Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, and the peel is discarded. This work aimed to produce sequilho biscuits with different concentrations of jaboticaba peel flour (JPF) and evaluate the technological and sensory properties of the products. Biscuits with four concentrations of JPF (B1= 0.75%, B2= 1.5% B3= 2.25% and B4= 3.0%) were prepared. The physicochemical analysis, instrumental texture, color, total flavonoids, and total anthocyanins were evaluated. Sensory perceptions were investigated using the check-all-that-apply (CATA) questionnaire, hedonic scale, and purchase intention scale. Jaboticaba peel flour had high levels of total flavonoids (227.9±14.6 mg 100 g-1) and total anthocyanins (114.2±4.2 mg cyanidin-3-glycoside 100 g-1). Specific volume and bite force were not affected by the addition of JPF. The global impression for all biscuits elaborated with JPF ranged from approximately 6.5 to 7.5. It positively influenced the global impression of the biscuits, with associations with the CATA terms of fruit flavor, jaboticaba flavor, and fruit aroma. However, terms related to the texture, such as fibrous and hard, negatively influenced the global impression. It is recommended to produce sequilho biscuits with JPF addition up to 1.5%. This study demonstrated that the food industry could better exploit the jaboticaba peel, meeting consumer demand for products with differentiated sensory characteristics

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Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis)

Research Society and Development ◽

10.33448/rsd-v10i15.21413 ◽

2021 ◽

Vol 10 (15) ◽

pp. e320101521413

Author(s):

Ana Carolina Sebastião Serra ◽

Nicole dos Santos Vilela de Souza ◽

Déborah Aparecida Bulde de Oliveira ◽

Laura Beatriz da Silva ◽

Lilliam May Grespan Estodutto da Silva

Keyword(s):

Purchase Intention ◽

Food Industry ◽

New Products ◽

Bowel Function ◽

Purchase Intentions ◽

Point Of View ◽

Nutritional Profile ◽

Treatment And Prevention ◽

Catholic University ◽

Hedonic Scale

The consumption of fiberis extrmely important, as its ingestion helps prevent diseases and regulate bowel function, so there is great interest ftom the food industry in the development of new products based on dietary fiber. The objetive of the present work was to elaborate and evaluate the acceptance of cookies made from apple flour. The study was carried out at the Biosaúde laboratory of the Don Bosco Catholic University, in Campo Grande – MS. The flour was prepared from apples from the same batch, dehydrated and crushed. In the cookies formulation, 45% of apple flour was used,which made up its base. The evaluation of the components and their quantity were carried out through chemical analysis, obtaining means and standard deviation. The sensory evaluation had 30 untrained judges, in which two tests were used during the research: the hedonic scale and the attitude or purchase intention scale. The results obtained presented an innovative cookies with apple flour, this one had a great response of acceptability index (85,08%), standing out in the purchase intentions. Through the data obtained, it is concluded that the product obtained can be commercially included under the sensory point of view, in addition to presenting an excellent nutritional profile, aiming at the treatment and prevention of diseases such as diabetes, dyslipidemia and intestinal disorders.

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Inulin Addition in Starch-based Dairy Desserts: Instrumental Texture and Sensory Aspects

Food Science and Technology International ◽

10.1177/1082013209341331 ◽

2009 ◽

Vol 15 (4) ◽

pp. 317-323 ◽

Cited By ~ 12

Author(s):

L.P. Lobato ◽

M.V.E. Grossmann ◽

M.T. Benassi

Keyword(s):

Experimental Design ◽

Food Industry ◽

Free Choice ◽

Textural Properties ◽

Combined Effect ◽

Sensory Characteristics ◽

Acceptance Test ◽

Textural Characteristics ◽

Texture Parameters ◽

Instrumental Texture

Interactions between ingredients have a wide application in the food industry. The objective of this work was to investigate the combined effect of milk, starch, and inulin on textural properties (firmness, gumminess, cohesiveness, and adhesiveness), syneresis, and sensory characteristics of pudding (by free-choice profile (FCP) and acceptability test), applying the experimental design for mixtures. Milk and starch were significant for all the studied texture parameters. Milk, inulin, and the interaction of the inulin with starch were significant for syneresis. It was possible to formulate pudding with the maximum inulin concentration (3.9%) with good textural characteristics. The judges were capable of distinguishing attribute differences and similarities, mainly in relation to texture, by applying the FCP. In the acceptance test, the judges concluded that there are no differences (p < 0.05) among the tested formulations. The different proportions among ingredients in the system can affect the characteristics of the final product. Inulin inclusion in pudding, as a functional ingredient, was successful.

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The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods ◽

10.3390/foods10020254 ◽

2021 ◽

Vol 10 (2) ◽

pp. 254

Author(s):

Aislinn M. Richardson ◽

Andrey A. Tyuftin ◽

Kieran N. Kilcawley ◽

Eimear Gallagher ◽

Maurice G. O’Sullivan ◽

...

