Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

Makita, Yasuharu; Ishida, Tomoko; Kobayashi, Noriko; Fujio, Mai; Fujimoto, Kyoko; Moritomo, Rina; Fujita, Jun-Ichi; Fujiwara, Sayaka

doi:10.3390/foods5020044

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Our study shows that some of the spice ethanol extracts are carriers of the bitter taste, and this can decrease the overall desirability of pork meatballs and hamburgers. Consumers can rate overall palatability without being consciously aware of all food ingredients, especially those present at near-threshold levels [54,55] which are characteristic for individuals [56]. For this reason, the masking of bitterness can be crucial in the development of new products with spice addition.…”

Section: Discussionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

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Section: Discussionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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“…Results of earlier studies indicate that phenolic compounds from natural antioxidants, especially rosemary and tea, show strong antioxidant activities both in lipid systems and food [30][31][32][33][34][35]. It was found that mixing oils, e.g., soybean oil, with different concentrations of green tea extract led to an increase in its stability against oxidation [36,37].…”

Section: Introductionmentioning

confidence: 99%

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

Piechocka

Szymandera‐Buszka

2021

Sustainability

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The aim of this study was to determine correlations between the concentration of thiamine hydrochloride or thiamine pyrophosphate and the antioxidant activity of epigallocatechin gallate (EGCG) and caffeine, as well as thiamine stability. The study was conducted in model systems. Oxidation degree indices of soybean oil (peroxide value and anisidine value LAN) and concentrations of total thiamine were determined. To compare the dynamics of the changes in thiamine content during storage, half-life T1/2 was determined. There was a strong correlation between the stability of thiamine and the stability of the oil. Thiamine was particularly sensitive to secondary oxidation products. Higher losses of thiamine introduced in the form of thiamine pyrophosphate were found (4–6%). The addition of tea components increased fat stability and thus reduced thiamine losses. The dynamics of thiamine loss were found to be lower with EGCG than caffeine. The antioxidant activity of these components was significantly reduced when the content of thiamine (1.0–20.0 mg/100 g) was higher than the natural level in foods. In order to maintain thiamine stability and the high activity of the active tea ingredients, it is necessary to consider their simultaneous addition to the systems in concentrations that limit their interactions.

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“…In traditional Chinese medicine, most drug materials are characterized with four-Qi and five-taste, in which four-Qi means chill, hot, warm or cool, and five-taste means sour, sweet, bitter, spicy, or salty [1]. Japanese scientists often classify basic tastes in food or drugs as sweet, salty, sour, bitter, and umami [2]. In particular, bitter taste is generally unfavorable and tends to be aversive to most people.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid-rich Trout Bone Soup Demonstrates Potential to Mask Bitterness of Food and Chinese Medicine

Han¹,

Zhang²

2019

JFNR

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Many Chinese medicine soups are very bitter and hard for children to drink. Some direct and simple bitter-masking approaches in daily food and Chinese medicine are always of great need. In this study, a rainbow trout bone soup-based efficient de-bittering method was discovered by serendipity when the authors tried to attenuate the bitterness of the bone soups made from cod and salmon. The bitterness of one of the bitterest daily food, bitter mellon, was completely removed by the trout bone extract. The bitterness of the soups of Coptis chinensis and kuh-seng, two of the extreme bitter Chinese medicine, were also eliminated with high efficiency. Bone soups made of cod and salmon didn't have de-bittering function. Fatty acids composition analysis was performed with the bone soups made from cod, salmon and trout, and the results clearly demonstrated that the trout soup has much higher concentrations of myristic acid, palmitic acid, stearic acid, cis-9-hexadecenoic acid, and cis-9-octadecenoic acid. The combination of the five pure fatty acids did display the capacity to almost remove the bitterness of all above tested soup materials, either food or Chinese medicine. But other combinations (less than five components) cannot achieve the same level of de-bittering effect.

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Evaluation of the Bitterness-Masking Effect of Powdered Roasted Soybeans

Cited by 3 publications

References 31 publications

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

Fatty Acid-rich Trout Bone Soup Demonstrates Potential to Mask Bitterness of Food and Chinese Medicine

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