Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup.

Cucumis callosus or "Choti kachri" is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to optimize and develop a syrup by utilizing C. callosus. For optimization of various combinations of C. callosus (CC) and Malus domestica (MD), various treatments were prepared namely T1 (100:00), T2 (75:25), T3 (50:50), T4 (00:100). The developed syrups were analyzed for nutritional and sensory analysis for a storage period of three months. The maximum and minimum range of different blends and storage period for various parameters were reported as TSS (oBx) (65.06 ± 0.23 to 67.17 ± 0.25), pH (4.67 ± 0.17 to 5.02 ± 0.65), acidity (%citric acid) (0.61 ± 0.02 to 0.98 ± 0.11), reducing sugars (%) (35.98 ± 0.12 to 44.12 ± 0.03), total sugars (%) (57.12 ± 0.03 to 65.51 ± 0.07), and non-reducing sugars (%) (14.88 ± 0.19 to 26.65 ± 0.11). All the blends varied non- significantly in terms of TSS, pH and acidity while significant (p ≥ 0.05) difference was noted in sugars when blended with 75:25 ratio of CC: MD. The data with respect to storage study reveals that the TSS, PH and acidity varied non-significantly while reducing sugars increased significantly. However, total, and non-reducing sugars decreased significantly with the increase of storage period. The prepared blends were subjected for sensory evaluation using 9-point hedonic scale for assessing color, consistency, taste, aroma, and overall acceptability with noted values as 8.0 ± 0.54 to 7.0 ± 0.44, 7.2 ± 0.54 to 8.0 ± 0.70, 7.0 ± 0.44 to 8.0 ± 0.70, 7.2 ± 0.44 to 8.0 ± 0.70, and 7.2 ± 0.44 to 8.0 ± 0.83. The study indicated that C. callosus is an acceptable source for development of syrup.

Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.6 °C), peak viscosity (200 BU), farinograph dough stability (0.8 min), and bread volume (315 ml) compared to WF (61.0 °C; 782 BU; 8.7 min; and 525 ml) respectively. The use of additive mixes such as fungal alpha-amylase, sodium stearoyl-2-lactylate and xanthan gum, improved the volume and texture of the LCHF bread. Scanning electron microscope images showed little or no presence of starch granules in LCHF dough and bread. Differential scanning calorimetry studies indicated that, during storage (1-5 days), the enthalpy for gelatinization of endotherm starch increased (0.71-3.40 j/g) in WF bread, however, in LCHF bread this increase was lesser (0.53 to 2.2 j/g) indicating slower staling rate in LCHF bread. The LCHF bread showed lower carbohydrate (13.7%), in-vitro starch digestibility (17.3%) and staling rate, higher protein (22.51%), fat (11.01%), and medium-chain fatty acids than WF bread (51.9%; 38.2%; 12.57%; 3.78%) respectively. The results showed that the developed product would be beneficial for people suffering from diabetics and obesity.

Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study.

The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mixes were prepared. Chapatti composite flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, setback values were influenced by the addition of other grain flour to wheat flour. The chapatti was evaluated for proximate composition viz. moisture, ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control chapatti sample. Storage studies of chapatti were carried out for a period of one month at room temperature 25 ± 2 °C and freezer at 4 °C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma.

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability.

Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without jeopardising its textural qualities. Results indicated that the combination of 5 s microwave (power = 900 W; frequency = 2450 MHz) and 3.5 J/cm2 pulsed-UV significantly reduced aerobic plate count and spore forming bacteria, from 637.5 to 50 CFU/g and 1500 to 100 CFU/g, respectively. In terms of textural properties, even though significant changes were detected in hardness and springiness for treated YAN kept at ambient storage as compared to control, the alterations were not prominent. Based on these observations, it is concluded that a combined treatment of microwave and pulsed-UV successfully improved the shelf life of YAN at ambient storage by 50%, from 1.0 day (control) to 1.5 days (treated sample) and by 140%, from 2.0 to 4.8 weeks at chilled storage. Current study proves the potential of microwave + pulsed-UV, a "green" hurdle treatment, to extend the shelf life of preservative-free YAN without causing major undesirable textural alterations on the noodle.

Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice.

Ultrafiltration is one of the types of clarification process that was undertaken in this study together with examining and comparing the storage period of clarified juice by other methods (enzymatically treated, centrifugation, microfiltration). Centrifugation, ultrafiltration and microfiltration of jamun juice was carried out using a laboratory scale refrigerated centrifuge and filtration system. The juices obtained from various processes were evaluated on the basis of their physiochemical and microbial aspects over a period of 8 weeks. Enzyme treated and centrifuged juices were found to be degraded within 15-30 days while other juices had lesser changes in their properties. However microfiltered juice contained some yeasts and molds which increased with time. Ultrafiltration with 50 kDa pore size and 20 psi pressure was found to be the best method for clarification of jamun juice having a prolong shelf life with optimum qualities.

