scholarly journals Formulation of a Gluten-free Cookie with Prebiotics and an Edible Cover Enriched with Probiotics

2021 ◽  
Vol 11 (2) ◽  
pp. 3459-3469
Keyword(s):  
Caloric Intake ◽  
Microbiological Quality ◽  
Storage Period ◽  
Gluten Free ◽  
Relevant Today ◽  
Texture Parameters ◽  
Film Forming ◽  
Two Samples ◽  
Hedonic Scale ◽  
Symbiotic Properties

Gluten-free foods are products that have become relevant today due to the prevalence of diseases related to the consumption of gluten proteins. This study developed a gluten-free cookie based on buckwheat flour and corn, reduced in fat with symbiotic properties. Several formulations were tested, the best cookies were selected based on texture, color, and sensory. The five most significant samples were evaluated using a hedonic test. Subsequently, the two samples that showed a higher score in the hedonic scale on color and texture parameters were selected. The two formulations were covered with a film-forming solution enriched with probiotics. No significant differences were shown for both cookies related to preference or texture by the panelists. The caloric intake and fat content were lower in formulation two. While formulation one has a greater contribution of fiber and protein. According to the Oficial Mexican regulations, the formulations presented an adequate microbiological quality in the period (4 weeks) and evaluated conditions (35 ºC with 70% relative humidity). Despite this time, the attributes of color and texture were affected after the storage period, finding significant differences between the cookies and time.

scholarly journals Microbiological Quality Analysis and Shelf Life Evaluation of Dahi Available in Kashmir

2020 ◽  
pp. 1-8
Author(s):  
Farhat Anjum ◽  
◽  
Rukhsana Rahman ◽  
Murtaza Gani ◽  
◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Quality Analysis ◽  
Refrigerated Storage ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Life Evaluation ◽  
Sensorial Attributes ◽  
Hedonic Scale ◽  
And Storage

Four commercially produced dahi samples were stored under 0°C, 10 °C and 20 °C temperatures subjected to microbiological examination, pH, titrable acidity and sensory attributes at various temperatures for a period of seven days. The results indicated an increase in microbial activity parameters and titrable acidity with increase in temperature and storage period. pH of dahi samples decreased with an increase in temperature and storage period indicating increase in acidity. The studies for microbiological studies shows increase in TPC along with the increase in days of storage. Similar case was found in Yeast and mould as well as in Coliform count. The TPC at refrigerated storage was observed as (1.69±0.58)106 to (5.0±0.68)106 while as at 20°C temperature it was observed as (1.5±0.35)106 to (4.5±0.12)10. Similarly the Yeast and mould count at refrigerated storage was observed as (1.0±0.92)106 while as at 20 °C temperature it was observed as ( 1.5±0.36)106 .The different samples of dahi were analysed for various sensorial attributes for their acceptance by using 9 point hedonic scale. The scores obtained with respect to colour, flavour, taste and aroma show good results and overall acceptability. Overall acceptability was also found to decrease significantly (p <.05) with increase in days of storage under refrigerated conditions. The results of the storage studies indicated the significant (p < .05) decrease in pH with the days of storage under different temperature conditions.

scholarly journals The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 329
Author(s):  
Vilma Quitral ◽  
Juanita Valdés ◽  
Valeska Umaña ◽  
Nicol Gallardo ◽  
María José Alcaino ◽  
...  
Keyword(s):  
Caloric Intake ◽  
Control Sample ◽  
Sensory Response ◽  
Physical Parameters ◽  
Microbiological Analysis ◽  
Texture Parameters ◽  
Moisture Variation ◽  
Sensory Preference ◽  
Hedonic Scale

The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

Preliminary Incubation Count as an Index of Raw Milk Microbiological Quality During Storage

1984 ◽  
Vol 47 (3) ◽  
pp. 206-208 ◽  
Author(s):  
J. J. RYAN ◽  
R. H. GOUGH ◽  
C. H. WHITE
Keyword(s):  
Microbiological Quality ◽  
Storage Period ◽  
Raw Milk ◽  
Plate Count ◽  
Bacterial Counts ◽  
Sample Group ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Milk Samples ◽  
Standard Plate

During a 5-month period, 200 raw milk samples were collected from two Louisiana milk plants. Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), and Proteolytic Count (PC) of each sample were initially determined, then monitored daily during a 5-d storage period at 2.2°C. As hypothesized, all bacterial counts increased during the storage period. The magnitude of the increase in bacterial numbers during storage was further investigated by dividing the milk samples into bacteriologically acceptable and unacceptable groups based on SPC or Preliminary Incubation (PI) count. An SPC of 1.0 × 105/ml and PI counts of 1.0 × 105/ml, 1.5 × 105/ml, 2.3 × 105/ml, and 3.0 × 105/ml were used to repeatedly dichotomize the 200 raw milk samples into two groups. Median SPC, PBC, and PC for each acceptable and unacceptable group were then calculated. Dichotomization based on PI counts yielded acceptable sample groups having consistently lower bacterial counts during storage than did the acceptable sample group, which resulted from the dichotomization based on a SPC of 1.0 × 105/ml. The results of this study indicated that the PI count is of considerable value for raw milk quality control.

scholarly journals INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

2016 ◽  
Vol 38 (3) ◽  
Author(s):  
JULIANA GONDIM DE ALBUQUERQUE ◽  
ANDREZA MORAES DUARTE ◽  
MARIA LÚCIA DA CONCEIÇÃO ◽  
JAILANE DE SOUZA AQUINO
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Point Of View ◽  
Purchase Intent ◽  
Microbiological Analysis ◽  
Spondias Purpurea ◽  
Hedonic Scale ◽  
The Cost ◽  
Physical And Chemical

ABSTRACT This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.

scholarly journals Effect of Partial Substitution of Sodium Chloride with Potassium Chloride and the Use of Garlic (Alium sativum L.) on the Sensory Qualities of Frankfurter

2005 ◽  
Vol 26 ◽  
pp. 57-64
Author(s):  
DB Nepali Karki ◽  
NP Roxas ◽  
Cessar C Sevilla ◽  
Romeo B Obedoza ◽  
VL Barraquio
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Sensory Evaluation ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Partial Substitution ◽  
Buffalo Meat ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Meat Type

A study was carried out from 1st July to 21st October 2003 at the Institute of Animal Science (IAS), University of the Philippines, Los Baños, College Laguna, Philippines. The study was based on the overall acceptability of substitution of sodium chloride by potassium chloride, frankfurters of broiler chicken and buffalo meat, which were prepared with or without garlic at 1:1 ratio. Frankfurters stored in chiller for over-night after the preparation (as fresh) and stored in freezer (-5 to -7°C) were taken out at 45 and 75 days for sensory evaluation. Ten experienced panelists were involved to evaluate sensory characteristics of frankfurters. Required amount of franks were cut into approximately 2.5 cm size and heated in microwave before serving to the panelists after randomly coding. Each panelist was served with four randomly allocated samples such that in each replication (block), two panelists were assigned. Juiciness, tenderness, color, flavor, off-flavor and overall acceptability were evaluated using the seven point Hedonic scale score card. Type of meat used and the storage period had significant influence in some of the sensory traits, such as juiciness, tenderness and color. Scores for juiciness and tenderness were significantly (P>0.05) higher with chicken franks. However, highly significant (P>0.01) difference was observed for color, favoring buffalo meat franks. Traits such as flavor and overall acceptability had higher scores for chicken than buffalo meat, although scores for offflavor had opposite values; higher with chicken, but was not significantly different. Sensory characteristics for stored products were scored lower than fresh. Color was influenced significantly (P>0.05) by meat type, salt, garlic and also storage period of 75 days. Meat type and storage interaction had significant (P>0.05) differences on juiciness, overall acceptability and tenderness. However, their effects as individual variable were not significant. When garlic was used at 2% level in combination with NaCl+KCl at 1:1 ratio the effectiveness was more pronounced from all respects. However, same percentage of garlic could not produce more acceptable franks with sodium chloride alone. All sensory parameters considered in the study were scored less either for 45 or 75 days storage than the fresh. However, statistically; except for off-flavor, no significant differences were observed between 45 and 75 days. Key words: Frankfurter, substitution, sensory evaluation, panelist, Hedonic scale, garlic J. Inst. Agric. Anim. Sci. 26:57-64 (2005)

scholarly journals Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 3 ◽  
Author(s):  
Elena Roselló-Soto ◽  
Cyrielle Garcia ◽  
Amandine Fessard ◽  
Francisco Barba ◽  
Paulo Munekata ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Cyperus Esculentus ◽  
Gluten Free ◽  
Fermented Beverages ◽  
Mycotoxigenic Fungi ◽  
Tiger Nuts

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probiotic cultures to tiger nut beverages has proven the ability of lactic acid bacteria to acidify the beverages. Preliminary sensory assays concluded that acceptable products are obtained. In the absence of pasteurization, the safety of tiger nut-based beverages is not warranted. In spite of fermentation, some foodborne pathogens or mycotoxigenic fungi have been observed in fermented beverages. Further studies are required to select a tailored bacterial cocktail which would effectively dominate endogenous flora, preserve bioactive compounds and result in a well-accepted beverage.

scholarly journals Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 217-221
Author(s):  
K. Valkaj ◽  
S. Kalit ◽  
M.T. Kalit ◽  
W.L. Wendorff
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Red Pepper ◽  
Aspergillus Ochraceus ◽  
Family Farms ◽  
Three Samples ◽  
Candida Famata ◽  
Two Samples ◽  
Red Peppers

The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P &lt; 0.01), protein, and total solids contents (P &lt; 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three samples purchased from the supermarkets had high numbers of yeasts and moulds. The yeasts Mucor sp. and Candida famata, and moulds Aspergillus niger and Aspergillus ochraceus, were detected in dry red pepper. The results showed that there was potential yeast and mould contamination among the Prgica cheeses produced from raw milk, as well as Prgica cheeses purchased from the supermarkets, produced from pasteurised milk under controlled conditions, also contained high numbers of yeasts and moulds probably due to contamination by dry red pepper used in their production. &nbsp;

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