Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis

Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used as a fat and egg yolk mimic. However, both chia mucilage and gum Arabic are underutilized locally in Kenya;thus, marginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia mucilage and gum Arabic was evaluated in the development of an eggless fat-reduced mayonnaise (FRM). The mayonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia mucilage at 15%, 30%, 45%, and 60% levels and gum Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia mucilage on the physicochemical properties, for example, pH, emulsion stability, moisture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC methods and sensory properties for both consumer acceptability and quantitative descriptive analysis of mayonnaise were evaluated and compared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced mayonnaises had significantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 moisture. These differences increased with increasing substitution levels of chia mucilage, as impacted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced mayonnaise and control. Sensory evaluation demonstrated that mayonnaises substituted with chia seeds mucilage and gum Arabic were accepted. All the parameters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from principal component analysis (PCA) of 16 sensory attributes of mayonnaise showed that approximately over 66% of the variations in sensory attributes were explained by the first six principal components. This study shows good potential for chia mucilage and gum Arabic to be used as fat and egg mimetics and stabilizers, respectively, in mayonnaise with functional properties.

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

Effect of Different Ratios of DL-type Starter Culture： Mould Geotrichum candidum on the Viscosity and Sensory Properties of Fermented Milk

A great variety of dairy products with different flavour, texture and health-promoting properties can be obtained from milk using different technologies and starter cultures. Fermented milks are consumed in many parts of the world and are relished for their acidic taste and health benefits. The aim of this study was to compare effects of different ratios of DL-type starter culture： mould Geotrichum candidum grown in milk on its viscosity and sensory properties on the 5th, 10th and 15th day of storage at 4 ~C~ in order to determine the best ratio to prepare fermented milk on basis of Iranian acceptance. We have examined the production of fermented milk by 80： 20, 70： 30, and 60：40 ratios of DL-type starter culture： mould Geotrichum candidum grown in milk. The results obtained from viscosity measurement and sensory evaluation showed no significant difference between these treatments used in the study and were not satisfactory; their viscosity was not accepted and scores attributed to odour and flavor of fermented milks by panelists were low.

Value Addition on Nutritional and Sensory Properties of Biscuit Using Desert Truffle (Terfezia claveryi) Powder

Desert truffle is popular nutritious food that shows high content of protein, fibers, phenolic compounds and health promoting bioactive compounds. The aim of present study is to produce fortified functional biscuits by incorporated Dessert Truffle Powder (DTP). The effect of replacing 0 (control), 5%, 10% and 15% of wheat flour with DTP on chemical composition, antioxidant activity, physical properties and sensory characteristics of biscuits was investigated. The results revealed that the crude protein, ash and crude fiber content of prepared biscuits improved with the incorporation of DTP. Phenolic contents of fortified biscuits were increased gradually with increasing the level of DTP addition. Furthermore, all the selected levels of DTP incorporated in prepared biscuits showed a good ability in radical scavenging activity which ranged from 21.52% to 42.11%, compared to 2.08% in case of control biscuit. Data also indicated that replacing 5% and 10% of wheat flour with DTP in biscuit preparation resulted in high significance of spread ratio 8.78 and 8.59, respectively when compared to control biscuit which given 7.53. The lightness (L) and total intensity of biscuits were decreased from 71.19 to 60.31 and from 76.09 to 66.87 with increasing the substitution level of DTP in biscuits from 5% to 15%, respectively. Biscuits incorporated with DTP at up to 10% had the acceptable mean scores by panelists for all sensory attributes. There was no significant difference in overall acceptability of biscuits incorporated with 5% and 10% of DTP which recorded 7.4 and 7.5 and control biscuit 8.2, respectively. Thus, the present study concluded that replacing up to 10% of wheat flour with DTP enhanced the nutritional quality and antioxidant activity with acceptable sensory characteristics of biscuits. So, our study recommends encouraging the bakery products producers to incorporated DTP at 10% in biscuits production.

