The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural and sensory characteristics of UF‐soft cheese during refrigerated storage

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4°C or 8°C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44°C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38°C and final pH of 4.5. Treatments ABY1-38°C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. Conclusion: It would be concluded that the best treatment was ABY3-38°C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

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Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus

International Journal of Food Science & Technology ◽

10.1111/ijfs.15158 ◽

2021 ◽

Author(s):

Kian Aun Chang ◽

Han Ni Kow ◽

Tzia‐E Tan ◽

Kiat Liang Tan ◽

Lye Yee Chew ◽

...

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Sensory Characteristics ◽

Total Phenolic ◽

Cooking Methods ◽

Hericium Erinaceus

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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Foods ◽

10.3390/foods8110544 ◽

2019 ◽

Vol 8 (11) ◽

pp. 544 ◽

Cited By ~ 12

Author(s):

Łukasz Łopusiewicz ◽

Emilia Drozłowska ◽

Paulina Siedlecka ◽

Monika Mężyńska ◽

Artur Bartkowiak ◽

...

Keyword(s):

Antioxidant Activity ◽

Reducing Sugars ◽

Microbial Population ◽

Antioxidant Properties ◽

Flaxseed Oil ◽

Refrigerated Storage ◽

Minimum Level ◽

Fermented Beverage ◽

Kefir Grains ◽

Potential Substrate

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

Food Science and Technology International ◽

10.1177/10820132211003707 ◽

2021 ◽

pp. 108201322110037

Author(s):

G Brunda ◽

Urs Kavyashree ◽

Shilpa S Shetty ◽

Kirti Sharma

Keyword(s):

Antioxidant Activity ◽

Comparative Study ◽

Essential Elements ◽

Iron Bioavailability ◽

Sensory Characteristics ◽

Sensory Profile ◽

Pomegranate Juice ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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Effect of physicochemical properties and phenolic compounds of bifloral propolis on antioxidant and antimicrobial capacity

Nova Scientia ◽

10.21640/ns.v12i24.2134 ◽

2020 ◽

Vol 12 (24) ◽

Author(s):

Rey David Vargas Sánchez ◽

Evelin Martínez Benavidez ◽

Javier Hernández ◽

Gastón Ramón Torrescano Urrutia ◽

Armida Sánchez Escalante

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Phenolic Compounds ◽

Physicochemical Properties ◽

Phenolic Content ◽

Biological Activities ◽

Sensory Characteristics ◽

Total Phenolic ◽

Gram Positive ◽

Phenolic Components

In this study the effect of pollen source (mesquite and catclaw) on the sensory characteristics (appearance, color, aroma, taste, consistency and visible impurities), and physicochemical properties of raw propolis, and the phenolic content and biological activities of propolis extracts (PEs) was determined. The phenolic composition of PEs was determined by the total phenolic (TPC), flavone and flavonol (FFC), and flavanone and dihydroflavonol content (FDC). The individual phenolic components were analyzed by HPLC-DAD. The antioxidant activity was determined by the ferric-reducing power (FRAP) and free-radical scavenging activity (FRS). The antibacterial activity was evaluated against Gram-positive (Staphylococcus aureus and Listeria innocua) and Gram-negative (Echerichia coli and Salmonella thyphimurium) bacteria. The results showed that sensory characteristic and physicochemical properties of mesquite and catclaw propolis complied with international quality regulations. Fifteen phenolic compounds were identified, of which pinocembrin, naringenin, galangin, chrysin and quercetin were found a high concentration (> 3 mg/g). Mesquite propolis had the highest phenolic content (TFC and FDC), as well as antioxidant activity (> 2.5 mg Fe (II) equivalent/g; > 40% of DPPH radical inhibition) and antibacterial activity against Gram-positive bacterias in the order S. aureus > L. innocua (> 50% of inhibition for both bacterias at 500 µg/mL). These results indicating that pollen source affect the sensory characteristics and physicochemical properties of propolis, as well as the biological activity of their extracts.

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Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

Antioxidants ◽

10.3390/antiox10111700 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1700

Author(s):

Ana L. Becerril-Sánchez ◽

Baciliza Quintero-Salazar ◽

Octavio Dublán-García ◽

Héctor B. Escalona-Buendía

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Geographical Origin ◽

Sensory Characteristics ◽

Intrinsic Properties ◽

The Status ◽

Great Relevance ◽

Therapeutic Properties ◽

Physical And Chemical

Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey’s biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.

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Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽

10.3390/foods9050607 ◽

2020 ◽

Vol 9 (5) ◽

pp. 607

Author(s):

Susanna Buratti ◽

Carola Cappa ◽

Simona Benedetti ◽

Gabriella Giovanelli

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Nutritional Quality ◽

Total Phenolics ◽

Principal Component ◽

Sensory Characteristics ◽

Total Phenolic ◽

Cooking Methods ◽

Nutritional Properties ◽

Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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