Stability of Sorgum, Peanut Blende (Spb) Food Supplement under Ambient Conditions for Treatment of Moderate Acute Malnutrition in Children 6-59 Months

Shelf life is the recommended maximum time for which the defined quality of specified characteristics of the goods or products remains acceptable under expected (or specified) conditions of handling, storage and distribution and or display. Stability assessment of a local food supplement consisting of a premix of milled sorghum, ground nut paste, honey and cow ghee (SPB) was conducted from November 2014to January 2015. The study investigate the length of stay of SPB at ambient conditions with desirable sensory quality attributes of taste, color and texture. This was a cross sectional study design with a sensory evaluation questionnaire using a 5-point hedonic scale. Control sample was labeled as (A) and experimental (B). Sample A was freshly prepared once every week while sample B was kept constant. 24 participants with similar demographic characteristics were randomly selected to evaluated the sensory attributes of the porridges made from each sample. Only the investigator was aware of the treatment given to the participants. Sensory scores for all attributes were greater than four on a five-point hedonic scale. There were no significant differences (P>0.05) in all the five attributes between the two samples in the first 5 weeks of evaluation. A significant difference was observed in color during the week 9 (P<0.02), aroma in week 6 (P < 0.01) and taste in week 7 (P< 0.01). There was no significant difference in the texture of the samples throughout the time of the study. Taste and aroma recorded the lowest scores at 3.0 and 3.7 respectively after 9 weeks. Texture did not change during study time. Honey has anti-microbial properties and its inclusion improves water-binding capacity which prolong shelf life. The length of stay of SPB at room temperature with desirable sensory quality attributes of taste, color and texture was 8 weeks. This storage time could further be increased by use of antioxidants.

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How label and nutritional claims affect consumers’ acceptance, buying intention and quality perception toward a beverage made from cashew nut

Nutrition & Food Science ◽

10.1108/nfs-11-2018-0309 ◽

2019 ◽

Vol 49 (6) ◽

pp. 1243-1251 ◽

Cited By ~ 2

Author(s):

Marina Cabral Rebouças ◽

Maria do Carmo Passos Rodrigues ◽

Silvia Maria de Freitas

Keyword(s):

New Product ◽

Quality Attributes ◽

Attitude Scale ◽

Content Type ◽

Cashew Nut ◽

Significant Difference ◽

Perception Of Quality ◽

Two Phases ◽

Mango Juice ◽

Hedonic Scale

Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception of quality characteristics of a new functional beverage made from cashew nut milk and added with mango juice and prebiotic substances. Design/methodology/approach Three versions of the front label were developed, which differed just by the type of nutritional claim presented (“0 per cent lactose and 0 per cent cholesterol; 0 per cent lactose, 0 per cent cholesterol and source of fibers, 0 per cent lactose, 0 per cent cholesterol and antioxidants”) and were evaluated in two phases, expectation and informed. For the evaluation, consumers used a multi-attribute scale, the nine-point hedonic scale and a nine-point semi-structured buying attitude scale. Findings The labels created a positive expectation on the consumers regarding the quality attributes, overall impression (mean = 6.0 “Like slightly”) and buying attitude (mean = 6.0 “Would probably buy”). After tasting the beverage associated with labels (informed phase), consumers kept a positive evaluation. The t-test performed between the pair of means of both phases showed that there has not been a significant difference regarding the quality attributes (p > 0.05), special, attractive, nutritive, healthy and buying attitude (Label 1, p = 0.26; Label 2, p = 0.18; Label 3, p = 0.26) in all labels. Originality/value The authors evaluated how the influence of label and nutritional claims in regards to a new product, a beverage made from cashew nut, affects its acceptance, buying attitude and characteristics of quality. Until this moment, there are no studies that evaluate how external attributes affect the acceptance of this beverage totally unique in the Brazilian market.

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Extract from Broccoli Byproducts to Increase Fresh Filled Pasta Shelf Life

Foods ◽

10.3390/foods8120621 ◽

2019 ◽

Vol 8 (12) ◽

pp. 621

Author(s):

Luisa Angiolillo ◽

Sara Spinelli ◽

Amalia Conte ◽

Matteo Alessandro Del Nobile

Keyword(s):

Shelf Life ◽

Sensory Quality ◽

Phenolic Content ◽

Control Sample ◽

In Vitro Digestion ◽

Nutritional Content ◽

Life Test ◽

Natural Extract ◽

Before And After

The aim of the study was to evaluate the efficacy of extract from broccoli byproducts, as a green alternative to chemical preservation strategies for fresh filled pasta. In order to prove its effectiveness, three different percentages (10%, 15%, and 20% v/w) of extract were added to the filling of pasta. A shelf life test was carried out by monitoring microbiological and sensory quality. The content of phenolic compounds before and after in vitro digestion of pasta samples was also recorded. Results underlined that the addition of the natural extract helped to record a final shelf life of about 24 days, that was 18 days longer in respect to the control sample. Furthermore, results highlighted that the addition of byproducts extract to pasta also increased its phenolic content after in vitro digestion. Therefore, broccoli byproducts could be valorized for recording extracts that are able to prolong shelf life and increase the nutritional content of fresh filled pasta.

