Taste Panel Evaluation Research Articles

Título en español

Un experimento se llevó a cabo en invernadero con C. papaya de la variedad "Blue Solo" para determinar el efecto de cuatro niveles de 8 (0.01, 0.05, 0.1 (control) y 1.5 ppm) en la solución nutritiva con respecto al crecimiento, fructificación y contenido de las hojas y frutas. Síntomas de carencia y toxicidad se describen para las hojas, pecíolos, tallo central y de frutas cosechadas en plantas hembra y hermafrodita. También se informa el contenido mineral de las hojas, pecíolos y frutas. El nivel crítico de B en los pecíolos y hojas está cerca de 20 ppm, mientras que el exceso para estos mismos órganos de la planta fue de 70 y 300 ppm, respectivamente. Las frutas se cataron para evaluar la calidad. De las plantas que recibieron 0.01, 0.05, 0.01 (control) y 1.5 ppm B en la solución nutritiva, los catadores prefirieron las frutas de las que recibieron 0.05 ppm.

Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast

ObjectivesThe objective of the study was to determine the functionality of potato starch by-product (PS) as a phosphate replacement in cooked turkey breasts for cook yield, subjective color, objective color, and consumer acceptability.Materials and MethodsFour inclusion levels of PS (0.2%, 0.5%, 0.7%, and 1%) were tested along with a negative control (no phosphate; NEG) and a positive control (sodium phosphate; POS). Frozen turkey breasts (NAMI #P2015; n = 36) were delivered to the University of Idaho Meat Science Laboratory, thawed for 10 d at 2°C, pumped with their respective treatment solutions to 110% of green weight, and placed in individual vacuum sealed cook-in bags. Turkey breasts were tumbled for 30 min, cooked to an internal temperature of 73.9°C, and chilled overnight at 2°C. On d 0, external color was measured on all turkey breasts, and a single breast from each treatment was randomly selected for initial internal color, cook loss, and consumer sensory panel. The remaining turkey breasts were displayed in a glass-fronted retail display case at 3°C for 21 d to simulate retail display. On d 21, the same analysis was conducted as 0 d. Continuous data were analyzed using MIXED procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) whereas binomial data were analyzed using the GLIMMIX procedure; significance was determined at P < 0.05.ResultsThe model was not significant (P = 0.19) with regard to cook yield percentage and therefore no mean comparisons were able to be made. External color on d 0 was not different (P > 0.05) between treatments. Internal yellowness was greater (P < 0.01) in breasts formulated with 1% PS than all other treatments, whereas redness was greater in POS and 0.7% PS breasts than all other treatments. Subjective color analysis indicated the greatest amount (P < 0.01) of two-toning on the cut surface was the 1% PS followed by the 0.7% PS with NEG and 0.2% PS having the least amount of two-toning. Consumer taste panel evaluations were not different between treatment for mean overall acceptance, juiciness, or tenderness. There were significant off-flavors observed between treatments (P < 0.001). The 0.7% PS had the most detectable off-flavor and was greater than all other treatments (P < 0.05). The NEG treatment had the least frequency of detectable off-flavors (P < 0.05). The 0.7% PS had the most frequency of detectable off-flavors with nearly 35% of the respondents reporting.ConclusionIn conclusion, PS could be an acceptable replacement for POS in cooked turkey breasts if used at levels that do not impart an off-flavor.

Ensilado de residuos de trucha en la alimentación de ovinos de engorde

Se determinó el efecto del nivel de inclusión de ensilado de residuos de trucha (ERT) en la ración de ovinos sobre el consumo medio diario (CMD), la ganancia media diaria (GMD), el índice de conversión alimenticia (ICA) y el sabor de la carne de ovinos. Se distribuyeron 30 ovinos en tres tratamientos (0, 4 y 8% de ERT), considerando 5 réplicas por tratamiento. Al final del experimento (84 días) los ovinos fueron beneficiados y se realizó la prueba de degustación de la carne. Los resultados indicaron que el nivel más alto de ERT en la ración redujo el CMD (2.08, 2.01 vs. 1.65 kg/día para 0, 4 y 8% de ERT, respectivamente, p<0.001) y la GMD (0.25, 0.28 vs 0.23 kg/día, p<0.03), mientras que el ICA mejoró (8.49 vs 7.28, 7.07 kg:kg, p<0.001). Además, la inclusión de ERT no afectó el sabor de la carne de ovino. Se concluye que el ERT en las raciones de engorde de ovinos mejora el rendimiento productivo sin afectar el sabor de la carne.

