Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality

This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer production, investigating its impact on the brewing process and beer quality at different recipe contents (50 %, 75 %, 100 %). The study encompasses a comprehensive analysis of key malt parameters, revealing Maiorca malt's positive influence on maltose, glucose, filterability, extract, free amino nitrogen, and fermentability. Notably, the malt exhibited heightened levels of α-amylase and β-amylase enzymes compared to conventional commercial malt. Furthermore, the analysis of aroma compounds and subsequent sensory evaluations unveiled a significant correlation between the proportion of Maiorca malt in the formulation and intensified estery, fruity, malty, honey, complemented by a reduction in attributes such as aromatic compounds, phenolic, yeasty, sulfury, oxidized, and solvent-like odors. This research underscores the favorable contribution of Maiorca wheat malt to enhancing both the brewing process and final beer quality, highlighting its potential as an innovative ingredient in brewing practices

EFFECT OF ADDING SOLID AND MOLTEN CHOCOLATE ON THE POLYPHENOL CONTENT, CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY ASPECTS OF PECORINO SICILIANO CHEESE DURING AGING

In this project we used two specific food products, which are typically Sicilian, Pecorino Siciliano cheese and Modica chocolate, that have unique texture and taste. “Chocolate cheese” is produced with the aim of increasing the consumption of cheese especially among children, targeting the purpose of improving public health. In this research we investigated chocolate cheese including solid and molten chocolate in three levels of 5%, 10% and 15% at four ripening times (T0 = fresh, T1 = 2 weeks, T2 = 4 weeks and T3 = 6 weeks). The results showed that the addition of chocolate significantly (p ≤ 0.05) decreased the pH, ash and protein content of the Pecorino Siciliano cheese, whereas it had no significant (p > 0.05) effect on other cheese composition (DM, fat and NaCl). In this study POV and TBARs ranged from 0.65 to 1.35 meq O2 kg-1 fat and 0.006 to 0.027 mg MDA kg-1 cheese respectively, which are in the range reported. There were significant differences (p ≤ 0.05) in polyphenols between control samples and chocolate cheese among treatments and also during ripening time. In all samples 43 fatty acids (FA) were detected; the most abundant FA were saturated FA (SFA, 70%), followed by monounsaturated FA (MUFA, 22%) and finally, the least abundant were polyunsaturated FA (PUFA, 8%). Individually, C16:0 (palmitic acid) was the most abundant molecule (23%), followed by C18:1 (oleic acid) and C14:0 (myristic) that were approximately 15% and 11% respectively.The results showed that mesophilic coccus LAB and total mesophilic count (TMC) were approximately at the same level (about 108 cfu/g) and no statistically significant differences within cheese types were found during ripening whereas, remarkable differences among mesophilic rod LAB, Enterobacteria family, total yeast and fungi filamentous were observed. In this study, hardness ranged from 0.858 N/mm2 to 1.229 N/mm2. These results showed that there is a slight significant difference between control samples and chocolate cheese including solid chocolate, whereas a significant difference between chocolate cheese with molten chocolate and control sample was observed. Sensorial analysis performed in two methods, hedonic and descriptive analysis. The results of sensory evaluation test showed that chocolate cheese including 5% chocolate after 14 days ripening time are the most proper product and this product was highly acceptable for the consumers

Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability

The gum base mass is a colloidal system and the main component of chewing gum; which is an inert, non-nutritious, indigestible, and insoluble part of chewing gum, therefore this substance does not dissolve in the mouth when chewed. The gum base plays the most crucial role in determining the mechanical properties, flexibility, and overall quality of chewing gum. Moreover, it acts as a delivery system to transport sweeteners, flavorings, and other ingredients in chewing gum. Despite the massive market for chewing gum and the provision of a list of the main ingredients in gum base by the Code of Federal Regulations and some international organizations, there is a lack of information about chewing gum base and its compositions in the literature. Therefore, the purpose of this review is to present an overview of the characteristics, ingredients and applications, production process, assessment, and modification methods of the gum base along with the advances and approaches in biodegradability. Biodegradability concerns play a promoting role in the research and development of chewing gum and its applications in the food industry, medical and dental sectors. Reviewing previous studies can surely help for faster development of this path

Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour

The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acryl-amide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample contain-ing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients