Food Sensory Analysis

El uso de metodos enzimaticos es una buena opcion para el proceso industrial del maracuya debido a los bajos rendimientos y alto contenido de fibra que posee. El objetivo de este trabajo fue optimizar el rendimiento, solidos solubles, luminosidad y viscosidad a traves de la licuefaccion enzimatica de los arilos. Frutos maduros suministrados por la empresa Delicias y Sabores del Peru EIRL fueron seleccionados y cortados en mitades para facilitar el retiro de los arilos. Despues del tratamiento enzimatico, la pulpa fue centrifugada a 3500 rpm por 15 minutos. Se evaluo su rendimiento, los °Brix, la luminosidad a traves de un colorimetro MINOLTA®, la viscosidad con un viscosimetro BROOKFIELD® (Modelo LVDV-III Ultra) a 100 rpm con un spindle SC4-18. Se utilizo un diseno central compuesto con los factores de temperatura (40, 50 y 60°C), pH (2, 2.5 y 3), tiempo (25, 30 y 35) y RAPIDASE TF® (250, 300 y 350 ppm). La degradacion de la pectina y hemicelulosa redujeron la capacidad de retencion...

Objective: To statistically evaluate and compare the organoleptic properties of various Indian herbal teas (ginger, Tulsi, mint and cardamom). Methods: The combination of various culinary herbs has been taken and formulated into drinks. The herbs chosen for the current study were Tulsi, ginger, mint, cardamom and other medicinally useful herbal families. The organoleptic properties of the herbal drinks were evaluated by sensory analysis and statistically compared using analysis of variance (ANOVA). Results: Ginger mint tea was found to have the best overall rating and the best texture, color and other organoleptic properties, according to the data provided by the candidates of sensory analysis. Also, ginger mint tea has several health benefits which have been confirmed by the scientists. It can be used for the treatment of various digestive and cardiovascular diseases. Conclusion: Owning to the above results, ginger mint tea can be used as a potent health and energy drink, as it does not have any side effect and provide several health benefits.

A moringa pod powder (MPP) fortified Burfi was developed with the aim to enhance its nutritional and functional profile. Response Surface Methodology (RSM) employing a central composite rotatable design was used to optimize the variable levels of MPP (0.50-1.00%) and sugar (5.00-7.00%), against sensory responses (colour & appearance, flavour, sweetness, body & texture, overall acceptability) and instrumental hardness. The optimized formulation, comprising 0.69% MPP and 6.02% sugar, achieved a desirability of 1.00. The predicted values for sensory scores and hardness closely matched the actual values obtained from seven independent trials, with all differences found non-significant (p<0.05). The optimized MPP Burfi had a moisture content of 19.80%, fat 17.46%, protein 15.40%, ash 3.16% and total carbohydrates 44.64%, reflecting a nutritionally balanced product. Additionally, it had acidity (0.30% LA), FFA (0.21% oleic acid), tyrosine value (12.20 µg/5 ml filtrate), water activity (0.84) and hardness (16.10 N), indicating good stable texture. Thus, the incorporation of MPP resulted in a valueadded Burfi with superior protein content, functional health properties of milk and moringa constituents with desirable sensory characteristics, effectively meeting the growing consumer demand for functional dairy sweets.

A l’initiative de la Federation vaudoise des vignerons, Agroscope a observe la variabilite des teneurs en azote assimilable par les levures dans le mout (YAN) du cepage Gamaret dans les conditions pedoclimatiques du canton de Vaud. Les cinq sites selectionnes pour cette etude avaient ete identifies comme limitants en termes d’alimentation azotee. Sur chaque parcelle, une variante temoin sans fertilisation azotee et une variante recevant 20 kg/ha d’azote foliaire au moment de la veraison ont permis d’evaluer l’efficacite de l’apport d’uree foliaire sur la concentration en YAN et la qualite des vins. Les teneurs en YAN ont fortement varie en fonction des sites. L’apport d’uree a augmente les teneurs en YAN de toutes les parcelles. Certains sites ont regulierement permis une meilleure valorisation de l’uree sous forme de YAN. Pour 66 % des vins de Gamaret, dont 33 % de facon significative, la note d’impression generale a ete meilleure avec l’apport d’uree de la vigne.

Amaranth and quinoa are low-input, climate-smart crops that are highly nutritious and increasingly in demand. Their flours are utilized in various baking products and other applications, such as sauces. However, solvent-free extracted starches from these crops have not been compared to their flours in diverse products, including meat products. This study examined parameters contributing to functionality in products for water-extracted starch from amaranth and quinoa, comparing it to their flours. Analyses included proximate components, technological properties, and functional properties of the flours and starches. Results indicated significant differences in the proximate content of quinoa, amaranth flours, starches, and corn starch (p<0.05). The protein content of hydro-extracted starches was higher compared to alkali-extracted starches from other studies. Corn starch, used as a control, showed no significant difference (p>0.05) in the porosity of all flours and starches. Porosity is crucial for fried meat products as it enhances oil uptake. In this study, it was desirably lower than 50% in all starches and flours. The water absorption index was within the recommended range for optimal functionality of flours and starches (2-3.5g/g). Swelling power was higher in extracted starches compared to their flours, which is advantageous for cooked products. The study indicates that quinoa and amaranth starch can serve as substitutes for corn starch in food products, as they exhibit similar properties to the more expensive corn starch. They exhibited better wettability and dispersibility properties. These parameters contribute to products like sausages, enhancing juiciness and texture, which are desirable traits for consumers. Additionally, the emulsion capacity of starches did not significantly differ between flours and starches. Therefore, quinoa and amaranth flours and starches can be used in emulsion products as fat replacements. The properties of water-extracted starches analyzed in this study demonstrate their potential for use in other industries, such as pharmaceuticals, textiles, and packaging materials.

This research study was conducted to evaluate the impact of incorporating carrot or beetroot into traditional bottle burfi on its organoleptic attributes. The objective of study is to evaluate sensory analysis of burfi prepared by fortifying bottle gourd burfi in different proportions 15, 25, 30 and 35) with carrot (10,15.20,25) and beetroot (10, 15, 20,25). Considering, the nutritional and therapeutic properties of carrot and beetroot, a fortified burfi was developed by incorporating varied proportion of bottle gourd, carrot, beetroot and sugar. The control sample T0 was prepared by incorporating 70% khoa, 30% sugar. Developed sweet was prepared with 15 different combinations of bottle gourd, carrot, beetroot and sugar i.

Maize or corn is a cereal crop that is grown widely throughout the world in a range of agroecological environments. More maize is produced annually than any other grain. It has been used for the production of many snacks in Nigeria. The white and yellow varieties are preferred by most people depending on the region. Kidney beans are good source of cholesterol-lowering fiber; prevents blood sugar levels from rising and is a good choice for individuals with diabetes, insulin resistance or hypoglycemia. The evaluation of the proximate and functional properties of Aadun, Kokoro and Kango made from mixture of three different ratios of maize varieties, alligator pepper and kidney beans was carried out using standard methods of analysis. The three maize varieties are ART, BR99 and SUWAN, all mixed with alligator pepper and kidney beans in the ratio 720:260:20; 826:157:16 and 759:236:5 respectively. The result of the analysis showed that at 100%, SUWAN maize variety has the highest moisture content (9.64±0.01), ash (1.36±0.01) and fat (5.64±0.02), while ART maize variety had the highest crude protein (14.46±0.03), fiber (0.91±0.01) and carbohydrate (72.54±0.23). The anti-nutrients found in alligator pepper and kidney beans were tannin, phenol, oxalate and phytate in an increasing order. Comparatively, phytate was higher in kidney beans (52.51±0.30) than alligator pepper (33.43±0.24). Aadun made from BR99 maize in ratio 826:157:16 had the highest carbohydrate content (77.86±0.08) while the one made with SUWAN and ART in ratios 720:260:20 and 759:236:5 had the highest protein contents of 20.06±0.04 and 19.91±0.02 respectively. Kokoro made with SUWAN in ratio 759:236:5 had the highest protein content of 20.96±0.01. On the other hand, kango made with ART in ratio 759:236:5 had the highest protein content of 22.59±0.09. The functional properties such as water holding capacity, oil holding capacity and foaming capacity increased in these varieties while least gelation concentration and emulsifying capacity

This comparative study investigates the nutraceutical potential of walnut essential oil (WEO) and bitter kola essential oil (BEO) through a comprehensive analysis of their phytochemical composition, fatty acid profiles, and antioxidant activities. While hexadecanoic acid concentrations were similar (P>0.05) between WEO (16.70%) and BEO (16.24%), WEO exhibited significantly (P<0.05) higher level of octadecanoic acid (48.84%) compared to BEO (45.12%). Notably, WEO demonstrated lower levels of linoleic acid (13.08%) than BEO (21.24%), with comparable (P>0.05) concentrations of linolenic acid in WOE and BOE. Phytochemical analysis revealed that WEO contained significantly (P<0.05) higher levels of phenols, flavonoids, terpenes, and tannins than BEO. However, WEO exhibited a lower (P<0.05) phenolic content than BEO. Additionally, WEO displayed superior antioxidant activity, as evidenced by its higher (P<0.05) 2,2-Diphenyl-1-picrylhydrazyl scavenging activity (68.89%) compared to BEO (60.88%). Conversely, Oxygen radical absorbance capacity values were comparable (P>0.05) between WEO (42.05%) and BEO (42.86%). These findings highlight the potential health benefits of WEO and BEO, suggesting their promising roles as natural antioxidants and nutraceutical agents. Further exploration of their therapeutic applications is warranted, particularly in animal models.

El presente artículo presenta un panorama general sobre los hongos comestibles en Uruguay y su grado de estudio a partir de una revisión de la bibliografía y el análisis etnográfico de la realidad reciente. Los primeros abordajes de forma incipiente se dan a comienzos del siglo XX a partir de la obra de Florentino Felippone y Wilhelm Franz Herter. En 1934, Rodolfo Tálice publicó su primer libro sobre la temática, el cual tuvo varias ediciones hasta la década de 1980. Recién en el año 2005 se retoman las publicaciones sobre el tema, y a partir del año 2013 con la obra de Alejandro Sequeira los hongos comestibles vuelven a escena en las librerías de público en general. En la última década, ha habido un creciente interés social y cultural en los hongos comestibles, lo que ha llevado a un aumento en la divulgación, recolección, identificación y la cocina con hongos. Se han redescubierto especies de hongos silvestres de géneros no considerados anteriormente en la cocina uruguaya como Calvatia, Coprinus, Rhizopogon, Cyclocybe, Laetiporus, Clitocybe, Laccaria y Lentinus. Gracias a este nuevo impulso en el interés por la funga silvestre comenzaron a realizarse una amplia gama de actividades como “micosenderos”, talleres de cocina, talleres de cultivo, y se ha promovido el surgimiento de emprendimientos de cultivo de hongos de diversas especies. Por otra parte, la recolección de especies típicas como Lactarius deliciosus y Gymnopilus junonius asociadas a plantaciones de Eucalyptus spp. y Pinus spp. existe en el país desde hace al menos cien años. En las últimas tres décadas esta actividad se da de forma zafral de manera continua. Este artículo busca relatar y contextualizar el escenario actual y realizar un análisis de su potencialidad en términos de sostenibilidad ecológica y soberanía alimentaria para el futuro próximo.

Milk and milk products are essential to the physical development of preadolescents
and may continue to affect their health through adulthood. Thai Ministry of Public health has
tried to encourage higher milk consumption. The primary nutrient emphasized in milk is
calcium, while probiotic is promoted as the main benefit in yogurts. Since the children's
sensory preference for food products affects parents‟ buying decisions, their taste preference
among products with different levels of benefits expected from calcium and probiotics is of
interest. A simple paired preference test was used to evaluate the preferences, and all test
samples were commercial products of national brands. Pasteurized chocolate milk was
evaluated against pasteurized chocolate-flavored milk beverage (contains additional
ingredients such as whey and non-dairy creamer, with 10% RDI less of calcium per serving
than the chocolate milk). For sweetened drinkable yogurt, one sample was drinkable yogurt
with live and active cultures, and the other was sterilized product in UHT format (no
probiotic benefit). The protocol had been reviewed and approved by Mahidol University
Institutional Review Board. Students who participated were between 10-12 years old in
Bangkok and consumed yogurt and/or milk on a regular basis.  Results showed no significant
difference in either of the pairs, i.e. 42 out of 77 students preferred the chocolate beverage
over chocolate milk (P>0.05), and 31 out of 50 students preferred sterilized yogurt over
yogurt with live and active cultures (P>0.05). The information suggested that children‟s taste
preferences for products with varied health benefits are not different. To achieve public health
goals for this age group dairy consumption, other buying factors become more important.