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Polysaccharide based edible coating on sapota fruit

International Agrophysics ◽

10.1515/intag-2016-0019 ◽

2016 ◽

Vol 30 (4) ◽

pp. 551-557 ◽

Cited By ~ 8

Author(s):

Joslin Menezes ◽

K.A. Athmaselvi

Keyword(s):

Shelf Life ◽

Edible Coating ◽

Agricultural Products ◽

Soluble Solids ◽

Ambient Conditions ◽

Chemical Parameters ◽

Organoleptic Properties ◽

Physico Chemical ◽

Significant Difference ◽

Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

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Effect of hyperbaric treatments on the quality attributes of tomato

Canadian Journal of Plant Science ◽

10.4141/cjps2011-168 ◽

2012 ◽

Vol 92 (3) ◽

pp. 541-551 ◽

Cited By ~ 15

Author(s):

Bernard Goyette ◽

Clément Vigneault ◽

Marie Thérèse Charles ◽

Vijaya G. S. Raghavan

Keyword(s):

Weight Loss ◽

Tomato Fruit ◽

Titratable Acidity ◽

Quality Attributes ◽

Soluble Solids ◽

Postharvest Quality ◽

Ambient Conditions ◽

Hyperbaric Treatment ◽

Acid Ratio ◽

Significant Difference

Goyette, B., Vigneault, C., Charles, M. T. and Raghavan, V. G. S. 2012. Effect of hyperbaric treatments on the quality attributes of tomato. Can. J. Plant Sci. 92: 541–551. An experimental hyperbaric system was conceptualized, designed and built to explore the effect of hyperbaric treatment on the quality attributes of tomato. Tomato fruits at the early breaker stage were subjected to hyperbaric pressures of 1, 3, 5, 7 or 9 atmabs for different durations (5, 10 or 15 d) at 13°C. The effect of hyperbaric treatment on postharvest quality of tomato fruit was evaluated with an emphasis on weight loss, firmness, color, titratable acidity (TA) and total soluble solids (TSS). Hyperbaric treated tomato fruit ripened more slowly and were characterized by lower respiration rate than fruits kept under ambient conditions. Significant differences in weight loss, color, lycopene concentration and firmness were found between hyperbaric treated and control tomato fruit. No significant difference was found in the sugar/acid ratio (TSS/TA).

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Effect of Galangal Essential Oil Emulsion on Quality Attributes of Cloudy Pineapple Juice

Frontiers in Nutrition ◽

10.3389/fnut.2021.751405 ◽

2021 ◽

Vol 8 ◽

Author(s):

Wei Zhou ◽

Yuefang Sun ◽

Liqiang Zou ◽

Lei Zhou ◽

Wei Liu

Keyword(s):

Thermal Treatment ◽

Essential Oil ◽

Shelf Life ◽

Radical Scavenging ◽

Antimicrobial Properties ◽

Quality Attributes ◽

Soluble Solids ◽

Oil Emulsion ◽

Pineapple Juice ◽

Significant Difference

Galangal essential oil is obtained from the rhizomes of galangal with proven anti-inflammatory, antioxidant, antiviral, and antimicrobial properties, which are valuable in the food industry. To explore the effect of galangal essential oil on the quality of pineapple juice, 0.05, 0.1, 0.2, and 0.4% galangal essential emulsion were added, and their influence on the physical stability, physicochemical properties, microbial quantity, and aroma profiles of cloudy pineapple juice were evaluated. The essential oil emulsion of galangal is a milky white liquid with a strong aroma of galangal. The pH values of emulsion increased from 4.35 to 5.05 with the increase in essential oil concentration, and there was no significant difference in the particle size of the pineapple juice. The results showed that the galangal essential oil emulsion was stable and the stability of the cloudy pineapple juice was significantly enhanced by the essential oil emulsion determined using LUMiSizer. The cloudy pineapple juice with a 0.2% essential oil emulsion showed the most stability during storage. The lightness of the cloudy pineapple juice increased instantly with the essential oil emulsion addition. In addition, the microbial quantity of the cloudy pineapple juice was decreased by the individual essential oil emulsion or combined with thermal treatment to hold a longer shelf life. The microbial counts in pineapple juice treated by 0.4% essential oil emulsion and thermal treatment only increased from 1.06 to 1.59 log CFU/ml after 4 days of storage at 25°C. Additionally, the pH and total soluble solids showed a slightly increasing trend; however, the value of titratable acidity, free radical scavenging capacity, and ascorbic acid content of the cloudy pineapple juice showed no significant change. Finally, the results of the electronic nose showed that the aroma components of the pineapple juice were changed by the essential oil emulsion and thermal treatment, and the difference was especially evident in the content of the sulfur, sulfur organic, and aromatics compounds. Consequently, the results indicated that galangal essential oil emulsion can be used as juice additives to improve the quality attributes and extend the shelf-life of cloudy pineapple juice.

