The present study aimed to prepare the reinforced ethyl cellulose (EC) based oleogel with adipic acid (AA) and assess its potential for application in the cake and beef burger. The formation of new ...intramolecular or intermolecular hydrogen bonding by addition of AA in oleogels was identified using FT-IR analyses. The DSC, XRD and morphological analyses exhibited the improving effect of AA on the thermal behavior and crystallinity of EC-based oleogels. Additionally, an increasing trend was noted in gel strength and thermo-responsibility by elevation of the AA concentration higher than 3% of oleogel formulation. The EC2%/AA4% oleogel sample obtained the highest oil binding capacity (97.33 ± 2.58%) and was used as an optimized sample in cake and beef burger formulations. As a result, the formulated food models with EC2%/AA4% oleogel exhibited a satisfactory texture profile and acceptable color and organoleptic characteristics. In conclusion, this study paves the way for the application of EC2%/AA4% oleogel in bakery and meat industry to develop healthier food products.
•A clearly increase in hydrogen bonding was recognized by addition of adipic acid.•Adipic acid improved thermal behavior and crystallinity of ethyl cellulose oleogel.•Adipic acid enhanced oil binding capacity of ethyl cellulose oleogel.•Designed oleogel can be relative substituted in cake and beef burger formulation.
Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using ...pulsed electric field (PEF) treatment. In this regard, 20–40 kV/cm electric field was applied to soymilk for the effective treatment periods of 450, 1350, and 2250 ms. After the treatment, a reduction in pH (6.60 ± 0.10 to 6.47 ± 0.12) and an increase in the conductivity (173.03 ± 0.40 to 177.33 ± 0.72 µS) were observed. Furthermore, FTIR (Fourier Transform Infrared Spectroscopy), UV (Ultra Violet) intrinsic spectra, and CD (Circular Dichroism) spectra (α‐helix reduction and β‐sheet increase) data indicated mild structural changes in the proteins of soymilk. As a result, PEF treatment reduced the soymilk allergenicity (67.33 ± 20.48%), LOX activity (69.45 ± 9.38%), and trypsin inhibitor activity (75.61 ± 4.04%). Apart from that, the color, viscosity, and volatiles of soymilk also had significant changes due to PEF treatment. The aroma changes in PEF‐treated soymilk were highly influenced by two major principal component (PC1 & PC2) groups and they accounted for about 70% of the aroma variations. However, these changes were mild and did not induce any off‐flavors and the treatment remained effective against the quality hazards like allergens, antinutritional factors, and LOX enzyme.
Practical Application
PEF treatment of soymilk reduces the possible allergic reactions in human body at least by 30%. Further, it reduces the antinutritional factor and off‐odor inducing compounds. Therefore, the PEF treatment can be used in industries as a pre‐treatment to produce allergen and antinutritional compounds free protein isolates from soybeans.
In most previous studies, brewed coffee samples were served at specific serving temperatures for sensory evaluation. While several recent studies have illustrated that serving temperature does have ...an impact on sensory attribute intensities of brewed coffee, more elaboration is needed. By focusing on knowledge gaps between earlier studies, this study sought to determine whether and how sensory attributes of brewed coffee can vary as a function of serving temperature and coffee variety. In this study, 6 trained panelists rated intensities of 32 sensory attributes (3 appearances, 12 aromas, 2 tastes, 13 flavors, and 2 mouthfeels) with respect to brewed coffee samples, of each of three varieties (Ethiopian, Kenyan, and Colombian) served at four different serving temperatures: 70, 55, 40, and 25 °C, respectively. The results indicated that intensities of 18 and 7 attributes, respectively, differed significantly with serving temperature and coffee variety. A principal component analysis (PCA) showed the greater amount of data variation could be attributed to serving temperature (63.28%) rather than coffee variety (21.24%), much like the result of a hierarchical clustering analysis. Regression vector (RV) coefficients, determined by a factor score matrix of brewed coffee samples served at different temperatures, revealed that brewed coffee samples served at 70 and 55 °C were perceived differently from those served at 40 and 25 °C. In conclusion, the findings emphasize that sensory attributes of brewed coffee samples should be evaluated at multiple serving temperatures, both higher (70 to 55 °C) and lower (40 to 25 °C) ones, to better capture sensory attributes of brewed coffee than those from a traditional sensory evaluation. Further study is needed to characterize different coffee samples with respect to lessening an overwhelming effect of serving temperature.