Background and objectivesConsumption of food barley is increasing due to its health and nutritional benefits. Whole grain flours of two hulled barley varieties, Lyon and Muir, and three hull‐less barley varieties, Havener, 09WA‐265.12, and Meg&#39;s Song, were extruded with a co‐rotating twin‐screw extruder. The impacts of feed moisture, screw speed, and die temperature on functional properties of extrudates were investigated.FindingsExpansion ratio (ER) of barleys was slightly lower compared to the reported numbers for cereals such as corn. Hulled varieties showed significantly higher ER compared to the hull‐less varieties. Havener was the only hull‐less variety having comparable ER with hulled varieties and moderate levels of ß‐glucan. ER correlated positively with water solubility index (r = 0.680, p &lt; 0.01), specific mechanical energy (r = 0.633, p &lt; 0.01), and negatively with unit density (r = −0.729, p &lt; 0.01).ConclusionsHulled varieties are better suited for extrusio...

This study focused on the development and evaluation of eggplant (Solanum melongena) Nutri-chips using varying proportions of cornstarch, flour, and corn-based Sagip Nutri-Pack. A Completely Randomized Design (CRD) with three treatments was used to assess differences in sensory attributes and nutritional composition. The production process involved standardized preparation, cooking, and sensory evaluation procedures. Forty (40) BTLED students from Isabela State University-Echague Campus participated in the sensory evaluation, rating the products based on appearance, aroma, flavor, texture, and general acceptability using a 9-point Hedonic Scale. Results from ANOVA indicated that there was a significant difference in appearance acceptability (p < 0.01), with Treatment 2 receiving the highest mean score. However, no significant differences were observed among treatments in terms of aroma, flavor, texture, and overall acceptability, although numerical variations in mean scores were noted. Nutritional analysis revealed that all treatments met acceptable ranges for crude protein, crude fiber, crude fat, moisture, and ash content based on standard values. Treatment 3 had the highest fat and moisture content, while Treatment 1 had the highest protein content. Cost analysis further confirmed the economic feasibility of the product. Overall, the study suggests that eggplant Nutrichips are a nutritionally acceptable and market-viable snack product. Treatment 2 was the most preferred in terms of appearance, but all treatments were deemed generally acceptable. The study recommends further analysis of the product's vitamin, mineral content and shelf life to ensure nutritional value and stability.

Application of passive modified atmosphere packaging (MAP) for shelf life extension of mixed pineapple slices, mango pieces and orange segments, was evaluated. Fruits of Ananas cv ‘Gold’, Mango cv ‘Keitt’ and Orange cv ‘Washington Navel’ were washed, sanitized, peeled and cut. Minimal processed fruits were packed under 2 different atmospheres, passive (air) and active MAP (70% N2, 10 %O2, 20 %CO2), and stored at 10±1 °C with 85±5% RH for 12 days. Changes in package atmosphere composition, weight loss, color, texture, pH, soluble solids, sensory attributes, were evaluated after cutting and at three subsequent stages of storage (the 3 day, 6d, 9d, and the 12 day). Color parameters L* and b* significantly decreased over time in all packaging conditions and L* variation was directly attributed to the translucency phenomenon in the fruit flesh. The pineapple and orange parameters highlighted the best visual score during the storage period, the lowest values of the browning index and the ...

In this trial we examined the quality of 7 clones belonging to more diffused apple polyclonal varietal groups, using chemical/physical and sensory analyses during two consecutive years. Galaxy, and their ameliorative clones Gala Annaglò and Dalitoga (Gala clones) that ripen in summer, Erovan* Early Red One and Scarlet Spur*-Evasni (Red Delicious clone), Corail Pinova and its ameliorative clone RoHo 3615 * Evelina that ripen in autumn were studied. Gala Annaglò is interesting for the fruit size and peel color, Dalitoga for the early ripening and Galaxy for the crunchiness and consistency. All the Gala clones reached very high total solid soluble content confirmed by the panel judgment of the sweetness and acidity descriptors. The Red Delicious clones confirm the larger size and the high colorimetric standard of all covered red fruits; the new clone Scarlet Spur*-Evasni reached an interesting fruit size and peel colour intensity and uniformity, and the best total solid soluble content...

Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim of our study was to assess litchi fruit chemical-physical and sensory quality changes during postharvest and shelf life using rapid refrigeration (RR) and active modified atmosphere packaging (MAP). Litchi fruits were picked at commercial harvest and were divided in 4 groups: not treated fruit (CTR); rapid refrigerated fruit (RRF); modified atmosphere packed fruit (MAP); hydrogen peroxide treated and modified atmosphere packed fruit (MAP+). CTR and RRF fruit were packed in microperforated plastic bag whereas MAP and MAP+ fruit were packed in unperforated high-density polyethylene package in which a gas mixture (60 kPa N2, 30% CO2 and 10 kPa O2) was flushed and then the bag was hermetically sealed. RRF, fruit were submitted to coolin...

Background. With growing consumer health consciousness, there is an increasing demand for value-added food products that offer greater nutritional benefits and improved sensory profiles. Enhancing traditional foods with functional ingredients provides a vital avenue for meeting this demand. Materials and methods. This study describes the preparation and analysis of gingerbread enriched with 10% green coffee and 10% cascara. The formulated samples were analysed to determine their nutritional composition, antioxidant characteristics, chlorogenic acid content, and caffeine content, and they were subjected to a sensory evaluation. Results. The ash content in the gingerbread samples ranged from 1.16% to 1.34%, with the sample containing 10% green coffee exhibiting the highest crude protein level at 10.57%. The antioxidant capacity was between 0.91 mg TEAC/g and 1.5 mg TEAC/g, with the green coffee sample containing the highest total polyphenol content at 1.38 mg GAE/g. Caloric values remained consistent across all samples at approximately 45.700 kcal/100 g. Additionally, minerals including copper, zinc, manganese and iron were detected in the enriched gingerbread samples, while no detectable levels of risk elements (cadmium, lead or mercury) were observed. The addition of green coffee and cascara significantly (p < 0.005) increased the concentrations of chlorogenic, neo-chlorogenic and crypto-chlorogenic acids. The green coffee had a caffeine concentration of 303.67 μg/g. The sensory evaluation generated positive feedback, especially regarding aroma and taste, indicating that the addition of green coffee and cascara enhanced the product's nutritional and sensory properties. Conclusions. This study suggests that gingerbread enriched with green coffee and cascara presents an appealing option for health-conscious consumers, offering a pastry that maintains its freshness with the added

The cashew apple pomace (CAP) is a by-product of the cashew fruit, rich in fiber, minerals, and bioactive compounds. The study is aimed at preparing biscuits incorporated with 0%, 5%, 10%, and 15% cashew apple pomace powder (CAPP) and evaluating the nutritional, oxidative stability, color, antioxidant, and organoleptic properties. CAPP showed higher ash (2 15 ± 0 14 g/100 g), protein (10 31 ± 0 11 g/100 g), fiber (14 80 ± 0 10 g/100 g), fat (5 58 ± 0 02 g/100 g), total phenolic content (640 ± 0 04 mg GAE/ 100 g), and DPPH antioxidant activity (485 36 ± 0 05 mg TEAC/100 g) than the wheat flour. The ash, fat, protein, and total energy content of the enriched biscuits increased significantly (p < 0 05), while total carbohydrates, moisture, reducing sugar, and L * markedly reduced with increasing incorporation of CAPP. Aside from cobalt, mineral levels, including copper, zinc, manganese, and iron, were significantly higher than in the control, with cadmium and lead remaining within safe limits as CAPP increasingly replaced wheat flour. The oxidative stability of the enriched biscuits improved 1.5-2.79 times than that of the control biscuits as CAPP incorporation increased (p < 0 05). The enriched biscuit had significantly higher total phenolics, phenolic acids, flavonoids, and DPPH antioxidant activity than the control biscuits. Substituting wheat flour with up to 10% CAPP resulted in the highest scores for color, taste, appearance, and overall acceptability. Thus, CAPP-enriched biscuits can be produced with enhanced nutrients, antioxidant properties, and high consumer acceptance.

Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P&lt;0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P&lt;0.05) darker products scoring less than five due to the presence of higher amount of lactose. Feed moisture content decreased mean sensory score for crispness and increased hardness of the extrudates. Overall acceptability of extrudates decreased with the addition of SMP and increase in feed moisture content, except in WPC-70 at 8% level of protein. Extrudate with 8% RC and 12% feed moisture treated at 40 0 C inlet and 100 0 C outlet cooking zo...

The amount of protein in most foods is usually determined by multiplying its Kjeldahl nitrogen content by a factor of 6.25. The reliability of this method in quantitating plant proteins was investigated. Ten lesser known plant leaf samples of nutritional significance among certain populations in Nigeria were used for this study. Protein contents of the plant samples were determined via the kjeldahl method using the conventional nitrogen to protein (N:P) conversion factor 6.25 (i.e. total nitrogen × 6.25) and by summation of amino acid residues (considered more accurate and taken here as the actual protein content). From data of total amino acid and total nitrogen, specific N:P conversion factors were calculated for each sample. The N:P factors ranged from 3.24 to 5.39, with an overall average of 4.64. Protein contents were also calculated using this new factor. Comparison of the calculated protein contents showed that the traditional conversion factor of 6.25 overestimated the actua...

The aim of this researchwas to assess the residual antimicrobial effect of 3% lactic and acetic acid solutions regarding the load and configuration of psychrotrophs at porcine carcasses. During October 2016 and December 2016, 18 pork meat samples were collected from a comercial slaughterhouse in Transylvania. Collected samples were sprayed with 3% acetic acid and lactic acid solutions by spraying on the surface of meat samples. Each sample was divided into three sub-samples, from which two were treated with 3% organic acids solutions and one was the control sample. Experimental design were carried out over a 14day period with microbial analyses at day 0, 1, 5, 9, 14. After spraying with organic acid solutions, the samples were kept at 2-4°C for 24 hours, and the following microbiological determinations were carried out: total load of psychrotrophic germs and isolation of microorganisms from the genera Pseudomonas, Aeromonas, Yersinia and Enterobacteriaceae family. The most sensitive psychrophic bacteria regarding the decontamination effect of lactic and acetic acid were Aeromonas spp. and Yersinia spp., both species being completely inhibited after 24 hours since application. For all microbiological criteria analyzed, lactic and acetic acid shown an obvious residual antimicrobial effect during the shelf life of pork carcasses, when compared with control samples (p<0.05).

Food safety is a crucial issue; all countries have struggled against pesticides for years. In this study, Polypyrrole (PPy)-and Polyacrylonitrile (PAN)-based non-enzymatic electrochemical sensors were investigated to detect the pesticide propamocarb (PM) in food samples. Under the experimental conditions, the proposed strategy exhibited a high selectivity of the disposable PPy-based and PANbased sensors for the determination of propamocarb pesticide in the concentration of 1 μM with a rapid detection within 1 min at pH 7.4 and 25 °C. We demonstrated the detection of PM residues on cucumber and tomato samples with good electrochemical performances towards the real-time usability on real food samples. PAN-based non-enzymatic electrochemical sensor has good sensitivity, higher selectivity, and stability than PPy-based non-enzymatic electrochemical sensor. The prepared PAN-based nonenzymatic electrochemical sensor is a potential candidate to be used in devices which perform food safety in agricultural products.

Biscuits enjoy widespread popularity among diverse populations worldwide, including our country. These food items are crafted from soft wheat flour, boasting an enticing flavor and aroma for consumers. While they boast high sugar, fat, and energy content, they tend to lack in other nutritional values. Against this backdrop, the present study endeavors to augment the nutritional profile of biscuits. This is achieved by substituting wheat flour with locally sourced bean flour at varying proportions: 10%, 15%, 20%, 30%, and 40%. The study further aims to uphold or enhance sensory and textural attributes. The analysis of nutritional components was conducted using established methods. Sensory evaluations were undertaken by a panel of 12 assessors, employing a scoring system ranging from 1 to 5 points, which were subsequently corrected using a correction factor. Additionally, textural properties were assessed using the TA. XT plus from Stable Micro Systems P-36. Findings reveal that, on the whole, nutritional values of biscuits exhibit an increase with escalated proportions of bean flour, excluding carbohydrates, which experience a decline. For instance, biscuits with 40% bean flour (M5) exhibit heightened mineral and protein content. Conversely, those with 30% bean flour (M4) demonstrate elevated fat and invert sugar content. In terms of sensory attributes, biscuits with 10% bean flour (M1) display superior structural and mouthfeel qualities, accumulating a commendable total point score of 17.10. Of the textural properties scrutinized, biscuits with 20% bean flour (M3) showcase improved attributes like hardness, gumminess, chewiness, and resilience. In conclusion, the incorporation of bean flour has a discernible impact on sensory and textural characteristics. Consequently, its addition is viable only up to a certain threshold-no more than 20%-to preserve the desired sensory and textural qualities in biscuit production

The increasing demand for nutritious, convenient, and gluten-free food products has led to a renewed interest in millet-based snacks. This study aimed to develop and standardize extruded multigrain products using different ratios of pearl millet, sorghum, rice, and corn, and evaluate their sensory acceptability. Two formulations were developed-A4 (30% pearl millet, 30% sorghum, 20% corn, 20% rice) and A5 (40% pearl millet, 20% sorghum, 20% corn, 20% rice)-were assessed based on organoleptic properties using a nine-point hedonic scale. Both samples were prepared using hot extrusion technology under controlled parameters. The sensory evaluation revealed that sample A4 scored slightly higher in overall acceptability (7.8 ± 0.53) compared to A5 (7.7 ± 0.48), indicating favorable consumer preferences for both formulations. The results highlight the potential of milletbased extruded snacks as nutritious alternatives to conventional cereal-based products, offering better taste, texture, and consumer appeal.