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CARACTERIZAÇÃO E AVALIAÇÃO SENSORIAL DE SORVETE COM EXTRATO AQUOSO DE YACON

e-xacta ◽

10.18674/exacta.v6i2.1046 ◽

2013 ◽

Vol 6 (2) ◽

pp. 155 ◽

Cited By ~ 2

Author(s):

Rafaela Vacondio ◽

Emilia Savioli Lopes ◽

Nayara C Rosa ◽

Adriana R Carvalho ◽

Gabriella Giani Pieretti ◽

...

Keyword(s):

Composition Analysis ◽

Two Samples ◽

Significant Difference ◽

Sensory Qualities ◽

Yellow Coloration ◽

Global Aspect ◽

Sugar Levels ◽

Hedonic Scale ◽

Repeated Consumption ◽

High Acceptance Rate

O yacon está sendo considerado um alimento nutracêutico em decorrência dos estudos sobre a diminuição dos níveis de açúcar no sangue após seu consumo repetido por de ser rico em fibras alimentares, especialmente as solúveis ou viscosas, dentre elas inulina e Frutoligossacarídeos (FOS). O crescente aumento da busca no mercado por produtos que apresentem, além de qualidade sensorial e nutricional, benefícios associados à saúde faz com que as pesquisas nesse ramo cresçam. Com isso, o objetivo do trabalho foi elaborar e avaliar um sorvete com extrato aquoso de yacon em diferentes concentrações. Foram elaboradas duas amostras (F1 com adição de 5% de extrato de yacon e F2 com 10%) e realizaram-se análises de composição centesimal (umidade, cinzas, proteínas, lipídeos e carboidratos) e sensoriais (escala hedônica para cor, sabor, textura, aroma e aspecto global), cor e textura instrumental. A composição centesimal não apresentou diferença significativa (p>0,05) para umidade, cinzas e carboidratos. O teor de proteína foi menor para F2 e o teor de lipídeo foi maior para F2. As amostras apresentaram a cor amarela clara com alta luminosidade e não diferiram significativamente na textura expressa em força de compressão. As duas formulações foram sensorialmente aceitas, não apresentando diferença significativa entre si e conferindo um alto índice de aceitação.AbstractYacon is being considered a nutraceutical food due to studies about the decrease of sugar levels in blood after its repeated consumption, and also for being rich in food fibers, specially the soluble or viscous, among them fructooligosaccharides and inulin. The increasing search in the market for products presenting beyond sensory qualities, nutritional and health benefits, makes the researches in this field grows. The goal of this task was to develop an ice cream with aqueous extract of yacon, in different concentrations. It were prepared two samples, (F1 with addition of 5% of yacon extract, and F2 with 10% of it) and were performed centesimal composition analysis (humidity, ashes, protein, lipids, carbohydrates) and sensory analysis (Hedonic scale for color, taste, texture, flavor and global aspect), beyond color and instrumental texture. The centesimal composition showed no significant difference (p> 0.05) for moisture, ash and carbohydrates. The protein content was lower for F2 and lipid content was higher for F2.Samples displayed a clear yellow coloration, with high luminosity and didn’t differ significantly in texture, expressed in compression force. The two formulations were sensory acceptable, showing no significant difference between it and confirming a high acceptance rate.

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Use of Edible Coating to Preserve Pecans at Room Temperature

HortScience ◽

10.21273/hortsci.41.1.188 ◽

2006 ◽

Vol 41 (1) ◽

pp. 188-192 ◽

Cited By ~ 26

Author(s):

Elizabeth A. Baldwin ◽

Bruce Wood

Keyword(s):

