Studies on Valorification of Hot Pepper Powder in the Technology of Jelly Candy Products

In order to diversification of jellies and increasing segment of consumers it was intended to valorification a raw material such as hot pepper powder. The products obtained at Sugar Confectionery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. Objective of the study was to investigate potential use of hot pepper powder in jelly candies, by phisico chemical analyses and general consumer's acceptance. Sensory analyses were conducted on two kinds of sweet jellies. The hot pepper powder were used at concentration of 0.5% and 1.0%.  Sensory analyses included evaluation of overall appearance, colour, taste, aroma, consistenc (5 point hedonic scale). Present study indicated that  0.5 % added of hot pepper powder were accepted by consumers

Sensory Analysis of a New Generation of Probiotic Drinks with Functional Gastrointestinal Health Impact

Irritable bowel syndrome is a common disorder affecting millions of people worldwide. Because it's not clear what’s causing it, treatment focuses on the relief of symptoms. Over the past few years new alternative treatments with multispecies probiotics have been tested. This paper aims to present the results obtained through sensory analysis of a probiotic prototype drink specially designed for people affected by irritable bowel syndrome, made with fruit and vegetable peels that are usually thrown away and added encapsulated probiotic cells. Nine drink prototypes were produced using apples, sugar beets, grapes, carrots peels and water. The obtained samples were analyzed using the nine point hedonic scale test and a panel consisting of 60 potential consumers. Analyzing the data, a recipe meeting most expectations of potential consumers was suggested. The study revealed that the analyzed probiotic prototype drinks can become an alternative to current products on the market, having positive feedback from the sensory analysis panel.Â

Physicochemical Characteristic of Malt Vinegar with Spices

The malt vinegar is very popular in England, being prepared from barley malt using a method resembling to the one used to produce the wine vinegar. It has a strong taste and a medium acidity. Regarding the fact that it is not very common in Romania, the aim of the study was flavouring the malt vinegar with seasoning plants for a high concentration of antioxidants, flavour and also for making it more popular amongst consumers. Two types of flavoured malt vinegar were obtained, one of them with turmeric and the other one with rosemary, pepper and grain mustard. In order to characterize the new products, several physicochemical analyses were conducted (antioxidant capacity, total extract and acidity).Â

Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries

Consumers today want healthful foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture, or convenience. Consumption of fruits and vegetables is part of maintaining a healthy lifestyle, in order to diversification of jellies and promote healthy eating, it was intended to valorification a raw material such as carrots and strawberry. The aim of the study was to investigate potential use of some fruits or vegetables in jelly candies, by physicochemical analyses and general consumer’s acceptance. To achieve the proposed goal, two kinds of jellies (with carrots and strawberry) was obtained

Improving the Chemical and Sensory Characteristics of Goat Cheese by the Addition of Cranberry

In recent years, the goat milk cheeses have gained popularity due to the increased interest of consumers in both the tradition of cheesemaking and the sensorial and nutritional value attributed to goat milk. This study aimed to assess and compare the chemical and sensory characteristics of fresh cheese with a mixture of cranberry fruits in different concentrations. The following average values were obtained for the chemical parameters analyzed: pH 4.85 ± 0.155, titratable acidity (°T) 150 ± 0,094, dry matter (%) 58.33 ± 1.55, and fat (%) 27.74 ± 53.24. Sensory evaluation highlighted the influence of the addition of cranberry on the eating quality of goat cheese and its consumer acceptability. Results showed that the goat cheese supplementation with 9% cranberry significantly improves the stability of acidic flavor during storage

Thermal Stability Study of the Grape Seeds Extracts in the Aqueous Solutions

This study was carried out to evaluate the effect of parameters the extraction process of grape seeds extracts on the bioactive compounds. The aqueous extracts were screened for total polyphenol content and total flavonoid content wich were determined spectrophotometrically using a modified Folin-Ciocalteu method, respectively a chromogenic system of NaNO2-Al (NO3)3-NaOH based method. The antioxidant activity was determined using DPPH method while  their polyphenolic composition by means of HPLC-DAD- MS/ ESI(+) analysis. Total phenols content and flavonoid content varied between 37.835 and 31.830 mg GAE/g, 23.420 and 17.645 mg QE/g respectively in Fetească Neagră seeds; between 24.265 and 27.065 mg GAE/g, 17.970 and 15.205 mg QE/g respectively in Fetească Regală seeds. All extracts showed remarkable DPPH radical-scavenging activity ranging from 94.110 to 95.515%. The study revealed 14 phenolic compounds belonging to the following groups: flavan-3-ol monomers, proanthocyanidins, hydroxycinnamic acid and hydroxybenzoic acid derivatives. Quantitative differences among the varieties and the level of temperature applied of  the extraction process were observed. The results suggested that the heat treatment of grape seeds liberated phenolic compounds having a significant effect in increasing the amounts of active when a 90°C extraction temperature was used

Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity

This objective of this study was to evaluate the effect of jam processing of Concord grapes variaty on the physiochemical properties. The antioxidant phenolic compounds were extracted and analyzed by determining the total phenolic content (Folin Ciocalteu), as well as by employing free radical DPPH. The chemical composition of Concord grapes variety is in agreement with the literature concerning at moisture content, ash content and  total soluble solids. The results showed that grape jam had the highest antioxidant activity than grape juices (26.98 % respectively 12.14 %)  and total phenolic content is bigger in fresh Concord grapes (390 mg GAE/100 g than 235 mg GAE/100g  in grape jam ). Although Concord grapes it should be considered as a raw material for jam processing, they have the same potential as fresh fruits or even higher

Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituent