Quality evaluation of Aitana, Caiazzana and Nocellara del Belice table olives fermented with a commercial starter culture

2018 ◽  
pp. 604
Author(s):  
Flora V. Romeo, Nicolina Timpanaro, Sebastiano Intelisano, Paolo Rapisarda
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Control Sample ◽  
Principal Component ◽  
Total Phenol Content ◽  
Sensory Data ◽  
Olive Cultivars ◽  
Black Olive ◽  
Sensory Profiles ◽  
And Control

The present work studies the effects of a commercial starter culture (L. plantarum Lyoflora V3, Sacco) on microbiological and chemical parameters during fermentation of Aitana and Caiazzana black olives and Nocellara del Belice turning colour olives. Total phenol content and carpological parameters were assessed on raw olives, while pH, free acidity and different single phenols of brine samples were analysed. The two black olive cultivars were ready to eat after two months while Nocellara del Belice after five months. Different microbial populations were assessed throughout the brining period. E. coli was never detected in all the analysed samples, while S. aureus was detected (2.23 Log10 CFU mL−1) only at beginning of fermentation in Nocellara del Belice control sample. Both hydroxytyrosol and tyrosol trends depended on starter, cultivar and time of fermentation, while oleuropein and verbascoside showed a different behaviour among cultivars. The starter addition has resulted in faster acidification, but a low pH value (3.39 min and 3.71 max values in the final products) was reached in both inoculated and control samples of the three cultivars. According to the Principal Component Analysis, hardness, bitter and acid parameters had an incisive role in the explanation of the variability among the sensory data of the three cultivars. The sensory profiles evaluated at the end of fermentation highlighted significant differences among the samples of the three cultivars for all descriptors.

scholarly journals Properties of crackers with buckwheat sourdough

2017 ◽  
Vol 10 (2) ◽  
pp. 152-158
Author(s):  
Amel Selimović ◽  
Dijana Miličević ◽  
Amra Selimović ◽  
Sanja Oručević Žuljević ◽  
Amela Jašića ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Wheat Flour ◽  
Control Sample ◽  
Lactobacillus Brevis ◽  
Positive Influence ◽  
Total Phenol Content ◽  
Total Phenols ◽  
And Control ◽  
Buckwheat Flour

AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

scholarly journals Impact of Different Drying Temperatures and Osmotic Treatments on Quality of Pineapple Slices during Storage

2020 ◽  
Vol 1 (1) ◽  
pp. 80-85
Author(s):  
Chaudhary Vipul ◽  
◽  
Kumar Vivak ◽  
Sunil Sunil ◽  
Kumar A Anil ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Ph Value ◽  
Control Sample ◽  
Acid Value ◽  
Sugar Solution ◽  
Rehydration Ratio ◽  
Storage Study ◽  
Hot Air ◽  
Treated Sample ◽  
And Control

The investigation was carried out using different drying temperatures and osmotic treatments. Storage study was also carried out for a period of 3 months for pineapple slices packed in HDPE bags. The effect on dehydrated pineapple samples determined by moisture content, ash, ascorbic acid, rehydration ratio and pH content. The highest moisture value was found 8.22% for control sample dried at 50°C after 90 days of storage while lowest 4.49% for 60°Brix sample dried at 70°C before storage. The highest ash value was found 3.80% 50°Brix treated sample dried at 50°C before storage while lowest 0.80% for control sample dried at 70°C after 90 days of storage. The highest ascorbic acid value was found 169.1 mg/100 g for 50°Brix treated sample dried at 50°C before storage while lowest 79.8 mg/100 g for control sample dried at 70°C after 90 days of storage. The highest rehydration ratio value was found 4.88 for control sample dried at 50°C before storage while lowest 2.57 for 60°Brix treated sample dried at 70°C after 90 days of storage. The highest pH value was found 5.2 for 50°Brix sample dried at 50°C before storage while lowest was found 4.6 for control sample dried at 70°C after 90 days of storage packed in HDPE bags. In most of the quality characteristics hot air oven drying at 50°C for 50°Brix sugar solution treated sample presented better values in comparison to 60°Brix and control samples.

