Development and chemical and sensory characterization of pumpkin seed flour-based cereal bars

Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3), overall acceptance (from 7.1 to 5.9), and willingness to purchase (from 4.0 to 3.1). This study demonstrates that the inclusion of 20 to 40% of minced fish of Nile tilapia in snacks is well accepted and improves their nutritional value without affecting the physicochemical properties.

Physicochemical, microbiological and sensory evaluation of a bioactive food blend

The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bioactive food blend developed to help the nutritional therapy provided to hypolipidemic and hyperglycemic patients with HIV/AIDS treated with antiretroviral therapy. The food blend was evaluated for moisture, protein, carbohydrate, fats, fixed mineral residue, total fiber content, and fatty acid composition, according to the standards established by the Instituto Adolfo Lutz. Food safety was assessed by microbiological analyses for Bacillus cereus, Salmonella spp, and coliforms. Sensory acceptance and intention to purchase were also evaluated. The food blend showed good nutritional potential, with low atherogenicity and thrombogenicity indexes, good macronutrient balance, and high energy value. The adoption of Good Manufacturing Practices (GMP) resulted in a product suitable for consumption. With respect to sensory aspects, the food blend showed satisfactory indexes of acceptability and promising marketing potential.

Labneh with probiotic properties produced from kefir: development and sensory evaluation

The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 ºC for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 ºC. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

Abstract With the goal of developing and characterizing the nutritional and sensory aspects of fresh pasta supplemented with tilapia protein concentrate, four types of pasta were prepared, with inclusion of 0, 10, 20, or 30% of tilapia protein concentrate. Linear effects were observed (P < 0.01) in crude protein, total lipids, ash, carbohydrate, and caloric values; these parameters increased with increasing amounts of tilapia protein concentrate in the pasta. The concentration of Na, P, Ca, Mg, and Zn increased linearly (P < 0.01) in correlation with the increase in protein concentrate content, while Fe content decreased linearly (P < 0.01). In the sensory analysis, texture, overall impression, and the acceptance index demonstrated a cubic regression (P < 0.05), with the inclusion of 20% protein concentrate yielding the best scores. Including up to 30% of tilapia protein concentrate in pasta yields an increased nutritional value, but based on the sensory results, 20% of tilapia protein concentrate in pasta is the recommended maximum level.

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

Abstract The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA), porosity, color and sensorial properties. The food bars enriched with marolo and jerivá flours had an intense yellow color and increased hardness relative to the control bars; the porosity of the bars progressively decreased as the amount of flour added increased. The sensorial analysis in the snack bars developed added with the fruits flour no was influence by incorporation this component, showed good averages for the scores evaluated.

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm) produced dough with the best viscoelastic and fermentative properties. Greater bread volume and less firmness were observed when a slow freezing rate (-.14 °C/min) was employed.

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Abstract Sodium chloride in meat products provides microbiological stability and desirable technological and sensory effects. Therefore, the reduction of this ingredient is a challenge for the meat industry. The objective of this study was to evaluate the physicochemical and sensory characteristics of ready-to-eat sliced frozen roast beef with partial replacement of sodium chloride by a commercial additive mostly composed of potassium chloride. The analyses performed were chemical composition, cooking yield and post defrosting loss, microbiological evaluation and sensory analysis. There was higher moisture content (p < 0.05) in the control treatment (without the presence of the replacement additive) and all treatments were not different (p ≥ 0.05) in the cooking yield and in post-defrosting loss. The results of microbiological analysis are according to Brazilian Legislation. The sensory evaluation showed no difference between the control treatment and the T1 treatment (with the reduction of 35% of NaCl), while the T2 treatment (with reduction of 70% of NaCl) had the lowest average values in all attributes. The study showed that the reduction of 35% NaCl for commercial additive, mostly composed of potassium chloride, in roast beef is feasible since no changes were observed in sensory and technological characteristics evaluated.

