Sensory Panel Research Articles

Color and Grey‐Level Co‐Occurrence Matrix Analysis for Predicting Sensory and Biochemical Traits in Sweet Potato and Potato

In sweet potato and potato, sensory traits are critical for acceptance by consumers, growers, and traders, hence underpinning the success or failure of a new cultivar. A quick analytical method for the sensory traits could expedite the selection process in breeding programs. In this paper, the relationship between sensory panel and instrumental color plus texture features was evaluated. Results have shown a high correlation between the sensory panel and instrumental color in both sweet potato (up to r = 0.84) and potato (r > 0.78), implying that imaging is a potential alternative to the sensory panel for color scoring. High correlations between sensory panel aroma and flavor with instrumental color were detected (up to r = 0.66), although the validity of these correlations needs to be tested. With instrumental color and texture parameters as predictors, low to moderate accuracy was detected in the machine learning models developed to predict sensory panel traits. Overall, the performance of the eXtreme Gradient Boosting (XGboost) was comparable to the radial‐based support vector machine (NL‐SVM) algorithm, and these could be used for the initial selection of genotypes for aromas and flavors (r2 = 0.64–0.72) and texture attributes like moisture or mealiness (r2 > 50). Among the chemical properties screened in sweet potato, only starch showed a moderate correlation with sensory features like mealiness (r = 0.54) and instrumental color (r = 0.65). From the results, we can conclude that the instrumental scores of color are equivalent to those scored by the sensory panel, and the former could be adopted for quick analysis. Further investigations may be required to understand the association between color and aroma or flavor.

Effect of incorporation of guava leaf powder on storage stability of curd balls under aerobic packaging condition at refrigeration temperature

The present study has undertaken for the evaluation of the impact of incorporating guava leaf powder (GLP) on the storage stability of developed curd balls. Four groups of curd balls were formulated with the addition of different levels of guava leaf powder: C (control without GLP), T1 (with 1.5% GLP), T2 (with 3.0% GLP), and T3 (with 4.5% GLP). The results revealed that pH and titratable acidity were significantly (P0.05) lower in the treated groups than in control. Peroxide value, thio-barbituric acid reactive substances, and free fatty acid content were significantly (P0.05) lower in GLP incorporated curd balls than in control. Guava leaf powder added curd balls has significantly (P0.05) higher DPPH, ABTS, and total phenolic content than the control. Among all samples, T3 (4.5%) recorded significantly (P0.05) lower microbial growth than the others groups of curd balls. However,sensory panelists rated significantly (P0.05) higher scores for T2 than T3. The sequent of the study concluded that the curd balls prepared with the inclusion of 3.0 % guava leaf powder prevent Physico-chemical quality deterioration, improve antioxidant capacity, reduced lipid oxidation and microbial growth with acceptable sensory attributes.

Setting up of a sensory panel for the analysis of water (SUSPAW)

Legislation on the quality of water intended for human consumption requires routine taste and odour controls. So far, no procedures or technical documents exist which can be used as a reference in the training of sensory assessors for tap water. This work presents the procedure for the development of a trained panel and it describes all the steps carried out: the recruitment, pre-selection, selection and training phase considering the different odours and flavours that tap water may contain. In order to analyse the performance of the assessors in the training phase, 6 parameters and 15 criteria are proposed. The assessors who fulfilled the criteria, will integrate a qualified panel to carry out tap water sensory controls. This process has shown to be suitable and strict enough to train assessors on tap water evaluation, and can therefore function as a reference for other laboratories on which to base their training and qualification of assessor panels on tap water quality control.

OPTIMIZATION OF FACTORS INFLUENCING ON THE QUALITY OF LUCUMA (Pouteria lucuma) JAM

This research aims to survey the factors in the process of quality of lucuma jam (Pouteria lucuma). The main contents included (i) Investigating the effects of added water (v/w) (60%, 80%, 100%, 120%, 140%); (ii) Optimizethe ratio of sugar (50%, 60%, 70%), acid citric (0.2%, 0.3%, 0.4%) and pectin (0.5%, 1.0% and 1.5%). The results showed that by adding 100% water, the jam product achieved the highest sensory score and attractive color for L*, b* of 30.12 , and 30.96, respectively. The ratio of sugar (70%), citric acid (0.2%) and pectin (1.0%) in the supplementary mixture resulted in a total polyphenol of 21.53 mgGAE/L and 62.67oBx of the final product and gained the highest scores from the sensory panel, which evaluated the jam by perceptive color, flavor, taste , and texture.

