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Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Abstract
The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics to assess emotional responses from Mexican beer consumers while tasting top- and bottom-fermented samples. Furthermore, a novel emotional validation assessment using proven evoking images for neutral, negative, and positive emotions was proposed. The results showed that emotional responses obtained from self-reported emoticons and biometrics are correlated to the specific emotions evoked by the visual, aroma, and taste aspects of beers. Consumers preferred bottom-fermentation beers and disliked the wheat-based and higher-bitterness samples. Chemical compounds and concentrations were in accordance to previously reported research for similar beer styles. However, the levels of hordenine were not high enough to evoke positive emotions in the biometric assessment, which opens additional research opportunities to assess higher concentrations of this alkaloid to increase the happiness perception of low or non-alcoholic beers.
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Um KH, Park BK. Study on the rumen fermentation, growth performance and carcass characteristics according to the supplementation of lupin flake in Hanwoo steers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2022; 64:1077-1091. [PMID: 36812040 PMCID: PMC9890341 DOI: 10.5187/jast.2022.e79] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/27/2022] [Accepted: 09/27/2022] [Indexed: 12/14/2022]
Abstract
This study was conducted to determine the rumen fermentation dynamics of lupin flakes and elucidate the effects of lupin flake supplementation on the growth performance, blood metabolites, and carcass characteristics of Hanwoo steers. In vitro and in situ trials of lupin grains and lupin flakes were conducted using three Hanwoo cows with rumen fistulas. The feeding trial included 40 early-fattening Hanwoo steers randomly divided into four groups: control, T1, T2, and T3. Their formula feed contained 0%, 3%, 6%, and 9% lupin flakes, respectively. In vitro rumen pH and ammonia concentrations were lower in the lupin flake group than in the lupin grain group after 6 and 24 h of incubation, respectively (p < 0.05). Concentrations of propionate, butyrate, and total volatile fatty acids were higher in the lupin flake group than in the lupin grain group after 12 h of incubation (p < 0.05), as was the crude protein disappearance rate at 9 and 12 h of rumen fermentation (p < 0.05). Supplementation with lupin flakes did not affect the average daily gain. Compared to that in the control group, dry matter intake was lower in the lupin flake-supplemented groups (p < 0.05); the feed conversion ratio was lower in T2 and T3 (p < 0.05); and plasma total protein concentration in 29-month-old steers was lower in T1 and T3 (p < 0.05). Plasma triglyceride concentration was lower in the lupin flake-supplemented groups than in the control group (p < 0.05). The incidence rate of yield grade A was higher in T1 and T2 than in the control group; the incidence rate of meat quality 1+ grade or higher was highest in T2. The carcass auction price was higher in T2 than in the other groups. Overall, compared to whole lupin grains, lupin flakes seem to more substantially affect rumen ammonia concentrations and crude protein disappearance rate. Additionally, we suggest that supplementation with 6% lupin flake formula feed exerts positive effects on the feed conversion ratio, yield grade, and quality grade of Hanwoo steers.
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Affiliation(s)
- Kyung-Hwan Um
- Department of Animal Science, Kangwon
National University, Chunchoen 24341, Korea
| | - Byung-Ki Park
- Department of Animal Science, Kangwon
National University, Chunchoen 24341, Korea,Corresponding author Byung-Ki Park,
Department of Animal Science, Kangwon National University, Chunchoen 24341,
Korea. Tel: +82-33-250-8697, E-mail:
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Beswa D, Siwela M, Amonsou EO, Kolanisi U. Grain Quality, Provitamin A Carotenoid Profiles, and Sensory Quality of Provitamin A-Biofortified Maize Stiff Porridges. Foods 2020; 9:foods9121909. [PMID: 33371178 PMCID: PMC7766323 DOI: 10.3390/foods9121909] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 11/16/2022] Open
Abstract
Provitamin A-biofortified maize could contribute to the alleviation of vitamin A deficiency (VAD), which is prevalent in sub-Saharan Africa due to a high consumption of starchy, maize-based diets. Four varieties of provitamin A biofortified maize were studied for grain colour, grain texture, thousand kernel weight, and hectolitre mass. Provitamin A biofortified maize stiff porridges were prepared and their retained provitamin A was determined using lutein, zeaxanthin, β-cryptoxanthin, and β-carotene (all-trans and cis isomers) as standards. Provitamin A concentration in the biofortified porridges ranged from 2.24 to 3.18 µg/g and retention from 91-105%. Descriptive sensory analysis and the 5-point facial hedonic test were used to evaluate the sensory quality of the porridges. The biofortified maize porridges were described as sticky, fine, with high intensity residual grain, and having a slightly bitter aftertaste with a cooked maize flavour and aroma, whereas the intensities of these attributes were insignificant in white maize porridge. About 33% of the consumer sample (N = 60) liked the porridges and 28% disliked the porridges, whilst approximately 38% of the consumers were neutral. The findings suggest that biofortified maize stiff porridge can deliver a significant amount of provitamin A to targeted consumers, but the acceptance of biofortified maize still needs to be improved on.
