Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies: Quality and Sensory Analyses

Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer's spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.Copyright © 2023 Bentham Science Publishers.

Consumer Perception and Acceptability of Plant-Based Alternatives to Chicken.

The prevalence of plant-based alternatives (PBAs) to meat in the marketplace has been increasing in recent years due to consumer demand. One of these plant-based products has aimed to mimic chicken products, specifically chicken nuggets. However, few sensory studies have been conducted on these products. The objective of this study is to evaluate the sensory properties, acceptability, and consumer perception of these PBAs. Participants (n = 105) were asked to evaluate five PBAs and a control (chicken nugget) using hedonic scales and a check-all-that-apply question. They also answered an open-ended comment question about PBAs. The participants separated the control from the PBAs in terms of their hedonic scores and sensory properties. They separated the PBAs based on their textural properties and if they had off-flavors. Participants disliked PBAs that were associated with an aftertaste, as well as beany, fibrous, and chewy attributes. The participants believed the PBAs currently on the market did not successfully mimic a chicken nugget and that improvement is needed, but they did believe PBAs are environmentally friendly.

Development of Salmon Protein Based Shelf Stable Snacks and Improving Their Storage Quality Using Solanum nigrum, a Natural Immune Booster

The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T-1), 30% (T-2), 40% (T-3), and 0.0% (control). The snacks containing optimum level of protein powder (30%) were incorporated with S. nigrum extract (1.0%) and stored at room temperature (25 +/- 1 degrees C) for 75 days. Incorporation of salmon protein powder significantly increased the protein and fat contents and decreased the carbohydrate content. The snacks containing 30% salmon protein powder showed highest scores for all sensory characteristics. The total phenolic content and DPPH-radical scavenging (% inhibition) of S. nigrum extract was 380 mg GAE/100 g and 79.0, respectively. Addition of S. nigrum extract significantly (P < .05) improved the lipid stability (reduced TBARS and free fatty acids) and microbial quality (total-plate and yeast/moulds), while enhancing the sensory quality of the snacks during storage. Salmon protein powder and S. nigrum can be used for the development of highly nutritive shelf stable snacks with improved lipid oxidative and microbial stability. The immune boosting properties of S. nigrum can be of health importance during this pandemic of SARS-CoV-2.

Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein.

Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, and (3) after tasting/after ECP statement. Attributes' liking scores were evaluated only after tasting/before ECP statement. Liking scores (mixed-effects ANOVA), emotions, and PI across moments within treatments/across treatments within moments were evaluated. Emotion-based penalty-lift analyses for OL within moments were assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed PI and variables' importance. Although formulations' OL and PI were similar across moments, plain and Italian chips had higher after-tasting (before and after ECP statement) OL than the Cajun chips. Moments indirectly affected OL via emotions elicitation. Valence and activation/arousal emotions discriminated across moments for the plain treatment whereas valence and mostly activation/arousal terms discriminated across moments for the Italian and Cajun treatments, respectively. For either formulation or moment, "interested" and "adventurous" positively affected OL. Before and after-tasting attribute liking, "satisfied," and "enthusiastic" emotions were critical in predicting after-tasting informed PI.

Thinking outside the booth: when Covid-19 pushed sensory testing to remote options

This commentary addresses the issue of remote testing with sensory and consumer panels, within the VSI Covid-19 and Sensory Science in Food Quality and preference. In particular, two papers on the topic will be discussed: Dinnella et al. “Remote testing: Sensory test during Covid-19 pandemic and beyond” and Han Seok et al. “Stay safe in your vehicle: Drive-in booths can be an alternative to indoor booths for laboratory sensory testing”. At the time of writing this piece, the pandemic has been among us for two years, highlighting the fact that remote testing strategies are more needed than ever. Testing methods should be developed, compared, validated and optimized, so sensory practitioners are prepared and can have an informed methodological choice when their projects are pushed “outside the sensory booth”. © 2022 The Author(s)

Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. Following the research, their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value;therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

US Consumers' Perceptions of Raw and Cooked Broken Rice.

Rice supplies about 20% of the calories to the world's consumers. Milling removes the outer husk and bran, breaking about 20% of the rice kernels during the milling process that equates to almost 100,000,000 tons of rice annually. Broken rice is discounted in price by almost half or relegated to non-human consumption. This study seeks to understand why this large percentage of rice production is discounted for human consumption. Consumers who routinely consume rice evaluated raw and cooked rice with 5%, 10%, 20%, 30% and 40% levels of brokens. Sensory analysis indicated the appearance of raw rice with high levels of brokens affected the price consumers were willing to pay. Panelists were not able to discern sensory differences amongst cooked rice samples with different brokens percentages despite an eight-fold difference in brokens (p < 0.01). From this, we concluded that the price discounts imposed on broken rice are not because of perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice. The five cooked-rice samples with different levels of broken rice inclusion did not differ in terms of willingness to purchase.

Remote testing: Sensory test during Covid-19 pandemic and beyond.

Restrictions adopted by many countries in 2020 due to Covid-19 pandemic had severe consequences on the management of sensory and consumer testing that strengthened the tendency to move data collection out of the laboratory. Remote sensory testing, organized at the assessor's home or workplace and carried out under the live online supervision of the panel leader, represents a trade-off between adequate control and the convenience of conducting testing out of the lab. The Italian Sensory Science Society developed the "Remote sensory testing" research project aimed at testing the effectiveness and validity of the sensory tests conducted remotely through a comparison with evaluations in a classical laboratory setting. Guidelines were developed to assist panel leaders in setting up and controlling the evaluation sessions in remote testing conditions. Different methods were considered: triangle and tetrad tests, Descriptive Analysis and Temporal Dominance of Sensations tests, all of which involved trained panels, and Check-All-That-Apply and hedonic tests with consumers. Remote sensory testing provided similar results to the lab testing in all the cases, with the exception of the tetrad test run at work. Findings suggest that remote sensory testing, if conducted in strict compliance with specifically developed sensory protocols, is a promising alternative to laboratory tests that can be applied with both trained assessors and consumers even beyond the global pandemic.

Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation.

Wearable sensors are nowadays largely employed to assess physiological signals derived from the human body without representing a burden in terms of obtrusiveness. One of the most intriguing fields of application for such systems include the assessment of physiological responses to sensory stimuli. In this specific regard, it is not yet known which are the main psychophysiological drivers of olfactory-related pleasantness, as the current literature has demonstrated the relationship between odor familiarity and odor valence, but has not clarified the consequentiality between the two domains. Here, we enrolled a group of university students to whom olfactory training lasting 3 months was administered. Thanks to the analysis of electrocardiogram (ECG) and galvanic skin response (GSR) signals at the beginning and at the end of the training period, we observed different autonomic responses, with higher parasympathetically-mediated response at the end of the period with respect to the first evaluation. This possibly suggests that an increased familiarity to the proposed stimuli would lead to a higher tendency towards relaxation. Such results could suggest potential applications to other domains, including personalized treatments based on odors and foods in neuropsychiatric and eating disorders.