP 10.8 ± 0.7 g; P < 0.05) but a lower amount of carbohydrate (Standard: 13.1 ± 2.2 g vs WPC: 5.6 ± 0.8 g and TSP 6.0 ± 1.2 g vs; P < 0.05). The mineral content/serving of the protein-enriched muffins was low in phosphorus (50 mg) and sodium (180 mg). The potassium content/serving was moderate for the WPC muffin (225.2 mg) and low for the TSP muffin (107.9 mg). The acceptability index (AI) for the enriched protein muffins was higher than 70% and similar to the standard formulation.ConclusionThe muffins with fine herbs and enriched with protein were well-accepted by all patients and appropriate to serve as dialysis snacks for HD patients.

Coating effect of rosemary extract combined with chitosan on storage quality of mori (Cirrhinus mrigala)

Active packaging systems using edible coatings aim to prevent fish meat from chemical degradation and microbial attack. Current study was conducted to evaluate the coating effect of rosemary (Rosmarinus officinalis) extract combined with chitosan on meat quality of mori (Cirrhinus mrigala) during refrigerated storage. In the present study, mori samples were treated with two varying levels of chitosan (0% and 1%) and two varying levels of rosemary oil (0% and 1%). Different quality parameters including Total Volatile Base Nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), peroxide value (POV), water-holding capacity (WHC), protein extractability, total viable count (TVC), and sensory characteristics were monitored during storage at the interval of 0, 6, 12, 18, and 24 days. The results of chemical, microbiological, and sensory analysis proved beneficial in extending shelf life and storage quality of mori during refrigerated storage. Practical applications The supplementation of rosemary extract and chitosan will help to improve the shelf life of fish during refrigerated storage. The improved quality of stored fish will increase its market value. Moreover, the scope of its export will also be enhanced and will improve the financial status of farmer.

PINEAPPLE JAM PHYSICOCHEMICAL AND SENSORY EVALUATION WITH ADDED PINEAPPLE PEEL

The aim of this research was to evaluate the effect of pineapple peel (PP) addition on pineapple jam physicochemical and sensory characteristics. Five pineapple jam formulations were prepared: standard F1 (0% PP) and the others added 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of PP. The results of sensory analysis indicated the feasibility of adding PP in pineapple jam, especially up to a level of 5%. The addition of PP increased soluble solids, titratable acidity, sugars, moisture, dietary fiber, phenolic compounds and antioxidant capacity. Also, it increased the values for a* and decreased for L* and b*. The use of up to 5% PP in jam should be encouraged as it can improve physicochemical characteristics and maintain sensory acceptability of the product. It also reduces negative effects of organic waste disposal on the environment.

Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses.

Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical breakdown associated with the process. Sensory tests were performed using a triangle test to determine consumer identification of temperature-abused beer. The chemical tests were conducted to determine the chemical breakdown of the two beer groups: control beer (COB) and temperature-abused beer (TAB). The chemical analysis of the two beer groups showed significant changes in multiple chemical compounds such as ethyl esters, linear aldehydes, and sulphur-compounds; however, the sensory analysis results were not significant even though 39% of participants were able to detect differences. in this study, two factors identified that caused chemical reactions in the TABs were oxidation and live yeast cells. In conclusion, these results can be used by beer producers to ensure a quality product throughout the distribution chain by controlling time and temperature.

Commercial Saccharomyces cerevisiae as a starter culture in "Wanergao": A traditional fermented food in China.

To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional "Wanergao" for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of "Wanergao" were illustrated in this paper. Compared with the samples in the control group, "Wanergao" samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in "Wanergao" produced with S. cerevisiae inoculation compared with "Wanergao" produced by sourdough. The two kinds of "Wanergao" presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that "Wanergao" in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that "Wanergao" produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.

Aroma Investigation of New and Standard Apple Varieties Grown at Two Altitudes Using Gas Chromatography-Mass Spectrometry Combined with Sensory Analysis.

