Untrained Panelists Research Articles

A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers

The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene.

Physico-Chemical and Organoleptic Characteristics of Cookies Made from Snake Fruit Cultivar Pondoh Flour (Sallaca edulis Reinw.) and Palm Stem Starch (Arenga pinnata Merr.)

Snake fruit is a food that has a fairly high fiber content and also has vitamin C content. Palm stem starch has starch content so it is used to soften the texture of cookies and also has a high fiber content. The use of snake fruit and palm stem starch aims to produce a cookie formulation that is healthier than commercial cookies with high fiber and vitamin C content. The purpose of this study was to determine the physico-chemical and organoleptic properties of cookies made from snake fruit cultivar pondoh flour and palm stem starch. This study used a completely randomized design (CRD) consisting of 5 formulations with 3 replications, namely the ratio of palm stem starch flour and snake fruit cultivar pondoh flour 100%:0% (F1), 75%:25% (F2), 50%:50% (F3), 25%:75% (F4) and 0%:100% (F5). Data were analyzed using One-Way ANOVA and Duncan's further test with 5% significance level. The experiment was conducted by testing physico-chemical and organoleptic properties on 30 untrained panelists. The results showed that making cookies made from snake fruit cultivar pondoh flour and palm stem starch flour had a significant effect on the physico-chemical and organoleptic properties of cookies. The results obtained are water content 4,96%-6,77%; ash content 1,97%-2,88%; fat content 11,78%-14,37%, protein content 6,34%-8,48%; carbohydrate content 57,05%-63,66%; crude fiber content 9,45%-12,25%; vitamin C content 1,00 mg- 2,87 mg; hardness 154,55 N-523,14 N; color L* 29,39-66,05; color a* 2,27-7,84; color b* 10,92-33,86; and organoleptic test color 1,80-4,43; aroma 2,57-3,92, texture 1,87-4,43, taste 1,97-4,23, overall 2,20-4,30.

Product development of gac fruit juice incorporated with lime juice

Gac fruit is widely cultivated in Thailand. It has elevated amounts of phytochemical compounds such as lycopene and β-carotene, with the aril section being the richest in these compounds. Lime juice is a healthy drink that is generally consumed for its nutritive value. The purpose of this study was to carry out an assessment to identify the appropriate proportion of lime for blended lime and gac fruit juice processing. This research consisted of four experiments. Fresh gac fruit juice (as a control sample; 0% and blended gac fruit juice with 5%, 10% and 15% concentrations of lime juice were analysed. Physical properties were examined, including brightness and colour (L*, a* and b* values), as well as chemical properties such as total acidity percentage, pH, vitamin C, total soluble solids, β-carotene, antioxidant inhibition percentage (DPPH assay) and lycopene. For the assessment of microbiological properties, a total plate count was carried out. A sensory evaluation for colour, odour, flavour, mouthfeel as well as overall acceptability was performed by thirty untrained panelists using the 9-point hedonic scale. Concerning the physical properties, it was determined that an increase in the amount of lime juice caused an escalation in external colour, odour and sediments. Analysis of the chemical properties revealed that all treatments were significantly different (p<0.05), except for β-carotene and total soluble solids. The chemical properties showed that lycopene, antioxidant inhibition percentage (as DPPH assay) and β-carotene were within the ranges of 647.32- 650.48 µg/g, 4.23-4.65% and 441.95-444.16 µg/g, respectively; they were not significantly different except for the antioxidant inhibition percentage and β-carotene. An increase in the amount of lime juice caused an increase in the external appearance of vitamin C sediments and total acidity percentage. The findings of the microbiological analysis demonstrated that the total plate count met the standard regulations, while the sensory evaluation revealed that the flavour, mouthfeel and overall acceptability for experiment no. 3 (10% of lime juice) obtained the highest values of 7.37, 6.90 and 7.33, respectively.

