Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as an exfoliator, while its seeds are usually discarded. However, the seeds have been found to have various nutritional benefits. As such, this study investigated the sensory properties of luffa seed powder added to yogurt and compared it to other seed powder (flax, sunflower, chia, and hemp). Consumers (n = 107) evaluated their liking of the different seeds added to yogurt using hedonic scales and the sensory properties using check-all-that-apply (CATA). The luffa seeds when mixed with yogurt were associated with off-colour, off-flavour, metallic, strong flavour, bitter, salty, earthy and decreased consumer liking. The flax and sunflower seeds were found to be sweet, nutty, cooked, mild flavour, and to have a smooth texture. The overall liking scores for the flax and sunflower seed samples were significantly higher than the luffa and hemp samples. Future studies should investigate different drying and roasting treatments to improve the sensory properties of the luffa seeds.

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

BACKGROUND: Chinese steamed bread (CSB) is one of the most important staple foods in China and is also popular in South-East Asia. Developing functional CSB could improve people\'s resistance to inflammatory and non inflammatory diseases. This work investigated the effect of sorghum bran addition on antioxidant activities, sensory properties, and in vitro starch digestibility of Chinese southern-style steamed bread (CSSB).
RESULTS: In this study, the enhanced CSSB with 0-200 g kg-1 of fine black and tannin (sumac) sorghum bran addition was developed. A small change in phenol content and antioxidant activity was observed at various stages in the processing procedure before steaming. Moreover, a high retention of antioxidant phenolics CSSB with sorghum bran addition was observed. Sorghum bran addition significantly increased the total phenol content and antioxidant activity of CSSB by 4.5-10 times, on average, relative to control. Sorghum bran addition significantly also increased the content of resistant starch, and significantly decreased in vitro starch digestibility in CSSB; these effects were likely due to the joint inhibitory effect of tannins and ferulic acid on starch digestibility. Interestingly, the sorghum bran breads scored higher or similar to control in sensory color preference and overall appearance, but lower on most textural and mouthfeel attributes.
CONCLUSIONS: Sorghum bran addition significantly increased the antioxidant activity of CSSB and significantly decreased starch digestibility. Moreover, the color and appearance properties were maintained or improved. However, the sensorial textural attributes were negatively impacted by the sorghum bran substitutions. Strategies to improve the texture of bran-fortified breads would likely enhance their consumer acceptability. © 2024 Society of Chemical Industry.

Adjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ripening. In this work, Ligilactobacillus salivarius SP36, a strain isolated from an old cheese seal, was added as an adjunct culture to the cheese\'s raw milk, and its effect on the microbiological, physical-chemical and sensory characteristics of the cheese was studied. The use of L. salivarius SP36 in cheese manufacturing had no significant (p > 0.05) effect on the cheese microbiota, gross composition (fat percentage, protein, total solids, moisture and NaCl concentration), colour or texture of the cheese. However, L. salivarius SP36 increased (p < 0.01) the formation of 25 volatile compounds, including 10 esters, 1 aldehyde, 8 alcohols and 6 carboxylic acids. In addition, cheeses made with L. salivarius SP36 received higher scores (p < 0.01) for aroma intensity and quality than control cheeses. L. salivarius SP36 proved to be a good candidate as an adjunct culture for cheesemaking, since it improved the cheese flavour by making it more intense and recovering typical sensorial notes of traditional cheeses.

UNASSIGNED: The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.
UNASSIGNED: Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt.
UNASSIGNED: The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production.
UNASSIGNED: The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.

UNASSIGNED: Candy is a popular confection worldwide, and it would be beneficial to society if it were converted into a source of antioxidant molecules to eliminate its adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely l-tryptophan, serotonin and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with valuable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf life without compromising its physicochemical properties and functionality by wrapping it with a suitable packaging laminate.
UNASSIGNED: To accomplish the first objective, lyophilized plantain powder, sorbitol and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing loss. Sensory, proximate, physicochemical and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules of the developed candies were evaluated. For the second objective, the candies were enclosed in two different flexible packaging laminates and the optimal packaging was determined based on the microbiological safety and sensory appeal of the wrapped candies. Subsequently, the above-mentioned properties of the packaged (in the most suitable laminate) candies were evaluated at regular time intervals during storage for assessment of their shelf life.
UNASSIGNED: The candy had a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture and moderate sweetness, along with high antioxidant activity and considerable content of l-tryptophan, serotonin and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant activity and synergy compared to the control candy.
UNASSIGNED: This newly developed semi-hard sugar-free candy with high antioxidant content, containing three important antioxidants, namely l-tryptophan, serotonin and melatonin, could be a good source of biotherapeutic molecules and a substitute for commercial candies consumed globally.

Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes, such as trehalose, isomaltulose, and polydextrose, upon the SCM sensory profile and valuable quality indicators, such as water activity, viscosity, acidity, crystals size, and Maillard reaction potential (browning index, color change, loss of free amino acids). The study was performed by making model systems of SCM (MSCMs) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn\'t affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).

Pasta, a globally popular dish, serves as a complete meal around the world. This research aims to improve the nutritional value of pasta by enriching it with vitamin E. Firstly, vitamin E and sesame oil were mixed in different ratios (1:10, 1:5, 10:10) and dissolved in an aqueous medium at 50 °C with different concentrations of Tween 80 (10 %, 20 %, 30 %). Coarse emulsions were formed by gradual addition of the oil phase to the aqueous phase, followed by equilibration using an Ultratrax mixer at 15,000 rpm for 5 min. The target nanoemulsions were then produced using an ultrasonic system. After 30 days of storage, the most stable nanoemulsions containing 10 % Tween 80 and a 1:10 ratio of vitamin E to sesame oil showed minimal changes. In addition, nanoemulsions with 10 % Tween 80 and a 10:10 ratio of vitamin E to sesame oil showed less turbidity than those with 20 % and 30 % Tween 80. Evaluation of enriched pasta for physical, chemical and sensory properties compared to non-enriched samples showed no significant differences in properties such as pH, ash, total solids, texture and colour characteristics (P < 0.05). Enriched pasta samples showed an increase in moisture content of 0.94 % and a decrease in weight loss of 2.13 % compared to the control, with improved brightness (L) and yellowness (b) due to the addition of nanoemulsion. Sensory evaluation showed higher scores for pasta samples enriched with nanoemulsions containing vitamin E compared to control samples. This pioneering study introduces nanoemulsion technology to improve the nutritional profile of pasta by enriching it with vitamin E. The research demonstrates the successful formulation of stable nanoemulsions and their positive effects on pasta properties, suggesting promising avenues for improving public health through innovative pasta enrichment methods.

The development of new dishes in the catering services market requires an understanding of consumers\' needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers\' perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24-27 cm to ϕ31 cm, the ratings of the dish\'s perceived appearance (p ≤ 0.001), portion size (p ≤ 0.001), and energy value (p ≤ 0.01) decreased. Plate shape influenced the perceived appearance of the dessert. When placed on a square platter, round desserts were considerably (p ≤ 0.05) less appealing. The color of the plate had a significant influence (p ≤ 0.001) on the dish\'s perceived appearance and estimated monetary value, and it evoked more sensory-hedonic impressions. Red-plate and white-plate desserts were liked less than black-plate desserts, but color-plated desserts were perceived as more expensive than those served on white dishes. Consumers perceived bright desserts on white plates as traditional, natural, and boring; those on black plates as modern, appetizing, and aesthetic; and those served on red plates as artificial, unsightly, and unappetizing. Higher consumer food neophobia led to a lower rating related to appearance and price perceptions, but elevated perceptions of portion size and energy value appraisal. Our results may be used in the marketing of gastronomic dishes.

This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the Saccharomyces cerevisiae (Sc) strain as a type of sequential inoculation treatment with Lachancea thermotolerans (Lt x Sc) and Torulaspora delbrueckii (Td x Sc). The focus was on the basic wine parameters and volatile aromatic compound concentrations determined using the SPME-Arrow-GC/MS method. The results revealed significant differences in cis-linalool oxide, geraniol, neric acid, and nerol, which contribute to the sensory profile with floral and rose-like aromas; some ethyl esters, such as ethyl furoate, ethyl hexanoate, ethyl lactate, ethyl 2-hydroxy-3-methylbutanoate, ethyl 3-hydroxy butanoate, diethyl glutarate, and diethyl succinate, contribute to the aromatic profile with fruity, buttery, overripe, or aging aromas. A sensory evaluation of wines confirmed that Td x Sc treatments exhibited particularly positive aromatic properties together with a more intense fullness, harmony, aftertaste, and overall impression.