Abstract: The application of natural plant extracts which are rich in promising antioxidants and antimicrobial ingredients in the production of frankfurter-type sausages addresses consumer demands for healthier, more functional meat products. The effects of olive leaves, green tea and Urtica dioica L. extracts on physicochemical, microbiological and sensory characteristic of frankfurter-type sausage were investigated during 45 days of storage at 4 °C. The results revealed that pH and phenolic compounds decreased significantly (P < 0.05) in all samples during storage. Sausages containing 500 ppm green tea extract (1.78 mg/kg) showed the lowest TBARS values compared to olive leaves (2.01 mg/kg), Urtica dioica L. (2.26 mg/kg) extracts and control (2.74 mg/kg). Plant extracts significantly (P < 0.05) reduced the count of total mesophilic bacteria, yeast and mold by at least 2 log cycles (CFU/g) than those of control samples. Sensory characteristics of texture showed no difference (P > 0.05) between sausage samples, but sausage containing Urtica dioica L. extract had the highest score regarding flavor, freshness odor, and overall acceptability. Based on the results, sausage containing plant extracts could have a significant impact on antimicrobial activity, antioxidant capacity, sensory score, and shelf life stability of frankfurter-type sausage.
Abstract: This study was aimed at analyzing the effects of packaging (MAP) and preservation conditions on the packaged fresh walnut kernel quality. The central composite plan was used for evaluating the effect of oxygen (0–10%), carbon dioxide (0-10%), and temperature (4-26 °C) on qualitative characteristics of walnut kernels. Also, the response level technique was used to find the optimal conditions for interactive effects of factors, as well as estimating the best conditions of process using least amount of testing. Measured qualitative parameters were: peroxide index, color, decreased weight, mould and yeast counting test, and sensory evaluation. The results showed that the defined model for peroxide index, color, weight loss, and sensory evaluation is significant (p < 0.001), so that increase of temperature causes the peroxide value, color variation, and weight loss to increase and it reduces the overall acceptability of walnut kernels. An increase in oxygen percentage caused the color variation level and peroxide value to increase and resulted in lower overall acceptability of the walnuts. An increase in CO2 percentage caused the peroxide value to decrease, but did not significantly affect other indices (p ≥ 0.05). Mould and yeast were not found in any samples. Optimal packaging conditions to achieve maximum quality of walnuts include: 1.46% oxygen, 10% carbon dioxide, and temperature of 4 °C.
Abstract: In the present study an attempt has been made to re-engineer traditional wadi into wholesome ready-to-use cereal-pulse-based chunks rich in protein quality and fibre content. Chunks were made using extrusion-dehydration combination. Two formulations i.e., whole green gram dhal with instant oats and washed green gram dhal with whole oats were formulated. These chunks are versatile in nature as they can be easily incorporated in day-to-day home-made preparations such as pulao, potato curry and kadhi. Cereal-pulse ratio was calculated using NDpCal%. Limiting amino acids such as lysine, tryptophan, methionine, cysteine and threonine were calculated for maximum amino acid profile in cereal-pulse combination. Time-temperature combination for extrusion at 130oC and dehydration at 65oC for 7 hours and 15 minutes were standardized to obtain maximum protein and fibre content. Proximate analysis such as moisture, fat and ash content were analyzed. Protein content of formulation was 62.10% and 68.50% respectively. Fibre content of formulations was 2.99% and 2.45%, respectively. Using a 5-point hedonic scale, consumer preference trials of 102 consumers were conducted and analyzed. Evaluation of chunks prepared in potato curry, kadi and pulao showed preferences for colour 82%, 87%, 86%, texture and consistency 80%, 81%, 88%, flavour and aroma 74%, 82%, 86%, after taste 70%, 75%, 86% and overall acceptability 77%, 75%, 88% respectively. High temperature inactivates antinutritional compounds such as trypsin inhibitors, lectins, saponins etc. Hence, availability of protein content was increased. Developed products were palatable and easy to prepare.
Abstract: Jamun (Syzygium cuminii L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from Aspergillus aculeatus strain. The optimum condition for the treatment was 44 oC with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability.
