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Wine was produced from roselle (Hibiscus sabdariffa) calyx extract using strains of Saccharomyces cerevisiae and subjected to physico‐chemical analyses using standard analytical methods. Imported commercial red wine was used as the reference for sensory evaluation. The results showed that ameliorated roselle calyx extract (must) had 4.21% protein, 0.69% titratable acidity, and 21°Brix total soluble solids. The roselle calyx wine had a pH value of 3.43, a titratable acidity of 0.75%, and an alcohol content of 10.8% (w/v), which were all within values for grape wine. Total anthocyanin (TACY) content and total colour density (TCD) of the wine was 22.26 abs/mL and 25.20 abs/mL, respectively. The sensory properties of the roselle wine showed no significant difference with those of the imported red wine and it appears that roselle calyx could be used to produce acceptable coloured wine. 相似文献
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Mahdieh Bahrasemani Koohestani Mohammad A. Sahari Mohsen Barzegar 《Food Science & Nutrition》2019,7(2):678-688
One of the major problems caused by the consumption of toffee is its high sugar content. So, great efforts have been made to replace sugar in toffee with bioactive ingredients. To the best of our knowledge, there is no research relevant to the application of jujube powder as sugar replacer in toffee. In this study, the sugar content of the toffee was replaced with the jujube powder in six different levels 0%, 20%, 40%, 60%, 80%, and 100%, and the physico‐chemical, rheological, and sensory properties of the toffee were evaluated. The results showed that the fat, raw energy, pH, color (L*, a*, b*), sucrose, and firmness of the toffee samples decreased by increasing the percentage of jujube powder in the formulas but their moisture, water activity, ash, protein, glucose, and fructose increased. The rheological results revealed that storage modulus (G′) was greater than loss modulus (G″), which represents the elastic behavior (solid‐like) of the samples. Also storage modulus (G′) of the control sample (jujube powder instead of 0% sugar) was greater than that the other samples. On the other hand, the firmness of the samples was decreased by increasing the percent of jujube powder. According to the chemical and rheological results, samples III and IV (jujube powder instead of 40% and 60% sugar, respectively) were selected as optimum samples. Then the sensory properties were compared to that of control. No significant difference observed in chewiness, taste, flavor, sweetness, color, after‐taste, and overall acceptance between the control and the two other samples. 相似文献
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Giovanna Ferrauto Pietro Pavone 《International Journal of Food Science & Technology》2013,48(8):1596-1602
This study shows the results of melissopalynological and sensory evaluations on twenty‐five carob tree honey samples coming from Sicily and declared unifloral by the local beekeepers. This specific carob tree honey production is erratic and limited because of its cold weather spreading, depending on seasonal trends that influence both the final amount and quality of honey itself. According to the melissopalynological results on samples, a minimum of 15% carob tree pollen was considered sufficient to typify these honeys as unifloral. The physico‐chemical analysis was performed on the samples satisfying this percentage and determined the following parameters: moisture, pH, acidity, HMF, diastase activity, electrical conductivity, ash, sugar and colour. Physico‐chemical analyses showed medium to high values for diastase activity, electrical conductivity, free acidity and moisture. 相似文献
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Michel Aliani Donna Ryland Jennifer Williamson Natalie Rempel 《Food Science & Nutrition》2013,1(2):172-183
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The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93–7.38, and break strength 500–690 g. There was no significant difference (P < 0.05) in taste, crispness, flavor and texture of the biscuits while significant differences (P < 0.05) existed in color and overall acceptability. The proximate composition of the biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03–9.26%, fat 30.07–35.81%, ash 2.94–3.68%, crude fiber 0.47–0.80%, carbohydrate 48.74–55.96%, and energy 526.53–554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 103 cfu/g for bacteria and mould contained 5.0 × 104 cfu/g. This study forms a basis for new product development for the biscuit food industry. 相似文献
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Stamatios F Mexis Michael G Kontominas 《Journal of the science of food and agriculture》2009,89(5):867-875
Backround The present study evaluated the quality of raw peanuts and pistachio nuts as a function of irradiation dose in order to determine dose levels causing minimal undesirable changes to these products. Physico‐chemical (colour, peroxide value, hexanal content, fatty acid composition, volatile compounds) and sensory (colour, texture, odour, taste) properties of raw peanuts and pistachio nuts were determined after irradiation at doses up to 7 kGy. Results Results showed an eight‐ and seven‐fold increase in peroxide value and a twelve and five‐fold increase in hexanal content after irradiation at a dose of 7 kGy for peanuts and pistachio nuts, respectively. An increase was also observed in saturated fatty acids (20.51–28.28% and 15.24–24.87%) with a parallel decrease in unsaturated fatty acids (79.49–71.72% and 84.76–75.13%) for peanuts and pistachio nuts, respectively. Likewise, volatile compounds such as aldehydes, alkanes, ketones and alcohols comprising secondary oxidation products of peanut and pistachio nut lipids increased after irradiation. Pistachio nut colour parameter a* and to a lesser extent parameters, L* and b* decreased after irradiation leading to a slight but noticeable darkening in product colour while colour parameter L*, b* and a* of raw peanut remained unchanged by irradiation up to 7 kGy. Conclusion Based on sensory evaluation, peanuts and pistachio nuts become unacceptable for consumption when irradiated at doses higher than 3 kGy. Copyright © 2009 Society of Chemical Industry 相似文献