Effect of storage temperature on the physicochemical and sensory properties of regular and lactose-reduced low-fat UHT milk

UHT milk is stable towards spoilage for months, but chemical and enzymatic reactions occur during storage. This study evaluated whether changes over storage (at 4, 20 or 30 °C, for 30–90 d) of regular as well as lactose-reduced UHT milk were discernible by untrained and trained sensory panelists, and which physicochemical parameters they were associated with. Most changes were of low magnitude, such as significant increases in non-protein nitrogen (in both milk types) and lactulose (in regular UHT milk). However, the color of lactose-reduced UHT milk noticeably changed due to browning. Trained panelists evaluated lactose-reduced samples stored at 30 °C as significantly different in color than those stored at lower temperatures and untrained panelists correctly distinguished between fresh and stored lactose-reduced UHT milk in a tetrad-test already after 30 d. Further research is needed to evaluate if consumers detect such changes and therefore dispose of UHT-milk.

Leveraging Observations of Untrained Panelists to Screen for Quality of Fresh-Cut Romaine Lettuce

Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentation and trained panelists are time-consuming and logistically complex. This study investigated the effectiveness of untrained volunteers in assessing fresh-cut romaine lettuce quality. Given that the average consumer in the USA is familiar with the flavor characteristics of romaine lettuce, this study proposed to investigate the value of having untrained volunteers discern the quality of fresh-cut romaine lettuce. Therefore, six romaine lettuce accessions (Green Forest, King Henry, Parris Island Cos, PI 491224, SM13-R2, and Sun Valley) were assessed for sensory quality attributes (browning, green color, decay, and overall quality) and compared with instrumentation analyses (gas composition including O2 and CO2, electrolyte leakage, and color). The results showed significant quality differences (p < 0.05) among the accessions, with some seasonal variability. Very importantly, the consumers’ (n = 159) assessments revealed similar results to those produced by either instrumentation or a trained panel. The consumers provided sensory scores that allowed for the grouping of accessions based on their postharvest quality, which efficiently matched their pedigree relationship. In conclusion, ad hoc consumer panels can be an effective way to characterize the quality of romaine lettuce for RTE salads.

Nutrient Composition, Physical Characteristics and Sensory Quality of Spinach-Enriched Wheat Bread.

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10-40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake.

Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice.

Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09d), total flavonoids (21.84 ± 1.84c) and showed greater antioxidant activity (78.53 ± 0.18a) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and (S. nigrum berries) SNBs respectively.

Re-domestication of feral pigs in Martinique: first results of growing-finishing trials to test meat consumption and consumers' perceptions.

In Martinique, pig production satisfies less than 20% of demand for pork, with traditional pig farming and wild pig hunting covering only a small proportion. This study has three parts: (i) for the first time, it analyses the performance of domesticated descendants of Creole feral pigs of Martinique based on a 29-day finishing test on two farms (A vs. B) with the same fibre-rich diet on a total of 40 pigs; (ii) it evaluates consumers' tastes based on a sensorial test by an untrained panel of 61 consumers who tasted pork prepared as a fricassee from either farm A or farm B; and (iii) evaluates willingness to pay (WTP) for Creole pork products and of the design of a future niche market. The average daily gain (ADG) of the finishing pigs was higher on farm A than on farm B (256 vs. 100 g/d, P < 0.001) resulting in a higher hot carcass weight on farm A than farm B (41.3 vs. 33.5 kg, P < 0.01), and better hot carcass yield on farm B than farm A (74.0 vs 68.8 %, P < 0.01). In the sensorial test, the consumers gave a higher score to the meat originating from the youngest pigs (Farm B), especially scores for tenderness and juiciness (+0.94 and +0.55 points, P < 0.05 and P=0.10, respectively). The 61 respondents were willing to pay more for processed products (sausage, pâté, ham) than for fresh meat. They considered that Creole pork has a better taste and is of better quality than industrial meats originating from mainstream genotypes. According to the majority of respondents, Creole pork should be rich in intra-muscular fat (100% of respondents) and low in inter-muscular fat (60% of respondents). Based on the survey, the main desirable future for Martinique's Creole pig production correspond to a low-carbon system with feed based on local resources, with on-farm slaughtering and short-distance sales (direct-to-consumer farm gate sale, sale at the butcher's or at the pig cooperative).