Use of eugenol-lean clove extract as a flavoring agent and natural antioxidant in mayonnaise: product characterization and storage study.

Eugenol-lean fraction (98 % lower eugenol content than eugenol-rich fraction) having appreciable phytochemical properties was selectively isolated from clove buds (Syzygium aromaticum Linn) using supercritical carbon dioxide extraction at 40 °C and pressure of 25 MPa with static and dynamic time of 120 and 30 min respectively using ground clove powder which was previously subjected to steam distillation. The extract was used as a flavor ingredient (replacing mustard in classical formulation) and also as a source of natural antioxidant in formulating a new mayonnaise product to improve its nutraceutical value and shelf-life. This product was found to be comparable to the mustard formulated sample (experimental control) organoleptically. The sample did not have typical pungency of clove and had improved physical properties such as increased color tonality with higher chroma values, lower thermal and non-thermal creaming, homogenous and compact microstructure and higher consistency index vis-à-vis the control and standard market samples, even at the end of the storage period of 6 months. Mayonnaise formulated with eugenol-lean clove extract had significantly higher antioxidant activity (IC50 = 10.85 mg/mL), phenolic content (1.89 mg gallic acid equivalent/g mayonnaise) and reducing power (11.29 mg BHT equivalent/g mayonnaise) than mustard-formulated mayonnaise and the market sample. While, the antioxidant activity and phytochemical properties tend to decrease after 30 days for the reference market sample and after 90 days for the experimental control sample, the mayonnaise formulated with eugenol-lean clove extract was found to be stable beyond 6 months.

New approach to 'top-and-bottom' whole blood separation using the multiunit TACSI WB system: quality of blood components.

BACKGROUND AND OBJECTIVES: TACSI whole blood system is designed to combine primary and secondary processing of six whole blood bags into plasma units, buffy coat and red blood cell concentrates. The aim of this study was to investigate the specifications and in vitro storage parameters of blood components compared with standard centrifugation and separation processing. MATERIALS AND METHODS: Whole blood bags, collected in CRC kits, were treated on a TACSI whole blood system. They were compared with whole blood bags collected in Composelect kits. In addition to routine quality control analyses, conservation studies were performed on red blood cell concentrates for 42 days and on plasma for 6 months. Platelets pools with five buffy coats were also created, and cellular contamination was evaluated. RESULTS: Red blood cell concentrates produced from TACSI whole blood met European quality requirements. For white blood cell count, one individual result exceeded 1 × 10(6) cells/unit. All plasma units fell within specifications for residual cellular contamination and storage parameters. The performances of the TACSI whole blood system allow for the preparation of low volume buffy coats with a recovery of 90% of whole blood platelets. Haemoglobin losses in TACSI BC are smaller, but this did not result in higher haemoglobin content of red cells. These BC are suitable for the production of platelet concentrates. CONCLUSION: From these in vitro data, red blood cell concentrates produced using TACSI whole blood are suitable for clinical use with a quality at least equivalent to the control group.

Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-ß-D-glucan.

The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtßG) and modified oat derived 1,4-ß-D-glucan (OzßG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2). The treated soymilk was characterized for physical, chemical, nutritional, rheological, particle size, zeta potential, sensory and storage stability characteristics. The results revealed that 1, 4-ß-D-glucan incorporation increased the acidity (0.67 to 0.73 %), viscosity (3.4 to 4.7 Cp) and ash content (0.74 to 0.92 %), however color remains natural. The frequency sweep and shear experiments showed that the 1,4-ß-D-glucan modified the rheological parameters of the soymilk. The sensory analysis (n = 30) indicated that texture, mouthfeel and overall acceptability (8.38). Compared to OzßG-treated soymilk, UtßG soymilk, especially S2, exhibited superior thickening and rheological properties. The storage study indicated minimal phase separation in 1,4-ß-D-glucan-incorporated samples, maintaining stability for 15 days under refrigerated conditions without compromising overall quality. Thus, this study provides valuable insights into the potential application of 1,4-ß-D-glucan for improving the technological quality of soymilk that highlights possible implications for its commercialization potential.

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese.

