Summary
The three‐components mixture design was applied to optimise a ratio of NaCl (0%–65%), KCl (35%–100%) and glycine (0%–20%) in reduced‐sodium frankfurters. Fourteen frankfurters were analysed ...for texture and colour, and consumer (n = 100) acceptability. Results indicated that NaCl levels affected consumer acceptability of reduced‐sodium frankfurters. Increasing NaCl generally increased texture hardness. Optimisation of a salt mixture was performed by superimposing contour plots of predicted acceptability scores (≥5.5 on a 9‐points hedonic scale) of all sensory attributes and revealed the optimal salt mixture: 40.03%–63.66% NaCl, 35.00%–55.90% KCl and 0.00%–20.00% glycine. The optimal salt mixture contained 220–340 mg Na/100g frankfurter compared with 540 mg Na/100 g of the control formulation (100% NaCl). The mean overall liking score (5.9 vs. 5.9) of the optimal reduced‐sodium frankfurter was not different from the control (100% NaCl). This optimal formulation had >25% sodium reduction and could be claimed as ‘reduced‐sodium’ according to US Food and Drugs Administration regulation.
The optimum region of reduced‐sodium frankfurter formulations, obtained by superimposing acceptable MRS contour plots of sensory acceptability responses, is a function of NaCl, KCl and glycine concentration at 40.03%–63.66%, 35.00%–55.90% and 0.00%–20.00%, respectively.
In this research, we evaluated the effects of different frequencies (25 and 45 kHz) and times (15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural properties ...of Oaxaca cheese. When HIU was applied for 15 min, the cheese melting time was reduced by up to 23.4 s compared to the control. The cheeses produced with ultrasonicated milk at 45 kHz presented larger melting and exudate areas. They were softer, but consumer acceptability was lower. Frequencies of 25 and 45 kHz (15 or 30 min) reduced the temperature of the solid–liquid transition by 1.9–3.6 °C and 0.6–1.8 °C, respectively, compared to controls. Consequently, the melting time in ultrasonicated cheese was significantly reduced. The strands were perfectly aligned and well organized in the direction of stretching with 25 kHz ultrasonication. In addition, these cheeses were more consistent, chewy, and rubbery. Consequently, they were preferred and more accepted in flavor, aroma, and texture, with high general acceptability. HIU is a promising technology to improve the textural and rheological properties of Oaxaca cheese made with raw milk, as HIU produced cheeses with better sensory acceptability by consumers and with a high melting capacity and thread formation.
Cocoa's placenta, a by-product of cocoa bean extraction has a potential to increase value as a food additive or ingredient due to a high fiber content among other nutritional benefits. The use of ...this neglected material can be a significant source of income for small to medium producers. As bread is a staple food, it can be used as a vehicle to incorporate cocoa placenta. So, the objective of this study was to add cocoa placenta, to a sourdough bread made with variations of levain, liquid and stiff. The sourdough breads enriched with placenta from cocoa presented good technological functionality and a higher fiber content. Image analysis of the final breads showed that liquid levain yielded a higher mean cell area in the bread crumb that the stiff levain counterpart. It was also perceived as less acidic according to Sensory analyses.
High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a ...low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (
n
= 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms
novelty
,
healthy
, and
strange
; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.
The enrichment of sliced bread with Peruvian Andean grains can affect water absorption, formation time and stability of the dough, as well as the texture, color, specific volume and acceptability of ...the final product. However, the nutritional and functional properties of the product can be improved. In this study, traditional (TB, 100% wheat flour) and Andean (AB, 30% wheat bran, quinoa, kiwicha, oats, barley flours, and sesame and linseed seed) bread were manufactured by the direct method. The thermomechanical properties of the doughs were evaluated using the Mixolab, as well as the proximal composition, total phenolic content, texture, color, specific volume and sensory analysis of the sliced bread. The results revealed that the AB showed higher values in the parameters of water absorption (C1), protein weakening (C2), and starch stability (C4), likewise, lower values of setback related to starch retrogradation tendency (C5-C4) were found, which are related to a longer shelf life, which could be evidenced in the sensory properties (scores ≥5 on an unstructured 10-cm long scale, with respect to the crumb color, crust, alveolar uniformity, odor, texture, taste and general acceptability). In the AB there is also evidence of an increase in protein, ash, total dietary fiber and total phenolic content in relation to TB. These results could be useful to develop healthier and better-quality bread to meet the needs of consumers.
