Sensory Texture Attributes Research Articles

Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tenderness.

The complex composition of braised pork, including lean meat, pigskin, and fat, makes it difficult for sensory evaluation of its texture properties. This study investigated the correlation between sensory texture attributes and physicochemical properties to achieve an objective and comprehensive evaluation of the texture of braised pork. Sensory analysis demonstrated that the overall texture acceptability of braised pork was significantly and negatively influenced by sensory texture attributes (including sensory hardness, chewiness, and toughness), while it was positively impacted by sensory adhesiveness, softness, and juiciness. Shear force and texture profile analysis (TPA) variables, reflecting mastication behavior, were used to characterize the textural properties of braised pork. They were closely related to water distribution, with a higher proportion of immobilized water (P21), indicating a higher water holding capacity and a more tender texture. Correlation analysis between sensory texture attributes and physicochemical properties through partial least squares regression further revealed significant associations between shear force, TPA variables, and sensory texture attributes. Moreover, the proportion of immobilized water (P21) significantly and negatively affected sensory hardness and chewiness, whereas the proportion of free water (P22) significantly influenced sensory toughness. Sensory texture attributes could be well predicted by the physicochemical properties by projecting test samples onto calibration models established by known samples. Therefore, a combination of sensory and instrumental measures can reliably reflect the texture properties of braised pork. PRACTICAL APPLICATION: The combination of sensory and instrumental methods is an effective strategy to accurately and objectively evaluate the texture properties of braised pork, which overcomes the limitations caused by the complexity of the composition and texture traits of braised pork. The accurate evaluation and standardization of texture properties is an important premise for the repeatable and stable cooking of traditional braised pork. Furthermore, this research method and findings can also be applied to guide the procedural optimization of smart appliances (e.g., induction cookers) for cooking braised pork.

Combining algorithm techniques with mechanical and acoustic profiles for the prediction of apples sensory attributes

The research work shows the potentiality of advanced linear and nonlinear learning algorithm techniques in the prediction of apples texture sensory attributes as “hardness”, “crunchiness”, “flouriness”, “fibrousness”, and “graininess”. Starting from the information contained in the entire mechanical and acoustic curves acquired during samples compression test, the prediction performances of five different statistical tools as Partial Least Squares regression (PLS), Multilayer Perceptron (MLP), Support Vector Regression (SVR) and Gaussian Process Regression (GPR) are shown and discussed.All Predictive models validations evidence best accuracies for texture sensory attributes “hardness” and “crunchiness” and in general for GPR learning algorithm. By combining mechanical and acoustic profiles, 5-fold cross validations produce values of coefficient of determination R2 up to 0.885 (GPR) and 0.840 (GPR), respectively for “hardness” and “crunchiness”. These results, comparable to those obtained by considering a large number of mechanical and acoustic parameters extracted from acquired profiles as predictive factors, evidence a new and reliable way for the prediction of texture sensory attributes of apples. The proposed approach can overcome the necessity to define, in advance, number and type of features to be calculated from instrumental texture profiles and can be easily implemented in an automatic process.

Formulation of Instant Multigrain Rice Enriched with High Levels of Dietary Fiber and Protein

In the modern era, the focus of food formulation lies in the creation of functional foods that not only fulfill sensory and physiological requirements but also offer adequate nutrition. The objective of this study was to develop instant multigrain rice with high levels of dietary fiber and protein and also to determine the best formulation. Therefore, a type of instant multigrain rice was developed, consisting of sorghum, red rice, corn, and edamame. Employing a non-factorial Completely Randomized Design (CRD) method, the study tested five treatments with three repetitions using ANOVA. The treatments exhibited varied compositions: F1 formulation, consisting of 40% sorghum, 10% red rice, 40% corn, and 10% edamame; F2 formulation consisting of 40% sorghum, 10% red rice, 10% corn, and 40% edamame; F3 formulation consisting of 25% sorghum, 25% red rice, 25% corn, and 25% edamame; F4 formulation consisting of 10% sorghum, 40% red rice, 40% corn, and 10% edamame; and F5 formulation consisting of 10% sorghum, 40% red rice, 10% corn, and 40% edamame. The findings suggested that the best formulation was F2 (40% sorghum, 10% red rice, 10% corn, 40% edamame), showcasing a water content of 11.88 ± 0.07%, protein content of 22.11 ± 0.12%, fat content of 11.00 ± 0.06%, dietary fiber of 12.47 ± 0.14%, and sensory attributes of aroma, color, taste, and texture falling within the range of slightly favorable to favorable.

Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata)

Water yam (Dioscorea alata), also known as winged yam, is one of the most economically significant yam species, serving as a staple food crop in tropical and subtropical regions. Its widespread cultivation is due to its favorable agronomic characteristics, including high yield, improved tuber storability, and significant nutritional and health benefits. Despite these advantages, water yam often remains underutilized due to consumer biases towards its traditional food product quality, particularly for pounded yam preparations. In this study, we evaluated fifty-eight improved genotypes of water yams grown across three locations to assess their potential to produce superior food qualities comparable to the widely consumed white yams (D. rotundata). Seven white yams, including popular landraces, were used to set thresholds for desirable food quality. Through standardized analysis, yam samples were assessed for their biochemical composition and culinary and sensory texture attributes. The results revealed varying ranges of dry matter (DM), starch, sugar, protein, crude fiber (CF), fat, and amylose, spanning from 20.35 to 35.95 g/100 g, 42.81 to 83.31 g/100 g, 4.76 to 6.95 g/100 g, 4.33 to 6.62 g/100 g, 1.55 to 3.89 g/100 g, 0.32 to 0.53 g/100 g, and 29.27 to 38.52 g/100 g, respectively. The mean values (±SD) were found to be 29.85 ± 4.0 g/100 g (DM), 67.90 ± 44g/100 g (starch), 5.82 ± 0.64 g/100 g (sugar), 6.31 ± 1.31 g/100 g (protein), 2.14 ± 0.57 g/100 g (crude fiber), 0.44 ± 0.08 (fat), and 33 ± 16.43 g/100 g (amylose). Significant effects (p < 0.001) of the planting environments and genotypes on the biochemical composition of the yam samples were observed, except for the sugar content. Furthermore, specific water yam genotypes, such as TDa 0900354, TDa 9801174, TDa 1401619, TDa 1400301, TDa 140091, TDa 0100029, TDa 1100793, TDa 1401249, TDa 1100242, and TDa 1401276, exhibited biochemical properties and culinary and sensory textural attributes akin to the improved white yam genotypes and their landrace counterparts. These findings underscore the potential for promoting selected water yam genotypes to diversify food options and reduce reliance on a limited array of crops, particularly in traditional food-insecure regions of tropical Africa.

The eating rate of bread predicted from its sensory texture and physical properties.

Eating rate (ER) can moderate energy intake and ER can be modified by the texture and physical properties of food. However, the magnitude of the effects is not well known. The aim of this study was to investigate how bread texture and physical properties determine ER. In a randomised crossover study, 36 healthy participants (age: 25 ± 6 years, BMI: 22 ± 2 kg m-2) consumed nine different bread types. Video coding was used to characterise oral processing behaviour. Sensory texture was evaluated on visual analogue scales. Physical properties were measured using texture profile analysis, puncture tests, geometrical and water-related measures. Two models were developed using response surface methodology (RSM) that predict the ER based on sensory and physical properties. The results showed from slow to fast ER: bread slices < hard buns < soft buns. The slowest bread type (wholemeal bread slice) was consumed 40% slower than the fastest bread type (soft white bun) (P < 0.001), explained by smaller bite sizes and more chews. For the sensory texture, ER was positively correlated with crumb adhesiveness and negatively correlated with crumb dryness. For the physical properties, ER was positively correlated with height and volume, and negatively with crumb cohesiveness and crust hardness. The models based on physical properties (R2 = 0.91) and sensory texture (R2 = 0.89) were both able to estimate ER, but the model based on physical properties performed slightly better. The insights from the relationships from the sensory and physical measures can both be used to modify the texture of breads, to effectively decrease ER and eventually help to prevent overconsumption.

Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception

Although the general mechanism of transglutaminase (TGase) and protease on texturizing protein gels has been known, their synergistic functionalities on modulating the textural and sensory attributes of pea protein based yogurt alternative (PPBYA) are still not clear. In this work, 9 PPBYA gels treated by the mentioned enzymes were manufactured to investigate their texturizing functionality. By treating PPBYA milk (emulsion) with TGase (0.47 U/g protein), the resultant PPBYA gel had an increased strain resilience by ∼1.8-fold compared to blank control (γ-LVE); however, the brittleness of the gel was also increased by ∼4.8-fold (Index-FT). Co-application of TGase (0.47 U/g protein) and protease (0.1 U/g protein) seemed not to cause changes in some conventional rheological parameters as compared to the PPBYA control, for instance the referred parameters were strain resistance, hardness, and brittleness. However, the impact of mentioned synergistic enzymatic treatment on PPBYA gel may be clearly demonstrated by nonlinear rheological parameters; the Pipkin diagrams showed that co-application of TGase and protease resulted in PPBYA gels with higher homogeneity of dynamic rheology behavior in response to large deformation. Overall, the enzymatic treatments were able to result in significant changes in structure, rheology, tribology, and sensory attributes. Sensory textural attributes e.g. smoothness-in-mouth and astringency were both correlated with flow strain, whereas lubrication transition behavior was correlated with astringency. The obtained results demonstrated that the difference of textural characteristics between PPBYA and yogurt can be reduced by the co-application of TGase and protease at an optimized ratio and dosage rate.

