Terms Of Taste Research Articles

Application of antioxidant peptides derived from goat milk in ginger coffee formulation

Peptides can be obtained from the degradation of goat milk protein by enzymatic hydrolysis method using food-grade papain enzyme. These peptides have antioxidant activity that can be applied to beverage formulations. This study aimed to characterize antioxidative peptides from whey and goat milk and to develop a ginger coffee drink formulation with antioxidant peptides. Protein hydrolysis was performed for 0, 15, and 30 mins and the highest degree of hydrolysis was obtained from protein samples which were hydrolyzed for 15 mins. The whey hydrolysate 15 mins had a protein concentration of 0.54±0.07 mg/mL and one protein band of 17 kDa. Goat milk peptides had a protein concentration of 1.71±0.00 mg/mL and one protein band of 15 kDa. This sample also has the highest antioxidant activity, where Whey peptides had an antioxidant activity of 79.98±0.86% while goat's milk peptides 94.97±0.44%. These two peptides were applied to ginger coffee drink formulation. The formulations with the highest antioxidant activity were ginger coffee with goat milk and whey peptides in a ratio of 4:1 (90.15±1.02%) and ginger coffee with goat milk (85.23±1.15%). Based on results from the organoleptic test, these two formulations were also acceptable to panellists in terms of taste, overall properties, and interest.

Study of hybrid potato offspring based on the manifestation of quantitative and qualitative traits

The main focus of the institution's breeding work is the creation of highly productive potato varieties based on high-quality breeding material characterized by a higher manifestation of economically valuable traits and stability of their expression regardless of external conditions. The aim of the research is to study the peculiarities of manifestation of economically valuable traits in hybrid combinations created from intervarietal crosses with subsequent selection of valuable genotypes to improve selective traits in new promising potato varieties. Field, laboratory, measuring and weighing, organoleptic, mathematical and statistical methods were used in the research. The research was conducted in 2020–2022 in the Polissya Research Department of the Institute of Potato Growing of the National Academy of Sciences of Ukraine according to generally accepted methods in potato growing. The object of the research is intervarietal hybrids created with the participation of the best domestic varieties. According to the research results, it was found that highly productive offspring are obtained by combining parental forms by maturity: early/medium early, super early/early, mid-season/medium early, mid-season/super early and mid-season/early. Significant potential was found in some genotypes of combinations that demonstrate a 2–2.5 times higher yield than the parental form. Combinations have been identified in which an increase of 1.5–2 times the average weight of tubers is observed compared to the variety. At the same time, it should be noted that the 100 % share of genotypes in the combinations in preference to the parental form is as follows: productivity 48 %, average tuber weight 13 %, starch content 13 % and taste 22 %. Of the 23 combinations studied, 10 showed low starch content at the level of 14.3–16.0 % and 13 variants with an average ranging from 16.1 % to 18.0 %. Based on the research results, hybrid combinations were identified: «Vzirets» / «Svitana», «Vektar» / «Vzirets», «Svitana» / «Mezhyrichka 11» and «Bohach «/ «Vyhoda», which contain forms with a high starch content of 20.1–20.6 %. It should be noted that in terms of taste, the proportion of offspring with a positive increase in the trait to the parental form is 87 %. The most effective combinations with the highest tasting score have been selected. It was found that in the studied offspring, a positively high and medium correlation was observed between yield and average tuber weight. Key words: potato, selection, variety, offspring, type of crossing, maturity, crop productivity, average tuber weight, starch content, taste qualities, correlation coefficient.

Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract

This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.

Effects of EPS-producing Leuconostoc mesenteroides XR1 on texture, rheological properties, microstructure and volatile flavor of fermented milk

Leuconostoc mesenteroides XR1, a high-quality exopolysaccharides (EPS) producing strain, was isolated from wild Kefir grains. The effect of strain XR1 as a compound starter on yoghurt fermentation and storage was studied. The EPS content, viable counts, titratable acidity, pH, water holding capacity (WHC), texture, rheological properties, microstructure, volatile flavor compounds and sensory evaluation of yoghurts were determined. The EPS content of the yoghurt with XR1 was shown to be 1.64, 2.14, 1.37, and 1.29 times higher than those of the control group at days 1, 7, 14, and 21 of storage, respectively. The WHC, cohesiveness, gumminess, apparent viscosity and gel strength of the yoghurt containing XR1 were higher than those of the control group (P < 0.05). It is worth noting that supplementation with XR1 improved the acidification of the yoghurt. Scanning electron microscope (SEM) observation confirmed that the microstructure of the yoghurt containing XR1 had stronger compactness. Volatile substance analysis showed that after 7 days of storage, yoghurt supplemented with XR1 had an increased aroma of ketones and alkanes. In terms of texture, flavor and taste, Y-XR1 group obtained higher sensory scores (P < 0.05). These results collectively indicated that XR1 improved the quality of the yoghurt by increasing EPS production, thus reducing the use of chemical thickeners or stabilizers.