This study developed and sensorially evaluated a millet-based nutri-bar (Formulation T₃) using pearl millet, finger millet, and sorghum (10% each) combined with jaggery, dates, nuts, and seeds. The formulation was optimized through standardized protocols, including ingredient processing (cleaning, roasting, flour preparation) and binding with jaggery-dates syrup. Sensory evaluation by 10 trained panelists using a 9-point hedonic scale assessed color, aroma, taste, texture, appearance, and overall acceptability. Results demonstrated high acceptability scores for T₃: color (8.37±0.20), aroma (8.20±0.20), taste (7.90±0.17), texture (8.56±0.58), appearance (8.03±0.51), and overall acceptability (7.96±0.30), categorizing it as "liked very much." The balanced millet ratio and natural sweeteners contributed to superior sensory properties, suggesting T₃'s potential as a palatable, nutrient-dense snack. This work provides a replicable framework for developing millet-based functional foods while addressing consumer acceptability challenges.

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by t...

The purpose of this paper was to evaluate the quality of novel gluten-free cookies in terms of sensory, color and textural properties. The light buckwheat flour was included in cookie formulations at three levels and compared to the control sample based on rice flour. Color values of cookies were determined by a chromameter MINOLTA, CR-400. Textural properties, hardness and fracturability, were measured using a TA.XT Plus Texture Analyzer equipped with a 3-Point Bending Rig and a 30 kg load cell. Sensory properties were evaluated using a 5-point category scale. As regard the colour, buckwheat addition caused significant (P &lt; 0.05) decrease of lightness, redness and yellowness. The addition of 20% buckwheat flour into the cookie formulation achieved the lowest differences in instrumental properties compared to the control sample and better sensory properties than other cookies with buckwheat.

Oral Presentation - 2nd World Congress of the Global Harmonization Initiative, Connecting Food Security, Safety, Health and Sustainability – Challenges Ahead Rotterdam, The Netherlands, 2025

Introduction:
The homogenisation of global food systems has led to significant agrobiodiversity decline worldwide. Nearly 90% of today’s global calorie production originates from just 15 crops and many of the minor-crops and traditional varieties have been lost or have diminished from consumer plates. On the contrary, there are at least 7,039 edible plant species, but only around 417 are considered food crops. Many of these forgotten edibles have great economic, societal, and sensory potential and some could be exploited through various innovative gastronomic solutions for increasing food and nutrition security. Diversification of food value chains with forgotten crops is limited due to many value-chain bottlenecks. 
Rationale:
Better understanding of the bottlenecks can help to improve sustainability and resilience of food supply chains. This research project is based on a multidisciplinary and holistic mapping of barriers and facilitators to the diversification of the food systems with forgotten edibles.
Methods:
This manuscript is part of a PhD research project run in collaboration with the University West London and the Royal Botanic Gardens Kew and is based on a mixed method approach:
- Archival Searches of UK seedbanks and other databases.
- Semi-structured interviews and document analysis of a UK business case study.
Protocol followed according to Yin, 2018.
- Sensory and Texture Analysis of selected forgotten (Pisum sativum L.) varieties and comparison with commercial grade cultivars. Standards followed: BS ISO 8586:2012 & BS ISO 8586:2014
Results:
Key areas of concern for reintroduction of forgotten crops include limited access to genetic material at seedbanks, lack of formal recognition by public sector, spontaneous sensory/textural characteristics, unique business models, communication between actors and overlooked culinary applicability.
Conclusions
Appropriate recognition and alignment of unique characterises of forgotten crops by food systems actors is essential for feasible diversification of the food systems for food and nutrition security.

<Contexte> Cette proposition de communication s’inscrit dans les travaux de l’équipe « Modèles & Discours » du laboratoire TIL consacrés à la construction des terminologies et des discours de l’agro-alimentaire. Elle capitalise en particulier sur les nombreuses études qui y ont été menées d’une part sur le(s) vin(s) (thèses de Ludivine Domont, Mariele Mancebo et Matthieu Bach) et d’autre part sur le cacao (thèse de Leticia Cahuana). Elle s’inscrit ainsi à l’intersection entre les axes 1 et 2 de l’appel à communication, dans la mesure où la dimension terminologique, bien évidemment clef dans les approches de produits à dimension sensorielle comme le thé, n’est, dans ces travaux, jamais saisies en elle-même et pour elle-même, mais comme « clef d’entrée » dans des discours professionnels et/ou consommateurs à travers lesquels se construisent tout à la fois le produit et son « univers ».
<Question de recherche> Dans ce cadre global, la communication prendra comme objet le thé dans un contexte exogène, celui de l’empire habsbourgeois puis de l’Autriche de la Première République, et étudiera comment cette boisson est discursivement construite, de sa production à sa consommation dans un contexte de communication professionnelle, celui des Drogisten / « drogueries », concept lui-aussi très ancré culturellement. Il s’agira d’examiner en détails les dénominations utilisées, les combinatoires mais aussi et surtout les traditions discursives – au sens de Koch & Österreicher – dans lesquelles le thé apparaît et qui vont de l’article encyclopédique aux recommandations médicales en passant par la publicité.
<Corpus> Le corpus est constitué d’environ 600 segments de textes comportant soit une occurrence du signifiant Tee, soit une référence autre à ce produit dans la collection complète de la revue professionnelle Drogisten-Zeitung. Organ des Allgemeinen Österreichischen Drogistenvereins publiée à Vienne de 1886 à 1943. La répartition chronologique présente la densité la plus forte sur les décennies 1902-1911, 1912-1921 et 1922-1931.
<Méthodologie> Le corpus sera d’abord analysé sur la base d’extractions quantitatives, en particulier de patterns, permettant de montrer comment se cristallisent au fil du temps des critères définitoires – objectifs ou construits – du thé dans la profession. Les quantifications ainsi définies seront ensuite étudiées d’un point de vue qualitatif en termes de positionnements discursifs et de « rapports de force » dans la lignée de la linguistique cognitive de discours spécialisés telle que développée par Matthieu Bach.

Entomophagy (consumption of insects) represents a sustainable and nutritious alternative to conventional meat. Insects are rich in protein (up to 75%), essential fats (up to 77%) and minerals (up to 8%). They require fewer resources and cause fewer greenhouse gas emissions. Insects are a valuable option to improve food security and reduce our environmental footprint, especially considering increasing consumer demand for greener and healthier diets. In the EU, 6 insect species are approved: migratory locust, lesser mealworm, yellow mealworm, house cricket, German cheese mite and flour mite.

