Utilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage

An attempt was made to utilize the residual coconut pulp left in the tender coconuts after removal of coconut water. The coconut pulp was mixed with pineapple pulp in different proportions to increase the acceptability of the jam. An increase in the level of coconut pulp was found to significantly (p?<?0.05) increase the fat content as well as Na, K, and Ca contents in the jam. Texture profile analysis revealed a significant (p?<?0.05) decrease in hardness whereas adhesiveness, springiness, cohesiveness, gumminess, and chewiness increased significantly (p?<?0.05) with an increase in the level of coconut pulp in the jam affecting its setting quality. The L* and a* values were found to increase significantly (p?<?0.05), whereas b* values decreased significantly (p?<?0.05) with an increase in the tender coconut pulp level. The jam containing 75 % tender coconut pulp and 25 % pineapple pulp showed a maximum sensory acceptability for the mixed jam. The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28?±?2 and 37 °C storage conditions on the basis of physicochemical and sensory attributes.     

MAINTAINING THE STORAGE QUALITY OF TROPICAL DRIED FRUIT MIX WITH GLYCEROL

Tropical dried fruit-mix was prepared from pineapple, papaya and banana. Pineapple and papaya cubes were prepared by soaking in a 60% sugar solution containing 0.4% sodium metabisulfite and glycerol at 0, 15 and 20%. Banana cubes were treated with 0.4% potassium sorbate solution containing 0, 15 and 20% glycerol without sugar. The fruit cubes were oven-dried at 65–75°C for 5–10 h and the dried fruits were mixed at a ratio of 1:1:1 (pineapple: papaya: banana). A 300 g sample of the mixture was packed in polypropylene bags (0. 04 mm) and stored at room temperature in cardboard boxes for a year. The glycerol-treated fruit-mix had higher moisture content but lower water activity than the control. Glycerol treatment improved the color of tropical dried fruit-mix. During storage, the color of glycerol-treated banana darkened whereas glycerol-treated papaya became lighter and more red than the control. The glycerol-treated fruit-mix, which retained more sulfur dioxide during storage, contained lower mold and bacterial counts. Use of 15 or 20% glycerol resulted in better color, texture, flavor and appearance of fruit mixture than the control samples.     

Validation of Predicted Baking Performance of Muffins Containing Mixtures of Wheat, Cowpea, Peanut, Sorghum, and Cassava Flours

The performance of seven muffin formulations predicted by computer models to perform similarly to a 100% wheat flour control was studied. An additional formula close to but not within the predicted optimum ranges was included. The nonwheat flours tested were cowpea, peanut, sorghum, and cassava. No significant differences were observed between the formulations for 22 of 31 sensory, physical and compositional characteristics. Two formulations, one containing 25% each of wheat, peanut, sorghum and cassava flours, and the other containing 66.7% wheat and 16.6% each of cowpea and peanut flours differed most from the control. Significant correlations between some sensory attributes and physical and compositional measurements were observed.     

菠萝丁果酱加工技术的研究

以罐头菠萝丁为原料,通过测定和比较菠萝丁果酱的耐烤性、脱水率和感官品质多项指标,对菠萝丁果酱的加工技术进行了研究。结果表明:当菠萝丁和砂糖的比例为2∶1,变性淀粉用量4.5%,煮制温度在90℃保持10 min,结合真空浓缩,最终的可溶性固形物控制在40%±1%,所得果酱酸甜适宜、菠萝味浓郁、色泽金黄、涂抹性好、菠萝丁完整且分布均匀,感官评分为95.3。      

Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness,time‐intensity analysis and acceptance test

For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed.     