Abstract: Hom Nin rice (Oryza Sativa L.) was processed into flour and used to substitute wheat flour in donuts. The donuts were prepared with 0, 20, 40, 60, and 80% Hom Nin rice flour (HNF). The donuts were subjected to proximate, texture, color and sensory evaluations. The results of the study revealed that the ash, moisture, crude fiber contents increased while crude fat and protein contents decreased as the level of HNF increased. The hardness and chewiness of donut increased as the HNF increased but the cohesiveness, springiness, and specific volume decreased. Color of donut (L*, a*, and b* values) decreased with the addition of HNF. Overall acceptability for the 20-40% HNF additions did not differ significantly from the score of the 100% wheat flour.
Abstract: Consumers are demanding novel beverages that are
healthier, convenient and have appealing consumer acceptance. The
objectives of this study were to investigate the effects of adding grape
polyphenols and the influence of presenting health claims on the
sensory acceptability of wines. Fresh red sorrel calyces were
fermented into wines. The total soluble solids of the pectinase-treated
sorrel puree were from 4°Brix to 23.8°Brix. Polyphenol in the form
of grape pomace extract was added to sorrel wines (w/v) in specified
levels to give 0. 25. 50 and 75 ppm. A focus group comprising of 12
panelists was use to select the level of polyphenol to be added to
sorrel wines for sensory preference The sensory attributed of the
wines which were evaluated were colour, clarity, aroma, flavor,
mouth-feel, sweetness, astringency and overall preference. The sorrel
wine which was most preferred from focus group evaluation was
presented for hedonic rating. In the first stage of hedonic testing, the
sorrel wine was served chilled at 7°C for 24 h prior to sensory
evaluation. Each panelist was provided with a questionnaire and was
asked to rate the wines on colour, aroma, flavor, mouth-feel,
sweetness, astringency and overall acceptability using a 9-point
hedonic scale. In the second stage of hedonic testing, the panelist
were instructed to read a health abstract on the health benefits of
polyphenolic compounds and again to rate sorrel wine with added 25
ppm polyphenol. Paired t-test was used for the analysis of the
influence of presenting health information on polyphenols on hedonic
scoring of sorrel wines. Focus groups found that the addition of
polyphenol addition had no significant effect on sensory color and
aroma but affected clarity and flavor. A 25 ppm wine was liked
moderately in overall acceptability. The presentation of information
on the health benefit of polyphenols in sorrel wines to panelists had
no significant influence on the sensory acceptance of wine. More
than half of panelists would drink this wine now and then. This wine
had color L 19.86±0.68, chroma 2.10±0.12, hue° 16.90 ±3.10 and
alcohol content of 13.0%. The sorrel wine was liked moderately in
overall acceptability with the added polyphenols.
Abstract: Mustard leaves are rich in folates, vitamin A, K and
B-complex. Mustard greens are low in calories and fats and rich in
dietary fiber. They are rich in potassium, manganese, iron, copper,
calcium, magnesium and low in sodium. It is very rich in antioxidants
and Phytonutrients. For the optimization of process variables
(moisture content and mustard leave powder), the experiments were
conducted according to central composite Face Centered Composite
design of RSM. The mustard leaves powder was replaced with
composite flour (a combination of rice, chickpea and corn in the ratio
of 70:15:15). The extrudate was extruded in a twin screw extruder at
a barrel temperature of 120°C. The independent variables were
mustard leaves powder (2-10 %) and moisture content (12-20 %).
Responses analyzed were bulk density, water solubility index, water
absorption index, lateral expansion, antioxidant activity, total
phenolic content, and overall acceptability. The optimum conditions
obtained were 7.19 g mustard leaves powder in 100g premix having
16.8% moisture content (w.b).
Abstract: Healthy snack (cookie) was produced from corn flour and moringa seed flour blends. The samples were mixed in various proportions and analysed for proximate composition and functional characteristics. The healthy snack (cookies) was evaluated for sensory parameters of Colour, Crispness, Taste, Aroma and Overall Acceptability. The proximate analysis of the flour obtained from different proportion showed that proximate composition increased with increase in substitution level of moringa seed flour especially with protein, fat and crude fibre. The protein contents of samples range from 1.75 to 6.58, fat from 0.60 to 6.80, while fibre from 0.85 to 2.06. There was no significance difference in the functional properties of the blend when compared with 100% corn flour. Sensory evaluation results shows a significant difference in Colour, Taste, Crispness, Aroma and Overall Acceptability of healthy snack (cookies) sample from different blends at 5% significance level.