The aromatic profile of apples constitutes important information for the characterization and description of local products. Apple flavor is determined by perception in mouth and aroma; while the first is mainly defined by sugars and organic acids, aroma is a complex mixture of many volatile organic compounds (VOCs) whose composition is often specific to the variety. Headspace-solid phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) allows for the detection of detailed information of volatile constituents. In this study, eleven apple varieties (Braeburn, Fuji, Gala, Golden Delicious, Coop 39-Crimson Crisp®, Dalinette-Choupette®, Fujion, CIV323-Isaaq®, Coop43-Juliet®, SQ159-Natyra®, UEB32642-Opal®) grown in two pedoclimatic locations at different altitudes in South Tyrol (Italy) (ca. 225 m and ca. 650 m a.s.l.) were investigated. Thirty-eight VOCs were identified and combined with sensory analysis results (from 11 trained panelist) to characterize the aroma of new and standard apple varieties with a special focus on pedoclimatic location differences. The study shows strong diversification of the varieties based on their VOC profiles and sensory attributes, as expected. Moreover, investigating how the pedoclimatic location at different altitudes can influence the apple aroma profile, we identified twelve VOCs involved in these differences and provided a deeper investigation on how different altitudes can influence the apple aroma composition and perceptions combining the analytical and sensory parameters.

Farklı Tane Unları ve Çekirdek Tozları Kullanılarak Glutensiz Lokma Tatlısı Üretimi ve Kalite Özellikleri

Çölyak (gluten enteropatisi) yapısında gluten bulunduran tahıl ve tahıl ürünlerinin tüketilmesi sonucu yetişkinlerde karın şişliği, iştahsızlık, kansızlık gibi belirtilerle ortaya çıkan bir hastalıktır. En etkili tedavi yöntemi diyetten gluten içeren gıdaların çıkarılmasıdır. Glutensiz formülasyonların en çok çalışıldığı ürünler incelendiğinde kek, bisküvi, kraker, makarna ve ekmek öne çıkmaktadır. Bu çalışmada patates unu yerine üzüm çekirdeği tozu, keten unu ve kavun çekirdeği tozu kullanılarak glutensiz lokma tatlıları üretilmiştir. Üretilen glutensiz lokma tatlılarının bazı fiziksel ve kimyasal özellikleri ile duyusal özellikleri belirlenmiştir. Kavun çekirdeği tozu ikamesi ile glutensiz lokma tatlısının spesifik hacmi %27.38 artmıştır. İkame edilen tüm hammaddeler glutensiz lokma tatlısının esneklik değerlerinde azalmaya neden olurken, keten tohumu ikameli glutensiz lokma tatlısı kalori değeri (587.84 kcal) en yüksek çeşit olarak belirlenmiştir. Diyet lifi miktarı bakımından en zengin çeşit %8.63 toplam diyet lifi içeren keten unu katkılı lokma tatlısı olmuştur. Duyusal analiz sonuçlarına göre en beğenilen çeşit üzüm çekirdeği tozu katkılı lokma tatlısı olarak belirlenmiştir. Kullanılan hammaddelerin lokma tatlısını glutensiz özelliğinin yanı sıra protein ve diyet lifi içeriği bakımından zenginleştirdiği görülmüştür.

Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality

Being waste products of olive fruits, olive stones could be used as a healthy functional food ingredient thanks to their rich antioxidant properties, nutrients and dietary fibers. In this study, wheat flour was substituted by olive stone powder at levels of 0, 5, 10 and 15%. The rheological properties of biscuit dough and proximate composition, color values, total phenolic content, antioxidant activity, textural characteristics and sensorial properties of biscuit samples were investigated. Wheat flour replacement by olive stone powder increased antioxidant activity, fat and fiber content of biscuit samples (p < 0.05). The biscuits prepared with addition of 15% olive stone powder had 30.44 ± 0.03% DPPH radical scavenging activity, 11.22 ± 0.09% crude fiber, and 26.32 ± 0.22% fat. According to results of sensory analysis, wheat flour could be substituted up to 15% by olive stone powder to prepare biscuits without causing unacceptable product in terms of sensory properties.

