Sensory Evaluation Research Articles

PREPARATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Peanuts are one of the foods that are closely linked to the Brazilian Northeastern culture. The consumption of this legume ranges from the seed in its natural state, roasted and salted, to sweets (such as the traditional Northeastern paçoca), as well as derivative products that contain peanuts in their formulation. However, there is still the possibility of adding value and innovation using peanuts, since the food industry is always looking for innovative and healthier products. Accordingly, peanut butter is an excellent alternative, since it is a peanut-based product that is well accepted by a large part of the population and is consumed by all social classes and age groups, in addition to being a food that is very rich in nutritional aspects. Peanut butter can also be supplemented with other foods, in order to increase its nutritional and sensory values. With this in mind, using cheese as an alternative to supplement peanut butter is a viable option, since it is a food that is highly appreciated by the Brazilian population due to its sensory and nutritional characteristics. In this sense, the present study aims to prepare peanut butter with cheese using the following ingredients: peanuts, mozzarella cheese, vegetable oil and salt. The nutritional composition and sensory evaluation of the peanut butter enriched with mozzarella cheese were analyzed in order to determine the public's acceptance and purchase intention. In this study, five peanut butter formulations were prepared, varying respectively from 0, 10, 15, 20 and 25% of mozzarella cheese. It was observed that the greater the amount of mozzarella cheese added to the peanut butter, the less energy the product produced. According to the results obtained, it is possible to conclude that the peanut butters enriched with mozzarella cheese did not reach the minimum result in relation to all the parameters analyzed (appearance, color, texture, flavor and overall acceptance), with the average of 7 (seven) being the minimum expected result. It is worth noting that sample E with 35% mozzarella cheese was the closest to the minimum sensory requirements, while sample C with 25% mozzarella cheese was the closest to the minimum sensory requirements for purchase intention. That said, it is clear that there is a need for better adaptation in the formulation or addition of extra components that increase the sensory qualities of the product. It is also clear that the product developed is unusual to the Brazilian palate, thus causing a high deviation in relation to the sensory requirements.

Synergistic effects of gamma irradiation/salmide®, a sodium chlorite-based oxy-halogen, on microbiological control and the shelf life of chicken breasts

A novel portable chamber was developed to extend the shelf life of chicken breasts through a synergistic treatment of gamma irradiation and Salmide®, a sodium chlorite-based oxy-halogen. This combination successfully enhanced the shelf life by utilizing a low dosage of gamma irradiation alongside low concentrations of Salmide (200 ppm sodium chlorite). Fresh chicken breast samples were treated with gamma irradiation, then packed in ice containing Salmide within the portable chamber, and subsequently stored for 20 days in a refrigerator at 4 °C ± 1. The study investigated aerobic bacterial counts, sensory analysis, and Thiobarbituric acid (TBA) levels. Results showed that Salmide alone significantly reduced microbial counts and extended shelf life by 8 days. Gamma irradiation at 1 kGy, either alone or combined with Salmide, caused a sequential reduction in total aerobic bacterial counts by 2,3 logarithmic cycles, respectively, extending the storage period to 12 days. Furthermore, a 16 day shelf life extension was achieved with gamma irradiation at 3 kGy, either alone or in combination with Salmide, resulting in a reduction of total aerobic bacteria by 5 logarithmic cycles. This study is the first to employ Salmide in conjunction with gamma irradiation as an innovative technology in a portable chamber to enhance the safety and shelf life of chicken breasts during storage in the designed portable chamber.

Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods

Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of Shewanella putrefaciens and Vibrio parahaemolyticus. In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods.

Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice

This study investigates the effects of electron beam irradiation at varying doses on the bioactive compounds and sensory qualities and of broccoli sprout juice (BSJ). A comprehensive analysis of volatile flavor components using GC-IMS and GC–MS identified 49 compounds, including esters, aldehydes, and olefins. Notably, the sulforaphane content exhibited a strong negative correlation with irradiation intensity (R2 = 0.9596), which is critical for predicting the impact of irradiation dose on sulforaphane degradation. Statistical analysis confirmed that 34 volatile compounds, like methyl acetate, 2-methylbutanal, hexanoic acid ethyl ester, etc., exhibited significant difference in different irradiation doses groups (P < 0.05). Sensory evaluation revealed that 6 kGy was the optimal irradiation dose, enhancing the sweetness and mushroom aroma while reducing undesirable spicy flavors. These findings provide valuable insights for balancing preservation techniques, sensory qualities, and nutritional integrity in BSJ, offering potential applications in both food and medicinal industries.

Effect of lotus (Nelumbo Nucifera, G.) rhizome powder as a fat replacer on the quality attributes of muffins

Lotus (Nelumbo nucifera, G.) is a perennial aquatic plant, which is utilized for a variety of therapeutic and food applications. Muffins are a kind of baking product that is typically consumed for breakfast or as a snack. Currently, many baked goods in the market use fat replacers to lower the overall fat content, while conserving consumer approval. The study's objectives were to produce low-fat muffins and to characterize the types of quality changes that occurred in the muffins. Lotus rhizome was sliced, dried and converted into powder, which used as fat substitute in muffins, at 0, 5, 10, 15 and 20% replacement levels, with names as M0, M1, M2, M3 and M4, respectively. Composite flours having these proportions of lotus Rhizome Powder (LRP) were analyzed for proximate and rheological parameters. Increasing levels of LRP caused increased water absorption and dough development time of the composite flours. Proximate analyses of muffins showed highest value of moisture (25.05%), ash (2.43%), fiber (0.99%), protein (11.89%) and NFE (58.45%) in M4. Whereas, fat content and energy value were significantly reduced in M4, as highest fat was found to be in M0 (36.65%) and highest calories in M0 (576.5 kcal), which were significantly reduced to 26.24% and 514.5 kcal, respectively in M4. High yeast and mold count was of M0 at first day as 98 CFU/g, which was increased to 129 CFU/g at day 7, whereas M4 presented this count to be 44 CFU/g at day one, which was increased to 70.33 CFU/g at day 7. Texture analysis showed softest texture of M4 as firmness value was 1887 g, which was significantly high in M0 as 2285 g. The research revealed that M3 best performed out of all treatments as 15% replacement of fat with LRP significantly improved the rheological properties of the flour, ash and fiber content were high, whereas fat contents were significantly low in these muffins. Textural and sensory analysis also supported the M3 due to softer texture and significantly high color, appearance, flavor, and overall acceptability scores. From the results of this study, it could be concluded that a 15% replacement of shortenings with LRP could be considered as optimum for developing good quality baked muffins.Graphical

Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers

Sensory evaluation of high-marbling beef cuts by Australian and Middle Eastern consumers

Chemical composition and consumer acceptability of oyster mushroom and sorghum-pearl millet based composite flours

