The Maillard reaction between asparagine and a carbonyl source can lead to acrylamide formation, which is classified as "probably carcinogenic to humans". This study aimed to investigate the impact ...of varying amounts, incubation times, and temperatures of asparaginases on reducing acrylamide in wheat and rye cookies while preserving sensory attributes. To determine if different asparaginases reduce acrylamide without negative effects on cookie quality, acrylamide was quantified using ELISA, and color, texture and sensory attributes were assessed. Adding asparaginases resulted in a reduction of acrylamide by up to 85%. Incubating cookie dough for 10 or 30 min at 60 °C or 90 °C did not impact acrylamide formation. Acrylamide concentrations were higher by an average of 78 μg/kg for an incubation temperature of 90 °C compared to 60 °C. Rye cookies exhibited higher acrylamide concentrations by 490 μg/kg compared to wheat due to higher free asparagine in rye flour. Asparaginases showed minimal effects on cookie color and texture, with no changes in sensory evaluation. Acrylamide can be reduced using asparaginases, providing a simple and effective means of ensuring safe food for consumers.
•Higher dough incubation temperature (90 °C vs. 60 °C) increased acrylamide•Longer dough incubation time had no effect on acrylamide formation•Increasing asparaginase concentration had little effect on acrylamide reduction•Optimal incubation temperature and time reduced acrylamide by up to 85%•Asparaginases showed little or no effect on flavor, color and texture of cookies
In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory ...and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.
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•Discriminating six salmons by the profile of oligopeptides and phospholipids•Oligopeptides were closely related to the umami of salmon, as Arg-Val and Ser-Asn•O. mykiss, S. salar and O. kisutch were the most satisfied salmons by the panel•Alcohol and sulfur compounds suggested to be the mainly contributor to fishy aroma•Providing theoretical guidance for grading, discrimination and consuming of salmon
June Online Cover
: Photographs before cooking and husk removal of the five bunya nut samples and the chestnut sample evaluated in the study, sensory profiles of bunya nuts vs. chestnuts and of ...boiled vs. roasted bunya nuts, and PCA bi‐plot of the sensory properties of 12 samples, from “Sensory properties of Australian bunya nuts” by Jaqueline Moura Nadolny, Odette Best, Emma Hassall, Heather M. Shewan, Sandra M. Olarte Mantilla, Jason R. Stokes, Heather E. Smyth. p. 2732–2743.
Infant formulas (IFs), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction ...products, modifying nutritional and sensory properties. The aim of this study was to determine the impact of a minimally processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture and color attributes of IFs, then to compare with those of commercial milks. Three experimental IFs (produced with membrane filtration associated with low – T-, medium – T+, or high thermal treatments – T+++) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IFs. The same panel applied the Check-All-That-Apply method to evaluate the IFs: the range of variability between T- and T+++ was similar to that between the 2 commercial IFs, and the sensory characteristics of the experimental IFs were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T-/T+ from T+++, but all the experimental IFs were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOCs) content of IFs with low and high thermal treatments were analyzed. Forty VOCs were identified by gas chromatography-mass spectrometry. T- contained a higher quantity of VOCs than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IFs, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IFs that could fit well within the market from a sensory point of view.
Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in texture ...and flavour during convenience rice processing are, in many cases, poorly understood.
This review describes pre-cooking methods including washing and soaking, cooking methods including cooking in excess water, by absorption and by high pressure, and post-cooking technologies including cooling, freezing, retorting, canning, drying and storage, as well as the influence of each process on physical properties and sensory attributes of cooked rice.
Water diffusion and starch leaching, which occur in many processing steps, are important factors affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by absorption increases stickiness, but does not ensure uniform moisture distribution compared to cooking in excess water, thus is not applicable for rice manufacturers. Amylose leaching during soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal treatments such as high pressure soaking and cooking have potential to improve rice sensory properties compared to high temperature treatments, which change colour and flavour of convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but can be retarded by high pressure processing or storage below the glass transition temperature. Much is known about processing factors that affect freshly cooked rice, but more substantial knowledge of how processing steps affect the structure property relationships and sensory properties of convenience rice will assist manufacturers to specifically design products to meet the ever growing consumer demands for convenience food.
