Optimization of ingredient levels for manufacturing malted milk beverage using response surface methodology

The malted milk beverage was prepared with varying levels of milk fat, wort and stabilizer–emulsifier mix using response surface methodology. Milk fat had a significant effect on all sensory attributes at the linear, quadratic or interactive levels. Wort level affected the flavour of the beverage at the linear ( P <  0.01) term. The addition of stabilizer–emulsifier mix enhanced the overall acceptability of the product by significantly affecting the flavour ( P <  0.01) and mouthfeel ( P <  0.01). The optimum levels of ingredients to manufacture acceptable quality malted milk beverages were 1.93 g/100 g milk fat, 62.96 g/100 g wort and 0.09 g/100 g stabilizer–emulsifier mix.     

EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

Effect of different fats such as goat fat, chicken fat, combination of goat and chicken fat and refined mustard oil (RMO) were evaluated in goat meat patties (GMPs). Patties with 10% RMO contributed significantly ( P <  0.05) better emulsion stability compared with others. There were no significant effects of different fats on physicochemical and textural attributes of patties. Patties with RMO had significantly ( P <  0.05) lower cholesterol content than other groups. GMPs with RMO, chicken fat and chicken and goat fat combination rated higher for all sensory attributes than patties with goat fat, which had significantly ( P <  0.05) higher mouth coating and lower overall acceptability. Flavor and overall acceptability were higher in patties with chicken fat. Histological study showed improper dispersion of goat fat in continuous phase of meat protein matrix (emulsion) compared with others .

PRACTICAL APPLICATIONS

Utilization of hard fats from goat, sheep and buffalo in emulsion-based meat products decreases emulsion stability because of its poor dispersibility, and consequently its cooking yield. Goat fat also contributes to a smeary and greasy mouth-coating problem and reduces the palatability of meat products. Alternatively, chicken fat disperses well in meat emulsion because of its high unsaturation and enhances the flavor of the products. However, the efficient utilization of goat fat is essential to support an economical goat meat production system and for developing meat products. The present study showed successful utilization of goat fat when combined with chicken fat, and the products had similar sensory attributes and acceptability as in meat products with chicken fat and refined mustard oil. This study would also help in better use of excess fat from spent hens in other meat products.     

TENDERNESS, pH AND ACCEPTABILITY OF MEAT FROM PODOLIAN AND LIMOUSINE × PODOLIAN YOUNG BULLS

The relationships between meat pH, sensory tenderness and acceptability for Podolian (P) and Limousine  ×  Podolian (LP) beef were investigated. Negative linear relationships between pH measured at each of 1, 24 and 48 h post mortem and sensory tenderness were found at 2 ( P <  0.001) and 7 days of ageing ( P <  0.05). At 7 days of ageing, sensory tenderness was higher ( P <  0.001) than that at 2 days of ageing. LP beef showed higher sensory tenderness ( P <  0.001) than P. The regression between perceived tenderness and acceptability was separately calculated for LP and P beef. Both were significant ( P <  0.01 and P <  0.001, respectively). In addition, a significant difference was observed between the two regression coefficients ( P <  0.05), indicating that the two variables were more associated for P than LP beef.

PRACTICAL APPLICATIONS

Meat acceptability is obviously related to tenderness. More interestingly, other factors (e.g., familiarity, age, etc.) can affect product acceptability. In fact, the same product can be perceived by some consumers as being tough, whereas it can be considered tender by others, corresponding to low and high levels of acceptability, respectively. Therefore, along with treatments aimed to increase tenderness (e.g., ageing), information about the product, age and familiarity of consumers, etc., can increase the acceptability of meats, which are less tender because of their intrinsic properties.     

