Physicochemical Characteristics of Yogurt from Sheep Fed with Moringa oleifera Leaf Extracts

This study determined the effect of feeding Moringa oleifera (MO) leaf extracts to lactating ewes on the physicochemical composition of their milk and yogurt during storage (4 °C for 14 days) and the sensory acceptance of the yogurt. Over 45 days, 24 multiparous lactating Pelibuey and Katahdin ewes (two days in lactation) were randomly assigned to four groups: MO-0, basal diet (BD) + 0 mL MO; MO-20, BD + 20 mL MO; MO-40, BD + 40 mL MO; and MO-60, BD + 60 mL MO. In the milk, an increase of 6% in protein, 26% in leucine, 14% in ash, and 1% in the pH (6.71) was observed with MO-60. The density values decreased by 0.3% at a higher dose of MO compared to MO-0, while the nonfat solids (NFS) in the milk were similar between the treatments. In the yogurt, an increase of 5% in protein, 113% in leucine (MO-20), 9% in NFS, and a reduction of 2% in moisture with MO-60 was observed. The acidity reflected an inverse relationship to the pH, as did the moisture and NFS with MO-60. In conclusion, dietary supplementation with MO in lactating ewes did not have negative effects on the chemical composition of their yogurt during storage (14 days). Overall, feeding sheep with 20 mL of MO positively influenced the physicochemical composition of their milk and yogurt during storage.

The effect of tomato pomace powder addition on the biscuit content of bioactive compounds and antioxidant activity during storage: دراسة تأثير إضافة مسحوق تفل البندورة في محتوى البسكويت من المركبات الفعالة حيوياً ونشاطها المضاد للأكسدة خلال التخزين

This research was carried out at the laboratories of the Department of Food Sciences, Faculty of Agriculture, Damascus University, during 2019, where fresh tomato pomace was dried using hot air at a temperature of 40 °C for 24 hours to a moisture content of (14.15%), and then it was ground, and its content of phenols, flavonoids and antioxidant activity were studied. The content of tomato pomace powder of phenols was (248.04 mg gallic/100 g) and of flavonoids (35.94 mg quercetin/100 g) on dry matter basis, and the antioxidant activity was (54.01%). The effect of partial replacement of wheat flour with tomato pomace powder in three ratios (5%, 10% and 15%) on the biscuit contents of phenols, flavonoids and antioxidant activity was studied, along with the effect of storage for 6 months on the content of these compounds. It was observed that the addition of tomato pomace powder resulted in a significant increase (P ≥ 0.05) in the biscuit contents of phenols, flavonoids and the antioxidant activity by increasing the level of addition, The both of biscuits samples (5%) and (10%) showed best sensory acceptance compared to the other samples. Furthermore, the storage process for 6 months exhibited a significant decrease in phenols content and the antioxidant activity, while flavonoids content was not affected.

Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp

Camu-camu is an exotic fruit, known for having high concentrations of vitamin C and bioactive compounds. In order to diversify the consumption of this fruit, this study developed milk ice cream formulations and evaluated the effect of the addition of different concentrations of camu-camu pulp (20 to 26%), sugar (12 to 14%) and defatted dry extract (DDE) (12 to 16%) through a mixture design. Ice creams were evaluated by analyses of overrun, density, melting time, ratio, and cost. Three formulations were defined based on maximum melting time and ratio and minimum cost. The ice creams formulations defined by the experimental design consisted of the following proportions of pulp, sugar and DDE (%): 26:12:12, 20:14:16 and 24:14:12. These formulations were evaluated in relation to their physicochemical and technological characteristics, antioxidant and reducing capacity and sensory acceptance. The results showed that all formulations had high concentrations of antioxidant compounds and vitamin C and the formulation with the addition of camu-camu pulp lower than 24% had greater sensory acceptance. Therefore, it is concluded that the addition of camu-camu pulp in milk ice cream is interesting from a nutritional point of view, as it can increase the content of nutrients and minerals in the final blend.

Cricket flour in a traditional beverage (chucula): emotions and perceptions of Colombian consumers