Methane digester effluent from swine excreta as a nutrient and water source for growing and finishing swine.

The experimental objective was to evaluate swine methane digester effluent (SMDE) as a water and nutrient source for swine. The mesophilic methane digester was loaded daily with manure from finishing swine fed a corn-soybean meal diet. Dry diet was mixed with SMDE (3.7% DM) and fed twice daily in troughs. Tap water was provided and consumption measured. Barrows were group fed (3 pigs/pen) and adapted to SMDE by increasing SMDE for 7 d, with the full amount fed from d 8 to the end of the feeding phase (d 21, 14, 23, or 37 for Exp. 1 to 4, respectively). Blood samples were collected on d 0, 10, 21, and 31 to determine plasma concentrations of glucose and plasma urea N (PUN). Barrows were placed in individual metabolism cages for a 5-d acclimation and a 5-d fecal and urine collection to determine apparent N and energy utilization. For Exp. 1, 18 pigs averaging 75 kg BW were allotted to diets with 0, 48.6, or 63.7% SMDE, as-fed basis. For Exp. 2 and 3, 12 pigs/experiment averaged 117 and 70 kg, respectively, and were allotted to diets with 0 or 63.7% SMDE, as-fed basis. At the end of Exp. 2 and 3, pigs were sacrificed and liver samples were collected to determine urea cycle enzyme activity, and loin was saved for taste panel evaluation. For Exp. 4, pigs averaged 40 kg and were allotted to diets with 0 or 57.5% SMDE, as-fed basis. The ADFI, ADG, and G:F of finishing swine (Exp. 1 to 3) were not reduced by feeding diets containing 63.7% SMDE (as-fed basis), whereas ADG and G:F of growing swine (Exp. 4) were reduced (P < 0.01) by feeding a diet containing 57.5% SMDE. Pigs fed diets containing SMDE consumed 31 to 56% less (P < 0.05) water and had greater (P < 0.01) PUN concentrations than pigs fed control diets. Pigs fed diets containing SMDE excreted more (g, P < 0.05) fecal N and absorbed and retained less N (%; P < 0.01) and energy (DE and ME) than pigs fed control diets. Treatment had no effect on urea cycle enzyme activity. In conclusion, finishing swine adapted to diets containing 63.7% SMDE (as-fed basis) based on growth performance, whereas growing swine did not adapt to a diet containing 57.5% SMDE because of the large content of nonprotein N in SMDE. Recycling SMDE to swine greatly reduced fresh water consumption, whereas the protein and energy values of SMDE were approximately 0 for swine. Therefore, SMDE is more appropriately recycled as a source of water and N for ruminant nutrition or crop production.

Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks

Durunna, O. N., Block, H. C., Iwaasa, A. D., Scott, S. L., Robins, C., Khakbazan, M., Dugan, M. E. R., Aalhus, J. L., Aliani, M. and Lardner, H. A. 2014. Impact of calving seasons and feeding systems in western Canada. II. Meat composition and organoleptic quality of steaks. Can. J. Anim. Sci. 94: 583–593. Fatty acid profiling, meat and organoleptic quality assessments were conducted on 160 carcasses of crossbred steers born into one of two calving systems and later assigned to one of two postweaning feeding systems. The steers were weaned from either an early calving or late calving system and later assigned to either a rapid-gain feeding (RF) or a slow-gain feeding (SF) system. The RF steers received a silage–hay diet during the backgrounding period prior to finishing, while the SF steers received a hay diet at backgrounding and then grazed alfalfa–meadow bromegrass pasture and annual cereal swaths prior to finishing. All treatment groups received a conventional diet during finishing until the steers attained a target backfat thickness or body weight. Fatty acid analyses were conducted on longissimus dorsi muscle (LDM) and subcutaneous fat samples. Other analyses included LDM composition, tenderness and taste panel evaluations. Total saturated fatty acid was greater (P&lt;0.02) in samples from RF steers, while total monounsaturated fatty acid was greater (P&lt;0.01) in SF steers. The SF steers had greater (P&lt;0.01) conjugated linoleic acid concentration. There was no main or interaction effect (P&gt;0.05) on beef aroma, flavour and tenderness but the SF steaks had lower (P=0.02) cooking losses than RF steaks. The SF strategy has the potential to create a value chain that would lead to finished steers with higher backfat omega-3, conjugated linoleic acid and trans vaccenic acid and less cooking moisture losses.

Development and characterization of mouth dissolving tablets of prednisolone

Prednisolone is a glucocorticoid with the general properties of the corticosteroids. It is used as anti-inflammatory or immunosuppressive agent in asthmatic condition mostly in pediatric and geriatric population. So the present investigation was conducted with an aim of to formulate a taste masked patient friendly dosage form i.e. mouth dissolving tablets of prednisolone. In this study, taste masking of drug was critical parameter for this study. Masking of bitter taste of prednisolone was carried out using techniques like preparation of solid dispersion with PEG 6000, complex formation with Indion-204 resin and β-cyclodextrin. Among them complex prepared from β-cyclodextrin in weight ratio 1:4 was optimized basis on taste panel evaluation and drug release from complex. A successful taste masking of complex was confirmed by time intensity method and also by taking drug release in simulated gastric fluid and in simulated salivary fluid. The values of pre-compression parameters evaluated, were within prescribed limits and indicated good free flowing properties. Tablets optimization was carried out through 32 full factorial designs, concentration of superdisintegrants like croscarmellose sodium and sodium starch glycolate as independent variable. Whereas wetting time, disintegrating time and cumulative percentage of drug release as dependent variable. The data obtained of post-compression parameters such as weight variation, hardness, friability, wetting time, water absorption ratio, content uniformity, disintegration time and dissolution was found within specified limit. Prepared check point batch having disintegrating time 16.12 s and drug release 98.34 after 30 min was selected as optimized formula. This formula was compared with marketed formulation and was found better disintegration and drug release property. Optimized formulation was subjected for accelerated stability study as per ICH guideline.

Non-destructive stochastic model-based detection of diet-induced alterations in fish texture

A stochastic model-based scheme detecting diet-induced textural alterations in fish muscle in an innovative, non-destructive manner is presented. The scheme operates on proven fault diagnosis principles as used in mechanical systems. It combines a cost-effective instrument setup, along with a non-destructive, vibration-like testing of fish samples and an accurate (under typical uncertainties) stochastic modeling of their response. The identified models provide key indicators indirectly related to the tested fish’s texture, itself affected by (and, thus indicative of) its dietary history. Statistical hypothesis tests perform comparisons of such key indicators from tests with fish samples of different dietary histories. The issued statistical decisions allow for reliable tracing of fish on the basis of the diet-induced textural changes, while quantifying the risk of the decision-making process. Validation tests involved samples from two distinct fish groups sharing similar dietary histories except for a supplementation of dietary taurine at 1 % level in one of them. The altered textural characteristics in taurine-supplemented fish (initially suggested by taste panel evaluation) were effectively detected via the proposed scheme. These promising results suggest the scheme’s potential as a non-destructive, cost-effective and reliable solution for fish traceability.

Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.)

The utilization of groundnut seed as a constituents of sourghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 70 and 100% addition. The product, sorghum groundnut-ogi was evaluated for proximate composition, titratable acidity and vitamins B. A taste panel evaluation was conducted to evaluate the acceptability of the products. The data obtained indicated an increase in protein, ash, and fat content. There were no apparent effect of groundnut addition of pH and titratable acidity in the mixtures. The taste panel evaluation and the amylograph pasting characteristics of the groundnut-ogi blends concluded that blends with 50% groundnut addition and beyond were acceptable improving the nutritive value of ogi for neonates

Blinded Taste Panel Evaluations To Determine if Fish from near the Oil Sands Are Preferred Less than Fish from Other Locations in Alberta, Canada

