Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract

Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

In the wake of the United Nations' Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified [...].

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

Food waste is one of the biggest societal problems in the globe due to its detrimental consequences on the environment. According to estimates from the Food and Agriculture Organization, this comes to about 1.3 billion tonnes per year. The current study aims to produce sustainable food products with high nutritional value by incorporating food waste. For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. Cheese is a functional dairy product that people eat for its high nutritional content, which aids in the treatment of conditions including diabetes, obesity, hypertension, and digestive problems in addition to giving them energy. Thus a control sample and 10 samples of melted cheese with various amounts of potato and carrot peelings were prepared. To explore the nutritional value of potato and carrot peels in melted cheese, an analysis was conducted on the fluctuation of physicochemical (acidity, pH, dry matter, water activity, and salt content) and enzymatic (L-lactic acid, lactose, D-glucose, and D-galactose) parameters. Consumer acceptability of the products was assessed by textural and sensory analysis. During the whole storage period, the samples of melted cheese with potato and carrot peels recorded higher values than the control sample, the results obtained for them being better. Samples with added potato or carrot wastes were more stable over time, as compared to control samples.

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano-encapsulated broccoli sprout extract

This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano-liposome was nano-encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano-capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15-day storage period at 4-6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano-encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano-encapsulation covered the undesirable flavor of the BSE. Generally, during the 15-day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano-encapsulated BSE, especially at the 5% level.

Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review

Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.

Optimum Processing Conditions for Bakasang Using the Response Surface Methodology with Central Composite Design (CCD)

&lt;b&gt;Background and Objective:&lt;/b&gt; Bakasang is a typical food of North Sulawesi and its surroundings, made from fermented fish viscera. This food is made by fermentation so that it is rich in amino acids and polypeptides. This study aimed to determine the optimum processing conditions for Bakasang with Peroxide Value (PV) parameters based on Response Surface Methodology (RSM) with Central Composite Design (CCD). &lt;b&gt;Materials and Methods:&lt;/b&gt; Viscera from fresh Skipjack tuna consisting of intestines, liver, heart and eggs were mixed with salt and left in a fermenter for varying times and temperatures to obtain Bakasang. The fermentation temperature, salt content, and fermentation time, determined based on the Central Composite Design (CCD), were variables in this study. Thus, 20 experiments consisted of eight quadratic points, six centre points and six axial points. &lt;b&gt;Results:&lt;/b&gt; The results showed that the correlation test between temperature, salinity and fermentation time variables on PV were 0.521, 0.305 and 0.591. The regression test resulted in an R&lt;sup&gt;2&lt;/sup&gt; value of 0.988. The model equation obtained was y = 4.35194 - 0.11363x&lt;sub&gt;1 &lt;/sub&gt;- 0.07459x&lt;sub&gt;2 &lt;/sub&gt;- 0.25300x&lt;sub&gt;3 &lt;/sub&gt;+ 0.00157x&lt;sub&gt;12 &lt;/sub&gt;+ 0.00310x&lt;sub&gt;22&lt;/sub&gt; + 0.01571x&lt;sub&gt;32&lt;/sub&gt; - 0.00064x&lt;sub&gt;1&lt;/sub&gt;x&lt;sub&gt;2 &lt;/sub&gt;+ 0.00172x&lt;sub&gt;1&lt;/sub&gt;x&lt;sub&gt;3&lt;/sub&gt; + 0.00340x&lt;sub&gt;2&lt;/sub&gt;x&lt;sub&gt;3&lt;/sub&gt;. The contour plot graph obtained from the experiment using CCD showed that the optimum processing conditions for Bakasang were at a temperature of 32.9324°C, salinity 10.2631% and fermentation time of 4.7793 days, which will produce Bakasang with an optimum PV of 1.51256 meq kg&lt;sup&gt;1&lt;/sup&gt; sample. &lt;b&gt;Conclusion:&lt;/b&gt; According to the findings of this study, the optimum temperature, salinity and fermentation time for producing Bakasang with a PV of 1.51256 meq kg&lt;sup&gt;1&lt;/sup&gt; sample were 32.932°C, 10.263% and 4.779 days, respectively.