Incorporating sustainable raw materials into food has been a challenge in two correlated stages. Firstly, on the design and development of a product. Secondly, on how consumers accept it. This study aimed to evaluate the level of sensory acceptance and the emotional response of the addition of cricket flour (CR) to dried mixtures of different granulometry and solubility of chucula, which is a traditional hot beverage in Colombia. In addition, this chucula was assessed on granulometric distribution, solubility, water activity, and colour characteristics. The characteristics of chucula elaborated from commercial cereal and legumes flours with the addition of CR (ChFCr) were significantly different (P<0.05) with a higher value to the particle size of 150 μm. The addition of CR 4.6% w/w in the dried mixtures of chucula increases aw and decreases solubility. However, there are no significant differences in water absorption and colour. The chucula elaborated by the traditional method (ChTM) had an acceptance close to the chucula reference commercial product (75%), with a greater purchase intention. The addition of CR reduces the purchase intention by 8%. However, 74% of the panellists liked the chucula elaborated by the traditional method with CR (ChTMCr), which as a hot beverage, has a milky brown appearance, a cocoa smell, and a sweet and nutty flavour. Traditional chucula generated different emotions: traditional, joyful, warm, good-natured, pleased, energetic, and nostalgic. In comparison, the emotions related to the chucula with CR were adventurous, aggressive, enthusiastic. However, the neophobia results for these products were significantly different (P<0.05), being higher for the group of consumers older than 45 years, the values found to be less than 2.5 are indicators of an opportunity to incorporate CR in traditional products, as it is, in this case, a beverage.

Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

Study of the composition of mango pulp and whey for lactic fermented beverages

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count >108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.

Replacement meat by commercial flours on physicochemical and sensory properties of low-fat lamb burgers

The effect of incorporating of breadcrumbs, oatmeal and cassava starch on the physicochemical and sensorial parameters of low-fat lamb burgers were investigated. Seven treatments were prepared: control (CONT), 2% or 4% addition of breadcrumbs (BRE2 and BRE4), oatmeal flour (OAT2 and OAT4) and cassava flour (CAS2 and CAS4); and analyzed their physicochemical parameters (moisture, protein, fat, ash, carbohydrate, energy, water holding capacity and cooking loss). Furthermore, consumers evaluated the sensory acceptance (color, taste, texture, aroma and overall quality) and indicated their preference. The treatments affected the characteristics of the product (P<0.05), the highest values of fat (12.26%) carbohydrate (2.83%), energy (194.39Kcal/100g) and cooking loss (54.90%) were found in CAS2, CAS4, OAT4 and BRE2, respectively. CAS2 group improved the taste, while BRE4 improved the texture and along with CAS4 were the batches most preferred by consumers (18.8% and 21.5%, respectively). Breadcrumbs and cassava flour are most recommended for low-fat lamb burger production.

Valorisation of mango (Mangifera indica) kernel as an ingredient of macaron: sensory acceptance and physicochemical properties

PurposeMango seed, an agricultural food (agri-food) waste obtained during mango processing is generally discarded and causes environmental stress. In the present study, mango kernel was processed into flour and incorporated into macaron formulation. This study aimed to investigate the antioxidant potential, physicochemical properties, and sensory qualities of macaron after substitution of almond flour (AF) with 0% (control, MC-0), 20% (MC-20), 40% (MC-40), 60% (MC-60), 80% (MC-80) and 100% (MC-100) (w/w) of mango kernel flour (MKF).Design/methodology/approachSensory evaluation was conducted using a nine-point hedonic scale (n = 90 young adults) to evaluate the acceptance towards MC-0 (control), MC-20, MC-40, MC-60, MC-80 and MC-100 macaron shells (without mango-flavoured ganache). The most preferred formulated and control macarons were subjected to proximate analyses according to the methods of Association of Official Analytical Chemists for moisture, ash, and protein, and American Oil Chemists' Society for fat. Carbohydrate content was estimated by difference. Physical analyses such as colour, pH and water activity (aw) were performed using various instrumental techniques. Antioxidant activity of all macaron shell formulations was accessed using 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH-RSA). Sensory evaluation was repeated using a five-point hedonic scale to determine the acceptance of the most preferred macaron (with mango-flavoured ganache) among consumer panels of all age groups (n = 80).FindingsThe first sensory acceptance test revealed that macaron shell with 40% MKF substitution (MC-40) was the most preferred formulation among young adults aged 18–35 years old. Moisture and ash contents between MC-0 and MC-40 were found to be similar (p > 0.05), while significant differences (p < 0.05) were observed for the fat and protein contents. Antioxidant activity increased proportionally with increasing MKF substitution and exhibited significant improvement (p < 0.05) in MC-40. Approximately 93% of the panellists expressed their liking towards MC-40 in the second sensory acceptance test. Overall, this study demonstrated that 40% MKF substitution in macaron improved its antioxidant performance without compromising consumers' acceptance.Originality/valueThis innovative research features the incorporation of MKF in the development of an economical and healthier macaron. The results constitute industrial relevant findings pertaining to its application feasibility and nutritional properties. This research has contributed knowledge to the existing literature as well as benefitted food manufacturers to develop value-added products that could meet the needs and expectations of interested parties, including consumers, governmental organisations, health-cautious advocates and healthcare providers.