Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.

Dietary Supplementation with Microalgae (Schizochytrium sp.) Improves the Antioxidant Status, Fatty Acids Profiles and Volatile Compounds of Beef

The purpose of this study was to evaluate the effects of dietary supplementation with microalgae (Schizochytrium sp.) containing docosahexaenoic acid (DHA) on the antioxidant enzyme activity, physicochemical quality, fatty acid composition and volatile compounds of beef meat. Eighteen male Qaidamford cattle were randomly allocated into three treatments (n = 6): no micro-algae supplementation (Control group, C), 100 g microalgae supplementation per bull per day (FD1), and 200 g microalgae supplementation per bull per day (FD2), and fed for 49 days before slaughter. The results showed that, compared with the C group, the addition of DHA-rich microalgae to the diet could significantly increase the total antioxidant capacity (T-AOC) in meat. In the FD2 group, it was found that the concentration of glutathione peroxidase (GSH-Px) was significantly higher than that of the control group (p < 0.05). DHA-rich microalgae supplementation increased polyunsaturated fatty acid (PUFA), eicosapentaenoic acid (EPA; C20:5 n-6), DHA, EPA + DHA, and n-3 PUFA and reduced n-6:n-3 fatty acid ratio. Twenty-four volatile compounds identified in beef were mainly aldehydes, alcohols and ketones from the fingerprints. The contents of short-chain fatty aldehydes, 1-octen-3-ol and 2-pentylfuran, were higher in the FD2 group than in the other two groups. The microalgae diet improved the sensory attribute score of beef. The results demonstrated that dietary supplementation of DHA-rich microalgae improved the antioxidant status, increased the deposition of DHA and enhanced the characteristic flavor of beef.

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems.

Comparative Evaluation of the Proximate and Micro-Nutritional Benefits of Pawpaw, Carrots, Turmeric and Coconut

Natural products are essential components in the human diet providing vital micronutrients such as vitamins (A, B, C, E) and minerals (calcium, potassium, sodium etc.) that are essential for proper growth and development as well as playing other roles in normal body function or metabolism. The aim of this study is to evaluate the proximate and micronutrient composition of some selected plant samples: pawpaw, carrots, turmeric and coconut. The proximate and micronutrient composition of the different fruits evaluation was carried out using methods. Results obtained shows that carrot have the highest moisture content of 84.1%, pawpaw have the highest fiber content of 23.8%, crude protein content of 12.8% and ash content of 9.6%. Coconuts have the highest fat content of 43.0% and the highest carbohydrate content was recorded in turmeric (68.59%). Highest vitamin C content was recorded in pawpaw 60.3 mg, while coconut have the highest zinc (8.0 mg), copper (4.2 mg) and iron (21.3 mg) content. Carrots have the highest sodium content of 84.0 mg. These fruits are cheap and rich in several micronutrients thus consuming them often will help reduce micronutrient malnutrition. They can also be processed into various forms domestically and on industrial scale for juices, soups, etc and can also be used to complement other foods to improve both nutrient and sensory attribute.

Consumer Acceptance of Brown and White Rice Varieties

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

Consumer Acceptance on Chocolate Drink Made with a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Powder

Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generallycauses a decrease in the number of polyphenols. In the development of chocolate beverage products, it is necessary to evaluate sensory evaluation. The purposeof this study was to determine consumer acceptance, total phenolic content (TPC) and antioxidant activity of chocolate drinks made from commercial cocoa powderadded with unfermented cocoa powder. Seventy-five panellist (17-23 years old) contributed to the consumer acceptance of four samples of chocolate drinks witha ratio of commercial cocoa powder: unfermented cocoa powder = 100%:0%, 90%:10%, 80%:20%, 70%:30%. The sample than was analyzed for its antioxidantactivity using the ascorbic acid equivalent antioxidant capacity and total phenolic content using the Folin-Ciocalteau method. The results showed that the sample witha composition of 100% commercial fermented cocoa had the highest value on each sensory attribute. It had the highest TPC (321.235 mg gallic acid equivalent),antioxidant activity (982 ppm), and inhibition percentage (46%), respectively. Addition of the unfermented cocoa powder composition showed a decrease in the level ofconsumer preference. However, the addition did not significantly affect the total phenolic content, but slightly increased the antioxidant activity. The use of unfermentedcocoa powder for mixing components that are not processed standardly has not been well received by consumers, proper processing of unfermented cocoa powderis required if the polyphenol compound is desired.

