Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Self Cite

This study investigates the effects of ultrasound, in combination with chemical pretreatments, on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl assay (DPPH)), ferric-reducing ability (FRAP), CIE L* a* b* color, non-enzymatic browning, rehydration ratio, textural and morphological properties) of red pepper subjected to drying (hot air drying or freeze drying). The fractional factorial design was used to assess the impact of factors. The global Derringer desirability function was used to determine the optimal conditions for the best quality attributes of dried pepper. The drying method influenced total phenolic content, a* (redness), and initial rehydration ratio; pretreatment time significantly affected FRAP antiradical activity, a*, chroma and non-browning index, while pH-value had a significant effect on the texture of dried pepper. Non-enzymatic browning was reduced to 72.6%, while the DPPH antioxidant capacity of freeze-dried peppers was enhanced from 4.2% to 71.9%. Ultrasonic pretreatment led to changes in the pepper morphology, while potassium metabisulfite (KMS) was a more effective additive than citric acid.

“…Calibration of the instrument was performed with standard white tile. Three readings were measured for each sample, and an average value was used for data analysis [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

Lučić

Potkonjak

Ignjatović

et al. 2023

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“…The sensory analysis was completed at the Institute of Food Technology Novi Sad, Novi Sad, Serbia, in a sensory testing laboratory. Distilled water was used to rinse the mouth between muffin samples during the evaluation [ 37 , 38 ]. A methodology based on the identification of appropriate descriptors was applied in order to assess sensory properties.…”

Section: Methodsmentioning

confidence: 99%

Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses

Lončar

Pezo

Filipović

et al. 2022

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The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.

“…Each assessor was assigned to their own booth, which was equipped with air extraction, an independent light source, and maintained an ambient temperature of 22 • C. Sensory evaluation involved trained sensory panels assessing and rating the cooked grains to understand the differences and similarities among the wheat species and varieties in terms of their potential for breadmaking [72]. Similarly, in another study carried out in Serbia, the sensory assessment was conducted in a laboratory designed for testing purposes, and the environmental conditions were controlled according to ISO 8589 General Guidance for the Design of Test Rooms [83]. In a French study, however, the sensory profile training and evaluation were carried out by the panel members in a meeting room located at the INRA laboratory, Le Moulon, which is a French National Institute for Agricultural Research [68].…”

Section: Sensory Room Environmentmentioning

confidence: 99%

Ancient Wheats—A Nutritional and Sensory Analysis Review

Roumia,

Kókai,

Mihály-Langó

et al. 2023

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems.