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Sensorial Quality (sensorial + quality)
Selected AbstractsInfluence of Exposure to Light on the Sensorial Quality of Minimally Processed CauliflowerJOURNAL OF FOOD SCIENCE, Issue 1 2007Susana Sanz Cervera ABSTRACT:, The impact of lighting on minimally processed cauliflower packaged in 4 different film types (PVC and 3 P-Plus) has been measured and quantified. The effect on the sensorial quality of storage at 4 °C in darkness and partial or continuous lighting was evaluated. The gas concentrations in the packages and the weight losses were also determined. Atmosphere composition inside the packages depended on both the permeability of the film used for the packaging and exposure to light. Samples stored with lighting maintained the gaseous exchange between plant tissue and the atmosphere inside the packages for longer periods than in samples kept in darkness. This prompted a greater loss of water vapor as well as the development of atmospheres with low levels of O2 and high levels of CO2 in the samples packed with less permeable films. The most important aspect in sensory evaluation was color. In instrumental color evaluation, coordinates h* and L* were the main means for estimating color evolution. The presence of light accelerated browning in the cut zones. The development of abnormal coloring in these areas marked the end of shelf life for minimally processed cauliflower. Among the sensory attributes studied, color was the most affected by exposure to light. Samples packed in P-Plus 120 film displayed the lowest level of color deterioration in the cut zones. However, under lit conditions, the low permeability of this film caused atmospheres with very low O2 contents and high CO2 contents. These atmospheres produced a loss of texture and the development of off-odors. [source] Encapsulation and release of a fluorescent probe, khusimyl dansylate, obtained from vetiver oil by complex coacervationFLAVOUR AND FRAGRANCE JOURNAL, Issue 1 2008A. S. Prata Abstract The essential oil of vetiver [Vetiveria zizanoides (L.) Nash ex. Small] is widely used in the perfume industry, owing to its pleasant, long-lasting, woody aroma. If this substance can be encapsulated in microparticles so that its release can be controlled, the effective duration of its properties should be extended for a much longer period of time. The present study was thus designed to investigate the encapsulation of this vetiver essential oil in microparticles. Since the detection of the effective release of such a complex mixture from these microparticles into the receiving medium can be problematic, an identifiable probe can be released with it to facilitate evaluation of the progression of the release process. Zizanoic acid is one of the compounds found in vetiver oil which depreciates its sensorial quality. This acid was thus extracted and reduced to the corresponding alcohol, khusimol, which was combined with dansyl chloride to form a fluorescent ester, khusimyl dansylate (KD). The vetiver oil and the fluorescent probe were then encapsulated (100:1) in microparticles produced by the complex coacervation of gum Arabic and gelatin. The microparticles showed spherical shape, multinuclear distribution of the core material and high encapsulation efficiency (95%). Two versions of these microparticles, moist and freeze-dried ones, were tested for the release of the KD into an ethanol medium. The moist particles released the whole KD after 5 h, although only 80% of the fluorescent probe was released with the freeze-dried microparticles at that time, probably due to the constriction caused by freeze-drying. The release of the components of vetiver oil, under the same experimental conditions, was followed, in parallel, by gas chromatography and the results obtained were compared and discussed. Copyright © 2007 John Wiley & Sons, Ltd. [source] Degradative enzymatic activities in fresh-cut blood-orange slices during chilled-storageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Anna Eghle Catalano Summary Blood-orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in blood-orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five blood-orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzymes studied were: pectinmethylesterase (PME) as index of juiciness loss, ascorbate oxidase (AAO) as index of ascorbic acid's degradation and polyphenol oxidase (PPO) as browning index. As far as we know, the changes of AAO activity during chilled storage of blood-orange fresh-cut slices has not previously reported and studied. Different clones showed different enzymatic activities and quality changes during chilled-storage. In particular a low juiciness loss in orange slices was correlated with a lower PME activity, as described in T. meli clone, while a high degradation of ascorbic acid was correlated with an higher AAO activity, as described in T. gallo clone; PPO activity seemed to have no significant action in quality degradation. Tarocco meli was the most suitable clone to the fresh-cut blood-orange production because it has the lowest enzymatic activity (PME, PPO and AAO) and the highest sensorial quality. [source] Continuous dense-phase CO2 processing of a coconut water beverageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2009Sibel Damar Summary Effects of dense-phase CO2 (DPCD) on microbial, physical, chemical and sensorial quality of coconut water (CW) beverage were evaluated. Pressure during DPCD treatment was not significant in microbial reduction whereas temperature and % CO2 levels were significant. DPCD-treated (34.5 MPa, 25 °C, 13% CO2, 6 min), heat-pasteurised (74 °C, 15 s) and untreated CW beverages were evaluated during 9 weeks of refrigerated storage (4 °C). Total aerobic bacteria of DPCD and heat-treated samples decreased whereas that of untreated samples increased to >105 CFU mL,1 after 9 weeks. DPCD increased titratable acidity but did not change pH (4.20) and °Brix (6.0). Likeability of DPCD-treated CW was similar to untreated. Heat-treated samples were less liked (, = 0.05) at the beginning of storage. Off flavour and taste-difference-from-control scores of heated samples were higher than DPCD during the first two weeks. DPCD extended shelf life of acidified, sweetened and carbonated CW over 9 weeks at 4 °C. [source] Effect of using interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2007Issa Javidipour Summary Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 °C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality. [source] PHYSICO-CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMSJOURNAL OF FOOD QUALITY, Issue 2010J. JOAS ABSTRACT A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a peak absorbing at 272 nm and weak polyphenol oxidase activities. As no browning reaction was observed in fresh cut pejibaye, this palm could be used for minimal processing (local and export market). PRACTICAL APPLICATIONS Sensorial characteristics of fresh hearts of palm are different of those of canned heart of palm, and fresh heart palms are generally preferred by consumers. However, the marketing of fresh palm is limited by the high level of oxidation of most of palm species. The high stability of pejibaye after cutting and its slow rate of oxidation offer the possibility of minimal processing, without special additives. So the packaging in wrapped trays of this palm, cut and stored at low temperature opens up new perspectives, ensuring sensorial quality of a "fresh" product with a shelf life allowing a controlled management of market supply. [source] INFLUENCE OF OSMOTIC DEHYDRATION ON THE VOLATILE PROFILE OF GUAVA FRUITSJOURNAL OF FOOD QUALITY, Issue 3 2008JORGE A. PINO ABSTRACT The effect of osmotic dehydration (OD) on the volatile compounds of guava fruits was studied. Osmotic treatments were carried out at atmospheric pressure, at continuous vacuum and by applying a vacuum pulse (5 min under vacuum and the remaining time at atmospheric pressure) at different temperatures (30, 40 and 50C) and times (1, 2 and 3 h). The volatile compounds of fresh and dehydrated samples were obtained by simultaneous distillation,extraction, and were analyzed by gas chromatography/mass spectrometry. In general, OD caused changes in the concentration of volatiles, depending on the process conditions. The use of lower temperatures and shorter treatment times can diminish the loss of volatiles with respect to the fresh samples. The greatest damage to volatiles loss is produced at 50C for up to 2 h under both pulsed and continuous vacuum. The lowest total volatiles loss occurred at 30 and 40C for up to 3 h under pulsed vacuum or atmospheric pressure. PRACTICAL APPLICATIONS Consumer demand for high-quality products with freshlike characteristics has promoted the development of a new category, minimally processed fruits and vegetables. Although these products present, as distinguishing features, simplicity in use and convenience, they generally perish more quickly than the original raw material because of tissue damage caused by mechanical operations. The use of osmotic dehydration process has been presented as a tool for the development of minimally processed fruits. The slight water activity reduction promoted by the process may provide stable products with good nutritional and sensorial quality and with characteristics similar to those of the fresh products. The application of minimal processing to tropical fruits can represent an interesting world market. Fruit flavor is an important quality factor that influences consumer acceptability, and for this reason, its study is relevant in the minimally processed food product. [source] Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release SystemJOURNAL OF FOOD SCIENCE, Issue 7 2010J. Fernando Ayala-Zavala Abstract:, Encapsulation of garlic oil (GO) in ,-cyclodextrin (,-CD) was undertaken to generate a release system of antimicrobial volatiles and tested on microbial growth and sensory quality of fresh-cut tomato. GO volatile profile was characterized by gas chromatography mass spectrometry and to demonstrate the disadvantages of applying free GO to fresh-cut tomato, the effect of different free oil treatments (0, 50, 100, and 200 ,g/100 g) on microbial growth and sensorial quality was tested. The effect of GO capsules (0, 0.25, 0.5, and 1 g/100 g) on microbial growth and sensory quality of tomato was also investigated. Allyl disulfide was the most abundant GO compound identified. The release of volatiles from GO: ,-CD capsules (12: 88 [w/w] ratio) was evaluated at 100% relative humidity (RH). Close to 70% of GO volatiles were released from capsules when exposed to 100% RH during 5 wk. The most effective antimicrobial concentrations of free oil (100 and 200 ,g/100 g) applied to tomatoes did not present acceptable sensory quality for panelists. Tomato was affected by the highest concentration of GO capsules applied, showing the lowest microbial growth and the highest sensory quality. In this context, successful encapsulation in ,-CD could stimulate further interest in the use of GO for the control of microbial growth in fresh-cut tomato. Practical Application:, The present study demonstrated that relative humidity in-package of fresh-cut tomatoes can be used as a trigger to release antimicrobial garlic oil volatiles from ,-cyclodextrin capsules, reducing microbial growth and the sensory effect of the treatment caused by the free garlic oil. In this context, successful encapsulation in ,-cyclodextrin could stimulate further interest in the use of garlic oil for the control of microbial growth in fresh-cut tomatoes. [source] Microbiological and Sensorial Quality Assessment of Ready-to-Cook Seafood Products Packaged under Modified AtmosphereJOURNAL OF FOOD SCIENCE, Issue 9 2009B. Speranza ABSTRACT:, The effects of modified atmosphere packaging (MAP) (30:40:30 O2:CO2:N2 and 5:95 O2:CO2) on the quality of 4 ready-to-cook seafood products were studied. In particular, the investigation was carried out on hake fillets, yellow gurnard fillets, chub mackerel fillets, and entire eviscerated cuttlefish. Quality assessment was based on microbiological and sensorial indices determination. Both packaging gas mixtures contributed to a considerable slowing down of the microbial and sensorial quality loss of the investigated seafood products. Results showed that sensorial quality was the subindex that limited their shelf life. In fact, based primarily on microbiological results, samples under MAP remained acceptable up to the end of storage (that is, 14 d), regardless of fish specie. On the other hand, results from sensory analyses showed that chub mackerel fillets in MAP were acceptable up to the 6th storage d, whilst hake fillets, yellow gurnard fillets, and entire cuttlefish became unacceptable after 10 to 11 d. However, compared to control samples, an increase in the sensorial shelf life of MAP samples (ranging from about 95% to 250%) was always recorded. Practical Application: Modified atmosphere packaging (MAP) is an inexpensive and uncomplicated method of extending shelf life of packed seafood. It could gain great attention from the fish industrial sector due to the fact that MAP is a practical and economic technique, realizable by small technical expedients. Moreover, there is great attention from the food industry and retailers to react to the growing demand for convenience food, thus promoting an increase in the assortments of ready-to-cook seafood products. [source] Influence of Exposure to Light on the Sensorial Quality of Minimally Processed CauliflowerJOURNAL OF FOOD SCIENCE, Issue 1 2007Susana Sanz Cervera ABSTRACT:, The impact of lighting on minimally processed cauliflower packaged in 4 different film types (PVC and 3 P-Plus) has been measured and quantified. The effect on the sensorial quality of storage at 4 °C in darkness and partial or continuous lighting was evaluated. The gas concentrations in the packages and the weight losses were also determined. Atmosphere composition inside the packages depended on both the permeability of the film used for the packaging and exposure to light. Samples stored with lighting maintained the gaseous exchange between plant tissue and the atmosphere inside the packages for longer periods than in samples kept in darkness. This prompted a greater loss of water vapor as well as the development of atmospheres with low levels of O2 and high levels of CO2 in the samples packed with less permeable films. The most important aspect in sensory evaluation was color. In instrumental color evaluation, coordinates h* and L* were the main means for estimating color evolution. The presence of light accelerated browning in the cut zones. The development of abnormal coloring in these areas marked the end of shelf life for minimally processed cauliflower. Among the sensory attributes studied, color was the most affected by exposure to light. Samples packed in P-Plus 120 film displayed the lowest level of color deterioration in the cut zones. However, under lit conditions, the low permeability of this film caused atmospheres with very low O2 contents and high CO2 contents. These atmospheres produced a loss of texture and the development of off-odors. [source] Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting TimeJOURNAL OF FOOD SCIENCE, Issue 4 2005Luis Abecia-Soria ABSTRACT: An association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds (Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's biological value for the sensorial attributes of chocolate in a standard commercial roast. [source] Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Part 1: Preparation, evaluation Abstract BACKGROUND: Microalgae are able to enhance the nutritional content of conventional foods and hence to positively affect human health, due to their original chemical composition. The aim of the present study was to prepare fresh spaghetti enriched with different amounts of microalgae biomass (Chlorella vulgaris and Spirulina maxima) and to compare the quality parameters (optimal cooking time, cooking losses, swelling index and water absorption), chemical composition, instrumental texture and colour of the raw and cooked pasta enriched with microalgae biomass with standard semolina spaghetti. RESULTS: The incorporation of microalgae results in an increase of quality parameters when compared to the control sample. The colour of microalgae pastas remained relatively stable after cooking. The addition of microalgae resulted in an increase in the raw pasta firmness when compared to the control sample. Of all the microalgae studied, an increase in the biomass concentration (0.5,2.0%) resulted in a general tendency of an increase in the pasta firmness. Sensory analysis revealed that microalgae pastas had higher acceptance scores by the panellists than the control pasta. CONCLUSION: Microalgae pastas presented very appellative colours, such as orange and green, similar to pastas produced with vegetables, with nutritional advantages, showing energetic values similar to commercial pastas. The use of microalgae biomass can enhance the nutritional and sensorial quality of pasta, without affecting its cooking and textural properties. Copyright © 2010 Society of Chemical Industry [source] | ||||||||||