Sensory Quality Parameters Research Articles

Alginate coatings applied on apple cubes as a vehicle for Lacticaseibacillus casei: probiotic viability and overall quality of a new functional product.

Worldwide, vegan and vegetarian lifestyles, as well as food allergies and intolerance (e.g. lactose intolerance and milk protein allergy) demand the development of alternatives to dairy-based probiotic foods. In the present study, probiotic Lacticaseibacillus casei CECT 9104 was added to alginate-based edible coatings enriched with inulin and oligofructose and applied to fresh-cut apple. Microbiological, physicochemical and sensory quality parameters of the apple cubes were monitored during 8 days of refrigerated storage. Lacticaseibacillus casei was tested for its antagonistic effect against inoculated Listeria innocua and Escherichia coli O157:H7. The viability of the probiotic strain during refrigerated storage and after simulated gastrointestinal digestion (GID) was evaluated. After 8 days of storage, 9.52-9.64 log colony-forming units (CFU) g-1 of L. casei were detected in apple samples. The functional apple cubes retained 8.31-8.43 log CFU g-1 of the probiotic after GID, without a significant effect of prebiotic addition. The microbiological quality and nutritional properties were maintained by the use of active coatings, whereas the sensory quality decreased after 8 days of storage. A bactericidal effect was exerted by the probiotic strain loaded in the coating against L. innocua artificially inoculated on apple cubes. Escherichia coli O157:H7 counts were reduced by 2.5 log after 8 days. This study has demonstrated the suitability of apple cubes as an alternative matrix to milk for carrying probiotic L. casei CECT 9104 and prebiotics, offering a promising alternative for the development of plant-based functional foods. © 2024 Society of Chemical Industry.

Osmotic assisted convective drying of pomegranate arils: Process optimisation, structural characterisation, and bioactive compound evaluation

Convective drying of pomegranate arils is time-consuming, energy-intensive, and affects the quality. Osmotic pre-treatment has been resorted prior to convective drying to improve drying performance and quality. In the present work, the osmosis factors such as temperature (30 - 60°C), time (50 - 250 min), and total soluble solids (TSS) (40 - 60°B) were studied using Box-Behnken design of response surface methodology. The quadratic models obtained adequately explained the process, and the optimum conditions were temperature (48.52°C), time (209.65 min), and TSS (51.31°B). The osmotic pre-treatment at optimum conditions followed by the convective tray drying reduced the drying time by nine hours, and the mean energy consumption by 0.172 MJ/g. Light microscopy revealed rupture and breakage of the honeycomb-like cellular structure of the pomegranate aril. Quality analysis of dried arils revealed that the texture (softness) and TSS improved by 11.75 N and 4.2°B, respectively. Likewise, sensorial quality parameters such as taste, mouth feel, and overall acceptability of the OATD (osmo-assisted tray-dried) arils significantly improved over the TD (tray-dried). However, there was a minor higher loss of 15.48, 12.52, and 15.88% in anthocyanin, phenols, and antioxidant capacity in OATD compared to TD. The OATD arils can be stored for up to six months in a modified atmosphere package (MAP).

Development of Natural Liquid and Powdered Meat Tenderizer Based on Papaya Peel, Ginger and Garlic

Recently, the application of exogenous enzymes for meat tenderization has turned the attention of food technologists and meat scientists. This research investigates the synergistic impact of natural tenderizers derived from the combination of papaya peels (P), ginger (G), and garlic (Ga) on the sensory attributes of goat meat such as color, aroma, taste, tenderness and overall acceptability. The tenderizers were formulated in different concentration ratios of 3:2:1 in both liquid and powdered form. The sensory quality parameters for all tenderized goat meat samples under observation including the control, were evaluated by 60 semi-trained panelists using a five-point hedonic scale. The effect of tenderizers was compared to the control which was devoid of tenderizing ingredients. Tenderness was greatly improved (p<0.05) by tenderizer P:G:Ga (3:2:1) in both liquid and powder forms at 45- and 90- minutes of tenderization. Alternatively, liquid and powdered Ga:G:P (3:2:1) were highly significantly rated (p<0.05) in taste compared to all other tenderizer formulations for 45- and 90-minute tenderization. From the samples tested, the control sample in both setups was the least rated in all sensory attributes, except for color in powdered tenderization. Generally, liquid and powdered P:G:Ga (3:2:1) and Ga:P:G (3:2:1) tenderizers received significantly higher (p<0.05) overall acceptability scores than G:G:aP (3:2:1) and the control sample. While liquid tenderizers mostly performed better compared to powdered tenderizers for all sample combinations, there was a significant improvement (p<0.05) in tenderness when both liquid and powdered tenderizers were used for 90 minutes compared to 45-minute marination. This suggests that, the longer the tenderization time, the greater the effect on tenderness. These findings underscore the importance of natural tenderizers in enhancing consumer satisfaction with meat products.

Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines.

Fresh-cut processing is a good strategy to enhance the commercialization of peaches and nectarines, which easily deteriorate during low-temperature storage mostly due to the occurrence of chilling injury. Although several studies have been performed to improve the shelf-life of fresh-cut stone fruit, the achievement of high-quality fresh-cut peaches and nectarines still constitutes a challenge. The present study aimed to gain insights into the evolution of the postharvest quality of fresh-cut nectarines (Prunus persica L. Batsch) Big Bang, cold-stored at two different storage temperatures (4 and 8 °C) for up to 10 days. Several aspects influencing the quality traits (sensory and postharvest quality parameters; the profile of phenolic and volatile organic compounds (VOCs)) were explored to predict the marketable life of the fresh-cut nectarines. The respiration rate was higher in samples stored at 4 °C, while the browning process was more evident in fruit stored at 8 °C. Partial Least Squares Regression performed on VOCs showed that samples stored at 4 °C and 8 °C presented a different time evolution during the experiment and the trajectories depended on the interaction between time and temperature. Moreover, Multiple Linear Regression analysis discovered that the 17 VOCs affected by the storage conditions seemed to suggest that no chilling injury was detected for nectarines Big Bang. In conclusion, this approach could also be used with other nectarine cultivars and/or different stone fruits.

Can Dawul Kurundu (Neolitsea involucrate) leaf extract be used as a plant-based stabilizer in set yoghurt production?

The incorporation of plant-derived stabilizers in food processing and preservation has gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul Kurundu (DK), has proven to be a potent plant-derived stabilizing agent in the food industry. However, the potential of utilizing DK leaf extract in the dairy industry has not yet been proven. Thus, the feasibility of incorporating DK leaf extract in set yoghurt production by assessing its physicochemical, sensory, proximate composition, minerals (calcium and phosphorous), and microbial (Escherichia coli, yeast, and mold) quality parameters during storage at 4°C up to 21 days was assessed. DK leaf aqueous extracts of 0.4% w/v (T2), 0.6% w/v (T3), and 0.8% w/v (T4) were used for testing with the control sample, 0.6% gelatin (T1). Compared to T1, there were no differences in color, taste, texture, and mouthfeel in all DK leaf extract-incorporated yoghurts, demonstrating the suitability of using DK leaf extract to replace the gelatin. A decreasing pattern of pH value was observed during 21 days of the storage period in all treatments, whereas total titratable acidity increased significantly with time. Furthermore, the lowest syneresis value was obtained by T4, demonstrating ideal stabilizing properties at higher incorporation levels. The proximate, mineral, and microbial compositions of all treatments showed no significant difference compared to the control. Therefore, overall results revealed that the 0.8% w/v level of DK leaf extract incorporation (T4) could be used as a potent stabilizer in set yoghurt production by allowing the possibility of replacing the gelatin without compromising its organoleptic properties. Improved and efficient methods for extracting the DK leaf extracts by focusing on their potential functional and health effects should be further examined.

Comprehensive Analyses of Breads Supplemented with Tannic Acids.

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the potential of TA supplementation in bread-making quality improvement has not been evaluated by using commercial flour. In the present study, three commercial wheat flours (namely, XL, QZG, and QZZ) with different gluten qualities were used to evaluate the effects of TA supplementation (in concentrations of 0.1% and 0.3%, respectively). TA supplementation did not change the proximate composition of the breads but increased the volumes and specific volumes of XL and QZG breads. TA supplementation enhanced antioxidant activities, with 0.3% TA significantly increasing the antioxidant capacities of bread made from all three flour samples by approximately four-fold (FRAP method)/three-fold (ABTS method). Positive effects of TA on the reduction in crumb hardness, gumminess, and chewiness were observed in the XL bread, as determined by the texture profile analysis. For the analyses on visual and sensory attributes, our results suggest that TA did not affect the crust color, but only slightly reduced the L* (lightness) and b* (yellowness) values of the crumb and increased the a* (redness) value. TA supplementation also increased the porosity, total cell area, and mean cell area. Satisfactorily, the sensory evaluation results demonstrate that TA-supplemented breads did not exhibit negative sensory attributes when compared to the non-TA-added breads; rather, the attributes were even increased. In summary, TA-supplemented breads generally had not only better baking quality attributes and enhanced antioxidant activities, but, more importantly, presented high consumer acceptance in multiple commercial flour samples. Our results support the commercial potential of TA to be used as a dough improver.

