Journal of Raw Materials to Processed Foods

Evaluation of Food Safety Processes and Applications in Catering and Fast-Food Chains in Adana Post-COVID-19 Pandemic

Hatice Engin, Selim Gündüz — Mon, 19 Aug 2024 00:00:00 +0300

This study aims to investigate the impact of the COVID-19 pandemic on food safety practices in the catering industry and fast-food chains in Adana, Turkey. Surveys were conducted with 103 participants representing various food-related businesses, ranging from restaurants to food production companies. The study examined company characteristics, including size, type of business, number of employees, and the status of food safety management systems (FSMS). Additionally, discussions with participants were held regarding food safety measures associated with COVID-19. The obtained results indicate that the majority of businesses have implemented Hazard Analysis and Critical Control Points (HACCP) systems for food safety management. Most businesses recognized pandemics as potential emergencies within their FSMS; however, there were differences in personnel training and resource provision. Participants prioritized equipment/raw material hygiene and staff awareness. Overall, the study highlights the importance of proactive measures and continuous adaptation to ensure food safety resilience during crises such as the COVID-19 pandemic. The findings underscore the need for comprehensive training and adequate resources to maintain high standards of food safety and hygiene. Enhanced focus on hygiene practices, regular updates to safety protocols, and increased awareness among staff are essential components for mitigating risks and maintaining consumer trust in food safety.

Development of Ready to Serve Peanut Chutney Tablet

Keerthana Govindaraj, Kavinkumar D, Arun Joshy V. — Mon, 19 Aug 2024 00:00:00 +0300

This study explores the development and analysis of Ready-To-Serve (RTS) peanut chutney powder, a traditional Indian condiment rich in flavour and cultural significance. The investigation delves into the formulation optimization of the chutney powder while evaluating its physiochemical, sensory, and nutritional attributes. Through a comparative analysis with commercially available chutney powders, this research aims to enhance understanding of the product's quality and market potential. The nutritional analysis reveals valuable insights into the composition of the chutney powder, highlighting its balanced profile of carbohydrates, proteins, fats, fibres, and essential minerals. Notably, the chutney powder exhibited a balanced nutritional profile, with percentages of moisture content (3.5%), carbohydrate (46.18%), protein (19.822%), fat (19.910%), fibre (6.43%), total ash (3%), and acid insoluble (0.45%) meeting desirable standards. Additionally, the chutney powder demonstrated an energy value of 443 kcal/g and a water activity of 0.582 at 23.8℃. Colour analysis revealed L* = 55.45, a* = 20.46, b* = 37.59, and ISO brightness of 7.74, enhancing its visual appeal. The study undergoes the need for standardized production, processes and packaging to ensure quality and safety, addressing concerns surrounding hygiene and shelf life. Overall, this research contributes to advancing the knowledge and development of traditional chutneys in the context of modern food processing and commercialization.

Application of Molecular Sensory Analysis in Determining Food Flavor: A Review

Ozlem Kilic Buyukkurt — Mon, 19 Aug 2024 00:00:00 +0300

Molecular sensory science represents a multidisciplinary and integrated methodology focused on exploring the sensory attributes of foods at a molecular level. Within this approach, gas chromatography coupled with olfactometry is employed to determine key odor-active compounds. Subsequently, aroma reconstitution, and omission tests are conducted to confirm the role of these key aroma compounds in shaping the overall flavor profile of the food. This review aims to outline the sequential stages within the application of molecular sensory science, serving as a recent and innovative model for verifying identified aroma-active compounds.

Development and Assessment of a Spice Oleoresin Blend for Substituting a Commercial Raw Spice Mix in Processed Meat Production

Amanda Waraketiya, B.E.P. Mendis, T. Rengaraj, R.P.N.P. Rajapakse — Mon, 19 Aug 2024 00:00:00 +0300

Spices play a significant role in enhancing the flavor of processed meat products, yet their raw form presents significant challenges in terms of quality and safety, including flavor inconsistencies, microbial contamination, and non-compliance with regulatory standards. In contrast, spice oleoresins are concentrated extracts with consistent and robust flavour profiles and lower contamination risks. The aim of this study was to substitute the flavour of a raw spice mix with a spice oleoresin blend, in a commercial sausage. Eight formulations of oleoresin blends (F1–F8), incorporating pepper, coriander, cardamom, and nutmeg oleoresins with starch and maltodextrin as wall materials, were developed. The blends, along with the raw spice mix, were integrated into sausages, and sensory evaluations were conducted using a 'difference from control' test to identify the blend capable of flavour substitution. Microbiological quality and physicochemical properties of the selected oleoresin blend were analyzed. Gas chromatography determined half-lives (t1/2) for key flavour components, showing flavour retention stability in the sample. Sensory analysis showed no significant flavour difference (P > 0.05) between sausages with oleoresin blend F5 and those with the raw spice mix. The half-lives of key flavour constituents were 41.25, 12.38, 12.83, and 53.31 weeks for piperine, sabinene, myristicin, and β-caryophyllene, respectively. The sample exhibited bulk density of 358.57 ± 6.59 kg/m³ and tapped density of 554.88 ± 9.10 kg/m³, with poor flowability and cohesiveness. Its wettability was 10.10 ± 0.21 minutes, and it was found to be susceptible to high-humidity environments, with the lowest hygroscopicity (%) at 43% and the highest at 91% relative humidity. Initial microbial load met safety criteria, indicating suitability for use in processed meat products. In conclusion, the findings suggest that spice oleoresin blends have the potential to effectively substitute the flavor of raw spice mixes, highlighting the need for further optimization of physicochemical properties to broaden their adoption in the food industry.

Effect of rice starch based edible coating loaded with onion peel extract on post-harvest and sensory quality of green bell peppers

Nabia Siddiqui, Tahira Mohsin Ali, Marium Shaikh — Mon, 19 Aug 2024 00:00:00 +0300

The present study was conducted to explore the effect of rice-starch based edible coating enriched with onion peel extract on the physiochemical and sensorial properties of green bell peppers at refrigeration temperature (4 ± 0.5˚C) for a duration of 15 days. Coating treatment at storage temperatures maintained the physicochemical characteristics as well as the quality of the green peppers. The results showed that rice starch-based edible coating considerably reduced physiological weight loss while maintaining titratable acidity, total soluble solids, and pH. The treatment resulted in higher retention of bell pepper's total phenolic, total flavonoid content, antioxidant activity, firmness, and sensory qualities during storage. The sensory ratings (freshness, color, taste, and hardness) of treated bell pepper were higher compared to control. The findings of the study concluded that coating green bell peppers with rice starch-based coating enriched with onion peel extract can delay senescence of bell peppers during refrigerated storage.