Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types

The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.

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Newborn's Preference for Faces

European Psychologist ◽

10.1027/1016-9040.1.3.200 ◽

1996 ◽

Vol 1 (3) ◽

pp. 200-205 ◽

Cited By ~ 12

Author(s):

Carlo Umiltà ◽

Francesca Simion ◽

Eloisa Valenza

Keyword(s):

Visual System ◽

Structural Properties ◽

Sensory Properties ◽

Human Face ◽

System Experiment ◽

Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

FLORA AND FAUNA ◽

10.33451/florafauna.v24i2pp221-227 ◽

2018 ◽

Vol 24 (2) ◽

Author(s):

PIYUSH MISHRA ◽

DEVENDRA KUMAR BHATT

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Nutritional Quality ◽

Leaf Extract ◽

Storage Stability ◽

Natural Antioxidants ◽

Sensory Properties ◽

Ocimum Sanctum ◽

Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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