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Affiliation(s)
- Daniso Beswa
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X 01, Scottville, Pietermaritzburg 3209, South Africa;
- Department of Biotechnology and Food Technology, University of Johannesburg, P.O. Box 17011, Doornfontein, Johannesburg 2028, South Africa
| | - Muthulisi Siwela
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X 01, Scottville, Pietermaritzburg 3209, South Africa;
- Correspondence: ; Tel.: +27-33-260-5459
| | - Eric O. Amonsou
- Department of Biotechnology and Food Technology, Durban University of Technology, P.O. Box 1334, Durban 4000, South Africa;
| | - Unathi Kolanisi
- Department of Consumer Sciences, University of Zululand, Private Bag X1001, KwaDlangezwa 3882, South Africa;
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Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Alonso-Gómez LA, Heredia-Olea E, Serna-Saldivar SO, Bello-Pérez LA. Whole unripe plantain (Musa paradisiaca L.) as raw material for bioethanol production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5784-5791. [PMID: 31162677 DOI: 10.1002/jsfa.9847] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 05/05/2019] [Accepted: 05/30/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The use of byproducts such as rejected plantain with final disposition problems and conversion processes with 'green' technologies are important research topics. Bioethanol production from crops with a high content of fermentable sugars is an alternative to that from traditional crops (corn and sugar cane). The aim of this work was to study the use of whole (peel and pulp) unripe plantain (WP) for bioethanol production. RESULTS Lab-scale liquefaction and saccharification of both materials released mainly three carbohydrates, glucose (9.02 mg g-1 ), maltose (0.45 mg g-1 ) and xylose (0.25 mg g-1 ). The WP saccharification required the use of pectinase and cellulase because of the high amounts of pectin and cellulose associated with the peel. Fermentation for 11 h produced similar ethanol concentration for both samples, but at the end of fermentation (32 h), the ethanol production was higher in the WP (58.6 mL L-1 ) compared with the plantain pulp (PP) (45.5 mL L-1 ). The theoretical ethanol yield was lower with WP (67%) than with PP (90%). CONCLUSION WP can be an alternative raw material for bioethanol production. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Erick Heredia-Olea
- Centro de Biotecnología-FEMSA, Tecnológico de Monterrey, Monterrey, Mexico
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Espinosa-Ramírez J, Pérez-Carrillo E, Serna-Saldívar SO. Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0914-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Johanan Espinosa-Ramírez
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
| | - Sergio O. Serna-Saldívar
- Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L. México
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Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis. BIOTECHNOLOGY RESEARCH INTERNATIONAL 2014; 2014:654853. [PMID: 25530885 PMCID: PMC4235189 DOI: 10.1155/2014/654853] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 09/25/2014] [Indexed: 12/03/2022]
Abstract
A comparative study of extruded and ground maize meals as raw materials for the production of regular (12°P) and high gravity (20°P) worts was devised. Extruded water solubility index (WSI) was higher (9.8 percentage units) and crude fat was lower (2.64 percentage units) compared to ground maize. Free-amino nitrogen compounds (FAN), pH, and glucose were evaluated in regular and high gravity worts produced from ground or extruded maize. Extrusion improved glucose content and ethanol yield. In 20°P mashes, extrusion is enhanced by 2.14% initial glucose compared with regular ground mashes. The 12°P and 20°P extruded treatments averaged 12.2% and 8.4% higher ethanol, respectively, compared to the uncooked counterpart. The 20°P worts fermented with Zymomonas mobilis produced 9.56% more ethanol than the 12°P counterpart. The results show that the combination of extrusion and fermentation of 20°P worts improved ethanol yield per kg flour until 20.93%. This pretreatment stimulates Z. mobilis fermentation efficiency.