Effect of peanut-skin fortification on oil separation and consumer acceptance of sesame butter

Background: Sesame butter offers a rich source of health benefits, but its commercial viability is hampered by oil separation during storage. Aims: This study aimed to develop a sesame butter formulation with improved oil retention capacity using peanut skins (PS) as a natural thickening agent, while also evaluating consumer acceptance of the resulting product. Material and Methods: Sesame butter was prepared from roasted sesame seeds. The formulation was then reformulated with the incorporation of PS at varying concentrations (0.0%, 0.5%, 1.0%, 2.0%, 5.0% and 10.0%). Oil separation in these formulations was monitored throughout a storage period of 63 days, with measurements recorded at regular intervals (1, 3, 5, 7, 14, 21, 28, 35, 42, 49, 56 and 63 days). To assess consumer acceptability, 50 untrained panelists evaluated the sensory attributes (flavor, texture, and overall acceptance) of the sesame butter formulations using a 9-point hedonic scale. Results: Consumer acceptance of the sesame butter was primarily influenced by the formulation's sensory characteristics, particularly flavor and color. Texture did not significantly impact overall acceptance (p = 0.975). Notably, the degree of oil separation significantly decreased (p = 0.00) with increasing PS concentration. A marked reduction in oil separation occurred after 14 days of storage. Formulations containing 10.0% and 5.0% PS exhibited the most effective oil retention, while the 1.0% PS formulation received the highest consumer ratings for flavor, texture, and overall acceptability. Conclusion: This study demonstrates the potential of peanut skins as a viable food additive to enhance oil retention capacity and consumer acceptance of sesame butter. Notably, the optimal PS concentration for improved functionality and consumer preference appears to be at a lower level (1.0%). This finding suggests the potential for effective oil separation control without compromising consumer perception of the product.

Uji Daya Terima Formulasi Klepon dengan Substitusi Tepung Kacang Arab, Tepung Kelor, dan Tepung Katuk sebagai Kudapan Alternatif Ibu Menyusui

Exclusive breastfeeding in Indonesia is still relatively low. Intake of foods containing lactagogum for breastfeeding mothers is very necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the coverage of exclusive breastfeeding for babies. The aim of this research is to analyze the effect of substitution of local food ingredients, namely chickpeas, moringa, katuk and matcha on the acceptability, nutritional content, economic value and nutritional economic value of klepon cake as an alternative snack for breastfeeding mothers. This research is a pure experimental study on formula modification and quasi-experimental research on organoleptic tests with a completely randomized design (CRD) research design. There are five types of treatment with one control formula and four modified formulas with five repetitions. There were two types of panelists in this study, namely 3 panelists limited to preliminary research and 25 untrained panelists for follow-up research. Data collection techniques use organoleptic test forms and hedonic tests. Data analysis used the Friedman and Wilcoxson tests. The results of the research show that there is an effect of substitution of chickpea flour, moringa flour, katuk flour and matcha as alternative snacks for breastfeeding mothers.

Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis

Abstract The strong goaty flavor of Peranakan Etawa (PE) goat’s milk causes problems when it is processed into various derivative products, including ice cream. The research objectives are to examine the effect of the purple sweet potato pasta addition on the organoleptic properties of ice cream made from PE goat’s milk and to analyze its financial feasibility. The ingredients used are PE goat’s milk, purple sweet potato, and other ice cream-forming aids. The treatment consisted of three concentration levels of purple sweet potato pasta, namely 20%, 25%, and 30%. Organoleptic test was carried out by 30 untrained panelists. Statistical analysis method of ANOVA was applied to compare the effect of each treatment to the quality parameter of obtained ice cream. Financial feasibility analysis of ice cream production on a production scale/year (4,800 packs of ice cream). The results showed that PE goat’s milk mixed with 30% purple sweet potato pasta produced better than the other treatments and significantly different organoleptic properties compared to other treatments (P&lt;0.05). Production of PE goat’s milk ice cream mixed with purple sweet potato has a Break-Even Point (BEP) of Rp. 15,869,024 with a profit of Rp. 7,729,104 per year, Gross B/C ratio 1.62 and a payback period of 2 years and 6 months. Thus, mixing purple sweet potato as much as 30% in PE goat’s milk ice cream provides the best organoleptic properties and opportunities for household-scale businesses.

