scholarly journals Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Susana Rubio-Arraez ◽  
Carme Benavent ◽  
María Dolores Ortolá ◽  
María Luisa Castelló
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Control Sample ◽  
Glycaemic Index ◽  
Sensory Properties ◽  
Equal Proportion ◽  
Similar Score ◽  
Instrumental Texture

The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly.

scholarly journals Effect of banana puree on the survival of Lactobacillus casei in banana and apple juice cocktail during storage

2018 ◽  
Author(s):  
Saman Mahdavi ◽  
Parvaneh Chalabi ◽  
Shahin Zomorodi ◽  
Alireza Isazadeh
Keyword(s):  
Sensory Evaluation ◽  
Lactobacillus Casei ◽  
Storage Time ◽  
Apple Juice ◽  
Fruit Juice ◽  
Sugar Content ◽  
Sensory Properties ◽  
Storage Duration ◽  
Treatment Groups ◽  
Acidity Level

  Probiotic juice is one of the great innovations in various kinds of healthy drink businesses. The aim of this study was to investigate the effect of banana puree on the survival of Lactobacillus casei and physicochemical and sensory properties of cocktail containing banana and apple juice during storage. For the purpose of the study, 7% and 15% banana puree were added to apple juice in three phases. After adding banana puree, the sugar content of fruit juice was estimated as 13 °Bx. The produced fruit juice was pasteurized at 90 ˚C for 2 min. Then, depending on the treatment, L. casei was added to some samples. The samples were examined under four conservation periods (i.e., 1, 20, 40, and 60 days). The results of the study showed that the level of L. casei decreased significantly during storage time in all treatments; however, it was significantly less than the number of those of control treatments containing banana puree. The enhancement of banana puree was accompanied with the elevation of pH and significant reduction of acidity and sugar content. The treatment groups containing probiotic showed a higher increase in pH and decrease in acidity level and sugar content, compared to the groups without probiotic. The results obtained from sensory evaluation indicated that with the enhancement of banana puree to 15%, the flavor and color levels decreased significantly. As the findings indicated, the use of probiotic showed no significant effect on flavor and color levels in juice. Therefore, it is recommended to use 7% banana puree with a storage duration of 20 days to produce cocktail juice containing apple juice and banana puree with L. casei.

scholarly journals Polyfloral, linden and acacia honeys with dried cherries after three months of storage - antioxidant and sensory evaluation

2015 ◽  
pp. 103-114 ◽  
Author(s):  
Jelena Vulic ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Statistical Analysis ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Antiradical Activity ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Before And After

Samples of three types of honey: polyfloral (PH), linden (LH) and acacia (AH,) without and with addition of dried cherries (40%) were analyzed before and after three months of storage. The total phenol (TPh), flavonoid (TFd) and anthocyanin (TAn) contents, antioxidant activities and sensory properties of honeys with and without the addition of dry cherries were evaluated. TPh and TFd increased with addition of dried cherries to the honey, while enriched honeys showed high TAn. The LH sample with dried cherries showed the highest anthocyanins content (41.41mgCGE/100g). The antioxidant activity increased with addition of dried cherries in honey in the DPPH? test and reducing power. The PH and enriched PH exibited the best antiradical activity compared to LH and AH. The EC50 DPPH values were: 23.81 for PH and 24.19 mg/mL for PH, while the EC50 DPPH were: 1.16 mg/mL for PH40 and 1.18 mg/mL for PH40s. RP0.5 values were: 57.00 mg/mL for PH40 and 56.00 mg/ml for PH40s, while RP0.5 were: 15.05 mg/mL for PH40 and 15.18 mg/mL for PH40s. The statistical analysis showed that TPh, TFd and TAn, and antioxidant activity of honeys and enriched honeys showed significant correlation. Sensory analysis of honey with dried cherries, before and after storage, indicated very good sensory characteristics.

