Selection Models for the Internal Quality of Fruit, based on Time Domain Laser Reflectance Spectroscopy

Time domain laser reflectance spectroscopy (TRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research. It allows the simultaneous measurement of two optical characteristics of the sample: light scattering inside the tissues and light absorption. Models to estimate non-destructively firmness, soluble solids and acid contents in tomato, apple, peach and nectarine were developed using sequential statistical techniques: principal component analysis, multiple stepwise linear regression, clustering and discriminant analysis. Consistent correlations were established between the two parameters measured with TRS, i.e. absorption and transport scattering coefficients, with chemical constituents (soluble solids and acids) and firmness, respectively. Classification models were created to sort fruits into three quality grades (‘low’, ‘medium’ and ‘high’), according to their firmness, soluble solids and acidity

Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods

Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction. The aim of this work was to recover ahipa proteins by isoelectric point (pI) precipitation to enrich ahipa and cassava starches. Both enriched starches had protein contents of ~2%, and their ATR-FTIR spectra revealed bands characteristic of ahipa proteins. Enriched starches also contained phenolics in concentrations of 18-20 μg GAE/g. Enrichment lowered the whiteness index, but it remained higher than 90. Protein-enrichment did not modify gelatinization onset and peak temperatures but reduced the gelatinization enthalpy of ahipa starch. Enriched starches produced less-rigid buns than the native ones, with smaller and more homogeneously distributed alveoli in the crumb which resulted darker than the crust. Starch slurries acidified to the pI of ahipa proteins led to novel gluten-free ingredients by an easy, low cost processFil: Malgor, Martina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Identification of mechanical parameters to be used as a firmness standard on quality evaluations of stored blueberry : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Plant Science at Massey University, Manawatu, New Zealand

Blueberry firmness is considered a relevant quality variable influencing consumer acceptability of fresh blueberries. However, the blueberry supply chain and research community have not yet adopted a standard method to measure firmness on postharvest quality evaluations. This thesis has focused on characterising the mechanical properties of blueberry ‘Nui’ and ‘Rahi’ as influenced by different factors such as storage relative humidity (i.e., fruit water loss), controlled atmosphere and harvest maturity. The mechanical parameters were obtained by using the instrumental methods of texture profile analysis (TPA) equipped with a flat plate and the penetration test equipped with a 0.39 mm round tip diameter needle probe. Mechanical parameters of hardness slope (BHS, also known as chord stiffness) of TPA and displacement at skin break (DSk) of the penetration test can be used to track water loss changes in stored blueberries. The DSk and BHS can also accurately detect quality changes induced by controlled atmosphere storage. In addition, BHS can detect maturity differences in stored blueberries, but the force at skin break (FSk) provides better detection of maturity differences at harvest evaluations. To demonstrate the relevance of chord stiffness evaluations at a commercial level, sensory evaluation of texture of hand-touch firmness using a formal sensory panel setting and trained assessors was related to instrumental mechanical parameters. Chord stiffness measured as BHS using a flat plate compression and skin break slope (SSk) measured using a needle probe were strongly related to consumer sensory perception of hand-touch firmness. A blueberry batch with an average BHS ≤0.47 kN m⁻¹ or SSk ≤0.13 kN m⁻¹ was associated with a very high likelihood of unmarketable berries (i.e., berries are ‘soft’ or ‘very soft’). In summary, BHS was an informative parameter of blueberry quality across factors inducing the textural changes and providing commercially relevant information about consumer acceptability. These results can assist the development of a standard instrumental method to measure postharvest firmness on blueberry quality evaluations for research and commercial purposes. Further studies should focus on validating the feasibility of BHS to determine blueberry quality across other sources of textural variation, such as calcium and ethylene-related treatments. In addition, threshold values for mechanical parameters related to consumer acceptance (sensory analysis) may be identified across an extensive range of blueberry genotypes and using other sensory descriptors also relevant to the consumers, such as crispness. Finally, this research identifies alternative areas for further studies, such as the blueberry firming (an increase of firmness during storage) occurring consistently on blueberries ‘Nui’ stored under high RH in regular air or a controlled atmosphere of 5 kPa CO₂ + 4 kPa O₂

