Sensory Evaluation

This manuscript focuses on two areas: the review of the history and growth of the QC/sensory evaluation field, and the discussion of the new developments and the future opportunities of this field. This discussion applies to programs worldwide, for companies with established and sound programs, and for companies with either no program or one needing improvement. From this author's point of view, the areas or growth and opportunities include: (1) awareness of the importance of and support for QC/sensory programs within an organization, (2) increased involvement of sensory scientists in in-plant QC/sensory programs, (3) establishment of new or improved QC/sensory training programs, (4) establishment of improved sensory specifications (in techniques and the integration of consumer/management input), (5) Quality Control/sensory evaluations focused on ingredients and in-process products, (6) understanding and use of the diverse applications of product variability studies, (7) use of new or improved sensory methods, (8) collaboration between R&D and QC functions to produce high and consistent quality, (9) continued use of instrumental measures: their establishment and validation, (10) assuring minimal requirements for QC/sensory programs, (11) global Quality Control, (12) development of QC/sensory programs in the personal care, pharmaceutical, household and paper industries, (13) use of multivariate QC/sensory data analyses and control charts, (14) Internet applications in the QC/sensory field, (15) the ultimate goal: a more effective approach to deliver consistent quality products

Soursop juice was submitted to sonication at amplitude levels ranging from 20 to 100 % of the total input power (500 W) at constant frequency of 19 kHz for different times (2e10 min). Response surface methodology based on a central composite design was applied to investigate the effect of ultrasound on polyphenol oxidase (PPO) residual activity, temperature increase, color, ascorbic acid and phenolic compounds. After processing, the PPO activity in the juice was reduced and color changes were subtle. A good retention of phenolic compounds was obtained at higher intensity. Ascorbic acid content was found to be higher in most of the samples treated. The higher the ultrasound intensity and the juice exposure time, the higher its final temperature. An optimum set was chosen and the final product was submitted to a sensorial test. The sonicated sample had a good acceptance. The technology could be suitable as an alternative to thermal and other treatments that results in quality loss.

Wine production is a very old finding and it is defined as an alcoholic beverage obtained from grape juice using yeast as a fermenting organism [1]. With the progress of biotechnology many changes were brought in traditional wine making procedures [2]. In the mid of 19th century application of immobilized enzymes was developed and this technique was introduced and applied in the field of analysis and industrial production of biomolecules [3]. In recent years, cell immobilization techniques have become increasingly important and are being successfully applied in industrial processes such as the production of alcohols (ethanol, butanol and isopropanol), organic acids (including malic, citric, lactic and gluconic acids), enzymes (cellulase, amylase, lipase and others) and biotransformation of steroids for hormone production, wastewater treatment, and food applications (beer and wine) [4]. Cell immobilization in alcoholic fermentation is a rapidly expanding research area because of its beneficial technical and economic advantages compared to the conventional free cell system [3,5]. The host for yeast immobilization for wine making is always biologically inert [6]. In alcoholic fermentations, many investigators proposed wide variety of supports for immobilization of yeast cells like alginate and other inorganic materials [7-9]. Various supports have been proposed for potential use in main or secondary fermentations of wine, including inorganic supports such as, mineral kissiris [10] and Ca-alumina [11] since they are abundant and are of low cost there is a possibility of unlimited reuse. But none of them fulfilled the food-grade properties. Foodgrade natural supports such as, delignified cellulose materials [12], gluten pellets [13] and also fruit pieces like apple and quince [14,15] were successfully used as immobilization supports for wine production. However, for industrial wine production, it is important to identify a suitable support for cell immobilization that is of food grade, readily available, cost-effective and which may contribute to an overall improvement in the sensory characteristics of the final wine product.

The suitability of stevioside as a sweetener in peach juice was investigated. Comparison between stevioside and sucrose in terms of sweetness, sweet and bitter aftertastes were determined both in water and peach juice. The results demonstrated that 160 mg/L of stevioside may replace 34 g/L of sucrose in juice, with a 25% decrease in calories, without affecting the sensory characteristics of the product. Synergistic and inhibitory effects between sucrose and stevioside were also monitored at different stevioside concentration. A new juice formulation sweetened with a binary mixture of stevioside (160 mg/L) and sucrose (56 g/L) was not significantly different in terms of desirability from a reference product sweetened with 9% sucrose.

