Post-Harvest Quality and Sensory Evaluation of Mini Sweet Peppers

Renata Mussoi Giacomin; Leonel Vinícius Constantino; Alison Fernando Nogueira; Maria Beatriz Cadato Ruzza; Ariele Maria Morelli; Kelvin Shinohata Branco; Lais Martins Rossetto; Douglas Mariani Zeffa; Leandro Simões Azeredo Gonçalves

doi:10.3390/horticulturae7090287

Post-Harvest Quality and Sensory Evaluation of Mini Sweet Peppers

Horticulturae ◽

10.3390/horticulturae7090287 ◽

2021 ◽

Vol 7 (9) ◽

pp. 287

Author(s):

Renata Mussoi Giacomin ◽

Leonel Vinícius Constantino ◽

Alison Fernando Nogueira ◽

Maria Beatriz Cadato Ruzza ◽

Ariele Maria Morelli ◽

...

Keyword(s):

Sensory Analysis ◽

Nutritional Value ◽

Functional Foods ◽

Sweet Pepper ◽

Fruit Firmness ◽

Total Carotenoids ◽

Physical Chemical ◽

The World ◽

Wide Variability ◽

Different Shapes

Sweet pepper (Capsicum annuum L.) is one of the most consumed vegetables in the world, being recognized as a food with high nutritional value. Recently, the market for sweet and colorful mini peppers has increased, especially among the most demanding consumers in the novelties in vegetables and functional foods. In this sense, we evaluated mini sweet peppers genotypes (Akamu, Kaiki, Kalani, Kaolin e Moke from Isla® seeds) regarding the physical-chemical, nutritional and sensory analysis aspects. A wide variability was observed among genotypes, highlighting the Kalani genotype for total carotenoids, and the genotypes Akamu, Kaiki and Kaolin for phenolic totals content and antioxidant activity. Moke and Kaolin showed higher vitamin C content and fruit firmness. Based on sensory analysis, Kalani, Kaiki, Kaolin and Akamu obtained greater global acceptance. The genotypes can be considered an important marketing strategy of mini sweet peppers trade, associating different shapes, colors and nutritional quality.

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PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

Arquivos de Ciências Veterinárias e Zoologia da UNIPAR ◽

10.25110/arqvet.v23i2cont.2020.8265 ◽

2020 ◽

Vol 23 (2cont) ◽

Author(s):

Beatriz Meireles da Silva ◽

Luiz Gustavo de Freitas Vieira ◽

José Mateus Beltrami ◽

Grazielli De Fátima Serenini ◽

Nadir Silva dos Santos ◽

...

Keyword(s):

Bioactive Compounds ◽

Nutritional Value ◽

Functional Foods ◽

Curcuma Longa ◽

Chemical Characterization ◽

Health Problems ◽

Ph Values ◽

Turmeric Extract ◽

Physical Chemical

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.

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Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v5i3.155 ◽

2014 ◽

Vol 5 (3) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Janayna Presa da Silva ◽

Edna Regina Netto-Oliveira ◽

Suellen Cristina De Mico Pereira ◽

Antônio Roberto Giriboni Monteiro

Keyword(s):

Wheat Flour ◽

Sensory Analysis ◽

Specific Volume ◽

Nutritional Value ◽

Partial Replacement ◽

Total Carbohydrate ◽

Physical Chemical ◽

Physico Chemical ◽

Sensory Analyses ◽

Sensorial Evaluation

This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p<0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p<0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.DOI: 10.14685/rebrapa.v5i3.155

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Żywność funkcjonalna w Unii Europejskiej — pojęcie, wymagania i rozwój rynku

Ekonomia ◽

10.19195/2084-4093.23.4.12 ◽

2018 ◽

Vol 23 (4) ◽

pp. 151-167

Author(s):

Teresa Korbutowicz

Keyword(s):

Nutritional Value ◽

Functional Foods ◽

Good Health ◽

State Of Health ◽

The European Union ◽

Food Markets ◽

The World ◽

Quality Of Food ◽

The Relationship

Functional foods in the European Union — the concept, requirements and development of marketsThe interest of consumers in maintaining good health and the development of technology increase the importance of functional foods in the food markets. The functional foods themselves have a beneficial effect on health over nutritional value. It is not explicitly defined for the variety of food products included in this category.Undoubtedly the so-called health trend in societies afflicted with civilization diseases e.g. obesity, diabetes, cardiovascular disease, cancer has changed the consumer’s attitude towards food. The knowledge about the relationship between quality of food consumption and quality of life, especially a state of health of people was increased. The answer to these trends is the growing number of functional foods that are provided by entrepreneurs. There is also a growing consumption of such food in the world and European countries.

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Physico-Chemical, Functional and Proximate Properties of Standardised Millet Flakes

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i1231385 ◽

2021 ◽

pp. 88-94

Author(s):

S. Zubeda Sohan ◽

B. Anila Kumari ◽

W. Jessie Suneetha ◽

Biradar Gayatri

Keyword(s):

Nutritional Value ◽

Potable Water ◽

Physical Parameters ◽

Aperture Size ◽

Heavy Duty ◽

Ambient Conditions ◽

Physical Chemical ◽

Physico Chemical ◽

The World ◽

A Minor

Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of millet to prepare ready to cook (RTC) foods can increase its economic and nutritional value. The processing, physical, chemical and nutritional aspects were analysed against the commercially available foxtail and proso flakes to standardise. The decorticated grains were steeped in 5 L of potable water at ambient conditions (30 ± 2ºC) for 10 hr, autoclaved at 180ºC under the pressure of 20 to 24 lbs/psi for 10 min dried at 50ºC in a mechanical dryer to 18 ± 1% moisture content. The processed grains were rolled to flakes in a heavy-duty roller ﬂakes machine with an aperture size of 0.25 mm. The commercial foxtail and proso flakes had higher values for all physical parameters than standardised ones.

