ASSOCIATION OF STRAWBERRY YOGURT SENSORY PROPERTIES WITH PRODUCT COMPOSITION BY PROCRUSTES ANALYSIS

The flavor of eight samples of commercial strawberry yogurt was studied by Free-Choice Profile analysis (FCP). Generalized Procrustes Analysis (GPA) applied to FCP allowed differentiation between samples and highlighted flavor attributes responsible for the observed differences. The relation between sensory and physicochemical datasets was studied by means of GPA. Those samples with higher carbohydrate content were perceived as sweeter, having stronger strawberry flavor, and with more dairy and yogurt flavors. Samples with higher titratable acidity, ash and protein content were perceived as more acidic and higher in intensity of "faulty" or "defective" flavors. Higher moisture content was associated with lower intensity of "dairy" flavors (creamy, dairy, and yogurt) and greater intensity of rancid flavor. It is concluded that, though not often used to this end, GPA is a suitable method to study the relationship of sensory and instrumental measurements.     

Influence of Process and Formulation Parameters on Dissolution and Stability Characteristics of Kollidon? VA 64 Hot-Melt Extrudates

The objective of the present study was to investigate the effects of processing variables and formulation factors on the characteristics of hot-melt extrudates containing a copolymer (Kollidon® VA 64). Nifedipine was used as a model drug in all of the extrudates. Differential scanning calorimetry (DSC) was utilized on the physical mixtures and melts of varying drug–polymer concentrations to study their miscibility. The drug–polymer binary mixtures were studied for powder flow, drug release, and physical and chemical stabilities. The effects of moisture absorption on the content uniformity of the extrudates were also studied. Processing the materials at lower barrel temperatures (115–135°C) and higher screw speeds (50–100 rpm) exhibited higher post-processing drug content (~99–100%). DSC and X-ray diffraction studies confirmed that melt extrusion of drug–polymer mixtures led to the formation of solid dispersions. Interestingly, the extrusion process also enhanced the powder flow characteristics, which occurred irrespective of the drug load (up to 40% w/w). Moreover, the content uniformity of the extrudates, unlike the physical mixtures, was not sensitive to the amount of moisture absorbed. The extrusion conditions did not influence drug release from the extrudates; however, release was greatly affected by the drug loading. Additionally, the drug release from the physical mixture of nifedipine–Kollidon® VA 64 was significantly different when compared to the corresponding extrudates (f₂ = 36.70). The extrudates exhibited both physical and chemical stabilities throughout the period of study. Overall, hot-melt extrusion technology in combination with Kollidon® VA 64 produced extrudates capable of higher drug loading, with enhanced flow characteristics, and excellent stability.KEY WORDS: extrusion, Kollidon® VA 64, moisture absorption, nifedipine, solid dispersion     

EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY

This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods. PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages. The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.     

SENSORY PROPERTIES OF EXTRUDED CORN MEAL RELATED TO THE SPATIAL DISTRIBUTION OF PROCESS CONDITIONS

The quality determining factors of extruded products are affected by the temperature, shear and pressure generated by any input to the extruder during the short residence time (< 120s). Although the relationship of process history to measurable product qualities has been established, sensory qualities have not been well correlated to these process responses. Sensory attributes of extruded corn meal products were investigated and correlated to measured physical properties in this study. Corn meal was extruded in a twin screw extruder (Baker Perkins MPF 50/25; LD ratio 15:1) with step increases in screw speed from 200-400 rpm, and moisture from 16-22%. Principal component analysis (PCA) of main factors from sensory color, crispness, and adhesiveness was correlated to process torque, pressure and temperature. Spatial distribution of process response and product attributes showed crispness to be dependent on extrusion temperature. Porosity and adhesiveness were not correlated to any measured process response. PCA analysis identified significant differences in the effects of moisture and screw speed input to the extruder on product properties.     

DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING

Different Spanish unifloral honeys (eucalyptus, sunflower, rosemary, thyme, lavender, citrus, anise, quercus, and lemon blossom) and one multifloral honey were studied by Free-Choice Profiling (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to the FCP data allowed discrimination between samples and provided information on the attributes responsible for the differences observed. The honeys had significantly different sensory characteristics. Textural attributes were the predominant factor in discriminating between samples, and appearance (color included) was also correlated with GPA dimensions to a lesser extent.     

Effects of combined shear and thermal forces on destruction of Microbacterium lacticum.

A twin-screw extruder and a rotational rheometer were used to generate shear forces in concentrated gelatin inoculated with a heat-resistant isolate of a vegetative bacterial species, Microbacterium lacticum. Shear forces in the extruder were mainly controlled by varying the water feed rate. The water content of the extrudates changed between 19 and 45% (wet weight basis). Higher shear forces generated at low water contents and the calculated die wall shear stress correlated strongly with bacterial destruction. No surviving microorganisms could be detected at the highest wall shear stress of 409 kPa, giving log reduction of 5.3 (minimum detection level, 2 x 10(4) CFU/sample). The mean residence time of the microorganism in the extruder was 49 to 58 s, and the maximum temperature measured in the end of the die was 73 degrees C. The D(75 degrees C) of the microorganism in gelatin at 65% water content was 20 min. It is concluded that the physical forces generated in the reverse screw element and the extruder die rather than heat played a major part in cell destruction. In a rotational rheometer, after shearing of a mix of microorganisms with gelatin at 65% (wt/wt) moisture content for 4 min at a shear stress of 2.8 kPa and a temperature of 75 degrees C, the number of surviving microorganisms in the sheared sample was 5.2 x 10(6) CFU/g of sample compared with 1.4 x 10(8) CFU/g of sample in the nonsheared control. The relative effectiveness of physical forces in the killing of bacteria and destruction of starch granules is discussed.     

Effect of sucrose on the structure, mechanical strength and thermal properties of corn extrudates

The effects of sucrose on extrusion process parameters and the structural, mechanical and thermal characteristics of the resultant extrudates have been investigated. To this end, sucrose in concentrations between 0 and 10% by weight was added to corn meal prior to extrusion at two levels of moisture (15 and 20%). The resulting data revealed the following significant features. (i) At the higher moisture level, sucrose progressively reduced the specific mechanical energy, while exhibiting little effect at the lower moisture level. (ii) At both moisture levels, sucrose increased the bulk density and reduced the cell size; this effect was progressive for high extrusion moisture samples and evident only at high sucrose contents for low extrusion moisture samples. (iii) In extrudate samples equilibrated to moisture contents between 12 and 17% wt, sucrose progressively plasticized the structures, as assessed by compression, dynamic mechanical spectrometry, and differential scanning calorimetry. In the aggregate, these results showed that the addition of sucrose requires a modification of the extrusion operating conditions to produce extrudates with optimal textural and storage properties.     

Gradual Reduction in Sodium Content in Cooked Ham,with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

The European diet today generally contains too much sodium (Na⁺). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na⁺ was replaced by K⁺. The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na⁺-ions by K⁺-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7–1.4% salt, led to a decrease in WHC and an increase in expressible moisture.     

Improvement of nutritional quality of cultured sobaity sea bream,Sparidentex hasta (Valenciennes) muscle by preharvest feeding of finisher feeds

A 6‐month long study was conducted to improve the nutritional quality of the cultured sobaity bream, Sparidentex hasta by feeding them finisher feeds containing high docosahexaenoic acid (DHA) at the last two months of the grow‐out stage so that the muscle DHA level be increased at par to the wild. A grow‐out feed used from the beginning until the end of the trial was considered as the control (Diet 1). Experimental diets 2 and 3 were formulated to contain 9.0% DHA (e.g. 1.68 g DHA/100 g feed) and 10.5% DHA (2.20 g DHA/100 g feed), by incorporating high DHA tuna oil into a sea bream grow‐out diet. For comparison, a commercial finisher feed (Diet 4) from Skretting, Italy was also used. The results of this study demonstrated that fish fed DHA enriched finisher diets resulted in significantly (p < .05) better growth, feed utilization and higher muscle eicosapentaenoic acid (EPA) and DHA content compared to those fed grow‐out diet. The muscle DHA and EPA of fish fed finisher diets were also higher than those of the whole year average DHA and EPA content of wild sobaity. An organoleptic evaluation showed no significant (p > .05) differences between sensory attributes of muscle from cultured and wild sea bream. The results of the study demonstrated that feeding finisher feed enriched with DHA at the later part of the grow‐out operation, the n‐3 PUFA levels of cultured sobaity can cost‐effectively be increased at par to the wild.     