Keyword(s):

Physicochemical Analysis ◽

Acceptance Testing ◽

Rebaudioside A ◽

Simultaneous Reduction ◽

Sponge Cake ◽

Overall Acceptability ◽

Sensory Acceptance ◽

Intensity Parameters ◽

Sensory Parameters ◽

Instrumental Texture

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further experiments. After a 50% fat replacement (FR), no significant differences were found between 30% sucrose-replaced sponge cake samples in relation to all sensory (hedonic and intensity) parameters investigated. Flavour and aroma intensity attributes such as buttery and sweet and, subsequently, liking and OA of samples were negatively affected after a 75% FR (p < 0.05). Instrumental texture properties (hardness and chewiness (N)) did not discriminate between samples with increasing levels of FR using Pbb. Moisture content increased significantly with FR (p < 0.05). A simultaneous reduction in fat (42%) and sucrose was achieved (28%) in sponge cake samples without negatively affecting OA. Optimised samples contained significantly more dietary fibre (p < 0.05).

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

REVISTA BRASILEIRA DE AGROTECNOLOGIA ◽

10.18378/rebagro.v12i2.8898 ◽

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.

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Fungos micorrízicos arbusculares influenciam o desempenho hortícola de cultivares de morangueiro

Research Society and Development ◽

10.33448/rsd-v10i7.16972 ◽

2021 ◽

Vol 10 (7) ◽

pp. e45410716972

Author(s):

José Luís Trevizan Chiomento ◽

João Eduardo Carniel de Paula ◽

Fabiola Stockmans De Nardi ◽

Thomas dos Santos Trentin ◽

Fernando Brollo Magro ◽

...

Keyword(s):

Root System ◽

Mycorrhizal Fungi ◽

Arbuscular Mycorrhizal ◽

Fungal Species ◽

Mycorrhizal Colonization ◽

Total Flavonoids ◽

Plant Host ◽

Dual Purpose ◽

Total Anthocyanins ◽

Strawberry Cultivars

The inoculation of strawberry cultivars with arbuscular mycorrhizal fungi (AMF) is a profitable and viable biotechnological tool, with potential to improve the horticultural performance of plants. However, this biotechnology is lacking and unknown to producers. The aim of the research was to investigate whether strawberry cultivars in the absence and presence of inoculation with AMF differ in their horticultural performance. The treatments, delineated in a bifactorial scheme, were four strawberry cultivars in the absence and presence of two AMF-based inoculants. The experiment was designed in randomized blocks, with three replications. The root system of ‘Albion’ cultivar showed the highest mycorrhizal colonization. Claroideoglomus etunicatum showed greater capacity to infect plant roots. ‘Portola’ was the most productive cultivar and ‘Albion’ and ‘Aromas’ produced strawberries with the highest levels of total anthocyanins. It is concluded that the use of mycorrhizal biotechnology enhances the levels of total flavonoids in fruits of the ‘Albion’ cultivar inoculated with the fungal species C. etunicatum. The root system of ‘Albion’ cultivar has greater mycorrhizal colonization. The fungal species C. etunicatum is more effective in colonizing the roots of the plant host. It is suggested to use the ‘Portola’ cultivar to obtain higher fruit yields and the ‘Albion’ and ‘Aromas’ cultivars for producers who aim to obtain strawberries with higher levels of total anthocyanins. ‘Aromas’ is recommended for those seeking a dual purpose (production and quality).

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Optimization and Evaluation of Bioactive Characteristics of Commercial Rumex abyssinicus (Mekmeko) Tea in Ethiopia

10.20944/preprints202011.0281.v1 ◽

2020 ◽

Author(s):

Kiber Gashe ◽

Tazebew Alemu

Keyword(s):

Antioxidant Capacity ◽

Mineral Composition ◽

Physicochemical Parameters ◽

Titratable Acidity ◽

Sensory Attributes ◽

Total Flavonoids ◽

Total Phenols ◽

Titrable Acidity ◽

Total Anthocyanins ◽

Nutraceutical Properties

The physicochemical parameters, mineral composition, and nutraceutical properties of commercial “mekmeko” teas powder were analyzed in the present study. The pH of samples was slightly acidic (3.74 to 4.15), titratable acidity was low (0.094 to 0.155%) and sensory attributes (over all acceptability) were wide variable (5.9 - 6.69). The optimized selected commercial “mekmeko” tea obtained pH(4.05), titrable acidity(0.069%) ,acceptable sensory results (6.69), acceptable highest content of zinc (0.069 mg•L−1), magnesium (2.12 mg•L−1), potassium (62.34 mg•L−1),iron (0.28 mg•L−1) and calcium (17.19 mg•L−1). The nutrceticual property of optimized commercial “mekmeko” tea obtained acceptable highest content in total phenols (211.38 mg•L−1), total flavonoids (62.98 mg•L−1), total catechins (409.67 mg•L−1), and total anthocyanins (581.97 mg•L−1). Optimized “Mekmeko” teas showed the highest antioxidant capacity levels in DPPH (718.41 μmolTE•L−1), ABTS (607.62μmolTE•L−1), and FRAP (953.81μmolTE•L−1) assays. The results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink “mekmeko” tea based on the physicochemical, nutritional and nutraceutical properties.

