Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread produc...Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>展开更多
In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and ar...In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography(HPLC) and gas chromatography–mass spectrometry(GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis(HCA) and principal component analysis(PCA)models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression(PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ-decalactone, andδ-dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches.展开更多
The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-fami...The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had lower pH (3.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.32) compared to samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (4.22</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C sample containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had the least microbial count (7.6</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">5</span></sup><span style="font-family:Verdana;"> ± 4.51 cfu/g), followed by the sample containing 0.2% </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (2.4</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 11.14 cfu/g) and the control (8.6</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 5.57</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">cfu/g). The study revealed that addition of okra pectin at 0.2% improved the consumer acceptability of yoghurt and 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.展开更多
Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (A...Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.展开更多
The perceived visual quality of fruits and vegetables plays a central role in the choices made by retail customers.Machine learning(ML)approaches based on image analysis have been recently proposed to overcome the poo...The perceived visual quality of fruits and vegetables plays a central role in the choices made by retail customers.Machine learning(ML)approaches based on image analysis have been recently proposed to overcome the poor efficiency and subjectivity of human visual evaluation as well as the expensiveness and destructiveness of physical and chemical methods that measure internal indicators.In this paper,we propose a ML method based on Random Forests for estimating the chlorophyll and ammonia contents(considered,in the literature,reliable indicators of product freshness)from images of fresh-cut rocket leaves.Our approach copes with specific issues raised by(i)the non-uniform distributions of ammonia and chlorophyll values and(ii)the need to provide insights into the features that produce a particular model outcome,aiming to enhance its trustworthiness.Our experiments,performed on real images of fresh-cut rocket leaves,proved that the proposed approach significantly outperforms 7 competitor methods,obtaining an improvement of the RSE results of 6.6%for the prediction of the ammonia and of 10.4%for the prediction of the chlorophyll over its best competitor.Moreover,a specific analysis of the explainability of the predictions showed that the learned models are based on reasonable features,empowering their acceptance in real-world applications.展开更多
Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional d...Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects.展开更多
The consumption of insects(entomophagy)has recently attracted global attention for health reasons as well as environmental and economic benefits.Achieving environmentally sustainable food security is currently one of ...The consumption of insects(entomophagy)has recently attracted global attention for health reasons as well as environmental and economic benefits.Achieving environmentally sustainable food security is currently one of the biggest global challenges.A wide range of edible insect species,with their high contents in protein,fat,minerals,vitamins and fiber,can play a significant role in addressing food insecurity.Advantages of entomophagy include a high feed-conversion efficiency of insects and the rearing on organic side streams,adding value to waste and decreasing environmental contamination.Compared to cattle raising,insects emit relatively few greenhouse gases and little ammonia and require significantly less land and water.The nutritional quality of edible insects appears to be equivalent and sometimes superior to that of foods derived from birds and mammals.Insect farming may offer a sustainable means of food production.Since edible insects are calorie dense and highly nutritious,their consumption has the potential to reduce famine worldwide.The presence of high-quality protein and various micronutrients as well as potential environmental and economic benefits render edible insects globally a major potential future food.However,consumer acceptance remains a major obstacle to the adoption of insects as a food source in many Western countries.展开更多
Kaji lemon(Citrus jambhiri)is a variety of lemon known for its high concentration of ascorbic acid,natural compounds,and cholesterol-lowering effects.However,a lack of appropriate postharvest storage can negatively af...Kaji lemon(Citrus jambhiri)is a variety of lemon known for its high concentration of ascorbic acid,natural compounds,and cholesterol-lowering effects.However,a lack of appropriate postharvest storage can negatively affect lemon fruits'shelf life and marketability,causing significant quality loss.Shellac wax is wellknown for its film-forming,water-resistant,and gas-and moisture-barrier properties,which can be used as a coating material.In this research,shellac wax-based coating formulations were prepared by incorporating Aloe vera(AV)gel and eugenol as antioxidant and antibacterial agents to preserve the postharvest qualities of Kaji lemons during postharvest storage.The effectiveness of the coated fruits was determined by assessing various physicochemical quality parameters,including weight loss,total soluble solids,firmness,pH,acidity,and decay index,periodically at 5-day intervals during ambient storage.The obtained results revealed that the fruits treated with shellac wax containing eugenol nanoemulsion(ENE)and AV exhibited promising outcomes and prolonged shelf life of the fruits for 21 days with minimal weight loss,maintained firmness,and exhibited the least decay during ambient storage conditions.Moreover,the incorporation of eugenol oil nanoemulsion and AV gel into the coatings improved their physicochemical and functional characteristics,including enhanced antimicrobial activities against foodborne bacterial pathogens(Escherichia coli and Bacillus subtilis).展开更多
文摘Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. <span style="font-family:Verdana;">The aim of the study was</span><span style="font-family:Verdana;"> to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4</span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">×</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour +</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">80% wheat flour and </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">D</span></span></span><span><span><span style="font-family:;" "=""><span style="font-family:Verdana;"> = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was </span><span style="font-family:Verdana;">significant</span><span style="font-family:Verdana;"> difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall </span><span style="font-family:Verdana;">acceptability</span><span style="font-family:Verdana;"> 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.</span></span></span></span>
基金supported by the National Natural Science Foundation of China (31260467)the Introduction of Talent of Southwest University from China (SWU112075)
文摘In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chromatography(HPLC) and gas chromatography–mass spectrometry(GC–MS) and their key individual characteristic flavor compounds were identified by multivariate analysis integrated with consumers' evaluation. No significant differences in sugar and organic acid were observed between 3 types of peaches. In hierarchical clustering analysis(HCA) and principal component analysis(PCA)models, 3 types of peaches could not be differentiated by sugars or organic acids, but could be identified completely by aroma volatiles or by flavor compounds. A partial least squares regression(PLSR) model revealed that the key individual characteristic volatiles in nectarine, honey peach, and flat peach are C9 compounds and terpenic compounds, norisoprenoids and C6 compounds, and benzaldehyde, γ-decalactone, andδ-dodecalactone, respectively. These results suggest that sugars and organic acids form the background flavor of peach fruit and lactones shape the typical peach aroma. However, the individual aroma volatiles play the decisive role in unique flavor determination of different types of peaches.
文摘The objective of this work was to investigate the effect of okra pectin from two genotypes (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentration</span><span style="font-family:Verdana;">s</span><span style="font-family:Verdana;"> (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin were most preferred by panelists. Water holding capacity varied significantly with those containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin higher than </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had lower pH (3.60</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.32) compared to samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (4.22</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C sample containing 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin had the least microbial count (7.6</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">5</span></sup><span style="font-family:Verdana;"> ± 4.51 cfu/g), followed by the sample containing 0.2% </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">asha</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin (2.4</span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 11.14 cfu/g) and the control (8.6</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">×</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">10</span><sup><span style="font-family:Verdana;">7</span></sup><span style="font-family:Verdana;"> ± 5.57</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">cfu/g). The study revealed that addition of okra pectin at 0.2% improved the consumer acceptability of yoghurt and 0.2% </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">agbagoma</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.
文摘Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.
基金supported by the project FAIR-Future AI Research(PE00000013)spoke 6–Symbiotic AI,under the NRRP MUR program funded by the NextGenerationEU and by the project Prin 2017“SUS&LOW-Sustaining low-impact practices in horticulture through non-destructive approach to provide more information on fresh produce history and quality”(grant number:201785Z5H9)from the Italian Ministry of University and Research。
文摘The perceived visual quality of fruits and vegetables plays a central role in the choices made by retail customers.Machine learning(ML)approaches based on image analysis have been recently proposed to overcome the poor efficiency and subjectivity of human visual evaluation as well as the expensiveness and destructiveness of physical and chemical methods that measure internal indicators.In this paper,we propose a ML method based on Random Forests for estimating the chlorophyll and ammonia contents(considered,in the literature,reliable indicators of product freshness)from images of fresh-cut rocket leaves.Our approach copes with specific issues raised by(i)the non-uniform distributions of ammonia and chlorophyll values and(ii)the need to provide insights into the features that produce a particular model outcome,aiming to enhance its trustworthiness.Our experiments,performed on real images of fresh-cut rocket leaves,proved that the proposed approach significantly outperforms 7 competitor methods,obtaining an improvement of the RSE results of 6.6%for the prediction of the ammonia and of 10.4%for the prediction of the chlorophyll over its best competitor.Moreover,a specific analysis of the explainability of the predictions showed that the learned models are based on reasonable features,empowering their acceptance in real-world applications.
文摘Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects.
文摘The consumption of insects(entomophagy)has recently attracted global attention for health reasons as well as environmental and economic benefits.Achieving environmentally sustainable food security is currently one of the biggest global challenges.A wide range of edible insect species,with their high contents in protein,fat,minerals,vitamins and fiber,can play a significant role in addressing food insecurity.Advantages of entomophagy include a high feed-conversion efficiency of insects and the rearing on organic side streams,adding value to waste and decreasing environmental contamination.Compared to cattle raising,insects emit relatively few greenhouse gases and little ammonia and require significantly less land and water.The nutritional quality of edible insects appears to be equivalent and sometimes superior to that of foods derived from birds and mammals.Insect farming may offer a sustainable means of food production.Since edible insects are calorie dense and highly nutritious,their consumption has the potential to reduce famine worldwide.The presence of high-quality protein and various micronutrients as well as potential environmental and economic benefits render edible insects globally a major potential future food.However,consumer acceptance remains a major obstacle to the adoption of insects as a food source in many Western countries.
基金the Department of Biotechnology(DBT),Government of India for the Research Funding(BT/PR39789/NER/95/1664/2020)。
文摘Kaji lemon(Citrus jambhiri)is a variety of lemon known for its high concentration of ascorbic acid,natural compounds,and cholesterol-lowering effects.However,a lack of appropriate postharvest storage can negatively affect lemon fruits'shelf life and marketability,causing significant quality loss.Shellac wax is wellknown for its film-forming,water-resistant,and gas-and moisture-barrier properties,which can be used as a coating material.In this research,shellac wax-based coating formulations were prepared by incorporating Aloe vera(AV)gel and eugenol as antioxidant and antibacterial agents to preserve the postharvest qualities of Kaji lemons during postharvest storage.The effectiveness of the coated fruits was determined by assessing various physicochemical quality parameters,including weight loss,total soluble solids,firmness,pH,acidity,and decay index,periodically at 5-day intervals during ambient storage.The obtained results revealed that the fruits treated with shellac wax containing eugenol nanoemulsion(ENE)and AV exhibited promising outcomes and prolonged shelf life of the fruits for 21 days with minimal weight loss,maintained firmness,and exhibited the least decay during ambient storage conditions.Moreover,the incorporation of eugenol oil nanoemulsion and AV gel into the coatings improved their physicochemical and functional characteristics,including enhanced antimicrobial activities against foodborne bacterial pathogens(Escherichia coli and Bacillus subtilis).