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

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Seng Bee Ng ◽  
Ze Yee Pong ◽  
Kian Aun Chang ◽  
Yun Ping Neo ◽  
Lye Yee Chew ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Young Adults ◽  
Physicochemical Properties ◽  
Sensory Evaluation ◽  
Value Added ◽  
Acceptance Test ◽  
Content Type ◽  
Sensory Acceptance ◽  
Mango Kernel ◽  
Hedonic Scale

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.

scholarly journals Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed

2019 ◽  
pp. 1-5
Author(s):  
Arpana Tiwari ◽  
Sunita Mishra
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Wheat Bran ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Flaxseed Flour ◽  
Hedonic Scale ◽  
Phenolic Concentration

Biscuit consumption is considered one of the top ten daily consumed foods [1]. The objective of this study was acceptability of biscuit containing three different combinations of powders of wheat bran, flaxseed and wheat viz., 25:75:0, 0:50:50, 20:80:0 were used to prepare 100gms flour mix. Acceptance was assessed using a hedonic scale of nine points. It was noticed that incorporation of flaxseed flour at 80% was unacceptable in biscuit. At this level of incorporation of flaxseed flour, the sensory properties of the product were affected i.e., flavour and taste wise, body and texture, colour and appearance and overall quality whereas 75% addition of flaxseed flour produced good results [2]. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased [1]. Data revealed that the overall acceptability of biscuit ranged from 9 to 7. This indicated that the recipes were found to fall under the category of ‘like extremely to like moderately’. It can finally be discerned from the sensory scores for biscuit prepared with 75% incorporation of flaxseed flour with 25% of wheat bran flour, that the biscuit was equally acceptable as that of control [2]. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage [3].

scholarly journals Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

2019 ◽  
pp. 671-677
Author(s):  
Maria Lucilania Bezerra Almeida ◽  
Carlos Farley Herbster Moura ◽  
Renato Innecco ◽  
Deborah dos Santos Garruti ◽  
Fábio Rodrigues de Miranda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Production Systems ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Cultivation Systems ◽  
Overall Acceptability

Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

scholarly journals Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 839 ◽  
Author(s):  
Ajay Desai ◽  
Margaret Brennan ◽  
Xinbo Guo ◽  
Xin-An Zeng ◽  
Charles Brennan
Keyword(s):  
Antioxidant Activity ◽  
Durum Wheat ◽  
Control Sample ◽  
Protein Digestibility ◽  
Glycaemic Index ◽  
Starch Digestibility ◽  
Fish Protein ◽  
Gastric Digestion ◽  
Lipid Interactions ◽  
Protein Levels

This research focussed on the utilisation of salmon protein and lipid to manipulate pasta’s glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

scholarly journals Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers

2019 ◽  
Vol 70 (2) ◽  
pp. 1525
Author(s):  
O. KILINCCEKER ◽  
M. TAHSIN YILMAZ
Keyword(s):  
Physicochemical Properties ◽  
Storage Time ◽  
Storage Stability ◽  
Fiber Type ◽  
Storage Period ◽  
Sensory Properties ◽  
Fiber Types ◽  
Technological Properties ◽  
Fiber Concentration ◽  
Fiber Addition

In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P <0.05) affected by fiber type and concentration within the storage periods while color, technological and sensory properties of the fried samples were also significantly changed (P <0.05) according to the fiber type and concentration. Thiobarbutiric acid reactive substance values of raw samples incorporated with the fibers were observed to be lower than those of the control samples at the end of the storage period, indicating that fiber addition could delay lipid oxidation increasing their storage stability. Fiber addition affected the brightness (L* values), redness (a* values) and yellowness (b* values) of both the raw and fried samples. Regarding technological properties of the fried samples, fiber addition generally increased (P <0.05) frying yield, and moisture retention values up to 4%, followed by a decrease at further concentrations. Meatball diameter decreased by addition at level of 4% for all fiber types, but further increase in the fiber concentration did not decrease these values. The maximum fat retention was observed in the fried samples incorporated with the apple and lemon fibers at 12 % concentration. Sensory properties were affected by fiber concentration up to 8%, which constituted the highest tolerated concentration. As a result, fiber addition positively affected the physicochemical and technological properties of the meatballs, but this affect was strongly related to the fiber type and its concentration.

scholarly journals QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
K. Khvostenko ◽  
Z. Goranova ◽  
T. Petrova
Keyword(s):  
Sensory Evaluation ◽  
Raw Materials ◽  
Control Sample ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Pumpkin Seed ◽  
Sponge Cake ◽  
Chemical Content ◽  
Total Carbohydrates ◽  
By Products

Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.

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