Detection of quantitative trait loci for meat quality traits in cattle

A whole-genome scan was carried out to detect quantitative trait loci (QTL) affecting sensory, organoleptic, physical and chemical properties of meat. The study used phenotypic data from 235 second-generation cross-bred bull calves of a Charolais × Holstein experimental population. Loin muscle samples were evaluated for yield force, intramuscular fat and nitrogen contents, myofibrillar fragmentation index, haem pigment concentration, moisture content and pH at 24 h postmortem. A sensory assessment was performed on grilled loin and roasted silverside joints by trained panellists. A linear regression analysis based on 165 markers revealed 35 QTL at the 5% chromosome-wide significance level (20 for sensory traits and 15 for physical and chemical traits), five of which were highly significant ( F -value: ≥9). The most significant QTL was located on chromosome 6 (with the best likely position at 39 cM) and affected haem pigment concentration. The Holstein allele for this QTL was associated with an increase of 0.53 SD in the haem scores. A QTL for pH_24h was identified on chromosome 14 (at 40 cM) and a QTL for moisture content was identified on chromosome 22 (at 21 cM). Two highly significant QTL were identified for sensory panel-assessed traits: beef odour intensity (grilled sample) on chromosome 10 (at 119 cM), and juiciness (roast sample) on chromosome 16 (at 70 cM). The proportion of phenotypic variance explained by the significant QTL ranged from 3.6% (for nitrogen content on chromosome 10) to 9.5% (for juiciness, roast sample on chromosome 16).     

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

An association between dietary fish oil and decreased yolk weight and reduced sensory quality of eggs has been reported when eggs are enriched with n-3 FA from fish oil. Seaweeds are an important source of compounds that seem to increase egg weight when included in the laying hen diet. The objectives of this study were to determine the influence of the dietary seaweeds Macrocystis pyrifera, Sargassum sinicola and Enteromorpha sp. on the physical quality, lipid composition and consumer acceptability of n-3 FA enriched eggs. One-hundred and forty-four 35-week-old Leghorn hens were randomly distributed in four treatments that consisted of the inclusion of 2% of sardine oil (SO) and 10% of each marine alga (MA) in laying hens' diets; a control diet (C) was also prepared. The study lasted 8 weeks and egg physical quality, egg lipids and sensory attributes were evaluated. The results showed that incorporation of 10% M. pyrifera in the diets is an effective way of increasing the n-3 FA content, the albumen height and yolk color, but not the egg weight, when these are enriched with n-3 FA from fish oil. The egg flavor was also not affected.     

Factors affecting the bioconversion of Philippine tung seed by black soldier fly larvae for the production of protein and oil-rich biomass

A systematic study on the use of Philippine tung (Reutealis trisperma) seed as a substrate for the cultivation of black soldier fly larvae (Hermetia illucens) was performed. The characteristics of Reutealis trisperma seed from two different locations: West Java and Papua, were determined. The seed has a relatively high oil (37.6–39.2%, dry weight) and protein content (14.9–28.2%, dry weight). The effect of cake content in the substrate (0–20%, wet weight), moisture content in the substrate (50–70%, wet weight), feeding rate (50–100?mg/larva/d), lighting condition (dark-light) and substrate depth in a rearing container (4–10?cm) was performed. An optimum prepupal biomass productivity of 123.4?g/m²/d was obtained (20%, wet weight of cake content in the substrate, 60%, wet weight of moisture content in the substrate, 100?mg/larva/d, dark, 6?cm substrate depth). The protein and oil content of the biomass were also determined to evaluate the effect of Reutealis trisperma seed as a substrate for the cultivation of black soldier fly larvae to produce protein and oil-rich biomass. The oil content in the biomass was also extracted and the fatty acid composition was identified. The prepupal biomass has a relatively high amount of protein (45%, dry weight) and oil content (26.6%, dry weight) and is suitable for cattle feed application.     

优质绿茶贮藏过程品质劣变的研究

以春季1芽2叶加工而成的优质绿茶为原料,对其进行12个月的贮藏试验,每隔两个月对其主要物理性状与生化成分进行检测;在贮藏前、贮藏二个月、四个月、十个月、十二个月时对其进行感官审评。结果表明,物理性状、生化含量、感官品质都随贮藏时间的延长而下降或劣变。茶汤亮度L、透光率T640逐渐下降,色泽a、b值逐渐上升且增幅较大;生化含量的下降幅度是简单儿茶素>茶多酚>酯型儿茶素>咖啡碱>水浸出物,且以前两个月的变化幅度最大;氨基酸在前六个月持续减少,后期呈起伏变化;水分持续上升,由贮藏前的6.07%上升到6.41%;感官品质劣变随时间延长而增大。     

RELATIONSHIP BETWEEN ORAL AND NONORAL EVALUATION OF TEXTURE IN ACID MILK GELS

The objectives of this study were to compare oral and nonoral sensory evaluation for discrimination of texture of acid skim milk gels and to establish whether nonoral attributes could be correlated to the oral perception of texture. Trained panelists (n = 13) identified 11 nonoral (visual and in-hand) and 4 oral attributes during a preliminary profiling session that could be used to discriminate textures (P < 0.001) in a range of acid gels prepared with different solid contents and heat treatment of the milks. Both methods of sensory appraisal were found to discriminate between gels. Correlation analysis showed high interrelationship between individual oral and nonoral attributes (P < 0.01). Principal component analysis revealed that all 4 oral attributes could be combined into one single attribute (PC1), with equal relative importance of the individual attributes in explaining the variance in the oral sensory data set. Canonical correlation analysis revealed good correlation between the oral and nonoral set of attributes (R² > 87.5%).     

Procrustes analysis as a tool for land management

Generalized Procrustes analysis (GPA) is a multivariate technique that involves transformations of data matrices to provide optimal comparability. We propose GPA to quantify the concordance among sets of variables that characterize natural, human and productive subsystems. When the land use fits in with the physical support of agricultural production, people's well-being should be evident in a high concordance between the land use and the social conditions. In a situation of instability each set of variables operates in diverse directions resulting in lower resilience and sustainability. Two GPA were performed, between physical support and land use data sets (concordance = 67.4%), and between land use and social conditions data sets (concordance = 65.3%). The interplay between the pair of concordance values constitutes a bi-dimensional index which serves as an ecological indicator. Based on bootstrap confidence interval, the 49 counties of the Pampa Ecoregion, Argentina, were classified in medium, high or low concordance. The lack of concordance is an indicator of imbalances which may contribute to guide environmental management.     

Fermented Hass avocado kernel: Nutritional properties and use in the manufacture of biscuits

In this study, the use of fermented Hass avocado kernel (FHK) with Lactobacillus plantarum to produce functional biscuits was examined. The chemical composition and antinutrient factors were evaluated for raw and fermented Hass avocado kernels. Fatty acids were separated by gas liquid chromatography. The physical properties, color, and sensory attributes of the biscuits were assessed using professional methods. The protein increased by 54% after fermentation to become (7.93%) in FHK while it was 5.15% in raw Hass avocado kernel (RHK). The crude fiber and ash decreased after fermentation by 18% and 8%, respectively. A significant (p < 0.05) increase was recorded in total phenol content, antiradical effect against DPPH and flavonoid content of FHK compared with RHK. After fermentation, reduction of tannins content was 80.76%, oxalates content 89.95%, alkaloids 70%, while traces of phytates and saponin were detected. The relative density, saponification value and iodine value of FHK oil were 0.917 g/ml, 212.26 mg KOH/g oil and 72.74 g Iodine/100 g oil, respectively. FHK oil had the following sequence: PUFA (51.54%) > SFA (26.72%) > MUFA (21.83%). The highest spread ratio (6.17) was recorded in biscuits produced by replacing 10% of FHK. Difference between the biscuit samples in the color from all treatments was completely compatible with the sensory evaluation results. Substituting 5% and 10% of FHK flour significantly improved both the brittleness and the total percentage of replacement.     

In situ alkaline transesterification of cottonseed oil for production of biodiesel and nontoxic cottonseed meal

The production of fatty acid methyl ester (FAME) by direct in situ alkaline-catalyzed transesterification of the triglycerides (TG) in cottonseeds was examined. The experimental results showed that the amount of cottonseed oil dissolved in methanol was approximately 99% of the total oil and the conversion of this oil could achieve 98% under the following conditions: less than 2% moisture content in cottonseed flours, 0.3-0.335mm particle size, 0.1mol/L NaOH concentration in methanol, 135:1 methanol/oil mole ratio, 40 degrees C reaction temperature and 3h reaction time. Further, the effects of co-solvent petroleum ether and methanol recycling on the cottonseed oil extraction and conversion were also investigated. The use of alkaline methanol as extraction and reaction solvent, which would be useful for extraction oil and gossypol, would reduce the gossypol content in the cottonseed meal. The free and total gossypol contents in the cottonseed meal obtained from in situ alkaline transesterification were far below the FAO standard. And the nontoxic cottonseed meal could be used as animal protein feed resources.     

Intercanopy community structure across a heterogeneous landscape in a western juniper‐encroached ecosystem

Questions: How does landscape position influence biotic and abiotic attributes of western juniper (Juniperus occidentalis) encroached ecosystems? How does intercanopy plant community structure respond to changes in soil moisture and temperature based on juniper cover and topographic position? Location: Steens Mountain, southeast Oregon, USA. Objectives: Competition with western juniper modifies plant community composition, alters soil hydrology, and reduces plant productivity. Research is needed to understand these influences across heterogeneous landscapes. This study characterizes the relationship between juniper encroachment and soil water, soil temperature, topographic position, and intercanopy plant community structure. Methods: Using a completely randomized block design, plant density and cover, percent bare ground, percent soil moisture, soil temperature, heat accumulation, and elevation were sampled in 10 m² plots representing low (<1%), moderate (～14%), and high (～27%) juniper cover at four aspects. The relationship and difference between vegetation patterns and environmental variables were analyzed using AOV, NMS, and MRPP (α=0.1). Indicator species analysis tested for shifts in dominant species along ecological gradients. Results: Soil moisture remained higher in low juniper cover sites than moderate and high juniper cover sites. North‐facing sites had highest soil moisture at 5 cm depth with low and moderate juniper cover levels. With increasing soil temperature from May to June, soil moisture declined by 19.7% at 5 cm depth. Achnatherum lemmonii and Pseudoreogneria spicata occurred in closed juniper stands while Achnatherum occidentale and Leymus cinereus were common when encroachment was limited. Application: This approach can be used to predict ecosystem response to western juniper encroachment across heterogeneous landscapes.     

A STATISTICAL TEST OF CONSENSUS OBTAINED FROM GENERALIZED PROCRUSTES ANALYSIS OF SENSORY DATA

Matrix matching techniques such as Generalized Procrustes Analysis (GPA) always produce a matrix of maximal agreement which can then be used to graphically represent samples in “consensus plots”. The degree to which the consensus plots produced by GPA on sensory data (such as that obtained from free choice profiling) actually give a picture of true consensus among panelists, as opposed to being merely artifacts of the analysis, has not been examined. Using a Monte Carlo approach, a statistical test is defined for qualifying this consensus. Examples of the application of the test to sensory profiling data of fruit flavors are given.