{"title":"Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp","authors":"J. Moolwong, Worasaung Klinthong, T. Chuacharoen","doi":"10.31883/pjfns/170938","DOIUrl":"https://doi.org/10.31883/pjfns/170938","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41583517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dalia Samanta Aguilar-Avila, H. Martínez‐Flores, E. Morales‐Sánchez, R. Reynoso-Camacho, M. G. Garnica-Romo
work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (WAC), oil absorption capacity (OAC), and glucose dialysis retardation index (GDRI) of the extrudates, were estimated. Moreover, the effects of the extrusion variables on the total phenolic and total flavonoid contents and on the antioxidant capacity of the tamarind shell were evaluated. The dry powdered tamarind shell was conditioned to have 32 or 39 g of water per 100 g of shell, prior to being subjected to extrusion. Subsequently, the conditioned samples were processed at 90°C, 100°C and 110°C in a single screw extruder. A non-extruded tamarind shell was taken as a control. The extrusion resulted in a 138.3% increase in the soluble dietary fiber content, along with 40.3% and 18.4% reductions of total phenolic and total flavonoid contents, respectively. The antioxidant capacity of the tamarind shell with moisture content of 32 g/100 g extruded at 100°C and 110°C was similar to that of non-extruded material. More-over, the extruded products had the higher OAC compared to that of the control and they displayed an excellent response with regard to controlling the GDRI. The extrusion advantageously modified properties of the tamarind shell particularly when material with a moisture content of 32 g/100 g at 100°C was processed.
{"title":"Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell","authors":"Dalia Samanta Aguilar-Avila, H. Martínez‐Flores, E. Morales‐Sánchez, R. Reynoso-Camacho, M. G. Garnica-Romo","doi":"10.31883/pjfns/170815","DOIUrl":"https://doi.org/10.31883/pjfns/170815","url":null,"abstract":"work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (WAC), oil absorption capacity (OAC), and glucose dialysis retardation index (GDRI) of the extrudates, were estimated. Moreover, the effects of the extrusion variables on the total phenolic and total flavonoid contents and on the antioxidant capacity of the tamarind shell were evaluated. The dry powdered tamarind shell was conditioned to have 32 or 39 g of water per 100 g of shell, prior to being subjected to extrusion. Subsequently, the conditioned samples were processed at 90°C, 100°C and 110°C in a single screw extruder. A non-extruded tamarind shell was taken as a control. The extrusion resulted in a 138.3% increase in the soluble dietary fiber content, along with 40.3% and 18.4% reductions of total phenolic and total flavonoid contents, respectively. The antioxidant capacity of the tamarind shell with moisture content of 32 g/100 g extruded at 100°C and 110°C was similar to that of non-extruded material. More-over, the extruded products had the higher OAC compared to that of the control and they displayed an excellent response with regard to controlling the GDRI. The extrusion advantageously modified properties of the tamarind shell particularly when material with a moisture content of 32 g/100 g at 100°C was processed.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46678093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.
{"title":"Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product","authors":"Asha Kumari, N. Kaushik, R. Slizyte, Khushboo","doi":"10.31883/pjfns/170219","DOIUrl":"https://doi.org/10.31883/pjfns/170219","url":null,"abstract":"In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48630898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic. The rheological properties of dressing-type foods could be altered by adding an ingredient that would affect the quality of the final product. In this investigation, alginate beads loaded with Lactiplantibacillus plantarum and beetroot extract were obtained by two methods (emulsification and extrusion). They were characterized by size and morphology, encapsulation efficiency, and bacteria viability under simulated gastrointestinal conditions. Finally, they were added in an oil-in-water emulsion model food for which rheological properties and probiotic survival were monitored. The encapsulation efficiency ranged from 86.4 to 88%. Morphology and size of capsules varied depending on the method of encapsulation applied. No significant changes were evidenced in the rheological properties of the model food; the viscosity, the particle size (d 3,2 ), and the coalescence rate remained stable after the addition of the capsules. Survival of L. plantarum was significantly higher in the capsules with beetroot extract. These results suggest a prebiotic effect conferred by the beetroot extract when co-encapsulated. It is worth mentioning that the incorporation of capsules with beetroot extract does not cause any destabilization of the model food.