Effect of storage time on the microbial,physicochemical and sensory characteristics of ovine whey-based fruit beverages

The aim of this study was to establish the physicochemical, sensory and microbiological quality of ovine whey-based fruit beverages produced from pasteurised ovine whey (mango flavoured–sugar sweetened [M-Su], pineapple flavoured–extra sugar sweetened [P-ESu], and tropical fruit flavoured–stevia sweetened [T-St]), and the changes in quality of these beverage types during the 15-day storage. The beverages were evaluated for their pH, colour, sediment and particle size distribution, microbiological count and sensory quality. No significant differences in the pH and the microbial counts among the beverages were noted during the storage period; however, the particle size distribution reflected the sediment formation that significantly decreased during the same period in all beverage types. The beverages were getting lighter during storage, which was evident by increasing L* and decreasing a* values for colour. All three beverage types had very high scores for taste and odour after 9 days, and colour and sediment after 5 days of storage. Beverage-type T-St was most preferred by consumers, with the highest scores for taste, odour and sensory appearance. These results can assist in the better determination of the deteriorative changes in a variety of ovine whey-based beverages, necessary changes in product composition that might result in improved product quality, and yet reducing losses incurred during ovine milk processing. In this sense, this research's findings contribute to the utilisation of whey beverages by the dairy industry to the development of functional products.     

Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate

ABSTRACT: Whey protein isolate (WPI) frommilkand (l→3), (l→4)-β-D-glucan (β-glucan), a soluble fiber component found in barley, were used together to formulate a functional beverage product. Formulations tested included 0.5% (w/w) β-glucan with 0%, 0.5%, 1.0%, and 1.5% (w/w) WPI. Trained and consumer panels evaluated beverage quality and acceptability. Shelf stability of products was assessed. Trained panelists found beverages to be similar in sweetness intensity ( P > 0.05). Sourness and orange-flavor intensity decreased ( P 0.05) as WPI concentration increased, whereas beverage cloudiness and viscosity increased ( P 0.05). The consumer panel found no difference (P > 0.05) in the degree of liking for all the attributes studied. Beverages were found to be stable throughout the 8-wk storage period. Barley β-glucan shows great potential as a functional beverage ingredient.     

Production and quality evaluation of instant lassi

Instant lassi was prepared from cows' milk standardized to 4% fat and 8.5% solids-nonfat and heated to 85°C for 30 min, followed by cooling at 37°C and adding 50% v/v lactic acid to adjust the pH to 3.4, 3.6 and 3.8. The sugar was added at the rate of 8%, 10% and 12% and mixed thoroughly in a Waring blender. The synthetic flavours vanilla, strawberry and pineapple were also added at the rate of 0.2% and stored at refrigeration temperature. The sensory evaluation of flavoured instant lassi adjusted to pH 3.8 and 12% sugar indicated no influence in colour, appearance or overall acceptability of compared to control. Among the different flavours used, pineapple-flavoured instant lassi scored highest for colour, appearance and overall acceptability. Both pH and sugar had significant effects, flavoured instant lassi having a higher specific gravity and lower viscosity than the control.     

Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus

Various fermented whey-based beverages have been developed to reduce waste. However, approaches to increase the preference of whey-based beverages are required because of the low sensory acceptability of whey. Here, we identified the better starting material (whey type), between raw whey (RW) and demineralised whey (DMW), and determined the optimal initial concentration using multiple sensory evaluations to develop acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus (i.e. without additional ingredients and processing methods). Acceptance tests showed that fermented beverages made from DMW were superior to RW as the starting material. The amounts of ethanol produced were 5.0%, 7.6% and 9.5% v/v from the different initial DMW concentrations of 10%, 15% and 20% w/v, respectively. We observed a significant positive correlation (r_s = 0.32, P < 0.05) between the assessment attributes, strength of taste as alcohol beverage and overall acceptability, indicating that higher concentrations of DMW yielded a more desirable product.     

Effect of fructans-based fat replacer on chemical composition, starch digestibility and sensory acceptability of corn snacks

To develop a convenience healthy food snack the partially hydrogenated vegetable fat, used as the flavour fixative agent, was replaced by a non-fat-flavouring solution enriched with inulin and oligofructose. The effects of this replacement on chemical composition, in vitro rate of starch digestion and sensory acceptability were assessed. The new snack presented low-fat levels (0.1%) and around a sevenfold increase in dietary fibre (15.3% of dietary fibre, being 13.3% of fructans) when compared with the traditional ones. The enrichment with fructans reduced the predicted Glycaemic Index by 25%, thus indicating that this dietary fibre contributes effectively towards delaying the in vitro glycaemic response. Fructans-enriched snack presented overall acceptability score (6.6 ± 1.7) similar to the traditional one, flavoured with fatty fixative agent (7.4 ± 1.4). The healthy low-fat fibre-enriched snack produced presented the high sensory acceptability typical for this food product type.     