Valorization of figs (Ficus carica L.) for an extended shelf life

Fig fruit (Ficus carica L.) is an important food product of the Middle East, Mediterranean region and well appreciated by most elderly groups in Portugal, as the symbol of longevity. This study aims to develop two ways of adding value to highly perishable figs with no commercial acceptability, by accelerating fig drying with the use of a solar oven and producing a fig gum jelly which can be made available all year round with longer shelf life. A higher drying rate was observed with the blanched product in the solar oven dryer than in the direct solar drying. The optimization of the gum composition was carried out by using Response Surface Methodology (RSM) along with a mixture design, while the independent variables are: % fig paste, x1; % k-Carrageenan, x2 and % honey, x3. The sensory panel composed of 10 elements of both sexes evaluated nine (9) responses Y1 - Brilliance, Y2 - Transparency, Y3 - Aroma, Y4 - Texture A, Y5 -Texture C, Y6 - Sweetness A, Y7 - Sweetness B, Y8 - Mouthfeel and Y9 - Overall Opinion, originating nine polynomial models. Numerical optimization achieved the best fig gum jelly composition with: 55 % fig paste, 15 % k-carrageenan and 30 % honey. The validation of optimum product was achieved by the same panel and the panelists preference of the optimum formulation for all responses with 0.3 desirability was stunning. The shelf life of twenty-one days was achieved for unrefrigerated products while the refrigerated ones twenty-five days through microbiological analysis. The physicochemical analysis showed that the fig gum jelly contained a minimum amount of protein and minerals with low ash content. Also, the moisture and water activity were found to be lower in the fig gum jelly than in the fresh fig.O Figo (Ficus carica L.), é um importante produto alimentar do Médio Oriente, região mediterrânica e bem apreciado pela maioria dos idosos em Portugal, como símbolo da longevidade. Este estudo visa desenvolver duas formas de acrescentar valor a figos que são muito perecíveis sem aceitabilidade comercial, acelerando a secagem dos mesmos através com a ajuda de um forno solar e produzindo uma goma gelificada de figo que pode ser disponibilizada durante todo o ano com prazo de validade mais longo. Observou-se uma maior velocidade de secagem para o produto branqueado quando utilizado o forno solar em relação á secagem solar direta. A otimização da composição das gomas gelificadas foi efetuada utilizando a Metodologia de Superfície de Resposta (RSM) e um design de mistura, tendo como variáveis independentes: % pasta de figo, x1; % k-carragenato, x2 e % mel, x3. O painel sensorial, composto por 10 elementos de ambos os sexos, avaliou nove respostas Y1 - Brilho, Y2 - Transparência, Y3 - Aroma, Y4 - Textura A, Y5 -Textura C, Y6 - Doçura A, Y7 - Doçura B, Y8 – Sensação na Boca e Y9 - Opinião Geral, originando nove modelos polinomiais. A otimização numérica alcançou a melhor composição de goma gelificada de figo com: 55 % pasta de figo, 15 % k-carragenato e 30 % de mel. A validação do produto ótimo foi conseguida pelo mesmo painel e a preferência dos provadores pela formulação ótima para todas as respostas com 0,3 de desejabilidade, foi impressionante. O prazo de validade de 21 dias foi alcançado para produtos não refrigerados, enquanto que para os refrigerados se obteve 25 dias através de análise microbiológica. A análise físico-química mostrou que a goma gelificada de figo continha um baixo teor em proteínas, minerais e cinzas. Além disso, verificou-se que a humidade e a atividade da água são mais baixas na goma gelificada de figo do que no figo fresco

