The effects of varying flour particle sizes (small and large), different extrusion temperature profiles (120, 140, and 160 degrees Celsius at the die), and different air injection pressures (0, 150, and 300 kPa) on the techno-functional attributes of yellow pea flour were examined via extrusion cooking. Extrusion cooking of the flour led to protein denaturation and starch gelatinization, prompting a change in the resulting product's techno-functionality, with increased water solubility, water binding capacity, and cold viscosity, but decreased emulsion capacity, emulsion stability, and both trough and final viscosities. Large particle size flour exhibited a reduced energy consumption during extrusion, along with greater emulsion stability and higher viscosities in the trough and final stages relative to small particle size flour. Considering all treatments investigated, the extrudates produced using air injection at 140 and 160 degrees Celsius demonstrated greater emulsion capacity and stability, making them relatively advantageous food constituents for emulsified foods, including sausages. The results indicated air injection's potential as a novel extrusion technique; combined with flour particle size distribution changes and extrusion process parameters adjustments, it proved effective in modifying product techno-functionality and enlarging the applications of pulse flours in the food industry.
A potential shift from conventional convection roasting of cocoa beans to a microwave-based process exists, but the resulting impact on the perceived flavor of the chocolate remains largely uncharacterized. Accordingly, this research project focused on identifying the flavor profile of chocolate derived from microwave-roasted cocoa beans, employing both a professional panel and consumer appraisals. A comparative study of 70% dark chocolate samples was performed. One set was produced from microwave-roasted cocoa beans (600W for 35 min), and the other from convectively roasted cocoa beans (130°C for 30 min). The physical characteristics of chocolate, such as color, hardness, melting point, and flow, showed no discernible variance (p > 0.05) when produced from microwave-roasted or convection-roasted cocoa beans, demonstrating equivalent properties. A trained panel's 27 combined discriminative triangle tests highlighted the unique characteristics of each chocolate type, showing a d'-value of 162. In terms of perceived flavor, the cocoa aroma was markedly stronger in chocolate from microwave-roasted cocoa beans (n=112) than in chocolate from convection-roasted cocoa beans (n=100), as indicated by consumer feedback. For microwave roasted chocolate, both preference and intent to purchase were stronger, though the difference was not statistically significant at the 5% level. This study explored a potential advantage of microwave roasting cocoa beans: a projected 75% reduction in energy use. Taking into account the cumulative effect of these findings, microwave cocoa roasting is demonstrated as a promising substitute for convective roasting.
The amplified craving for livestock products is undeniably connected to the augmentation of environmental, economic, and ethical troubles. Recent advancements in alternative protein sources, including edible insects, aim to lessen the disadvantages associated with these issues. Amprenavir inhibitor However, insect-based foods are hampered by issues concerning public perception and commercial scale-up. Our systematic review addressed these challenges by scrutinizing 85 papers published between 2010 and 2020, a selection process compliant with the PRISMA methodology. We additionally leveraged the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research) approach to generate the inclusion criteria. Through analysis, we add to the existing systematic reviews on this topic, increasing the overall understanding of this subject. It showcases a comprehensive model of consumer influences regarding insect consumption, while also exploring the marketing strategies surrounding these novel food products. Factors that frequently impede insect consumption include disgust, food neophobia, familiarity, the visibility of insects, and taste. The motivations that propel acceptance stem from both familiarity and exposure. This review's findings provide a basis for policymakers and stakeholders to develop marketing plans that encourage consumers to embrace insects as a food source.
Employing transfer learning, this research utilized series network architectures (AlexNet and VGG-19), alongside directed acyclic graph networks (ResNet-18, ResNet-50, and ResNet-101), to classify 13 distinct apple types using a dataset of 7439 images. Five CNN-based models were critically evaluated, compared, and interpreted using two distinct training datasets, model evaluation metrics, and three visualization methodologies. Results show a pronounced effect of dataset configuration on classification accuracy. Models reached over 961% accuracy on dataset A, using a training-to-testing ratio of 241.0. Notwithstanding the 894-939% accuracy observed on dataset B, the training-to-testing ratio remained at a value of 103.7. Dataset A saw VGG-19 achieve a remarkable 1000% accuracy, while dataset B yielded 939%. Moreover, across networks employing the same framework, the model's size, its precision, and the durations allocated to training and evaluation processes experienced a surge as the model's depth (number of layers) increased progressively. Feature visualization, highlighting areas of maximum activation, and local interpretable model-agnostic explanations were used to evaluate how well trained models grasped the concept of apple images, thereby also providing insights into the reasoning behind their classification choices. The results presented here improve the clarity and trustworthiness of CNN-based models, offering a blueprint for future applications of deep learning methods within agricultural research.
