Concerns for health can lead to healthier food choices, especially if the consumer is well informed. This study aimed to evaluate the importance of package and health-related claims on Brazilian ...consumers' acceptance of snack bars. In order to evaluate package attributes, in focus groups discussions, 19 consumers chose the most important factors that influence their purchase decisions. Next, 102 consumers evaluated six commercial brands of snack bars in a three-session acceptance test: the first with no information about the product, the second containing the product package and the third with information on health-related claims associated with consumption of the bar. In general, package attributes, price and flavor were the most important factors that influence the purchase of snack bars. Health claims positively influenced consumer acceptance, but information concerning the absence of gluten and lactose did not significantly alter sensory acceptance. The presence of omega-3s, sugars, preservatives, flavorings and colorings have the potential to improve acceptability, because they were able to raise the acceptance of the seed bar, removing it from the rejection region. Protein and nut bars are not well known to the general public and the lower mean acceptance of the seed and protein bars demonstrated the need for sensorial improvement.
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•The Brazilian consumers associated verbal and non-verbal elements with health.•Package attributes, price and flavor were highlighted on purchase intention of bars.•Bitter aftertaste and unpleasant texture on the palate caused negative perceptions.•When health claims were given to consumers a better sensory acceptance was observed.
The aim of this work was to evaluate the effects of wheat germ – stabilized by toasting or by sourdough fermentation – on dough and bread properties. Doughs were produced by adding increasing amounts ...of each type of stabilized germ, starting with the current recommended level of 3 g/100 g up to 20 g/100 g. Sourdough fermentation ensured the presence of lactic acid bacteria (LAB) in amounts comparable to those found in conventional sourdough. The acidification induced by LAB inactivates lipase and lipoxygenase, as does the toasting process. These results account for the decrease in rancidity, as demonstrated by the low development of hexanal during storage. Fermentation significantly decreased the content of glutathione, responsible for the deterioration of the rheological characteristics and workability of dough containing high levels of germ. Dough enriched with fermented germ exhibited high stability during mixing and development. Positive effects (high specific volume and low firmness) associated with the use of germ stabilized by fermentation have been detected both in fresh bread and in samples stored up to 4 days in controlled conditions of humidity and temperature. Finally, the sensory consumers' test confirmed that the addition of fermented germ did not diminish the liking of the sample.
•Germ fermentation using wheat sourdough is a valid alternative to toasting.•Fermentation promotes a significant reduction in the initial content of glutathione.•Fermentation allows the addition of germ at high percentages (up to 20%) to flour.•Fermentation assures better bread-making performances in comparison with toasting.•Using fermented germ in bread formulation does not alter consumer preferences.
There is an increasing demand for new varieties of gluten-free (GF) bread. Therefore, we aimed to evaluate the potential of whole grain flours (rice, sorghum, millet, amaranth, buckwheat, and quinoa) ...to produce GF yeast rolls. Two control GF non-pan breads were prepared. Replacing the flour-starch base with whole grain flour enable to produce accepted GF rolls (scored from 6.0 to 8.6 on a 10 cm scale) besides increase from 2 to 5 times fiber content and up to twice the protein content. Thus, producing GF whole-grain yeast rolls is promising and contribute to meeting the sensory and health requirements of consumers.
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•The potential of whole grain flours to produce gluten-free yeast rolls was assessed.•Rolls prepared with whole rice, sorghum, millet, amaranth, buckwheat, or quinoa flour.•Whole grain flours increase protein and fiber contents of gluten-free yeast rolls.•The sixth whole grain recipes were accepted.•Production of gluten-free whole-grain yeast rolls is feasible.
