Sensory Evaluation Scores Research Articles

Effects of Cattle Backgrounding Diets on Carcass Characteristics and Beef Quality

ObjectivesTo determine how backgrounding cattle will affect carcass characteristics and fresh beef quality. It was hypothesized that backgrounding cattle will result in an increased hot carcass weight, without impacting fresh beef quality.Materials and MethodsThe impact of utilizing a moderate energy backgrounding diet was evaluated using 95 crossbred steers (initial body weight: 352 ± 30 kg) that were randomly assigned to 1 of 15 pens. Each pen was randomly assigned 1 of 2 dietary treatments. Dietary treatments included a traditional high energy (HigE) finishing diet (n = 7) or a moderate energy (ModE) backgrounding diet (n = 8). Cattle on HigE were fed a high energy finishing diet for all 193 d; those fed ModE were fed the moderate energy diet for 63 d followed by feeding the HigE diet for the last 130 d. All steers received Revalor-XS on d 1. Two steers were randomly chosen from each pen for further evaluation. Hot carcass weight (HCW), 12th rib backfat (BF), ribeye area (REA), marbling score, USDA yield grade, and percent kidney, pelvic, and heart fat (KPH) were collected 48 h postmortem. Strip loins (IMPS #180) were retrieved and evaluated for vacuum purge loss and objective backfat color. The strip loins were fabricated into 2.54 cm steaks for drip loss, Warner-Bratzler shear force (WBSF), sensory evaluation, and subjective and objective color score evaluation. Data were analyzed using the mixed procedure of SAS (SAS Inst. Inc., Cary, NC) with treatment as a fixed effect and pen as a random effect. Pen was the experimental unit. Significance was determined at p ≤ 0.05, while trends were determined at p ≤ 0.10.ResultsThere was a tendency for HCW to be heavier for ModE cattle (P = 0.06). There was no treatment effect for BF (P = 0.43), REA (P = 0.96), Marbling (P = 0.16), YG (P = 0.76), or KPH (P = 0.22). No moisture loss attributes differed between treatments: Purge loss (P = 0.40) and drip loss (P = 0.41). Backfat a* (P = 0.43) and b* (P = 0.18) values were not statistically significant between treatments, however, L* (P = 0.06) tended to be higher for HigE cattle. Warner-Bratzler shear force values did not differ between treatments (P = 0.72). There were no treatment effects for any of the steak subjective sensory attributes evaluated: Overall liking (P = 0.80), flavor liking (P = 0.75), texture liking (P = 0.44), toughness (P = 0.31), juiciness (P = 0.65), and off-flavor (P = 0.21). Objective color score did not differ between the 2 treatments: L* (P = 0.39), a* (P = 0.55), and b* (P = 0.68). Subjective color (P = 0.11) and discoloration (P = 0.21) scores also showed no differences between treatments. Subjective sensory analysis showed that steaks from the HigE treatment tended to be more desirable (P = 0.10).ConclusionFeeding a backgrounding diet before finishing led to similar carcass characteristics with a lower reliance on concentrate feed ingredients. Backgrounded cattle also had similar fresh beef qualities but could be compromised at the retail display case with subjective desirability scores tending to be lower.

High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

Effect of high pressure (HP) treatment (200–600 MPa; 0–20 min) on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control) for one hour. Results showed that calcium chloride (CaCl2) solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans

Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed together in the ratio 70:70:40 (w/w) to produce fortified fermented-malted food .The same ratio were used in the formulation of unmalted /unfermented food and fortified products. Microbial analysis of the prepared foods were carried out using pour plate method. Physicochemical, proximate analysis were carried out using standard procedures. Nine (9) points hedonic scale were used for the sensory evaluation on the products .Bacteria such as Lactobacillus sp, Bacillus sp, Clostridium sp, Leuconostoc sp, Staphylococcus sp, Streptococcus sp, E.coli, Salmonella sp and fungal isolates include Aspergillu ssp, Saccharomyces sp, Candida sp, Penicillium sp, Mucor and Rhizopus sp were isolated from the fermented grains. Staphylococcus sp, E.coli, Salmonella sp and some Moulds were isolated after 24 hours of fermentation and malting of the grains. The pH of 3.89 in millet and 4.04 in wheat were observed during malting and fermentation processes. Total titratable acidity (TTA) of malted/fermented millet was 2.46% and wheat had 2.31% TTA. Percentage crude protein increased from 3.33% in malted/fermented blend (sample A) to 6.3% while unmalted/unfermented (sample B) and fortified product (sample C) had decrease in % crude protein. Percentage fat content decreased from 6.17% in sample A to 5.9%. The % crude carbohydrate content decrease from 80.43 in sample A to 80.15 but higher values were obtained in sample B with sample C having 80.35%.Percentage moisture and ash content decreased after malting and fermentation in sample A and B except in sample C. The mean scores of sensory evaluation revealed that the formulated malted/fermented and fortified foods were liked very much compared to the unmalted/unfermented foods which are moderately and slightly liked.Keywords: Fermentation, bacteria, malting, cereal weaning foods, moulds

Quality of cooked goat meat sausages incorporated with goat tripe

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p> 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

Enrichment of rice-based extrudates with Cactus Opuntia dillenii seed powder: a novel source of fiber and antioxidants.

The present study investigated the effects of adding the powder of cactus Opuntia dillenii (O. dillenii) seeds on the functional properties, fiber, antioxidants and acceptability of rice-based extrudates. The control blend consisting basically of rice flour was replaced with O. dillenii seed powder at 2, 4, 6, 8, 10, 15 and 20% then extruded at the optimum processing conditions. The extruded products were evaluated for their chemical composition, functional properties, color attributes, antioxidant activity and sensory characteristics. The results revealed that adding O. dillenii seeds powder enhanced the fiber, phenolics, flavonoid contents and antioxidant activity of extrudates. Expansion, bulk density and breaking strength were significantly decreased, while water absorption index, water solubility index and oil absorption index were significantly increased compared to the control. Furthermore, the mean scores of sensory evaluation indicated clear improvements in all tested sensory attributes, which significantly increased by increasing the level of O. dillenii seed powder up to 15%. The results confirmed that O. dillenii seed powder could be incorporated in rice to develop snack products of acceptable functional, nutritional and sensory properties.

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

Tenderness is a primary indicator of meat quality, which directly influences consumer acceptance of the meat. Ultrasound can effectively increase the tenderness of red meat, such as pork and beef, by breaking up muscle fibers and connective tissues through mechanical force, thus making it a basis for physical tenderization of meat to improve meat quality. In this study, ultrasound (2200 W, 15 kHz) was applied in the processing of pork loin to explore the influences of varying treatment durations (0-6 minutes) and posttreatment aging durations (0-2 days) on the tenderness, texture profile, physical and chemical qualities (myofibrillar fragmentation index, or MFI, and rate of marinade absorption), and sensory evaluation (9-point hedonic scale) of meat. The results indicated that ultrasonic treatment (2200 W) for 6 minutes can effectively tenderize the meat by increasing the MFI to 15.1%, lowering the hardness in texture profile analysis (TPA) to 87.6%, and reducing shear force to 87.9%. Moreover, if pork loin is allowed to age for 48 hours following 6 minutes of ultrasonic treatment, shear force can be further reduced to 72.3%. The sensory evaluation scores for texture, tenderness, and overall acceptance of pork loin increased with the elongated ultrasonic treatment.

Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits

ABSTRACTObjective: Soy milk is enriched with nutritive elements such as proteins, unsaturated fatty acids, lecithins, isoflavones, mineral substances, free amino acids, and polypeptides. The aim of this study was to increase the health and nutritional values of bioyogurt by using ABT-5 culture and mixing soy milk with buffalo and cow's milk.Methods: Five treatments of yogurt were made from soy, buffalo, and cow's milk and from 75% buffalo + 25% soy milk mixture and 75% cow + 25% soy milk mixture using ABT-5 culture.Results: Utilization of soy milk in yogurt production decreased acidity, redox potential (Eh), total solids (TS), fat, total nitrogen, ash, total volatile fatty acids (TVFAs), saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and total amino acids contents. In contrast, the highest levels of unsaturated fatty acids (USFAs), polyunsaturated fatty acids (PUFAs), linoleic acid, and α-linolenic acid were detected. Higher numbers of L. acidophilus and bifidobacteria were found in soy milk yogurt than in buffalo or cow's milk. Blending of buffalo or cow's milk with soy milk increased the sensory evaluation scores of yogurt.Conclusions: Mixtures of 25% soy milk + 75% buffalo milk, 25% soy milk + 75% cow's milk and ABT-5 culture could be successfully used in production of bioyogurt characterized by high health and nutritional properties. These optimal combinations highly enhanced probiotic bacteria. The recommended level of 107 cfu.g−1 of bifidobacteria as a probiotic was exceeded for soy milk yogurt treatments.

Thermal Inactivation of Listeria monocytogenes in Whole Oysters (Crassostrea belcheri) and Pasteurization Effects on Meat Quality

ABSTRACTThis study assesses the practical thermal inactivation of Listeria monocytogenes in whole oysters (Crassostrea belcheri) and the quality changes in meat caused by pasteurization (57.5–70.0°C). The D-value decreased from approximately 4 minutes to half a minute when the temperature was increased from 57.5 to 70.0°C. The z-value of L. monocytogenes was approximately 12.6°C. In the study of physical, chemical, microbiological, and sensory quality effects on pasteurized oyster meat, the 6D conditions for L. monocytogenes were used in processing at 57.5–70.0°C temperatures. It was found that the cooking loss and the b* color coordinate of oyster meat increased, whereas cutting strength, L*, a*, and moisture content decreased (P < 0.05) with treatment temperature. The pH of oyster meat was not significantly affected by the choice of treatment, and no total viable count (TVC) was found in any sample. In the sensory evaluation, odor, texture, and overall acceptability were not significantly affected by the treatment temperature. Only some specific descriptors related to oyster appearance and taste had significant differences between treatments in the sensory evaluation scores. Results from this study are useful for timing the thermal treatment of vacuum-packed whole oysters to inactivate L. monocytogenes.

COMPARISON OF BLACK TEA TYPES WITH GRADES AND BLENDS

The chemical and sensory properties of conventional and organic black tea kinds (Camellia sinensis var. sinensis) regarding of blend and grade were compared. Organic teas were produced from teas harvested from Hemsin region, Rize, Turkey where has a latitude of 41°2'53.53N and a longitude of 40°53'56.61E. Conventional black teas were produced from teas harvested from Tirebolu region, Giresun, Turkey where has a latitude of 41°0'26.85N and a longitude of 38°48'52.54E. The water extract, cellulose, polyphenol, mineral, and caffeine contents; TF/TR ratio; and a sensory evaluation were used as parameters to compare conventional and organic black tea blends and grades. The polyphenol contents (12.53-8.57%) of conventional teas were higher than that (9.86-7.60%) of organic teas, and the cellulose contents (17.86-13.45%) of organic teas were higher than that (17.55-11.60%) of conventional tea samples. The highest caffeine contents were found in first grades of first blends of tea samples. The amount of caffeine in blend 1 of grade 1 of conventional tea was 2.67% as it was 1.86% for organic tea in the same blend and grade. Regarding the TF/TR ratios and the sensory evaluation scores, both the conventional and organic teas were similar. The grade and blend affected significantly the quality of black tea. Key words: black tea, blend, chemical component, grade, sensory

Initial Freshness of Pacific Oyster (&lt;i&gt;Crassostea gigas&lt;/i&gt;) Affects Its Quality and Self-life during Freezing Storage