Due to over-reliance on starchy staple foods in Kenya Micronutrient deficiency (MD) and Protein Energy Malnutrition (PEM) are the major nutritional concerns. Despite these foods being characterized by low nutrient densities, they are still used as main food ingredient especially in making porridges. Therefore, this study intended to develop composite flour of sorghum-pearl millet blends fortified with oyster mushroom and further evaluate its chemical composition and consumer acceptability. The sorghum and pearl millet were soaked in tap water then solar dried followed by milling into flour. Oyster mushrooms were also solar dried and milled. Subsequently, oyster mushroom was substituted to sorghum-pearl millet blends at 10–50 % to achieve the composite flours. Proximate composition of the samples was determined using standard methods, Inductively Coupled Plasma Optical Emission Spectroscopy and Ultra Performance Liquid Chromatography Ultraviolet Spectroscopy/Mass Spectrometry were used for mineral and vitamin analyses, respectively. In addition, consumer acceptability test was done on thin porridges was also carried out using untrained panelists. Protein content of the composite flours increased from 11.15–19.74 %, and there were significant increases in fiber (2.68–10.66 %) and ash (1.38 % to 5–79 %). Mineral content increased with Ca, P, Na, K, Mg, Zn and Fe as high as 286.25 mg/100 g, 2088.05 mg/100 g, 167.55 mg/100 g, 1833.05 mg/100 g, 136.75 mg/100 g, 4.22 mg/100 g and 9.46 mg/100 g respectively. An improvement of B1, B2, B3, B6 and B9 vitamin contents was also observed. Sensory analysis showed relatively moderate overall acceptance of thin porridges from the composite flours, although the acceptability decreased with the increase in oyster mushroom. Specifically, composite flour with 50% oyster mushroom was rich in most nutrients but it had the lowest scores for the sensory attributes. In conclusion, addition of oyster mushroom increased the overall nutritional composition of local cereal based staple foods an indication of potential solution to PEM and MD.

A Study on Sensory Analysis of Memory Places

A Study on Sensory Analysis of Memory Places

How fillet quality changes in rainbow trout (Oncorhynchus mykiss) fed diets supplemented with barberry (Berberis vulgaris) fruit extract

The present study aimed to investigate the effect of barberry (Berberis vulgaris) fruit extract (BFE) on final product quality in rainbow trout (Oncorhynchus mykiss) during the refrigerated storage. Fish with an initial weight of ∼60 g were fed diets with different levels of barberry fruit methanol extracts: 0 (B0), 0.5 (B0.5), 1 (B1), 2 (B2) g/kg) for 10 weeks. At the end of the feeding trial, fillets were refrigerated for 21 days to monitor quality parameters at 1-week intervals. Fillet proximate and fatty acid composition did not significantly change between the treatments, while shelf life, color and sensory attributes were significantly affected by the experimental feeds (P<0.05). The total bacterial count ranged between 2.12 and 8.33 log CFU/g during the storage, decreasing with the increase in the dietary BFE level. Although pH was not affected by the dietary BFE level and the duration of storage, lipid peroxidation level was significantly influenced by the dietary treatments and the storage (P<0.05). The level of MDA increased with the increase in the duration of the storage reaching 7.86 µmol/kg in the control group on the day 21, but decreased with the increase in the dietary BFE (6.19 µmol/kg in B2). The a* value, which indicates redness, also increased with the dietary BFE level and reached the highest value (0.81) in the B2 group. Based on the sensory analysis, the fillet from the B2 diet fed fish was the most appreciated group, receiving the highest score in terms of all parameters. Our overall results suggest that BFE as a natural additive can be used in rainbow trout diet at 2 g/kg to improve coloration and overall appreciation of the fillet, and enhance the shelf life up to 2 weeks.

Role of Yoghurt Cultures and Incubation Time in Enhancing Sensory Qualities of Yoghurt and Water Holding Capacity of Greek Yoghurt

Aims: The current research study aimed to investigate the impact of varying starter concentration, incubation temperature and temperature individually on sensory characteristics of yoghurt and water holding capacity of Greek yoghurt. Study Design: The study was experimental and was laboratory-based for optimizing the base for Greek yoghurt spread production. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, Between January 2024 and October 2024. Methodology: Yoghurt was prepared by different levels of starter culture concentration (1, 2 and 3%) and incubation period (4, 5 and 6 hours) with optimization based on sensory analysis using 9- point hedonic scale. Water holding capacity was analyzed using the centrifugation method. Results: The Study elucidated that yoghurt prepared with inoculation of 2% starter culture concentration showcased the most favourable sensory characteristics obtaining a high score in flavour (8.4), colour and appearance (8.37), body and texture (8.44) and overall acceptability (8.49) on a 9-point hedonic scale. Among the different incubation hours at 42ºC, a 5-hour duration yielded the most promising results with sensory evaluations achieving 8.46, 8.42, 8.53 and 8.53 for flavour, colour and appearance, body and texture and overall acceptability, respectively. In addition, the combination of a 2% starter culture and 5-hour incubation at 42ºC resulted in highest water holding capacity, quantified as 76.11%. Conclusion: The study showed that the sensory qualities of yoghurt and water-holding capacity of Greek yoghurt are greatly influenced by the optimal yoghurt culture concentration and incubation time, with the most favourable results obtained with a 2% culture addition and a 5-hour incubation period.