The oil sands industry is rapidly expanding surface mining and bitumen extraction operations near the Athabasca River in northeastern Alberta, Canada. There are anecdotal comments that the fish from the Athabasca River have an off-taste, implying that the oil sands operations are the cause. This study was done to determine if the taste of wild fishes caught near the Athabasca oil sands was less preferred than the taste of fishes collected from two other river basins in Alberta. In blinded experiments, consumer sensory panels, of 40 to 44 participants, tasted steamed samples of each of three fish species (walleye (Sander vitreus), northern pike (Esox lucius), and lake whitefish (Coregonus clupeaformis)) from three different sources in Alberta (the Athabasca River, Buck Lake, and McGregor Lake). Data analyses showed that there was no evidence from the consumer preference rankings that the taste of the fish from the Athabasca River was preferred less than the taste of fish from two other water bodies in Alberta.

Volatile compounds and organoleptic qualities of gilthead sea bream ( Sparus aurata) fed commercial diets containing different lipid sources

Gilthead sea bream were fed in triplicate four extruded diets containing different lipid sources. All diets contained a low level of fish meal (15%) and plant protein inclusion; the control diet contained fish oil (FO), whereas the other three experimental diets contained soya oil (SO), palm oil (PO) and rapeseed oil (RO) at a 68.7% substitution level. The volatile profiles of the diets and of the raw fish fillets produced were evaluated. Isolation of volatiles took place by purge and trap directly on the tissue and volatile analysis was by GC–MS analysis. A comparison of the volatiles resulting from the respective diets found that fish contained volatiles that were not related to the diets. The fish volatile profiles were mostly characterized by hydrocarbons, aromatics and carbonyls. Minor differences were observed in the volatiles of fish fed the different diets. The most characteristic one was d-limonene contained in the FO-fed fish. However, a taste panel evaluation of steam-cooked fillets did not detect any difference among the dietary groups.

Food Products as VehiclesForn-3 Fatty Acid Supplementation

An n-3 polyunsaturated fatty acid (PUFA) supplement was incorporated into three food products previously determined to be preferred by cancer patients, and overall acceptability of these foods was evaluated. Preliminary testing was performed; an internal panel determined initial acceptability of foods with the supplement added. Taste panel evaluations were held at the Cross Cancer Institute in Edmonton, Alberta. Each participant completed a questionnaire rating aroma, flavour, and overall acceptance on a seven-point hedonic scale (1 = dislike extremely, 7 = like extremely), as well as ability to consume each food daily. Foods were well-liked by patients and non-patients. Mean +/- standard deviation acceptance scores for the three foods were pasta sauce 5.9 +/- 0.94 (n=90), oatmeal 6.1 +/- 0.88 (n=79), and smoothie 5.9 +/- 1.12 (n=126). Overall, 94% of patients and non-patients gave tomato pasta sauce, oatmeal, and the smoothie an acceptance score of at least 5. The supplement was incorporated successfully into three foods, which were highly accepted by patients with cancer. Further research should focus on incorporating the supplement into flavoured or sweet foods, as these appear most effective. Microencapsulated fish oil in food products may be used as an alternative to fish oil capsules for delivering n-3 PUFA in clinical trials.

Evaluate the Effect of African Melon Oil Seed on Lipid Metabolism and Protein Expression in Laying Hen

Pathogenesis of liver steatosis in laying hen remains poorly understood. However, it has been suggested that liver steatosis could result from increased fatty acid synthesis in liver, impaired transport from liver and decreased oxidation of fatty acids. Nutritional approaches have been developed to prevent hepatic steatosis in laying hen. The efficacy of African Melon Oil Seed (AMOS) supplement with its high content of omega-3 fatty acids in altering lipid metabolism was evaluated in laying hens. Seventy-two white leghorn birds, placed in separate cages, were randomly assigned to two treatment diets containing: 1) standard layer diet without AMOS (control); or 2) standard layer diet plus 10% AMOS for 6 weeks. Fatty acids content in eggs were not different among treatments. Taste panel evaluation of egg yolk showed similar color, aroma, and texture. Livers from AMOS fed birds had normal color, whereas livers from control fed birds had distinctive pale yellow color that is typical for fatty liver. Histological examination revealed micro-vesicular steatosis in all control liver tissues. Western blots performed with antibody specific to chicken microsomal triglyceride transfer protein (MTP) showed distinct bands of large subunit and small subunit, but no difference in expression between treatments. This result is important for the understanding of AMOS in the regulation of genes involve in lipid biosynthesis.

Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt1,2

The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enhanced with ammonium hydroxide and salt at different pump levels. A randomized, complete block design of 4 treatments and 3 muscles with 3 replications was used, with a total of 15 subprimals per treatment. Treatments included a 0% (CON), 15% (T15), 22.5% (T22), and 30% (T30) target pump. The triceps brachii (TB), biceps femoris (BF), and rectus femoris (RF) muscles were studied. Muscles were injected with a solution of ammonium hydroxide and sodium chloride (patent-pending technology from Freezing Machines Inc., Dakota Dunes, SD). Individual steaks were cut to a thickness of 2.54 cm, vacuum-packaged in trays, and frozen. Warner-Bratzler shear force, pH, and sensory evaluations were determined. Shear force decreased as the target pump percentage increased for all muscles (P < 0.050): TB = 39.9, 35.1, 32.1, and 27.0 N; BF = 39.4, 26.2, 23.3, and 19.3 N; RF = 42.7, 32.9, 30.7, and 28.9 N for CON, T15, T22, and T30, respectively. In all cases, there were no shear force differences between T15 and T22 (P > 0.050). As percentage pump increased, pH increased. The ultimate pH was moderately strongly to strongly related to shear force (r = 0.55, 0.70, and 0.80 for RF, TB, and BF, respectively). Trained taste panel ratings revealed an increase in tenderness, decrease in connective tissue, and an increase in juiciness as pump level increased for all muscles. In all cases but one (juiciness of the RF), the CON had the least desirable ratings and shear force values (P < 0.050). There were no major differences between T15 and T22, and T30 steaks tended to have an uncharacteristic soft and mushy texture. For this reason a 20% target pump level was determined to be the optimum pump level. These data suggest that adjusting pH in beef with ammonium hydroxide and salt can increase tenderness in muscles from the beef chuck and round. Any level of treatment was beneficial, with the greatest shear force benefit occurring in muscle pumped to 30%.

Carcass and Organoleptic Characteristics of Duck Meat as Influenced by Breed and Sex

Carcass and meat quality traits of three breeds of duck which include Rouen, Pekins and Muscovy were investigated. A total of thirty-six matured ducks with twelve ducks from each breed were used for the study in a 3×2 (breed×sex) factorial arrangement in a completely randomized design. The ducks were slaughtered in batches of six, properly bled, defeathered and dressed. The ducks were chilled at 2°C for 24 h immediately after dressing, prior to cutting up into primal cuts. Samples for cooking loss, shear force and taste panel evaluations were taken from the breast portion. The dressing percentage was highest in th e Muscovy duck with values of 71.18 and 69.75% for male and female respectively while the least value of 65.28% was obtained from the female Rouen duck. The male Muscovy ducks gave the highest absolute values (p 0.05) sex effect in the Rouen breed. The moisture content of duck meat evaluated ranged from 72.69 (female Muscovy) to 76.72% for female Rouen ducks. Apart from the male Pekin duck that gave the highest (p 0.05). Shear force values of 2.15 and 2.30 kg/cm were obtained from the male and female Rouen ducks 3

Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste

Antifungal activity of essential oils of thyme, summer savory and clove were evaluated in culture medium and tomato paste. Aspergillus flavus were inoculated in Sabouraud Dextrose Broth and tomato paste and then 0, 50, 200, 350 and 500 ppm of essential oils were added to each sample and then kept at 25 ± 0.5 °C for 2 months. Results showed that all essential oils could inhibit the growth of A. flavus and the thyme oil and summer savory, showed the strongest inhibition at 350 ppm and 500 ppm, respectively. Taste panel evaluations were carried out in a tomato ketchup base, and the percent of inhibition of each essential oil in tomato paste was lower than culture medium. Taste panel was carried out and sample with 500 ppm thyme oil was accepted by panelists.