Preferensi Konsumen dalam Memilih Tiga Produk Kopi (Kapal Api, Fresco, dan Kahyangan): Sebuah Pendekatan Grid Analysis

The presence of various types of coffee in Jember Regency is a testament to the richness and diversity of coffee drinking culture. With the variety of coffee types and brewing methods offered, consumers are now given the opportunity to explore a wider spectrum of flavours and aromas. Each coffee brand or product circulating in Jember Regency has different physical characteristics such as taste, packaging design, colour, aroma, viscosity, and coffee grounds. The purpose of this study was to determine consumer preferences in choosing three coffee products (ship fire coffee, fresco coffee, and kahyangan coffee). This study uses the Grid Analysis method to determine consumer preferences. This study used 75 samples from 5 sub-districts spread across Jember Regency (Sumbersari, Pakusari, Bangsalsari, Arjasa and Jenggawah). The results of the analysis show that Kapal Api coffee tends to be favoured by respondents compared to fresco and Kahyangan coffee. This is because Kapal Api Coffee has advantages in terms of taste, aroma, viscosity, colour and packaging design, while Kahyangan Coffee only excels in its fine coffee powder. Therefore, it is necessary to improve the quality and branding of fresco and Kahyangan coffee in Jember Regency

BRS Vitória grapes with natural surfactant pretreatment: evaluation of mineral composition, physical-chemical characteristics, and sensory characteristics after raisin production

Raisins have been gaining recognition for their nutrient and bioactive compound contents. Yet, pretreatments used for grape drying raise concerns regarding the economic viability and safety of the product. The objective of this proposal was to produce raisins from BRS Vitória grapes pretreated with a natural surfactant to accelerate the drying process. Subsequently, the influence of drying and pretreatment was evaluated for chemical composition (moisture, water activity (Aw), pH, total acidity (TA), reducing sugars (RS), and total sugars (TS)), total phenolic compounds (TPC), total anthocyanins, and qualitative and quantitative mineral composition. Finally, a sensory analysis of the raisins was conducted. By using the pretreatment, drying time decreased by approximately 38.5%. The raisins met the moisture requirements by the Brazilian and international regulations, and the pretreated raisins (PR) had a higher anthocyanin content, a high sugar concentration, acids, phenolic compounds (PC), and minerals (potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), and manganese (Mn)), and were well accepted by consumers, especially in terms of taste and appearance. Interestingly, the pretreatment also provided more brightness to the samples. In conclusion, BRS Vitória grapes yielded raisins with a complex composition, especially those that were subjected to the pretreatment, might be consumed as a healthier snack, adding PC and minerals to the diet.

A Comparative Study on the Quality of Large Yellow Croaker (Larimichthys crocea) of Different Sizes Cultured in Different Cage Systems

This study analyzed the quality of large yellow croaker (Larimichthys crocea) of different sizes cultured in farmed floating sea-cage (common cage, CC) or deep-water cage (DWC) models. The quality was assessed based on several factors: condition factors, ventral color, texture, protein and lipid content, and fatty acid composition. In addition, we analyzed and identified taste characteristics and volatile substances. The results showed that large yellow croaker cultured in DWC had a better body shape than CC with lower condition factors and higher body length-to-height ratio. The DWC cultured fish were yellower with lower lipid content than the CC cultured fish. The springiness of the flesh from fishes cultured in DWC was significantly higher than those cultured in CC. The level of immobilized water and n-3 polyunsaturated fatty acid was higher in DWC. The DWC culture model contributed to the sweetness, saltiness, and umami of the flesh. The flesh from DWC had a higher content of aldehydes, such as pentanal, heptanal, and hexanal. The results demonstrated that the DWC culture model is a better choice to improve the quality of large yellow croaker in terms of organoleptic properties, nutritional value, and taste.