Potential of a Sunflower Seed By-Product as Animal Fat Replacer in Healthier Frankfurters.

Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters.

Noncontact monitoring of heart rate responses to taste stimuli using a video camera

Pleasant or unpleasant feeling stimulated by taste usually expressed to describe the acceptance or rejection of food and beverages intake by a human. Since it stimulates the emotional reactions, therefore it also induces other response such as heart rate variations. Traditional sensory tools used only subjective measurement such as self-report, to estimate the feeling of tasting. This method sometimes failed to show some differences between the pleasant and unpleasant type of feelings unconsciously. Previous unconscious measurement methods used the intrusive technique by placing some sensors in contact with the body, which may affect the results of sensory analysis. This study was conducted to avoid the effects of using contact sensors and validate the contact-less method of monitoring heart rate due to emotional changes by extracting plethysmographic signal from the green component of the video images. The videos were recorded while the subject responded to pleasant, unpleasant and neutral stimuli. The findings indicated that the heart rate was significantly related to taste stimuli that also reflected the subjective feelings. The unpleasant-taste influenced heart rate to increase more compared to pleasant-taste and neutral-taste. This proposed approach can be used to remotely detect the feeling/emotion that not overtly express through facial expression, speech or gestures.

Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

This study aimed to investigate the flavor variations, fatty acids (FA), and glucosinolates (GLSs) of virgin rapeseed oil (VRO) during roasting. VRO was evaluated and classified based on odor activity value and principal component analysis (PCA). Results showed that the total FA contents increased by 0.83%–1.56%, and the GLS contents decreased by 21.12%–29.85%. The total volatile compounds increased significantly during roasting, and their contents varied from 3.05 to 9.58 mg/kg to 301.21–831.15 mg/kg. The content of thiocyanate varied from 0.05 to 0.15 mg/kg to 6.52–26.87 mg/kg; the growth rate of aldehyde was greater than 64.05%; and the pyrazine content was 110 times higher than the initial content. The PCA results were also consistent with the results of sensory analysis in classification. The grass-like descriptor was mainly related to isothiocyanates, isoamyl cyanide, and dimethyl sulfide. The oxidized oil-like descriptor was mainly related to the FA content. The linolenic acid content increased by 5.58%–24.81%. The roasted and burnt descriptors were mainly related to 2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, (E)-2-decenal, nonanal, and 2,3-butanedione. Rapeseed variety and roasting conditions influenced flavor formation and final flavor quality.

Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures

Maintaining the cold chain during long-term storage is important for the preservation of fresh food quality. Arils are usually extracted from freshly harvested pomegranates or after short storage period. Nevertheless, pomegranate fruit may be stored for several weeks before being marketed as ready-to-eat aril (REA). In this study, the effect of different postharvest storage periods (30, 45, and 60 days) and temperatures (2°C and 6°C) on the quality of arils after storage of fruit and then after 10 days storage were investigated. The fruit storage period significantly affected total phenols, antioxidant activity, and vitamin C content of REA from stored fruit and after 10 days storage. Color, anthocyanins, and organic acids of REA varied significantly with the fruit storage period mainly after 10 days. The highest changes were observed after 60 days of fruit storage period. Generally, storage temperature has no effect on bioactive properties and has minimal influence on REA after 10 days storage period. Sensory and volatiles changes were affected not only by storage temperature but also by long storage duration. Thus, aroma profile was markedly separated in heatmap by storage time and temperature. Similar aroma profiles for REA extracted immediately after each storage period or from freshly harvested fruit were distinguished. However, changes were observed for stored fruit after 10 days storage at 6°C, with more abundance of terpenes such as (Z)-β-farenesene, (E)-α-bergamotene, and α-pinene. Practical applications Ready-to-eat arils (REA) quality is generally affected by several postharvest treatments and conditions. This study used a combination of storage temperatures and duration of “Gabsi” pomegranate fruit to determine the quality of arils after shelf-life. Results of aril sensory analysis showed that the overall flavor and appearance were highly rated in aril when the fruit was stored for 2 months at 2°C. Similarly, results of instrumental measurements showed that the fruit could be stored for 2 months at 2°C without significant reduction in compounds that are beneficial for health and aril color. Storing fruit for 60 days at 6°C led to a reduction in overall quality and changes in aroma profile of REA. The outcomes of this study suggest that a storage period of 2 months at 2°C is recommended for REA aril use to maintain sensory quality and minimize volatile aroma component reductions.