Abstract: Pigeon pea (Cajanus cajan) blanched for 20min was dehulled and milled into flour. The flour was incorporated into dried whole fermented maize (Ogi) at five levels. The resultant products were analyzed for chemical and pasting properties. The fortified Ogi samples were also assessed for sensory attributes: appearance, color, flavor, mouth feel and overall acceptability. The protein content in the whole Ogi fortified samples was in the range of 11.2-16.6% and crude fibre 3.22-3.46%. Fortified whole Ogi with pigeon pea at 30%, 40% and 50% of inclusion with pigeon pea flour has higher protein, crude fibre and ash content. Varying range of pasting quality was recorded for the blends, pasting temperature for fortified Obi was in the range of 45.3-49.50C and peak time 5.05-5.210C. The sensory acceptability of the whole Ogi fortified blends prepared into gruel has higher acceptability for various qualities in comparison with the traditional Ogi gruel.
Abstract: Fishbone of Nile Tilapia (Tilapia nilotica), waste from the frozen Nile Tilapia fillet factory, is one of calcium sources. In order to increase fish bone powder value, this study aimed to investigate the effect of Tilapia bone flour (TBF) addition (5, 10, 15% by flour weight) on cooking quality, texture and sensory attributes of noodles. The results indicated that tensile strength, color value (a*) and water absorption of noodles significantly decreased (p£0.05) as the levels of TBF increased from 0-15%. While cooking loss, cooking time and color values (L* and b*) of noodles significantly increased (p£0.05). Sensory evaluation indicated that noodles with 5% TBF received the highest overall acceptability score.
Abstract: The grey oyster mushroom, Pleurotus sajor-caju
(PSC), is a common edible mushroom and is now grown
commercially around the world for food. This fungus has been
broadly used as food or food ingredients in various food products for
a long time. To enhance the nutritional quality and sensory attributes
of bakery-based products, PSC powder is used in the present study to
partially replace wheat flour in baked product formulations. The
nutrient content and sensory properties of rice-porridge and
unleavened bread (paratha) incorporated with various levels of PSC
powder were studied. These food items were formulated with either
0%, 2%, 4% or 6% of PSC powder. Results show PSC powder
recorded β-glucan at 3.57g/100g. In sensory evaluation, consumers
gave higher score to both rice-porridge and paratha bread containing
2-4% PSC compared to those that are not added with PSC powder.
The paratha containing 4% PSC powder can be formulated with the
intention in improving overall acceptability of paratha bread.
Meanwhile, for rice-porridge, consumers prefer the formulated
product added with 4% PSC powder. In conclusion, the addition of
PSC powder to partially wheat flour can be recommended for the
purpose of enhancing nutritional composition and maintaining the
acceptability of carbohydrate-based products.
Abstract: Prickly pear juice has received renewed attention with regard to the effects of processing and preservation on its sensory qualities (colour, taste, flavour, aroma, astringency, visual browning and overall acceptability). Juice was prepared by homogenizing fruit and treating the pulp with pectinase (Aspergillus niger). Juice treatments applied were sugar addition, acidification, heat-treatment, refrigeration, and freezing and thawing. Prickly pear pulp and juice had unique properties (low pH 3.88, soluble solids 3.68 oBrix and high titratable acidity 0.47). Sensory profiling and descriptive analyses revealed that non-treated juice had a bitter taste with high astringency whereas treated prickly pear was significantly sweeter. All treated juices had a good sensory acceptance with values approximating or exceeding 7. Regression analysis of the consumer sensory attributes for non-treated prickly pear juice indicated an overwhelming rejection, while treated prickly pear juice received overall acceptability. Thus, educed favourable sensory responses and may have positive implications for consumer acceptability.
Abstract: The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
Abstract: The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: It is difficult to judge ripeness by outward
characteristics such as size or external color. In this paper a nondestructive
method was studied to determine watermelon (Crimson
Sweet) quality. Responses of samples to excitation vibrations were
detected using laser Doppler vibrometry (LDV) technology. Phase
shift between input and output vibrations were extracted overall
frequency range. First and second were derived using frequency
response spectrums. After nondestructive tests, watermelons were
sensory evaluated. So the samples were graded in a range of ripeness
based on overall acceptability (total desired traits consumers).
Regression models were developed to predict quality using obtained
results and sample mass. The determination coefficients of the
calibration and cross validation models were 0.89 and 0.71
respectively. This study demonstrated feasibility of information
which is derived vibration response curves for predicting fruit
quality. The vibration response of watermelon using the LDV method
is measured without direct contact; it is accurate and timely, which
could result in significant advantage for classifying watermelons
based on consumer opinions.