Development and Quality Evaluation of Cookies from Lima Bean and Emmer Wheat

The increasing interest in nutritious and functional foods has led to the investigation of alternative grains with enhanced health benefits. This research centres on developing highly nutritious cookies using lima bean (Phaseolus lunatus) and emmer wheat (Triticum dicoccon Schrank). These grains are cultivated for their outstanding nutritional qualities, such as high protein, essential minerals and bioactive compounds, making them ideal for creating health-promoting food products. The physical properties and chemical composition of lima bean and emmer wheat seeds were investigated. Five distinct trials with varying blends of lima bean and emmer wheat were carried out, with proportions of emmer wheat to lima bean being 50:50 (T1), 60:40 (T2), 70:30 (T3), 80:20 (T4) and 90:10 (T5). The physical and sensory analysis of the all developed cookies was performed and sample T3 was selected for physical and chemical analysis among all the samples after sensory analysis. Analytical methods were used to evaluate the nutrient composition, including protein, fiber and mineral content. Storage study of 60 days developed cookies also evaluated. It was found that the cookies gained moisture and lost fat, protein, fibre and energy over the storage period, with carbohydrate content showing minor fluctuations. The data obtained in the present investigation are sufficient to conclude that lima bean is an effective substitute for wheat flour in cookies preparation. The cookies prepared using lima bean were found to be acceptable in terms of quality characteristics. This substitution increased the protein content of the cookies. The cookies made with a 30% replacement of wheat flour with lima bean flour were the most acceptable.

Development of homemade oral nutrition supplements for individuals with kidney failure on hemodialysis: physicochemical properties, nutrient composition, and sensory evaluation

Purpose Protein-energy wasting is a common complication among patients with kidney failure undergoing dialysis. This study aims to develop a homemade oral nutrition supplement (ONS) to fulfill the energy and protein requirements of these patients. Design/methodology/approach Three formulations of homemade ONS were developed using soybean milk, whey protein isolates and canola oil. Two of these formulations were flavored with pineapple and honeydew juices, respectively. The energy and macronutrient contents were determined using proximate analyses, and mineral contents were determined using inductively coupled plasma optical emission spectroscopy. The acceptance of homemade ONS for five attributes, namely color, taste, odor, consistency and overall acceptability, was assessed using the nine-point hedonic scale. Findings The homemade ONS provided 198–212 kcal and 8.4–9.6 g protein per 100 mL, which were comparable to commercial products. Similarly, the sodium (45–65 mg/100 mL) and phosphorus (56–66 mg/100 mL) contents were on par with commercial products. However, the potassium content of homemade ONS was higher, ranging from 141 to 155 mg per 100 mL. The sensory evaluation indicated that the formulation added with honeydew juice had a similar degree of acceptance as the commercial ONS, while formulations containing pineapple juice and without added fruit juice were less favored. Originality/value A few studies have investigated the development of food products for individuals with kidney failure on dialysis. However, to the best of the authors’ knowledge, this is the first study to focus on developing a homemade ONS specifically tailored to meet the unique nutritional needs of hemodialysis patients. In addition, this research included a comprehensive assessment of the beverage’s nutritional content and sensory attributes.

