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Sensory Evaluation and Physicochemical Characterization of New Functional Food

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (5 September 2024) | Viewed by 22882

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Special Issue Editors

Dr. Ana Belen Diaz

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Department of Chemical Engineering and Food Technology, Faculty of Sciences, Agrifood Campus of International Excellence (CeiA3), University of Cádiz, 11510 Puerto Real, Spain
Interests: biomass; saccharification; enzymes; solid state fermentation; lactic acid; delignification
Special Issues, Collections and Topics in MDPI journals

Dr. Cristina Lasanta

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Guest Editor

Department of Chemical Engineering and Food Technologies, Faculty of Sciences, University of Cádiz, Cadiz, Spain
Interests: handcrafted beer; yeast; fermentation; phenolic compounds; volatile compounds; sensory analysis; wine making

Special Issue Information

Dear Colleagues,

Recently, there has been an increased consumer demand for functional food, as such food provides health benefits beyond its nutritional characteristics and represents a growing segment of the food industry. Indeed, functional food represents a promising vehicle for nutrients and bioactive compounds, including antioxidants, vitamins, proteins, minerals, etc. Moreover, consumers look for specific functionality that matches their needs and lifestyles (heart performance, immune system, antioxidant capacity, etc.), making the development of new products with these properties necessary. Incorporation of a new ingredient the modification of the manufacturing process might cause different effects, so proper physicochemical characterization of these new products is required. Furthermore, the search for innovative functional food which are palatable and well as nutritionally adequate is required. In this regard, special attention must be paid to the sensory properties of such food to achieve acceptance by consumers.

Dr. Ana Belen Diaz
Dr. Cristina Lasanta
Guest Editors

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Keywords

functional foods
physicochemical characterization
sensory analysis
volatile compounds
bioactive compounds

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Published Papers (7 papers)

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Research

18 pages, 1492 KiB

Open AccessArticle

Omega 3 Blends of Sunflower and Flaxseed Oil—Modeling Chemical Quality and Sensory Acceptability

by Ranko Romanić, Tanja Lužaić, Lato Pezo, Bojana Radić and Snežana Kravić

Foods 2024, 13(23), 3722; https://doi.org/10.3390/foods13233722 - 21 Nov 2024

Viewed by 951

Abstract

Oil blending is increasingly utilized to improve and model the characteristics of enriched oils. This study aims to investigate the effect of blending refined sunflower oil (rich in essential omega 6 fatty acids) with cold-pressed flaxseed oil (a source of essential omega 3 fatty acids) on the fatty acid composition, quality, color, and sensory characteristics of the resulting oils. Principal component analysis (PCA) showed that the optimal fatty acid composition was achieved in the sample with 20% sunflower oil and 80% flaxseed oil (20S/80F). However, developing a new product is highly complex due to the importance of oil quality and sensory characteristics. Therefore, an Artificial Neural Network (ANN) was applied to optimize the proportions of flaxseed and sunflower oil to create an oil blend with improved nutritional, oxidative, and sensory characteristics compared to the individual oils. The ANN analysis determined the optimal composition of the oil blend to be 51.5% refined sunflower oil and 48.5% cold-pressed flaxseed oil. Sensory characteristics pose a particular challenge in optimization, as flaxseed oil, which increases essential omega 3 fatty acids, has a specific taste that is not widely favored by consumers. Nonetheless, by blending with refined sunflower oil, the resulting optimal blend (51.5% refined sunflower oil and 48.5% cold-pressed flaxseed oil) possesses pleasant sensory characteristics. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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17 pages, 3048 KiB

Open AccessArticle

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

by Nebojša Ilić, Miona Belović, Nurgin Memiši, Mladenka Pestorić, Dubravka Škrobot, Lato Pezo, Rada Jevtić-Mučibabić, Yolanda Sanz and Jerome Brouzes

Foods 2024, 13(19), 3021; https://doi.org/10.3390/foods13193021 - 24 Sep 2024

Cited by 1 | Viewed by 1598

Abstract

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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Figure 1
Flow curves of yoghurts; Ostwald–de Waele (power) model equations used for the fitting of the descending curves are presented in the legend. Full article ">Figure 2
Mechanical spectra of yoghurts. Full article ">Figure 3
Residuals by (a) products and (b) assessors. Full article ">Figure 4
Scaling factors for Assessor’s scores. Full article ">Figure 5
The PCA biplot diagram of the yoghurt sensory analysis. Full article ">Figure 6
Correlation of products obtained by Assessors during sensory analysis of yoghurt. Full article ">Figure 7
Colour correlation diagram between sensory analysis, colour, textural, rheological, and chemical parameters. Full article ">Figure 8
The PCA biplot diagram depicts the relationships among sensory analysis, colour, textural, rheological and chemical parameters. Full article ">