Shelf Life ◽

Room Temperature ◽

Carya Illinoinensis ◽

Acid Oxidation ◽

Edible Coatings ◽

Ambient Conditions ◽

Ambient Temperatures ◽

Plastic Bags ◽

Off Flavors ◽

Hedonic Scale

Unsaturated fatty acid oxidation results in rancid off-flavors in pecan [Carya illinoinensis(Wangenh.) K. Koch] kernels, which shortens shelf life under ambient conditions. For this reason kernels are stored under costly refrigeration. Edible coatings [hydroxypropyl cellulose (HPC) and carboxymethyl cellulose (CMC), plus various additives] were used to restrict oxygen contact with kernel associated fats by acting as a barrier to gas exchange. Fresh pecans were acquired from orchards, air-dried, shelled, and treated with various coating formulations. The kernels were then drained, dried, and stored several months in open air or perforated zip-lock plastic bags at 20 to 25 °C and periodically evaluated by 18 to 20 sensory panelists using a 9-point hedonic scale for appearance, shine, off-flavor or overall flavor, and texture. Coated kernels generally scored lower for off-flavor, and higher for overall flavor. Preliminary coatings resulted in a less preferred appearance, but modifications to formulations of subsequent coatings resulted in either improved appearance or had no effect on appearance of kernels compared with uncoated control. Coatings with CMC imparted a shine to coated kernels, but did not generally affect texture. Hexanal accumulation, a good indicator of rancidity, of the homogenate of kernels stored at ambient temperatures for 5 and 9 months was lower in kernels coated with CMC than in the uncoated control, with CMC coatings including α-tocopherol being most effective. Thus, CMC-based coatings exhibit potential for extending the shelf life of pecan kernels.

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Effect of Conditioning Methods on Mechanical Properties of Raw Bael Fruit

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1788 ◽

2021 ◽

Author(s):

Indrajeet Sahu ◽

Kalpana Rayaguru ◽

Rashmi Ranjan Pattnaik ◽

Sanjaya Kumar Dash

Keyword(s):

Mechanical Properties ◽

Testing Machine ◽

Control Sample ◽

Value Added ◽

Hot Water ◽

Rupture Force ◽

Ambient Conditions ◽

Significant Difference ◽

Health Promoting ◽

Normal Water

Background: Bael is an important indigenous fruit, which is rich in nutritional and health promoting factors. Development of value-added products from this fruit poses a problem as the fruit has a hard rind and is difficult to be removed by hand. Methods: The objective of this investigation was to evaluate the effect of different conditioning methods as normal water dipping (25-27°C), chilling (10-11°C), freezing (4-5°C) and hot water dipping (90-95°C) on firmness and other mechanical properties of raw and matured bael fruit, with a goal of devising some methods for easy removal of the rind. The fruits after conditioning were subjected to puncture test by universal testing machine. Distinct peaks were observed on the force-displacement traces which indicated the rupture force and firmness of the fruits. The changes observed in rupture force, deformation and firmness in conditioned samples were compared. Result: Rupture force measured for control sample (kept under ambient conditions) was 344.4±27.13 N and was found to be lower than that of the conditioned samples. The minimum rupture force of 192.6±14.41 N was observed in frozen sample. No significant difference in rupture force could be observed between the normal water dipped sample and chilled samples. Hot water dipped sample required a rupture force of 215.3±29.2 N, which was not significantly (p greater than 0.05) less than those of other treatments but, the green color of the fruits degraded to brown. The change in other mechanical properties also remained similar. The results would be useful for preparing the raw bael fruit for further processing and value addition.

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Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1411 ◽

2019 ◽

Author(s):

J. C. Tondare ◽

A. S. Hembade

Keyword(s):

Leaf Extract ◽

Sensory Quality ◽

Sugar Content ◽

Control Sample ◽

Overall Acceptability ◽

Powder Concentration ◽

High Sugar Content ◽

Great Possibility ◽

Hedonic Scale

Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1>T2>T0>T3>T4>T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

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Effect of Potassium Permanganate on Colour and Textural Characteristics of Tomatoes at Ambient Temperature Storage

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2021.3.2.263 ◽

2021 ◽

Vol 3 (2) ◽

pp. 60-62

Author(s):

Victor C. Wabali ◽

Akpevwe Esiri

Keyword(s):

Shelf Life ◽

Potassium Permanganate ◽

Storage Conditions ◽

Quality Parameters ◽

Ambient Conditions ◽

Plastic Container ◽

Tomato Fruits ◽

Randomized Design ◽

Acceptable Quality ◽

Significant Difference

Mature unripe tomato fruits were evaluated to check the effectiveness of potassium permanganate on the quality parameters of colour and texture under ambient storage conditions in extending the shelf life of tomatoes. 50 g each of mature unripe tomato fruits were weighed into a plastic container containing different concentrations of potassium permanganate including control (2.5 ppm, 5.0 ppm, 7.5 ppm, 10.0 ppm, 12.5 ppm and 15.0 ppm). The experiment was laid out in a complete randomized design and replicated four times. A sensory evaluation of quality parameters of color and texture was carried out using a hedonic scale ranking. Results obtained were analyzed using analysis of variance and Least Significant Difference (LSD). Under ambient conditions, the tomatoes samples that were stored with a concentration of 5 ppm of KMnO4 showed a higher or acceptable quality in terms of colour and texture. In terms of shelf life, 7.5 ppm of KMnO4 under ambient conditions, kept the tomatoes in an acceptable quality for 11 days as shown in the result.

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