Antipasta de Guisantes Enriquecida con Bacteria Probiótica: Desarrollo Sensorial y Aceptación Antepasto de Ervilha Enriquecido com Bactéria Probiótica: Desenvolvimento e Aceitação Sensoria

The incorporation of probiotic bacteria in pea-based products can encourage the consumption of this legume, contributing to the production of functional foods. The objective of this work was to develop pea-based antipasto, enriched with the probiotic Lactiplantibacillus plantarum, as well as to evaluate the microbiological quality and sensory characteristics of the product. The prepared antipasto contained peas, olive oil, onion, salt and oregano. After preparation, the addition of probiotic bacteria was performed and the product was kept refrigerated at 8 °C to carry out analyzes of filamentous fungi and yeasts, Enterobacteriaceae and Escherichia coli and sensory attributes of appearance, aroma, flavor and texture by 50 consumers not trained. Analyzes were performed at times 0 and after 14 days of product storage. The results of filamentous fungi and yeasts, Enterobacteriaceae and E. coli were satisfactory and the product was safe for consumption. Average scores ranging from 7.0 (I liked it moderately) to 8.0 (I liked it a lot) were attributed to the attributes evaluated in the sensory analysis. The antipasto showed good purchase intention, demonstrating high market potential. The pea is a promising alternative for the elaboration of probiotic non-dairy products with functional appeal, and can be inserted in food preparations.

Relation between quantitative descriptive analysis and textural analysis of boiled plantain.

Inadequate consideration of textural quality in conventional breeding pipelines of plantains (from breeders to end-users) results in limited impact. Knowledge of the textural quality characteristics of boiled plantain, as preferred by end-users, could help improve the adoption of new clones when these traits are selected for breeding. The present study aimed to evaluate the relationship between instrumental and sensory texture attributes of boiled plantain genotypes. Consumer testing (Just About Right and Check All That Apply tests), sensory quantitative descriptive analysis (QDA), instrumental texture profile analysis (TPA) and penetrometry were conducted with nine accessions: three landraces and six plantain-like bred hybrids. Landraces were considered just-about-right by more than 45% of people for all the sensory attributes (humidity, sweetness, color and firmness), described by characteristics such as smooth on sight, attractive, mealy, firm, plantain taste and yellow. Color and firmness were the most highly scored attributes by panelists for the landraces. Penetrometry discriminated among genotypes better than TPA. Hardness, gumminess, resilience and chewiness were the most discriminatory attributes for TPA, whereas hardness and area under the curve were the most discriminatory attributes for penetrometry. No correlation was found between penetrometry and sensory texture of boiled plantain. For TPA, negative correlations were found between sensory humidity and hardness, as well as between sensory firmness and resilience, whereas a positive correlation was found between resilience and sensory humidity. Combining QDA and texture measurements can make the selection of plantain hybrids more effective and improve the adoption of new varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.

Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures.

