46 research outputs found
Descriptive Sensory Analysis, Consumer Liking and Preference Mapping for Solar Dried Mangocv Dodo
Descriptive sensory characteristics, consumer liking and preference mapping of solar dried mango cv Dodo wereinvestigated in this study. Three solar drying methods solar cabinet direct dryer (CDD), cabinet mixed-mode dryer (CMD) and Tunnel dryer (TD) were used to dry mango samples while fresh sample was used as control. Descriptive sensory analysis was performed by 15 trained panelists who used 6 descriptors to quantitatively describe the sensory characteristics of mango samples while 78 consumers were used to assess the degree of liking of productsâ sensory attributes using nine-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Randomized complete block research design with panelists and samples as main principal factors was used. The results showed significant differences (p<0.05) in mean intensity scores of whiteness, hardness and sweetness attributes with dried samples having higher values than their fresh counterparts. Fresh sample had significantly (p<0.05) higher colour intensity score than dried samples. The consumer study showed that, with exception of taste attribute, consumers showed significant (p<0.05) differences in colour, texture, mouth feel and overall acceptability with fresh samples having higher values than dried counterparts. Moreover, the preference mapping results showed colour and acidity (flavour) attributes to be the main driver for positive consumer preference for fresh samples. Among the drying methods, tunnel dryer showed a relatively close relationship with these attributes than cabinet dryers. In conclusion, solar drying has significant effect on sensory attributes of dried mango especially colour and flavour which is also dependent on the drying method employed. Therefore, selection of appropriate drying method which will retain these attributes is of greater importance for consumer acceptability and marketability. Keywords: Mango, Sensory, Descriptive, Consumer, Preference Mappin
Starch-Rich Microalgae as an Active Ingredient in Beer Brewing
Microalgal biomass is widely studied for its possible application in food and human nutrition due to its multiple potential health benefits, and to address raising sustainability concerns. An interesting field whereby to further explore the application of microalgae is that of beer brewing, due to the capacity of some species to accumulate large amounts of starch under specific growth conditions. The marine species Tetraselmis chui is a well-known starch producer, and was selected in this study for the production of biomass to be explored as an active ingredient in beer brewing. Cultivation was performed under nitrogen deprivation in 250 L tubular photobioreactors, producing a biomass containing 50% starch. The properties of high-starch microalgal biomass in a traditional mashing process were then assessed to identify critical steps and challenges, test the efficiency of fermentable sugar release, and develop a protocol for small-scale brewing trials. Finally, T. chui was successfully integrated at a small scale into the brewing process as an active ingredient, producing microalgae-enriched beer containing up to 20% algal biomass. The addition of microalgae had a noticeable effect on the beer properties, resulting in a product with distinct sensory properties. Regulation of pH proved to be a key parameter in the process.Starch-Rich Microalgae as an Active Ingredient in Beer BrewingpublishedVersio
Microwave-assisted production of biodiesel
ncreasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of Saccharomyces cerevisiae in co-fermentation with Lactobacillus species, which produce lactic acid as a major end-product of carbohydrate catabolism. The ability of lactobacilli to ferment beer is determined by their capacity to sustain brewing-related stresses, including hop iso-α acids, low pH and ethanol. Here, we evaluated the tolerance of Lactobacillus brevis BSO464 and Lactobacillus buchneri CD034 to beer conditions and different fermentation strategies as well as their use in the brewing process in mixed fermentation with a brewerâs yeast, S. cerevisiae US-05. Results were compared with those obtained with a commercial Lactobacillus plantarum (WildBrewTM Sour Pitch), a strain commonly used for kettle souring. In pure cultures, the three strains showed varying susceptibility to stresses, with L. brevis being the most resistant and L. plantarum displaying the lowest stress tolerance. When in co-fermentation with S. cerevisiae, both L. plantarum and L. brevis were able to generate sour beer in as little as 21 days, and their presence positively influenced the composition of flavor-active compounds. Both sour beers were sensorially different from each other and from a reference beer fermented by S. cerevisiae alone. While the beer produced with L. plantarum had an increased intensity in fruity odor and dried fruit odor, the L. brevis beer had a higher total flavor intensity, acidic taste and astringency. Remarkably, the beer generated with L. brevis was perceived as comparable to a commercial sour beer in multiple sensory attributes. Taken together, this study demonstrates the feasibility of using L. brevis BSO464 and L. plantarum in co-fermentation with S. cerevisiae for controlled sour beer production with shortened production time.publishedVersio
General principles for the risk assessment of âother substancesâ in food supplements and energy drinks. Report of the Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food and Cosmetics and the Panel on Nutrition, Dietetic Products, Novel Food and Allergy of the Norwegian Scientific Committee for Food Safety
publishedVersio
Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybeanâmaize blends
-The effect of natural and lactic acid bacteria (LAB) fermentation processes on
metabolite changes in pastes of soybeans and soybeanâmaize blends was studied.
Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and
75% soybeans and 25% maize were naturally fermented (NFP), and were fermented
by lactic acid bacteria (LFP). LAB fermentation processes were facilitated
through back-slopping using a traditional fermented gruel, thobwa as an
inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while
LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS,
showed highest increase in soluble protein content at 48 h and this was highest
in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and
75S were about 12%. Significant (P < 0.05) increases in total amino acids
throughout fermentation were attributed to cysteine in 100S and 90S; and
methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids
was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and
72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in
free amino acids throughout fermentation were observed in glutamate (NFP
and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in
LFP than in NFP, and other organic acids detected were acetate and succinate.
Maltose levels were the highest among the reducing sugars and were two to
four times higher in LFP than in NFP at the beginning of the fermentation, but
at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in
NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme
activities were higher in NFP. Both fermentation processes improved nutritional
quality through increased protein and amino acid solubility and degradation of
phytic acid (85% in NFP and 49% in LFP by 72 h)