Terms Of Aroma Research Articles

Utilization of Bamboo (Bambusa vulgaris) Shoots in Fresh Pasta Noodle Production

This study aimed to investigate the sensory acceptability of fresh pasta noodles made from bamboo (Bambusa vulgaris) shoots, incorporating different proportions at 0% (control), 25%, 50%, 75%, and 100%. The sensory acceptability of the treatments was evaluated in terms of aroma, texture, appearance, and taste, as well as their overall acceptability. The study also analyzed the significant differences in sensory qualities between the experimental treatments and compared them with the control. A completely randomized design was employed, involving sixty (60) evaluators. The results indicated that the inclusion of bamboo shoot in the noodle mixture adversely affected the sensory quality, with these negative effects intensifying at higher bamboo shoot proportions. In terms of aroma, texture, appearance, and taste, the differences among the experimental treatments, with the exception of the control treatment, were not statistically significant. However, significant differences were observed in these sensory aspects when comparing the control treatment to the experimental treatments. In conclusion, the research suggests that even small quantities of high-nutritional-value bamboo shoot flour can negatively impact product quality. Future studies should focus on improving the sensory quality and shelf life of these noodles, while also exploring methods to reduce production costs.

Analyisis Of The Effect Of Using Spice Boiled Water On The Quality Of Donuts

This research is motivated by innovation in the use of spices in liquid form which are used as liquid ingredients in making donuts. The aim of this research is to analyze the effect of using 10gr 3gr 3gr, 13gr 6gr 6gr, 15gr 9gr 9gr,15gr 10gr 10gr spices (cinnamon, anise, cloves) on the quality of donuts in terms of aroma and taste. This type of research is an experiment with a completely randomized design (CRD) method and one repetition. The data source in this research was obtained from 3 expert panelists, namely lecturers at the Department of Family Welfare Science, Culinary Education Concentration, Faculty of Tourism and Hospitality, Padang State University. The tool used to collect data was a questionnaire containing questions about the quality of the donuts. Data were analyzed using ANOVA, if Fcount ≥ Ftable then continued with the Duncan test. The results of the research showed that there was a significant effect of using boiled spice water between 10gr cinnamon, 3gr anise, 3gr cloves (X1), 13gr cinnamon, 6gr anise, 6gr cloves (X2), 15gr cinnamon, 9gr anise, 9gr cloves (X3), 15gr cinnamon, 10gr anise, 10g cloves (X4) on the quality of the donuts, namely the quality of the aroma typical spices and typical spice taste. The best quality test results for spiced donuts were in treatment X4 with the use of spices of 15g cinnamon, 10g anise and 10g cloves..

High-Resolution Mass Spectrometry-Based Chemical Fingerprinting of Baijiu, a Traditional Chinese Liquor.

Fourier transform ion cyclotron resonance (FT-ICR) mass spectrometry, coupled with electrospray ionization (ESI) or atmospheric-pressure photoionization (APPI), was employed for chemical fingerprinting of baijiu, a traditional Chinese liquor. Baijiu is the most consumed distilled alcoholic beverage globally, with over 10 billion liters sold annually. It is a white (transparent) spirit that exhibits similarities to dark spirits such as whisky or rum in terms of aroma and mouthfeel. In this study, direct-infusion FT-ICR mass spectrometry was used to analyze 10 commercially available baijiu liquors, enabling the examination of both volatile and nonvolatile constituents without the need for tedious sample extractions or compound derivatizations. The chemical fingerprints obtained by FT-ICR MS revealed substantial compositional diversity among different baijiu liquors, reflecting variations in the raw materials and production methods. The main compounds identified included a variety of acids, esters, aldehydes, lactones, terpenes, and phenolic compounds. The use of ESI and APPI provided complementary compositional information; while ESI demonstrated greater selectivity toward polar, aliphatic sample constituents, APPI also ionized semipolar and nonpolar (aromatic) ones.

Pengaruh variasi konsentrasi tempe kedelai dan kulit pisang ambon (Musa paradisiaca) terhadap aktivitas antioksidan dan daya terima steak tempe

Background: Tempe contains bioactive compounds in the form of isoflavones, scientifically proven to have antioxidant abilities. In addition, banana peel antioxidants are quite high compared to the fruit flesh. Food products that are high in antioxidants have the potential to reduce various degenerative diseases. The combination of antioxidants from soybean tempeh and Ambon banana peel is expected to be one of the efforts to maintain health by minimizing the risk factors for chronic disease due to hypercholesterolemia.Objective: The study aimed to analyze the effect of varying soy tempeh and Ambon banana peel concentrations on tempeh steak's antioxidant activity and acceptability.Method: Research using design Quasi-Experiment, with one group posttest-only design. This research was conducted in January-March 2023. The research procedure began with making tempeh steak with the formulation of the comparison of soybean tempe: Ambon banana skin, namely F1 (30%: 70%), F2 (40%: 60%), F3 (50%: 50%), F4 (60%:40%). There were 4 experimental groups and 3 repetitions. Then, the antioxidant test was carried out using the DPPH method at the Jember State Polytechnic Bioscience Laboratory. The data was analyzed using this method by Kruskal Wallis. Acceptance test was carried out on 30 untrained panelists using the hedonic method at the Integrated Laboratory of FKM University of Jember and data analysis using the test Friedman, at a significance level of 95% CI.Results: The results of the antioxidant activity test showed no significant difference in the average antioxidant activity of tempeh steak (p= 0,951). The average results of antioxidant activity were F1 (70,61%), F2 (71.77%,) F3 (70,64%), F4 (71,44%). Acceptability test results showed significant differences in terms of aroma (p= 0,004), taste (p= 0,026), and overall (p= 0,004), but not significantly different in terms of color (p= 0,055) and texture (p= 0,157). The most preferred experimental group is F4[A2] (p= 0,004).Conclusion: The content of soy tempeh and Ambon banana skin contribute to each other in increasing the percentage of antioxidant inhibition so that it affects the increase in the antioxidant activity of tempeh steak. The higher the concentration of soy tempeh used, the higher the level of preference for the acceptance of tempeh steak. The product recommended in this study was the F4 sample with an average antioxidant activity yield of 71,44%, and the panelists preferred the F4 sample.

Puding Berbahan Ikan Mujair dan Tepung Kacang Hijau Sebagai Alternatif Makanan Selingan Untuk Pencegahan Balita Stunting

Stunting is a major nutritional problem in Indonesia, where its prevalence reached 21.6% based on the results of the 2022 Indonesian Nutrition Status Survey. Stunting prevention is much more effective than stunting treatment. Therefore, providing food, especially food from animal protein sources, is an effective intervention to improve the nutritional status of children under five and prevent stunting. Tilapia fish and green beans are types of food with quite high levels of protein, iron and zinc compared to similar foods. In general, children like sweet snacks such as pudding. Besides that, pudding is also a snack that is very easy to make. The aim of this research is to formulate and conduct organoleptic tests of pudding made from tilapia fish and green bean flour as an alternative distraction for stunted toddlers. The type of research used was experimental research, namely a pudding formulation made from tilapia fish and green bean flour. Next, organoleptic tests were carried out on 25 trained panelists to determine acceptability and which formula was most preferred. The research results showed that there were three pudding formulas with a ratio of tilapia fish and green bean flour, namely F1 (13%: 6.5%), F2 (18%: 9%) and F3 (23%: 11.5%). Of the three formulas, F1 is the most preferred pudding in terms of color and taste, while F2 is the most preferred in terms of aroma and texture, but overall F1 is the pudding formula that is most liked by the panelists.

Formulasi dan Evaluasi Stabilitas Fisik Sediaan Lip Balm Minyak Bekatul (Rice Bran Oil)

Utilization of rice bran into oil through the extraction process. The content of rice bran can be used as a moisturizer in cosmetic preparation, especially lip balm. Lip balm is a cosmetic preparation with main components such as waxes, fats, and oils from natural or synthesized extracts to prevent lip dryness by increasing humidity and protecting it from adverse environmental effects. This research aims to determine the physical stability of lip balm preparations containing bran oil and the effect of bran oil concentration on the hedonic test results of lip balm preparations containing bran oil. This experimental research method focuses on the manufacture of lip balm preparations, the evaluation of lip balm preparations including organoleptic examination, homogeneity, melting point test, pH test, and spread-ability test during 28 days of storage. The results showed that all formulas of rice bran oil lip balm preparations met the requirements and the hedonic testing of rice bran oil lip balm preparations revealed that F1 (5% rice bran oil) was the panelist’s most preferred formula in terms of aroma, F2 (7.5% rice bran oil) was the most preferred formula in terms of texture, while F3 (10% rice bran oil) was the most preferred formula by panelists in terms of color.
 

Organoleptic test Smoothies Ambon Banana fruit (Musa Acuminata) and Cantaloupe (Cucumis Melo var. cantaloupe)

Bananas and cantaloupe are two fruits that can be found in Indonesia and are very easy to get at affordable prices and can even be grown alone. These two fruits are a good combination if processed in new ways, one of which is in the form of processed smoothies. This study aims to determine consumer assessment of the organoleptic quality of beverages smoothies Ambon bananas and cantaloupe. The method used in this study was to perform an organoleptic test on the panelists using the Hedonic Test by giving 3 drink samples smoothies Ambon bananas and cantaloupe with variations in the amount of different fruit extracts to untrained panelists. The criteria tested included color, aroma, taste, texture and overall assessment so that the best formulation was produced from several treatments. The scoring scores used were 1=Very Disliked, 2=Disliked, 3=Liked, and 4=Very Liked. The Results, F1 was the panelist’s most preferred formula in terms of color, F2 was the panelist’s most preferred formula in terms of aroma, F1 and F3 were the panelists’ most preferred formula in terms of taste, F3 was the panelist’s most preferred formula in terms of texture, F3 was the best formula the most preferred overall by the panelists. Overall, in terms of texture and taste, the panelists preferred the treatment of smoothies Ambon bananas and cantaloupe 100 ml with a ratio of 1:1:1 or F3 between Ambon bananas, cantaloupe and low-fat milk. The taste of the resulting drink is neither bitter nor astringent. In terms of color, panelists preferred F1 while for aroma, panelists preferred F2 because the aroma of bananas was stronger.

Influence of peeling on volatile and non-volatile compounds responsible for aroma, sensory, and nutrition in ginger (Zingiber officinale).

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a basic reference for the sustainable processing of ginger products as a spice, we investigated the differences between unpeeled ginger, peeled ginger, and corresponding ginger peel, in terms of aroma, sensory profiles, and nutrition relevant physicochemical properties. The results showed that the total concentrations of identified odor-active compounds in unpeeled ginger, peeled ginger, and ginger peel were 876.56, 672.73, and 105.39mg/kg, respectively. Unpeeled ginger exhibited more intense citrus-like and fresh impressions compared to peeled ginger, revealed by descriptive sensory analyses. This is relevant to the high odor activity values of odorants such as β-myrcene (pungent, citrus-like), geranial (citrus-like), citronellal (citrus-like, sourish), and linalool (floral, fresh). In parallel, unpeeled ginger contained higher total polyphenol (84.49mg/100g) and total sugar content (33.4g/kg) in comparison with peeled ginger (76.53mg/100g and 28.6g/kg).

Functional and Sensory Quality of Complementary Food Blended with Moringa Leaf Powder

Functional and Sensory Quality of Complementary porridge made from Moringa Leaf Powder blended with Pearl millet, Orange-Fleshed Sweet Potato, Dateswas evaluated using standard methods. The Pearl millet grain flour, Moringa leaf powder and dates were blended in ratios of 90:2.5:7.5 [PmMD1], 95:2.5:2.5 [PmMD2], 88:3:9 [PmMD3] respectively. Also, Pearl millet grain flour, Moringa leaf powder and Orange fleshed sweet potato were blended in ratios of 95.5:2:2.5 [PmMP1], 88:2:10 [PmMP2], 95:2.5:2.5 [PmMP3], respectively. The ratios were calculated based on Recommended Daily Allowances (RDA) for children aged 1-2 years. Control sample was blended with Pearl millet, Dates and Orange fleshed sweet potato in a ratio of 50:15:35 [PmDP], respectively. A significant difference (p<0.05) in bulk density and viscosity were observed due to the difference in amounts of Orange fleshed sweet potato and Dates. No significant difference (p>0.05) in water absorption capacity was observed. Sensory evaluation showed significant difference (p<0.05) between all samples and in all sensory parameters namely aroma, taste, color and overall acceptability. The sample PmDP was the most accepted in terms of colorwhereas PmMP2 was the most accepted in terms of aroma, taste and overall acceptability. Quantitative descriptive analysis was conducted to determine the intensity of color, aroma, sweetness, thickness and grittiness among the samples. No significant difference (p>0.05) in the intensity of color, aroma, thickness and grittiness. There was a significant difference in the intensity of sweetness among the samples (p<0.05) and the mean values ranged from 4.2-1.9. The control sample [PmDP] had the highest value in sweetness intensity as it contained Orange fleshed sweet potato and Dates which are both of a sweet nature. A PCA biplot was drawn to indicate the association between the samples and the attributes. All ingredients used in this study had a different contribution in the functional quality of the porridge together with the sensory quality.Orange fleshed sweet potato and Dates generally improved the sensory quality of the porridge samples.

Formulation of Watermelon Rind (Citrullus vulgaris schard) and Secang (Caesalpinia sappan L.) Jam as Functional Food Rich in Antioxidants

The body's immune system is one of the natural defenses in the human body, functioning to ward off various diseases, including those that emerged after the Covid-19 pandemic. One plant with potential as an antioxidant and easily found in the environment is watermelon. Jam made from watermelon rind and secang wood, with various formulations, namely 100% watermelon rind: 0% secang (F1), 90% watermelon rind: 10% secang (F2), 80% watermelon rind: 2% secang (F3), and 70% watermelon rind: 3% secang (F4), is expected to possess good antioxidant properties. A promising antioxidant formulation for watermelon rind jam and secang is the one with 70% watermelon rind and 30% secang (F4), having an IC50 value of 144.27 g/mL, which is classified as a moderate antioxidant. Among the four jam formulations, panelists preferred the jam formulation (F4) without the addition of sweetened condensed milk in terms of color and texture. However, for the jam formulation (F4) with the addition of sweetened condensed milk, panelists favored it in terms of aroma and taste. The jam formulation (F4) meets the quality standards for fruit jam based on INS 3746:2008, including total plate count, arsenic, and tin categories.

Dynamic changes in the major chemical and volatile components during the “Ziyan” tea wine processing

Among all types of tea beverage, tea wine uniquely combines the flavor of tea and wine, and its consumption is increasing in recent years. “Ziyan” tea wine is a new type of fermented tea wine rich in anthocyanins. The information about the dynamic changes of major chemical and volatile components in its processing is scarce. This study aimed to reveal the changes in sugar, total acids, catechins, anthocyanins and volatile components during “Ziyan” tea wine processing. Results showed that the total sugar, anthocyanin, and total catechins contents of the fermented tea wine were dramatically decreased, while epigallocatechin and epigallocatechin gallate retention remained high and the contents of caffeine and amino acids were not significantly impacted. 27 volatile fragrance compounds were generated during the fermentation process. Most of the volatile compounds in the tea leaves remain in the tea wine. The unique sweet and fruity aroma of “Ziyan” tea wine is mainly due to phenylethanol, octanoic acid, citric acid, and phenylacetaldehyde, which contain rosin, alcohol, etc. Overall, the findings provide systematic insights into the quality formation mechanism of “Ziyan” tea wine, especially in terms of aroma.

Assessing the impact of spent coffee ground (SCG) concentrations on shortbread: A study of physicochemical attributes and sensory acceptance

Currently, every 1 kg of instant coffee produced results in 2 kg of wet SCG, accounting for 45% of total annual production. Instead of being wasted and causing environmental issues, SCG can be utilized for its potential to create valuable products with added value. This study explores the underutilized potential of spent coffee grounds (SCG) as a functional ingredient in shortbread biscuits, with the aim of improving their nutritional value and reducing waste in the coffee industry. In this study, six different shortbread formulations were developed using various concentrations of SCG powder (ranging from 0 to 10%). The samples were subjected to physical, sensory, proximate, and chemical analyses to assess their storage quality, physicochemical properties, and sensory acceptability. The results showed that the SCG-containing shortbread had higher moisture, protein, ash, fibre, total phenolic content, and antioxidant activity than the control sample, with the 10% SCG shortbread proving to be the most desirable in terms of aroma and hardness. Overall, this study highlights the potential of SCG as a valuable source of bioactive compounds in innovative cookies, offering opportunities for the utilization of industrial by-products, reducing waste, and improving nutritional properties.