Palatability of two different formulations of urea for the treatment of hyponatremia: A double-blind, randomized, cross-over study

Background and aimsHyponatremia (HN) is the most common disorder of electrolytes encountered in clinical practice. Considering that HN is associated with high morbidity and mortality, is important to identify treatments for these patients. The therapeutic approaches for HN depend on the severity and the character of the pathology (acute vs. chronic). Among intervention strategies, oral urea represents an effective, safe, and well-tolerated therapeutic approach in the management of chronic hyponatremia. Oral ureal is commonly prepared as a galenic formulation that is usually associated with distaste problems. A double-blind, randomized, cross-over clinical trial was conducted to evaluate and compare the palatability of two different urea formulations: a commercial urea formulation and a galenic one (trial registered on www.isrctn.com, number: ISRCTN18369035). Materials and methodsThirty-six healthy subjects (18 female and 18 male, median age 55 years) were enrolled in the study and randomized to consume 7 g of formulation A (commercial formulation) or formulation B (galenic formulation) twice a day away from meals, solubilizing the products in 125 mL of water (T0). After three days of a wash-out, the formulations were crossed-over and consumed twice a day away from meals (T4). After the consumption of products, both in the morning and the evening, participants completed a specific questionnaire to evaluate the products’ palatability. ResultsThe commercial formulation was globally more appreciated than the galenic one, in terms of smell, taste, and aftertaste. The commercial formulation was better accepted as a potential treatment in 44% of subjects compared to 14% of subjects for galenic formulation. ConclusionsThe clinical trial confirmed the better palatability of the commercial oral urea formulation, containing citrus flavor, which therefore represents a therapeutic strategy that could improve adherence to the therapy in chronic patients with hyponatremia.

Functional, rheological and sensory properties of a food from honey and aloe vera

The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). The objective of this work was to evaluate the functional, color, rheological and sensory properties of honey (H) and honey mixtures with aloe vera (AV). Among the functionality evaluated, the ability to stabilize DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-thylbenzothiazoline-6-sulfonic acid)) radicals was determined, as well as the reducing capacity and the content of phenolic compounds. Rheological behavior was analyzed by flow and oscillatory tests. Finally, product acceptance was analyzed by means of a sensory panel. The results showed that honey, AV and the mixtures presented antioxidant activity between 52.5 and 57 mg trolox/g sample, (DPPH method), between 1,666 and 1765 μg trolox/g sample (ABTS method), between 217 and 506 μg trolox/g sample (FRAP method) and between 62.5 and 164.6 mg GAE/100 g sample (phenolic compounds in gallic acid equivalents, GAE). The values obtained were in the order of those reported in the literature for these products. Rheological tests showed a pseudoplastic flow type in the honey and AV mixtures, and a Newtonian tendency for the honey. In addition, the oscillatory tests showed a dependence of the oscillation frequency on G’ and G.” It can be concluded that the mixtures of honey and AV maintain functionality in terms of antioxidant properties after processing and are also accepted by consumers in terms of taste, smell, color and texture.

Capacity Building of Dage Craftsmen Group Ciberung Village Through Organizational Governance Training

Ciberung Village is one of the villages in Ajibarang Sub-district, Banyumas Regency, Central Java, known as the center of dage production and business. The typical dage of Ciberung Village is made from copra pulp or cake. Currently, the production and marketing of dage as a village potential is still managed individually by each craftsman. Thus, dage products on the market often need to be standardized in terms of taste, quality, texture, and price. These standardization efforts then impact the uneven economic benefits felt by dage craftsmen. Therefore, this community service activity aims to increase the community's competitive advantage through mentoring and reactivating dage craftsmen groups through institutional and organizational governance training. This program consists of four main stages: analysis of partner conditions, focus group discussions, socialization and training, and evaluation. Through this activity, the understanding of the community and village government regarding the management of dage business and production in an integrated manner through groups and its benefits can increase. The program evaluation results showed that 93% of the craftsmen agreed to create a Dage Craftsmen Group. In addition, there was an increase in understanding of the organization in general to understanding the benefits of establishing dage craftsmen in terms of economic, marketing, and social aspects with an average of 92.5%.

ORGANOLEPTIC TESTS AND ANTIOXIDANT ACTIVITY OF BLACK SOYBEAN (GLYCINE SOJA L) SUPPLEMENTED TAMARILLO(SOLANUM BETACEUM CAV)