Meat spoilage caused by temperature abuse is a major problem for producers, retailers, and consumers that can generate large economic losses to industries. Microbial growth of Pseudomonas spp. is the main source of spoilage during storage. Cinnamon has antimicrobial properties that may potentially be used to reduce the spoilage caused by Pseudomonas. The objectives of this study were to determine the inhibitory effect of cinnamon extract (CE) against Pseudomonas aeruginosa (ATCC 27853) and evaluate the treatment of CE on meat quality during different storage temperatures (5 °C, 10 °C, 15 °C, and 25 °C). The anti-Pseudomonas result showed that 100% (w/v) CE concentration produced a 13.50 mm zone of inhibition in a disc diffusion assay. The minimum inhibitor concentration (MIC) of CE was noted at 25% (v/v), whereas the minimum bactericidal concentration (MBC) value was observed at 50% (v/v) concentration of CE. The time-kill showed the growth of P. aeruginosa decreased from 7.64 to 5.39 log CFU/mL at MIC concentration. Total phenolic content and IC50 value of the cinnamon extract was expressed as 6.72 ± 0.87 mg GAE/g extract and 0.15 mg/mL, respectively. When the meat was marinated with 50% (v/v) CE and stored at various temperatures, the total viable count (TVC) and growth of Pseudomonas spp. were lowered as compared to the control sample. However, the reduction in microbial count in all samples was influenced by the storage temperature, where the lowered microbial count was noted in the sample treated with CE and stored at 5 and 10 °C for 48 h. The pH of meat treated with or without CE ranged from pH 5.74 to 6.48. The sensory attributes of colour, texture, and overall acceptability have a significant difference, except for odour, between marinated meat and control. The results indicate that the use of cinnamon extract as the marination agent for meat could reduce the growth of Pseudomonas spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C storage temperatures.

Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

Microfibrillated cellulose (MFC) has potentisal to be used as clean label texture modifier in foods due to its structural and mechanical properties. These properties deteriorate upon drying of MFC dispersions due to aggregation of the microfibrils. In this study dried MFC particles were prepared by spray-drying MFC dispersions in a surplus of maltodextrin to prevent hornification. The aim of this study was to evaluate the effect of MFC particle concentration and MFC:maltodextrin ratio of dried MFC powders on rheological, tribological and sensory texture properties of liquid foods. Scanning Electron Microscopy demonstrated that after spray-drying, MFC powders with polydisperse particle size distribution were obtained (1–30 μm). Upon suspension of spray-dried MFC powder in water, maltodextrin dissolved in the aqueous continuous phase whereas spherical MFC networks retained their shape and co-existed in a mixture with individual fibrils. Spray-dried MFC powders were added to skimmed milk and tomato soup at different concentrations. With increasing concentration of dried MFC particles, shear viscosity, consistency index K, storage and loss modulus of skimmed milks and tomato soups increased whereas flow index n decreased. Addition of spray-dried MFC particles to milks and soups significantly (p < 0.05) increased sensory thickness and creaminess. Milks displayed similar tribological properties irrespective of MFC particle concentration, which was presumably caused by exclusion of the MFC network from the tribological gap. Rheological properties, thickness and creaminess increased more effectively upon addition of low MFC:maltodextrin particles compared to particles with high MFC:maltodextrin ratio. We conclude that spray-dried microfibrillated cellulose particles can be used as thickener or fat replacer in liquid foods.

Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises

Microfibrillated cellulose (MFC) is obtained by high-shear treatment of cellulose. MFC is suitable for use as clean-label, low-calorie thickener in semi-solid foods such as mayonnaises due to its high water holding capacity. The aim of this study was to determine the effect of type and concentration of thickener on rheological, tribological and sensory properties of low-fat mayonnaises. Low-fat mayonnaises were prepared with four types of thickeners (MFC, chemically modified starch, native waxy corn starch, xanthan gum) at three concentrations. Higher biopolymer concentrations resulted in increased shear viscosities, G′ and G″, yield stress and enhanced lubrication (i.e. lower friction coefficients). Mayonnaises with modified starch and xanthan gum generally had higher shear viscosity and yield stress compared to mayonnaises with comparable concentrations of MFC and waxy corn starch. MFC-thickened mayonnaises had highest G’, G” and boundary friction coefficients. Sensory properties of mayonnaises were determined using the Rate-All-That-Apply (RATA) method (n = 80). Addition of xanthan gum induced high sliminess and pulpiness, and low melting, creaminess and smoothness. Sensory properties of mayonnaises with MFC were generally similar to those with modified and waxy corn starch, despite differences in appearance (increased yellowness and slightly lower glossiness). Multiple Factor Analysis revealed that more shear-thinning mayonnaises were perceived as slimy. Boundary friction was negatively correlated with stickiness, while friction at the start of the hydrodynamic regime was positively correlated with melting sensations. We conclude that microfibrillated cellulose can be used as a thickener in low-fat mayonnaise as an alternative to commercially used chemically modified starch without considerably affecting its sensory texture properties.

Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks.