The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed to develop the nanoparticles using E. purpurea flower extract (EP-NPs). The film was developed using locust protein (Loc-Pro) and different levels of EP-NPs [2.0% (T3), 1.5% (T2), 1.0% (T1), and 0.0% (T0)]. It was characterised and evaluated for efficacy using parmesan cheese (Par-Che) as a model system stored for 90 days (4 ± 1 °C). The addition of EP-NPs markedly enhanced the antioxidant and antimicrobial activities of the Loc-Pro-based film as indicated by the results of radical-scavenging activity (ABTS and DPPH), total-flavonoid and total-phenolic contents, ion-reducing potential (FRAP), and inhibitory halos (mm). It also increased (P < 0.05) the density (g/ml), redness (a*), and yellowness (b*) and reduced (P < 0.05) the WVTR (mg/m2t), transparency (%) and lightness (L*) of the Loc-Pro-based film. The film incorporated with EP-NPs showed a marked desirable impact on protein oxidation, lipid stability, microbial quality and antioxidant potential of Par-Che during 90 days of storage. While cheese samples without any film showed mean values of 2.24 mg malondialdehyde/kg, 0.79% oleic acid, 1.22 nm/mg protein, 2.52 log CFU/g and 1.24 log CFU/g on day 90 for TBARS, FFA, total carbonyl content, total plate count and psychrophilic count, samples within T3 films showed significantly lower values of 1.82, 0.67, 0.81, 2.15, and 0.81, respectively. A positive impact of the Loc-Pro-based film was found on the sensory characteristics of Par-Che. Both the Loc-Pro-based film and the digestion simulation improved the radical-scavenging activity and ion-reducing potential of the Par-Che. Our results indicate the potential of Loc-Pro-based film as a means to enhance the storage quality of cheese.

Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeats.

Pecan is a major specialty crop produced in the United States. Sensory evaluation and chemical analyses of pecan nutmeats are integral components of shelf life and have been employed to investigate changes during storage, but there remains a lack of knowledge regarding storage stability. Specifically, the association between shelf life and chemical characteristics has not been investigated. We aimed to investigate the chemical changes in pecan nuts during a range of storage treatments (temperature, relative humidity, packaging material, and modified atmosphere). The results of the chemical analyses were used to build a volatile compound-based sensory prediction model. The work has utility as a rapid method to measure lipid oxidation in pecan, which is of value to the pecan industry. The research also determined a possible association between pecan nut volatile compounds and sensory attributes of pecans, and their perception by human subjects. Building a sensory-based prediction model would reduce dependency on expensive and time-consuming sensory methods.

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs.

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fish gelatin content on the physico-chemical, textural, cooking, and sensory properties of meatballs was studied. Further, the shelf-life of meatballs was also studied at 4 °C for 15 days and -18 °C for 60 days. The addition of fish gelatin to meatballs decreased the fat content by 67.2% and 79.7% and increased the protein content by 20.1% and 66.4% in comparison to control and Branded Meatballs, respectively. As compared to the Control Meatballs, the addition of fish gelatin also reduced hardness by 26.4% and increased yield and moisture retention in the RTC meatballs by 15.4% and 20.9%, respectively. Sensory analysis suggested that a 5% fish gelatin addition in meatballs has the best acceptability among all tested treatments. Storage study indicated that the addition of fish gelatin to RTC meatballs delayed lipid oxidation during both refrigerated and frozen storage. The results suggested that pink perch gelatin can be used as a fat replacer in chicken meatballs and can potentially increase their shelf-life.

Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements.

Omega-3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3-rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega-3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p-AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p-AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p-AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega-3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.

Effect of Fluidized Bed Drying, Matrix Constituents and Structure on the Viability of Probiotic Lactobacillus paracasei ATCC 55544 during Storage at 4 °C, 25 °C and 37 °C.

The stabilization of probiotics for application in non-refrigerated food products is a challenging task. In the present study, probiotic Lactobacillus paracasei (Lacticaseibacillus paracasei) ATCC 55544 cells were immobilized in a dairy matrix comprising of whole milk powder, skim milk powder, or milk protein isolate using fluidized bed drying technology. The samples were taken out at different drying stages, with an apparent water activity (aw) of aw 0.5, aw 0.4, and aw 0.3, respectively, and vacuum-packed to maintain the aw and stored at three different temperatures of 4 °C, 25 °C, and 37 °C. The study evaluated the impact of matrix constituents, milk fat, protein, and carbohydrate on the viability of encapsulated probiotic L . paracasei ATCC 55544 during storage for 1 month. The whole milk powder matrix provided superior protection to the bacteria. Confocal Laser Scanning Microscopy (CLSM) was used to investigate the structure of the immobilizing matrix and the location of the probiotic L. paracasei cells embedded within the matrix. The CLSM study revealed that the probiotic bacterial cells are mostly embedded as clusters beneath the top layer. We hypothesize that the biofilm-like structure, together with the protective whole milk powder matrix, helps to retain the superior viability of probiotic cells during storage at non-refrigerated storage conditions of 25 °C and 37 °C.

Preparation of osmotic dehydrated ripe banana slices.