We investigated the effect of initial freshness of raw oysters on the quality and storage period of oysters during freezing storage. The expressible drips of the oysters were more effused as the freezing storage period increased. Also, the lower the initial freshness of the oysters, the more drips were released after thawing. The pH values decreased slightly during freezing storage at -20 °C for 12 months, but there was no significant difference (p > 0.05) according to initial freshness of raw oysters. The initial glycogen contents of oysters before freezing was between 722 and 585 mg/100 g whereas the glycogen contents of the oysters after freezing for 12 months ranged from 667 to 522 mg/100 g. The initial TVB-N value of S-1 with freshness of “good quality” was 3.9 mg N/100 g, but gradually increased during the freezing storage period and its value was 7.9 mg N/100g at 12 months of storage. S-7 of with an initial TVB-N value of 15.2 mg N/100 g increased sharply during freezing storage, reaching a maximum of 36.2 mg N/100g at 8 months after storage and then slightly decreased to 32.2 mg N/100g at 12 months of storage. S-5 with an initial PV of 12.6 meq/kg showed the highest value of 33.7 meq/kg at the 10 months of storage and S-7 with an initial PV of 17.5 meq/kg showed the highest value of 44.6 meq/kg at 8 months of storage. PL of oysters decreased with increasing storage period regardless of their initial freshness in all samples, while FFA increased during freezing storage The scores of all sensory evaluation parameters of S-1, which is the freshest sample of raw oysters before freezing, showed little change until 4 months after storage, and their scores began to slowly decrease after 4 months of storage and still could be accepted (scores of more than 6.0) at the end of storage. Sensory evaluation scores on color, taste and odor of S-7 after 8 months of storage showed unacceptable score of 6 or less, and fishy and sour taste were slightly stronger at 12 months of storage. These results indicate that raw oysters with TVB-N and PV of 3.9 mg/100 g and 4.2 meq/kg can maintain oyster quality for more than one year at -20°C. On the other hand, it is suggested that raw oysters with TVB-N and PV of 15.2 mg N/100 g and 17.5 meq/kg may not be stored for more than 8 months at -20°C.

Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties. The sample made of 100% grape syrup showed the maximum content of moisture, water activity and high pH value as well as the minimum level of sugar on the seventh day, and the protein content of the sample remained the same as that of the control sample. The results from the comparison of means for the color parameter in seventh day, indicated that the maximum and minimum level of L* (lightness) belonged to the control treatment and the 100% grape syrup treatment, respectively, in which the cake was darker on the seventh day, while the maximum and minimum level of a*(redness) belonged to the 50% grape syrup and control respectively, the maximum (25% grape syrup) and minimum levels of b* (yellowness) belonged to the treatment and control treatment, respectively. The cake with 100% grape syrup obtained the highest score of sensory evaluation in terms of the quality and color of shell as well as soft texture to the cake, taste and aroma.

Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles

The effects of potato flour/wheat flour (PF/WF) ratio on the mixing properties of dough and the quality of noodles were investigated. Substitution of wheat flour with potato flour caused the increases in the water absorption and the protein weakening value (C1-C2) of formulated flours, as well as the decrease in the corresponding dough mixing parameters including dough development time (DDT), dough stable time (DST), initial mixing time (C2), maximum torque during heating (C3), minimum torque of hot paste (C4) and the amount of retrogradation (C5-C4), indicating that the addition of PF weakened dough strength but improved degradation resistance. The textural, cooking, sensory characteristics and microstructure of noodle samples were evaluated. The results indicate that adhesiveness, springiness, broken ratio and cooking lose increased progressively with increasing PF content while the score of sensory evaluation continued to decrease. However, hardness, cooking yield and optimum cooked time for the samples of PF content range from 10% to 20% showed a distinctive variation. Environmental scanning electron microscopy (ESEM) confirmed changes in noodle microstructure as PF addition affected gluten network development. In general, noodles with PF content below 40% were acceptable.

