Journal of Food Measurement and Characterization最新文献

{"title":"A review on polymer packaging by polysaccharide-based nanocomposite films: crucial role of nanofillers and future application trends","authors":"Shuaiyu Guo,&nbsp;Yanli Guo,&nbsp;Xinyu Yang,&nbsp;Xiangyou Wang,&nbsp;Rongfei Zhang,&nbsp;Shaoqing Wang,&nbsp;Mengge Li","doi":"10.1007/s11694-025-03199-5","DOIUrl":"10.1007/s11694-025-03199-5","url":null,"abstract":"<div><p>Polymer packaging has been developed a safe, reliable, and intelligent packaging material. Herein, the polysaccharide material like algal polysaccharides, chitosan, and starch are explored for developing polysaccharide-based composite films for food packaging. Compared to conventional synthetic polymers, polysaccharide-based composite films have the characteristics of environmental friendliness, degradability, and safety. However, there are limitations in mechanical and antibacterial properties. Their performance limitations are addressed by incorporating nanofillers. The unique properties of different nanofillers are explored for this. The effects of nanofillers on the multifunctional properties of the packaging films were systematically discussed such as barrier properties, UV resistance, mechanical properties, antibacterial and antioxidant ability, biodegradability, food preservation, controlled release behavior of active ingredients, migration and cytotoxicity of nanofillers. Furthermore, the application limitations and challenges of polysaccharide-based nanocomposite films in the market are also discussed. Exploring the combinations of nanoparticle-polymer can bring novel properties in the packaging industry that can be used in intelligent packaging areas.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"2987 - 3004"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative application of lemon by-products as a drying aid in the freeze-drying of lemon: an analysis of drying kinetics and powder quality","authors":"Banu Koç,&nbsp;Eda Elgin Kılıç,&nbsp;Uğur Vural,&nbsp;Hatice Neval Özbek,&nbsp;İbrahim Halil Kılıç","doi":"10.1007/s11694-025-03191-z","DOIUrl":"10.1007/s11694-025-03191-z","url":null,"abstract":"<div><p>The production of a non-sticky powder requires suitable drying aids or carriers, which are one of the key elements in the drying of fruit. High-molecular-weight substances are used as drying aids in the industry owing to their high glass transition temperature (T_g). Fiber-rich by-products from the processing of fruit juices could potentially provide high molecular weight components suitable as drying aids. Consequently, the aim of this study was to assess a new drying aid obtained from lemon juice by-products in the freeze-drying of lemons and to determine the freeze-drying kinetics and physicochemical properties of lemon powder. For this purpose, lemon juice by-products were used directly as a drying aid and mixed with lemon juice to produce a puree. The prepared puree was dried in a freeze dryer, the resulting powder product was subsequently ground and sieved through two sieves of 40 and 80 mesh, and the effect of the particle size on the quality characteristics of the powder was evaluated. Nine different thin-layer drying models were applied to determine the freeze drying kinetics. It was found that the Wang and Singh model best explained the drying kinetics of the lemon samples, and the average value of the effective diffusivity was determined to be 7.12 × 10^− 10 m²/s. The water activity (0.306 &lt; 0.320) and porosity (65.86 &lt; 66.67%) of the lemon powder with smaller particle size were lower those of the lemon powder sample with larger particle size, while the glass transition temperature (53.07 &gt; 49.07 ℃), the total phenolic content (6.712 &gt; 6.041 mg GAE/g dw), vitamin C (91.03 &gt; 87.44 mg/100 g), the compressed bulk density (535. 2 &gt; 510.9 kg/m³), particle density (1568 &gt; 1533 kg/m³), flowability (Carr index value of 24.82 &gt; 21.44%) and wettability (178.4 &gt; 57.06 s) were higher, indicating that the particle size influences the physical properties and thus the chemical properties of the powder product. The dried samples showed higher antioxidant activity than the fresh sample. The use of lemon by-products as a drying aid preserved the original color of the fruit.