The Effect of the Addition Turmeric on Selected Quality Characteristics of Duck Burgers Stored under Refrigeration

The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III–with turmeric extract, and IV–with turmeric paste, were tested. The pH, WHC, colour parameters on the CIE L*a*b* scale, finished products’ shear force, TBARS index, and the total number of microorganisms were determined while performing sensory evaluations. Tests were carried out after 24 h, 6, 12, and 18 days of refrigerated storage (4 ± 2 °C). The addition of turmeric powder and paste significantly limited lipid oxidation processes in vacuum-packed duck meat burgers over an 18-day period. Although lipid oxidation processes accelerated after 6 days in all burger variants, burgers with powdered turmeric powder showed the lowest TBARS index values and limited total microorganism increases. Turmeric paste and powder additions resulted in decreased pH, increased water retention, and lighter colouration in refrigerated products. These additives were deemed acceptable during sensory evaluation. The most desirable aroma and taste, including juiciness, were in burgers with turmeric paste addition, while burgers with powdered additions were rated higher for their desired aroma and intensity of taste.

Transmembrane channel-like 4 is involved in pH and temperature-dependent modulation of salty taste

Human susceptibility to NaCl varies depending on temperature and pH, the molecular mechanisms of which remain unclear. The voltage-dependent chloride channel, transmembrane channel-like 4 (TMC4), is activated at approximately 40 °C and is suppressed at pH 5.5. As these are similar in character to human sensory evaluations, hTMC4 may be involved in human salt taste reception.

Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam treatment, marination, and hot smoking). Chicken meats were defrosted using room temperature, running tap water, or high-frequency defroster. Marinated meats with herbal extract solution were treated with superheated steam and then hot smoked with wood sawdust; sensory evaluations were performed at each processing step. The products were analyzed for fatty acids and nutrients, along with storage tests under different conditions. High-frequency defrosting showed the lowest drip loss and thawing time compared to other methods. Bay leaves and oak wood were selected as the best sub-materials for higher sensory scores. Optimal superheated steam conditions showed higher overall acceptance (8.86, 8.71) and were set as follows; leg meat (225 °C; 12 min 20 s), breast meat (223 °C; 8 min 40 s). The final meat products possessed good nutritional composition and no severe sensory spoilages were detected during storage despite microbial and chemical degradations. Thus, regular sensory evaluations at each processing step and storage condition were effective for developing superior chicken meat products.

Storage stability of yoghurts enriched with coriander (Coriandrum sativum l.) seeds extract

This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

Effect of three organic fertilizers treatments on sensory evaluations of baby spinach (Spinacia oleracea L.)

Sources of fertilizer are one of the major factors influencing baby spinach leaf texture, sweetness, bitterness and after-taste. However, the effects of fertilizer sources on baby spinach growth performance and consumer preferences are not known. A survey was carried out at the Seke Teachers’ College (SKC) community, Zimbabwe to determine the consumer preferences on the baby spinach grown on the organic fertilizer (cattle, poultry and goat manures) as well as on control inorganic fertilizers (7% N, 14% P, 7% K). The study used 32 females and 30 males as panellists for sensory evaluations. Organoleptic tests were performed for the baby spinach leaves using a panel of 62 testers. An interval line scale (16 cm long) was used to measure the liking for sweetness, colour, bitterness and after-taste. A 9-point hedonic scale was used to decide the overall preferences. Organoleptic tests showed significant differences (P<0.05) in appearance and taste between the inorganic and organic fertilizers used. The baby spinach leaves grown on organic fertilizers was preferred more compared to that grown on inorganic fertilizer (control). Therefore, it is recommended to use organic fertilizers in baby spinach production in order to satisfy consumer preferences.

Process optimisation for the production of papaya leaf extract based therapeutic whey beverage

The therapeutic benefit of whey with papaya leaf extract was tried to exploit. In the present study, a therapeutic whey beverage was developed using the Extract from Papaya leaves. Various levels of papaya leaf extract were tried at 15, 20, and 25 per cent, sucrose at 7, 10 and 15 per cent and Stevia at 1, 1.5 and 2 per cent. Based on the sensory scores of sensory evaluations by expert panellists, amongst all, 20 per cent papaya leaf extract, 15 per cent sucrose, and Stevia up to 1.5 per cent were ideal for preparing this therapeutic beverage. Finally, based on sensory scores, this therapeutic whey beverage with the addition of papaya leaf extract was optimised as a drink and was used for further detailed analysis.

Assessment of Growth and Technological Performances of Yogurt Bacteria Isolated From Local Turkish Yogurts

Growth patterns and some technological performances of five Streptococcus thermophilus and seven Lactobacillus delbrueckii subsp. bulgaricus strains isolated from yogurt samples which were collected from remote rural areas of Anatolia, Turkey were assessed. The single isolates were screened for milk acidification performances, production of volatile organic compounds and texture developing properties, and selected isolates were combined to use in yogurt-making. Yogurt samples were subjected to sensory evaluations as well as fermentation profiles. Finally, the combinations of one Streptococcus thermophilus isolate with all Lactobacillus delbrueckii subsp. bulgaricus strains were found to have potentials for further evaluations regarding their suitability for commercial applications.

Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL PROBIOTIC YOGURT FORTIFICATION WITH PAPAYA PULP

Probiotic yogurt is defined as a live microbial food ingredient that confers a health benefit on the consumer. Probiotic yogurt fortification with papaya pulps, increase the metabolic activities and absorption process of gut flora in intestine, and enhance the sensory properties. Functional foods to promote gut health because gut is a target for the development of functional foods, because it acts as an interface between the diet and all other body functions. One of the most promising areas for the development of functional food components lies in the use of probiotics and prebiotics to modify the composition and the metabolic activity of the gut micro flora. Objectives: overall main target of the research work was to developed functional probiotic yogurt, and fortified with Papaya pulps which is a prebiotic and also a vitamin ‘C’ rich fruits and their sensory evaluations for consumer acceptability. Methodology: live probiotic bacteria powder are used as culture for making probiotic yogurt and 2. Extracted papaya pulps from papaya fruits and then Probiotic yogurt fortified with papaya pulp in 5 different ratios- 0%, 10%, 20%, 30% and 40% finally developed functional probiotic yogurt fortification with guava pulps. 9 point hedonic rating scale are used for sensory evaluations. Result: there was no significant difference in results fortified with different ratios of papaya pulps but showed little better ratios of 30% and 40% papaya pulps as comparisons to 10% and 20% ratios of papaya pulps. Conclusion: optimization of the desirable properties of the 30 and 40 would increase utilization and acceptance of functional probiotic yogurt fortification with papaya pulps