Pectin extracted from mango (Mangifera indicia L.) peel is commonly utilized as a gel-forming agent in food and pharmaceutical applications. In Ethiopia, there is a substantial amount of mango fruit ...production and the peel removed from mango fruits are discarded as waste. However, there was limited scientific data on the development of pectin from mango peel and its utilization in jam and jelly making. Therefore, the study aimed to develop pectin from mango peel and utilization optimized pectin in jam & Jelly developments. For expermental work, the mango kent variety was collected from the Bako Agricultural Research Center. Seventeen experimental runs were generated after the minimum and maximum temperatures (60–100 °C), time (60–120 min) and pH (2–3) were adjusted by Design Expert® software version 13.0.5.0 using the Response Surface Methodology. All physicochemical and sensory properties were determined using standard procedures and analytical graded chemicals. The results showed that the highest (64.63 %) extraction yield of mango peel pectin was recorded at 100 °C, 60 min and pH.2. Optimum process variables for pectin yield (65.20 %) extracted from dried mango peel were recorded at temperature 94.64 °C, time 118.67 min, and pH 2.01,The optimized mango pectin yield has 497.5 equivalent weight, 6.15 methoxy, 70.3 anhydrouronic acid, and 49.69° of esterification content. Mango jam and jelly were developed using optimized pectin yield of 3.64 and 3.42, 4.30 and 4.46 for pH and titrable acidity, respectively. The results of the sensory panelists showed that mango jam and jelly developed with pectin significantly (p < 0.05) liked the aroma and general acceptability compared to the control sample. The findings highlighted that the pectin optimized from dried mango peel has a good potential to develop jams and jellies with better physicochemical properties and sensory acceptability.
The aim of the present work was the development of antimicrobial films containing garlic extract to be applied as active packaging for preservative-free sliced pan loaf, with the goal of extending ...its shelf-life. First, the antimicrobial capacity of garlic extract, a compound used as active agent, was tested against Penicillium expansum by the disc diffusion method. The extract showed high antimicrobial activity, 0.1 μL per Petri dish being the minimum inhibitory amount, and 0.25 μL the minimum fungicidal amount. Bread aroma was also used to mask the pungent odour of garlic and it was confirmed to have no antimicrobial activity. Subsequently, polyethylene (PE) aqueous emulsion and ethylene-vinyl alcohol copolymer (EVOH) and zein hydroalcoholic solutions containing 0.25 and 0.5% (w/w per dry polymer) of garlic extract and bread aroma were used to coat PE films, producing PE/PE, PE/EVOH and PE/zein active films. The antimicrobial capacity of the films was studied in vitro against Penicillium expansum, and in vivo with natural sliced bread. The results showed that all the films presented some antimicrobial activity, PE film coated with zein containing 0.5% of garlic extract and bread aroma being the film presenting the best results, maintaining bread free of mould infection for 30 days. Sensory tests showed that the addition of 1% of bread aroma improved the sensory experience of consumers and also revealed good purchase intention.
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•Zein solutions are suitable for film coating, preserving the thermosealable properties.•Garlic extract (GE) presents excellent antifungal properties against P. expansum.•Active packages based on zein coating containing GE are suitable for pan loaf.•Bread aroma reduces sensory effect of GE on bread in this promising active package.
Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from ...fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder at 0, 5, 10, 15 or 20% of refined wheat flour. The noodles, made from these combinations, were then tested for their color, cooking quality, texture, chemical, sensory properties and level of microorganism during storage. The results indicated that as the amount of salmon bone powder increased, the appearance became yellowish and darker, the elasticity and softness of the noodles were decreased.Cooking quality; cooking time and cooking yield decreased while cooking loss was increased. When the noodles made from 15% salmon bone powder plus 85% refined wheat flour were tested their moisture content, protein, total carbohydrate, fat and ash were 36.45, 3.34, 43.60, 3.34, 6.74 g/100g, respectively and their calcium content also progressively increased with increasing levels of salmon bone powder in the refined wheat flour. The calcium content from noodles made from 15% salmon bone powder plus 85% refined wheat flour was 1.84 g/100g. The sensory evaluation in terms of appearance, color, odor, elasticity, softness, smoothness, taste and overall acceptability showed that the cooked noodles containing 15% salmon bone powder had similar characteristics to cooked noodles made from 100% refined wheat flour. Levels of microorganism including total plate count, yeasts and molds remained low,while Escherichia coli, Staphylococus aureus, Bacillus cereus and Samonella spp. were non-detected. All microorganism levels within acceptable levels and remained within criterion of microbiological quality standardization of foods and tableware announced by Department of Medical Science (No.3/2017) throughout the storage. Overall, the noodles retained acceptable quality for at least 9 days in refrigerator at 4±2oC.