Physicochemical and Sensory Properties of japonica Rice Varied with Production Areas in China

Northeast of China and Jiangsu Province are major production areas of japonica rice in China.Rice from northeast of China is well-known for its good-eating and appearance quality,and that from Jiangsu Province is viewed as inferior.However,little is known concerning the difference in physicochemical and sensory properties of rice between the major two production areas.Analysis of 16 commercial rice samples showed marked differences in physicochemical properties,including chalky grain rate,contents of amylose and protein and pasting properties between the two main areas.Northeastern rice contained more shortchain amylopectin as compared with Jiangsu rice.However,Jiangsu rice is comparable to northeastern rice in terms of sensory quality including overall acceptability and textural properties of springiness,stickiness and hardness as evaluated by trained panel.Our results indicated the limitation of conventional index of physicochemical properties,and suggested the necessity of identification of new factors controlling rice sensory property.In addition,the taste analyzer from Japan demonstrates limitation in distinguishing the differences between northeastern and Jiangsu rice,and therefore needs localization to fit China.

Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates

Principal component analysis (PCA) was employed to examine the effect of nutritional and bioactive compounds of legume milk chocolate as well as the sensory to document the extend of variations and their significance with plant sources. PCA identified eight significant principle components, that reduce the size of the variables into one principal component in physiochemical analysis interpreting 73.5% of the total variability with/and 78.6% of total variability explained in sensory evaluation. Score plot indicates that Double Bean milk chocolate in-corporated with MOL and CML in nutritional profile have high positive correlations. In nutritional evaluation, carbohydrates and fat content shows negative/minimal correlations whereas no negative correlations were found in sensory evaluation which implies every sensorial variable had high correlation with each other.

Occurrence,properties and biological significance of pyroglutamyl peptides derived from different food sources

Pyroglutamyl(pGlu)peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides.This process can occur endogenously or during processing of foods containing the peptides.Some factors such as heat,high pressure and enzymatic modifications contribute to pGlu formation.pGlu peptides are thought to have different characteristics,especially bitter and umani tastes,and thus can affect the sensory properties of foods that contain them.Moreover,some health-promoting properties have been reported for pGlu peptides,including hepatoprotective,antidepressant and anti-inflammatory activities.However,the role of pGlu residue in the peptide bioactivity is not completely established,although the hydrophobic-lactam ring is thought to enhance the peptide stability against degradation by gastrointestinal proteases.This review discusses the occurrence and formation of pGlu peptides in foods,their quantification,sensory and biological properties,and prospects in food applications.

Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties

Pomegranate fruit(cv.Wonderful)were treated with putrescine(1,2 and 3 mmol/L)before storage for 4 months at 5℃ and 95%RH and the effects on postharvest life and quality attributes were studied.Results showed that incidence of physiological disorders such as external decay,husk scald,chilling injury and aril browning increased with progressive storage but treating pomegranate fruit with putrescine reduced incidence of most disorders.Control fruit had higher levels of external decay(1.72%–33.26%),chilling injury(10.53%–38.77%)and scalding(15.04%–100%)with less attractive color during 4 month storage.Variations were observed on other fruit quality parameters although treatment with putrescine at 2 and 3 mmol/L concentration reduced changes in color,total soluble solid,Titratable acidity and ascorbic acid.Sensory parameters were best preserved in fruit treated with 2 mmol/L concentration of putrescine with respect to juiciness and crispness.Treatment of pomegranate fruit with putrescine resulted in improved storability and fruit quality during storage.Therefore,for short term storage,2 mmol/L concentration of putrescine could be recommended for maintaining fruit quality especially in the first two months of storage.However,for longer storage period,a higher concentration is recommended,as 3 mmol/L concentration was the most effective in alleviating disorders and maintaining physico-chemical parameters and sensory attributes during storage in this study.