•Processing related reduction of convenience rice quality is mechanistically explained.•Flavour deteriorates as volatile profiles are altered by thermal processes and storage.•Cooked rice texture is dependant on the rate and extent of water and starch diffusion.•Different mechanisms in high pressure processes may improve convenience rice quality.
The effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), ...2.5% FFV, 2.5% and 5.0% DFV, respectively, and their nutritional compositions, free amino acid profiles, lipid and protein oxidation, color and texture properties were determined. Addition of F. velutipes significantly decreased fat content while increased free amino acid contents of Cantonese sausages. Total free amino acid contents of 2.5% FFV, 2.5% DFV and 5.0% DFV incorporation were 2.8-, 2.4- and 3.5-fold as compared to control, respectively. Lipid and protein oxidation of Cantonese sausages were effectively inhibited by the addition of F. velutipes. Both FFV and DFV addition decreased hardness and chewiness while showed different effect on yellowness of samples. DFV added at 2.5% exhibited the best overall sensory acceptance. Therefore, appropriate addition of F. velutipes may be an effective way to improve meat product quality and function.
•The quality and sensory characteristics of sausages can be improved by addition of F. velutipes.•Addition of F. velutipes significantly decreased fat content of Cantonese sausages.•Lipid and protein oxidation can be effectively inhibited by the addition of F. velutipes.•Sausages incorporated with 2.5% dried F. velutipes showed the best overall sensory acceptance.
Abstract Touch plays a crucial role for humans. Despite its centrality in sensory experiences, the field of haptic aesthetics is underexplored. So far, existing research has revealed that preferences ...in the haptic domain are related to stimulus properties and the Gestalt laws of grouping. Additionally, haptic aesthetics is influenced by top-down processes, e.g., stimulus familiarity, and is likely to be modulated by personality and expertise. To further our understanding of these influences on haptic aesthetic appraisal, the current study investigated the imagined haptic aesthetic appeal of visually presented material surfaces, considering the role of haptic expertise, Need for touch, personality traits. The results revealed a positive influence of familiarity, simplicity, smoothness, warmth, lightness, dryness, slipperiness and a negative influence of complexity on individuals' aesthetic responses. While the study failed to support the predicted influence of Need for touch and haptic expertise on aesthetic responses, results did reveal an influence of openness to experience, conscientiousness and neuroticism. Despite the limitations related to the indirect stimuli presentation (vision only), the findings contribute to the relatively unexplored role of bottom-up and top-down features in haptic aesthetics that might be incorporated into the design of consumers’ products to better meet their preferences.
Structuring processes for meat analogues Dekkers, Birgit L.; Boom, Remko M.; van der Goot, Atze Jan
Trends in Food Science & Technology,
11/2018, Volume:
81
Journal Article
Peer reviewed
Open access
Animal-derived protein foods, such as meat, have a large impact on the environment. Meat analogues are products that replace meat in its functionality, i.e. have similar product properties and ...sensory attributes, which is achieved by the fibrous nature of those products.
The techniques used to make fibrous products that mimic muscle meats are outlined and categorized based on their approach. The bottom-up approach refers to assembly of structural elements that are combined. The top-down approach refers to structuring of biopolymer blends using an overall force field. The strengths and weaknesses of these approaches are discussed in terms of ingredient and equipment use, (achievable) product resemblance, robustness, scalability, and resource efficiency. To enlarge the theoretical framework, the techniques with the top-down strategy are further contextualized by relating to structure formation processes of materials with other applications, and the methods to analyse the fibrous structures are further outlined.
Techniques that follow the bottom-up strategy have the potential to resemble the structure of meat most closely, by structuring the proteins hierarchically through assembly of individual structural components. The top-down strategy is better scalable, is more efficient in its use of resources, but can only create the desired structure on larger length scales. Significant progress has been made on the methods to analyse structured products from the last category. Most analysis methods focussed on the (micro)structural anisotropy of the fibrous products, however there is also a need for methods that allow in situ analysis of the evolution of the structure during processing.
•Fibrous products can form the basis for plant-based meat analogues.•Techniques for creating fibrous protein products follow a bottom-up or a top-down strategy.•A bottom-up strategy has potential to resemble the hierarchical structure of meat best.•Top-down strategy is more robust, scalable and have better resource efficiency.•Dedicated in situ analysis of structuring processes have to be developed.
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