scholarly journals Physicochemical and sensory analysis of salted cereals bars developed with vegetables rich in carotenoids

2021 ◽  
Vol 10 (2) ◽  
pp. e44210212824
Author(s):  
Isabella Maciel Costa ◽  
Sabrina Sandy Vasconcelos da Silva ◽  
Amanda Nayara Abreu Silva ◽  
Franciele Marques de Oliveira ◽  
Aline Cristina Arruda Gonçalves ◽  
...  
Keyword(s):  
Texture Analysis ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Total Carotenoids ◽  
High Protein Content ◽  
Food Industries ◽  
Physicochemical Composition ◽  
Sensory Acceptance ◽  
Significant Difference ◽  
Cereal Bars

Cereal bars are very appreciated by Brazilian consumers, especially because they are practical food with diverse flavors and compositions. They are easy to carry, do not need refrigeration, and can be a source of nutrients.  However, salty cereal bars are not explored by food industries, and new formulations using healthier raw materials, such as rich in carotenoids vegetables, should be studied, especially concerning the acceptance of these new products by consumers. This study aimed to develop salted cereal bars with the addition of vegetables rich in carotenoids (dried tomato, dehydrated carrot and fresh kale). The physicochemical composition, texture analysis, and sensory acceptance were evaluated. Formulations with dried tomato and carrot were classified as a source of protein, while the cereal bars elaborated with kale can be classified as high protein content. The addition of cheese did not influence (p >0.05) the hardness parameter in texture analysis. Samples added of dried tomato showed the highest concentrations of total carotenoids. In the sensory analysis, the addition of the cheese layer only increased the color acceptance for the kale cereals bar (p<0.05). For the other sensory attributes, there was no significant difference (p> 0.05) between samples with or without cheese for the same flavor. The dried tomato and carrot cereal bars were the most accepted and did not differ statistically (p > 0.05) for all the attributes. Therefore, it was possible to develop salted cereal bars with the addition of vegetables rich in carotenoids and obtain good nutritional, physicochemical, and sensory characteristics.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals The content of carotenoids in plant fruits of Sorbus L. species and varieties when introduced in the North (Komi Republic)

2021 ◽  
Vol 10 (3) ◽  
pp. 112-116
Author(s):  
Olga Valerievna Skrotskaya ◽  
Vasiliy Vitalyevich Punegov
Keyword(s):  
Raw Materials ◽  
Komi Republic ◽  
Total Carotenoids ◽  
Food Industries ◽  
Plant Raw Materials ◽  
The North ◽  
Republic Of Bashkortostan ◽  
Mountain Ash ◽  
Far Eastern ◽  
Different Content

The paper presents data on the study of the content of carotenoids in plant fruits of different Sorbus species and varieties when introduced in the Komi Republic. As a result of a biochemical analysis, the accumulation of various amounts of carotenoids has been revealed: from 2,6 to 43 mg/%, depending on the species, sample and variety. The author compared the content of this group of substances in raw materials of plants introduced in the Komi Republic with the ones growing in other regions of Russia (Republic of Bashkortostan, Republic of Mordovia, Saratov, Penza, Moscow Region and others). It has been shown that under northern conditions in rowan fruits the value of the total carotenoids prevails in representatives of the Sorbus section with an East Asian range ( S. pohuashanensis , S. discolor , S. amurensis ), except the Far Eastern species S. sambucifolia . A different content of carotenoids in the plant fruits of S. aucuparia samples has been established: the maximum is in the sample from Yoshkar-Ola, which is 3-5 times higher than that in S. aucuparia from the Komi Republic. The content of this group of substances in the rowan fruits of the three studied varieties (Businka, Rubinovaya and Sorbinka) has been determined; their predominance in the Sorbinka variety has been shown. The study of the biochemical composition of plant raw materials of mountain ash species and varieties with the highest content of carotenoids when introduced in the North should be continued in order to further assess its qualitative composition and to develop recommendations for its use as a medicinal product, as well as a source of functional ingredients for pharmaceutical and food industries.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals 2-Piece Cork Stoppers as Alternative for Valorization of Thin Cork Planks: Analysis by LCA Methodology

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 873
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Jorge Luis García-Alcaraz ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Raw Materials ◽  
Lca Methodology ◽  
Significant Difference ◽  
Different Dimensions ◽  
The Impact ◽  
Different Thickness ◽  
Cork Stoppers ◽  
Wine Bottle

Natural stoppers are a magnificent closure for the production of aging wines and unique wines, whose application is limited by the availability of raw materials and more specifically of cork sheets of different thickness and quality. The growing demand for quality wine bottle closures leads to the search for alternative stopper production. The two-piece stopper is an alternative since it uses non-usable plates in a conventional way for the production of quality caps. The present study has analyzed the impact of the manufacture of these two-piece stoppers using different methodologies and for different dimensions by developing an LCA (Life Cycle Assessment), concluding that the process phases of the plate, its boiling, and its stabilization, are the phases with the greatest impact. Likewise, it is detected that the impacts in all phases are relatively similar (for one kg of net cork produced), although the volumetric difference between these stoppers represents a significant difference in impacts for each unit produced.

scholarly journals Development of Immunohistochemical Methods for Casein Detection in Meat Products

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 28
Author(s):  
Ludmila Kalčáková ◽  
Matej Pospiech ◽  
Bohuslava Tremlová ◽  
Zdeňka Javůrková ◽  
Irina Chernukha
Keyword(s):  
Milk Protein ◽  
Production Efficiency ◽  
Raw Materials ◽  
Meat Products ◽  
Milk Proteins ◽  
Increase Production Efficiency ◽  
Allergenic Potential ◽  
Significant Difference ◽  
Dairy Ingredients ◽  
Immunohistochemical Methods

To increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods. This study presents newly developed immunohistochemical (IHC) methods for casein detection in meat products. Casein was successfully detected directly in meat products where sensitivity was determined at 1.21 and specificity at 0.28. The results obtained from the IHC were compared with the Enzyme-Linked Immuno Sorbent Assay (ELISA) and there was no statistically significant difference between the IHC and ELISA methods (p > 0.05). The correspondence between the methods was 72% in total. The highest correspondence was reached in frankfurters (90%), the lowest in canned pâté (44%).

Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yang Jiang ◽  
Jinhua Du ◽  
Liguo Zhang
Keyword(s):  
Texture Analysis ◽  
Sensory Evaluation ◽  
Rupture Strength ◽  
Water Holding Capacity ◽  
Textural Characteristics ◽  
Sensory Acceptance ◽  
Water Holding ◽  
Rupture Distance ◽  
Better Than

AbstractTo comparatively investigate the applications potential of pectin from steeped hawthorn wine pomace (SHP), pectin-enriched yogurt was produced at set/stirred form using apple-sourced commercial pectin (CP) as control. The focus was mainly on the effect of pectins on the texture and stability of yogurt, as well as the analysis of appearance and taste, which were mainly characterized by texture analysis and sensory evaluation. Texture analysis indicated that the performance of SHP was better than that of CP, which could increase the gel rupture strength and rupture distance of set yogurt. SHP could also improve the firmness, denseness and viscosity of stirred yogurt. In other respects, SHP could also significantly increase the water holding capacity and sensory acceptance of both types of yogurt. The utilization of SHP for improving the quality of yogurt demonstrated its great potential in developing the sustainable applications of the by-product from steeped hawthorn wine.

Reaction Heat of High Alkali Aluminosilicate Glass Batches in Melting Process

2014 ◽  
Vol 852 ◽  
pp. 71-75 ◽  
Author(s):  
Ying Liang Tian ◽  
Jin Shu Cheng ◽  
Jing Zhang ◽  
Yan Li Shao ◽  
Xiao Li
Keyword(s):  
Raw Materials ◽  
Melting Process ◽  
Aluminosilicate Glass ◽  
Heating Process ◽  
Analysis Method ◽  
Optimization Scheme ◽  
Reaction Heat ◽  
Significant Difference ◽  
Carbonate Decomposition ◽  
High Alkali

High alkali aluminosilicate glass batches were prepared by five different raw materials, reaction heat of which in melting process was studied by means of DSC thermal analysis method. The results show that reaction heat of batches in the heating process of 25-1600°C exists a significant difference, and which is among 4396.38 J/g-5311.14 J/g, moreover the least is the batches using petalite, while the most is spodumene. In the whole heating process, 380-800°C is carbonate decomposition stage, which accounts for 42-46% of the total absorbed heat; and 800-1200°C is silicate reaction stage, 40-50%; and 1200-1600°C is glass clarify and homogenization phase , 6%-16%. Therefore, carbonate decomposition and silicate reaction is the main part of batches heat consumption, the optimization scheme for materials has a significant effect on energy saving and emission reduction.

scholarly journals Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2246
Author(s):  
Andressa Alves de Oliveira ◽  
Alexandre Guedes Torres ◽  
Daniel Perrone ◽  
Mariana Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Consumer Acceptance ◽  
Sensory Acceptance ◽  
High Hydrostatic Pressure Processing ◽  
Euterpe Edulis ◽  
Significant Difference ◽  
Strong Candidate ◽  
The Ideal

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

scholarly journals Influence of the season and lactation on the milk composition of goats-producers of biosimilar human lactoferrin

2021 ◽  
pp. 81-91
Author(s):  
A. I. Budevich ◽  
E. V. Petrushko ◽  
D. M. Bogdanovich ◽  
V. N. Kuznetsova ◽  
Iu. K. Kirikovich
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Transgenic Animals ◽  
Freezing Temperature ◽  
Milk Composition ◽  
Human Lactoferrin ◽  
Physicochemical Composition ◽  
Nonfat Milk ◽  
Milk Solids

The seasonal variability of the physicochemical parameters of milk of both ordinary goats and goats producers of a biosimilar human lactoferrin has been established. The average values of the mass fraction of fat, protein, lactose, nonfat milk solids, density index in the second and third quarters were lower than in the first and fourth quarters. At the same time, the difference between the spring-summer and autumn-winter periods in the mass fraction of fat was 25%. In the mass fraction of protein, lactose, nonfat milk solids, density it was 5–7%. Comparative analysis of milk from goats-producers of a biosimilar human lactoferrin of various lactations revealed a number of changes in the physicochemical composition of raw materials in comparison with non-transgenic animals: an increase in the mass fraction of protein by 4–6% (P˂0.05), of lactose by 2–6 (P˂0.05), nonfat milk solids by 1–6, density by 2–5% (P˂0.05), freezing temperature by 5 and a decrease in the mass fraction of fat by 5–8% (P˂0, 05). At the same time, the indicators of active and titratable acidity of milk were similar in all groups of animals. At the same time, the concentration of human lactoferrin in the milk of producers of the second and third lactation had almost identical seasonal changes in the increase and decrease in the synthesis of lactoferrin in the mammary gland during the year: in the first quarter – 2.88 and 2.97 g/l, in the second – 4.76 and 4.63, in the third – 7.44 and 7.55 and in the fourth – 7.97 and 6.72 with an average annual value of 5.84 and 5.72 g/l, respectively.

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