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Sensorial Properties (sensorial + property)
Selected AbstractsLiquid,vapour partition of ethanol in bakery productsFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2006Paola Pittia Abstract Ethanol is a common ingredient in formulated foods, naturally present or added in liquid form in order to achieve the desired sensorial properties. In many complex foods this volatile compound could also serve interesting technological functions, as well as extending their shelf-lives, owing to its capacity to inhibit or reduce the rate of microbial growth. At the European level there are no known restrictions regarding the use of ethanol in foods as a preservative, while in Italy, current regulations allow its addition as an anti-moulding agent in pre-packed bread, at a maximum concentration of 2% on a dry weight basis. This research studied the effect of water activity (aw) and water content on the ethanol vapour pressure of sliced white bread, previously equilibrated at various aw values and with 2% ethanol added. Different aw values were obtained by both rehydration from previously freeze-dried bread, and dehydration from the fresh product. The results showed that both aw and moisture affected the vapour pressure of ethanol as a consequence of water,solute and ethanol,solute interactions in the matrix. These interactions varied according to the modality of equilibration (desorption or absorption) at a given aw. The results are discussed in terms of ethanol activity (ae), computed as the ratio between the ethanol vapour pressure in bread and the vapour pressure of pure ethanol at the same temperature. This index, analogous to aw, proved to be useful in evaluating the ,freedom' of the ethanol present in a food matrix to be released in the vapour phase. Copyright © 2006 John Wiley & Sons, Ltd. [source] Microbial characterisation and stability of a farmhouse natural fermented milk from SpainINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010ÁNGEL ALEGRÍA This work reports the microbial characterisation of a farmhouse natural fermented milk (NFM) with good sensorial properties produced in Spain. Culturing and denaturing gradient gel electrophoresis (DGGE) analyses showed thatLactococcus lactissubsp.lactis and L. lactissubsp.cremoris(approximate levels of 109 cfu/mL) were dominant in this NFM, whileLactobacillus plantarumappeared at a lower level (106,107 cfu/mL). Repetitive extragenic palindromic (REP)-PCR typing of the isolates identified single strains each ofLc. lactissubsp.lactis, Lc. lactissubsp.cremorisandLb. plantarum. These three strains formed a stable microbial association which has been maintained for at least some decades. [source] Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial propertiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2006Mehmet Murat Karao Summary Kavut is a cereal-based product made from wholemeal wheat and barley flour, milk or milk powder, fat and sugar. In this study, the best processing method and formulation were investigated by analysing different formulations and processing methods for the kavut. Four different flour combinations (100% wheat without barley, 75% wheat + 25% barley, 50% wheat + 50% barley, 25% wheat + 75% barley), two shortening (butter and margarine) and three different roasting periods (1, 1.5, 2 min) at 250 °C were used in the study. Significant changes were observed in the physical and chemical properties of the cereal by heat treatment in the kavut production. Increase of barley flour in the mixture decreased protein content, softness, altered L colour values, appearance, texture, mouth-feel, and general acceptance and increased ash content, +a and the absorbance value of kavut. While the longer roasting period resulted in reduced softness and colour (L-value) of kavut, roasting period did not significantly affect the general acceptance of kavut. Kavut made from only whole wheatflour was most preferred by the panellists. [source] BIOCHEMICAL AND SENSORY QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2010ALY F. EL SHEIKHA ABSTRACT Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 µg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/World Health Organization/United Nations Union (FAO/WHO/UNU). PRACTICAL APPLICATIONS Tropical pulpy juices play an important role in nutrition as an excellent base for low-calorie and dietetic products. Physalis fruit and juice are nutritious, containing particularly high levels of niacin, carotenoids and minerals. There are very little available data in the literature regarding physicochemical and sensory properties. As part of the first steps toward developing Physalis as commercial crop, the present study aimed to evaluate the nutritional and sensorial properties of fresh juice as a new product from Physalis. [source] A Novel Approach to Study Biscuits and Breadsticks Using X-Ray Computed TomographyJOURNAL OF FOOD SCIENCE, Issue 6 2010P. Frisullo Abstract:, In this study X-ray microtomography (,CT) was used for analysis of the microstructure of 6 different types of Italian biscuits and 3 types of Italian breadsticks. Appropriate quantitative 3-D parameters describing the microstructure were calculated, such as the structure thickness (ST), the object structure volume ratio (OSVR), the degree of anisotropy (DA), and the percentage object volume (POV). Sensory analysis was also performed to discriminate samples on the basis of texture characteristics. A correlation between microstructural data (OSVR for biscuits and OSVR, POV, and DA for breadsticks) and sample crunchiness was also found. Results obtained from the current study showed that analysis at a microscopic level could be useful to the food industry, as the accurate calculation of number, dimension, and distribution of pores in the products could be used to improve the sensorial properties of food. Further study by ,CT could be carried out to correlate microstructure to specific ingredients and process conditions to allow obtaining more tailored food. [source] Study of the effect of ripening stages and climatic conditions on the physicochemical and sensorial parameters of two varieties of Vitis vinifera L. by principal component analysis: influence on enzymatic browningJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2006M Serrano-Megías Abstract The present paper describes the effects of maturation on the physicochemical, biochemical and color components of Napoleon and Dominga grape varieties, and on any differences between them. Climatic conditions were taken into account to explain the results obtained. Protein levels increased during ripening and were correlated with pH. Polyphenoloxidase activity was affected by climatic conditions (rainfall) and increased to a greater degree in Dominga than in Napoleon. Taste tests were conducted to determine the contribution of physicochemical and biochemical parameters to the sensorial properties of the grapes. Principal components analysis showed that parameters were correlated in different ways during the ripening period in Napoleon and Dominga varieties. In Dominga AE were correlated to the b parameter and in Napoleon to the L parameter. Copyright © 2005 Society of Chemical Industry [source] Differences in the amount and structure of extractable skin and seed tannins amongst red grape varietiesAUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, Issue 1 2009F. MATTIVI Abstract Background and Aims:, Red wine is a very rich source of flavanols, consisting of catechins and oligomeric and polymeric proanthocyanidins (PAs). The aim of this study was to investigate the composition of the fraction of flavanols, which is extractable from the grape into the wine. Methods and Results:, Using HPLC-DAD-MS analysis carried out before and after thioacidolysis of wine-like extracts obtained from skins and seeds, the flavanol composition of 20 samples derived from Cabernet Sauvignon, Carmenere, Marzemino, Merlot, Pinot Noir, Syrah and Teroldego was determined. Conclusions:, It was confirmed that grape extracts are mainly rich in monomers and small oligomers (mean degree of polymerization <8). Grape seed extracts contained three monomers (catechin, epicatechin and epicatechin gallate) and procyanidin oligomers. Grape skin extracts contained four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), procyanidins and prodelphinidins oligomers. Upper and extension units of PAs were constituted mainly of epicatechin units, with the co-presence of catechin and epicatechin gallate in the seed PAs, and of gallocatechin in the case of skin PAs. The terminal units of the grape PAs were a mixture of five compounds, the same found also as monomers. Catechin gallate, gallocatechin gallate and epigallocatechin gallate, which are found in other flavanol-rich, plant-derived foods and beverages, were not present in grape extracts. Significance of the Study:, The grape variety determines both the amount and the structure of wine flavanols, leading to differences in the composition, which are likely to play an important role in the nutritional and sensorial properties of the wines. [source] | ||||||||||