Black sapote (Diospyros digyna) as an underutilized ingredient in the preparation of vegan breads for school children in Puebla, Mexico

The black sapote (Diospyros digyna) is a Mexican endemic fruit cultivated in several states of the country, however, despite its production, it is wasted in different locations specifically in the state of Puebla, including Rafael Lara Grajales municipality. The objective of this article was to identify three different samples of vegan breads for the use of this fruit, to evaluate their acceptability in school children (6-12 years old) living in that location. This was achieved through sensory evaluation with a 5-point hedonic scale. The inclusion of an underutilized ingredient, such as black sapote, in their diet expands the variety of foods available to them. This article is based on a mixed, experimental, cross-sectional methodology with an exploratory and descriptive scope, using a documentary and field technique. The ANOVA statistical test and the Tukey test were carried out to evaluate the attributes of each bread evaluated, using the Minitab software version 18. The results showed that there was no significant difference p &lt; 0.05 between the three samples, that is, all were sensorially accepted by the untrained panelist school children of Valentín Gómez Farías elementary school in the municipality of Rafael Lara Grajales, Puebla. The attributes of taste, aroma, color, shape and texture did not show significant differences in bread preference, despite the presence of sapote, which is not commonly consumed in the region. The texture, shape and taste were the most liked aspects of the hojaldra (traditional bread for the day of the dead in Mexico), while aroma and color were the least favored. The students favored the color, aroma, and taste of the conchas (fluffy bread with butter topping), but did not prefer their texture and shape. Similarly, the rolls were preferred for their aroma and shape, but were not the top choices in terms of taste, texture, and color. The aroma and taste were the variables with a positive correlation in the evaluated breads. Texture and taste had a low 3.9% positive correlation, and texture and color had a 4.1% correlation across all three samples. An interval graph was also made to determine the most acceptable elements of the breads evaluated, as well as, a multiple correlation to determine the sensorial characteristics with the highest correlation. The most popular bread was the concha. Key words: black sapote, bread, veganism, sensorial evaluation, sensory evaluation

Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach

White tea is a plant-derived product from Camellia sinensis L, which is processed without enzymatic oxidation and fermentation. The high identity traits (HITS) is a sensory evaluation method that identifies dominant attributes using five attributes to describe each sample. The sensory evaluation research on white tea uses the HITS method with an environmental approach aimed at identifying dominant attributes of white tea using both trained and untrained panelists, as well as at determining the intensity of these dominant attributes using an environmental approach with both trained and untrained panelists. The materials used were five samples of Gamboeng white tea, Heizl, Dandang, Pucuk, and Ennie1. The HITS method with trained panelists successfully identified dominant attributes as follows: yellow-brown brew color, rose aroma, rose flavor, astringent aftertaste, and light mouthfeel. Meanwhile, the experiment using untrained panelists showed dominant attributes as follows: yellow-brown brew color, jasmine aroma, jasmine flavor, astringent aftertaste, and light mouthfeel. The HITS method with an immersive approach for both trained and untrained panelists had an impact on increasing the intensity of aroma, flavor, and mouthfeel while decreasing the intensity of aftertaste.

Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method

Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently understood. Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O) were used to analyse two Dendrobium species. The Nasal Impact Frequency-Surface of Nasal Impact Frequency (NIF-SNIF) method was employed on thirteen untrained panellists using a newly built open-source software (“nif-simple”). An expert annotated odour descriptions and intensities of NIF-SNIF peaks. Twenty-four volatile aroma compounds were found using GC-MS, with 22 shared compounds and 17 reported for the first time. GC-O NIF-SNIF indicated nine aroma compounds were aroma-active in D. nobile and D. officinale. Five were found in both species suggesting that they are species-independent markers. Aroma-active compounds were characterised as brown, mushroom, metallic, nutty and potato aromas. Methional (NIF 83 %) and 1-octen-3-one (NIF 81 %) were most frequently detected in D. nobile and D. officinale respectively, and this study proposed aroma formation mechanisms in dried Dendrobium stems. Modified Frequencies demonstrated that NIF-SNIF is an effective GC-O method for identifying key aroma-active compounds. Understanding the flavour properties of Shihu could enhance its global appeal and encourage NIF-SNIF to be used in future studies.

