Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge

Wang, Qi; Liu, Cong; Jing, Yan-ping; Fan, Sanhong; Cai, Jin

doi:10.1016/j.lwt.2019.01.037

Cited by 17 publications

(15 citation statements)

References 26 publications

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“…As mentioned by Wang, Liu, Jing, Fan, and Cai (), 10 panelists ( n = 10; including five females and five males, aging from 27 to 50 years) familiar with sensory evaluation techniques and regular consumers of dairy desserts, evaluated the sensory quality of the prepared samples. The panelists were presented with six coded dairy dessert samples (40 g) developed with different concentrations of date syrup, date powder, and sugar, respectively, according to the combinations generating by the mixture design: 2–14–0% (MDD 1 ), 2–2–12% (MDD 2 ), 2–2–12% (MDD 3 ), 2–14–0% (MDD 4 ), 14–2–0% (MDD 5 ), and 14–2–0% (MDD 6 ), and two other formulations developed with date syrup 16–0–0% (SDD) and date powder 0–16–0% (PDD), using a 5‐point hedonic scale, ranging from 5 (extremely liked) to 1 (extremely disliked), for each sensory attribute: texture, hardness, granularity, sweetness, color, odor, flavor, and savor with an evaluation of the overall acceptability on a scale of 1–9.…”

Section: Methodsmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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Second-grade dates can be valorized by its uses in the production of nutritive foods with health benefits. Date syrup (DS), date powder (DP), and their different concentrations, using D-optimal mixture design, were used for the formulation of dairy desserts: syrup dairy dessert (SDD) and mixture dairy dessert (MDD). The optimized mixture proportions of the best dairy dessert formulation, containing date syrup (14%) and powder (2%) as a sugar substitute (0%), were determined to achieve the desired sensory for the effective formulation process. Significant differences in water, protein, fat, and sugar contents were found between SDD, MDD, and commercial dairy dessert (CDD) used as standard, respectively. SDD exhibited the highest total phenolic content (0.65 ± 0.04 mg GAE/g), DPPH inhibition (4.00 ± 0.82%), and reducing power (2.75 ± 0.10%) followed by MDD and CDD. The absence of germs indicated a high microbiological quality of dairy desserts. Rheological measurements revealed that all samples exhibited a weak gel structure and shear thinning behavior. Desserts supplemented with dates led to desserts with an homogeneous structure. Practical applicationsThe evolution of technological processes, conservation techniques, and distribution has led to the development of a wide range of "milks for consumption". The success of these fresh dairy desserts is explained by their beneficial effect on health and organoleptic properties that are appreciated by the consumers. The most delicate in the production of dairy dessert is the development of a "formulation" with the choice of ingredients, and their respective proportion; the amount of sugar, aroma, taste, and color. Phoenix dactylifera L. have a vital therapeutic properties, it represents an inexhaustible source of bioactive compounds such as polyphenols. So the objective of the present study is to formulate new dairy desserts with date syrup and powder (by-products from common date fruits) as a sweetener-ingredient in order to substitute sugars. How to cite this article: Djaoud K, Boulekbache-Makhlouf L, Yahia M, et al. Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics. J Food Process Preserv. 2020;44:e14414.

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Section: Methodsmentioning

confidence: 99%

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Djaoud

Boulekbache‐Makhlouf

Yahia

et al. 2020

J Food Process Preserv

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“…Six trained team members participated in the sensory research of tomatoes. Each tomato was tasted and scored by at least five consumers or farmers on a 1–5 scale for the color (green, pink, and red), flavor (smelly, light smelly and fragrance), taste (sour, light sour and sugary) and texture (firm, light firm, and soft) (Torbica et al, 2016; Q. Wang, Liu, Jing, Fan, & Cai, 2019). The average values of these scores were defined as sensory evaluation scores.…”

Section: Methodsmentioning

confidence: 99%

Identification of tomato maturity based on multinomial logistic regression with kernel clustering by integrating color moments and physicochemical indices