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Espinosa-Ramírez J, Pérez-Carrillo E, Serna-Saldívar SO. Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2014.07.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.08.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Flaking as a corn preparation technique for dry-grind ethanol production using raw starch hydrolysis. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.02.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.04.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Chuck-Hernández C, García-Lara S, Serna-Saldívar S. Conversion into bioethanol of insect (Sitophilus zeamais Motschulsky), mold (Aspergillus flavus Link) and sprout-damaged maize (Zea mays L.) and sorghum (Sorghum bicolor L. Moench). J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.12.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bioconversion into ethanol of decorticated red sorghum (Sorghum bicolor L. Moench) supplemented with its phenolic extract or spent bran. Biotechnol Lett 2011; 34:97-102. [PMID: 21975966 DOI: 10.1007/s10529-011-0752-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2011] [Accepted: 09/20/2011] [Indexed: 10/17/2022]
Abstract
The effect of extracted phenolics or spent bran added to decorticated red sorghum kernels during fuel ethanol production was studied and compared to maize and whole red and white sorghums. After liquefaction, free amino nitrogen ranged from 65 to 101 mg/l and at the end of saccharification all mashes had approx. 80 g glucose and 2-5 g maltose/100 g meal (dry basis). Saccharified worts were fermented giving 50-90 ml ethanol/l. The lowest fermentation efficiency (76%) was obtained in the white sorghum. Ethanol yields indicate that sorghum bran or its associated phenolics did not significantly affect the efficiency of the sequential steps involved in ethanol production. Red sorghum is a good alternative to maize to produce ethanol and the difference regarding white sorghum and maize was mainly due to endosperm protein structure and composition.
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Ai Y, Medic J, Jiang H, Wang D, Jane JL. Starch characterization and ethanol production of sorghum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7385-7392. [PMID: 21604720 DOI: 10.1021/jf2007584] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study aimed to characterize and compare the chemical structures, physical properties, and enzymatic hydrolysis rates of five sorghum starches (6B73, 6C21, 6C69, 7R34, and X789) with that of corn starch (B73). Sorghum kernels consisted of 68.7-70.6% starch, more than the B73 corn (67.4%). Sorghum starches displayed higher gelatinization temperatures (66.6-67.4 °C), greater gelatinization enthalpy changes (13.0-14.0 J/g), and greater percentages of retrogradation (60.7-69.1%), but slower enzymatic hydrolysis rates (83.8-87.8% at 48 h) than the B73 corn starch (61.7 °C, 10.1 J/g, 51.5%, and 88.5%, respectively). These differences could result from the sorghum amylopectins consisting of fewer short branch chains (DP 6-12) (12.8-14.0%) than the corn amylopectin (15.0%). The sorghum starches showed greater peak and breakdown viscosities but lower setback viscosities than the B73 corn starch, resulting from the lower amylose content of the sorghum starches. After 96 h of fermentation, most ground sorghums exhibited lower ethanol yields (30.5-31.8%) than the ground B73 corn (31.8%).
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
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Kandil A, Li J, Vasanthan T, Bressler DC, Tyler RT. Compositional changes in whole grain flours as a result of solvent washing and their effect on starch amylolysis. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.10.046] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Pérez-Carrillo E, Luisa Cortés-Callejas M, Sabillón-Galeas LE, Montalvo-Villarreal JL, Canizo JR, Georgina Moreno-Zepeda M, Serna-Saldivar SO. Detrimental effect of increasing sugar concentrations on ethanol production from maize or decorticated sorghum mashes fermented with Saccharomyces cerevisiae or Zymomonas mobilis. Biotechnol Lett 2010; 33:301-7. [DOI: 10.1007/s10529-010-0448-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2010] [Accepted: 10/11/2010] [Indexed: 10/18/2022]
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