The Effect Of Adding Purple Potato (Ipomoea Batatas) To Ice Cream In Nabire District

Background: Ice cream innovation can be done by replacing one or part of it with other ingredients with the aim of diversifying food ingredients, such as fruit and vegetables which are also functional for the body. This is in line with people's interest in products that have more functions than food ingredients. Objective: to determine the organoleptic test of adding purple sweet potato to ice cream. Method: This research was designed using a Completely Randomized Design (CRD). The data obtained were analyzed using ANOVA consisting of 3 treatments and 30 untrained panelists as replications. This research uses a hedonic quality test. If there are differences between treatments, a DMRT test is carried out. Conclusion: The treatment of adding purple sweet potato to ice cream from the aspect of aroma and influence with a P value (Value) 0.00&lt;0.05. The treatment of adding purple sweet potato to ice cream from the taste aspect has an influence with a P value (Value) of 0.03 &lt;0.05. The treatment of adding purple sweet potato to ice cream from a texture aspect has an influence with a P value (Value) of 0.04 &lt;0.05. Suggestion: Use of purple sweet potato in ice cream should not exceed 450 g and at least 300 g in ice cream, in order to improve the aroma, color, taste and texture of the ice cream.

Standardization of Gummies Incorporated with Rose Petal

In the past few years, there has been a significant rise in the demand for edible flowers. Recently, there has been an increasing curiosity surrounding the positive impacts on health that certain secondary metabolites and other compounds present in flowers can have. These include carotenoids, phenolic compounds, vitamins C and E, saponins, and phytosterols. The rose flower is commonly used in the food, medicinal, and cosmetic industries. It is known for its rich nutritional content, including high levels of vitamin C, carotenoids, phenolic compounds, minerals, and essential oils. Rose value added products are packed with antioxidants and have a range of beneficial properties. Gelatin or agar- agar, sweeteners, flavorings, and colorings are combined to create gummy candy, a distinctive treat. Its malleable nature allows it to be shaped into a multitude of forms, making it a highly adaptable confectionery item with endless possibilities. The gummies were made with rose petal extract, palm sugar and gelatin. The objective of the study is to standardize rose petal gummies. The developed product is made with three varaition. Variation were made with two main ingrdient rose petal extract and palm sugar. Sensory analysis was done with 50 untrained panel members.Propotion of variation I (8:2), variation II (7:3), variation III (6:4). Variation I (8:2) has good organoleptic quality among the other and was accepted by the untrained panel members.