EFFECT OF METHOD OF PRESERVATION OF PULP ON THE QUALITY OF CARBONATED AND NONCARBONATED BEVERAGES PREPARED FROM PEACH FRUIT

ABSTRACT

Peach pulp preserved by different methods, i.e., processing at 100C for 30 min, potassium metabisulphite (KMS; 2,000 ppm), sodium benzoate (750 ppm) and mixture of KMS and sodium benzoate (1,000 and 375 ppm) had no significant effect on total soluble solids (TSS), acidity, TSS : acid ratio, pH of carbonated as well as noncarbonated beverages. Carbonated beverages prepared from pulp with 750 ppm of sodium benzoate retained significantly (P ≤ 0.05) higher carbon dioxide (CO₂) content and CO₂ gas : volume during storage. Color of the beverages prepared from peach pulp containing KMS was better but the beverages prepared from peach pulp preserved by processing and addition of sodium benzoate were organoleptically more acceptable. Both carbonated and noncarbonated drinks remained organoleptically acceptable throughout storage. Suspension of carbonated beverages was significantly (P ≤ 0.05) higher during storage as compared with noncarbonated beverages.

PRACTICAL APPLICATIONS

Peaches are valued as a table fruit for a short period of time from end of April to end of May. The acceptability and utilization of this fruit can be increased by processing it into delicious carbonated and noncarbonated beverages. This will provide nutritious drink to the consumers and also help in increasing the fruit cultivation resulting in good returns to the growers. This study will also help to give a fillip to the establishment of a peach beverage industry world wide.     

Effects of age and suckling on chymosin and pepsin activities in abomasums of goat kids

The effects of age and suckling on the chymosin and pepsin activities in abomasums of goat kids were studied using column chromatography. The results showed that the chymosin activity in abomasums of suckling kids at 5 days of age was significantly greater than other age groups (P < 0.01); chymosin activity of random suckling kids decreased with increasing age (P < 0.01); chymosin activity of weaned kids gradually decreased from 10 to 20 days (P < 0.01), and then remained unchanged (P < 0.05); pepsin activity showed a trend of increasing with the advance of age. For kids of the same age, the chymosin activity in the suckling group ranked the highest, the random suckling group the second, and the weaned group the last, but the pepsin activity was in reverse order.     

Process development of a chocolate-flavoured peanut–soy beverage

A new beverage product was developed utilising two protein‐rich oilseed sources, namely peanut and soy. Medium‐roasted peanut flour and chocolate flavour were incorporated to offer pleasant flavour profile. The peanut–soy combination would also improve essential amino acid profile, especially that of lysine, compared with an all‐peanut product. A pilot‐plant scale beverage‐processing protocol involved filtration, homogenisation and pasteurisation as the major operating steps. Beverage formulation employed a three‐component constrained mixture design. The low‐ and high‐bound constraints were determined for peanut (30.6–58.7%), soy (28.3–43.5%) and chocolate syrup (13.0–25.9%) based on lysine content, viscosity and visual stability index values of 51‐mg g^?1 protein, 36.9 mPa s and 1.00, respectively. The beverage formulation and processing protocol thus developed were the basis for further study on consumer acceptability of the new chocolate‐flavoured peanut–soy beverage.     

The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

The viscoelasticity and secretion rate of stimulated saliva depends on food and beverage related stimuli, and it is demonstrated that this may subsequently influence the sensory properties and particularly the mouthfeel and afterfeel associated with the product being consumed. Using saliva donated by twelve volunteers, it is shown that acidic beverages such as peach flavoured iced tea and a fizzy cola stimulate significantly higher flow rates of whole mouth saliva that has greater elasticity in comparison to that generated following stimulation by water. In comparison, mechanical action from chewing flavourless gum and the stimulation from sucking a mint also stimulate high flow rates of saliva, although it is significantly less elastic than that from acid-based stimuli. However, the viscosity of human whole mouth saliva is relatively insensitive to beverage type, chewing, or mint. It is speculated that the stimulation of highly elastic saliva in response to acidic beverages is a defence mechanism for protecting the teeth from acid erosion. A separate sensory panel was used to identify key mouthfeel attributes that are likely to be related to the response of saliva, including: tongue dryness, mouth moistness, amount of saliva, tongue sensation, and throat drying. These results indicate that saliva viscoelasticity and flow rate alter dramatically in response to what a consumer eats and drinks, and that this in turn may affect mouthfeel and other organoleptic properties.     

Development and Quality Evaluation of a Non-Alcoholic Beverage from Cocoyam (Xanthosoma sagittifolium and Colocasia esculenta)

Cocoyam tubers were processed into non-alcoholic beverage, flavoured with 0.5% and 1.0% extracts of ginger and alligator pepper respectively. Two varieties of cocoyam, namely Colocasia esculenta and Xanthosoma sagittifolium were used. The purpose of this study is to develop an acceptable flavoured non alcoholic beverage from cocoyam and thereby increase the utilization of this under-utilized crop. The proximate, vitamins C and A, mineral content, microbial and sensory evaluation were conducted on the products to assess the highest preference. Values for pH ranged from 3.00 to 3.86 and the total titratable acidity (TTA) from 0.50 – 0.82 with ginger flavoured samples rated higher than that of alligator pepper. Total solids varied significantly and ranged from 5.00 – 6.02% with alligator pepper samples being higher than ginger. Vitamin C content ranged from 1.02 – 1.98 × 10⁻⁴ mg/100 g while vitamin A content ranged from 6.04 to 14.41 μg/100 g with ginger flavoured samples having higher vitamin C and A than the alligator flavoured ones. The minerals evaluated showed a decreasing trends with increase in the concentration of each spice. The sensory results showed that significant differences (p < 0.05) existed between the different flavoured samples and not between varieties. The microbial analysis showed that the cocoyam non-alcoholic beverage is safe for human consumption. Generally, the beverage had good consumer preference with the 0.5% ginger flavoured being the most preferred.     

Acceptability of Water, Selected Beverages and Foods as a Function of Serving Temperature

In Experiment 1 the consumer acceptability of water, four fruit-flavored beverages and tea was examined at five serving temperatures (38°, 52°, 74°, 97° and 120°F). Results showed significant main effects of beverage and temperature on acceptability ratings and a significant beverage × temperature interaction. Pure water, which was moderately acceptable at low serving temperatures, was the most unacceptable of all samples at high temperatures. In Experiment 2 the acceptability of three beverages and ten solid foods was examined at five serving temperatures (40°, 55°, 70°, 100° and 135°F). Results showed that the acceptability of each food item was greatest in the temperature range at which the food is normally served; except for foods normally served at ambient temperatures. The importance of temperature/acceptability functions for food and beverage selection under conditions where heating and/or cooling is not feasible, and the relationship of the present data to data on temperature/intensity functions in taste were discussed.     

Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content,probiotic viability,texture and sensory features of goat dairy beverages

The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared to fermented milks. The addition of fruits and fibre ingredients might improve texture and mouthfeel of this kind of product. Fermented whey-based goat beverages prepared using Streptococcus thermophilus TA-40 as starter culture, with added guava or soursop pulps, and with or without addition of partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds (PHGM), showed to be good vehicles for Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus rhamnosus Lr-32, maintaining their viability above 7 log CFU/ml during 21 days. PHGM increased the dietary fibre content and enhanced the instrumental texture and sensory features of both guava and soursop dairy beverages, especially texture, appearance, and overall acceptability. The PHGM might be recommended to improve nutritional and sensory quality of fermented probiotic beverages produced with goat milk and cheese whey.     

中国果蔬饮料生产与市场

中国果蔬饮料业与整个饮料业几乎是同时发展，但发展缓慢，一直处于对市场的不断摸索阶段。经过近二十年的曲折发展，开始成熟，在苹果，橙，桃，杏，山楂，芒果，菠萝、西番莲、胡萝卜、黑加仑、草莓、树莓等果蔬饮料的加工上形成了一定的基础或优势，制定了部分产品检测标准，2001年全国果蔬饮料产量为146万吨，比上年增长了49．87％，成为增幅最大加工，全方位提高质量管理，进一步提高出口产品质量，拓宽市场，是中国果蔬饮料业需迫切解决的问题和发展方向。     

Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers

The drivers of liking of lemon‐lime carbonated beverages were investigated with regular and diet beverage consumers. Ten beverages were selected from a category survey of commercial beverages using a D‐optimal procedure. Beverages were subjected to consumer testing (n = 101 regular beverage consumers, n = 100 diet beverage consumers). Segmentation of consumers was performed on overall liking scores followed by external preference mapping of selected samples. Diet beverage consumers liked 2 diet beverages more than regular beverage consumers. There were no differences in the overall liking scores between diet and regular beverage consumers for other products except for a sparkling beverage sweetened with juice which was more liked by regular beverage consumers. Three subtle but distinct consumer preference clusters were identified. Two segments had evenly distributed diet and regular beverage consumers but one segment had a greater percentage of regular beverage consumers (P < 0.05). The 3 preference segments were named: cluster 1 (C1) sweet taste and carbonation mouthfeel lovers, cluster 2 (C2) carbonation mouthfeel lovers, sweet and bitter taste acceptors, and cluster 3 (C3) bitter taste avoiders, mouthfeel and sweet taste lovers. User status (diet or regular beverage consumers) did not have a large impact on carbonated beverage liking. Instead, mouthfeel attributes were major drivers of liking when these beverages were tested in a blind tasting. Practical Application : Preference mapping of lemon‐lime carbonated beverage with diet and regular beverage consumers allowed the determination of drivers of liking of both populations. The understanding of how mouthfeel attributes, aromatics, and basic tastes impact liking or disliking of products was achieved. Preference drivers established in this study provide product developers of carbonated lemon‐lime beverages with additional information to develop beverages that may be suitable for different groups of consumers.     

Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch,and sensory acceptance of flavoured selected extract

Rice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by-products, such as bran and broken grains. This work aimed to elaborate fermented rice by-products extracts with probiotic strains and with different waxy maize starch (WMS) contents (0%, 4%, 8%, 12% and 16% w/w), in order to select one with texture profile similar to Greek-style yogurt, and to characterise the chemical composition and sensory acceptance of the selected extract added with artificial strawberry aroma and fresh strawberry syrup. The texture profile of the extract changed with WMS content and the 4% WMS fermented rice by-products extract was the most similar to Greek-style yogurt. The flavoured fermented rice by-products with WMS product presented 72.67% moisture, 2.55% protein, 0.2% lipid, 0.8% ash (340 mg 100 g⁻¹ of potassium), 27.4 µmol Trolox g⁻¹ and 134.74 mg GAE 100 g⁻¹ of phenolic compounds. The flavoured fermented rice by-products extract did not show microbiological risk and presented probiotic characteristic. Regarding the sensory analysis, it was observed that the aroma stood out among the other attributes, obtaining the highest score and acceptance index, while colour, flavour and texture scored ‘liked regularly to moderately’. The flavoured fermented rice by-products extract is an innovative product and feasible regarding the technological, physical, chemical, microbiological and sensory characteristics, having great potential to be inserted into the market.     

Jumbo squid (Dosidicus gigas) mantle muscle gelled-emulsified type product: formulation, processing and physicochemical characteristics

Jumbo squid ( Dosidicus gigas ), an abundant species in the Gulf of California, can have a great potential for production of gelled-emulsified type products. Thus, formulation, processing and physicochemical characteristics of frankfurter-type product from jumbo squid mantle muscle (JSF) was achieved. JSF were vacuum-packed and stored at 2–4 °C. Samples were analysed for physicochemical (colour, texture, TBARS, peroxide value, folding test, pH, and water content and holding capacity) and microbial changes at regular intervals during storage for up to 27 days. The sensory quality of the product was also evaluated. Shear force, cohesiveness and colour (hue angle and total colour difference) were the most affected ( P  <   0.05) parameters at day 27, changes most probably because of microbial growth as total aerobic counts increased to >2.7 × 10⁵ CFU g⁻¹ (day 21). Product showed acceptability. Results suggest a stable gelled-emulsified type product can be developed from jumbo squid mantle muscle opening a range of possibilities for product development.