scholarly journals The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout

Biomolecules ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1778
Author(s):  
Joanna Kawa-Rygielska ◽  
Kinga Adamenko ◽  
Witold Pietrzak ◽  
Justyna Paszkot ◽  
Adam Głowacki ◽  
...  
Keyword(s):  
Ph Value ◽  
Control Sample ◽  
Ethyl Esters ◽  
Total Phenol Content ◽  
Dpph Assay ◽  
Extract Content ◽  
Dried Fruit ◽  
The Mean ◽  
Viable Method ◽  
Mean Concentration

The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers’ growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.11–5.58% v/v, the extract content was 5.05–6.66% w/w, and the pH value was 4.53–4.83. The KVEIK yeast was able to completely consume maltose and maltotriose. The mean concentration of glycerol in KVEIK-fermented beers was higher than in the control sample (1.51 g/L vs. 1.12 g/L, respectively). The use of KVEIK-type yeast can offer a viable method for increasing the concentration of phenolic compounds in beer and for boosting its antioxidative potential. The beers produced with KVEIK-type yeast had a total phenol content of 446.9–598.7 mg GAE/L, exhibited antioxidative potential of 0.63–1.08 mM TE/L in the DPPH• assay and 3.85–5.16 mM TE/L in the ABTS•⁺ assay, and showed a ferric ion reducing capacity (FRAP) of 3.54–4.14 mM TE/L. The KVEIK-fermented bears contained various levels of volatile compounds (lower or higher depending on the yeast strain) and especially of higher alcohols, such as 3-metylobutanol, 2-metylobutanol, and 1-propanol, or ethyl esters, such as ethyl acetate or decanoate, compared to the control beers. In addition, they featured a richer fruity aroma (apricot, dried fruit, apples) than the control beers fermented with a commercial US-05 strain.

scholarly journals Development of Traditional Snack Product - Moong Dal Laddu using Under-Utilized Pomegranate Peel Powder

2019 ◽  
Vol 9 (1) ◽  
pp. 2458-2460
Keyword(s):  
Phenolic Content ◽  
Control Sample ◽  
Punica Granatum ◽  
Total Activity ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Pomegranate Peel ◽  
Brown Sugar ◽  
And Control

In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product- Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar and control sample with 173.32 mg/100g and 16.45 mg/100g respectively. Due to the identification of high amount of antioxidant activity obtained from the peel, it has be used in the fortification of the indigenous product with claim of reducing of the risks related to cardiovascular diseases.

scholarly journals Effect of Grape Syrup as a Replacement for Sugar on the Chemical and Sensory Properties of Sponge Cake

2017 ◽  
Vol 5 (2) ◽  
pp. 126-136 ◽  
Author(s):  
Shima Mehrabi ◽  
Mohammadreza Koushki ◽  
Mohammad Azizi
Keyword(s):  
Water Activity ◽  
Ph Value ◽  
Control Sample ◽  
Sensory Properties ◽  
Control Treatment ◽  
Minimum Level ◽  
Sensory Evolution ◽  
Different Types ◽  
And Control ◽  
Maximum Content

The present study aimed to investigate the possibility of replacing sugar with different concentrations of natural sweetener (grape syrup) in making low-calorie cakes. For this purpose, different types of cakes with 0%, 50%, 75% and 100% grape syrup were cooked. Then, the chemical and sensory properties of cakes such as moisture content and water activity, PH, protein, sugar and fat content as well as acid-insoluble ash, sensory evolution, and color were studied. Results indicated that an increase in the grape syrup content of samples leads to many changes in their chemical and sensory properties. The sample made of 100% grape syrup showed the maximum content of moisture, water activity and high pH value as well as the minimum level of sugar on the seventh day, and the protein content of the sample remained the same as that of the control sample. The results from the comparison of means for the color parameter in seventh day, indicated that the maximum and minimum level of L* (lightness) belonged to the control treatment and the 100% grape syrup treatment, respectively, in which the cake was darker on the seventh day, while the maximum and minimum level of a*(redness) belonged to the 50% grape syrup and control respectively, the maximum (25% grape syrup) and minimum levels of b* (yellowness) belonged to the treatment and control treatment, respectively. The cake with 100% grape syrup obtained the highest score of sensory evaluation in terms of the quality and color of shell as well as soft texture to the cake, taste and aroma.

UPLC-Q-TOF/MS based Untargeted Metabolite and Lipid Analysis on Premature Ovarian Insufficiency Plasma Samples.

