Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model

Probiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.

A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.

Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt

This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.

Use of Clerodendrum volubile in wheat bread: impact on antioxidant, proximate, minerals and sensory properties

This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making.

Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV’s collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

PurposeThe aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and sensory acceptability of jackfruit berries.Design/methodology/approachFour treatments were used as follows: T1 – Jackfruit berries dried in an oven at 50°C; T2 – Jackfruit berries dried in an oven at 60°C; T3 – Jackfruit berries pre-treated with an osmotic-sucrose solution (60 Brix concentration) and oven-dried at 50°C and T4 – Jackfruit berries pretreated with osmotic solution (60 Brix concentration) and oven-dried at 60°C. Berries' shelf life was monitored by moisture analysis, water activity (Wa) and microbiological analysis. The influence of treatments on physico-chemical properties and sensory quality was also investigated.FindingsOsmo-convective dehydration at 50 and 60 C significantly (p = 0.001) reduced moisture content and Wa. All treatments increased the shelf life of jackfruit berries within 30 days of storage. Regarding sensory analysis, the T3 treatment was significantly (p = 0.001) the most preferred by the tasters.Originality/valueIn general, the results indicated that osmo-convective dehydration at 50 C has great potential to be a maid in the processing of minimally processed jackfruit berries, as, in addition to providing the product with high stability, it was the one with the greatest acceptability by the tasters.