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•Product temperatures, more than coffee varieties, have greater impact on attribute perception of brewed coffee.•Brewed coffee served at 70 or 55 °C were perceived differently from that served at 40 or 25 °C.•Product temperature-induced sensory perception was little associated with holding time of brewed coffee.•Individual variations in evaluation duration and temperature change over consumption or evaluation should be considered.
Bread consumption has declined in recent years due to the loss of its sensory quality. To identify the key sensory attributes for the consumer, in this study will provide to the bakery industry with ...a powerful tool to design products adapted to the consumer preferences will be provided to the bakery industry.
For identifying the key attributes 7 Galician breads were evaluated by a trained panel using 22 attributes using the Quantitative Descriptive Analysis. In addition, a sensory acceptance test carried out by 97 consumers provided hedonic evaluations.
The results of the joint analysis (trained panel and consumers) demonstrated that the loaves with the moistest bread crumb, with a predominance of large cells, and an alveolation with non-uniform distribution were the ones that presented the greatest acceptance.
The use of an artisanal production process (sourdough and long fermentation time) and the incorporation into the recipe of indigenous flour (around 40%) improved the acceptance of the Galician bread.
•Loaves with different shape (equal ingredients) showed different sensory profiles.•Texture, freshness and taste were the most correlated to global acceptance.•The loaves with the moistest crumb and non-uniform large cells presented the greatest acceptance.•The breads with sourdough showed a high consumer acceptance.
Rainbow trout (O. mykiss) is rich in proteins and its production is high. Serrano chili peppers (C. annuum L.) contain capsaicinoids that participate in the prevention of different illnesses. The aim ...of this work was to evaluate the effect of the addition of Serrano chili microcapsules on the physicochemical properties and sensory acceptance of rainbow trout pâté. Pâté with microcapsules had 23.16, 5.94, and 73.07% protein, fat, and moisture content, respectively. Color measurement showed a redness tendency (a* = 7.5 and b* = 22.3) with a luminosity of 78%. During sensory analysis, the pâté was rated positively, indicating a feasible acceptance.
Black tea, known for its unique aroma, is one of the most popular non-alcoholic beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim ...of this study was to evaluate the effect of different steeping temperatures (60 °C, 70 °C, 80 °C, and 95 °C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcohols, esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a positive correlation with steeping temperature. A total of 16 main aromatic compounds were identified though the comparison analysis of gas chromatography-olfactometry (GC-O FD ≥ 32) data and odor activity value (OAV value ≥ 1), including β-damascone, β-ionone, linalool, ethyl hexanoate, dimethyl sulfide, dimethyl trisulfide, nonanal, methyl salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory analysis (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition.
•Steeping temperature had a significant effect on volatile compounds in Yingde black tea.•The forty-eight odor-active compounds were identified.•The changes of sixteen most aroma-active compounds and seven aroma attributes were characterized.•Relationships between aroma characteristics and sensory descriptors were exhibited.
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. ...Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo‐active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave‐assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut‐fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
Advanced osmotic dehydration techniques could preserve the nutritional and sensory profile of fruits and vegetables.
Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and ...descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial least squares–discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory analysis (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas.
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•The volatile compounds of four varieties Dianhong tea were identified by using HS-SPME-GC-MS method.•PLS-DA and HCA heat map were applied to find the differential compounds in Dianhong tea samples.•Eleven flavor attributes were detected in four varieties of Dianhong teas by using descriptive sensory analysis (DSA).
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