The effect of harvesting stages (mature green, half-ripe and full ripe) and storage conditions (zero energy cool chamber, wooden box and underground storage) on post-harvest quality and sensory ...acceptability of mango fruit was evaluated. Three harvesting stages of mango fruit were harvested and 10 kg of mango fruit was stored in three storage conditions until the end of the storage period. Spoilage and weight loss of mango fruit were recorded from storage in three-day intervals. All samples were analyzed for Post-harvest quality of mango fruit before and after storage at Arba Minch University, Abaya Campus Chemistry laboratory, and sensory acceptability was evaluated by using untrained 45 panelists at the end of the storage period. Completely Randomized Design in factorial arrangement with three replications was used to evaluate the shelf life and postharvest quality of mango fruit. Weight loss, spoilage, firmness and total soluble solids of mango fruit were increased while vitamin C, moisture content and titratable acidity were decreased with increased storage time. The vitamin C content of mango fruit was highest at half ripe in a zero energy cool chamber and was lowest at full ripe harvested in a wooden box after the end of the storage period. The highest overall acceptability of mango fruit was observed at the half-ripe harvested stage in zero energy cool chambers while the lowest was observed at the mature green harvested stage mango fruit in a wooden box after the end of the storage period. Based on the current study, half ripen mango fruit in zero energy cool chamber storage recorded the least percent of weight loss, spoilage amount, maximum shelf life and quality, especially vitamin C content and higher overall acceptability. Further study will be needed on the microbial quality of mango fruit in different harvesting stages and storage conditions during storage periods.
Int. J. Agril. Res. Innov. Tech. 12(2): 82-87, December 2022
The effect of harvesting stages (mature green, half-ripe and full ripe) and storage conditions (zero energy cool chamber, wooden box and underground storage) on post-harvest quality and sensory ...acceptability of mango fruit was evaluated. Three harvesting stages of mango fruit were harvested and 10 kg of mango fruit was stored in three storage conditions until the end of the storage period. Spoilage and weight loss of mango fruit were recorded from storage in three-day intervals. All samples were analyzed for Post-harvest quality of mango fruit before and after storage at Arba Minch University, Abaya Campus Chemistry laboratory, and sensory acceptability was evaluated by using untrained 45 panelists at the end of the storage period. Completely Randomized Design in factorial arrangement with three replications was used to evaluate the shelf life and postharvest quality of mango fruit. Weight loss, spoilage, firmness and total soluble solids of mango fruit were increased while vitamin C, moisture content and titratable acidity were decreased with increased storage time. The vitamin C content of mango fruit was highest at half ripe in a zero energy cool chamber and was lowest at full ripe harvested in a wooden box after the end of the storage period. The highest overall acceptability of mango fruit was observed at the half-ripe harvested stage in zero energy cool chambers while the lowest was observed at the mature green harvested stage mango fruit in a wooden box after the end of the storage period. Based on the current study, half ripen mango fruit in zero energy cool chamber storage recorded the least percent of weight loss, spoilage amount, maximum shelf life and quality, especially vitamin C content and higher overall acceptability. Further study will be needed on the microbial quality of mango fruit in different harvesting stages and storage conditions during storage periods.
Purple sweet potato is commonly cooked by boiling, steaming, baking and microwaving.
However, information on the effects of cooking methods on the physicochemical
properties, antioxidants properties ...and sensory acceptability is limited. In this study, the
effect of cooking methods (boiling, steaming, baking and microwaving) on the
physicochemical properties, antioxidant properties and sensory acceptability of purple
sweet potato were investigated. The results showed that the boiled sample was the softest
(hardness of 933.39 g) and also had the highest total colour difference (18.56), while the
steamed sample was the most adhesive (-92.35 g.s) and least cohesive (0.41). An
increased moisture content caused a decrease in other proximate compositions in the
samples. The baked sample had the highest antioxidant properties, with 232.20 mg
GAE/100 g of total phenolic content, 2.05 mg cyaniding-3-glucoside/L of total
anthocyanins, 61.95% of DPPH and 79.20% of ABTS radical-scavenging activity. The
steamed sample was rated most acceptable by the panellists.
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