Plant-based milk stands out as a healthy and eco-conscious option. Nevertheless, the modest protein content of most plant-based milks and the hurdle of garnering consumer approval for their taste frequently constrain their production output. Soy milk, a food, is a nutritional powerhouse, with a robust protein content and comprehensive nutrition. In addition to its other characteristics, kombucha's fermentation, resulting from acetic acid bacteria (AAB), yeast, lactic acid bacteria (LAB), and other microorganisms, contributes to the quality of food flavor. Within this study, soybean, acting as the raw material, underwent fermentation using LAB (commercially purchased) and kombucha to result in soy milk. A study of the association between the microbial composition and the reproducibility of flavor in soy milk, produced using different amounts of fermenting agents and varying fermentation times, utilized a collection of characterization methods. In a soy milk fermentation process conducted at 32°C, with a LAB to kombucha mass ratio of 11 and a fermentation duration of 42 hours, optimal concentrations of LAB, yeast, and acetic acid bacteria were measured at 748, 668, and 683 log CFU/mL respectively. Fermented soy milk, utilizing kombucha and lactic acid bacteria (LAB), displayed Lactobacillus (41.58%) and Acetobacter (42.39%) as the most abundant bacterial genera, with Zygosaccharomyces (38.89%) and Saccharomyces (35.86%) as the most common fungal genera. The fermentation process of kombucha and LAB experienced a significant decrease in the concentration of hexanol from 3016% to 874% after 42 hours. Concurrently, flavor compounds like 2,5-dimethylbenzaldehyde and linalool were generated. The process of fermenting soy milk using kombucha provides a means to investigate the intricate mechanisms of flavor development in multi-species co-fermentation systems, thereby supporting the advancement of commercial plant-based fermented products.
This study aimed to assess the effectiveness of common antimicrobial interventions, used at or exceeding the necessary processing aid levels, in reducing Shiga-toxin producing E. coli (STEC) and Salmonella spp. food safety. Spray and dip application is the chosen method. Inoculation of beef trim occurred using particular isolates of either STEC or Salmonella strains. Trim was treated with peracetic or lactic acid by spraying or dipping. Meat rinses, after being serially diluted and plated using the drop dilution process, were evaluated; the data derived from an enumerable colony count between 2 and 30 was log-transformed prior to the presentation of final results. Integration of all treatments shows an average reduction of 0.16 LogCFU/g for STEC and Salmonella spp., suggesting a direct relationship of 0.16 LogCFU/g per 1% increase in uptake for the reduction rate. Shiga-toxin-producing Escherichia coli reduction rate is significantly associated with uptake percentage, as evidenced by a p-value less than 0.001. A regression model for STEC shows an improvement in R-squared with the inclusion of explanatory variables; these variables all display statistical significance in error reduction (p < 0.001). Including explanatory variables in the regression analysis leads to a higher R-squared value for Salmonella spp., however, only the trim type variable shows a statistically significant effect on the reduction rate (p < 0.001). Amprenavir inhibitor There was a noticeable ascent in the percentage of uptake, resulting in a substantial drop in the rate of pathogen elimination from beef trimmings.
A study was conducted to evaluate the effectiveness of high-pressure processing (HPP) in modifying the texture of a cocoa dessert, high in casein, created for individuals experiencing dysphagia. Amprenavir inhibitor Experimental combinations of protein concentrations (10-15%) with treatment pressures (250 MPa/15 minutes and 600 MPa/5 minutes) were analyzed to identify the most suitable combination resulting in an appropriate texture. The dessert, consisting of 4% cocoa and 10% casein, was subjected to a 600 MPa pressure for 5 minutes as part of the formulation process.