Explore the vast range of titles available.

The present study was undertaken in order to evaluate the growth performances and meat quality of three indigenous chickens phenotypes reared under extensive conditions in the region of Chlef in Algeria. A week after hatching, 3 random groups of 35 chicks from each phenotype; normal plumage free-range chicken (NPFRC), crested free-range chicken (CFRC) and naked neck free-range chicken (NNFRC) were chosen and reared in free-range conditions for 18 weeks. The highest growth performance was shown by the crested free-range chicken (CFRC). In terms of meat quality, the analysis of variance (ANOVA) showed that crested phenotype (CFRC) showed the best nutritional qualities especially proteins and moisture. The discriminant analysis revealed that CFRC and NNFRC were better in terms of tenderness and overall acceptability. As consequence of these very interesting qualities, these local breeds should be considered for extensive production in order to provide a good quality meat, while assuring their preservation

The limited postharvest life of fresh horticulture products can be ascribed to various factors among which diseases and disorders play an important role, leading to product and economic losses. Bull’s eye rot caused by Neofabraea perennans is one of the postharvest fungal diseases of apple fruits. We studied the efficacy of combined short-term hypobaric treatment and chitosan coating on fruit quality, disease incidence and consumer acceptability of apple fruits, after artificially inoculating the apples with N. perennans. Fruit were treated with hypobaric pressure (50 kPa for 4 h) and/or coated with 0.5%, 1%, and 2% chitosan, and a combination of both. All fruits were then stored for 120 days at 4 ± 1℃ and 85 ± 5% RH followed by sensory evaluation at simulated retail conditions for 15 d at 20 ± 3℃ and 65 ± 5% RH. Results showed that hypobaric treatment and chitosan coating, either alone or in combination, significantly affected enzyme activity, development of bull’s eye rot, physicochemical quality, and acceptability of apple fruit during storage. Among all the treatments, the best results were obtained by hypobaric treatment combined with 2% chitosan coating, which significantly maintained firmness (71.01 N), TSS (13.0 obrix), TA (0.34%), ethylene production rate (0.78 µmol kg−1 h−1), and respiration rate (0.40 mmol kg−1 h−1), increased the activity of Chitinase, Glucanase and Phenylalanine ammonia lyase (80, 133.67, and 156.7 U g−1 FW respectively), and prevented rot development (0%) until day 120. Moreover, the combined treatment had comparatively better overall acceptability (8.40) during its shelf life compared with control and individual treatments. However, further investigation is needed to evaluate the commercial feasibility of the study.

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP). The effect of fortification of KFP on the quality parameters (color, solid loss, percent expansion, hardness, bulk density, and overall acceptability) of pasta was studied. Pasta was prepared using semolina as the base ingredient, and various proportions of KFP (ranging from 0 to 20%) were added for fortification. Dietary fiber and calcium contents of dry pasta were increased from 5.21 ± 0.02 to 15.36 ± 0.02 and 17.57 ± 0.15 to 37.97 ± 0.03, respectively. As the proportion of KFP increased, the cooking time, hardness, and percent solid loss of the cooked pasta also increased. The highest values for overall acceptability, hardness, cooking solid loss, and bulk density were achieved with 10% KFP and 90% semolina were 7.93 ± 0.41, 19.92 ± 0.21 N, 6.30 ± 0.46%, and 331.67 ± 9.60 kg/m3 respectively. Percent expansion of the pasta was noted to be around 98.33 ± 6.5%. The optimal proportion of KFP was found to be 10% for achieving the best overall quality attributes. FTIR (Fourier-transform infrared spectroscopy) and SEM (scanning electron microscopy) analyses were conducted on the pasta, confirming the presence of functional groups and revealing structural changes due to fiber content of KFP. KFP can be used to create functional and nutritious food products, and further research could explore its application in other food formulations as well.