Gula kelapa dibuat dari bahan baku nira kelapa. Nira kelapa mudah mengalami kerusakan yang diakibatkan oleh mikroba. Kerusakan nira kelapa dapat dihambat dengan menambahkan beberapa bahan pengawet nira yang sering disebut laru. Salah satunya adalah laru alami yang dibuat dengan mencampurkan bubuk sirih hijau dan bubuk kulit buah manggis dengan bubuk kapur. Penelitian ini bertujuan untuk : 1) menentukan perbandingan bubuk sirih hijau dan bubuk kulit buah manggis yang menghasilkan gula kelapa cetak dengan kualitas baik, 2) menentukan proporsi perbandingan campuran bubuk sirih hijau dan bubuk kulit buah manggis terhadap bubuk kapur yang menghasilkan gula kelapa dengan kualitas baik dan 3) menentukan kombinasi bubuk sirih hijau dan bubuk kulit buah manggis serta proporsi bubuk sirih hijau dan bubuk kulit buah maggis terhadap bubuk kapur yang menghasilkan gula kelapa cetak dengan kualitas baik.Hasil penelitian menunjukkan bahwa perbandingan bubuk sirih hijau dan bubuk kulit buah manggis (b/b) 1:3 menghasilkan gula kelapa cetak yang lebih baik dibandingkan perbandingan 1:1 dan 3:1, dan proporsi perbandingan bubuk sirih hijau dan bubuk kulit buah manggis terhadap bubuk kapur yaitu (b/b) 15:85 menghasilkan gula kelapa cetak yang lebih baik dibandingkan proporsi 5:95 dan 10:90, serta kombinasi perlakuan perbandingan bubuk sirih hijau dan bubuk kulit buah manggis 1:3dan proporsi perbandingan bubuk sirih hijau dan bubuk kulit buah manggis terhadap bubuk kapur 15:85 menghasilkan gula kelapa cetak yang lebih baik dibandingkan kombinasi lainnya dan sudah sesuai SNI 01-3743-1995. Gula kelapa cetak tersebut memiliki rasa manis (skor 2,97), rasa getir agak terasa (skor 2,91)dan tekstur keras (skor 2,79).

The eating patterns of Ghanaians are changing due to urbanization, globalization, economic trends, as well as changes in social structure as a result of the increasing number of women working outside the home. These changes in eating patterns include higher consumption of snack foods by all age groups. A snack food is often smaller than a regular meal and normally consumed between meal times. Among cereal-based snacks, wheat and corn are the most popularly used cereals as compared to rice. Locally grown and milled rice tends to be poorly patronized by consumers in Ghana due to quality defects, so incorporating this low grade rice into a ready to eat snack would provide an avenue for using the commodity which may otherwise be underutilized. This study therefore sought to develop a rice-soybean snack from low grade rice (parboiled or raw form) using extrusion-cooking technology. Rice and partially defatted soy flour blends of composition (75:25-90:10) were obtained based on ratios that were determined using constrained mixture designs for two components. In all twenty formulations were obtained and extruded using an intermeshing co-rotating twin screw extruder at constant screw speed of 1000rpm, barrel temperature of 200 o C and a circular die diameter of 4mm. Evaluation of consumer sensory preference was carried out using a 9 point hedonic scale to obtain five most preferred extrudates with high percentage of rice (TMF3 (90% raw Togo Marshall (TM), 10% partially defatted soybean (PDS)); TMF4 (75% raw TM, 25% PDS); TMF5 (82.5% raw TM, 17.5% PDS); PTMF3 (90% parboiled TM, 10% PDS); PTMF4 (75% parboiled TM, 25% PDS)) for further analysis. Physicochemical analysis on the five extrudates showed that increasing amount of partially defatted soybean (PDS) and rice parboiling treatment generally decreased expansion ratio, lightness and increased hardness. iii For characterization of proteins, amount of PDS and rice parboiling treatment had a substantial effect on accessible thiols, protein solubility and electrophoretic patterns. Extrudate made using 75% raw rice and 25% PDS (TMF4) showed the least protein digestibility suggesting the presence of antinutritional factor such as trypsin inhibitors. Principal Component Analysis (PCA) was used to discriminate extruded snacks based on odour and taste from data obtained from electronic nose and tongue analysis. Taste characteristics were discriminated based on umami, saltiness, bitterness, sourness and astringency. It was concluded that amount of PDS and rice treatment has a significant effect on the physicochemical properties of the extrudates.

The present study aims to characterize five fish-based catering dishes, cooked by sous vide, by convection and microwaves in terms of their biochemical content, microbial load, and sensory analysis. The product cooked by using convection had the highest levels of MUFAs, PUFAs, and SFAs and the lowest levels of vitamin PP, riboflavin, and niacin. The sous vide maintained the highest levels of retinol, tocopherol, riboflavin, and niacin. Microwaves triggered the greatest decrease in vitamin content. All microbiological indicators exhibited levels below the acceptable limits, except for the level of fungi in the sous vide cooked product. Shelf life was estimated at 5 days for the product cooked by convection and immediately refrigerated and at 50 days for the product cooked by convection and immediately frozen. The most appreciated product from the sensory standpoint, which falls under fine dining, was the one cooked by convection and served immediately. The sous vide dish, the microwaved dish, and those refrigerated/frozen after cooking were undervalued.

We report a low-cost Polymer-based Micro Electrochemical Sensor (PMES) system for the detection of the Cordyceps sinensis's DNA (CorDNA). With the electrochemical impedance spectroscopy (EIS), solution with different CorDNA concentrations can be significantly discriminated. Through the equivalent circuit model (ECM), CorDNA concentrations can be quantified by the solution resistance R sol and double layer capacitance C dl . The limit of detection (LOD) of PMES was 10 nM. Moreover, a portable electrochemical sensor system integrating MCU for CorDNA detection was built. Compared with conventional PCR-based methods, PMES has lower consumption sample volume of 5 L, shorter response time and lower cost.