SENSORY PREFERENCE DETERMINATION OF GREEN TEA EXTRACTS FROM UNCONTROLLED AND RELAY-CONTROLLED BREWING PROCESSES USING RANK ORDER CENTROID AND SIMPLE ADDITIVE WEIGHTING

Green tea extract is a popular beverage known for its health benefits. To increase its market appeal, understanding the sensory profiles—taste, aroma, and color—of green tea extract is essential to ensure customer satisfaction. In this study, experiments were conducted to determine the optimal extraction conditions by varying extraction times (3 or 6 minutes) and temperatures (60°C, 80°C, or 100°C) in two brewing methods: (1) a relay-controlled brewing system utilizing Arduino, and (2) a standard brewing process without automated control. Sensory evaluations were conducted by 30 untrained panelists using a 9-point hedonic scale.. Decision-making methods, Rank Order Centroid (ROC) and Simple Additive Weighting (SAW), were then applied to identify the most preferred product. Results indicated that the highest taste score was achieved by the 80°C-6 min sample, while the best aroma and color scores were observed in the 100°C-3 min sample. Overall, the decision-making process using the combination of ROC and SAW methods concluded that the green tea extract from the 100°C-3 min sample was the most preferred by the panelists.

Sensory evaluation and in vitro prebiotic effect of (poly)phenols and dietary fiber-rich mango bagasse-enriched confections

Mango bagasse (MB) is a (poly)phenols and fiber (DF)-rich agroindustrial by-product exhibiting health-beneficial properties. This research aimed to design and characterize an MB-added confection and evaluate its prebiotic effect in vitro. A sensory analysis involving 51 children was conducted to select the most accepted formulation. Nine formulations (3k factorial design) were screened through texture profile analysis to select an MBC formulation that was hydrated (1:4 and 1:5 MBC:water) to reduce its hardness, where 1:4 was chosen. Compared to MB, 1:4 formulation showed a higher protein (+1.20-fold) but less DF (−0.62-fold). The confections contained gallic acid, mangiferin, quercetin, and (+)-catechin (234.82–479.69 g/100 g sample) but displayed a lower in vitro accessibility than those from MB. Selected bacterial strains exhibited fermentative activity using MBC as a substrate, which was even better than using MB fiber-only. The results showed the potential of MB to DF and (poly)phenol-rich confections with prebiotic potential.

Hybrid aerogels of spirulin and whey proteins as novel cellular solids

This work proposes a new strategy to obtain cellular solids of spirulin (SP) cells and whey protein (WP) using the aerogel production process. To this aim, aqueous suspensions containing 20 g/100 g of a mixture of WP and SP in different ratios, were submitted to thermal gelation. The obtained hydrogels were characterised by an intense green colour and the typical unpleasant fishy odour of SP. Hydrogels were then submitted to ethanol solvent exchange and supercritical-CO2 drying, leading to hybrid aerogels, which were analysed for physical properties (colour, density, volume contraction, firmness, microstructure). The conversion of hydrogels into aerogels partially reduced their green colour. The increase in SP in the aerogel progressively decreased its firmness, so that the aerogels obtained from suspensions containing more than 10 g/100 g spirulin were not able to maintain the continuity of the aerogel network. The latter was demonstrated by SEM to consist of dried WP microgels organised in a tri-dimensional architecture embedding SP cells. The aerogel obtained from 10 g/100 g SP suspension did not swell or disintegrate upon absorption of both water and oil. Sensory analysis also showed this sample to have negligible SP odour. These results open new possibilities in the development of hybrid cellular solids with neutral sensory properties, posing the basis for a new approach to the engineering of food tissue analogues.