Optimising acceptability of new prebiotic low-fat milk beverages

The purpose of this work was to optimise the acceptability of two low-fat milk beverages with different types of inulin (CLR and TEX!) using Response Surface Methodology. Sixteen formulations of beverage with each inulin type were prepared, varying inulin concentration (3–8%), and sucrose concentration (0–8%). A group of 50 consumers evaluated the acceptability of the samples and tested the appropriateness of some sensory attributes intensity (colour, vanilla flavour, sweetness and thickness) using just about right scales. Response surface plots showed that formulations containing 5–8% CLR and 4–6.5% sucrose and formulations containing 4–6.5% for both TEX! inulin and sucrose were located in the optimum region. The sweetness and the thickness were the attributes that most affected the acceptability of the samples. The two low-fat samples (one for each inulin type) selected as the optimum showed no differences in acceptability (α = 0.05) between them neither when compared with a full fat control sample.     

响应面法优化甘蔗菠萝复合型果酒的酿造工艺

以甘蔗和菠萝为原料制作复合型果酒,以感官评价为考察指标,在单因素试验的基础上,通过响应面法优化甘蔗菠萝复合型果酒的酿造工艺。结果表明,甘蔗菠萝复合型果酒的最佳酿造工艺为：甘蔗汁与菠萝汁配比1∶2（V/V）、白砂糖添加量225 g/L、发酵时间7 d、酵母接种量100 g/L、发酵温度26 ℃。在此优化条件下,甘蔗菠萝复合型果酒色泽金黄,澄清透明,感官评分为96.5分,酒精度为10.84%vol,pH值为4.13,糖度为10 °Bx,浊度值为57.9 JTU,细菌总数为75个/mL,其品质指标均符合国家相关标准。     

Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein

ABSTRACT:  The optimum formulation for mayonnaise-type spreads containing rice bran oil (RBO) and soy protein concentrate (SPC) was determined based on sensory acceptability. RBO and SPC were used due to their health benefit claims such as lowering risk of heart disease. The effects of the proportions of high-impact ingredients (RBO, SPC, and water) on sensory acceptability of the spreads were determined. The 10 spread formulations, prepared following a 3-component constrained simplex lattice mixture design, were subjected to a consumer acceptance test to identify sensory attributes driving consumer acceptance and purchase intent. Predictive regression models were used to plot mixture response surfaces of the critical sensory attributes (taste, mouthfeel, and overall liking) that influenced purchase intent. Areas within the contour plots of these critical sensory attributes, having acceptability scores ≥ 68 ("moderately like" on the 100-mm bidirectional labeled affective magnitude scale) were chosen and superimposed to obtain a predicted optimum formulation range (37% to 43% RBO, 4% to 7% SPC, and 52% to 57% water). The formulation containing 37% RBO, 6% SPC, and 57% water, which was located within the optimum region, was selected as a base for further developing flavored (sour cream & onion, cheddar & sour cream, or Monterrey Jack dried cheese) products. All flavored spreads were significantly more acceptable than the plain formulation. Purchase intent of all flavored products also significantly increased once consumers had been given the information about potential health benefits associated with RBO and SPC in the spreads.     

Effect of high pressure thermal processing on the quality attributes of Aloe vera-litchi mixed beverage

Sensory evaluation of four different formulations of Aloe vera-litchi mixed fruit beverage (ALMB) was carried out by a semi-trained sensory panel, and the corresponding sensory data was considered for similarity analysis using fuzzy logic. Based on the similarity analysis, the optimum formulation of ALMB was selected with litchi juice (85%):Aloe vera juice (15%, v/v). Further, the effect of high pressure thermal processing (HPTP) on the quality attributes namely physicochemical, nutritional, enzyme activity and the microbial population was evaluated within the domain of 400–600 MPa/30–60 °C/0–15 min as processing condition. The physicochemical properties such as pH, TSS and acidity of ALMB were minimally affected by HPTP, whereas, the loss of ascorbic acid up to 40% and the natural color of the ALMB samples was affected. The increased extractability of phenolics and antioxidants was observed for the samples treated at all the pressures and temperature up to 50 °C. Pectinmethylesterase (PME) was found to be the most baro-resistant enzyme with the maximum inactivation of up to 54% followed by peroxidase (POD) (72%) and polyphenoloxidase (PPO) (82%). The microbial inactivation during the isobaric period was well described by the first-order model (R² > 0.82); yeast and mold group was found to be the most baro-resistant among the entire studied natural microflora.Industrial relevanceThe present study gives information on fuzzy logic based similarity analysis technique for ranking of different fruit based formulation as well as ranking of its quality attributes. This technique can be used by the industry to process the linguistic data of sensory analysis and make appropriate decisions for product development. High pressure thermal processing can be efficiently used to develop high quality beverage products.     

Changes in selected quality characteristics of minimally processed carambola (Averrhoa carambola L.) when treated with ascorbic acid

‘B 10’ carambola of ripening stage (RS) 3 and 4 were minimally processed (MP) and then dipped in 0, 15 and 30 mg L^?1 ascorbic acid (AA). The 1‐cm‐thick slices were then dried, packed into cling‐wrapped‐foam tray and stored at 7 °C for 0, 3 and 5 days. Skin colour (L*, C* and h°), flesh firmness, soluble solids concentration, vitamin C content, titratable acidity, pH, degree of browning, polyphenoloxidase (PPO) activity and sensory attributes of MP carambola treated with AA were determined. AA treatment had significant effect in decreasing cut surface browning degree but no significant effect on all the selected quality characteristics of the MP carambola. In the sensory evaluation, flesh colour, sweetness, flavour and overall taste were significantly affected by AA treatment especially at 15 mg L^?1. The RS of fruit significantly affected skin colour (C* and h°), pH and sensory attributes of colour and flavour of the MP carambola. As storage day (SD) progressed, skin colour (C* and h°), flesh firmness and vitamin C content, cut surface browning, PPO activity and all the sensory attributes of MP carambola decreased significantly. Flesh firmness of the MP carambola was affected by the interaction between AA × SD. Sensory attributes of MP carambola were affected significantly by AA × RS. All the sensory attributes of MP carambola positively correlated to each other but negatively correlated with browning degree. PPO activity positively correlated with browning degree. Copyright © 2007 Society of Chemical Industry     

Partial Substitution of Sugars by the Low-Calorie Sweetener Sucralose in Peach Compote

ABSTRACT: This work aimed to elaborate light peach compotes by partial substitution of the sugar with low-calorie sweeteners. Four formulations of fruit compote were elaborated and analyzed for their physical, chemical, and sensory characteristics and total caloric value, just after the manufacturing process and after 30, 60, and 90 d of storage. Consumer preference for the elaborated products was also verified. During the storage period, the peach compotes showed some significative variation of the physical and chemical aspects; however, just the reducer sugars content showed an expressive alteration. Caloric reduction was between 27.49% and 28.00%. According to the sensory attributes, significant differences were found among the 4 formulations, especially in relation to the attributes of flavor and acidity. The control and the formulations with sucralose and acesulfame-K showed significant alteration to the sensory attributes of color and shine; additionally, the control formulation showed a significant alteration in relation to the flavor attribute. In the preference assay, the formulations showed the same preference.     

Sensory Optimization of Broken-Rice Based Snacks Fortified with Protein and Fiber

ABSTRACT:  A 3-component mixture experiment was used to optimize the formulation of broken-rice based snack fortified with protein and fiber based on consumer sensory acceptability. Soy protein isolate and guar gum were used as a good source of protein and fiber, respectively, according to DRV (daily reference value) based on a 2000-calorie diet. A consumer panel evaluated sensory acceptability of color, crispness, and flavor, and overall liking of 12 experimental broken-rice based snack formulations. Predicted models derived from the restricted nonintercept regression analysis were used to plot mixture response surfaces (MRS) of each sensory attribute. Areas within the MRS plots having predicted acceptability scores of at least 6.5 (on a 9-point hedonic scale) for color, crispness, flavor, and overall liking were selected to derive a predicted optimum formulation range. Flavor acceptability was a limiting factor in attaining the optimum formulation range, which consisted of 40% to 48% broken-rice flour, 8% to 16% guar gum, and 20% to 33% soy protein isolate. To verify the obtained predicted models, the formulation containing 48% broken-rice flour, 8% guar gum, and 20% soy protein isolate, which was located in the optimum area, was chosen to support our effort to utilize and add value to broken rice. Selected physicochemical measurements of the chosen optimized formulation were determined. One serving size (30 g) of the chosen optimized snack product provided 6.58 g protein and 3.80 g dietary fiber, which met the US FDA definition of a good source of protein and dietary fiber.     

Application of a qualitative and quantitative real-time polymerase chain reaction method for detecting genetically modified papaya line 55-1 in papaya products

Genetically modified (GM) papaya (Carica papaya L.) line 55-1 (55-1), which is resistant to papaya ringspot virus infection, has been marketed internationally. Many countries have mandatory labeling regulations for GM foods, and there is a need for specific methods for detecting 55-1. Here, an event- and construct-specific real-time polymerase chain reaction (PCR) method was developed for detecting 55-1 in papaya products. Quantitative detection was possible for fresh papaya fruit up to dilutions of 0.001% and 0.01% (weight per weight [w/w]) for homozygous SunUp and heterozygous Rainbow cultivars, respectively, in non-GM papaya. The limit of detection and quantification was as low as 250 copies of the haploid genome according to a standard reference plasmid. The method was applicable to qualitative detection of 55-1 in eight types of processed products (canned papaya, pickled papaya, dried fruit, papaya-leaf tea, jam, puree, juice, and frozen dessert) containing papaya as a main ingredient.     

Consumer-guided development of a peanut butter tart: Implications for successful product development

Tart formulations and fillings [peanut butter (PNTB), peanut butter sweetened with 20% clover honey (PNTB/HNY), or 50% peanut butter layered with 50% grape jam (PNTB/GRPJ)] were evaluated at the early stage of the development process by adult consumers (n = 73) and experts (food service managers and chefs). Sensory results indicated that all formulations were acceptable, however, most participants commented that the pastry needed to be softer and sweeter and suggested using less filling to prevent surface cracking of the pastry. Recommendations and comments from the first phase were used to modify the tarts. Modified tarts filled with peanut butter sweetened with 5% confectioner’s sugar (SPNTB), 50% SPNTB layered with 50% grape jam (SPNTB/GRPJ) or 50% SPNTB layered with 50% strawberry jam (SPNTB/STRWBJ) were evaluated by targeted consumers (teenagers, n = 106). Results indicated that all tarts were similar in sensory quality, although tarts filled with SPNT/STRWBJ had slightly higher ratings for all sensory attributes than tarts filled with SPNTB/GRPJ and SPNTB. All modified tarts received hedonic ratings of 5.5–6.6 (like slightly). Involvement of targeted consumers early in the development process and incorporating their recommendations to finalize product formulations will increase the product’s probability of success.     

基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型

本实验以20 份不同类型中国南瓜种质资源的果实为研究对象,分别测定其感官品质指标、质构特征指标和理化成分指标,并进行差异性分析、相关性分析及逐步回归分析,以建立一套数据化、能够综合评价中国南瓜果实感官品质的方法,为探究感官品质关键因子和优良品质新品种选育提供理论依据。差异性分析结果表明,不同南瓜材料的感官品质指标、质构特征指标和理化成分含量均存在不同程度的差异。相关性分析结果表明,南瓜果实的柔软度、黏糯度、甜度越高,口感越微润,综合口感越好;此外,质构特征指标中弹性、内聚性越高,黏附性越低,南瓜果实的综合口感越好;理化成分中糖、果胶和总淀粉含量越高,含水量越低,综合口感越好。通过逐步回归分析建立了Y＝－1.547＋0.072×果糖含量＋0.052×可溶性果胶含量－0.053×直链淀粉含量－0.022×黏附性＋21.278×粗纤维含量（Y为综合口感预测得分）的感官综合评价预测模型,该模型预测口感效果较好,综上,以质构特征和理化成分含量作为客观评价指标可以较好地弥补感官分析主观性较强的劣势。     