The antioxidative and antimicrobial effects of honey species and their related products were evaluated by coating chicken nuggets for sensory, quality and preservation effects. Honey samples of citrus and acacia honey were analyzed to judge the more nutritious ones. The Control treatment was designed with no addition of any preservative. Both honey treatments were prepared by adding 2g, 3g and 4g in 30g chicken nuggets after the frying process. Sensory and quality evaluation of all treatments of chicken nuggets was made at four stages (0, 7, 15, 21 and 28) from 0 day to 28 days. The results showed that both honey possessed comparable compositional differences where citrus honey exhibited more values of glucose (31.12%), diastase activity (15.75), reducing sugar (68.32%), Proline contents (203.8mg/kg), total soluble solids (125.7 brix) and electrical conductivity (0.45ms/cm) as compared to acacia honey. In contrast the acacia honey showed more ash (0.23%), pH (4.03), refractive index (1.47) sucrose (2.34%) and fructose (41.43%) values as compared to citrus honey. Citrus honey unveiled the best results in both expert and consumer-based sensory evaluation trails of chicken nuggets at the rate of 2g and 3g per 30g of nuggets. Furthermore, chemical analysis for moisture, protein, fat, ash, peroxide value, pH and TBARS showed reduction with the increment of both honey quantitties while microbial analysis presented citrus honey (3g/30g chicken nuggets) most effective against total viable count, coliform count, yeast and mold count. Results suggested that both honey types are effective in sensory, quality and storage evaluation of chicken nuggets whereas citrus honey with more noticeable results. Keeping in-view, the natural product with admirable nutritional and preservative properties can be recommended to use in chicken nuggets for more valuable and safe food product for long time.

Recent outbreaks of foodborne illness associated with produce have prompted national attention on grower practices and produce handling. In 1998, we conducted a survey of New York fruit and vegetable growers to compare current management practices related to manure, compost and on-farm water quality with federal guidelines to reduce food safety risk. We were able to identify areas requiring additional educational effort, particularly for small farms. The respondents (213 total) represented 36% of the produce acreage in the state and many (54%) farmed less than 100 acres (40 ha). While most growers (60% to 95%) were able to identify meat and fruit as associated outbreaks, fewer (23% to 36%) identified outbreaks associated with vegetables. Of the 76 respondents (36% of total) who applied manure or compost, most (88%) used practices that would reduce food safety risks based on federal guidelines. However, only 52% of growers identified these practices as reducing food safety risk. Most...

This study was conducted in ten groundnut oil expellers in Kordofan state, the aim of study to Evaluation the quality parameters of groundnuts seeds and cake. Ten samples of groundnut oil were collected from the four major oil producing localities of the Greater Kordofan region i.e. Sheikan (Five expellers), Elnuhud (Three expellers), Elrahad (One), and Um Rowaba (One expeller). The oil samples (two samples from each expeller) were collected and kept in dry bottles sealed tidily and labeled, then transferred to the laboratory to assess the quality parameters, The study revealed that the quality parameters of groundnut seeds raveled that there were it higher percentage of impurity with low percentage of oil content. Also it had no dead insect and had good level of moisture and fiber content. The mean Ash content was found (1.60 %) while the samples E8, and E9 had signification lowest lower than specification range (1- 3).The mean protein was (23.9 %). The SSMO, established range (22-...

A sensory evaluation of the cooked pork meat fed with ractopamine at doses: 0, 5, 10, and 20 parts per million over the course of 28 days without withdrawal time, a panel of 72 judges evaluated the color, odor, and flavor of the meat from the ham area. There were no significant sensorial differences between ractopamine and control meats. Panelist's age showed an association with sensorial ratings (i.e. higher scores by older panelists, P < 0.05) and illustrates the need of using each panelist as his or her own control. Moreover, meat from fed swine with ractopamine for 28 days without withdrawal was generally well accepted by the panel of judges.

Background: Over 2,000 varieties of insects are eaten by an estimated 2 billion people all over the world, due to their nutritional value (La Barbera et al., 2018). Insects are high in bioavailable protein, which is in high demand as the population expands. Sixty-seven vitamins and nine minerals have been found to be prevalent in different varieties of edible insects, as well as essential fats and fibers (Mishyna et al., 2020). Production of insects is also sustainable, using seven times less water and 100 times less land than traditional animal agriculture (Van Huis & Oonicx, 2017). Some studies have been done on the inclusion of insect powders into baked products. Methods: Pilot testing supported the use of using mealworm powder as a replacement for corn flour in a plant-based nugget recipe. Samples were prepared with 0%, 25%, 50%, and 75% replacements of mealworm powder for corn flour by weight. Data collection included sensory evaluations from 44 untrained panelists and post-consumption surveys. Data analysis included descriptive statistics, one-way analysis of variance, and post-hoc tests. An alpha level of .05 was used for all statistical tests. Results: As the percentage of mealworms increased in the nuggets, the acceptability decreased as reported by the panelists. Conclusions: The results showed that for every increase in mealworm powder, the acceptability of the nugget decreased. Sensory analysis evaluations showed that a substitution of up to 25% mealworm powder for corn flour was acceptable. The postconsumption survey showed that panelists were persuaded by sustainable food choices, and therefore would likely be interested in other insect-based food items that were deemed sustainable. Panelists also stressed the importance of the appearance of the food items, recommending that no ingredients should be identifiable as insect-based. Providing educational opportunities for taste-testing could help reduce the perceived barriers of entomophagy.

Background: Over 2,000 varieties of insects are eaten by an estimated 2 billion people all over the world, due to their nutritional value (La Barbera et al., 2018). Insects are high in bioavailable protein, which is in high demand as the population expands. Sixty-seven vitamins and nine minerals have been found to be prevalent in different varieties of edible insects, as well as essential fats and fibers (Mishyna et al., 2020). Production of insects is also sustainable, using seven times less water and 100 times less land than traditional animal agriculture (Van Huis & Oonicx, 2017). Some studies have been done on the inclusion of insect powders into baked products. Methods: Pilot testing supported the use of using mealworm powder as a replacement for corn flour in a plant-based nugget recipe. Samples were prepared with 0%, 25%, 50%, and 75% replacements of mealworm powder for corn flour by weight. Data collection included sensory evaluations from 44 untrained panelists and post-consumption surveys. Data analysis included descriptive statistics, one-way analysis of variance, and post-hoc tests. An alpha level of .05 was used for all statistical tests. Results: As the percentage of mealworms increased in the nuggets, the acceptability decreased as reported by the panelists. Conclusions: The results showed that for every increase in mealworm powder, the acceptability of the nugget decreased. Sensory analysis evaluations showed that a substitution of up to 25% mealworm powder for corn flour was acceptable. The postconsumption survey showed that panelists were persuaded by sustainable food choices, and therefore would likely be interested in other insect-based food items that were deemed sustainable. Panelists also stressed the importance of the appearance of the food items, recommending that no ingredients should be identifiable as insect-based. Providing educational opportunities for taste-testing could help reduce the perceived barriers of entomophagy.