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

MANUFACTURE OF BIO-LABNEH USING ABT CULTURE AND BUFFALO AND SOY MILK MIXTURES

The effect of using soy milk and ABT culture on various Labneh properties was investigated. Six treatments of Labneh were made from soy and buffalo milk and from their mixtures using classic and ABT-5 starters. Labneh made from soy milk had the lowest yield, acidity, redox potential (Eh), total solids (TS), fat, ash, TN, TVFA, saturated fatty acids (SFA), monounsaturated fatty acids (MUSFA), and total amino acids contents while buffalo’s milk Labneh had the highest. Soy milk Labneh had the highest level of unsaturated fatty acids (USFA), polyunsaturated fatty acids (PUSFA) and linoleic acid and α-linolenic acid. Also, soy milk Labneh had the greatest count of Str. thermophillus, L. acidophilus and bifidobacteria. Utilization of soy milk only or mixed with buffalo milk in Labneh manufacture decreased the count of L. bulgaricus. Mixing of buffalo milk with soy milk increased the sensory evaluation scores of Labneh. Classic starter Labneh had higher values of yield, acidity, WSN, TVFA, SFA and lower values of pH than those of ABT Labneh. Using of ABT culture in Labneh manufacturing increased USFA and total free amino acids contents. ABT Labneh had higher numbers of Str. thermophillus than those of classic starter.

Effect of pretreatments and drying methods on physico-chemical, sensory characteristics and nutritional value of oyster mushroom

This study was aimed to evaluate the effect of pretreatments and drying methods on the chemical, physico-chemical, sensory characteristics and nutritional value of oyster mushroom. Chemical analysis of oyster mushroom (OM) showed that the values content were increased by many times when calculated on dry weight basis. Nine treatments of dried mushroom powders (DMP) were prepared using three drying methods (hot air drying, vacuum drying, and sun drying). Also, three pretreatments of each method of drying were used (untreated, blanching by steaming without or with steeped in 0.5% citric acid solution for 30 min).The results and statistical analysis revealed that, sun dried oyster mushroom samples (without pretreatments) were found to be the best. The DMP samples resulting of the sun drying had a highest physico-chemical properties, sensory evaluation scores, and contents of the mineral elements and amino acids as compared to other pretreatments and drying methods. Practical applications Fresh mushrooms have high water content, high enzymatic activity and hence are highly perishable. Thus, in this study nine treatments of dried mushroom powders (DMP) were prepared using three drying methods (hot air drying, vacuum drying and sun drying).Also, three pretreatments of each method of drying were used (untreated, blanching by steaming without or with steeped in citric acid).The DMP samples (untreated) resulting of the sun drying were better than other pretreatments and drying methods regarding quality attributes.

Effect of 1-MCP and Temperature on the Quality of Red-fleshed Kiwifruit (Actinidia chinensis)

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis ) stored at 0 or 10°C for 20 days, and 20°C for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration rate, weight loss, firmness, flesh color, soluble solids content (SSC), and titratable acidity (TA), along with a sensory evaluation. Compared to untreated kiwifruit, fruit treated with 1 μL·L-¹ 1-MCP for 24h at 20°C prior to storage showed a delay in ripening and maintained fruit quality during storage. Ethylene production and respiration rate were affected by 1-MCP treatment only in fruit stored at 20°C, where the values were markedly higher compared to kiwifruit stored at 0 and 10°C. 1-MCP treatment resulted in a clear reduction in weight loss due to a delay in fruit ripening. The firmness of kiwifruit stored at 10 and 20°C decreased significantly compared to fruit stored at 0°C, but 1-MCP treatment led to a reduction in this loss. Upon storage, SSC increased while TA decreased across all treatments. Sensory evaluation scores increased with decreasing firmness and acidity and increasing SSC. The shelf life of kiwifruit stored at 0°C was extended without any chilling injury or color changes. In summary, the results show that 1-MCP treatment can potentially maintain quality and delay ripening of red-fleshed kiwifruit stored at all storage temperatures.