QUALITY AND SHELF LIFE OF PITA AND TANDOORI BREADS SUPPLEMENTED WITH THREE NOVEL FUNCTIONAL INGREDIENTS

Abstract: The interest for functional foods rich in dietary fibre (DF) and low in glycaemic response (GR) is steadily increasing. This is because DF could reduce GR of food products and protect and restrict diet-associated diseases which have become common in society. But DF rich products are not always high in quality and palatability. Therefore, more fibre-rich functional products need to be designed and developed with good quality, palatability and longer shelf life. A response surface methodology (RSM) was used to develop both pita and Tandoori breads rich in DF with good quality, palatability and longer shelf life. So, a wide range of three different functional ingredients (FI) (inulin (IN) up to 8%, Guar gum (GG) up to 2% and waxy wheat flour (WWF) up to 15%) alone and in combination was selected, to investigate their influences on the cooking properties, bread quality, sensory characteristics, shelf life and GR. The results showed that the FI affected cooking properties differently. IN and WWF reduced almost all the viscosity parameters. In contrast, GG increased them. The data from dough assessment showed that none of the additives changed the quality and processability. Furthermore, the outcomes from the physical and instrumental assessments of the breads indicated that although there were some modifications in the bread quality, the FI did not change the quality of the breads drastically. The sensory evaluation results showed that the FI addition resulted in acceptable sensory attributes and palatability. The results also showed that some of the sensory attributes were significantly improved through adding the FI. The scanning electron microscopy (SEM) images clearly demonstrated the influence of the FI on the starch granules gelatinisation. It is very evident that the granules are less swollen when DFs are added. The in vivo trial results indicate that DFs incorporated into bread could change the digestibility of starch and lowered the GR in comparison to the controls. This could be attributed to a number of factors. Gelatinisation may influence the granule structure and degree of amylase and amylopectin readily solubilised. The gels formed by DFs could restrict the accessibility of α-amylase to the starch granules. A mechanism would be linked to viscous layers of soluble DFs becoming physical barriers which could limit the uptake of digested carbohydrate in the small intestine.Kurdistan Regional Government- Ministry of Higher Education and Scientific Researc

Models for Internal Quality Fruit Sorting, Based on Time- Domain Laser Reflectance Spectroscopy (TDRS)

Time domain laser reflectance spectroscopy (TDRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research. It allows the simultaneous non-destructive measuring of two optical characteristics of the tissues: light scattering and absorption. Models to measure firmness, sugar & acid contents in kiwifruit, tomato, apple, peach, nectarine and other fruits were built using sequential statistical techniques: principal component analysis, multiple stepwise linear regression, clustering and discriminant analysis. Consistent correlations were established between the two parameters measured with TDRS, i.e. absorption & transport scattering coefficients, with chemical constituents (sugars and acids) and firmness, respectively. Classification models were built to sort fruits into three quality grades, according to their firmness, soluble solids and acidity