Optimization of Gelatin Gummy Properties Influenced by Black Garlic Vinegar and Honey Using D-Optimal Mixture Design

Black garlic is a valuable and versatile food product derived from the fermentation of fresh garlic. Black garlic possesses stronger antibacterial properties and contains antioxidants at levels twice as high as those found in regular garlic. The fermentation of black garlic into vinegar enhances its beneficial properties, including antimicrobial and antidiabetic effects. Currently, the market prospects for functional gummy candies are highly promising. This study aimed to optimize the formulation of functional gelatin gummy incorporating black garlic vinegar, gelatin and honey using a D-optimal mixture design. Product analysis included physicochemical, textural, and sensory properties of the gummies, evaluation of consumer acceptance and purchase intention. The optimal formulation for black garlic vinegar with honey gummies involved 10% black garlic vinegar, 17.06% gelatin, and 27.94% honey. Three experiments were conducted under practical conditions, yielding an average pH of 3.51 ± 0.02, hardness of 18.21 × 10³ g force, and gumminess of 16.44 × 10³ g force. The sensory descriptive analysis provided the following ratings: appearance (7.30 ± 0.84), black garlic vinegar aroma (6.10 ± 1.39), honey aroma (6.54 ± 1.27), honey taste (7.24 ± 1.13), overall taste (7.18 ± 1.04), aftertaste (7.24 ± 1.19), and overall liking (7.26 ± 0.94). The final product received hedonic scores ranging from 6 to 7 for all attributes on a nine-point scale (n=70). Notably, 98% of consumers found the product acceptable, and 78% expressed an intention to purchase it. This indicates the successful development of a gelatin gummy product that effectively incorporates black garlic vinegar while maintaining a pleasant taste, making it appealing to a wide consumer base.

ANALYSIS OF SENSORY ASPECTS IN QUALITY CONTROL OF THE ALAMBIQUE CACHACA INDUSTRY

Cachaça de alambique is a Brazilian beverage composed mainly of ethyl alcohol, water and a mixture of natural substances formed in the production process that add the sensory characteristics responsible for the quality of this product. However, production is still largely artisanal and has little technology to manage and control the preparation of the beverage on an industrial scale, since the process variables are generally considered “immeasurable and intangible”. Due to this scenario, one way to achieve quality control is to use sensory analyses in all stages of the production process, which are passed on through simple training to all employees on the “factory floor”. This study aims to analyze the importance of using sensory analyses in the production of cachaça in an industry located in the district of Galante, Campina Grande/PB, through daily monitoring of its production. After three months of qualitative evaluation, it was seen that sensory analysis is an easily disseminated and efficient tool to assist in the quality control of the final product, mainly because it is simple and applied by all employees.

Development and Sensory Profiling of Flavored Tilanggit (Dried, Split, and Salted Juvenile Tilapia)

With the increase in tilapia farming there are opportunities to explore value-added tilapia products. This study aimed to develop flavored varieties of dried, split, and salted juvenile tilapia, commonly known as "tilanggit," given the staple consumption of dried fish in places like Africa and Asia. Freshly harvested juvenile Nile tilapia fish were gutted, cleaned, deboned, brined, marinated, and dried. Four flavor formulations were developed: no flavor (NF), honey-calamansi (HC), garlic (G), and hot and spicy (HS). Each flavor formulation's sensory attributes, including appearance, aroma, taste, and texture, were assessed using a 5-point Likert scale, where 1 represented "disliked a lot" and 5 represented "liked a lot", with samples being deep-fried in an individual vat of vegetable oil for ~5-10 sec at 150°C. A total of 40 consenting female participants from 19 to 63 years old, from low and middle-income homes who purchase and consume dried fish, were medically screened and used to evaluate the sensory attributes of the flavored dried tilanggit products. The results showed that the G formulation was rated as having the best appearance, aroma, and taste, followed by the NF sample which suggested that the addition of garlic to dried tilanggit significantly enhanced several important sensory attributes. In terms of texture, the NF sample was rated the highest, followed by the G sample. The results indicate statistically significant differences among these four treatments in terms of appearance, taste and texture, (p&lt;0.05) using the Kruskal-Wallis H test. Therefore, it is recommended that garlic be used as a flavor for dried tilanggit products however, honey-calamansi and hot and spicy be improved so they, too, can be used to flavor dried tilanggit to better suit the preferences of different consumers and offer additional choices in the marketplace. Moreover, a sensory evaluation with region-wide and more diversified participants is recommended to assess broader market viability. These results provide insights for tilapia farmers and processors seeking to diversify their product offerings to cater to consumer preferences for flavored dried fish products. Key words: Flavored tilanggit, tilapia, Oreochromis niloticus, fish drying, dried salted fish, tuyông isda