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Pineapple (Ananas comosus L.) By-Products Valorization: Novel Bio Ingredients for Functional Foods

Molecules ◽

10.3390/molecules26113216 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3216

Author(s):

Diana I. Santos ◽

Cátia F. Martins ◽

Renata A. Amaral ◽

Luísa Brito ◽

Jorge A. Saraiva ◽

...

Keyword(s):

Antioxidant Capacity ◽

Nutritional Value ◽

Large Scale ◽

Functional Foods ◽

Ananas Comosus ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Minimally Processed ◽

The World ◽

By Products

Pineapple is consumed on a large scale around the world due to its appreciated sensorial characteristics. The industry of minimally processed pineapple produces enormous quantities of by-products (30–50%) which are generally undervalued. The end-of-life of pineapple by-products (PBP) can be replaced by reuse and renewal flows in an integrated process to promote economic growth by reducing consumption of natural resources and diminishing food waste. In our study, pineapple shell (PS) and pineapple core (PC), vacuum-packed separately, were subjected to moderate hydrostatic pressure (225 MPa, 8.5 min) (MHP) as abiotic stress to increase bromelain activity and antioxidant capacity. Pressurized and raw PBP were lyophilized to produce a stable powder. The dehydrated samples were characterized by the following methodologies: chemical and physical characterization, total phenolic compounds (TPC), antioxidant capacity, bromelain activity, microbiology, and mycotoxins. Results demonstrated that PBP are naturally rich in carbohydrates (66–88%), insoluble (16–28%) and soluble (2–4%) fiber, and minerals (4–5%). MHP was demonstrated to be beneficial in improving TPC (2–4%), antioxidant activity (2–6%), and bromelain activity (6–32%) without affecting the nutritional value. Furthermore, microbial and mycotoxical analysis demonstrated that powdered PC is a safe by-product. PS application is possible but requires previous decontamination to reduce the microbiological load.

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A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v9.i12.2021.4425 ◽

2022 ◽

Vol 9 (12) ◽

pp. 181-185

Author(s):

W.M.A.D. Petra ◽

A.R.C Gunasena ◽

H.S.S. Perera ◽

Madhavi H. Hathurusinghe

Keyword(s):

Public Health ◽

Sensory Analysis ◽

Nutritional Value ◽

Ice Cream ◽

Consumer Acceptability ◽

Veterinary Public Health ◽

Sensory Acceptability ◽

The World ◽

Frozen Yogurt

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.

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Enhancement of Xanthophyll Synthesis in Porphyra/Pyropia Species (Rhodophyta, Bangiales) by Controlled Abiotic Factors: A Systematic Review and Meta-Analysis

Marine Drugs ◽

10.3390/md19040221 ◽

2021 ◽

Vol 19 (4) ◽

pp. 221

Author(s):

Florentina Piña ◽

Loretto Contreras-Porcia

Keyword(s):

Systematic Review ◽

Nutritional Value ◽

Abiotic Factors ◽

Meta Analysis ◽

Culture Method ◽

Red Alga ◽

Ecological Distribution ◽

Total Carotenoids ◽

Carotenoid Profile ◽

Maximum Content

Red alga species belonging to the Porphyra and Pyropia genera (commonly known as Nori), which are widely consumed and commercialized due to their high nutritional value. These species have a carotenoid profile dominated by xanthophylls, mostly lutein and zeaxanthin, which have relevant benefits for human health. The effects of different abiotic factors on xanthophyll synthesis in these species have been scarcely studied, despite their health benefits. The objectives of this study were (i) to identify the abiotic factors that enhance the synthesis of xanthophylls in Porphyra/Pyropia species by conducting a systematic review and meta-analysis of the xanthophyll content found in the literature, and (ii) to recommend a culture method that would allow a significant accumulation of these compounds in the biomass of these species. The results show that salinity significantly affected the content of total carotenoids and led to higher values under hypersaline conditions (70,247.91 µg/g dm at 55 psu). For lutein and zeaxanthin, the wavelength treatment caused significant differences between the basal and maximum content (4.16–23.47 µg/g dm). Additionally, in Pyropia spp., the total carotenoids were considerably higher than in Porphyra spp.; however, the lutein and zeaxanthin contents were lower. We discuss the specific conditions for each treatment and the relation to the ecological distribution of these species.

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The role of edible insects to mitigate challenges for sustainability

Open Agriculture ◽

10.1515/opag-2020-0206 ◽

2021 ◽

Vol 6 (1) ◽

pp. 24-36

Author(s):

Raquel P. F. Guiné ◽

Paula Correia ◽

Catarina Coelho ◽

Cristina A. Costa

Keyword(s):

Nutritional Value ◽

Animal Feed ◽

World Population ◽

Edible Insects ◽

Strong Component ◽

Human Food ◽

The World ◽

Food And Feed ◽

Recent Trends

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.

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