Explore the vast range of titles available.

A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale.

Purpose The purpose of this paper is to evaluate the changes in descriptive sensory properties and overall consumer acceptability of soymilk prepared from roasted soybeans. Design/methodology/approach In total, 12 purposively selected post graduate students majoring in Food Science conducted descriptive sensory analysis after being trained for 18 h in sensory analysis, while 75 untrained students conducted consumer acceptability test of soymilk prepared by roasting soybeans at a temperature of 110°C for 20, 40, 60, 80 and 100 min and at 120°C for 20 min. Findings Results have revealed that roasting soybeans improved sensory properties by significantly (p<0.05) decreasing the objectionable green, beany flavours and increasing sweet taste, viscosity and roasted flavour. Furthermore, results from the principal component analysis revealed that aroma and sweet taste were the most critical sensory attributes. In addition, it was found out that soymilk samples prepared by roasting soybeans at 110°C for 40 and 60 min and at 120°C for 20 min were significantly more acceptable than the control soymilk. Research limitations/implications The participants in this study were from one locality and predominantly soybean consuming community and therefore there is need to conduct the study in a different locality in order to validate the study findings. Practical implications The study can assist small scale processors that might not have access to lipoxygenase-free soybeans and other technologies for improving the quality of soymilk. Social implications The study can be used as a guide for connecting the food processers with the external world of consumption. Originality/value For the first time, the study findings have demonstrated that controlled soybean roasting can be a useful strategy for improving soymilk sensory properties and consumer acceptability. The findings in this study can be usefully used in the quality control of soy bean-based products.

The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.

Background: The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of meat analogues and the popularisation of animal-protein-free diets. Peas are considered a great source of protein and dietary fibre and are not depicted as allergenic, making them a good replacement ingredient for other legumes such as soy. Peas are also considered good for the environment, mainly due to their nitrogen fixation capabilities. Despite the above benefits, sensory quality is still a limiting factor in increasing consumer acceptance of peas and pea-derived products. Results: This review has been conducted in accordance with the Joanna Brings Institute’s guidance for systematic literature reviews. The search has been conducted on the descriptive sensory terms for Pisum sativum L., where the objectives of the study were to select, present, and analyse the identified descriptive sensory terms for peas found throughout the academic literature. The reviewers have screened 827 articles, of which 12 were eligible for data extraction. Out of the 12 articles, 205 descriptive sensory terms were identified. Those were divided into five categories: smell/odour (27%), flavour (51%), taste (10%), texture (8%), and visual (4%). These included results from sensory analyses by trained/untrained panels and instrumental analyses of texture and of volatile compounds. Conclusion: The identified descriptive sensory terms for Pisum sativum L. could be used for future descriptive sensory evaluation of peas and other legumes, making the process less time consuming. The full list could be used for the initial sensory panel training and then adapted based on the frequency of the depicted terms that meet the criteria for the developed lexicon.

Trends on the use of non-wheat flours for bread production has led to researches on improving the rheological characteristics of such non-wheat flours. This aim of this study was to determine the effect of soy concentrate on the protein and rheological behaviour (pasting and mixolab) of the orange-fleshed sweet potato composite flour as well as the physical and sensory qualities of the bread produced. The experimental design to obtain the optimum blends was carried out using optimum design of response surface methodology; with sweat potato, soy bean concentrate, date palm flour and potato starch as the independent variables. The result shows that protein values ranged from 6.19 to 21.10%, carotenoid values ranged from 0.11 to 26.18 mg/100 g. pasting temperature ranged from 68.50 to 82.33 °C; peak viscosity ranged between 159 and 1040 RVU, the breakdown value ranged between 24 and 272 RVU and the setback value ranged from 75 to 368 RVU. The bread loaf weights ranged from 111 to 256 g and the specific loaf volume ranged from 0.7 to 1.6cm3/g. The bread samples varied significantly (p < 0.05) with the consumer’s acceptability in terms of aroma, appearance, taste and overall acceptability. It was observed that soy-concentrate increase the protein content and improves rheological properties of the composite flour for the production of gluten free bread.