Nutritional and Bioactive Properties of Composite Flour Made from Hempseed and Corn Silk for Formulation of Fibre and Protein Rich Paratha

Aim: This study aims to analyze Nutritional and Bioactive properties of a novel composite flour and paratha made from it, developed by incorporating hemp seed flour, corn silk flour, and chickpea flour alongside wheat flour, targeting the creation of a high-protein and high-fiber flour blend for food product formulations. Study Design: A randomized experimental study was conducted to evaluate the functional and nutritional profile of the developed composite flour and paratha taking whole wheat flour as control. Place and Duration of Study: Department of Food Science and Nutrition, G. B. Pant University of Agriculture and Technology, Pantnagar, between August 2019 to March 2023. Methodology: Various ratios of hemp seed, corn silk, and chickpea flours were blended with whole wheat flour to make the composite flour. Paratha, a common shallow fried Indian flatbread, was prepared from the blend. Sensory evaluation of the paratha was conducted to find in addition to analyses of functional properties, proximate composition, dietary fiber content, in vitro protein digestibility, bioactive compounds, and fatty acid profiles of both flour blend and paratha. Results: The composite flour demonstrated a higher water absorption capacity (179.63 ml/100g) than whole wheat flour (147.67 ml/100g). Proximate analysis revealed a crude protein content of 17.06% and crude fiber content of 7.81% in the composite flour, significantly exceeding than that of whole wheat flour. Total dietary fiber was recorded at 21.37 g/100g, with an in vitro protein digestibility of 76.70%. The total phenolic content was markedly higher in composite flour (223.51 mg GAE/100g) compared to whole wheat flour (49.82 mg GAE/100g). Sensory evaluation indicated that the parathas made from composite flour had acceptable taste and texture with superior nutritional profile. Conclusion: The study successfully developed a composite flour with superior nutritional attributes, highlighting the potential of incorporating wild and underutilized plant resources in sustainable food production. This novel composite flour can be a valuable addition to diets, offering enhanced protein, fiber, and bioactive compounds compared to traditional wheat flour, particularly in the preparation of nutritious parathas.

Investigation of the effect of addition of capia pepper spice on the ripening of Turkish white cheese curd produced using cow and sheep milk

Abstract In this study, five types of white cheese, with one serving as the control sample, were produced. While the control cheese was produced without adding any spices, the others were processed by adding capia pepper at concentrations of 0.1 %, 0.2 %, 0.3 %, and 0.4 % (w/w) relative to the milk used. Then, all cheeses were vacuum-packed and ripened at 6 ± 2 °C for a period of 3 months. Analyses, including measurements of dry matter, fat, pH, titratable acidity, salt, total protein, ripening rate, nonprotein nitrogen rate (NPN), amino nitrogen rate, electrophoretic casein fractions, color properties, and sensory evaluations, were conducted on cheese samples taken at the 3rd, 30th, 60th, and 90th days of ripening. Additionally, it was observed that cheeses with 0.4 % capia pepper added were more favored than the other cheeses. Due to the sensory evaluation made by the panellist, ripened cheeses were more highly appreciated than fresh cheese, but the sheep milk flavor was not consistently cited as the reason for preference. The extra aromatic taste from sheep milk was detected by the panelists and not perceived as irritating. The use of capia pepper in white cheese changed the color and sensory properties, but it was not statistically significant.