An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0–50%), mung bean flour (20–70%), and rice flour (20–80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

The use of the biophysical and textural attributes of gari/eba to determine the possible substitution of an adopted cassava variety (TMBE419) with the improved genotypes from the breeding program was evaluated in this study. Standard methods were used for the characterization of the biophysical and textural attributes of the gari/eba from different cassava roots. It was observed that the mean of the biophysical attributes of the gari is swelling power (SWP) 12.46%, dispersibility 59.70%, water absorption capacity (WAC) 474.60%, peak 355.82 RVU, breakdown 111.02 RVU, and final 423.07 RVU viscosities, peak time 4.91 min, pasting temperature 80.14°C, moisture content 3.92%, ash content 0.98%, starch content 71.98%, amylose content 31.47% and cyanogenic potential (CNP) content 0.47 mg HCN/kg. There were significant differences (p &amp;lt; 0.05) in all the biophysical attributes of the gari samples. The instrumental texture attribute of the eba is hardness 40.46 N/m2, mouldability 0.93, and stretchability 1.04. The sensory texture attributes depict that all the eba was moderately soft, sticky, and mouldable. Significant differences (p &amp;lt; 0.05) exist in the instrumental and sensory texture attributes of the eba samples. The PCA shows that gari made from TMS14F1285P0006 and TMS13F1053P0010 genotypes may have similar behavior in terms of dispersibility, SWP, and peak and breakdown viscosities to that of the TMBE419 variety. Also, the stickiness of the eba prepared from the TMS14F1285P0006 and TMS13F1053P0010 genotypes may be the same as that of the TMBE419 variety. Therefore, TMS14F1285P0006 and TMS13F1053P0010 genotypes may be good replacements for producing gari/eba in place of the TMBE419 variety.

Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) and lactose-free (SLF-Y) commercial version of yogurts using the multiple-intake TDS technique, providing information about the dominant sequence of six flavor and texture sensory attributes. Moreover, information regarding the overall liking of the evaluated products was obtained. During the first intake, in SLF-Y samples, sourness presented a higher dominance rate compared to SNY. A similar dominance profile was obtained during the second intake between the two yogurts. During the third intake, SNY consumption was dominated by dairy attribute whereas during SLF-Y intake, fermented and creaminess were the dominance attributes. Yogurt version and the numbers of intakes presented a significant impact on temporal perception. Moreover, similar liking scores were reported for both evaluated yogurts. The present study revealed that absence of lactose showed an impact of temporal sensory perception of yogurt and the potential modifications on sensory perception can be revealed by applying the multiple intake TDS approach.

Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

&lt;abstract&gt; &lt;p&gt;The preparation of moi-moi either from cowpea flour (processed by dry-milling) or paste (processed by wet-milling) has evolved from the indigenous processing methods. Feasibly, freezing should enhance the characteristics of the cowpea grain, and when combined with conventional processing, help to improve emergent products. In this current work, therefore, the combined impact of freezing with soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi were studied. Analysis of flour functionality involved the determinations of moisture content, bulk density, oil absorption capacity, swelling index and water absorption capacity, whereas those of moi-moi products involved gel strength, sensory and (product) yield. Across the cowpea flour samples, the functional attributes significantly differed (p &amp;lt; 0.05). Moi-moi products' gel strength of dry-milled appeared higher than wet-milled by specific variety and soaking times. Moi-moi products' sensory attributes of taste, color, texture and general acceptability resembled (p &amp;gt; 0.05), except for the aroma (p &amp;lt; 0.05). Moi-moi products' yield varied widely (p &amp;lt; 0.05) by different reconstituted water volumes. Overall, combining freezing with conventional processing that involved reconstituted water volumes of cowpea promises an enhanced moi-moi yield.&lt;/p&gt; &lt;/abstract&gt;

Hedonic Test Of Lado Mudo Chili Sauce By Addition Of Various Concentrations Of Citric Acid

The chili sauce product is very popular because it is practical and easy to carry anywhere, and has a longer shelf life compared to fresh chili sauce. This study aimed to determine the level of consumer acceptance by the preference test (hedonic) of some of the sensory attributes of lado mudo chili sauce (color, aroma, texture, and taste) with variations in the addition of citric acid concentration (0% w/w), 0.1%. (w/w), 0.3% (w/w), and 0.5% (w/w)). The hedonic test of lado mudo chilli sauce involved 30 untrained panelists, using a rating scale in the form of numbers from 1 (Dislike Extremely) to 9 (Like Extremely). The results showed that the panelists' preference for the sensory attributes of color, texture, aroma, texture and taste led to the descriptions of " Like Slightly", "Neither Like nor Dislike", " Neither Like nor Dislike ", and " Neither Like nor Dislike", while variations in the addition of citric acid were not affect the level of preference for all sensory attributes of the panelists

Relationships between isolated sweetpotato starch properties and textural attributes of sweetpotato French fries

Sweetpotato French fry (SPFF) textures have been associated with dry matter and starch contents, but these do not fully account for all textural differences. This study investigated the relationships between the physicochemical properties of sweetpotato starch and textural attributes of sweetpotato fries. Starches from 16 sweetpotato genotypes that varied in dry matter content were isolated and analyzed. The amylose content, pasting temperatures and viscosities, and textural properties of equilibrated starch gels were measured. Correlational analysis was performed with the respective SPFF mechanical and sensory texture attributes. Sweetpotato starch amylose content ranged from 17.3% to 21.1%, and the pasting and gel textural properties varied significantly between starches. Starch from orange-fleshed sweetpotatoes had lower pasting temperatures than starches from yellow/cream-fleshed genotypes, 72.2± 2.0 and 75.5± 1.1°C, respectively. Notable inverse correlations were observed between the starch pasting temperature and perceived moistness (r=-0.63) and fibrousness (r=-0.70) of fries, whereas SPFF denseness was positively associated with starch pasting viscosity (r=0.60) and nonstarch alcohol-insoluble solids content. Fry textures were likely affected by cooked starch properties, which should be considered when selecting varieties for sweetpotato fries. PRACTICAL APPLICATION: Without the aid of a batter, sweetpotato French fries (SPFFs) tend to be soft and limp-undesirable attributes in a fried food. The physiochemical properties of starch, the most abundant component in sweetpotato fries, were further explored in this study to better understand the properties of sweetpotato starch that influence SPFF textures. These findings can be used by sweetpotato processors and breeders for developing new sweetpotato varieties that are designed for production of fried products with desirable textures.

Critical quality attribute assessment of big brand traditional Chinese medicine: quality control of Tongren Niuhuang Qingxin Pills in texture and sensory attributes

Texture sensory attributes are the key items in quality control of Chinese medicinal honeyed pills. The purpose of this study is to develop a quality control method for assessing the texture sensory attributes of Chinese medicinal honeyed pills based on real-world Tongren Niuhuang Qingxin pilular masses and finished products. First, parameters of texture profile analysis(TPA) were optimized through single factor and central composite design(CCD) experiments to establish a detection method for texture sensory attri-butes of Tongren Niuhuang Qingxin Pills. The results showed that the established detection method was stable and reliable, with the optimal parameters set up as follows: deformation percentage of 70%, detection speed at 30 mm·min~(-1), and interval time of 15 s. Furthermore, 540 data points yielded form six texture sensory attributes of pills from 30 batches were subjected to multivariate statistical process control(MSPC) with Hotelling T~2 and squared prediction error(SPE) control charts to establish the quality control method of Tongren Niuhuang Qingxin Pills. This study is expected to provide a reference for improving the quality control system of Chinese medicinal honeyed pills.

Development of high fiber and 30% reduced sugar हि-cup instant soluble tea

Tea is the most popular beverage of all the time. It's a part of the daily routine for many populations irrespective of the age, gender and flavour of the tea. As it is highly consumable beverage the demand for it increases. People preferred to have tea anywhere and anytime. The developed instant soluble tea powder is a fibre rich, natural ingredient used which is a healthier option and is nutrient dense with good amount of antioxidants and dietary fibres and has literature proving the benefits such as anti-inflammatory helps in throat infections, gastrointestinal infections which is also a growing problem. Along with tea powder other ingredients used are Clove, Ginger, Tulsi powder, SweetPearl and Nutriose which are also proven to have a high content of dietary fibre and other Phytonutrients like, epigallocatechin and antioxidants. The formulated product was analysed for its physical, biochemical and sensory properties. The quality was determined on the basis of physiochemical characterization such as Moisture content (2.404%), Ash content (1.045), Total fats (3.308g/100g), Protein (11g/100g), Carbohydrates (75.74g/100g), Crude fibre (6.5g/100g), along with Organoleptic analysis including the sensory attributes of colour, flavour, texture, taste and odour showed that the product was liked very much (Hedonic Rating Score-8) by the panellists. A suitable packaging for the product was selected taking into considerations the properties of the product and shelf life studies were carried out and it was observed that the product has a shelf life of 28 days from the date of manufacture. Thus, the future prospects and commercial scope for manufacturing good quality and appropriate Dietary fibre rich and low in sugar instant soluble tea powder can lead to a market ready product which is nutrient rich and safe for consumption.