Physicochemical and Sensory Assessments in Spain and United States of PGI-Certified Ternera de Navarra vs. Certified Angus Beef

The physicochemical and sensory differences between the PGI-Certified Ternera de Navarra (CTNA) (Spanish origin) and Certified Angus Beef (CAB) (US origin) were assessed in Spain and the USA. To characterize the carcasses, the ribeye areas (REAs), and marbling levels were assessed in both testing places. Twenty striploins per certified beef program were used as study samples. For sensory analysis, the striploins were vacuum packaged and aged for 7 days at 4 °C and 85% RH in each corresponding laboratory. Thereafter, the samples were half cut and frozen. One of the halves was shipped to the other counterpart-testing place. The fat and moisture percentage content, Warner Bratzler Shear Force (WBSF), and total and soluble collagen were tested for all the samples. The CAB carcasses had smaller REAs (p < 0.0001) and exhibited higher marbling levels (p < 0.0001). The CAB striploins had a higher fat content (p < 0.0001) and required lower WBSF (p < 0.05) than the CTNA samples. Trained panelists rated the CAB samples as juicer (p < 0.001), more tender/less tough (p < 0.0001), and more flavorful (p < 0.0001) than the CTNA counterparts. This study shows that beef from both countries had medium-high tenderness, juiciness, and beef flavor scores and very low off-flavor scores. Relevant differences found between the ratings assigned by the Spanish and the US panelists suggest training differences, or difficulties encountered in using the appropriate terminology for defining each sensory attribute. Furthermore, the lack of product knowledge (i.e., consumption habits) may have been another reason for such differences, despite the blind sensory evaluation.

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa but are largely unfamiliar to United States consumers. While cooking time, flavor, and texture have not been prioritized in United States dry bean breeding programs, genetic variability exists such that these traits could be addressed through breeding. In this study, a recombinant inbred line (RIL) population was developed from a cross between Ervilha (Manteca) and PI527538 (Njano), yellow dry beans with contrasting cooking time and sensory attributes. The population and parents were grown for 2 years in Michigan and evaluated for cooking time and sensory attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Cooking time ranged 19–34 min and exhibited high broad-sense heritability (0.68). Sensory attribute intensities also exhibited variation among RILs, although broad-sense heritability was low, with beany and total flavor exhibiting the highest (0.33 and 0.27). A linkage map of 870 single nucleotide polymorphisms markers across 11 chromosomes was developed for quantitative trait loci (QTL) mapping, which revealed QTL for water uptake (3), cooking time (6), sensory attribute intensities (28), color (13), seed-coat postharvest non-darkening (1), seed weight (5), and seed yield (2) identified from data across 2 years. Co-localization was identified for starchy, sweet, and seed-coat perception on Pv01; for total flavor, beany, earthy, starchy, sweet, bitter, seed-coat perception, cotyledon texture, and color on Pv03; water uptake and color on Pv04; total flavor, vegetative, sweet, and cotyledon texture on Pv07; cooking time, starchy, sweet, and color on Pv08; and water uptake, cooking time, total flavor, beany, starchy, bitter, seed-coat perception, cotyledon texture, color, and seed-coat postharvest non-darkening on Pv10. The QTL identified in this work, in particular CT8.2 and CT10.2, can be used to develop molecular markers to improve seed quality traits in future dry bean varieties. Considering yellow dry beans already excel in quality and convenience, they might be an ideal market class to signal a new focus on consumer-valued traits in the United States.

Consumer Acceptance of Brown and White Rice Varieties

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.