Training of A Sensory Panel and its Correlation with Instrumental Methods: Texture of a Pseudo Plastic

Sensory analysis is a scientific discipline with specific purposes, which measures and explores the stimuli perceived by the senses against different variants and whose results can be validated through instrumental methods. In the present study, the target was established utilizing convocation, selection, and training of a group of semi-trained judges to serve as a basis for the correlation of sensory analysis with instrumental analysis at the Agrarian University, Ecuador. The study was carried out in 2023 at the Agrarian University of Ecuador. A general call was made, where finalists were trained twice a week for one month as sensory judges in terms of hedonic scale and texture (adhesiveness, homogeneity, and viscosity) to determine different texture parameters, using as a preliminary test of capabilities, the evaluation of 3 different formulations of a dressing based on passion fruit juice and babaco. Once the treatment with the highest sensory acceptability was determined, an instrumental, microbiological, and physical-chemical analysis was conducted. The results were tabulated through an analysis of variance (ANOVA) using the Tukey 5% method with the RStudio statically data program. The research results from the call, 150 participants entered, of which 30 final panelists were determined who, through training, fulled the established requirements and, in turn, chose the second formulation of the dressing as the best treatment, which employs back extrusion test as an instrumental validation parameter, provided an overview of the relationship between sensory and instrumental analysis and its correlation. The correlation of the analyses to the texture profile evidenced the variability presented by the different treatments. Based on this, the present study emphasizes the importance of developing a comparison between sensory training with semi-trained judges and instrumental analyses, presenting a significant impact on the evaluation within the product development process. Assessing the strategic correlation of both approaches can provide a more comprehensive and balanced assessment of sensory quality, leveraging the strength of human subjectivity and the precision of instrumental measurements.

Relationship between the perception of complex textural attributes and the bolus properties of cheese

In the present study, we investigated the relations between compositional and physical properties, bolus formation and texture perception to better understand complex sensory attributes of cheese. Five commercial cheeses with two fat content levels and varying ripening time were evaluated for texture and flavor using a sensory panel (n = 77), and were also subjected to compositional analysis and instrumental texture characterization. In addition, the properties of boli of the same cheeses expectorated by 20 individuals, including composition, particle size distribution, mechanical properties, and lubrication properties were determined.Our results confirmed that simple texture attributes such as hardness, brittleness and elasticity are mostly related to the mechanical properties of cheeses, such as fracture strain and resilience. To explain complex attributes, like smoothness, creaminess and fattiness, bolus properties became more relevant. Bolus formation was largely influenced by the fat content and the hardness of the cheese. As fat melted during mastication, a higher fat content contributed to the formation of a softer, more cohesive and better lubricating bolus, and the cheeses were perceived as smoother and creamier. When the cheese bolus contained more hard particles, the bolus provided less lubrication (higher μ), and the cheeses were perceived as less smooth. These findings offer new insights into the mechanisms behind the perception of complex texture attributes of cheese. They may contribute to engineering cheese with desired sensory properties based on indications meant to control bolus formation.

Sensory Quality and Shelf-life Enhancement of Vegetables Irradiated with Mid- infrared

Vegetables play a highly significant role in our daily dietary intake. The inherent perishability of vegetables restricts their exportation and necessitates early consumption. Consequently, ongoing research endeavors aim to develop technologies that can extend the shelf life of vegetables. In this study, we subjected vegetables to irradiation using a mid-infrared ray with a wavelength of 2-6 μm. To achieve this, we utilized a recently invented atomizer device termed MIRGA (Mid-infrared generating atomizer). During spraying of MIRGA, the contained chemical solution is expelled at a determined plunger pressure, leading to the oscillation of ions in the sprayed mist, thereby generating 2-6 μm mid-infrared. This mid-infrared energy exerts its influence on the chemical bonds within the vegetable molecules, resulting in improvements in taste, aroma, overall sensory satisfaction, and shelf life. Notably, the shelf life of vegetables increased by a range of 16-900% and 9-314% (duration) when stored at room temperature and refrigerated, respectively. These beneficial alterations, which are mediated by the 2-6 μm mid-infrared ray, are substantiated through a variety of instrumentation and sensory expert panel results that elucidate the physicochemical characteristics of the vegetables. Employing MIRGA in various domains of food technology represents a plausible and viable option.

Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement.

Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0-10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.

(General Student Poster Award Winner, 1st Place) Accelerated Estimation of Chemical and Sensory Liquid Attributes Using an AI-Assisted Electrochemical Electronic Tongue

Electronic tongues based on arrays of potentiometric sensors bears promises for enabling portable and fast analysis of complex liquids by leveraging low-selectivity and high-sensitivity of the inherent sensing materials. Thus, they have been studied and developed to target multiple applications, including analysis of chemical compositions or for untargeted quality control in the food industry. A key element to enable practical use of electronic tongues, however, has often been the analysis and interpretation of their combinatorial response due to the cross-sensitivity of the employed sensors. Indeed, disentangling the effect of multiple liquid constituents on the potentiometric response is the main associated challenge. The present contribution aims at studying the feasibility and accuracy of employing this class of sensors to both the quantification of multiple analytes in water as well as prediction of sensory attributes in coffee samples. A proof-of-concept system comprises an integrated array of miniaturized polymeric sensors and an electronic board records 15 differential voltages, produced by the interaction with both ionic and organic constituents of liquids, and can transmit them via Bluetooth to an external device. An automated pipeline performs pre-processing, hand-crafted feature extraction and training of machine learning models that can be then deployed on the cloud or edge device (e.g., smartphone). The same array can be then reconfigured to address a new specific task by leveraging new potentiometric data collection and applying the automated data analysis. In particular, the device presented herein employed 16 polymeric sensors that were electrodeposited on conventional electroless nickel immersion gold (ENIG) electrodes. The conductive polymers (PEDOT, PPy, PANI and PAPBA) were synthesized by chronoamperometry or cyclic voltammetry and enriched with doping agents for enhanced sensitivity. Differential voltages between these polymeric sensors were measured during the transition of the sensor array from a reference solution to a test solution, thereby obviating the need for a conventional reference electrode. Indeed, the use of low-selective sensors for potentiometric measurements does not require integration of reference electrodes, which are known to be unpractical for remote sensing applications. The analysis of the potentiometric response revealed deviations from linear sensitivities, showing non-Nernstian voltage trends when varying concentration of target analytes. Training data were obtained by alternatively immersing the sensor array in reference (120 s) and test (60 s) solutions continuously using an automated test rig. In addition to the conventional approach of measuring the equilibrium potential after a certain settling time, the complete evolution of the potentiometric signal in time could provide richer information that could be useful for building calibration models. Hence, hand-crafted features were extracted from time series recorded during sensor training in order to reduce the dimension of data and describe the complete voltage perturbation of the sensor during transition between reference and test solution. If exposed to enough “known liquid examples”, the sensor array can learn patterns to perform accelerated qualitative and quantitative analysis. The device has demonstrated enhanced discrimination of various mixtures and was proved able to predict beverage sensory properties after intensive training with samples with known sensory attributes. Firstly, the sensitivity to multiple ionic species was estimated in model mixtures obtained following an Orthogonal Experimental Design (OED) for a set of four metal ions, including Al3+, Cu2+, Na+ and Fe3+, and another set comprising Ca2+, Mg2+ and Na+. The former experiment demonstrated that non-linear regression models, such as a Random Forest of Extra Trees, can cope with non-linearity of the sensor response and yielded better performances than widely used multivariate regression model i.e., Multiple Linear Regression (MLR). The mean relative quantification error varied between 1% for Fe3+ and 44% for Na+ in the concentration range 1-10 mg/L. The second mixture set was used instead to unveil the cross-sensitive response of the sensor array, build a quantification model to predict major cations in mineral water and proving the importance of feature selection for data-driven sensors. Overall, the sensor showed comparable accuracy to ICP-MS (MRE 12-24%) but with a drastic reduction of cost and processing time. Finally, the same sensor array configuration was also used to test 12 coffee samples, which were also evaluated by a sensory panel through 5 taste attributes. Regression models were built to map instrument response to sensory data and Extra-Tree algorithm yielded the highest performances with a MRE varying from 8% to 21% depending on coffee sample and validation scheme. Thus, it was demonstrated that data-driven sensor arrays could be also valuable alternative tools for accelerated evaluation of beverage sensory characteristics and support food innovation processes. Figure 1

Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders

Thise current study aimed to investigate the impacts and sensory properties of replacing gelatin in Turkish delight with starch and dried date powder (DDP) for the development of new products. Nine different concentrations of fluid mucilage were used: Sample 1 (90% gelatin + 10% starch); Sample 2 (90% gelatin + 5% starch + 5% DDP); Sample 3 (85% gelatin + 10% starch + 5% DDP); Sample 4 (80% gelatin + 20% starch); Sample 5 (80% gelatin + 10% starch + 10% DDP); Sample 6 (75% gelatin + 20% starch + 5% DDP; 70% gelatin + 30% starch); Sample 7 (70% gelatin + 15% starch + 15% DDP); and Sample 8 (65% gelatin + 30% starch + 5% DDP) in addition to a control sample (Sample 9, 100% gelatin). Consistency, texture, and tenderness of all samples (gel and water activities; aw) were evaluated in terms of taste, aftertaste, and overall acceptability. The sensory panelists’ scores of collected data showed significant differences between all measured parameters for all compared to with the control sample, but the best products were with samples with added (DDP) at low levels. In conclusion, replacing gelatin with starch and (DDP) should be at low levels.

Baked sweetpotato textures and sweetness: An investigation into relationships between physicochemical and cooked attributes

Sweetpotato varieties vary greatly in perceived textures and sweetness. This study identified physicochemical factors that influence these attributes in cooked sweetpotatoes. Fifteen genotypes grown on three plots were baked and evaluated by a trained descriptive sensory analysis panel for sweetness and 13 texture attributes. Mechanical parameters were measured by texture profile analysis (TPA); and composition (starch, cell wall material, sugar contents), starch properties (thermal, granule type ratios, granule sizes), and amylase activities were characterized. TPA predicted fracturability and firmness well, whereas starch and sugar contents, B-type starch granule ratio, and amylase activities influenced prediction of mouthfeel textures. Sweetness perception was influenced by perceived particle size and sugar contents; and maltose generation during baking was highly correlated with raw sweetpotato starch content. These relationships between physicochemical sweetpotato properties and baked textures and sweetness could benefit breeders and processors in selecting biochemical traits that result in consumer preferred products.

Assessment of Fruity Aroma Intensity in Olive Oils from Different Spanish Regions Using a Portable Electronic Nose.

The organoleptic profile of an olive oil is a fundamental quality parameter obtained by human sensory panels. In this work, a portable electronic nose was employed to predict the fruity aroma intensity of 199 olive oil samples from different Spanish regions and cultivar varieties (Picual, Arbequina and Cornicabra), with special emphasis in testing the robustness of the predictions versus cultivar variety variability. The primary data given by the electronic-nose was used to obtain two different feature vectors that were employed to fit ridge and lasso regressions models to two datasets: one consisting of all the samples and another just the cv. Picual samples. The results obtained showed Mean Average Error (MAE) values below 0.88 in all the cases, with a MAE of 0.67 for the Picual model. These MAE values and the similarities in the model parameters fitted for the different data folds are in agreement with the results obtained in previous works. The large number of samples analyzed and the results obtained show the robustness of the approach and the applicability of the methods. Also, the results suggest that better performance can be obtained when specific models are fitted for particular cultivar varieties. Overall, the proposed methods are capable of providing useful information for a fast screening of the fruity aroma intensity of olive oils. This article is protected by copyright. All rights reserved.

Current applications and future trends of artificial senses in fish freshness determination: A review.

Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e-nose), and electronic tongue (e-tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e-tongue determines the freshness of fish in a completely destructive way. There are developed e-noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large-scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.

Sensory panel results of a dried fish powder supplement among caregivers and young children in Zambia.