Household food waste contributes significantly to global food waste throughout the food supply chain, resulting in a substantial waste of resources. The inability of consumers to utilize food before ...it spoils generally leads to its disposal, thus representing one of the causes of food waste. The secondary shelf life (SSL) is the period a product should be consumed within once open, specified in the label, which sometimes is extremely short and may lead to a significant amount of discarded food. This study focuses on evaluating the SSL of Bolognese sauce through domestic use simulation and monitoring its microbiological and sensory quality, to explore the potential extension of the SSL, allowing consumers more time to consume the product. Results show that, even under harsh usage conditions, Bolognese sauce can have a SSL longer than 13 days, 2–3 times longer than the current SSL. The results highlight the influence of consumer behavior in determining the SSL, suggesting that improved food management could further reduce household food waste.
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•A simulation of the domestic use of Bolognese sauce was performed in ten households.•Secondary shelf life was reassessed based on microbial and sensory thresholds.•Bolognese sauce is suitable for consumption up to 13 days after opening the package.•By modifying the labeled secondary shelf life, household food waste may be reduced.
The objective of this study was to develop a dessert that contains soy protein (SP) (1%, 2%, 3%) and guava juice (GJ) (22%, 27%, 32%) using Response Surface Methodology (RSM) as the optimisation ...technique. Water activity, physical stability, colour, acidity, pH, iron, and carotenoid contents were analysed. Affective tests were performed to determine the degree of liking of colour, creaminess, and acceptability. The results showed that GJ increased the values of redness, hue angle, chromaticity, acidity, and carotenoid content, while SP reduced water activity. Optimisation suggested a dessert containing 32% GJ and 1.17% SP as the best proportion of these components. This sample was considered a source of fibres, ascorbic acid, copper, and iron and garnered scores above the level of ‘slightly liked’ for sensory attributes. Moreover, RSM was shown to be an adequate approach for modelling the physicochemical parameters and the degree of liking of creaminess of desserts.
Coffee is one of the most significant beverages consumed worldwide. However, the substantial production and consumption of coffee has led to the generation of large amounts of by-products, such as ...coffee silverskin (CS).The first objective was to study the ultrasound-assisted extraction (UAE) conditions from CS according to a simple factorial design, in order to obtain natural extracts as a source of polyphenols and caffeine with high antioxidant activity. The second objective was to include CS powder (CSP) or ultrasound CS extract (UCSE) in the elaboration of cookies, in order to obtain an enriched food product with potential health benefits for consumers.CS was characterized in terms of moisture, protein, lipids, ash, total dietary fiber, total phenol content (TPC) and antioxidant activity. The UCSE was characterized in terms of extraction yield, TPC, caffeine content and antioxidant activity (ABTS and ORAC assays).The best UCSE used for cookie elaboration was obtained at 60 min and 180 W with the following values: 8.8 %wt; 36.8 mg GAE/g; 62.7 µmol caffeine/g; 491.1 µmol/g (ABTS assay); 1012.4 µmol/g (ORAC assay). Finally, the cookies were sensory and chemically characterized. In the cookies containing UCSE the sensory acceptability was not modified with respect to the control cookies and an increase in TPC and antioxidant activity was achieved. However, the incorporation of CSP lead to a decrease in the acceptability despite the fact that the cookies constitute a source of fiber. Results reinforce the use of green extraction technologies to obtain antioxidants compounds from natural sources.
The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ...ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (≥8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products.
•Effect of dough hydration level on the chickpea gluten-free bread was investigated.•Nine products with water levels ranging from 100 to 180% flour weight basis.•Increasing the water content improves chickpea gluten-free bread quality.•Water content of 150% resulted in bread with better texture and acceptability.•Promising alternative for tasty and healthy innovative gluten-free bread.
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