Degenerative disease refers to metabolic syndrome which occurs as a result of an unhealthy lifestyle. An unhealthy diet results in the emergence of large amounts of free radicals. High free radical content can disrupt cells and their genetic material which can result in degenerative diseases. Antioxidants are compounds that function to protect body cells from damage caused by free radicals that cause degenerative diseases. Soybean juice added with tamarillo is a food ingredient that is a source of antioxidants. The aim of the research was to obtain the best Dutch eggplant formula added to soy milk. The research method used was a Completely Randomized Design (CRD) which involved four additional treatments of Dutch eggplant, namely P1 (50 mL), P2 (55 mL), P3 (60 mL) and P4 (65 mL). Research activities were initially carried out by testing the organoleptic products using the hedonic method by 70 untrained panelists. Product testing is carried out using Then the best product testing results are continued to be tested for antioxidant content. Antioxidant testing The results of the organoleptic test research obtained the highest scores for the color attribute 5.69 (P3), aroma 5.23 (P2), taste 6.09 (P1), texture 4.76 (P1), and overall 5.81 (P1). Based on organoleptic tests, the best formula is 60 mL (P3) then the antioxidant activity test is 0.3374 ppm. The conclusion in this study shows that the best formula in terms of color, taste and overall black soybean juice added with Dutch eggplant has significant antioxidants.

Utilization and Development of Libas (Spondias Pinnata) Spray-Dried Powder

In this study, the effect of maltodextrin concentration on the physico-chemical, sensory and storage characteristics of Libas (Spondias pinnata) powder produced by spray drying was investigated. Initially, fresh Libas leaf extracts were drawn out in distilled water heated at 100°C for 30 minutes. 10, 20 and 30% maltodextrin was added to the solution prior to sieving. These solutions were then atomized in a pilot scale centrifugal spray dryer at an inlet temperature of 180°C, material cooling temperature of 70°C, fan operation frequency of 60 Hz, atomizer operation frequency of 300 Hz and mean outlet temperature of 125°C. Spray dried Libas leaf powder was analyzed for product yield, pH, moisture content, ash content and solubility time. The level of acceptability of the spray dried Libas leaf powder was also assessed in terms of appearance, taste, aroma, mouthfeel and overall acceptability using a 9-point hedonic scale conducted on thirty (30) sensory panelists. Findings of the study revealed that maltodextrin concentration significantly affected various physico-chemical, sensory and storage characteristics of spray dried Libas leaf powder. Product yield, solubility and residual moisture content were found to be significantly improved by an increase in maltodextrin concentration. However, it was also found that there is a decrease in the ash content and level of acceptability of the spray dried samples with an increase in maltodextrin concentration. Storage of the spray dried Libas leaf powder for six (6) months significantly affected pH and moisture content. No significant difference in sensory characteristics was detected among treatments indicating that powder quality is still acceptable during the six (6) months storage period.

Mackerel Tuna Fortification for Improving Wet Noodle Quality

Wet noodles are raw noodles that, before being marketed, undergo a boiling process in boiling water, with a water content of around 35%, and after boiling, the water content increases to 52%. In general, wet noodles are only made from the essential ingredients of wheat flour and eggs, with a protein content of 11.852%. This figure is low for one serving of food per human day. Therefore, it is necessary to think about alternative materials that can be used to increase the protein content of wet noodles. One of them is mackerel tuna. This study aims to describe the quality of wet noodles by adding mackerel tuna meat (10%) in terms of color, aroma, texture, and taste. The type of this research was an experiment conducted in October 2022 at the Culinary Study Program, Department of Home Economics, Faculty of Tourism and Hospitality, Universitas Negeri Padang. Data collection was carried out through organoleptic tests, which involved three expert panelists. The organoleptic test showed that the quality of wet noodles with the addition of mackerel tuna meat was light yellow, had a fragrant aroma, was chewy in texture, and had a savory mackerel tuna meat taste.

Therapeutic potential of Cordyceps militaris extracts and its structural effects on the cultured milk model

The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28–day shelf life; microbial, physico–chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in–mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.

Pengaruh Konsentrasi MDM (Mechanically Deboned Meat) Terhadap Karakteristik Sensori dan Kimia Bakso

Meatballs are generally made from beef or chicken, which are relatively expensive so it is necessary to substitute or substitute cheaper ingredients. An alternative that can be used is MDM (Mechanically deboned meat). The experimental design used was a completely randomized design (CRD) with one factor, namely MDM concentration of 40%, 50%, 60% and 70%. Sensory and hedonic quality tests were carried out using a line scale which was then analyzed using analysis of variance (ANOVA) and Duncan's advanced test with a 95% confidence interval. The selected products are then subjected to chemical analysis including testing for water, ash, protein and fat content. The product chosen is meatballs that are white and grey, have a non-fishy aroma, are meaty and chewy like meatballs. Treatment A4 (70% MDM : 30% Tapioca) was the most preferred treatment by panelists in terms of color, aroma, texture, taste and overall appearance. The selected MDM meatballs based on sensory and hedonic quality tests were A4 (70% MDM : 30% Tapioca) with chemical test results namely water content 66.38%, ash 1.39%, protein 7.54% and fat content 1.56% and HPP of IDR 432/item.&#x0D;

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.