18 pages, 1970 KiB

Open AccessArticle

A Clean-Label Formulation of Fortified Yogurt Based on Rhododendron Flower Powder as a Functional Ingredient

by Alina Narcisa Postolache, Ionuț Dumitru Veleșcu, Florina Stoica, Ioana Cristina Crivei, Vlad Nicolae Arsenoaia, Marius Giorgi Usturoi, Cristina Gabriela Constantinescu (Pop), Florin Daniel Lipșa, Gabriela Frunză, Daniel Simeanu and Roxana Nicoleta Rațu

Foods 2023, 12(23), 4365; https://doi.org/10.3390/foods12234365 - 4 Dec 2023

Cited by 6 | Viewed by 2264

Abstract

The world-wide-dispersed Rhododendron is a tiny, evergreen plant with vivid red or pale pink blossoms that is a member of the Ericaceae family and is well-known for its stunning flowers. To improve yogurt’s nutritional profile and sensory qualities, this study investigates an innovative application of Rhododendron flower powder (RFP). The potential health benefits of Rhododendron flowers, which are a rich source of bioactive compounds such as polyphenols and antioxidants, have attracted attention. Consequently, the physicochemical, phytochemical, and sensory qualities of fortifying yogurt with RFP at various concentrations were studied. The results showed that the texture and color of the yogurt were highly influenced by the addition of RFP. The addition of this functional ingredient also resulted in a significant increase in the yogurt’s polyphenol content and antioxidant capacity. These findings demonstrate the suitability of RFP in yogurt formulations as a functional food ingredient, being a good source of phenolics. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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14 pages, 1661 KiB

Open AccessArticle

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

by Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk and Urszula Gawlik-Dziki

Foods 2023, 12(17), 3320; https://doi.org/10.3390/foods12173320 - 4 Sep 2023

Cited by 3 | Viewed by 2498

Abstract

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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16 pages, 2493 KiB

Open AccessArticle

Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

by Ana Belén Díaz, Enrique Durán-Guerrero, Sergio Valiente, Remedios Castro and Cristina Lasanta

Foods 2023, 12(15), 2912; https://doi.org/10.3390/foods12152912 - 31 Jul 2023

Cited by 5 | Viewed by 5753

Abstract

The development of new non-dairy probiotic foods is interesting, given lactose intolerance, milk allergies, and the growing trend of vegetarianism. In this paper, beer has been used as a probiotic delivery matrix, using Saccharomyces boulardii as an alternative to conventional brewer’s yeast. The strain was able to grow in worts prepared with hops containing different alpha-acid concentrations, attaining in all cases a final cell concentration above 1·10⁸ cells mL⁻¹. Some differences were found in the physicochemical parameters of beers brewed with S. boulardii compared to those brewed with a standard brewer’s yeast. Probiotic beers turned out to be less cloudy, which could help with a possible filtering step; less alcoholic in some cases; a healthier alternative; and with a slightly lower pH, interesting for the reduction of spoilage risk. Thirty volatile compounds were determined in the samples, and, in general, the beers brewed with the probiotic yeast presented significantly higher concentrations for the majority of the studied volatile compounds. In addition, multivariate statistical analysis was successfully performed to differentiate the beers obtained in terms of their volatile composition. Probiotic and standard beers were also subjected to sensory analysis, and they presented similar results in their overall impression. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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Graphical abstract