Utilization of Green Spinach Juice In Making Rolled Omelet

Dadar roll is one of the traditional Indonesian snacks commonly found in traditional markets. Spinach contains lots of Vitamins A and C and a little Vitamin B. Spinach also contains important mineral salts such as calcium, phosphorus, and iron. The research method used is experimental research with the experimental design carried out is a Complete Randomized Design with 3 treatments. The highest average value is indicated by treatment C in terms of color, aroma, texture, and taste. Treatment C is made from rolled omelet with 100gr green spinach + 550cc water (600cc spinach juice). It can be implied that the best C treatment is preferred by the panelists. With an assessment in terms of color, treatment C is the most preferred sample with a mean value of 4.80. In terms of aroma, treatment C is the most preferred sample with a mean value of 4.56. In terms of texture, treatment C is the most preferred sample with a mean value of 4.24. And in terms of taste, treatment C is the most preferred sample with a mean value of 4.28.

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

Evaluation of microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets Taraba state, Nigeria

This study was conducted to investigate and assess the microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets, Nigeria. Eight samples of smoked dried fish (SA,CA,MB,SC,TP,CO,SA1,SA2) were analyzed for microbial quality and organoleptic properties using standard methods. The total bacteria aerobic plate count of bacterial cells ranged from 1.31 × 106 to 2.22 × 107, coliform count 1.00 × 105 to 7.40 × 106, Staphylococcal count 4.00 × 106 to 6.10 × 106 and fungi 1.50 × 106 to 8.3 × 106 cfu/g in the fish samples respectively. The microbial load of all samples was higher than the acceptable limit of 5.0 × 105 cfu/g. Identification of bacterial isolates revealed the presence of Staphylococcus aureus, Staphylococcus epidermidis, Bacillus spp, Pseudomonas spp, Escherichia coli, Salmonella typhi and Klebsiella spp. The mould isolates were Aspergillus niger, Aspergillus flavus, Penicillium and Clasporium. From the sensory evaluation of all samples, shawa was the most preferred in terms of appearance, colour, tenderness, aroma and general acceptability. Kulungu was the least preferred in terms of appearance, colour and texture, catfish and tilapia were the least preferred in terms of aroma and ragon ruwa was the least preferred in terms of tenderness and general acceptability. In conclusion, the presence of some pathogenic microorganisms isolated from this study is an indication that samples were contaminated and can potentially pose a health hazard to the consumers. Thus, there is need for smoked fish sellers and marketers to take hygienic measures during smoking and handling of smoked fish so as to avoid contamination.

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece.

Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ''bouquet'' typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas chromatography-mass spectrometry and sensory descriptive analysis was carried out with a trained panel. Wines were characterized by the presence of fatty acids, ethyl and acetate esters, and alcohols, with contributions from terpenes and a volatile phenol. The most active aroma compounds were determined to be 3-methylbutyl acetate, β-damascenone, ethyl esters of octanoic and hexanoic acids, and eugenol. Those compounds positively correlated with fruity and spicy odor descriptors, with the wines being mostly characterized by five typical aroma terms: strawberry, berry fruit, spices, tomato, and green bell pepper. Partial least squares regression (PLSR) analysis was used to visualize relationship between the orthonasal sensory attributes and the volatile aroma compounds with calculated OAVs > 1. Key aroma-active volatiles in the wines were identified using GC-MS/olfactometry, providing a list of 40 compounds, among which 13 presented a modified detection frequency > 70%. This study is the first of its kind and provided strong indications regarding the aroma compounds defining the sensory characteristics of Xinomavro wines.