低糖山楂-红枣复合果酱配方研究

以新鲜山楂与干制红枣为原料研制一种低糖复合果酱。采取添加增稠剂增加果酱的胶黏性和降低水分活度,通过单因素试验对山楂红枣复配比、白砂糖、柠檬酸添加量、以及对单一增稠剂的种类和添加量进行筛选。根据感官评分,采用正交试验方法,优化低糖山楂红枣复合果酱的最优配方。红枣复配比为7:3,糖添加量为20%,柠檬酸添加量为0.15%,复合增稠剂添加量为0.8%时,感官评分最高为85分。     

混合型苦瓜保健酒的发酵工艺优化及其抗氧化活性研究

以苦瓜汁与苹果菠萝混合果汁为原料,选用酿酒酵母（Saccharomyces cerevisiae）及植物乳杆菌（Lactobacillus plantarum）作为发酵菌种定向发酵苦瓜保健酒。以酒精度、感官评价及苦瓜皂苷产率为评价指标,采用Box-Behnken中心组合试验优化发酵条件,同时以维生素C作为阳性对照,采用清除羟自由基和Fe3+还原能力分析苦瓜保健酒的抗氧化活性。结果表明,苦瓜保健酒的最佳发酵工艺条件为苹果菠萝混合果汁∶苦瓜汁=1.5∶1、发酵时间10 d、酵母添加量为1 mL/L、乳酸菌添加量6 mL/L、发酵温度26 ℃的条件下可生产出质量最佳的苦瓜保健酒。此条件下成品果酒的品质最佳,皂苷含量达到2.78%,酒精度为11.2%vol。抗氧化试验结果表明,苦瓜保健酒有一定的抗氧化活性,0.1 mg/mL的苦瓜保健酒对羟自由基的清除率达到25%以上,对Fe3+也有一定还原能力,且其抗氧化化性与皂苷质量浓度呈正相关。     

Optimization of Fruit Punch Using Mixture Design

ABSTRACT:  A highly acceptable dehydrated fruit punch was developed with selected fruits, namely lemon, orange, and mango, using a mixture design and optimization technique. The fruit juices were freeze dried, powdered, and used in the reconstitution studies. Fruit punches were prepared according to the experimental design combinations (total 10) based on a mixture design and then subjected to sensory evaluation for acceptability. Response surfaces of sensory attributes were also generated as a function of fruit juices. Analysis of data revealed that the fruit punch prepared using 66% of mango, 33% of orange, and 1% of lemon had highly desirable sensory scores for color (6.00), body (5.92), sweetness (5.68), and pleasantness (5.94). The aroma pattern of individual as well as combinations of fruit juices were also analyzed by electronic nose. The electronic nose could discriminate the aroma patterns of individual as well as fruit juice combinations by mixture design. The results provide information on the sensory quality of best fruit punch formulations liked by the consumer panel based on lemon, orange, and mango.     

Application of taro flour in cookie formulations

Application of taro flour in cookie (biscuit) formulations was tested. Snap-type cookie formulations with taro flour as one of the major ingredients were developed by first modifying the taro flour and wheat flour ratios, followed by modification of the taro flour, wheat flour, sugar and shortening ratios. A formulation with the same proportion of taro flour, shortening and sugar, a lesser amount of wheat flour and good dough handling was selected for sensory evaluation. A drop-type chocolate chip cookie formulation was developed by replacing 51% of the wheat flour with taro flour in a commercial formulation. Both cookie formulations developed were subjected to taste evaluation and were found to be highly acceptable.