Granulated Sugar-Containing Functional Products in Jelly Fillings

Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process. Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry. Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product. Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.

Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ripening process and the sensory properties of the Parmigiano Reggiano PDO cheese. Six cheesemaking trials were performed and, in each trial, two different separated pools of milk were submitted to the cheesemaking process in parallel, one from AMS and the other from a traditional milking parlor (TMP). AMS milk, in comparison with TMP one, showed higher content of lactose and calcium and lower contents of somatic cells, thermophilic lactic acid bacteria and chloride. Nevertheless, these changes were too small to influence the efficiency of the cheesemaking process and the cheese composition and its sensory profile. Moreover, cheeses made with AMS milk fully complied with the sensory characteristics of Parmigiano Reggiano cheese PDO, as defined by the PDO rules.

Visual and Hearing Sensitivity Affect Robot-Based Training for Children Diagnosed With Autism Spectrum Disorder

In this paper, we investigate the impact of sensory sensitivity during robot-assisted training for children diagnosed with Autism Spectrum Disorder (ASD). Indeed, user-adaptation for robot-based therapies could help users to focus on the training, and thus improve the benefits of the interactions. Children diagnosed with ASD often suffer from sensory sensitivity, and can show hyper or hypo-reactivity to sensory events, such as reacting strongly or not at all to sounds, movements, or touch. Considering it during robot therapies may improve the overall interaction. In the present study, thirty-four children diagnosed with ASD underwent a joint attention training with the robot Cozmo. The eight session training was embedded in the standard therapy. The children were screened for their sensory sensitivity with the Sensory Profile Checklist Revised. Their social skills were screened before and after the training with the Early Social Communication Scale. We recorded their performance and the amount of feedback they were receiving from the therapist through animations of happy and sad emotions played on the robot. Our results showed that visual and hearing sensitivity influenced the improvements of the skill to initiate joint attention. Also, the therapists of individuals with a high sensitivity to hearing chose to play fewer animations of the robot during the training phase of the robot activity. The animations did not include sounds, but the robot was producing motor noise. These results are supporting the idea that sensory sensitivity of children diagnosed with ASD should be screened prior to engaging the children in robot-assisted therapy.

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.

Preparation of tambacu protein concentrates using different methodologies

The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.

New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants

Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods. The purpose of this work was to obtain a new bioactive ingredient from Iberian ham trimming fat with the highest amount of antioxidants and monounsaturated fatty acids (MUFA), using a new non-invasive solvent-free method. To obtain the essence, two different extraction procedures were carried out. After fatty acid characterization, degree of acidity, peroxide index and a basic sensory analysis were performed. Antioxidant in vitro activity and total phenolic compounds (TPC) were also determined. This new ingredient showed a better sensory profile than raw ham fat, a lower degree of acidity, a higher content of MUFAs, and also showed a higher antioxidant capacity and an increase in phenolic compounds compared to the raw material. This bioactive essence could be used as a food, a cosmetic or a nutraceutical ingredient to prevent certain diseases related to oxidative stress and could also contribute to the maintenance of the circular economy.

Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile

Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile of pea protein isolate (PPI). The order in which the treatments were performed had a major impact on the changes in the properties of the pea protein isolate; the highest changes were seen with the combination of fermentation followed by enzymatic hydrolysis. SDS-PAGE, gel filtration, and ELISA results showed changes in the protein molecular weight and a reduced immunogenicity of treated samples. Treated samples showed significantly increased protein solubility at pH 4.5 (31.19–66.55%) and at pH 7.0 (47.37–74.95%), compared to the untreated PPI (6.98% and 40.26%, respectively). The foaming capacity was significantly increased (1190–2575%) compared to the untreated PPI (840%). The treated PPI showed reduced pea characteristic off-flavors, where only the treatment with Esperase® significantly increased the bitterness. The results from this study suggest that the combination of enzymatic hydrolysis and lactic fermentation is a promising method to be used in the food industry to produce pea protein ingredients with higher functionality and a highly neutral taste. A reduced detection signal of polyclonal rabbit anti-pea-antibodies against the processed protein preparations in ELISA furthermore might indicate a decreased immunological reaction after consumption.

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue

The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers' taste.