Development of Nutritious Biscuits for Gluten Intolerance Patients

Background: The rising incidence of celiac disease and gluten intolerance has led to an increasing demand for gluten-free products. Tapioca and corn flour are promising alternatives to wheat flour due to their gluten-free nature and beneficial nutritional properties. Objective: This study aimed to develop and evaluate the sensory characteristics of gluten-free biscuits made from tapioca and corn flour, individually and in combination, compared to a control sample made from wheat flour. Methods: This study was conducted at the National Institute of Food Science and Technology, University of Agriculture Faisalabad. Ingredients such as wheat flour, corn flour, tapioca flour, sugar, butter, eggs, vanilla extract, baking powder, and salt were procured from the local market. Four samples were prepared: a control sample (T1) with wheat flour; T2 with corn flour; T3 with tapioca flour; and T4 with a blend of corn and tapioca flours. The specific quantities of ingredients were as follows: T1 (250g wheat flour), T2 (250g corn flour), T3 (250g tapioca flour), and T4 (125g corn flour + 125g tapioca flour). Biscuits were prepared by mixing dry ingredients, followed by liquid ingredients, to form a smooth dough, which was then shaped and baked at 180°C for 20-25 minutes. Sensory evaluation involved consumer effective testing with 50 untrained panelists using a 9-point hedonic scale, and quantitative descriptive analysis (QDA) with 10 trained panelists using a 15-point scale. Data were analyzed using SPSS version 25 and Microsoft Excel for graphical representation. Ethical approval was obtained in accordance with the Helsinki Declaration, and informed consent was obtained from all participants. Results: In the consumer effective test, the control sample (T1) received ratings of 7.89 for color, 7.10 for flavor, 7.85 for texture, 7.9 for aroma, and 7.68 for overall acceptance. The T2 sample showed ratings of 7.78 for overall acceptance, 7.55 for color, 7.95 for flavor, 7.65 for texture, and 7.98 for aroma. The T3 sample scored 7.62 for overall acceptance, 7.55 for flavor, 7.8 for texture, and 8.0 for aroma. The T4 sample, with the blend of corn and tapioca flour, displayed the highest scores: 8.5 for color, 8.15 for flavor, 8.1 for texture, 7.95 for aroma, and 8.17 for overall acceptance. In the QDA, the control sample (T1) received scores of 9.81 for overall acceptability, 8.55 for flavor, 9.5 for texture, 10.5 for aroma, and 11 for taste. The T2 sample scored 10.08 for overall acceptability, 9.5 for color, 9.7 for flavor, 9.1 for texture, 11 for aroma, and 11.1 for taste. The T3 sample had scores of 10.32 for overall acceptability, 9.0 for color, 11.1 for flavor, 9.6 for texture, 11 for aroma, and 10.9 for taste. The T4 sample achieved the highest scores in QDA: 11.18 for overall acceptability, 10 for color, 13 for flavor, 10 for texture, 11.9 for aroma, and 11 for taste. Conclusion: The study demonstrated that gluten-free biscuits made from a blend of tapioca and corn flours (T4) had superior sensory attributes compared to those made from either flour alone and the control sample made from wheat flour. This suggests that tapioca and corn flour blends could be promising alternatives in the development of gluten-free products. Further research is recommended to explore the application of these flours in other gluten-free food products.

Culinary Innovation

The purpose of this paper is to propose artificial intelligence technologies as an innovative tool for designing recipes in culinary artistry. Since artificial intelligence technologies are widely used to generate content, we investigated the creation of recipes and consumers' acceptance of the sensory attributes of the final food product. Without additional guidance, the artificial intelligence program asked to create three recipes using the same ingredients (strawberry, chicken, and vine leaves). To test the overall liking and acceptance of the recipes, the hedonic test is applied to 118 untrained panelists. The results revealed that the overall acceptability scores for all three products are acceptable (≥ 6.0), with the lowest score of 6.58 ± 1.61. Artificial intelligence has shown that it can be an efficient tool for professional chefs to shorten the creativity process and design unimaginable combinations. This research is a pioneering study that measures the reliability and ability of artificial intelligence in creating recipes, which is a culinary creativity process. With the hedonic tasting results, this study also shows the consumers' acceptance of new dishes.

Eksplorasi Gastronomi Etnis Makassar Melalui Penyajian Rijsttafel Pada Hidangan Kebudayaan Masyarakat Gantarangkeke Kabupaten Bantaeng Sulawesi Selatan

The gastronomy presented by the people of Bantaeng has a very diverse heritage from Makassar tribe and required a creative process in its introduction. Through exploration that combines the presentation of Rijsttafel which has been know since the Dutch colonial era, we create a variety of local culinary riches. This research measure the public’s acceptance of the the Makassar tribe’s culinary delights in Gantarangkeke village, Bantaeng Regency by using Rijsttafel serving which is distributing various types of dishes on the dining table with hedonic test through aspects of assessing taste, texture, color and aroma with Likerts scale. The sampling technique used a non-probability sampling technique, namely purposive sampling with the criteria of 50 untrained panelists. The research results showed that the level of preferene for each type of food was Rakang 4,28; Kaloli’ 4,37; Karemanaci’ 4,58; Gagape’ 4,42; Gangang Pacco’ 4,42 and Kopi Langi’ 4, 61. With score above 4,00, the level of panelist’s acceptance of the gastronomi culinary of Makassar tribe in Gantarangkeke Village is accepted by the community.

Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion.

Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as 'beany' and 'tasteless', but very rarely as 'bitter'. The most frequently cited attributes for mouthfeel varied between the samples containing 30% ('tough', 'gummy') and 50% ('crumbly', 'floury') of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.