Enrichment of channel catfish ( Ictalurus punctatus) fillets with conjugated linoleic acid and omega-3 fatty acids by dietary manipulation

An experiment was conducted in aquaria with channel catfish ( Ictalurus punctatus) to determine the efficacy of augmenting fillets with conjugated linoleic acid (CLA) and omega-3 highly unsaturated fatty acids ( n − 3 HUFA) by feeding diets amended with products containing high levels of these nutrients. Refined menhaden fish oil at 1.5% of diet supplied the n − 3 HUFA. CLA was used at dietary levels of 0.5% and 1% with a preparation that contained approximately 65% isomers of CLA. Corn oil was added to the basal diet at maximum inclusion level for added lipids of 3% for the control diet and to adjust total added lipid content of the other diets to 3%. Average initial body weight was 57.39 ± 0.25 g/fish. Six experimental diets were fed twice daily to four replicate aquaria for six weeks. At that time, fish were group weighed for determination of weight gain and feed conversion. Fillets of six fish per aquarium were recovered and stored at − 80 °C for moisture and total lipid analyses, fatty acid analysis, and sensory evaluation. Results showed feed consumption and feed conversion did not differ ( P > 0.05). Significantly ( P < 0.05) greater body weight gains were observed only for fish fed the diets with two combinations of CLA and 1.5% fish oil compared to fish fed the diet containing 0.5% CLA and corn oil. Fillet n − 3 HUFA levels were significantly ( P < 0.05) elevated for fish fed diets containing fish oil when compared to n − 3 HUFA of fillets of fish fed diets containing either corn oil or CLA and corn oil. Similarly, fillets from fish fed diets amended with CLA contained substantial amounts of CLA of up to 6.4% of total lipids. Fillets from fish fed corn oil or fish oil diets had no CLA. Taste panel evaluation indicated that fillets containing n − 3 HUFA and CLA were essentially without fishy off-flavor and had excellent sensory qualities. Catfish fillets produced by amending diets with sources of n − 3 HUFA and CLA at the levels used in this study would contain elevated levels of these nutraceuticals and could be an important human food source for these healthful fatty acids.

(212) Influence of Mineral Nutrient Source in NFT System and Temperature on the Yield of Cos Lettuce `Cimmaron'

Two-week-old seedlings of cos lettuce (Lactuca sativa L. var. longifolia) `Cimmaron' were transferred into NFT hydroponic troughs in July and Sept. 2005. The crop was grown either in a polyethylene or polycarbonate greenhouse. Mean July temperature and maximum relative humidity (RH) in the two greenhouses were 30.5 and 27.7 °C ± 0.32 °C; 81.3% and 84.7%, respectively. In September, the mean temperature and RH in the same greenhouses were 22.6 °C and 21.9 °C ± 0.30 °C; 95.6% and 99.2%, respectively. Lettuce crop grown with Peters Excel® [15N–5P2O5–15K2O; (Excel)], had higher fresh mass (FM) and dry mass (DM) compared with either Peat-lite®; [15N-16P2O5-17K2O; (Peat-lite)] or All-Purpose Hydroponic Fertilizer® [9N-4P2O5-15 K2O; (All-Purpose)], but lower DM/FM. At harvest, the crop had good market quality, regardless of mineral nutrient source (MNS). MNS significantly (P ≤ 0.05) influenced yield (FM and DM) in September, regardless of greenhouse type. However, in July only Peat-lite caused significant (P &lt; 0.0252) increase in DM, under the higher temperature condition of greenhouse I. This trend suggests that good quality lettuce and sustained yield can be obtained with the soluble fertilizers Excel and Peat-lite, which are not formulated for hydroponic crop production. Furthermore, `Cimmaron' can produce satisfactory yield under relatively high temperature conditions. However, taste panel evaluation and nutrient content analysis of lettuce produced with these various fertilizers are necessary to determine consumer satisfaction.