The purpose of this study was to determine an acceptable level of mealworm powder (MW) substituted for corn flour (CF) to provide a higher level of protein in a plant-based food nugget. Data collection included sensory analysis evaluations and post-consumption survey responses from 44 untrained panelists. Mean sensory evaluation scores of nuggets for each of the five characteristics (crust color, interior color, texture, flavor, and aftertaste) across the four groups (0% MW, 25% MW, 50% MW, and 75% MW substituted for CF, respectively) decreased in acceptability with each percentage increase of MW substituted for CF. Post-consumption survey responses immediately following sensory analysis indicated panelists’ increased interest in eating insects. Results of this study indicated that a substitution of up to 25% mealworm powder for corn flour was an acceptable method to provide a higher level of insect protein in a plant-based nugget. Further research into insect protein substitution is recommended.

In this study, the impact of varying particle size fractions—namely fine, medium, and coarse fractions—of banana peel powder (BPP) on the physicochemical properties and sensory profiles of transglutaminase-induced protein-crosslinked instant noodles was investigated. Gravimetric measurements revealed that BPP incorporation led to higher ash and total dietary fiber content. Tensile force evaluations of cooked noodles demonstrated that fine BPP crosslinked noodles exhibited superior tensile strength, while crosslinked noodles with coarse BPP maintained similar tensile force to non-crosslinked wheat noodles. Scanning electron microscopy revealed a denser surface within the noodle samples. Enzymatic crosslinking increased β-sheet protein secondary structures, while BPP incorporation reduced the short-range ordered starch structure. BPP also influenced color properties, with greater lightness reduction observed in medium and coarse BPP fractions. Sensory evaluations indicated that consumers favored noodles containing fine BPP particles over the medium and coarse BPP fractions, as revealed by hedonic sensory evaluation. Additionally, penalty analysis of sensory data obtained from the check-all-that-apply method highlighted favorable and unfavorable sensory attributes of the noodles. Overall, this study provides valuable insights for the development of healthier instant noodle products.

Consumption of pulses is considered part of a healthy diet. Therefore, the opportunity exists for development of new pulse-based ingredients. However, a better understanding of their properties is necessary. The compositional and functional properties will vary depending on the bean type, their physical form (pre-cooked, raw flour, starch or protein fractionates) and growing location. In this study, edible bean flours (pinto, navy, black and small red) were subjected to extrusion cooking to produce snacks and texturized high-protein flour. The extrudates were studied to determine the effect of extrusion on the physical, physicochemical, chemical, sensory, and digestibility properties. Texturized high-protein flour was used in a bread formulation study. Finally, a preliminary study of location effect on production of grassy compounds, e.g. hexanal and hexanol, in pinto beans was conducted to determine importance of growing environment on flavor development during storage. The results of these studies showed that bean flours generally had excellent extrusion properties (good expansion and texture). However, pre-cooked flours had much lower expansion and textural integrity compared to raw bean flours and starch fractionates. Nutritional content (protein, total starch, fiber and ash) of flours were generally retained after extrusion. Lipids and resistant starch (RS) however were significantly reduced. Significant reduction in RS resulted in snacks having high glycemic index. Extrudates had 20% lower raffinose content suggesting reduced potential for flatulence after extrusion processing. Sensory evaluation of pinto, navy and black bean snacks indicated good overall acceptability. Pinto bean high-starch fraction differed in composition and functionality (viscosity and thermal properties) compared to its raw whole flour and extruded form. Adding 5% texturized pinto bean Morgan, Processing Specialist, and Thunyaporn Jeradechachai, Crop Specialist (Naggie) at

This article explores the distinction between taste and flavor, delving into the science of gustatory perception as well as its emotional and psychological dimensions. It examines the five primary tastes, including umami, and clarifies why spiciness does not qualify as a taste. The paper also highlights the role of memory and personal experience in shaping our flavor perceptions and offers practical guidance on crafting desirable flavor profiles. Drawing from contemporary culinary literature, this work bridges scientific insight with the art of cooking.

This study looked into the physicochemical and rheological properties of buckwheat (BW) and rice flour (RF) as the base ingredients for glutenfree cupcake formulations and how those properties related to the quality of the baked products. Different BW and RF ratios-10:90, 20:80, and 30:70-were used to create gluten-free cupcake recipes. Compared to wheat flour (WF), gluten-free BW, and rice-based composite flours showed substantial changes in proximate composition and declining number range, according to physicochemical and rheological analyses. The particle size of RF was finer than BW and wheat flour. When BW flour, the darkest flour, was blended with RF, the lightest flour, the resulting cupcakes were noticeably lighter than those made with wheat flour. With increasing amounts of BW flour, cupcakes received higher sensory scores overall. That increases the amount of BW flour in a product, which indicates more consumer appeal. Following the addition of more BW flour, the proximate composition and physical characteristics of cupcakes significantly changed. All of the cupcake samples showed a noticeable reduction in moisture content after 8 days of storage, but there was no discernible alteration in the amounts of fat or protein. Except for softness and stickiness, which showed just a slight difference in sensory scores after storage, all of the samples' sensory scores were significantly lower after 8 days. A non-significant (p<0.05) declining tendency was seen when cupcake height was compared to weight during storage.

Maize or corn is a cereal crop that is grown widely throughout the world in a range of agroecological environments. More maize is produced annually than any other grain. It has been used for the production of many snacks in Nigeria. The white and yellow varieties are preferred by most people depending on the region. Kidney beans are good source of cholesterol-lowering fiber; prevents blood sugar levels from rising and is a good choice for individuals with diabetes, insulin resistance or hypoglycemia. The evaluation of the proximate and functional properties of Aadun, Kokoro and Kango made from mixture of three different ratios of maize varieties, alligator pepper and kidney beans was carried out using standard methods of analysis. The three maize varieties are ART, BR99 and SUWAN, all mixed with alligator pepper and kidney beans in the ratio 720:260:20; 826:157:16 and 759:236:5 respectively. The result of the analysis showed that at 100%, SUWAN maize variety has the highest moisture content (9.64±0.01), ash (1.36±0.01) and fat (5.64±0.02), while ART maize variety had the highest crude protein (14.46±0.03), fiber (0.91±0.01) and carbohydrate (72.54±0.23). The anti-nutrients found in alligator pepper and kidney beans were tannin, phenol, oxalate and phytate in an increasing order. Comparatively, phytate was higher in kidney beans (52.51±0.30) than alligator pepper (33.43±0.24). Aadun made from BR99 maize in ratio 826:157:16 had the highest carbohydrate content (77.86±0.08) while the one made with SUWAN and ART in ratios 720:260:20 and 759:236:5 had the highest protein contents of 20.06±0.04 and 19.91±0.02 respectively. Kokoro made with SUWAN in ratio 759:236:5 had the highest protein content of 20.96±0.01. On the other hand, kango made with ART in ratio 759:236:5 had the highest protein content of 22.59±0.09. The functional properties such as water holding capacity, oil holding capacity and foaming capacity increased in these varieties while least gelation concentration and emulsifying capacity