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Blind Comparison of Patient Preference for Flavored Colestid Granules and Questran Light

Annals of Pharmacotherapy ◽

10.1177/106002809302700603 ◽

1993 ◽

Vol 27 (6) ◽

pp. 700-703 ◽

Cited By ~ 3

Author(s):

Paul W. Jungnickel ◽

Mark S. Shaefer ◽

Pierre A. Maloley ◽

James R. Campbell ◽

Gregory G. Shawaryn ◽

...

Keyword(s):

Patient Preference ◽

Orange Juice ◽

Bottled Water ◽

Sensory Characteristics ◽

Point Scale ◽

Double Blind ◽

Sensory Characteristic ◽

Significant Difference ◽

Blind Comparison ◽

Hedonic Scale

OBJECTIVE: To compare the sensory and mixability characteristics of Flavored Colestid Granules (a new colestipol formulation) with Questran Light (the most recent cholestyramine formulation). METHODOLOGY: Seventy-two nonsmoking adults between the ages of 25 and 64 years were enrolled in the study. Subjects assessed the sensory and mixability characteristics of each product in chilled bottled water and orange juice after at least a one-hour fast. Products were administered in a double-blind, randomized fashion. The sensory characteristics that were rated included overall rating, aftertaste, appearance, aroma, color, consistency, flavor, sweetness, mouthfeel, and thickness. Each characteristic was rated with a nine-point hedonic scale. Mixability of the products was assessed on a five-point scale. Subjects also were asked to choose which product they preferred as to sensory and mixability characteristics in each vehicle. RESULTS: Fifty-three of the 72 subjects preferred the sensory characteristics of Flavored Colestid Granules in water (p<0.001). Questran Light was preferred by 61 subjects when mixed in orange juice (p<0.001). The sensory characteristic rating scores also supported subject preferences for Flavored Colestid Granules in water and Questran Light in orange juice. Mixability of Flavored Colestid Granules was rated significantly better (p<0.001) than Questran Light in water. There was no significant difference for mixability between the products in orange juice. CONCLUSIONS: Questran Light was significantly preferred on a sensory basis when mixed in orange juice. Flavored Colestid Granules was significantly preferred over Questran Light for both sensory and mixability characteristics with water as the vehicle.

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Life Cycle Assessment of Maize-Germ Oil Production and The Use of Bioenergy to Mitigate Environmental Impacts: A Gate-To-Gate Case Study

Resources ◽

10.3390/resources8020060 ◽

2019 ◽

Vol 8 (2) ◽

pp. 60 ◽

Cited By ~ 5

Author(s):

Mattias Gaglio ◽

Elena Tamburini ◽

Francesco Lucchesi ◽

Vassilis Aschonitis ◽

Anna Atti ◽

...

Keyword(s):

Life Cycle Assessment ◽

Life Cycle ◽

Environmental Impacts ◽

Energy Demand ◽

Food Industry ◽

Renewable Energy Sources ◽

Environmental Benefits ◽

Impact Categories ◽

Industrial Processing ◽

The Impact

The need to reduce the environmental impacts of the food industry is increasing together with the dramatic increment of global food demand. Circulation strategies such as the exploitation of self-produced renewable energy sources can improve ecological performances of industrial processes. However, evidence is needed to demonstrate and characterize such environmental benefits. This study assessed the environmental performances of industrial processing of maize edible oil, whose energy provision is guaranteed by residues biomasses. A gate-to-gate Life Cycle Assessment (LCA) approach was applied for a large-size factory of Northern Italy to describe: (i) the environmental impacts related to industrial processing and (ii) the contribution of residue-based bioenergy to their mitigation, through the comparison with a reference system based on conventional energy. The results showed that oil refinement is the most impacting phase for almost all the considered impact categories. The use of residue-based bioenergy was found to drastically reduce the emissions for all the impact categories. Moreover, Cumulative Energy Demand analysis revealed that the use of biomass residues increased energy efficiency through a reduction of the total energy demand of the industrial process. The study demonstrates that the exploitation of residue-based bioenergy can be a sustainable solution to improve environmental performances of the food industry, while supporting circular economy.

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

Journal of the Institute of Agriculture and Animal Science ◽

10.3126/jiaas.v26i0.612 ◽

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)

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Mutton mortadella supplemented with yacón meal

Ciência Rural ◽

10.1590/0103-8478cr20180349 ◽

2018 ◽

Vol 48 (9) ◽

Author(s):

Alexandre Cristiano Santos Júnior ◽

Fábio da Costa Henry ◽

Jonhny de Azevedo Maia Júnior ◽

Monique Moreira Moulin ◽

Suzana Maria Della Lucia ◽

...

Keyword(s):

Purchase Intention ◽

Meat Products ◽

Sensory Characteristics ◽

Promising Alternative ◽

Pork Fat ◽

And Control

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

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