Development and quality evaluation of non‐alcoholic beverages from maize based products

PurposeThis paper sets out to focus on the utilization of the locally available raw material to develop an acceptable and high quality non‐alcoholic beverage in Nigeria.Design/methodology/approachMaize‐based non‐alcoholic beverages were produced from either plain maize powder or combinations of maize powder and mango or soybean flour. Plain and fruit or soy‐ fortified maize powders were analyzed using standard methods for chemical composition, while total solid, sediment height, pH, titratable acidity, storage stability and microbial load were determined on the formulated beverage products. Taste panel evaluation was conducted to evaluate the acceptability of the products.FindingsWhile the protein, fat and ash contents of plain maize powder were 5.69, 5.95 and 0.35 per cent respectively, there was minimal enhancement with fruit addition. However, with 10 per cent soybean addition significant improvement over the unfortified sample in protein (14.62 per cent), fat (10.64 per cent) and ash (0.96 per cent) was obtained. Sediment height was found to be higher for beverage with sour water and least for soy‐fortified beverage. Titratable acidity of beverage samples was found to be 0.022, 0.018, 0.054 and 0.306 per cent (per cent lactic acid) for plain, fruit‐flavoured, soy‐fortified and soured beverages respectively. Variation in titratable acidity was observed depending on the product and storage condition. Sensory evaluation result for beverage prepared with sour water (0–100 per cent) revealed preference for soured beverage with 80 per cent sour water. Also, fruit‐flavoured sample ranked highest in preference followed closely by the plain beverage, while soy‐fortified sample was the least acceptable.Originality/valueThe paper has demonstrated the feasibility of developing acceptable beverage samples from sour water (a by‐product of Ogi usually regarded as waste) and combinations of either maize powder and mango or soybean flour.

Effects of a high-protein, low-energy diet in finishing lambs: 2. Weight change, organ mass, body composition, carcass traits, fatty acid composition of lean and adipose tissue, and taste panel evaluation

An experiment was conducted to evaluate the effects of a high protein – low energy diet on body composition of feedlot lambs The objective was to assess the capability of such a diet to reduce body fat while preserving lean body mass. Three dietary regimens were compared: a typical feedlot diet (CON), barley straw at libitum (STR), and barley straw supplemented with fish meal (SFM). The latter two diets caused an energy deficit in the experimental animals. Significant treatment effects on mass of metabolic organs, body composition, and carcass data were observed. Conventional analysis of sensory data and fatty acid profiles of adipose and muscle tissue identified few significant dietary effects, yet discriminant analysis clearly separated all treatment groups. It was concluded that protein supplementation of ruminants in the catabolic state does not conserve protein mass. Given the high cost of protein supplementation, the post hoc modification of body composition of feedlot lambs is not a viable option. It is suggested that the production of feedlot lambs with a desirable degree of fatness should employ a feeding strategy dynamically adapted to the changes in protein – energy balance required by the growing ruminant.

Effect of the puroindoline locus and environment on Chinese fresh noodle texture

Grain produced from doubled-haploid (DH) wheat lines, developed from a hard- and a soft-grained wheat cultivar, were bulked according to Pinb (puroindoline b) genotypes for an assessment of Chinese fresh noodle texture by a trained taste panel. Each DH line was designated as ‘soft’ or ‘hard’ grained, based on a PCR amplification of the wildtype, soft allele, or the mutant, hard allele. Theoretically, the soft and hard grain bulks represented respective Pinb alleles and an independent assortment of unlinked alleles from the parents, Sunco and Chuanyu 12. Grains from the parents and DH lines were grown at 2 locations in Queensland, Australia, and one in Sichuan, China. The grains were milled and processed for a taste panel evaluation in Chengdu, Sichuan. Results suggest the Pinb alleles had a significant effect on noodle softness and explained 30% of the variation; the ‘soft’ Pinb allele conferred a softer noodle texture. Location had a significant effect on noodle smoothness; wheat grain grown at Biloela, Queensland, produced a smoother noodle texture than grain grown in Sichuan. The effect of location confirms the importance of environment as a variable for this quality character. This investigation exemplifies the utility of Pinb markers for specifically altering Chinese Fresh Noodle texture.