Elaboration and characterization of snack bars made with ingredients from the Amazon

ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.

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Microbiological Quality and Sensory Aspects of Greek Yoghurt With the Addition of Carambola Jam (Averrhoa carambola)

Journal of Agricultural Science ◽

10.5539/jas.v13n2p49 ◽

2021 ◽

Vol 13 (2) ◽

pp. 49

Author(s):

Mailson Gonçalves Gregório ◽

Alícia Nayana dos Santos Lima de Brito ◽

Nágela Maria Henrique Mascarenhas ◽

Moisés Sesion de Medeiros Neto ◽

Luís Paulo Firmino Romão da Silva ◽

...

Keyword(s):

Sensory Analysis ◽

Purchase Intention ◽

Food Industry ◽

Microbiological Quality ◽

Sensory Attributes ◽

Acceptance Rate ◽

Microbiological Analysis ◽

Averrhoa Carambola ◽

Sensory Acceptance ◽

The Ideal

The search for nutritious and practical foods during consumption is one of the challenges of the food industry and Greek yogurt with added fruit meets these needs. Therefore, the aim was to prepare Greek yogurt with the addition of different concentrations of carambola jam, as well as to analyze its microbiological quality and its sensory acceptance. Three formulations of Greek type yoghurts were prepared with the addition of different concentrations of star fruit jam F1 (10), F2 (15) and F3 (20)%, respectively, where they were subjected to microbiological analysis (coliforms at 45 °C, Estaf. coag.positiva (UFC/g) and Salmonella sp.) and sensory analysis, being analyzed the index of sensory acceptance and the intention to buy. The three formulations produced showed excellent microbiological results, that is, all the results obtained are within the standards established by current legislation. With regard to sensory analysis, the formulation F1 (10%) presented the highest acceptance rate in all sensory attributes, with higher values of AI above 85% and with purchase intention close to “certainly would buy the product”. Therefore, the yogurts elaborated in this research have the ideal microbiological safety for consumption, without compromising the consumer’s health and with excellent sensory acceptance

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FORMULASI BUBBLE PEARLS DENGAN PENAMBAHAN PUREE JAMBU BIJI (PSIDIUM GUAJAVA L.)

Journal of Agritechnology and Food Processing ◽

10.31764/jafp.v1i1.5963 ◽

2021 ◽

Vol 1 (1) ◽

pp. 25

Author(s):

Della Sugiarto

Keyword(s):

Psidium Guajava ◽

Sensory Attributes ◽

Sensory Test ◽

Second Stage ◽

Hedonic Rating ◽

Tapioca Flour ◽

One Way Anova ◽

Color Texture

Bubble pearls are a beverage product that is easy to consume and rich in antioxidants and is one of the innovations that can be used to process guava so that it does not rot easily. Bubble pearls are generally made from tapioca flour, sugar and water. This study aims to determine the most preferred bubble pearls formulation based on the sensory attributes of the additives in various forms of guava ingredients. Bubble pearls are made with four types of guava ingredients in the form of puree, flour, extract and paste. Making bubble pearls is added with tapioca flour, sugar and water. The ingredients for guava and tapioca flour use a ratio of 4: 1, 3: 2, 2: 3. The first stage sensory test is based on hedonic ranking of the elasticity, mouthfeel and overall attributes, the results of which are analyzed using two way anova. The second stage of sensory test is a hedonic rating of the attributes of taste, aroma, color, texture and overall, the results of which are analyzed using one way ANOVA. The second stage uses 30 panelists each who are not trained who are identified to like bubble pearls. The results of the first stage sensory test showed that the attributes of chewiness, mouthfeel and overall were guava flour, puree, pasta with a ratio of 4: 1 while the extract form was a 3: 2 ratio. The results of the second stage sensory test showed that the attributes of aroma, taste, texture, color, and overall were guava flour with a ratio of 4: 1. Overall, the most preferred formulation for making bubble pears is made from guava powder and tapioca flour with a ratio of 4:1.

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Clove and cinnamon essential oils in dulce de leche

Nutrition & Food Science ◽

10.1108/nfs-03-2016-0036 ◽

2017 ◽

Vol 47 (1) ◽

pp. 101-107

Author(s):

Jessica Antigo ◽

Lucineia Cestari ◽

Monica Scapim ◽

Suelen Siqueira dos Santos ◽

Cristiane Feniman Moritz ◽

...

Keyword(s):

Lipid Oxidation ◽

Design Methodology ◽

Sensory Attributes ◽

Acceptance Rate ◽

Content Type ◽

Sensory Acceptance ◽

Physical Chemical ◽

Hedonic Scale ◽

Texture Attributes ◽

Microbiological Analyses

Purpose The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche. Design/methodology/approach Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance. Findings The addition of EOs (clove and cinnamon) did not alter (p > 0.05) the proximal composition, texture, color or sensory attributes of dulce de leche. All products presented a good acceptance rate (>70 per cent). However, among the samples containing EO, dulce de leche with cinnamon presented a higher acceptance (81.67 per cent), and after 210 days of storage, it had lower (40.9 μg malonaldehyde/g p-value <0.01) lipid oxidation. Microbiological analyses indicated that the EOs are active antimicrobial components and are viable inclusions in this type of product. Originality/value The inclusion of EOs in dulce de leche provided an overall sensory acceptance similar to the traditional product and all products, including the control, were comparable. Dulce de leche produced with EOs is marketable.

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Characterization of Volatile Compounds and Flavor in Spirits of Old Apple and Pear Cultivars from the Balkan Region

Foods ◽

10.3390/foods10061258 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1258

Author(s):

Nermina Spaho ◽

Fuad Gaši ◽

Erich Leitner ◽

Milenko Blesić ◽

Asima Akagić ◽

...

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Sensory Attributes ◽

Apple Cultivar ◽

Brand Development ◽

Balkan Region ◽

Apple Cultivars ◽

Gas Chromatography Mass Spectroscopy ◽

Fruit Spirits

This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers could gain an opportunity for brand development. In total, eight old apple cultivars (Sarija, Žuja, Samoniklica, Prijedorska zelenika, Bobovec, Masnjača, Lijepocvjetka, and Šarenika) and three pear cultivars (Budaljača, Krakača, and Kalićanka) from Bosnia and Herzegovina were used for the spirits production and for characterizing the flavor of distillates. Golden Delicious was used as a representative of commercial apple cultivar. The aroma profile was conducted through the identification of minor volatile organic compounds (VOCs) and the sensory perception of spirits. Analysis of the VOCs was performed by gas chromatography mass spectroscopy (GC/MS) techniques after enrichment via solid-phase microextraction (SPME). Sensory evaluation was performed by 12 trained panelists. Overall, 35 minor volatile compounds were found in spirits: 13 esters, 7 alcohols, 6 acids, 5 terpenes, and 4 aldehydes. Significant differences were detected in the distribution and quantity of the VOCs, which were fruit cultivar-dependent. Spirits made from Šarenika apple cultivar showed the largest amount of all acids, especially short- and medium-chain fatty acids; however, this richness was not correlated with pleasant sensory attributes. Spirits obtained from Prijedorska zelenika and Masnjača apple cultivars had the best sensory attributes. Budeljača and Krakača pears are promising cultivars as flavoring in spirits production.

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We Are what We Eat: Food in the Process of Community Formation and Identity Shaping among African Traders in Guangzhou and Yiwu

African Diaspora ◽

10.1163/187254612x646198 ◽

2012 ◽

Vol 5 (1) ◽

pp. 3-26 ◽

Cited By ~ 12

Author(s):

Adams Bodomo ◽

Enyu Ma

Keyword(s):

Eating Habits ◽

West African ◽

Community Identity ◽

Community Formation ◽

North African ◽

Black Africans ◽

Black African ◽

The One ◽

Cohesive Interaction

Abstract In this paper we analyze two African communities in Guangzhou and Yiwu, China, arguing that among Guangzhou Africans on the one hand, Black Africans, particularly West Africans, have a tighter community and interact more with each other than Black Africans in Yiwu. On the other hand, Maghrebian Africans in Yiwu have a tighter community and maintain a more cohesive interaction than their counterparts in Guangzhou. Evidence for this characterization of the communities comes from food and communal food-eating habits. There are hardly any West African restaurants in Yiwu while there is an abundance of West African and other Black African restaurants in Guangzhou where there is more community patronage. In contrast, there are more concentrations of North African restaurants in Yiwu than in Guangzhou. We discuss the crucial role food and food-making and eating places play in providing structures and avenues for community bonding to promote community formation and community identity shaping.

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