Use of densimetric table to improve the quality of commercial castor bean seeds

Castor bean fruits are already used for biodiesel production but obtaining quality seeds is still a challenge. Seed cleaning improves lot quality but little is known about the effects of upgrading castor bean seed lots on a densimetric table. The objective of this study was to evaluate the influence of cleaning castor bean seed lots on a densimetric table on their physical, physiological and sanitary characteristics. Two commercial lots of the AL Guarani 2002 cultivar, separated into five categories according to their classification on a densimetric table (uncleaned and low, low intermediate, high intermediate and high outlets), were evaluated. Tests for the yield, one-thousand seed weight, germination, seedling emergence, electrical conductivity and seed health were performed. The classification of castor bean seeds on a densimetric table significantly improved the physical, physiological and sanitary quality of commercial seed lots. The physiological response of the different classified lots varied according to their initial weight. Castor bean seeds separated on a densimetric table for the upper outlet showed a better physical, physiological and sanitary quality compared to those for the lower outlet.

Application of extruded broken bean flour for formulation of gluten-free cake blends

The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

Quality of mussels cultivated and commercialized in Ubatuba, SP, Brazil: monitoration Bacillus cereus and Staphylococcus aureus growth after post-harvest processing

Aiming at improving the quality of Perna perna mussels cultivated and commercialized in Ubatuba, SP, Brazil, the growth and elimination of Staphylococcus aureus and Bacillus cereus artificially inoculated in mussels were studied. The inoculation was carried out in "in natura" and pre-cooked mussels for 30 min, and after that the mussels were kept for 10 hours at room temperature (25 ± 1 °C) and under refrigeration (7 ± 1 °C). Six thermal treatments were evaluated: three using steam (5, 10 and 15 minutes) and three in boiling water (5, 10 and 15 minutes), in order to find the best time/temperature binomial to provide pathogenic control. Yield and physical-chemical and sensory characteristics were evaluated. All thermal treatments were efficient to eliminate microorganisms in 2 logarithmic cycles. However, the boiling water treatments presented better results than the steam treatments. The physical-chemical and sensory analyses did not show statistical differences among the thermal treatments studied. The best performances were reached in the shortest times of heat exposure. Overall, the treatments in boiling water presented better results than the steam treatments.

Cooking quality of upland and lowland rice characterized by different methods

Rice cooking quality is usually evaluated by texture and stickiness characteristics using many different methods. Gelatinization temperature, amylose content, viscosity (Brookfield viscometer and Rapid Visco Analyzer), and sensory analysis were performed to characterize culinary quality of rice grains produced under two cropping systems and submitted to different technologies. All samples from the upland cropping system and two from the irrigated cropping system presented intermediate amylose content. Regarding stickiness, BRS Primavera, BRS Sertaneja, and BRS Tropical showed loose cooked grains. Irrigated cultivars presented less viscosity and were softer than upland cultivars. Upland grain samples had similar profile on the viscoamylografic curve, but the highest viscosity peaks were observed for BRS Alvorada, IRGA 417, and SCS BRS Piracema among the irrigated cropping system samples. In general, distinct grain characteristics were observed between upland and irrigated samples by cluster analysis. The majority of the upland cultivars showed soft and loose grains with adequate cooking quality confirmed by sensory tests. Most of the irrigated cultivars, however, presented soft and sticky grains. Different methodologies allowed to improve the construction of the culinary profile of the varieties studied.

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

The aim of the study was to evaluate the influence of partial nitrite replacement by chitosan on the quality of Ham Visking (a type of pork sausages). Five Ham Visking formulations were elaborated modifying the sodium nitrite (0.011; 0.016 or 0.0212%) and chitosan concentrations (0.25 or 0.5%) in the products. Sausages were stored at 4 ºC and physicochemical, microbiological, and sensorial evaluations were performed in order to estimate their shelf life. Chitosan can be used in pork sausages without affecting ensory attributes such as color although the panelists detected textural differences among the samples with chitosan, which suggests that there is some influence of deacetylation degree of chitosan on the textural behavior of sausages which still needed to be explained for a successful application of chitosan in meat products. The reduction of residual sodium nitrite did not affect the color and flavor of such products, but the use of chitosan increasedsignificantly the shelf life of sausages.

Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and B uncured sausages were similar to the commercial cured sausage (C). However, the sensory color and appearance of samples A and B were statistically higher than those of the commercial uncured sausages D, which are prepared without the addition of nitrite or pigments. The results showed that it is possible to produce safe and high-quality uncured fresh chicken sausage with reduced fat content, using natural pigments and antioxidants.

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.