Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans

In an attempt to improve the quality of dried cocoa beans produced from small holder farming in Indonesia, experiment of cocoa beans and Lactobacillus fermentum (LF) was conducted. LF culture at concentration 5% w/w was added into dried cocoa beans and incubated for four days. Treated beans were sun dried and evaluated for slaty and purple appearance on the nibs, as well as defects and sensory quality. This study reports a significant decrease in the proportion of slaty and purple beans in the treated groups either in smaller (30 kg) or in the larger (150 kg) scales. The moulded bean number surged, but moulded beans was already present in the untreated group. The sensory profile was obtaining higher scores on the chocolate flavor, bitterness and astringency attributes. It is concluded that LF culture could be used for improving the physical and sensory qualities of cocoa beans from small holder farmers.

Download Full-text

How does the nature of forages and pasture diversity influence the sensory quality of dairy livestock products?

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620001156x ◽

2005 ◽

Vol 2005 ◽

pp. 245-245

Author(s):

B. Martin ◽

I. Verdier-Metz ◽

S. Buchin ◽

C. Hurtaud ◽

J. B. Coulon

Keyword(s):

Dairy Products ◽

Sensory Quality ◽

Health And Nutrition ◽

Production Factors ◽

Microbiological Characteristics ◽

Nutritional Characteristics ◽

Sensory Qualities ◽

Livestock Products ◽

Basic Link

The characteristics of dairy products depend on both the processing technology and the chemical and microbiological characteristics of milk. The milk properties depend themselves on a number of production factors linked to animals (genetic and physiology) or feeding. Some of these factors, the way animal are fed in particular, are increasingly becoming the focus of consumers’ concern. In particular, grass-based diets are sensitive because grass carries a positive image that can be attractive to some, because it may confer special nutritional characteristics to the products and also because grass feeding is part of the basic link between products and their original land which is important in the case of labelled products (Protected Denomination of Origin [PDO]). The aim of this text is to take stock of the recent studies (Coulon et al., 2004), which have studied the effect of grass on the sensory qualities of cheeses and butter. Other dimensions of quality. i.e., health and nutrition, are not investigated.

Download Full-text

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

Packaging Research ◽

10.1515/pacres-2017-0002 ◽

2017 ◽

Vol 2 (1) ◽

pp. 12-21 ◽

Cited By ~ 1

Author(s):

Kaytana Morgan ◽

Noureddine Benkeblia

Keyword(s):

Sensory Quality ◽

Chilling Injury ◽

Modified Atmosphere Packaging ◽

Aerobic Bacteria ◽

Modified Atmosphere ◽

Weight Losses ◽

Oriented Polypropylene ◽

Sensory Qualities ◽

Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

Download Full-text

Hermetia illucens Larvae Reared on Different Substrates in Broiler Quail Diets: Effect on Physicochemical and Sensory Quality of the Quail Meat

Animals ◽

10.3390/ani9080525 ◽

2019 ◽

Vol 9 (8) ◽

pp. 525 ◽

Cited By ~ 5

Author(s):

Marco Cullere ◽

Michael Josias Woods ◽

Liesel van Emmenes ◽

Elsje Pieterse ◽

Louwrens Christiaan Hoffman ◽

...

Keyword(s):

Sensory Quality ◽

Sensory Profile ◽

Breast Meat ◽

Hermetia Illucens ◽

Physical Quality ◽

Lipid Quality ◽

Retail Display ◽

Dietary Treatments ◽

Hermetia Illucens Larvae

This research aimed at improving the fatty acid (FA) profile of Hermetia illucens larvae (HI) and evaluating the effects of their inclusion in growing broiler quails’ diets on the meat physicochemical quality, including detailed amino acid (AA) and FA profiles, sensory traits, and retail display. HI larvae were reared on two different substrates: layer mash (HI1) and 50:50 layer mash/fish offal (HI2). A total of 300 10-day-old quails were allocated to the three dietary groups (five replicates/each): a soybean meal-based diet was formulated (Control), and two other diets were formulated that included either 10% HI1 or HI2. Quails were fed the experimental diets until slaughter. Diets were formulated to be isonitrogenous and isoenergetic. Breast meat quality was affected by the dietary treatments, which displayed different proximate compositions and AA and FA profiles. Meat physical quality, sensory profile, and retail display remained unaffected for the most part. Overall, results showed that it is possible to improve the FA profile of the HI-fed quails’ meat and thus lipid quality through substrate modulation of the HI’s diet.

Download Full-text

Microbial and Sensory Quality of Refrigerated Market Fryers1

Journal of Food Protection ◽

10.4315/0362-028x-54.9.704 ◽

1991 ◽

Vol 54 (9) ◽

pp. 704-717 ◽

Cited By ~ 2

Author(s):

YINGHWEI CHEN ◽

MARGY J. WOODBURN ◽

MARY W. KELSEY

Keyword(s):

Sensory Quality ◽

Narrow Range ◽

Retail Markets ◽

Microbial Counts ◽

Four Seasons ◽

Thermophilic Campylobacter ◽

Sensory Qualities ◽

The Mean ◽

Cooked Meat

Equal numbers of dressed, bagged whole frying chickens from major Oregon and southern and midwestern processors were purchased from retail markets in each of the four seasons in 1988 for a total of 288 samples. Birds were stored at 3°C for 6 d. Sensory evaluation was done by a minimum of 9 and a maximum of 12 trained panelists using 9-point scales. The flavor and intensity of cooked meat and skin, the aroma and intensity of raw and simmered meat, and raw sliminess were evaluated. Total aerobic microorganisms, psychrotrophic microorganisms, and pseudomonads and thermophilic Campylobacter (two seasons) were determined on raw samples. A slime smear test was also used to determine sliminess. The season and sources of fryers had no significant effect on the microbial counts and sensory qualities. Whether the chicken was evaluated before the “sell-by” date on the package or after was not significantly related to sensory scores or microbial numbers. The mean scores for flavor of cooked meat and skin and aroma of raw and simmered meat were all above fair. Only the raw aroma intensity was significantly correlated (r=−0.88) to the aroma quality. The slime smear tests had a positive relationship (p<0.05) to the raw sliminess score by panelists and to microbial counts. Correlations between microbial counts and flavor of cooked meat and aroma of raw and simmered meat were all significant but weak. The narrow range of microbial counts may explain the weakness of correlations found. Cephalothin-resistant, thermophilic Campylobacter was recovered from 42% of the raw birds.

Download Full-text

What’s in organic wine consumer mind? A review on purchasing drivers of organic wines

Wine Economics and Policy ◽

10.36253/wep-9101 ◽

2021 ◽

Vol 10 (1) ◽

pp. 3-21

Author(s):

Giulia Maesano ◽

Giuseppe Di Vita ◽

Gaetano Chinnici ◽

Pappalardo Gioacchino ◽

Mario D'Amico

Keyword(s):

Sensory Quality ◽

Consumer Behaviour ◽

Scientific Information ◽

Wine Industry ◽

Wine Quality ◽

Quality Perception ◽

Depth Analysis ◽

Sensory Qualities ◽

Organic Wine

Consumer interest in organic wine is growing, but the effects of organic label, consumer quality perception and the support for the benefits claim of organic wine are not yet fully understood and at times doubtful. The literature shows a very heterogeneous picture regarding consumer behaviour and preferences for organic wine. This study seeks to understand the link between organic wine and consumer’ purchasing drivers. Using a systematic literature review, the paper explores the characteristics of consumer of organic wine, the motivation on consumer behaviour and preferences for organic wine, as well as the sensory quality and the presence of additives when evaluating wine quality and in shaping consumers’ attitudes. The results show how socio-economic and psychological characteristics of consumer as well as quality perception affect their behaviour for organic wine. Little consensus on the benefits in terms of improved sensory quality of organic wine compared to conventional one. Among sensory qualities, taste has been found to be both a key driver and barrier to organic wine consumption. Based on literature studies, consumers have positive opinions toward organic wine, which is perceived as healthy and environmental friendly. However, despite the growing market interest in wine, scientific information about the organoleptic differences between conventional and organic remains scarce and the topic requires more in-depth analysis. Understanding the profile of consumer and the factors that influence consumer’ behaviour provide information to the organic wine industry.