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p &lt; 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.

Analisis Bauran Pemasaran Terhadap Tingkat Penjualan Roti UD Nabila Bakery Di Desa Kalasey Kecamatan Mandolang

This study aims to identify and analyze the application of the marketing mix in increasing sales at UD Nabila Bakery in Kalasey Village, Mandolang District. The method of data collection in this study uses primary data, where the primary data is obtained through interviews with 4(four) respondents which include product variations, price variations, sales condisitions and promotion. Meanwhile, secondary data was obtained through interviews with the owner of UD Nabila Bakery. The results of this study, it shows the application of the marketing mix in increasing sales volume at UD Nabila Bakery, namely in terms of products, the products produced are able to compete with competitors by always providing good quality both in terms of taste and texture of bread. In terms of price, UD Nabila Bakery sets a selling price that is relatively affordable considering its target market is from all walks of life. In terms of place/distribution channel, UD Nabila Bakery's bread has not been able to increase sales optimally due to competition for the same product, rising raw material prices and lack of expansion of the target market area, causing a decline in sales of the bread. And in terms of promotion, UD Nabila Bakery's bread still uses a simple promotion system, namely through word of mouth. So it has not been able to increase sales to the maximum. The increase in sales of UD Nabila Bakery's bread could occur because the product strategy and pricing strategy used were able to attract consumers to repurchase the products offered. With increasing consumer interest, there will be an increase in sales of UD Nabila Bakery's bread.

Пищевая ценность традиционного напитка «зобо» с финиковым соком

Hibiscus sabdariffa L., also known as edible roselle, belongs to the Malvaceae family and is native to West Africa. In Nigeria, its dried petals are processed by boiling and filtration into a non-alcoholic beverage called Zobo. Commercial Zobo often includes artificial sweeteners that improve its taste. As a result, local food science needs new formulations with natural and health-beneficial sweeteners. The research objective was to produce a Zobo drink with different blends of date fruit juice as a natural sweetener, as well as evaluate its proximate, physicochemical, and sensory properties. &#x0D; The control Zobo drink (Zcon) involved an artificial sweetener. The ratios of Zobo to date juice were 90:10 (ZD10), 80:20 (ZD20), 70:30 (ZD30), 60:40 (ZD40), and 50:50 (ZD50). The samples underwent proximate and physicochemical analyses, as well as a sensory assessment on a nine-point hedonic scale. &#x0D; The physicochemical analysis showed that Sample ZD50 with the 50:50 ratio had the highest pH (3.5) and sugar content (9.5°Bx) while the control sample had the lowest pH (2.5) and sugar content (0.9°Bx), with all samples showing significant (p ≥ 0.05) differences. The proximate analysis also showed a wide range of results (p ≥ 0.05). The control sample demonstrated the highest moisture content (97.0%) whereas Sample ZD50 had the highest ash and lipid content of 0.8 and 4.8%, respectively. Sample ZD50 also had the highest protein (2.23%) and crude fiber content (2.49%). Sample ZD40 with the 60:40 ratio had the highest carbohydrate content. In terms of mouthfeel and taste (p ≥ 0.05), the control sample demonstrated the highest scores while the lowest score belonged to Sample ZD10 with the lowest proportion of date juice. The best results for general acceptance belonged to the control, followed by ZD40 (60:40) and ZD50 (50:50). &#x0D; Date juice proved to be an effective sweetener that improved the nutritional profile of Zobo. However, the sensory analysis showed that consumers preferred the control sample with the artificial sweetener.

Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process

Banana (Musa sp.) fruits present a high sensory quality and are a source of sugars, minerals, vitamins, and pleasant aroma and flavor and represent a valuable raw material to liqueur production. The aim of this study was to investigate differences in the sensory, chemical, and characteristics of banana liqueurs elaborated by different concentrations of cinnamon (0.25, 0.5, and 0.75%), added as powder and bark form. The cinnamon (Cinnamon cassia) was used to improve the taste and aroma of liqueurs, verifying its effect after storage for 3 months in dark conditions. Physicochemical parameters were evaluated during the storage period of 3 months even as the colorimetric analysis and the sensory profile (assessed through quantitative descriptive analysis). All formulations tested showed parameters according to Brazilian legislation. The addition of cinnamon, mainly in powder and at a level of 0.75%, improves the banana liqueur sensory perception, in terms of taste and aroma, even after 3 months of storage.