Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology

The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ingredients onbread quality was evaluated through physical parameters (specificvolume, expansion index and volume produced). Statisticalanalysis was performed using response surface methodology andthe two formulations with better technical performance weresubmitted to proximate composition (moisture, protein, fat, ash,carbohydrates and calcium), crumb structure, scanning electronmicroscopy (SEM) and sensorial analysis. It has been found thatblack sesame promotes greater reductions in the mass expansioncapacity than flax meal. There was an improvement in thenutritional value of the loaves by increasing the protein content,ashes, fat and calcium, in addition to the reduction ofcarbohydrates. The breads developed had good acceptability in allevaluated attributes. In this way, the inclusion of black sesameand flaxseed flour as ingredients in bread formulations promotesproducts with technological and sensorial quality.

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Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products

Frontiers in Microbiology ◽

10.3389/fmicb.2020.615904 ◽

2020 ◽

Vol 11 ◽

Author(s):

Barbara Speranza ◽

Angela Racioppo ◽

Daniela Campaniello ◽

Clelia Altieri ◽

Milena Sinigaglia ◽

...

Keyword(s):

Fractional Factorial ◽

Process Time ◽

Physical Parameters ◽

Fermentation Time ◽

Fermented Fish ◽

Overall Acceptability ◽

Fish Product ◽

Sensorial Quality ◽

Two Phases ◽

Product Realization

The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters. The activity was performed through two phases: (1) Optimization of fermented fish product composition by using a 2k-p Fractional Factorial Design: the variables tested were nitrites (0–150 ppm), salt (2.5–7.5%), sucrose (0–4%), white pepper (0–0.10%), and fermentation temperature (10–30°C); (2) Product realization and evaluation of its microbiological profile [aerobic microbiota (APC), Pseudomonadaceae (PSE), Enterobacteriaceae (E), and lactic acid bacteria (LAB) populations], chemico-physical parameters (pH and aw), and sensorial quality (odor, texture, color, and overall acceptability) during its storage at 4°C for 21 days. In the first step, the fish pulp was mixed with the appropriate amounts of ingredients, according to the experimental design; each batch was individually inoculated with the studied starter (L. plantarum 11, L. plantarum 69, and L. plantarum DSM1055) at 107 cfu/g and incubated at 10, 20, or 30°C for 7 days. The lowest fermentation time (time to reach pH 4.4) was obtained with 4% sucrose, 100 ppm nitrite and a process temperature of 30°C. In the second step, salami-like were produced according to the individuated formulation and inoculated with the studied starters (107 cfu/g); the fish mixture was stuffed into a natural casing and left to ferment at 30°C for 7 days. The use of the selected strains not only assured a correct fermentation but reduced the process time at only 2 days; during refrigerated storage, a good microbiological, chemico-physical and sensorial quality of the final product was recorded for at least 21 days.

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Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:12148 ◽

2016 ◽

Vol 73 (2) ◽

pp. 70 ◽

Cited By ~ 1

Author(s):

Georgiana Gabriela CODINA ◽

Silvia MIRONEASA ◽

Elena TODOSI-SANDULEAC

Keyword(s):

Wheat Flour ◽

Control Sample ◽

Principal Component ◽

Point Of View ◽

Loaf Volume ◽

Bread Making ◽

Overall Acceptability ◽

Volume Porosity ◽

Flaxseed Flour ◽

Crumb Structure

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread overall acceptability.

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The Influence of Geomorphology on the Sensorial Quality of Red Wines from the Șarba Wine Region, Odobești Vineyard

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.49.44 ◽

2015 ◽

Vol 49 ◽

pp. 44-49

Author(s):

Daniela Maria Șandru

Keyword(s):

Point Of View ◽

Pinot Noir ◽

Cabernet Sauvignon ◽

Red Wines ◽

Sensorial Analysis ◽

Red Grapes ◽

Sensorial Quality ◽

Wine Region

This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.

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Manufacturing and Sensorial Acceptance of Cereal Bars Enriched with Flaxseed (Linum usitatissimum) Flour

Journal of Food Research ◽

10.5539/jfr.v8n1p1 ◽

2018 ◽

Vol 8 (1) ◽

pp. 1

Author(s):

Fernanda Izabel Garcia da Rocha Concenco ◽

Rosane Nunes de Lima Gonzales ◽

Marcia Vizzotto ◽

Leonardo Nora

Keyword(s):

Linum Usitatissimum ◽

Physico Chemical ◽

The Family ◽

Flaxseed Flour ◽

Increasing Demand ◽

Hedonic Scale ◽

Sensorial Evaluation ◽

Cereal Bars ◽

Adequate Nutrient ◽

High Acceptance Rate

There is increasing demand from consumers for foods with functional properties. These foods, in addition to presenting adequate nutrient levels, provide beneficial health effects thus helping to prevent numerous diseases. Among the functional foods, the flaxseed (Linum usitatissimum), belonging to the family Linaceae, is of great nutritional value. This oleaginous is rich in proteins, lipids, lignans and fibers. Consumers have preference on cereal bars for being practical, healthy and with low calorie density when proper combinations of ingredients are used. This work had as objective the production and sensorial evaluation of cereal bars enriched with flaxseed flour. Two formulations, denominated S.01 and S.02, respectively added with corresponding 5% and 10% flaxseed flour, respectively, were prepared. The physico-chemical analyzes comprised moisture and ash contents. The cereal bars were sensorially evaluated by 50 untrained testers by using the nine-point hedonic scale including attributes of flavor, texture and overall acceptance, besides intention of purchase. The averages from the sensorial evaluation were between 7 and 8, indicating, with purchasing preference of about 90%, which was considered a high acceptance rate.

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The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

International Journal of Food Studies ◽

10.7455/ijfs/1.1.2012.a2 ◽

2012 ◽

Vol 1 (1) ◽

Cited By ~ 1

Author(s):

Miguel E. Schmalko ◽

Myrian G. Acuña ◽

Griselda P. Scipioni

Keyword(s):

Sequential Extraction ◽

Sensorial Analysis ◽

Laboratory Conditions ◽

Fortified Food ◽

Calcium Magnesium ◽

Sensorial Quality

The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.

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Effects of diet containing flaxseed flour (Linum usitatissimum) on body adiposity and bone health in young male rats

Food & Function ◽

10.1039/c5fo01598g ◽

2016 ◽

Vol 7 (2) ◽

pp. 698-703 ◽

Cited By ~ 8

Author(s):

Carlos Alberto Soares da Costa ◽

Paula Cristina Alves da Silva ◽

Danielle Cavalcante Ribeiro ◽

Aline D'Avila Pereira ◽

Aline de Sousa dos Santos ◽

...

Keyword(s):

Bone Health ◽

Linum Usitatissimum ◽

Young Male ◽

Male Rats ◽

Body Adiposity ◽

Flaxseed Flour

This study evaluated the effects of flaxseed flour on body adiposity and bone health in rats fed a flaxseed flour diet during lactation until 90 days.

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PRODUÇÃO DE ENZIMAS HIDROLÍTICAS PELO FUNGO ENDOFÍTICO Penicillium sp. ISOLADO DAS FOLHAS DE Ricinus communis L

Revista Brasileira de Energias Renováveis ◽

10.5380/rber.v4i2.42839 ◽

2015 ◽

Vol 4 (2) ◽

Author(s):

Maria Luiza Fernandes Rodrigues ◽

Edson Antonio Da Silva ◽

Carlos Eduardo Broba ◽

Anne Caroline Defranceschi Oliveira ◽

Cíntia Kruger ◽

...

Keyword(s):

Linum Usitatissimum ◽

Ricinus Communis ◽

Sesamum Indicum ◽

Penicillium Sp ◽

Linum Usitatissimum L ◽

Ricinus Communis L ◽

Helianthus Annus

A aplicação de lipases fúngicas, produzidas por Fermentação no Estado Sólido (FES), nos processos industriais tem despertado interesse, por ser um processo relativamente fácil, de baixo custo e fácil obtenção e purificação do produto. Neste trabalho foram isolados os fungos endofíticos das folhas da mamona (Ricinus communis L., Euphorbiaceae). Os fungos endofíticos foram inicialmente inoculados em meio Ágar batata dextrose (BDA) contendo o antibiótico cloranfenicol (250 mg/L) e incubados a 28°C por 15 dias. Através de cultivo em meio BDA, contendo rodamina B, óleo de oliva e sais minerais, foi selecionada a linhagem produtora de lipase, sendo identificada como Penicillium sp., e mantida em meio sólido de Ágar BDA. Foi realizada a produção de lipases fúngicas por FES, utilizando-se como substratos, as sementes com alto valor lipídico, como gergelim (Sesamum indicum), girassol (Helianthus annus) e linhaça (Linum usitatissimum L.). Para a FES, foi utilizado o meio BDA contendo cloranfenicol em erlenmeyer. A FES foi realizada a 27°C, em 60 % de umidade e 10 g de substrato. Foi determinada a atividade lipolítica através de testes analíticos, avaliando-se a melhor condição de produção de lipases. A produção máxima da enzima foi de 16 U/gSS ou 160 U para o substrato semente de girassol em 96 horas de fermentação, com 60 % de umidade. Os resultados obtidos demonstraram que o processo da FES é viável para a produção da lipase e que estes biocatalisadores são capazes de realizar a hidrólise de óleos e gorduras, para um posterior emprego na síntese de biodiesel.Palavras-chave: lipases, Penicillium sp., FES.

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