2020 ◽  
Vol 16 ◽  
Author(s):  
Yasemin Taşcı ◽  
Rahime Bedir Fındık ◽  
Meryem Kuru Pekcan ◽  
Ozan Kaplan ◽  
Mustafa Çelebier
Keyword(s):  
Lipid Analysis ◽  
Principal Component ◽  
Premature Ovarian Insufficiency ◽  
Plasma Samples ◽  
Ovarian Insufficiency ◽  
Analytical Methodology ◽  
Drug Molecules ◽  
New Treatment ◽  
And Control ◽  
Phenyl Alanine

Background: Metabolomics is one of the main areas to understand cellular process at molecular level by analyzing metabolites. In recent years metabolomics has been emerged as key tool to understand molecular basis of disease, find diagnostic and prognostic biomarkers, and develop new treatment opportunities and drug molecules. Objective: In this study, an untargeted metabolite and lipid analysis were performed to identify potential biomarkers on premature ovarian insufficiency plasma samples. 43 POI subject plasma samples were compared with 32 healthy subject plasma samples. Methods: Plasma samples were pooled and extracted using chloroform:methanol:water (3:3:1 v/v/v) mixture. Agilent 6530 LC/MS Q-TOF instrument equipped with ESI source was used for analysis. A C18 column (Agilent Zorbax 1.8 μM, 50 x 2.1 mm) was used for separation of metabolites and lipids. XCMS, an “R software” based freeware program, was used for peak picking, grouping and comparing the findings. Isotopologue Parameter Optimization (IPO) software was used in order to optimize XCMS parameters. The analytical methodology and data mining process were validated according to the literature. Results: 83 metabolite peaks and 213 lipid peaks were found to be in semi-quantitatively and statistically different (fold change >1.5, p <0.05) between the POI plasma samples and control subjects. Conclusion: According to the results, two groups were successfully separated through principal component analysis. Among the peaks, phenyl alanine, decanoyl-L-carnitine, 1-palmitoyllysophosphatidylcholine and PC(O-16:0/2:0) were identified through auto MS/MS and matched with human metabolome database and proposed as plasma biomarker for POI and monitoring the patients in treatment period.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

scholarly journals Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 758
Author(s):  
Verónica García Arteaga ◽  
Sonja Kraus ◽  
Michael Schott ◽  
Isabel Muranyi ◽  
Ute Schweiggert-Weisz ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Functional Properties ◽  
Protein Extraction ◽  
Raw Materials ◽  
Principal Component ◽  
Protein Characterization ◽  
Sensory Profile ◽  
Food Ingredients ◽  
Pisum Sativum L ◽  
Sensory Profiles

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

scholarly journals Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2494
Author(s):  
Wei Wang ◽  
Yu-Ting Gao ◽  
Ji-Wen Wei ◽  
Yin-Feng Chen ◽  
Qing-Lei Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Ph Value ◽  
Soxhlet Extraction ◽  
Passion Fruit ◽  
Total Phenol Content ◽  
Extraction Temperature ◽  
Scavenging Activity ◽  
Solid Ratio ◽  
Dpph Scavenging

In this paper, ultrasonic cellulase extraction (UCE) was applied to extract polyphenols from passion fruit. The extraction conditions for total phenol content (TPC) and antioxidant activity were optimized using response surface methodology (RSM) coupled with a Box-Behnken design (BBD). The results showed that the liquid-to-solid ratio (X2) was the most significant single factor and had a positive effect on all responses. The ANOVA analysis indicated quadratic models fitted well as TPC with R2 = 0.903, DPPH scavenging activity with R2 = 0.979, and ABTS scavenging activity with R2 = 0.981. The optimal extraction parameters of passion fruit were as follows: pH value of 5 at 30 °C for extraction temperature, 50:1 (w/v) liquid-to-solid ratio with extraction time for 47 min, the experimental values were found matched with those predicted. Infrared spectroscopy suggested that the extract contained the structure of polyphenols. Furthermore, three main polyphenols were identified and quantified by HPLC. The results showed the content of phenolic compounds and antioxidant activity of the optimized UCE were 1.5~2 times higher than that determined by the single extraction method and the Soxhlet extraction method, which indicates UCE is a competitive and effective extraction technique for natural passion fruit polyphenols.

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