ALTERNATIVE PROTEINS FEEDING THE WORLD: INCLUSION OF CRICKET POWDER IN CEREAL- BASED PRODUCTS

With the growing population worldwide and subsequently, the increasing demand for protein from livestock (poultry, fish, pigs and cattle) causes concern and future challenges. Entomophagy (the practice of consuming insects) can be promoted as an alternative and sustainable food source. Although there are around 1900 edible insect species globally, these are mainly consumed in developing countries due to their nutritional composition and ease of access. For instance, crickets are high in protein, fibre and low in carbohydrate, making them suitable to feed the world as an alternative food. The objective of this research was to understand the implications when using cricket powder fortificants within baked products. Three different sample replacement levels, wheat flour and cricket powder – 30% (WW+CP), wheat flour, cricket powder, quinoa- and Khorasan flour – 30:20:20% (WW+CP+Q+KH) and wheat flour, cricket powder, quinoa- Khorasan flour and mixed seeds – 30:20:20:25% (WW+CP+Q+KH+MS), were tested against a control sample (wheat flour – WW). Dough and bread samples were subjected to rheological, technological, chemical and sensory analysis to determine the individual analysis parameters. A negative linear correlation was observed between the number of inclusions within samples. Thus, impacting the rheological dough parameters, particularly a statistical significance (p < .05) for secondary parameters (protein weakening, starch gelatinisation and enzyme degradation). Crumb brightness and slice volume parameters decreased through the C-Cell illumination system as the replacement levels increased for all treatments. WW+CP+Q+KH+MS samples showed a decrease in the area occupied by air cells, the average air cell diameter, and cell wall thickness. However, the number of gas air cells increased for WW+CP+Q+KH and WW+CP+Q+KH+MS, indicating a good fermentation process within the bread samples. Texture profile analysis (TPA) was monitored at 1, 3, 5 and 7 days, showing a positive correlation between the higher number of flour inclusions and a reduced hardness within samples. Likewise, resilience decreased as the replacement levels increased for all treatments. Bread samples were analysed for nutritional composition and revealed an increase in crude- protein, fat and fibre as the replacement levels increased. This correlated with a positive linear increase between the increase in replacement levels and the macronutrients. Furthermore, this directly impacted the texture for sample WW+CP+Q+KH+MS, as it maintained the softest crumb reducing the staling rate. Finally, bread samples made with the combination of WW+CP+Q+KH+MS, showed a liking by 145 untrained panellists (appearance – 57%, taste – 74%, texture – 64%). Data collected highlighted a practical use of cricket powder, ancient grains and mixed seeds to produce enriched bread products. Meanwhile, a JISC survey found that consumers worldwide prefer insects as agricultural feed rather than a direct food source (r = .6). However, this changed when participants heard about crickets’ potential health benefits, and a shift to accepting crickets as a direct food source was noticed (r = .89). Furthermore, the food neophobia levels showed a decrease compared to previous studies, suggesting more acceptance of this alternative protein

Effect of dietary protein and lipid sources on technical quality of pellets for Atlantic salmon

The purpose of the research was to examine technical quality of pellets added protein (P) and oil (O) sources of vegetable (V) or marine (M) origin. Four different diets for Atlantic salmon smolts were produced with 1) marine protein and marine oil (MP/MO), 2) marine protein and vegetable oil (MP/VO), 3) vegetable protein and marine oil (VP/MO/ and 4) vegetable protein and vegetable oil (VP/VO). Additionally, a commercial diet was used as control. The marine protein ingredient was fish meal (61%) while the vegetable protein ingredients were soy protein concentrate (35%), wheat gluten 22%), corn gluten (10%). Fish oil was used in the MO feed and rapeseed oil was used in the VO feed. Wheat was used in all feeds (MP feed 21% and VP feed 8%). The protein and fat content of all feeds were 47% and 22%, respectively. Measurement of physical quality parameters of pellets included bulk density, durability, fat leakage, hardness, water stability, sinking velocity thickness, colorimetric analysis. Fish feed the feeds were inspected for skeleton development by X-ray as a marker for fish health, in addition to mortality rate. Plant-based protein and oil sources showed no effect on the velocity of sinking pellets in fresh water as compared to marine-based sources. The average velocity of sinking pellets in saline water was not significantly different between pellets derived from plant and marine sources. Compared to marine-based and commercial meals, plant-based diets (VP/VO) showed lower water stability, stronger durability, and reduced fat leakage in our current study. In addition, the a-value and b-value of plant-based and marine-based diets differ significantly. The utilization of a plant-based oil source in conjunction with a marine-based protein source has no significant effect on a-value (redness). A similar result can be obtained in the b -value (yellowness) Very low prevalence of spinal deformities were determined and dietary composition did not significantly affect the prevalence. Overall, the plant based diet showed a great potential to substitute the marine based diet in terms of physical pellet quality, further, experiments should examine effects on growth rate, fish weight and bone health condition or deformity concerns later in the sea water.M-A