Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread

PurposeThe study aims to analyze the composition and mineral profile of oyster shell powder (OSP) and assess its potential as a sustainable source of calcium.Design/methodology/approachA total of two batches of OSP with different particle sizes had been evaluated for centesimal and mineral composition and microbiological quality. OSP with smaller particles (0.85 mm) was used in the production of bread: standard bread (SB) (0%), fortified bread (FB1) (3%) and FB2 (4%). Centesimal and mineral composition and sensory acceptance had been performed. The internal preference map had been constructed using principal component analysis. The Just About Right data and the influence of sensory attributes on bread acceptance had been assessed by a penalty analysis test.FindingsOSP-0.85 mm had calcium content (478.47 ± 2.37 mg.g-1) lower than OSP-1.00 mm (521.15 ± 0.99 mg.g-1) due to retention of particles. In both batches, heavy metals such as chromium, nickel and copper had not detected. FB1 and FB2 had the best nutritional content compared to SB, with higher calcium content (mg.g-1) 0.69 ± 0.07; 13.76 ± 0.72 and 19.47 ± 1.99 for SB, FB1 and FB2, respectively. The internal preference map showed better acceptance of FB1 compared to FB2. The penalty test showed that this acceptance was penalized (p < 0.05) due to the sandy texture.Originality/valueThe large number of shells generated in the processing of oysters is an environmental problem and generates waste of a natural source of calcium. It has been demonstrated that oyster shell powder can be used as a natural and sustainable source of calcium in bread, requiring further studies to assess the bioavailability of calcium.

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins

Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.

Insights into Drivers of Liking for Avocado Pulp (Persea americana): Integration of Descriptive Variables and Predictive Modeling

Trends in new food products focus on low-carbohydrate ingredients rich in healthy fats, proteins, and micronutrients; thus, avocado has gained worldwide attention. This study aimed to use predictive modeling to identify the potential sensory drivers of liking for avocado pulp by evaluating acceptability scores and sensory descriptive profiles of two commercial and five non-commercial cultivars. Macronutrient composition, instrumental texture, and color were also characterized. Trained panelists performed a descriptive profile of nineteen sensory attributes. Affective data from frequent avocado adult consumers (n = 116) were collected for predictive modeling of an external preference map (R2 = 0.98), which provided insight into sensory descriptors that drove preference for particular avocado pulps. The descriptive map explained 67.6% of the variance in sensory profiles. Most accepted pulps were from Hass and Colin V-33; the latter had sweet and green flavor notes. Descriptive flavor attributes related to liking were global impact, oily, and creamy. Sensory drivers of texture liking included creamy/oily, lipid residue, firmness, and cohesiveness. Instrumental stickiness was disliked and inversely correlated to dry-matter and lipids (r = −0.87 and −0.79, respectively). Color differences (∆Eab*) also contributed to dislike. Sensory-guided selection of avocado fruits and ingredients can develop products with high acceptability in breeding and industrialization strategies.

Jam processing: Effect of pectin replacement by locust bean gum on its characteristics

OBJECTIVE: the present work proposed to extract Locust Bean Gum (LBG) from Algerian carob fruits, evaluate physicochemical and rheological properties (solubility). It aimed also to develop different formulations of strawberry jams with a mixture of LBG and pectin in order to obtain a product with a high sensory acceptance. METHODS: the physicochemical characteristics of LBG were assessed. The impact of temperature on solubility was also studied. The physical and the sensory profile and acceptance of five Jams were evaluated. RESULTS: composition results revealed that LBG presented a high level of carbohydrate but low concentrations of fat and ash. The LBG was partially cold-water-soluble (∼62% at 25°C) and needed heating to reach a higher solubility value (∼89% at 80 °C). Overall, the sensorial acceptances decreased in jams J3 which was formulated with 100% pectin and commercial one (J5). The external preference map explained that most consumers were located to the right side of the map providing evidence that most samples appreciated were J4 and J2 (rate of 80–100%). CONCLUSION: In this investigation, the LBG was used successfully in the strawberry jam’s formulation.

Firms in Trade and Trade Politics

We survey the literature on firms as primary actors in trade politics. In contrast with prevailing approaches, firm-centered models predict that trade internally divides industries and that larger firms are the strongest advocates for globalization. This new preference map alters extant predictions about the dynamics of interest group contestation over trade and suggests revised accounts for how political organization and institutions contribute to an open international order. We also explore the potential for new insights into the operation of the global trade regime, the politics of foreign investment, immigration and capital movements, and exchange rates. Poli-tical activities undertaken by firms are important areas for further research in international political economy: Their economic engagements directly affect the movement of goods, services, capital, and people across the globe.

Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production

In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.

External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners

ABSTRACT: Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance, consumers completed the CATA questionnaire. Internal and external preference maps were built using the obtained results. We found high acceptance means (xylitol:stevia:sugar)for F7 (1.0:0:0), F1 (0.5:0:0), and F2 (0:0.5:0.5), which were characterized by a sweet taste, creamy texture, strawberry flavor, fermented milk flavor, and light pink appearance. Formulations with the lowest scores were F6 (0:1.0:0), F3 (0.33:0.33:0.33), and F4(0.5:0.5:0), which were characterized by a residual and bitter taste, astringent sensation, and inconsistent texture.

Determining Spatial Parameters of the Ecological Niche of Parus Major (Passeriformes, Paridae) on the Base of Remote Sensing Data

Using factor analysis of ecological niches, we found that Parus major has high marginality to such ecogeographical variables (EGVs), as normalized difference vegetation index, the altitude above sea level, the diffuse insolation, activity of chlorophyll, normalized difference water index. This species is highly specialized in relation to various vegetation indices. Based on the type of habitat preference map, we found that Parus major doesn’t implement all its potential pro-spatial niche. Considering the ecological niche of great tit on different levels of scale, we noticed certain features: first, a list of factors that influence the distribution of great tit significantly altered by changing the scale, secondly, the factors that play a significant role in spreading Parus major on level of total consideration losing their weight and relevance on closer inspection (when the scale down); third, although specialization of great tits changes with the scale of consideration but Parus major mostly specialized by vegetation index.