Optimization of brewing time and temperature for caffeine and tannin levels in Dampit coffee leaf tea of Robusta (Coffea canephora) and Liberica (Coffea liberica)

Coffee constitutes a plant product high in economic value. Extremely abundant throughout Indonesia, different varieties can be found in each region. Coffee leaves represent a by-product of coffee production which are disposed of without being subjected to further processing. One advantage of coffee leaf waste is that it can be made into coffee leaf tea, to prevent various diseases. The caffeine and tannin content can be optimized by temperature and brewing time. Research on coffee leaf tea remains limited, with little study of Liberica coffee leaf tea. This investigation was to determine the optimal brewing time and temperature of Robusta (Coffea canephora) and Liberica (Coffea liberica) coffee leaf tea. This research used the Response Surface Methodology (RSM) method with Central Composite Design (CCD). Data analysis using RSM method was conducted incorporating two factors. The first factor was the brewing temperature with a minimum value of 91 °C and a maximum value of 99 °C. The second factor was brewing time with minimum and maximum values of three and seven minutes respectively. Identifying the optimal treatment was based on two factors, caffeine and tannin content. Optimized processes were applied to conduct organoleptic tests on 110 untrained panelists using the Rate-All-That-Apply (RATA) method to highlight the majority attributes experienced by the panelists. The optimal brewing temperature and duration for robusta coffee leaf tea were 93.43 °C and 4.80 minutes which produced caffeine and tannin levels of 74.90 mg.100mL-1 and 293.01 µg.g-1 respectively. In contrast, in the case of Liberica coffee leaf tea, the optimal brewing conditions comprised a temperature of 91.65 °C and duration of 4.84 minutes which produced caffeine and tannin levels of 72.52 mg.100mL-1 and 415.87 µg.g-1. Results of sensory analysis showed that the majority produced five significant characteristics, namely: sweet flavor, fire flavor, sweet taste, bitter taste and astringent mouthfeel.

DEFİTİNİZE EDİLMİŞ TAHIL KEPEKLERİNİN VE ENZİMLERİN MAKARNANIN FİZİKSEL VE DUYUSAL KALİTESİ ÜZERİNE ETKİLERİ

Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P&amp;lt;0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.

Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano

In industrial winery, the use of mixed starter cultures composed of Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers to enhance the sensory and complexity of the wine without compromising the quality. In this work, the oenological properties and enzymatic activities of 196 non-Saccharomyces yeasts, belonging to Hanseniaspora guilliermondii and Hanseniaspora uvarum species, were investigated. This screening has allowed the selection of the best non-Saccharomyces yeast strain and the use of vinification for white grape of Campania Vitis vinifera cv Fiano, in an industrial scale. The experimental fermentations were performed in four different batches: batch A (H. guilliermondii BF1 and S. cerevisiae 404 in sequential inoculum); batch B only inoculum of S. cerevisiae 404; batch C without inoculation (spontaneous fermentation); batch D with the inoculum of H. guilliermondii BF1 strain. The results of chemical and sensorial analyses have showed that the best wine comes from batch A. In conclusion, the use of H. guilliermondii BF1 with good oenological properties and a strong β-glucosidase activity allowed to improve the sensorial complexity of the wine. Selected non-Saccharomyces yeast could be applied profitably to winemaking to enhance the quality of the wine using new fermentation technologies, and could be used in industrial winery.