Graphical abstract
Full article ">Figure 1
Yeast cell counting during fermentation with standard and probiotic yeasts with the four hops tested ((A): Bobek, (B): Crystal, (C): Columbus, and (D): Polaris). Full article ">Figure 2
Yeast cell viability during fermentation with standard and probiotic yeasts with the four hops tested ((A): Bobek, (B): Crystal, (C): Columbus, and (D): Polaris). Full article ">Figure 3
Cell counting (A) and viability (B) of probiotic and standard yeasts after 30 days of secondary fermentation and maturation using the four hop varieties (Bobek, Crystal, Columbus, and Polaris). Full article ">Figure 4
Distribution of all samples on the plane defined by the PCs as a function of the yeast used (A) and the variety of hop (B). 0: initial samples before inoculation; 1: beers produced with standard yeast; 2: beers produced with probiotic yeast. Full article ">Figure 5
Cluster analysis as a function of the type of yeast (A) and the type of hops (B). 0: initial samples before inoculation; 1: beers produced with standard yeast; 2: beers produced with probiotic yeast. Full article ">Figure 6
Descriptive analysis of beers produced with standard and probiotic beers using the four hop varieties. Full article ">Figure 7
Overall quality of produced beers on a 1–5 scale. Full article ">

18 pages, 6273 KiB

Open AccessArticle

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product

by Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Araña, Maria Oneca, Jesús V. Díaz, Miguel Barajas and Maristela Rovai

Foods 2023, 12(15), 2817; https://doi.org/10.3390/foods12152817 - 25 Jul 2023

Cited by 12 | Viewed by 6081

Abstract

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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Figure 1
Effects of different replacement levels (%) of flour by FFP on the (A) peak height, (B) length, and (C) width of bread loaves. Different letters indicate significant differences (p < 0.05 and p < 0.001). FFP: Fermented food product. Full article ">Figure 2
Photographs of bread loaves (upper) and central transversal slices (lower) of the final bread products baked with different replacement levels of FFP. (A): Bread-0, (B): Bread-5; (C): Bread-10, and (D): Bread-15. FFP: Fermented food product. Full article ">Figure 3
Impact of different replacement levels (%) of flour by FFP on bread (A) mass, (B) volume, and (C) specific volume. Different letters indicate significant differences (p < 0.001). FFP: Fermented food product. Full article ">Figure 4
Impact of different replacement levels (%) of flour by FFP on bread protein content (%). Different letters indicate significant differences (p < 0.001). FFP: Fermented food product. Full article ">Figure 5
Effect of different replacement levels of FFP (0, 5, 10 and 15%) on (A–F) crumb properties determined by image analysis. High-resolution images of the bread slices with 0 (G), 5 (H), 10 (I) and 15 (J) % of FFP captured using the C-Cell software version 2.0. Different letters indicate significant differences (p < 0.01 and p < 0.001). FFP: Fermented food product. Full article ">Figure 6
Effect of different replacement level with FFP (Bread-0, Bread-5, Bread-10, and Bread-15) on sensory attributes of bread loaves as evaluated using a 9-item hedonic scale. FFP: fermented food product. Full article ">

21 pages, 3933 KiB

Open AccessArticle

Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam

by Bayan J. Almaghlouth, Nashi K. Alqahtani, Khadijah I. Alnabbat, Hisham A. Mohamed, Tareq M. Alnemr and Hosam M. Habib

Foods 2023, 12(9), 1906; https://doi.org/10.3390/foods12091906 - 6 May 2023

Viewed by 2465

Abstract

Byproducts of second-grade dates and sweet potato tubers of noncommercial standard are produced along with the main product and are just as important as the main product but cannot be sold in the open market, as they may not be considered acceptable by consumers. Such byproducts can be valorized through the manufacture of a wide range of functional food products with high market appeal, such as jams. The research approach of this study included measuring antioxidant activity, total flavonoids, polyphenols, physicochemical and color indices, pH, and total sugar, as well as conducting a sensory evaluation, of mixed jams composed of different ratios of date jam (DFJ) to sweet potato jam (SPJ), namely, DP1 (80:20), DP2 (70:30), DP3 (60:40), and DP4 (50:50). To date, no other studies have considered producing mixed jam from dates and sweet potato byproducts. The sensory evaluation results indicated that jam DP4 (consisting of 50% date and 50% sweet potato) had the maximum overall acceptability. This investigation reveals the potential of using mixed byproducts in jams as natural functional ingredients, suggesting the economic value of valorization byproducts as low-cost ingredients to expand the properties, nutritional value, antioxidant content, and overall acceptability of jams. The discovered optimal mixed fruit jam has significant potential for further development as a commercial product. Full article

(This article belongs to the Special Issue Sensory Evaluation and Physicochemical Characterization of New Functional Food)

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