PEMBUATAN KUE KERING SAGU KEJU DENGAN MENGGUNAKAN SUBSTITUSI TEPUNG KULIT SINGKONG

In the development of pastry products that are growing at this time, we can see from the number of people who discuss the world of local cakes and international cakes. Pastries are cakes that have a crunchy and very soft texture which are quite popular among the people. Cassava peel flour is flour made from cassava peel which is washed a fter it is dried and then mashed. Making pastries made from cassava peel flour can be a food effort in Indonesia to be able to reuse existing cassava waste. This type of research is experimental research. The research design used was a completely randomized design with one sample of 100% control product of farmed sago flour. (K100) and three treatments, namely 30% cassava peel flour (P30), 60% cassava peel flour (P60), and 90% cassava peel flour (P90). Data processing used one -way ANOVA test with SPSS 25 program to determine the significance of the differences from the test ed products. The results of the ANOVA test in terms of taste resulted in a significant number of 0.140 > 0.05. This figure shows that there is no significant difference in terms of taste i n cassava peel cakes 100% sago tani flour with cassava peel flour substitute pastries. Then in terms of aroma it produces a significant number of 0.000 < 0.05, and in terms of texture it produces a significant number of 0.000 < 0.05. This figure shows that there is a significant difference in terms of aroma and texture on 100% sago tani flour pastries with substituted cassava peel flour cookies.

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN

The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research used experimental design with non factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. organoleptic test (taste, aroma, texture and color) in the Food Technology Laboratory of the Department of Nutrition, Poltekkes Kemenkes Aceh. There was a significant effect of adding 10%, 20% and 30% purple sweet potato red bean flour mixture to the organoleptic properties (color, taste, aroma and texture) of MP-ASI with P-value 0.05. In terms of color, panelists preferred FII treatment (20%), in terms of taste of panelists, treatment of FI (10%), in terms of aroma, panelists preferred FII treatment (20%), in terms of panelist texture, FII treatment (20%) with somewhat favorable responses. . Conclusion, the addition of 10%, 20% and 30% red bean flour and purple sweet potato has a significant effect on the organoleptic properties (color, taste, aroma and texture) of the instant MP-ASI formula.Keywords: MP-ASI, red bean flour, purple sweet potato flour

Characteristics of dried noodle analogue made from sorghum flour and rice flour added with konjac glucomannan

The high popularity of wheat-based food such as noodles in Indonesia has caused a large increase in wheat imports. Sorghum and rice are two local ingredients found in Indonesia; however, sorghum is not largely used as the main grain source, especially in noodle making. This research aimed to determine the effect of the ratio between sorghum flour and rice flour, and konjac glucomannan concentration on noodle analogue characteristics. Konjac glucomannan was added at different concentrations (3%, 4%, 5%) to different ratios of sorghum-rice flours (50:50, 25:75, 0:100). Results showed that the best formulation was a noodle analogue made with a 25:75 sorghum-rice flour ratio and 4% konjac glucomannan. The best-formulated noodle analogue had a higher moisture content (13.35±0.38%), higher fat, and higher carbohydrate (71.93±0.11%), but lower protein and ash content than the commercial wheat-based noodle. It also had a lower starch (60.43%) and dietary fibre content (10.34%), higher cooking loss (9.44±0.60%), and lower water absorption (176.45±4.86%) compared to commercial wheat-based noodle. In terms of textural and mechanical properties, the best-formulated noodle analogue had lower hardness, higher adhesiveness, lower springiness, lower cohesiveness, lower tensile strength, and lower elongation. However, the multiple comparison test showed that panellists perceived the best-formulated noodle analogue to be comparable to commercial wheat-based noodle, in terms of aroma, chewiness, hardness, and adhesiveness.

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines.

In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids that ferment efficiently while producing novel flavors and aromas. In this work, the chemical and sensorial impacts of the use of interspecific yeast hybrids for SiBAF were studied using three commercial English base wines prepared for SiBAF using two commercial and four novel interspecific hybrids. After 12 months of lees aging, the chemical and macromolecular composition, phenolic profile, foaming, viscosity and sensory properties of the resulting 13 wines were assessed. Chemically, the yeast strains did not result in significant differences in the main wine parameters, while some differences in their macromolecular contents and sensory characteristics were noticeable. The foamability was mostly unaffected by the strain used; however, some effect on the foam stability was noticeable, likely due to the differences in polysaccharides released into the wines by the yeast strains. The wines exhibited different sensory characteristics in terms of aroma and bouquet, balance, finish, overall liking and preference, but these were mostly attributable to the differences in the base wines rather than the strain used for SiBAF. Novel interspecific yeast hybrids can be used for the elaboration of sparkling wines, as they provided wines with chemical characteristics, flavor and aroma attributes similar to those of commonly used commercial Saccharomyces cerevisiae strains.