To evaluate the acceptability of traditional Zambian dishes fortified with Complementary Food for Africa+Dried Fish Powder (ComFA+Fish), a locally sourced protein/micronutrient blend designed to impact nutrient deficiencies among infants and young children (IYC) and improve pregnancy and birth outcomes among women of reproductive age (WRA). During two sensory panels, caregivers evaluated: (1) the acceptability of four ComFA+Fish dishes for household consumption, including fortified chibwabwa fisashi, savory Kapenta chutney, fortified complementary maize porridge and fortified bean-vegetable soup and (2) whether their IYC found the fortified complementary maize porridge acceptable. Lake Kariba, Southern Province, Zambia. Women of reproductive age (n 42) and their IYC aged 6-11 months (n 16) and 12-23 months (n 26) were recruited from fishing villages in Gwembe, Siavonga and Sinazongwe District. A majority of caregivers extremely liked/liked the: (1) fortified chibwabwa fisashi's sensory attributes (94·7 %), convenience (92·8 %) and overall acceptability (100 %); (2) savory Kapenta chutney's sensory attributes (81·8 %), convenience (92·8 %) and overall acceptability (100 %); (3) fortified complementary porridge's sensory attributes (83·5 %), convenience (90·5 %) and overall acceptability (88·1 %) and (4) fortified bean-vegetable soup's sensory attributes (66·8 %), convenience (87·5 %) and overall acceptability (87·5 %). Further, a majority of caregivers evaluated the fortified complementary porridge as highly acceptable to their IYC. Results suggest that ComFA+Fish is strategically well placed to fill nutritional gaps among IYC and WRA in Zambia and has the potential to be scaled across sub-Saharan Africa.

Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products

Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.

Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.

Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of ficin-hydrolyzed wheat gluten on bread quality and invitro antioxidant activity before and after simulated gastrointestinal digestion.

This study aimed to investigate the effect of adding ficin-hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and invitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings revealed that the incorporation of the generated wheat gluten hydrolysates (WGH) up to 4 g per 100 g flour positively affected the technological and physical-chemical characterizations of breads, including dough rheological properties, color, specific volume, and moisture. The texture profile analysis indicated reductions in hardness, springiness, and chewiness of the breads, and confirmed anti-staling properties during storage. The enriched breads received satisfactory scores from the sensory panel and were perceived as less stale after a 4-day period of storage. The aroma score of the 4% WGH bread was significantly higher than other treatments. Regarding taste, the 4% WGH bread scored the lowest, but the obtained value was not statistically significant. The enriched breads exhibited DPPH, ABTS radical scavenging, and Fe2+ chelation abilities that increased in response to higher levels of hydrolysate incorporation, and these antioxidant activities were enhanced after simulated gastrointestinal digestion. Our findings confirm that it is possible to apply ficin-generated WGH to enhance physicochemical, nutritional, and biological quality of bread.

Can samphire be the new salt? Understanding the potential of samphire harvested from the UK coastline

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12–14 g/100 g), K (1–1.5 g/100 g) and Mg (0.3–0.5 g/100 g) and free amino acids such as lysine (28–41 mg/100 g), glutamic acid (20–31 mg/100 g), aspartic acid (20–56 mg/100 g) and arginine (54–109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products.

Fortification of goat milk yogurt with goat whey protein concentrate – Effect on rheological, textural, sensory and microstructural properties

Goat milk and its products are valuable sources of nutrients and are good substitutes for cow milk products due to their hypoallergenicity. However, goat milk forms weak gels and it is often difficult to achieve acceptable texture and stability of set-type yogurt. The possibility of using goat milk whey protein concentrate (0.35% w/v and 0.7% w/v, WPC10 and WPC20, respectively) to improve the texture and stability of goat set-type yogurt (control WPC0) was investigated. The rheological properties of the yogurts were analyzed using oscillatory rheometry. The texture, induced syneresis, microstructure and sensory properties of the yogurts were studied after 1 and 21 days of cold storage. Mineral content, starter culture viability, and DPPH* radical scavenging activity of the yogurts were evaluated. The WPC20 yogurt exhibited improved elasticity and consistency, while the WPC10 yogurt was firmer and had a brittle structure but was rated better by the sensory panel after production, indicating preference towards short texture for set-type yogurts. The addition of WPC reduced syneresis and contributed to the viability of starter bacteria during storage but had no effect on the DPPH*- RS activity of the yogurts in the examined range. Fortification of goat milk with goat WPC could be successfully used as a method to improve texture, flavor, and stabilize goat yogurt during storage.