The effects of ozone in aqueous solution on the shelf life of whole, vacuum-packaged rainbow trout, stored under refrigeration (4±0.5 • C) were studied by monitoring the microbiological, chemical and sensory changes for a period of 15 days. Vacuum-packaged non-ozonated trout served as the control sample. Ozonation affected populations of bacteria namely, mesophilic aerobic bacteria, Pseudomonas spp. and H 2 S-producing bacteria until day 11 of storage, Brochothrix thermosphacta, lactic acid bacteria and Enterobacteriaceae until day 8 of storage. Trimethylamine (TMA) values of all rainbow trout samples remained low (<3 mg N/100 g) until day 11 of storage, and then increased to 12.2, 8.9 and 4.7 mg N/100 g for the control and the samples ozonated for 60 and 90 min, respectively on day 15 of storage. Total volatile basic nitrogen (TVB-N) values remained relatively constant (20-25 mg N/100 g) until day 11 of storage, but increased to 61.1, 37.6 and 39.4 mg N/100 g flesh for the control and ozonated specimen for 60 and 90 min, respectively on day 15 of storage. Thiobarbituric acid (TBA) values remained relatively constant (1-3 mg MA/kg flesh) until day 12 of storage but increased to 8.4, 6.4 and 3.8 mg MA/kg flesh on day 15 of storage for the control and the ozonated trout for 60 and 90 min, respectively. Sensory evaluation (odor, taste and texture) of cooked rainbow trout showed a very good correlation with bacterial populations. On the basis of both sensory and microbiological data, a shelf life of 10 and 12 days was obtained for ozonated, vacuum-packaged and refrigerated rainbow trout at 60 and 90 min, respectively.

Portable and manually operated chapati press cum vermicelli extruder device was designed and fabricated for the preparation of chapatis and vermicelli. Sensory evaluation overall quality scores of 50.15 and 48.4 for pressed chapatis and rolled chapatis respectively showed that quality of chapatis was not adversely affected as a result of mechanical pressing. The difference in chapati making time by manual rolling and machine pressing was 17 s per chapati and was statistically significant (p &lt; 0.05). Combined machine produced more numbers of chapatis as machine press time per chapati was 12 s compared to 29 s of manual sheeting time. The observed variation in 1.5 mm thickness and 173.8 mm diameter from chapati to chapati was of the order of ± 0.1 mm and 1.93 mm respectively. Pressed chapati repeatability results indicated that there was no significant difference in diameters of the samples. Appearance quality characteristics scores of 8 and 7 for 2 mm and 3 mm diameter vermicelli ...

Fish Protein concentrate (FPC) from low value tilapia (Oreochromis niloticus) which would otherwise have been discarded, was used in certain proportions (0%, 5%, 10% and 15%), in addition to wheat flour, for the production of chin-chin in order to address the problem of inadequate intake of protein and to determine the acceptable proportion of FPC to wheat flour by consumers. Sensory (organoleptic) parameters of the samples were determined, and the results subjected to statistical analysis using ANOVA. Except taste, the samples were not significantly different (p>0.05) in the sensory attributes determined. There was also no significant difference (p>0.05) in crude protein, ether-extract, ash, moisture, and crude fibre content of the product. However, significant difference (p<0.05) was observed in the nitrogen free extract content of the treatments. The low value fish like Tilapia species can be used to improve the nutritional composition (especially the protein content) of foods high in carbohydrate and low in other nutrients. The species can also be used as a substitute for other additives that are proteins in nature. Results obtained also indicated that wheat flour can be substituted with low value fish powder up to 15% level. A notable increase in Fibre contents with a decrease in carbohydrate content in the chin-chin was observed.

The aim of the study was to develop a Quality Index Method (QIM) scheme for raw, farmed Atlantic salmon (Salmo salar) and to evaluate the scheme in a shelf life study. QIM is based on the evaluation of key parameters in the deterioration of seafood's. Demerit points are assigned to selected parameters according to their importance and a Quality Index (QI) is established by cumulating the resulting scores. The maximum storage time in ice was determined with Quantitative Descriptive Analysis (QDA) of the salmon after cooking and found to be 20-21 days. This was used as a reference to enable prediction of the remaining storage time of raw salmon in ice with QIM. The calculated QI evolved linearly with storage time in ice (QI=0.82x (days in ice)+0.18, R 2 =0.97). Individual salmon varied in QI within each storage day. However, the multivariate analysis (PLS1) demonstrated that storage time could be predicted with an accuracy of AE 1. 5 days, assuming that five salmon from each batch were included in the QIM assessment. #

We investigated the time-course changes in the elasticity index (EI) and the texture index (TI) 2 of pears (Pyrus communis L.), namely, 'La France' during the postharvest period. EI was 3 determined using a formula EI = f 2 2 ·m 2/3 , where f 2 is the pear sample's second resonance 4 frequency and m is the sample mass. A nondestructive vibrational method using a laser Doppler 5 vibrometer (LDV) was used for measuring the pear samples' second resonance frequency (f 2 ).

A new probiotic product named ROSALACT was obtained from pasteurized milk with medicinal plants extracts (rosehip extract and liquorice extract) using a mixed culture of probiotic bacteria ABT 5, supplied by Chr. Hansen (Copenhagen, Denmark). The probiotic dairy product ROSALACT followed to combine the beneficial effects of probiotic bacteria with the therapeutic virtues of medicinal herbs. The aim of the present study was to characterize from sensorial and rheological stand point the probiotic product ROSALACT. The novel product was appreciated by the panelists (especially taste, appearance, texture and aftertaste), and rheological measurements show the ROSALACT product is a non-Newtonian fluid, with characteristics independent of time.

... The use of starter cultures in the fermentation of boza, a traditional Turkish beverage. Murat Zorba a , Omre Hancioglu a , Mahmut Genc a , Mehmet Karapinar Corresponding Author Contact Information , a , E-mail The Corresponding Author and Gulden Ova a. ...

Starch isolated from lotus stem was treated by gamma-irradiation at different doses of 5, 10 and 20 kGy. Physicochemical, morphological and pasting properties of irradiated lotus stem starches were investigated and these properties differed significantly. Carboxyl content, water absorption capacity, amylose leaching, and transmittance increased, whereas swelling power, apparent amylose content, syneresis, and pasting properties decreased after the modification in a dose dependent manner. Observation under scanning electron microscope (SEM) showed that some of the starch granules were destroyed by gamma-irradiation and the breakage was much greater at a higher dose (20 kGy). X-ray diffraction pattern remained the same upon irradiation but a dose dependent decrease in relative crystallinity was observed.

The masticatory pattern of meat and meat products, varying from red meat to sausages of frankfurter type, was registered by ten strain gauges attached to a prosthetic appliance. The deformation rates measured could be as high as 200 -400 cm/min, which should be compared to the deformation rates of 20 cm/min usually used in instrumental analysis of meat texture. Among the instrumental records of the masticatory pattern the number of chewing cycles was the best single indicator of the sensory impression of meat texture. A highly significant correlation with the sensory evaluations was achieved when a toughness index was formed as a product of the loading rate and the number of chewing cycles. The relevance of this is discussed in the light of failure mechanics of food and a hypothetical neuromuscular control of mastication.

Barbeque, sour cream and onion, salt and vinegar, nacho cheese, and salsa seasonings were applied to potato chips at 0 and 25 kV. Sensory evaluation determined that electrostatically coated chips had better coating uniformity and were significantly preferred to nonelectrostatically coated samples. Electrostatic coating was also more even as measured by colorimetry. Particle size and evenness of coating did not significantly affect perceived flavor intensity. Electrostatic coating significantly increased transfer efficiency and decreased dust over nonelectrostatic coating. Particle size and flowability can be used to predict transfer efficiency and dustiness. Chargeability was also important for electrostatic transfer efficiency. Particle size was the most important factor overall.

To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 C over 7 days. Texture, determined instrumentally, rollability, and water holding capacity were the main parameters studied. Selected samples were evaluated by 55 participants to determine consumer acceptability. Firmness and cohesiveness were negatively affected by the addition of bean flour, however, this effect was partially overcome by the addition of hydrocolloids. Guar gum had a positive significant influence on water holding capacity and texture over time (P < 0.001), while CMC had no positive effects. Despite the instrumental texture data, which showed that bean tortillas had inferior attributes than the wheat control, consumers found the overall texture and acceptability of bean tortillas with and without guar gum on the range of ''like very much'' and ''like moderately'', which was significantly higher than the wheat control (P < 0.01). Based on physical and sensorial properties it would appear that these foods are industrially feasible and highly acceptable by health-conscious consumers.

Single strength orange juice was concentrated by reverse osmosis in a plate and frame pilot plant with 0.72m2 of filtration area. Three transmembrane pressures, 20, 40 and 60bar, were evaluated and concentration factors of 2.3, 3.8 and 5.8 were obtained. At these transmembrane pressures the final soluble solids contents were of 16, 28 and 36°Brix, respectively. The vitamin C content

In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P ≥ 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates.

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450À1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s n . All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.

A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour ...

The expansion of volume (the puffing index) of naked barley was investigated at various operating conditions of the puffing process. The purpose was to optimise the manufacture of expanded grains of the naked barley cultivars that have exceptional nutritional value for humans. The influence of the following parameters on the puffing index was investigated: the mass and the moisture content of the charge of the puffing barrel, pressure and temperature during the puffing process, the cultivar of barley, pre-processing of the grain (grinding and polishing), adding water into the barrel and the sensory quality of the product. A regression equation was established for the calculation of the puffing index as a function of the operating parameters. The puffing index is influenced especially by the operating temperature and pressure. There was no influence found of mass of the charge, the cultivar of barley, the degree of grinding of barley, washing of the grains and adding water on the puffing index. The puffing index is not the sole indicator of the quality of the expanded product. It is necessary to take into account the sensory evaluation. A quality expanded naked barley was obtained at the operating temperature of 550°C and pressure from 0.9 to 1.0 MPa with the moisture content of the charge around 16.5%.

Micronutrient deficiency is raising concern worldwide, especially among children and pregnant women in Africa, Southern Asia, and certain developing countries, posing a significant risk to the nutritional status. This study aimed to develop cake fortified with Moringa leaf powder (MOLP), ripe banana flour (RBF) and assessed the effect of MOLP and RBF on the nutritional composition as well as consumer acceptability. The nutritional, mineral, vitamin A and sensory attributes of MOLP and RBF fortified cakes were assessed. Proximate analysis results showed that the addition of MOLP and RBF significantly increased from 5.79% to 8.90% for protein, 1.25% to 1.66% for ash, 2.70% to 6.98% for fiber, and 53.0% to 60.88% for carbohydrate. However, the fat and moisture content decreased from 20.16% to 13.06% and 17.77% to 13.54%, respectively. The mineral contents (phosphorus, potassium, iron, and zinc) increased significantly in the fortified cake compared to the unfortified control. The vitamin A content (3.40–5.62 mg/100 g) of the fortified cakes was significantly (p < 0.05) higher than the vitamin A (1.62 mg/100 g) content of the unfortified cake. Although MOLP and RBF substitution raised most of the nutritional contents, the maximum consumer acceptability was recorded in the unfortified control, which was statistically similar to C2 (1.5% MOLP and 2% RBF) substitution in terms of shape, sweetness, flavor, mouth feel, and overall acceptability. The results indicated that cake supplemented with 1.5% MOLP and 2% RBF provided the enriched nutritional quality and would potentially contribute to the improvement of food and nutritional security of the vulnerable populations. Furthermore, utilizing ripe bananas with peels in cake recipes will help to encourage the recovery of food waste for functional food preparation.

ABSTRACT: Small peptides (MW < 1000 g/mol) and volatile fatty acids of goat cheese were studied for their favorite properties. The threshold values of 4-methyl- and 4-ethyl-octanoic acids-responsible for the typical goat note were evaluated at pH 5 for orthonasal aroma in a citrate buffer and for retronasal aroma after incorporation in a cheese model. Though the concentration of the 4-ethyl- was lower than the concentration of the 4-methyl-octanoic acid in goat cheese, its relative impact on the typical goat flavor appeared more important because of its much lower threshold value. The small peptides, isolated by nano filtration of the ultrafiltered water-soluble extract at pH 5, were incorporated in the cheese model. Sensory evaluations with omission tests did not allow us to find any taste activity for this peptidic fraction.

This work evaluated the effect of two commercial pectolytic enzymes on some oenological parameters before and after enzymatic treatments with pre-fermentative dynamic maceration at room temperature for three hours. The study was conducted on an industrial scale using musts from sun-dried grapes of the Pedro Ximenez variety. Statistical analysis and sensory rating showed that the resulthig wines varied significantly in total soluble solids (°Brix) and in the final sensorial controls. On the other hand, the enzyme treatment had no effect on the content of total polyphenols (TPI) and other chemical characteristics of the obtained musts. A higher qualitative level was observed with regard to aroma and gustative quality compared to the control. The results also demonstrate that total juice yield improved after enzyme addition together with dynamic maceration.

Changes in pH, titrable acidity, protein, non-protein nitrogen, total soluble solids, protein fractions and in vitro protein digestibility were investigated during fermentation and/or after supplementation of sorghum flour with whey protein. The pH of the fermenting material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids increased with progressive fermentation time. The crude protein and non-protein nitrogen both increased with fermentation time. The protein content and fractions were significantly (p 6 0.05) increased after supplementation with whey protein. The albumin plus globulin fraction increased significantly (p 6 0.05) during the first 8 h of fermentation after supplementation with 5% whey protein. Other fraction contents were observed to fluctuate during the fermentation time. Supplementation of the cultivar flour with 10% whey protein greatly increased the protein content as well as the albumin plus globulin fraction while other fractions were significantly decreased. The in vitro protein digestibility was significantly (p 6 0.05) improved during fermentation and even after supplementation. Sensory evaluation of locally processed sorghum products (Kisra, Asida and Nasha) before and after supplementation showed no difference between the supplemented samples and the control ones as judged by trained panellists.

A study was conducted to evaluate the effects of leucine supplementation in grower-finisher diets containing varying levels of energy on the sensory characteristics and carcass composition of broiler chickens. In a 2 × 2 factorial arrangement, eighty 21-day old Cobb broiler chicks were divided into 16 groups and fed diets supplemented with 0 or 0.5 % Lleucine and metabolizable energy (ME) concentration at either 3200 kcal/kg or 3000 kcal/kg, for three weeks. Feed intake, growth performance and feed conversion ration were determined on a weekly basis. At the end of the trial, the birds were slaughtered, carcass composition determined and meat samples taken for sensory evaluation. There was no interaction between level of L-leucine and ME on the sensory characteristics and carcass composition at 42 days. Dietary level of L-leucine and ME had no significant effect (P>0.05) on the live-weight, breast meat, lean, bone, fat and skin. Similarly, the flavour, tenderness, aroma, juiciness and overall acceptability scores of breast meat of broiler fed diets supplemented with leucine were also not significantly different. Further research is needed to evaluate the potential impact of excess leucine in diets with reduced levels of crude protein.

Tamarillo (Cyphomandra betaceae) fruits were sourced from a single farmer from the Central province of Kenya soon after harvesting. The fruits were then cleaned and sorted in order to remove all immature and damaged fruits. The resulting fruits were by visual inspection divided into eleven groups or ripeness scales depending on the degree of ripening and then subjected to a sensory evaluation for taste and colour using an untrained panel of 10 people. Objective measurements of firmness, colour, juice yield, pH and total soluble solids were also done for all the eleven ripeness groups.

Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied and compared with conventional drying aids for fruit purees, namely sucrose and maltodextrin (MD). Glass transition temperature (Tg), colour, sensory profile and consumer preference were determined. Purees dried with MD and/or trehalose presented higher Tg values as compared to sucrose. Sensory evaluation indicated that samples dried with trehalose retained fresh strawberry aroma and flavour, keeping a good sweetness/sourness balance, while puree dried with sucrose was mostly sweet. Addition of MD caused an increase in products visual viscosity and sourness, attributes which were negatively correlated to preference. Trehalose presented several advantages for increasing the quality of freeze dried fruit purees. It raised Tg, gave an adequate sweetness/sourness balance, and allowed a better perception of fresh strawberry flavour.

A new method for measuring fruit-to-fruit variation in strawberries by both sensory and instrumental analyses was developed and applied. The method allowed quantification of fruit-to-fruit variation in sensory attributes and instrumental properties. Two commercial colour gradings (3/4 and 4/4 red) of strawberry commonly used at harvest were investigated. In the main experiment, one-half of a strawberry fruit was assessed for sensory characteristics by a trained panel while the other half was concurrently individually evaluated for soluble solids content (SSC), pH, titratable acidity (TA), firmness, and headspace volatile composition. The sensory evaluation was additionally performed on a bulk purée of fruit from the same harvest and the results were compared with the sensory evaluation on individual fruit. This study suggests that fruit-to-fruit variation is substantial in SSC, TA and fruit firmness and sensory characteristics such as 'fruity odour', 'sweet flavour' and 'flavour aftertaste', whereas other characteristics show similar variation among panellists for both individual fruit and bulk purée analyses. Further, individual fruit flavour characteristics were correlated with fruit biophysical properties. The results obtained are specific to this study and further investigations need to be undertaken to validate this method as a model for fruit-to-fruit variation in small fruit.

Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria and yeasts were isolated and identified. Six samples of kefir were prepared by fermenting pasteurized milk for different lengths of time. Sensory evaluation identified the sample prepared by 24 h fermentation as the best product.

The effects of freeze-storage on human milk have been investigated with regard to sensory changes and modifications in the molecular composition of constituent odour-active volatiles. Sensory evaluation showed that fishy-metallic odour attributes are generated during storage, as are rancid-sweaty odour notes, which were described by panellists to be highly unpleasant. To monitor the dynamics of off-odour development in human milk, sensory evaluation in both orthonasal and retronasal mode was performed at defined time intervals of storage, with parallel evaluation of human milk samples that had been heated prior to freeze-storage. Heating was found to induce slight flavour changes, with generation of a predominantly egg-white-like note, but with no further generation of off-odour formation upon subsequent storage. This suggests that the formation of the off-odour in non-heated milk resulted from metabolic processes in the milk, although may also be due to the specific composition of human milk. In comparison, similar off-odour development was not observed in bovine milk. Molecular identification of the offodour substances, most specifically free fatty acids and oxidation derivatives of polyunsaturated fatty acids, indicated both lipolytic and peroxidative processes of components of the native human milk. Finally, these results indicate that human milk is obviously a highly sensitive food material, specifically with regard to its characteristic fatty acid composition.

The appreciation of food is based on the perception of many senses; in fact for a total estimation the human senses are involved. Biomimetics as the 'abstraction of good design from nature' is to analyze and tap nature's huge reservoir of potential innovative solutions. These biological solutions are cost-efficient, multi-functional and environmentally friendly. Human sense inspired sensor technologies such as multi arrays of sensors are of interest to food industry for food control and sensory evaluation. These systems mimic the human sense to provide a decision on final food quality and safety. Nanotechnology techniques and biosensors are the recent advances in these systems. Odor and taste sensors are interestingly under consideration to food engineers and scientist for application in food processing tasks such as drying, packaging, sorting and so on. Soft computing together with computer development is the promising outlook to enhance the performance of these sensing systems to food quality and safety characterization. This paper deals with some aspects of such systems (odor sensor and taste sensor) and some of more recent applications and advances for food control in food research and technology are discussed as well.

New value-added product was derived from agricultural by-products: rice bran and soybean meal by means of subcritical water (SW) hydrolysis. The effect of temperature (200-220°C), reaction time (10-30 min), raw material-to-water weight ratio (1:5 and 2:5), was determined on the yields of protein, total amino acids, and reducing sugars in the soluble products. The suitable hydrolysis time was 30 min and the proper weight ratio of the raw material-to-water was 1:5. The reaction temperature suitable for the production of protein and amino acids was 220°C for raw and deoiled rice bran, 210°C for raw soybean meal, and 200°C for deoiled soybean meal. The products were also found to have antioxidant activity as tested by ABTS Å+ scavenging assay. In addition, sensory evaluation of milk added with the hydrolysis product of deoiled rice bran indicated the potential use of the product as a nutritious drink.

In this study the effect of addition of ellagic acid (at three different concentrations) into candelilla wax matrix on shelf life and quality of whole avocados was studied. Control treatments were avocados coated with candelilla wax without ellagic acid and avocados without coating. The fruits were chosen for their maturity, size, free from infection and physical defects. All those samples were inoculated with a concentrated suspension of spores of Colletotrichum gloeosporioides, the main phytopathogenic fungus for avocados. Experiments were carried out completely divided into randomized groups. Changes in appearance, solids content, pH, a w , lightness (L * value) and weight loss were monitored during 6 weeks every 8 days. A sensory evaluation of avocados coated with the best edible film was also performed. Edibel films were able to reduce significantly the damage caused by C. gloeosporioides, reducing also significantly the change in appearance and weight loss in the fruits. Use of ellagic acid as part of the edible film has an important effect to improve the quality and shelf life of avocado. With this work we found that using this new protection system the negative effects of C. gloeosporioides can be successfully reduced.

The American Food and Drug Administration is enforcing the law requiring labeling of trans fats on nutrition labels since January 1, 2006. This law has created a push to reformulate deep-fat frying oils. Prior to this law, frying oils contained trans fats because they gave oils a longer frying life. In this study, oil performance, sensory evaluation and nutritional analysis were conducted on seven trans fat-free and two trans fat oils through a 10-day degradation process using French fries to degrade oil. Sensory ratings of appearance, color, texture and overall liking indicated that fries from blended trans fat-free oils were preferred. The most stable oils were blended oils based on peroxide value, lovibond color and free fatty acid percentage. Based on these findings, industries considering using the trans fat-free frying oils should consider blended oils because of excellent oil stability, lower oil usage and sensory panelists' preference.

North American peppermint oils are widely regarded as some of the most superior peppermint oils commercially available. Amongst them is Yakima double-cut peppermint oil (Mentha piperita L.). It has an aroma described as strong, refreshing, minty, slightly creamy, and very herbaceous with some of the most desirable flavor notes among peppermint oils. The peppermint is grown in the Yakima Valley of Washington State, USA. As one of the most northerly grown peppermints with longer days, it is unique as there are 2 harvests of the mint leaves in one season. For this study, samples of fresh and dried (hay) leaves were collected from both harvests; 1st cut, July and 2nd cut, September. Steam-distilled oils were produced from each harvest and analyzed by gas chromatography-mass spectrometry to give detailed profiles. The aroma and taste sensory attributes of each oil were evaluated. In addition, menthyl formate has previously been reported only once in the literature, but not as definitively as required by current flavor-regulatory bodies for use as a natural flavoring ingredient. It was conclusively reported in these peppermint oils.

Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the sensory quality characteristics of chocolate was explored. Data on the sensory evaluation of WMP, sugar and cocoa butter substituted chocolates revealed that 40% (w/w) of WMP, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and SBO, respectively in the preparation of high protein and low sugar chocolate without impairing the sensory attributes. Lecithin was found to be optimum at 0.32% (w/w) level of chocolate mix. Protein content of optimized formulation increased by 21.8% over control. Storage study of the product indicated an increase in hardness, free fatty acid content, peroxide value, total plate count, yeast and mold count, whereas a decrease in moisture content, pH value and sensory scores. The optimized chocolate was found acceptable (score ≥7.0) after 90 days of storage at 16±1°C and~65% RH.

The effect of different levels of unrefined fish oil in the diet on ostrich Musculus iliofibularis was evaluated in a completely randomised experimental design, where a supplementary energy rich feed, containing 6.7% fish oil, was fed at four different levels over a 7-month period. An increase in the amount of fish oil consumed was found to have had no significant effect on the sensory characteristics of ostrich meat, although there was a tendency towards an increase in fishiness, for both aroma and flavour. Increased concentrations of fish oil, however, did have a significant effect on the aroma and flavour of the abdominal fat pads. The muscle pH f and muscle lightness (L*) revealed a significant reduction, with increased energy intake. However, the increased energy intake had no effect on the chemical composition (moisture, protein, fat, and ash content) of the meat. The fatty acid profile of both adipose tissue and muscle was altered as a result of the consumption of fish oil. The SFA concentration increased, while the PUFA concentration decreased with increasing dietary levels. The MUFA concentration remained constant for all four groups.

This study was intended to extend, by optimizing modified atmosphere packaging (MAP), the shelf-life of the Italian vegetable sauce used for spaghetti and known as 'pesto'. A mathematical model was developed in order to predict gas composition inside the polymeric package (CO 2 concentration). Predictions of equilibration time and equilibrium gas composition showed moderately good agreement with experimental data. A useful extension of pesto shelf-life, up to 120 days, was achieved by adopting a target atmosphere containing, at steady-state, 10% CO 2 and 90% N 2 at 5 ЊC. Microbial growth was inhibited by the CO 2 levels, but was not accompanied by significant changes in odour and colour.

It is indeed ironic that despite the importance of pleasure as a central theme in both the practice and theory of travel, there is a critical absence of knowledge from which to theoretically and conceptually situate this concept in our field. Given this current state, the purpose of this paper is to undertake a general survey of literature on pleasure, incorporating knowledge from a number of diverse fields including philosophy, evolutionary biology, psychology, neuroscience, social psychology, sociology, and tourism. More specifically, the paper examines sensory or qualitative forms of pleasure and these are compared and contrasted with emotional or attitudinal forms of pleasure, including satisfaction, enjoyment and aesthetics. These different types of pleasure are later organized into a conceptual framework and linked with different temporal frames of pleasure, including anticipatory, on-site, and remembered temporal contexts. This arrangement, along with the interdisciplinary nature of the work, is viewed as a point of departure for further research in the area.

The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages

Pre-fermentation cold maceration of must by the direct addition of two cryogens was studied. The experiments were conducted on Sangiovese grape from a typical Chianti vineyard in the year 2001 with two cryogens (solid state carbon dioxide and liquid nitrogen) and at various temperatures (from 5 to +5 C) in 500-L batches for 48 h. The wines obtained were characterized by chemical analyses and sensory evaluation, and higher quality resulted as seen from the analytical and sensory characteristics with higher extraction of polyphenolic compounds at lower cold maceration temperature. Liquid nitrogen was more effective than solid carbon dioxide at the same temperature. Proportional increase of wine quality with lower cold maceration temperature was observed for solid carbon dioxide. Further investigation is needed to establish the management protocol, a proper engineering of this technique, and to evaluate its economical advantages.

The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers. Six formulations

Des essais de comparaison entre l'huile brute du noyau d'Irvingia gabonensis (mangue sauvage) et quatre huiles commerciales d e eriv e ees de palme (huile de palme brute, Mula palm, st e earine, Palm'or) par rapport a a leur comportement au chauffage et en friture, ont laiss e e apparaîıtre une meilleure stabilit e e au chauffage de l'huile brute du noyau d'I. gabonensis par rapport aux autres huiles. Par ailleurs les huiles d e eriv e ees de palme pr e esentent des comportements apparemment guid e ees par leur composition en acides gras. Utilis e ees en friture de patate douce, l'ensemble des huiles est absorb e ee a a peu pr e es de la mê eme mani e ere par les tranches de tubercules. Par contre, du point de vue organoleptique, les frites pr e epar e ees dans l'huile de palme ou ses d e eriv e es semblent plus appr e eci e ees, au contraire des frites pr e epar e ees dans l'huile brute d'I. gabonensis. Cette derni e ere huile, en raison de sa teneur e elev e ee en insaponifiables, semble pr e esenter une meilleure aptitude cosm e etique. Ó

Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of different cereal based products such as pasta and bread. The aim of present study was to develop and evaluate the physical and functional properties of starch-based products enriched with RS. The in vitro enzymatic digestibility, cooking properties, and viscometric characteristics (using rapid visco analyzer = RVA) of the pasta products were determined. The results showed that the addition of resistant starches (RS-s) influenced the quality of both the raw and cooked pastas. Enzymatic digestibility and five RVA parameters (peak viscosity, trough, breakdown, setback, and final viscosity) were significantly reduced (p 

Baking is a developing industry in Pakistan, which is growing in size. The people are becoming more conscious about their health and nutrition. Foods that are convenient, with good taste, reasonably priced and superior in quality are in great demand. Rice bran oil (RBO) was applied into baked products such as cookies at various levels i.e. 0, 25, 50, 75 and 100% by gradually replacing normal shortening to improve the quality of cookies in term of shelf life due to natural antioxidants present in RBO. Five treatments of RBO and normal shortening (NS) were used to prepare cookies and 45 days storage study was conducted to investigate improvement in shelf life. Statistical analysis regarding chemical characteristics of cookies indicated that both treatments and storage have highly significant effect on moisture content, fat content and NFE content of cookies while ash content and crude fiber showed non- significant change. Storage has also significant effect on protein content of cooki...

Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated for their physico-chemical and sensory properties. The spread ratio of control biscuits  containing only 100% wheat flour was higher but weight was
lower than other cracker biscuits containing gluten-free composite flour. Chemical analysis showed that gluten-free cracker biscuits had higher moisture, ash, and fat content, while lower protein  content than control biscuits. The sensory results showed that overall acceptability,
taste, flavor and texture scores differed significantly (p<0.05). The cracker biscuits containing 45% gluten-free wheat flour, 25% rice flour, 15% Bengal gram flour, 10% potato flour and 5% Italian millet  flour was the favorite sample of the sensory evaluation with the highest overall acceptability among all types of gluten-free cracker biscuits.

Storage stability of oat groats processed commercially (conditioning with saturated steam followed by kiln drying) and with superheated steam (SS) was evaluated at room and elevated temperatures (21 and 38 C, respectively) for 26 and 13 weeks, respectively. Monitoring of hexanal and free fatty acid levels, moisture content, colour, and cold paste (64 C) viscosity, as well as sensory evaluation of groats were carried out during storage. Both the SS and the commercially processed groats remained shelf stable over the time periods tested. No substantial changes were noted in the colour, cold paste viscosity, and content of free fatty acids of differently heat processed groats as the storage time passed. Changes in the moisture content of stored groats reflected the seasonal changes in the humidity of the surroundings. At both storage temperatures, the amounts of hexanal released from groats processed either with SS or commercially increased with the increase of storage time. However, the groats processed with SS released lower amounts of hexanal than the groats processed commercially. As storage time progressed, both the SS and the commercially processed groats became blander, and it became increasingly difficult for sensory panellists to distinguish between groat samples from the different heat treatments.

Buffalo meat nuggets were prepared after equilibrating the ingredients to temperatures of 4, 10, 25 and 37°C. Following comminution for 6 min, the temperatures of the batters were 16.3, 19.3, 27.4 and 34.8°C and their pH and emulsion stability ranged from 6.18 to 6.29 and 88.76 to 95.33%, respectively. Increasing temperature of comminution led to increased cooking losses and TBARS values. However, even at 37°C, complete emulsion breakdown did not occur as the cooking losses were still only about 12%. Texture profile analysis revealed an inverse relationship between chopping temperature and shear force. Sensory evaluation indicated that, at least up to comminution temperatures of 27.4°C, the nuggets were acceptable. The aerobic mesophilic bacterial counts were higher for the nuggets made from batters with higher temperatures but, even at the 21st day of storage, the counts were well below the levels likely to cause spoilage in meat products. Results suggested that comminuted buffalo meat products can be manufactured in conditions where refrigeration is not available, by a preservation system (mostly chemical) to decrease microbial and chemical spoilage and also by devising an efficient marketing system for their early distribution (preferably 14 days).