Process for preparation of ripe banana slices using osmotic dehydration was standardized. Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices were divided into 5 lots and pretreated with sulphur fumigation @ 2 g/kg of slices for 2 h then each lot was soaked in 60 (0)Brix sugar syrup containing 0.1% KMS + 0.1 % citrate, 0.1% KMS + 0.1% citrate + 0.2%, 0.4% and 0.8% ascorbic acid and control respectively. After 16 h soaking, quick washing, blotting and then cabinet drying at 55 °C for 10 h up to 18% moisture content was done. The dried products were packed in 200 gauge polypropylene bags and stored at ambient condition for 6 months. The chemical, microbial and organoleptic changes were monitored for 6 months. The osmo-dried banana slices prepared with sulphur fumigation @ 2 g /kg slices for 2 h followed by soaking in 60(0)Brix sugar syrup containing 0.1% KMS + 0.1% citrate + 0.2% ascorbic acid were found better with respect to colour and appearance, flavour, texture, taste and overall acceptability with non-stickiness of the product. Storage study showed that there was marginal decrease in moisture content and organoleptic quality and increase in TSS, total sugars and reducing sugars content of osmodried banana slices. The products were found microbiologically safe and sensorily acceptable up to 6 months storage at ambient condition.

Energy Storage Behavior of Lithium-Ion Conducting poly(vinyl alcohol) (PVA): Chitosan(CS)-Based Polymer Blend Electrolyte Membranes: Preparation, Equivalent Circuit Modeling, Ion Transport Parameters, and Dielectric Properties.

Plasticized lithium-ion-based-conducting polymer blend electrolytes based on poly(vinyl alcohol) (PVA):chitosan (CS) polymer was prepared using a solution cast technique. The conductivity of the polymer electrolyte system was found to be 8.457 × 10-4 S/cm, a critical factor for electrochemical device applications. It is indicated that the number density (n), diffusion coefficient (D), and mobility (µ) of ions are increased with the concentration of glycerol. High values of dielectric constant and dielectric loss were observed at low frequency region. A correlation was found between the dielectric constant and DC conductivity. The achieved transference number of ions (tion) and electrons (te) for the highest conducting plasticized sample were determined to be 0.989 and 0.011, respectively. The electrochemical stability for the highest conducting sample was 1.94 V, indicated by linear sweep voltammetry (LSV). The cyclic voltammetry (CV) response displayed no redox reaction peaks through its entire potential range. Through the constructing electric double-layer capacitor, the energy storage capacity of the highest conducting sample was investigated. All decisive parameters of the EDLC were determined. At the first cycle, the specific capacitance, internal resistance, energy density, and power density were found to be 130 F/g, 80 Ω, 14.5 Wh/kg, and 1100 W/kg, respectively.

Total carotene content and quality characteristics of pumpkin flavoured buffalo milk.

As per the World Health Organization (WHO) and Global Hunger Index, the incidence of malnutrition and Vitamin-A deficiency in preschool-age children is higher in South-East Asian countries. Therefore, this study was envisaged to formulate value-added flavoured buffalo milk and to carry out the sensory evaluation, nutritional analysis, storage characteristics and total carotene content of the developed product. Flavoured buffalo milk was prepared by incorporation of Cucurbita pepo (Pumpkin) pulp and ground sugar at a concentration of 15% and 10%, respectively. The formulation was found preeminent by panellists and then subjected to nutritional analysis and storage studies at room temperature following "in bottle heat treatment". Nutritional analysis revealed that the protein, fat, total carbohydrates, total ash and moisture content of pumpkin flavoured buffalo milk were 3.07%, 5.21%, 12.63%, 0.61% and 78.48%, respectively. The storage study of flavoured buffalo milk showed a significantly (p < 0.05) declined score in colour and appearance as well as flavour only after day 90. The overall acceptability score also declined significantly (p < 0.05) after day 60 of storage. Though the sensory score declined gradually during the storage period, the product was liked by the panellist even till day 180. The carotene content of pumpkin flavoured buffalo milk was 1.2 mg/100 g at day 0 and it decreased significantly as storage prolongs. The nutritional components were not affected significantly during the 180 days storage period. Standard plate counts, coliform counts as well as yeast and mould counts were not detected during storage of pumpkin flavoured buffalo milk.

Optimized method for the quantification of pyruvic acid in onions by microplate reader and confirmation by high resolution mass spectra.

The present study describes the rapid microplate method to determine pyruvic acid content in different varieties of onions. Onion juice was treated with 2,4-dinitrophenylhydrazine to obtain hydrazone, which was further treated with potassium hydroxide to get stable colored complex. The stability of potassium complex was enhanced up to two hours and the structures of hydrazones were confirmed by LC-MS for the first time. The developed method was optimized by testing different bases, acids with varying concentrations of dinitrophenyl hydrazine to get stable color and results were comparable to developed method. Repeatability and precision showed <9% relative standard deviation. Moreover, sweet onion juice was stored for four weeks at different temperatures for the stability; the pyruvate remained stable at all temperatures except at 25°C. Thus, the developed method has good potential to determine of pungency in large number of onions in a short time using minimal amount of reagents.