Download Full-text

Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽

10.3390/foods9101412 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1412 ◽

Cited By ~ 1

Author(s):

Ada Krawęcka ◽

Aldona Sobota ◽

Emilia Sykut-Domańska

Keyword(s):

Xanthan Gum ◽

Dry Matter ◽

Nutritional Value ◽

Sensory Quality ◽

Water Solubility ◽

In Vivo Studies ◽

Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

Download Full-text

Effect of heat on the sensory quality of jaew sauce

British Food Journal ◽

10.1108/bfj-10-2016-0493 ◽

2017 ◽

Vol 119 (10) ◽

pp. 2161-2171

Author(s):

Kamolnate Kitsawad ◽

Blessing Amarachi Joseph ◽

Tatsawan Tipvarakarnkoon

Keyword(s):

Shelf Life ◽

Design Methodology ◽

Sensory Quality ◽

Content Type ◽

Life Study ◽

Sorting Technique ◽

Group A ◽

Sensory Qualities ◽

Consumer Test

Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

Download Full-text

Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

Czech Journal of Food Sciences ◽

10.17221/3534-cjfs ◽

2011 ◽

Vol 20 (No. 6) ◽

pp. 215-222 ◽

Cited By ~ 9

Author(s):

B. Hozová ◽

J. Jančovičová ◽

L. Dodok ◽

V. Buchtová ◽

L. Staruch

Keyword(s):

Amino Acids ◽

Protective Effect ◽

Sensory Quality ◽

Microbiological Quality ◽

The Other ◽

Sensory Profile ◽

Total Count ◽

Frozen Dough ◽

Ph Values

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (–18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.  

Download Full-text

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Foods ◽

10.3390/foods9020209 ◽

2020 ◽

Vol 9 (2) ◽

pp. 209 ◽

Cited By ~ 1

Author(s):

Krystyna Szymandera-Buszka ◽

Katarzyna Waszkowiak ◽

Anna Jędrusek-Golińska ◽

Marzanna Hęś

Keyword(s):

Essential Oil ◽

High Intensity ◽

Food Industry ◽

Sensory Quality ◽

Control Sample ◽

Meat Products ◽

Sensory Profile ◽

Ethanol Extracts ◽

The Impact

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

Download Full-text

Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon

Journal of Food Protection ◽

10.4315/0362-028x-51.7.531 ◽

1988 ◽

Vol 51 (7) ◽

pp. 531-533 ◽

Cited By ~ 21

Author(s):

S. D. ABBEY ◽

E. K. HEATON ◽

D. A. GOLDEN ◽

L. R. BEUCHAT

Keyword(s):

Escherichia Coli ◽

Sensory Quality ◽

Structural Integrity ◽

Storage Temperature ◽

Objective Measurement ◽

Quality Changes ◽

Subjective Ratings ◽

Temperature Growth ◽

Sensory Qualities

Experiments were done to determine the major genera and groups of microflora which grow on unwrapped and wrapped slices of watermelon stored at 5 and 25°C for up to 8 d. Changes in sensory qualities of stored watermelon were also monitored. Pseudomonas, Escherichia coli, Enterobacter and micrococci comprised the predominant microflora, regardless of storage temperature. Growth was slower on wrapped watermelon than on unwrapped watermelon. Subjective ratings for color, aroma, appearance, flavor and texture of unwrapped watermelon stored at 5°C decreased more rapidly than ratings for wrapped slices. Results from objective measurements of color suggested that dulling and darkening was most rapid on the surface of unwrapped watermelon, and this was attributed to more rapid oxidation of pigments when exposed to air. Objective measurement of firmness showed that wrapped watermelon retained structural integrity for a longer time than unwrapped watermelon; however, subjective ratings for texture were not correlated with these values, indicating that texture is less critical than color and flavor when overall judgments are made on sensory quality of stored watermelon.

Download Full-text