Postharvest monitoring and consumer choice on traditional and modern apricot cultivars

Apricot (Prunus armeniaca L.) fruit qualities are affected by harvest date and rapid off-tree ripening progression that limits their shelf life and marketability. Nowadays, consumers are generally dissatisfied with the sensory quality of apricot fruit sold on large-scale retail channels. Pomological analysis (color, firmness, total soluble solids, and total acidity), volatile organic compounds fingerprint and sensory evaluation were performed during the postharvest in two different apricot genotypes with the objective to: (1) characterize and compare two different apricot cultivars at harvest and at different postharvest times; (2) understand how the sensory quality changes during the postharvest process; (3) elucidate which sensory quality parameters drive the consumer's choice. For this purpose, ‘Portici’ (traditional cultivar) and ‘Lady Cot’ (modern one) grown in the same environment, were evaluated at commercial maturity harvest and for the following 15 days. Results indicate that the sensory quality of the selected cultivars was different, with ‘Portici’ showing better performances in terms of aroma, sweetness and juiciness, while ‘Lady Cot’ stood out in terms of firmness. Results also indicate a different trend of the traits analyzed and of the shelf-life, that was reduced for the traditional cultivar.Graphical abstract

Development of real time-pH sensitive intelligent indicators for monitoring chicken breast freshness/spoilage using real packaging practices

Real-real time CO2-sensitive freshness indicators, phenol red (PR) and bromothymol blue (BTB) dyes, in three-layer system using cellulose based binder was developed to determine the freshness/spoilage of chicken breast. The developed indicators were used to monitor chicken meat spoilage packaged in polyamide/polyethylene (PA/PE) pouches under air and 100% nitrogen (N2) at 4 °C for 10 days. Changes in the ΔE and ΔRGB values of the indicators, CO2/O2 gas composition of packs, and chemical (TVBN, pH, trimethylamine), microbial, and sensory quality parameters of chicken breast meat were analyzed. The visual color change in the PR-based indicator was insufficient for the consumer to detect the spoilage with the naked eye in both simulation and food trial. However, three stage color (dark blue-turquoise-green) change was occurred in BTB-based indicators, and the color transition in the spoilage level of CO2 (10–15% (v/v)) is supported by the physicochemical, microbiological and sensorial properties of the chicken breast. The shelf life of chicken breast under air was limited to 4 days, while the shelf life under 100% N2 was 6 days which are supported by the visual color change of BTB indicator. The BTB-based indicators were found promising on a real packaging conditions and could be adapted to industrial scale for monitoring real-time freshness/spoilage of poultry, ensuring food safety.

Effect of cold plasma on the quality parameters of custard apple juice milk beverage

This study is aimed to investigate and compare the physicochemical and sensory quality parameters which are associated with the freshness of the developed Custard apple juice milk beverage (CAJMB) subjected to cold plasma (CP)technology. The developed beverage was subjected to CP generated from two different configurations of Dielectric Barrier Discharge plasma (DBD) viz., High Voltage Atmospheric Cold Barrier Discharge plasma system (HV ACBD plasma system)and High Voltage Cold Barrier Discharge (HVCBD) Plasma torch/Gun using Argon gas. The treatments were performed for different processing times (2 & 3 min) at an applied voltage gradient of 35 kV and 30 kV respectively. The treatments did not have any potential change in the sensorial quality attributes evaluated immediately after processing compared to untreated control sample. However, a noteworthy difference was observed in pH and titratable acidity after processing, directly proportional to increase in treatment conditions concerning voltage and processing time. The pH and acidity at defined intervals during storage showed a slow rate of reduction as compared to the control. In the control sample levels of pH and acidity reached to an unacceptable range in 3 to 5 days of storage, due to the formation of lactic acid by subsequent microbial growth. Whereas, CP treated sample using HV ACBD plasma system at35kV for 3min exhibited promising results among other treatments and remained stable at refrigerated condition, with pH and acidity levels within the expected acceptable range for 9 to 10 days of storage.

SENSORY EVALUATION AND CONSUMER AWARENESS TOWARDS RAGI FLOUR DUMPLINGS BY USING TRADITIONAL HERBS

“Ragi flour can be used to formulate nutritionally enriched dumpling incorporated with herbs. The ragi flour was incorporated in the recipe to replace other common flour. Nutritionally enriched dumpling was prepared by adding ragi flour (200 g), corn flour (200 g), Dehydrated Carrot powder (20 g), Dehydrated pea powder (20 g), Eryngium foetidum powder (10 g), Rumex acetosa powder (20 g), Centella Asiatica powder (20 g) and salt (a pinch). The objective of this research was to find out the awareness between consumers about Ragi flour and herbs containing dumpling. The result of the study reveals that majority of the respondents were aware of the nutritional value of finger millet and who were suffering from diabetics patients rarely added finger millet to their diets. This study also explored that composite ingredients of dumpling were more acceptable with respect to mentioned sensorial quality parameters with increased nutritional value. Sensory (appearance, color, flavour, texture, taste, and overall acceptability) evaluation revealed panelists members. The nutritional value of dumpling can be good for growing children.

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

Sensory evaluation is an important quality analysis for examining the characteristics of a food product. This study presents a new sensory analysis method using renowned chefs, branded Veritaste™, to evaluate raw and cooked fillets of Atlantic salmon originating from refrigerated seawater (RSW) versus traditional ice whole fish storage. Quality parameters were also studied, including the fillet index method and cook loss. The raw fillets from the RSW-stored fish had a more distinct salty taste compared to the traditionally stored fish. In addition, the RSW-stored salmon gave a lower cook loss. Otherwise, there were minimal differences in the sensory parameters observed and the fillet index measurements. Both Veritaste™ and the fillet index measurements showed that judges significantly influence the sensory quality parameters. It is concluded that Veritaste™ can serve as supplementary information in addition to the common sensory analyses done today. This method has the potential to be further improved, optimised, and extended to other food products.

Studies on the Development and Evaluation of Tomato (Lycopersicon esculentum) Blended Papaya (Carica papaya) Chutney

Background: Papaya (Carica papaya) has a maximum loss of postharvest shelf life. Due to the higher respiration activity, these are prone to ripening within a short time frame; as a result, pathogens develop quickly and lead to enormous problems for papaya producers. Hence to minimize this postharvest loss and to preserve nutritional qualities, the present study was conducted to utilize papaya pulp to prepare a delicious papaya chutney with tomato (Lycopersicon esculentum) because of its unique flavour. Methods: For chutney preparation, different combinations of papaya and tomato were used and their quality was analyzed based on biochemical (Total Soluble Solids, Titratable acidity, acid/Brix ratio, vitamin-C, total sugars, reducing sugars) and sensory attributes (colour, appearance, flavour, texture and consistency). Result: The treatment T7 (50% papaya: 50% tomato) was found to be the best combination in terms of biochemical and sensory quality parameters. Chutney was yet in acceptable conditions even after 90 days of preparation.

Association of Altitude and Solar Radiation to Understand Coffee Quality

The consumer market has a strong tendency to consume specialty coffees, making it essential to understand the influence of environmental conditions, such as solar radiation and altitude, on coffee quality. This study aimed to analyze the physical and sensory quality of Arabica coffee as a function of different altitudes and incident solar radiation on the coffee tree. The study was carried out in the city of Manhuaçu-MG, Brazil. Three altitudes (950, 1050 and 1150 m above mean sea level) and two sides of coffee exposure to solar radiation (east face: morning sun and west face: afternoon sun) were studied in two post-harvest processing (natural and peeled cherry). Sensory attributes, granulometry and occurrence of coffee defects were evaluated, in order to verify if there was variation in the physical and sensorial characteristics of the coffee. It was found that at an altitude of 1150mamsl, on the exposed face of the plant that received the afternoon sun, there was the formation of better-quality coffee, when compared to the face that received the morning sun. On the other hand, at lower altitudes, coffees from the face of the plant exposed to the morning sun showed a greater association with physical and sensory quality parameters.

The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin.

The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.

Artificial Neural Network Models for Predicting and Optimizing the Effect of Air-frying Time and Temperature on Physical, Textural, Sensory, and Nutritional Quality Parameters of Fish Ball

ABSTRACT The study was conducted to see the effect of air-frying time and temperature on physical, textural, sensory and nutritional quality parameters of air-fried fish balls and compared with the quality parameters of deep-fried fish balls. Multilayer feed-forwarded artificial neural network (ANN) models were fitted to the experimental data to predict the response variables of air-fried fish balls as a function of frying temperature and time. The model was validated using the holdback method. Based on the R2 and RMSE values, ANN model with three hidden layers was found to be best fitted model to explain the variability in the proximate composition, texture and sensory data. The desired air-frying condition obtained was temperature at 200 oC and time at 8 minutes by multi-response desirability score. The air-fried fish balls at desired condition had 81 % reduction in fat content and 17 % increase in protein content compared to deep fried sample.

Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

Exploration of Encapsulated Modified Psyllium Husk for Preparation of Probiotic Basundi

Background: The dairy industry is one of the largest industries in India. The exports were made to 105 countries in the world. Dairy production is one of the major sustenance factors for the rural economy of India. Notably, India ranks first in Isabgol production (98%) and is the sole supplier of seeds and husk in the international market. Among medicinal plants, Isabgol is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. It contains a significant number of proteins and husk yields colloidal mucilage which are valued for medicinal application and is used in Ayurveda, unani and allopathic systems of medicines. It is the main constituent of a number of laxative preparations. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Basundi is one of the heats desiccated indigenous products popular in Western part of India, mostly Maharashtra and Gujarat. It can be classified in the condensed milk group along with rabri, khoa, mithai and kheer and can be considered similar to sweetened condensed whole milk. Methods: The present investigation indicates utilization of encapsulated lactic acid bacteria culture (Lactobacillus acidophilus, Lactobacillus bulgaricus) and modified psyllium husk for the preparation of probiotic basundi. The prepared probiotic basundi was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic basundi was prepared from 1000 ml of milk, 90 gm sugar, 02-03 pieces of cardamom, saffron and encapsulated LAB culture having (107, 108 and 109 cfu/gm containing equal proportions of Lactobacillus acidophilus and Lactobacillus bulgaricus) with 0.65 per cent hydrochloric acid modified psyllium husk. The probiotic basundi was then stored at refrigerated conditions at 4°C for 08 hrs. Result: The organoleptic evaluation of probiotic basundi was carried out. As per the score of hedonic scale, basundi with encapsulated 10 per cent probiotic culture (109 cfu/gm) with 0.65 per cent hydrochloric acid modified psyllium husk had shown maximum consumer acceptability (8.3) among all samples.

Gökkuşağı Alabalık (Oncorhynchus mykiss Walbaum, 1792) Kıyması ile Üretilmiş Geleneksel Türk İçli Köftesinin Besinsel Komposizyonu ve Dondurularak Depolama Boyunca (-18ºC) Renk ve Duyusal Kalitesinin Belirlenmesi

The nutritional value of stuffed meatballs made with minced rainbow trout rather than red meat in the stuffing was investigated, as well as color variations (L *, a *, and b *) and sensory quality, using two different cooking methods (boiling and frying) on samples stored in the freezer (-18 oC). As a result of this research, the moisture, the crude ash, the lipid, and the crude protein contents of stuffed meatballs produced with rainbow trout were found as %58.25 ± 0.93, %2.01 ± 0.05, %5.28 ± 0.29, and %7.69± 0.08, respectively. The content of total saturated fatty acids composition (∑SFA), total monounsaturated fatty acids composition (∑MUFA), and total polyunsaturated fatty acids composition (∑PUFA) was found to be 12.52 ± 0.23%, 39.11 ± 1.27%, and 43.73 ± 1.98%, respectively. The atherogenic (AI) and thrombogenic indexes (TI) for dietary factors associated with cardiovascular disease were found to be 0.10 and 0.25, respectively. In the evaluation of color (L *, a *, and b *) of frozen samples, L * (black-white) and b * (blue-yellow) values in all groups (raw, boiled, and fried) increased significantly at the end of storage compared to the initial value ( p<0.05). Following frying and boiling, the * (green-red) values of the frozen-stored samples decreased significantly (p<0,05). Sensory quality was assessed in this study using two cooking methods: boiling and fried, both of which are common serving methods for stuffed meatballs. Although a significant decrease was detected in all sensory quality parameters of samples during frozen storage, it was determined that it did not reach the unacceptable limit at the end of storage.

Studies on Development of Fibre Rich Probiotic Frozen Yogurt

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.

FARKLI PASTÖRİZASYON SICAKLIKLARININ (50°C ve 70°C) KARİDESİN (Parapenaeus longirostris) KALİTE PARAMETRELERİ ÜZERİNDEKİ ANİ ETKİSİ

The aim of this study was to evaluate the effect of two different pasteurization temperature (50°C and 70°C) on the basic quality parameters of shrimp (Parapenaeus longirostris). Physical, chemical, microbiological and sensory quality parameters were investigated to determine how the shrimps were affected after pasteurization. The cook loss, protein and fat percentage of shrimps significantly (P <0.05) increased with increasing temperature. No significant difference was found in terms of chemical parameters (TVB-N, TMA-N, TBARs) in both degrees of pasteurization. Based on microbiological analysis results, a significant (P <0.05) decrease was observed in the microbial load due to the increase in the pasteurization temperature. According to the results of sensory analysis, and color measurement no significant difference (P ˃0.05) was detected in pasteurization applications at 50°C and 70°C. As a result, it has been observed that the pasteurization application at 70°C generally makes a difference in all the parameters examined.