전자선 검역처리선량이 파프리카의 품질 및 관능특성에 미치는 영향

신선 채소인 파프리카에 검역처리 선량의 전자선 처리(0, 0.4, 1, 2 kGy) 후 냉장저장 40일 동안 미생물학적, 이화학적 및 관능적 품질을 평가하였다. 파프리카의 미생물 농도는 총세균, 효모 및 곰팡이의 경우 <TEX>$10^4CFU/g$</TEX>, 대장균군은 <TEX>$10^2CFU/g$</TEX> 수준이었고, 1 kGy 선량은 미생물 농도를 1 log cycle 감소시킬 수 있었다. 중량감소율은 조사처리에 따른 차이를 보이지 않았고, 경도와 카로티노이드 함량은 조사 직후 1 kGy 이상의 선량에서 유의적으로 감소하였으며, 저장 중에도 선량에 관계없이 감소하였다. 비타민 C 함량은 선량에 따른 유의적인 차이를 보이지 않았고, 0, 0.4 및 1 kGy 처리 시료는 저장 40일째 저장 초기 함량의 87-90% 수준으로 감소하였다. 파프리카에 대한 관능평가 결과, 2 kGy 수준의 전자선 처리는 색과 조직감 저하에 영향을 미치는 것으로 확인되었다. 이상의 결과, 수출용 파프리카의 해충구제 및 검역처리를 위한 0.4-1 kGy 수준의 전자선 처리는 냉장저장 동안 미생물학적 안전성을 확보하면서 이화학적 품질을 유지시키는 것으로 확인되었다. The aim of this study was to evaluate the quality characteristics of fresh red paprika treated by electron-beam irradiation at quarantine doses. The initial microbial loads were low with <TEX>$10^4$</TEX> and <TEX>$10^2$</TEX> colony-forming units/g for total aerobic bacteria and coliform, respectively; however, a dose of 1 kGy resulted in load reduction of 1 log cycle. A dose level of more than 1 kGy caused significant decreases in the hardness and carotenoid content parameters. An applied dose level of less than 2 kGy did not affect vitamin C content; however, a decrease of 87-90% was observed after 40-day storage. Samples treated with 2 kGy showed significantly lower acceptance compared to the control, with lower sensory evaluation scores for color and texture. Therefore, e-beam irradiation at dose range of 0.4 and 1 kGy was found to be appropriate for quarantine applications for microbiological control and quality maintenance of paprika.

Sensory evaluation of cactus fruit jam

Cactus pears are actually large berries growing on the prickly pear cactus which is one reason for their high-fibre content - and brightly-coloured, antioxidant-rich juice. You can eat the fruit raw or cook it for jams, preserves, pies and other desserts. The acceptability of cactus's fruit jam prepared with the incorporation of different levels of sugar and to evaluate organcleptic characteristics of jam. The present study was undertaken to evaluate acceptability of cactus's fruit jam was undertaken two sensory tests. 1) Three variations were prepared with incorporation of different levels of sugar at 70, 80 and 90 per cent level and also with slandered method of jam served as control. 2) One sample is prepared with standard method of making jam. Sample was served to 20 trained panel members for evaluation of sensory characteristics of the product for overall acceptability. 1) Despite of sweet taste and soft mouthfeel the result revealed that the score for all the parameters of sensory evaluation obtained by variations ranged from excellent (100) to good (60). There was no significant difference for scores of all parameters of all the variations. 2) Despite of sweet taste and soft mouth feel the result revealed that the score of sensory evaluation obtained by variations ranged from Like extremely (70%), like very much (20%), Neither like nor dislike (10%). It can be concluded that sugar can be added at different levels i.e.70, 80 and 90 per cent in cactus fruit jam preparation successfully.

Impact of Added Colored Wheat Bran on Bread Quality

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

The effect of hot air drying (HAD), freeze drying (FD), hot air-explosion puffing drying (HA-EPD) and freeze-explosion puffing drying (F-EPD) on the physicochemical, nutritional and antioxidant properties of black mulberries were investigated. F-EPD products showed the best texture attributes (hardness 29.46 N, crispness 30, rehydration ratio 1.65 g/g), better colour (hue angle of 0.03) and the highest overall score of sensory evaluation. Although the highest retention of anthocyanin contents and antioxidant activities were found in FD samples, the products had the lowest crispness (3). Compared to HA-EPD and HAD, higher content of anthocyanin (12.38 mg/g), cyanidin-3-glucoside (8.60 mg/g) and cyanidin-3-rutinoside (2.62 mg/g) remained in F-EPD products, as well as DPPH scavenging ability and ferric reducing power (91.53 and 120.59 mg trolox equivalent/g, respectively). Hence, F-EPD could be a more promising technique to develop the dried products of black mulberries. Correlation analysis results showed that cyanidin-3-glucoside content had significant positive correlation with antioxidant capacity.