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José Pires María Letícia Estevinho Xesús Feás Jesús Cantalapiedra Antonio Iglesias 《Journal of the science of food and agriculture》2009,89(11):1862-1870
BACKGROUND: Honey legislation has been addressed to establish the minimum marketing level of the product and the need for consumer protection through correct denominations. Research oriented toward assessment of floral origin and physico‐chemical properties may increase the commercial value of these products. The characteristics of 23 unifloral honeys of Erica sp., from Portugal, were studied. Pollen features and some physicochemical parameters (moisture, ash, pH, free acidity, electrical conductivity, hydroxymethylfurfural content, apparent sucrose, reducing sugars and diastase activity) were determined. RESULTS: All honey samples can be classified as monofloral Erica sp., they gave a mean value of 56% of Erica pollen type. The families Fabaceae and Rosaceae provided the greatest number of pollen types with 8 and 4 pollen types each respectively. The second most important pollen type is Eucalyptus, present in 69.6% of the samples. All honey samples met the international physicochemical quality standards. The present study found a linear correlation (R = 0.996) between the ash content of honeys and their specific conductivity. CONCLUSION: All honey samples can be classified as monofloral Erica sp. Unifloral honeys are increasingly requested and appreciated, despite their higher prices. The samples were found to meet all major international honey specifications. Copyright © 2009 Society of Chemical Industry 相似文献
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MO Yomeni J Njoukam J Tchango Tchango 《Journal of the science of food and agriculture》2004,84(9):1069-1077
The influence of the stage of ripening of the fruit of cultivars of plantain (French Sombre) and some cooking bananas (Dwarf Kalapua and Bluggoe) on the sensory and physico‐chemical characteristics of processed products was evaluated. Chips made from these cultivars at corresponding stages of ripeness had water contents less than 20 g kg?1 for fruits at stages 1 and 3 and less than 60 g kg?1 for those at stages 4 and 5. There was no significant difference (p > 0.05) between the ash contents of chips at different stages of ripeness for all the cultivars. Protein contents increased with increasing ripeness for all the cultivars; the fat contents decreased with increasing ripeness and varied from one cultivar to another. The available food energy was more than 4840 kcal kg?1 of chips for all the cultivars at all stages of ripeness. The best chips were obtained from fruits at stages 1 and 3. Flours obtained from the fruits of these cultivars at different stages of ripeness had water contents lower than 60 g kg?1. The fat, ash and protein contents were low, while the carbohydrate contents were high. For all the cultivars the yields of chips and flour were higher for the plantain cultivar (French Sombre) than for the cooking banana cultivars, irrespective of the stage of ripeness of the fruits. Cakes made from the different flours had good nutritional quality. The cakes and chips submitted for sensory evaluation were all accepted by consumers, although to differing extents. Fruits at stages 1 and 3 of ripeness which presented fewer problems during drying were the most suitable for the manufacture of flour for making cakes. Copyright © 2004 Society of Chemical Industry 相似文献
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Priyanka Joshi Shashi Jain Vimal Sharma 《International Journal of Food Science & Technology》2009,44(12):2402-2406
Curcuma longa, L. an important natural sources of yellow colour was successfully extracted with acetone, ethanol and propanol. The liquid colour was developed from concentrated oleoresin (50 mL) by addition of 10 mL of polysorbate. The resultant liquid colour was water‐soluble. The powder colour was prepared by crystallisation of concentrated oleoresin. The best quality of crystals (dry) was formed with petroleum ether. The result of physico‐chemical properties revealed that liquid colour was soluble in all water‐based medium while crystallised colour was fat‐soluble on heating. Both liquid and crystal colour retained >80% of their colour for 6 months. It was concluded that yellow colour in liquid and crystal form could be developed from turmeric with acceptable physico‐chemical properties. Both colour can be used in food products and had good market potential. 相似文献
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Rincón AM Pérez RM Reyes A Romero A Orfila L Padilla FC 《International journal of cosmetic science》2005,27(2):107-114
The objective of the present work was to evaluate the possible use of Myrosma cannifolia starch L.F. Maranthaceae ('Guapo'), as a raw material in heterogeneous systems or powdered cosmetic and pharmaceutical products formulation. The starch chemical and physical characteristics, physico-chemical properties, and rheological behaviour, previously studied, were considered. Flowing characteristics, particle size distribution, water absorption capacity at 25 degrees C (ambient temperature), and toxicity were assessed. Results showed that Myrosma starch complies with the USP and British pharmacopoeia, and presented a normal particle distribution. More than 25% of the granules had a diameter >23.81 mum and the average size of particles was >16.92 mum. When compared with talc, 'guapo' starch presented higher values for water absorption capacity and flowing characteristics. Starch showed negative local toxicity, and low acute toxicity in vitro on two human dermis cell types. The amylographic study and the difractograms suggest the possible use of this starch in heterogeneous systems. A facial transparent powder was formulated and some of its properties were determined by sensorial analysis. It was concluded that the M. cannifolia starch presents certain characteristics useful in the formulation of new powdered products. 相似文献