Use of Bitter Leaf(Vernonia amygdalina)Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli,a Traditional Opaque Sorghum White Beer from Northern Cameroon

The purpose of this study was to evaluate the sensory property and shelf life of the processed mpedli beer using aqueous leaves extract of Vernonia amygdalina(VA)and heat treatment.The white sorghum beer was made at the laboratory scale using home-made procedure(Control).Following filtration,the beer was blended with an aqueous leaf extract(1/10,v/v)of VA(BUB).Pasteurization(60°C/30 min)was performed on a portion of the VA blended sample(BPB).The sensory parameters and shelf life of the three samples were evaluated at room temperature during a month storage.The sensory characteristics of blended and non-supplemented mpedli beer differed significantly(p<0.05).During storage,the colour,bitterness,aroma,odour,viscosity,texture,and overall acceptability of the processed samples were improved.Bitterness(r=0.898;p<0.01)and odour(r=0.930;p<0.01)were both highly correlated with the acceptance of the processed beer.The non-supplemented samples had the highest sensory scores 48 hours after preparation,while the relevant sensory ratings in processed BUB and BPB samples were recorded from the 12th to the 21st and 27th day of storage,respectively.The findings suggest that combining pasteurization with addition of aqueous leaf extract of VA may help small-scale brewers for improving the sensory quality and extending the shelf life of mpedli.According to the findings,the use of bitter leaf could be proposed as an alternative hop in the local brewing industry and may increase incomes of producers of local sorghum beer.

Celiac disease:Overview and considerations for development of gluten-free foods

Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced by gluten in wheat,barley,rye etc.Celiac disease affects approximately one percent of people in the world and strict gluten-free diet(GFD)for a lifetime is the only available treatment.As gluten-free products available in the market are known to have low nutritional quality as well as are more expensive than gluten-containing food products,there is a strong need to develop gluten-free products that are nutritionally complete as well as economical.This review focuses on the special considerations during developing gluten-free products viz.,finding an alternate non-gluten source,ensuring nutrition and sensory quality characteristics,compliance with the regulatory guidelines,economics and product.

Production and Evaluaton of Yoghurt Flavoured with Beetroot （Beta vulgaris L,）

Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.

Effects of silver bio-nanoparticle treatment on the wet preservation,technological,and chemical qualities of meat

Background/Objective:Nanotechnology is a recent technology,but its application to meat preservation is limited.Materials and Methods:The silver bio-nanoparticle was sythensized from the extract of pawpaw and 1 mM solution of silver nitrate using standard method.Meat samples were treated with solutions containing 10%-20%silver bio-nanoparticle suspension and were kept for 2,4 and 6 h.Protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion,bacterial count and sensory characteristics were determined using standard methods.Results:The protein,crude fat,ash,weight loss,water loss,solid gain,absorbed silver ion and total plate count varied from 21.63%-30.89%,3.71%-4.21%,1.55%-3.98%,0.04 to 0.25 g,0.42-0.84,0.38-0.62,18.00-48.42μg/mL and 2.74×105-1.39×10^(11) cfu/g respectively.The results showed that qualities of meat were positively affected by silver bionanoparticle treatment.Conclusion:Meat treated with10%of silver bio-nanoparticle concentration for 4 h had the best quality.

Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake

The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of sunflower oil and the quality characteristics and shelf-life of baked cake. The thermal stability of RBE was evaluated by a Rancimat test using sunflower oil. Properties such as moisture content, porosity, crumb density and pore area of cakes baked with RBE and the synthetic antioxidant butylated hydroxytoluene (BHT) were compared. Sensory properties such as taste, aroma, texture, color and overall acceptability of the cake samples were compared using a sensory panel test. The shelf-life of the cakes was evaluated by microbial counts and chemical methods. Thermally treated RBE and BHT for 2 h at 180 °C retained 75% of their initial capacity in protecting sunflower oil while RBE had a significantly higher protection factor (p < 0.05). Cakes baked with RBE received higher scores for taste, color and overall acceptability compared to control or BHT-added cake. BHT-added cake and RBE-added cake exceeded the aerobic plate count (APC) and yeast and mold count (YMC) on days 11 and 13 respectively, while the control cakes without added antioxidants exceeded the APC and YMC on day 7. Both BHT- and RBE-added cakes maintained hexanal levels below 5 mg/kg over 28 days while the control cake exceeded this level on day 21. The results suggest that RBE can be used as a natural food additive to improve the quality and shelf-life of baked foods and edible oils.