Currently there are several varieties of colored rice such as red rice and black rice which are rich in nutrients. Indonesian people, in particular, are starting to consume rice as a healthy food by choosing to consume red rice or black rice. For storage, Indonesians are accustomed to preparing a lot of rice and then placing it in a rice basket or a magic com warmer. Therefore, this study was conducted with aims to evaluating the effect of the storage methods and times of white and red cooked rice on total sugar content, starch content, amylose content, and sensory properties. The paddy of Mentik Grompol (MG) cultivar is dehulled, then milled to produce white milled rice, while the paddy of Sembada Merah (SM), a red paddy variety is only dehulled to produce brown rice. Both types of rice are cooked using magic com to get white and red cooked rice. The cooked rice was stored in magic com and plastic basket, then observed at 0, 9, 18, and 27 hours respectively. According to the findings, red cooked rice had lower moisture content, total sugar, starch, and amylose content than white cooked rice. The total sugar level, starch content, and amylose content of white and red cooked rice were all considerably impacted by storage duration. The lowest total sugar content is red cooked rice which is stored for 27 hours either in magic com. Red cooked rice, which was kept in magic com for 27 hours, had the lowest starch and amylose concentration. Compared to Sembada Merah cooked rice, Mentik Grompol white cooked rice is preferred by panelists based on sensory evaluation in terms of color, texture, aroma, taste, and overall parameters. To prevent an increase in the prevalence of diabetes, rice should not be consumed immediately but stored first in a magic com or plastic basket because the total sugar and starch levels in rice have decreased.

Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.

The aim of this study was to investigate the role of some hydrocolloids in improving the physical and sensory properties of gluten-free bread manufactured from millet flour. Whole grain millet flour (T2), whole grain millet flour with xanthan gum (T3), whole grain millet flour with guar gum (T4), unprocessed millet flour with extraction rate of (71%) with xanthan gum (T5), unprocessed millet flour with extraction rate of (71%) with guar gum (T6) ,were used  to prepare gluten free bread beside another treatment manufactured by the same ingredients with replacing the sugar by glycerol (T7).The wheat flour was used as standard (T1).  The results of the chemical composition showed that whole-grain Proso millet flour had higher percentages of fat, protein, ash and fiber, and  lower moisture and carbohydrates content, in comparison to wheat flour. The amylose content were (38.46 - 26.25%) for wheat flour and whole grain millet flour respectively, which indicates that Proso millet is a non-waxy cultivar. The results of the physical properties of the baking product, represented by volume and specific volume, showed that T1 and T3 outperformed over the rest  treatments. A sensory evaluation indicated that gluten-containing bread was more acceptable to consumers. Followed by gluten-free bread with xanthan gum, as the total scores for  these two treatment were (94.73 , 85.92 ). While for T2, T3, T4, T6, T7 treatments were (44.44, 77.62, 54.72, 62.39,  82.45).

Here we used individual data on three cattle categories (young bulls, n = 154; heifers, n = 154; and cull cows, n = 341). As rearing managements are very specific to the animal category, a model was developed for each category of cattle, using binomial in logistic regression to predict meat eating quality in longissimus muscle (LM) from rearing factors applied throughout the animal’s life. The meat eating quality variable (composed of two modalities: Low vs. High) was statistically defined by a hierarchical clustering on principal components from the data of eight sensory descriptors. The heifer and cull cow models discriminated the meat quality clusters better than the young bull model, with 66.0%, 68.0%, and 59.6% success rate for external validation, respectively. Rearing factors merged as potential action levers to improve LM meat quality (odds ratio > 1), but only in the heifer model. Heifers fed concentrates during the pre-weaning period in housing and at pasture were 5.0 and 6.4 times more likely to produce higher LM meat quality, respectively. The nature of the main forage in the fattening diet was also an actionable factor for improving meat quality. Compared to heifers fed corn silage, heifers fed only pasture (1.9 times) or hay and wrapped haylage (7.8 times) or corn silage and wrapped haylage (23.4 times) were more likely to produce higher LM meat quality. Management practices at different periods of heifer life can ultimately act on sensory eating quality.

The aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures. The structural-mechanical and sensory characteristics of the fruit jellies were determined using a texture analyzer and sensory analysis. Sodium alginate and iota-carrageenan were used as gelling agents to prepare the jellies. The main raw material was pure pear juice without added dyes, sugars or preservatives. The storage conditions are 22ᵒC and refrigerated (3ᵒC) temperature for a storage period of up to 60 days. Eight types of structural-mechanical properties (rupture force, rupture deformation, tensile strength, hardness, rupture energy, toughness, Young’s modulus and adhesiveness) were determined and four the type of sensory characteristics (color, aroma, taste and texture) of alginate-carrageenan fruit jellies were evaluated. It was found that storage time and temperature have the greatest and most significant increasing effect on rupture force, compressive force and Young’s modulus and the opposite effect on rupture deformation and adhesiveness after 20 days of storage. The sensory properties of jellies are greatly influenced by both temperature and storage period. Color, aroma and flavor are better accepted by panelists and are preserved to a greater extent during refrigerated storage, while texture is better preserved at room temperature.