This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly ( p  < 0.05) higher mineral profile and lightness ( L* ) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels. Graphical abstract

The current investigation was undertaken to optimize the process for development of biscuits using composite flours prepared by addition of chickpea flour and date powder to refined wheat flour. Composite flours utilized in biscuit manufacture were obtained by mixing refined wheat flour, chickpea flour and date powder in different ratios as 100:0:0 (T¬0), 80:10:10 (T¬1), 60:20:20 (T¬2), 40:30:30 (T¬3) and 20:40:40 (T¬4) respectively. The flours were analyzed for their physico-chemical as well as functional properties. Of all the flours studied, chickpea flour had the highest value for ash, fat and protein content as 3.30%, 5.40 % and 21.88% respectively. Date powder contained highest crude fiber content (9.05%) but lowest protein content (1.96%). Refined wheat flour had highest values for most functional properties like water absorption capacity (158%), oil absorption capacity (139.60%) and bulk density (0.95 g/ml). Foaming capacity and LGC were observed to be highest for chickpea and date powder respectively. There was no significant difference (p>0.05) was observed in diameter and thickness of different biscuit samples however, spread ratio and spread factor differed significantly (p

The effect of pulsed light (PL) (exposed at 2988 J·cm− 2) and thermal pasteurization (TP) (95 °C|3 min) conditions on the shelf-life of pomegranate juice was studied while packed in ethylene vinyl alcohol (EVOH) and multi-layered polyethylene terephthalate (ML-PET) pouches at refrigerated storage (4 °C). Thermally pasteurized juice retained 27% less phenolic compounds, 31% less antioxidants, 49% less vitamin C, and 13% less anthocyanin content than PL-treated juice. Thermally and PL-treated juice had sensory scores of 7.12 ± 0.04 and 7.94 ± 0.20 out of 9. Based on the microbiological limit of 6 log10 CFU mL− 1, the shelf life of the thermally pasteurized samples was 50 days, whereas PL-pasteurized juice was microbially safe up to 41 days at 4 °C. During storage, the thermal and pulsed light treatments did not change the pH, titratable acidity, and total soluble solids. Even after 41 days of refrigerated storage, the PL-treated juice was comparable to fresh juice and was able to retain 85% antioxidant and 87% phenolic compounds, 77% vitamin C, and 65% anthocyanin content. The kinetic parameters confirmed that the bioactive components in PL-treated juice samples were higher than in thermally pasteurized juice samples, and principal component analysis could segregate the PL-treated and thermally pasteurized samples. The juice packed in ML-PET showed almost similar shelf-life to the EVOH pouch, but the loss of bioactive compounds was slightly higher in EVOH in comparison to ML-PET-packed samples. Hence, PL can be used as an alternative pasteurization technique for extending the shelf life of pomegranate juice.

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm3/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm3/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm3) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively).

The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na‐free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60‐day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine. The ripening period significantly increased and decreased the acidity‐total solid and the pH‐moisture, respectively. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle. CaCl2 had a similar effect to NaCl, while KCl and MgCl2 had a less inhibitory effect on the fermentation growth cycle. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride. The lowest hardness and syneresis on the sixty‐day recognized in the samples containing magnesium chloride. There was no significant difference in the whiteness index for monovalent salts in one and 60‐day ripening periods. There was no significant difference in the whiteness index for divalent salts in one and 60‐day ripening periods. There was no significant difference in the overall acceptance of cheeses stored in Na and K brine. There was no significant difference in the overall acceptance of cheeses stored in Ca and Mg brine.

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

In the present study, process parameters were optimized for the production of desiccated chhana-murki (Indian cottage cheese‐based dessert). Response Surface Methodology (RSM) was employed to explore the mutual effects of coagulation temperature (CT) of milk (70–90 °C), % fat level in milk (3.5%–5.5%), and sugar-to-paneer cube (SP) ratio (0.6–0.9) on instrumental hardness (N), water activity (aw), yield (%), sensory sweetness and overall acceptability (on 100-point intensity scale) of chhana-murki. The resulted responses were evaluated by analysis of variance (ANOVA), and the second-order polynomial response surface equations were fitted using multiple regression analysis. Determination coefficients (R2) were equal to 80% or higher for individual responses stated that the developed models were well fitted to the experimental results. The optimized product was prepared using CT 79.22 °C, milk fat 4.8%, and SP ratio 0.7. Confirmatory experiment values for instrument hardness, water activity (aw), yield (%), sensory sweetness and overall acceptability were 105.05 N, 0.85, 115.2%, 61.2 and 78.8, respectively.