{"title":"Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food","authors":"Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González","doi":"10.31883/pjfns/169729","DOIUrl":"https://doi.org/10.31883/pjfns/169729","url":null,"abstract":"Alginate encapsulation is a viable alternative for the preservation of probiotics along the gastric route or within a food product during its shelf life. Furthermore, co-encapsulation with a vegetal material could act as a prebiotic and enhance the viability of the encapsulated probiotic. The rheological properties of dressing-type foods could be altered by adding an ingredient that would affect the quality of the final product. In this investigation, alginate beads loaded with Lactiplantibacillus plantarum and beetroot extract were obtained by two methods (emulsification and extrusion). They were characterized by size and morphology, encapsulation efficiency, and bacteria viability under simulated gastrointestinal conditions. Finally, they were added in an oil-in-water emulsion model food for which rheological properties and probiotic survival were monitored. The encapsulation efficiency ranged from 86.4 to 88%. Morphology and size of capsules varied depending on the method of encapsulation applied. No significant changes were evidenced in the rheological properties of the model food; the viscosity, the particle size (d 3,2 ), and the coalescence rate remained stable after the addition of the capsules. Survival of L. plantarum was significantly higher in the capsules with beetroot extract. These results suggest a prebiotic effect conferred by the beetroot extract when co-encapsulated. It is worth mentioning that the incorporation of capsules with beetroot extract does not cause any destabilization of the model food.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47098129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta L.) and bread wheat ( T. aestivum L.) as compared with the grain of their parental forms, i.e. , modern bread wheat cultivars and spelt breeding lines. The content of basic nutrients in grain, milling quality of grain, rheological properties of dough, and bread quality were evaluated. Grain yields were around 18% lower in hybrid lines than in bread wheat. Gluten content was significantly higher in the grain of hybrid lines (34.0 vs . 27.5 g/100 g), and it did not differ significantly from that noted in spelt grain (36.1 g/100 g). The gluten index did not differ significantly between hybrid lines and bread wheat cultivars (77 vs . 85), and it was significantly higher than in spelt (43). Protein content was significantly higher in the flour obtained from hybrid lines than from bread wheat. Analyzed dough parameters in hybrid lines assumed intermediate values relative to parental forms, and protein parameters had a stronger discriminatory power than starch parameters. Bread made from the grain of single-cross hybrids between spelt and bread wheat was characterized by high quality and in many cases superior attributes relative to bread made from spelt flour. The study demonstrated that hybrids between T. spelta and T. aestivum can become a new, valuable source of grain for bread production.
{"title":"Grain of Hybrids Between Spelt (Triticum spelta L.) and Bread Wheat (Triticum aestivum L.) as a New Raw Material for Breadmaking","authors":"M. Wiwart, A. Szafrańska, E. Suchowilska","doi":"10.31883/pjfns/170870","DOIUrl":"https://doi.org/10.31883/pjfns/170870","url":null,"abstract":"The aim of this study was to determine differences in the technological quality of grain of hybrids between spelt ( Triticum spelta L.) and bread wheat ( T. aestivum L.) as compared with the grain of their parental forms, i.e. , modern bread wheat cultivars and spelt breeding lines. The content of basic nutrients in grain, milling quality of grain, rheological properties of dough, and bread quality were evaluated. Grain yields were around 18% lower in hybrid lines than in bread wheat. Gluten content was significantly higher in the grain of hybrid lines (34.0 vs . 27.5 g/100 g), and it did not differ significantly from that noted in spelt grain (36.1 g/100 g). The gluten index did not differ significantly between hybrid lines and bread wheat cultivars (77 vs . 85), and it was significantly higher than in spelt (43). Protein content was significantly higher in the flour obtained from hybrid lines than from bread wheat. Analyzed dough parameters in hybrid lines assumed intermediate values relative to parental forms, and protein parameters had a stronger discriminatory power than starch parameters. Bread made from the grain of single-cross hybrids between spelt and bread wheat was characterized by high quality and in many cases superior attributes relative to bread made from spelt flour. The study demonstrated that hybrids between T. spelta and T. aestivum can become a new, valuable source of grain for bread production.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44749112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-15DOI: 10.11648/j.jfns.20231104.14
Yukino Morita, Natsuko Ichikawa, Kayo Ootani, M. Naito
: Aim: To investigate the effects of ingesting amino acids simultaneously with glucose and fat on postchallenge glycemia and lipidemia. Methods: The subjects were eleven healthy young Japanese women (age 21.1 ± 0.1 y). In each session, the subjects ingested one of three beverages in a randomized crossover design. Materials used were an amino acid mixture (Amizet B™, 0.6 g/kg of body weight, 60 mg/kg as amino acids), glucose (1 g/kg of body weight), and fat cream (OFTT™ cream, 1 g/kg of body weight, 0.35 g/kg as fat). The three beverages were as follows: an amino acid mixture (A trial), glucose and fat cream (GF trial)
{"title":"Effects of Ingesting Amino Acids Simultaneously with Glucose and Fat on Postchallenge Metabolism in Healthy Young Women","authors":"Yukino Morita, Natsuko Ichikawa, Kayo Ootani, M. Naito","doi":"10.11648/j.jfns.20231104.14","DOIUrl":"https://doi.org/10.11648/j.jfns.20231104.14","url":null,"abstract":": Aim: To investigate the effects of ingesting amino acids simultaneously with glucose and fat on postchallenge glycemia and lipidemia. Methods: The subjects were eleven healthy young Japanese women (age 21.1 ± 0.1 y). In each session, the subjects ingested one of three beverages in a randomized crossover design. Materials used were an amino acid mixture (Amizet B™, 0.6 g/kg of body weight, 60 mg/kg as amino acids), glucose (1 g/kg of body weight), and fat cream (OFTT™ cream, 1 g/kg of body weight, 0.35 g/kg as fat). The three beverages were as follows: an amino acid mixture (A trial), glucose and fat cream (GF trial)","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"138 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86012135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-15DOI: 10.11648/j.jfns.20231104.13
Sowmya K. L., Ramalingappa B.
: Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum , A. niger, Rhizopus , A. flavus , Penicillium sp , Curvularia sp , A. parasiticus , Penicillium chrysogenum , Aspergillus sp , Fusarium sp , Trichoderma sp , Alternaria sp and Mucor sp . The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.
{"title":"Distribution of Mycoflora and Assessment of Moisture Content Measurement Methods of Indian Bakery Food Products","authors":"Sowmya K. L., Ramalingappa B.","doi":"10.11648/j.jfns.20231104.13","DOIUrl":"https://doi.org/10.11648/j.jfns.20231104.13","url":null,"abstract":": Mycotoxins are toxic food pollutants that are created naturally by some fungus. By contaminating food, they have a harmful impact on human health. This study's major objective was to simulate food products from bakeries being contaminated. Separate bakery food samples were examined to see whether fungus and associated mycotoxins were present. One hundred fifty-nine (159) bakery food samples were collected randomly from different shops in rural sides and around Davangere city, during July to November 2022. Qualitatively, maximum number of molds were isolated and identified from bakery food samples. The most common species are Trichoderma harzianum , A. niger, Rhizopus , A. flavus , Penicillium sp , Curvularia sp , A. parasiticus , Penicillium chrysogenum , Aspergillus sp , Fusarium sp , Trichoderma sp , Alternaria sp and Mucor sp . The moisture content was found to be maximum in sweets made from dry fruits and milk followed by cakes, burfi, cookies, bread etc and minimum growth were observed in chips. Results regarding moisture content of bakery food products showed that, NS41-NS159 samples had high moisture content 60%, followed by NS1-NS11 (49.8%), NS12-NS20 (49.8%), NS21-NS35 (37.8%) and NS36-NS40 (13.6%) respectively. Results in moisture content determination in bakery food products reveals that high moisture content causes maximum growth of microorganisms on bakery food samples. Statical analysis showed that storage had a significant effect on moisture content of bakery food products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"75 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76450967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
MA Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta
The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.
{"title":"Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry","authors":"MA Islam, Montowska Magdalena, Fornal Emilia, Tomaszewska-Gras Jolanta","doi":"10.31883/pjfns/169425","DOIUrl":"https://doi.org/10.31883/pjfns/169425","url":null,"abstract":"The authenticity assessment of edible oils is crucial to reassure consumers of product compliance. In this study, a new approach was taken to combining untargeted profiling by using differential scanning calorimetry (DSC) with chemometric methods in order to distinguish cold-pressed oils (flaxseed, camelina, hempseed) from refined oils (rapeseed, sunflower, soybean). The whole spectrum of DSC melting profiles was considered as a fingerprint of each oil. Flaxseed and hempseed oils exhibited four endothermic peaks, while three peaks with one exothermic event were detected for camelina seed oil. In the case of refined oils, two endothermic peaks were detected for rapeseed oil, three for sunflower oil and four for soybean oil. Thermodynamic parameters, such as peak temperature, peak heat flow and enthalpy, differed for each type of oil. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used for processing data consisting of the whole spectrum of heat flow variables of melting phase transition. PCA demonstrated a clear separation between refined and cold-pressed oils as well as six individual oils. The OPLS-DA showed a distinct classification in six classes according to the types of oils. High OPLS-DA coefficients including R 2 X(cum)=0.971, R 2 (cum)=0.916 and Q 2 X(cum)=0.887 indicated good fitness of the model for oil discrimination. Variables influence on projection (VIP) plot indicated the most significant variables of the heat flow values detected at temperatures around −29°C, −32°C, −14°C, −10°C, −24°C and −41°C for the differentiation of oils. The study ultimately demonstrated great potential of the untargeted approach of using the whole melting DSC profile with chemometrics for the discrimination of cold-pressed and refined oils.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43746152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, W. David
The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p =0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.
{"title":"Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings","authors":"E. Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, W. David","doi":"10.31883/pjfns/169483","DOIUrl":"https://doi.org/10.31883/pjfns/169483","url":null,"abstract":"The objective of this study was to investigate the sensory profiles of basil syrups formulated with different contents of basil leaf extract and sugar, and to determine the key attributes of consumer liking. Moreover, this study also measured consumers’ perceptions in two sensory evaluation settings of blind and non-blind (informed) tests. Sixty adult consumers were involved in the evaluation. The basil leaf extract and sugar contents influenced the sensorial characteristic of basil syrups. Moreover, consumers had different perceptions and changed their preferences for this product in different sensory evaluation settings. Information related to ingredients and sugar contents was demonstrated to consumers to enable the shift in their preferences. Consumers perceived the basil syrups as significantly healthier in the non-blind setting ( p <0.001) compared to the blind test ( p =0.110). Moreover, the liking showed to be significantly higher in the non-blind setting compared to the blind test ( p =0.050), especially for the sugar-free samples. This research could be used as a preliminary study to further develop functional drinks made from basil leaves and to consider the information regarding food ingredients provided to consumers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47659141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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