Jiang

Bian

Wang

et al. 2020

J Food Process Engineering

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The identification of tomato maturity is significant to extend the fruit shelf life and generate the scientific processing strategy. Tomato maturation is a gradual process, and the internal physicochemical characteristics are most related to maturity states. Merely choosing visual features to identify maturity would cause discriminant errors. This study designed a simple and effective identification method for tomato maturity by integrating color moments and physicochemical indices. The color moments were extracted by an adaptive K-means clustering image processing program, and firmness, soluble solid content and sensory evaluation were measured by professional techniques. The optimal multidimensional index set was formulated according to color moments and physicochemical indices simultaneously. To reduce the confusion between adjacent stages, a novel multinomial logistic regression with kernel clustering (MLRKC) method was designed to identify maturity, and the accuracy was 95.83% for tomato testing set. Moreover, the traditional image features set and some classic methods were applied to verify the performance of proposed method, respectively. Finally, the proposed method was applied to identify the tomatoes in the realistic circumstance. The identification results demonstrated satisfactory performances and promising applications of MLRKC method integrating color moments and physicochemical indices. Practical Applications Tomato is a climacteric fruit which could mature after harvesting. Identification tomato maturity stage is significant to decide the optimal transportation modes, inventory strategies and processing technology. Traditional methods for identifying tomato maturity were high-cost and complicated, which were inefficient for small-scale production. The method proposed in this study could simply the identification steps and reduce the operating cost, and also provide more accurate and valuable information. The investigated theoretical basis could be incorporated into the small farmers and small-scale food processing companies to achieve tomato precision processing with low additional costs. 1 | INTRODUCTION Tomato is rich in nutrients such as vitamins, carotenes, dietary fiber, and is an essential part of human daily diets (Feng, Zhang, Adhikari, & Guo, 2019). As one of the climacteric fruits, tomato has the postharvest maturity characteristics, that is, maturing after harvesting

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“…Fermentation is used to make proso millet beverages (i.e., wine and beer, as discussed in Section 6.5) and porridge (Section 6.1). Process optimization involves selection of factors such as bacteria (Wang, Liu, Jing, Fan, & Cai, 2019) and yeast strains (Zarnkow, Faltermaier, Back, Gastl, & Arendt, 2010), fermentation time and temperature, and in the case of porridge the ratio of liquid to solids (Wang et al., 2019). Numerous studies on millets, summarized by Adebiyi et al.…”

Section: Processing: Part Of the Yellow Cluster But Linked To All Otmentioning

confidence: 99%

“…Wang et al. (2019) compared fermentation of proso millet via lactic acid bacteria, acetic acid bacteria, and yeast. Response surface methodology was used to optimize the fermentation conditions based on sensory scores for color, flavor, taste, and texture.…”

Section: The Green Cluster: Quality Of Products With Proso Milletmentioning

confidence: 99%

“…Response surface methodology was used to optimize the fermentation conditions based on sensory scores for color, flavor, taste, and texture. Highest rated sour millet porridge was produced using a 1:1:1 combination of the two bacteria strains ( Acetobacter aceti and Lactobacillus brevis ) and baker's yeast, and described by the trained panel as milky white, soft, and of sour smell and millet taste (as opposed to bitter) (Wang et al., 2019). Such studies could encourage proso millet consumption in dry regions that would especially benefit from its cultivation.…”

Section: The Green Cluster: Quality Of Products With Proso Milletmentioning

confidence: 99%

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Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

Marti

Tyl

2020

Comp Rev Food Sci Food Safe

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Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten‐free “ancient” grain and millet‐based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).

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Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge

Cited by 17 publications

References 26 publications

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Dairy dessert processing: Effect of sugar substitution by date syrup and powder on its quality characteristics

Identification of tomato maturity based on multinomial logistic regression with kernel clustering by integrating color moments and physicochemical indices

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

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