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3418 - 3428"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03191-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845682","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel and simple qPCR system for the detection and quantification of the probiotic bacteria in food supplements","authors":"Petr Kralik,&nbsp;Marta Duskova,&nbsp;Martin Klanica,&nbsp;Radka Dziedzinska","doi":"10.1007/s11694-025-03181-1","DOIUrl":"10.1007/s11694-025-03181-1","url":null,"abstract":"<div><p>The food supplements gain an attractivity among consumers due to their pronounced health benefits. There is no legal frame for probiotic food supplements and the only controllable aspect is the agreement of the declaration with the real composition. The culture methods and subsequent identification by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) suffer from many inconsistencies like a different growing rate of each microorganism to their close DNA relatedness and similar profile undistinguishable by MALDI-TOF MS. Despite their inability to assess viability, qPCR methods have become more popular due to their sensitivity, specificity and speed. This paper reports about 29 originally designed qPCR assays for the detection of the probiotic species present in food supplements. Moreover, an innovative procedure for the quantification of components in supplements without necessity to run calibration curve was introduced and validated. The whole process was tested on 35 commercially available food supplements. More than half of them did not meet the declaration of the manufacturer. It was also found out that the qPCR was too sensitive as it detected low numbers of non-declared species in all analyzed samples. Therefore, a cut-off value of Cq &gt; 30 had to be applied. The quantification of the individual probiotic species by qPCR showed a good agreement with the declaration of the manufacturers. The same was true for the total number of microorganisms with two exceptions. The developed qPCR assays provide a very simple and inexpensive tool for the detection and quantification of probiotic species in food supplements.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3288 - 3300"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03181-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comprehensive evaluation method to reveal the combined effects of maturity and modified atmosphere packaging on jujube storage qualities","authors":"Hui Liu,&nbsp;Wenbo Yang,&nbsp;Qiang Zhang,&nbsp;Zhenzhen Lv,&nbsp;Guangdi Zhang,&nbsp;Zhonggao Jiao,&nbsp;Jiechao Liu","doi":"10.1007/s11694-025-03201-0","DOIUrl":"10.1007/s11694-025-03201-0","url":null,"abstract":"<div><p>Jujube is highly appreciated with its nutrition and savory taste, but it is easy to suffer quality deterioration during postharvest storage. In order to find the proper preservation strategy for jujube fruit, 17 physicochemical qualities and bioactive attributes of jujubes harvested at 2 maturities and packed in 12 different modified atmosphere packaging (MAP) were investigated. Results showed the maturity and MAP combinedly influenced the jujube storage qualities, and an explicit comprehensive evaluation model was constructed based on principal components analysis (PCA). Jujube fruit harvested at half-red maturity then packed in MAP of low-density polyethylene (LDPE) with 15 μm thickness showed the highest comprehensive qualities, as the fruit firmness, total content of polyphenols and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity was 23.84%, 23.63% and 36.70% higher than the unpacked fruit, and malonaldehyde (MDA) content and electrolyte leakage was 50.63% and 21.82% lower, respectively, which 5 attributes were confirmed as the critical indexes to evaluate the jujube storage properties. In conclusion, an effective strategy to evaluate jujube storage quality were explored, and half-red maturity combined with 15 μm LDPE packaging could effectively maintain jujube excellent qualities and reduce postharvest loss.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3552 - 3566"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of tomato non-destructive measurement system based on machine vision","authors":"Jinlong You,&nbsp;Baochao Wang,&nbsp;Chengpeng Qin,&nbsp;Dongwei Wang,&nbsp;Ning Jin,&nbsp;Xueguan Zhao,&nbsp;Fengmei Li,&nbsp;Gang Dou,&nbsp;Haoran Bai","doi":"10.1007/s11694-025-03197-7","DOIUrl":"10.1007/s11694-025-03197-7","url":null,"abstract":"<div><p>Tomato size can be used as an indicator for judging its quality and yield, which is helpful for quality assessment and yield management. In order to fulfill the task of fast and accurate measurement of tomato size, in this study a tomato size integrating segmentation and detection measurement system were proposed and constructed, which can complete the calculation of tomato size calibration coefficients, the recognition and segmentation of tomato images and the measurement of tomato size. An improved model for tomato recognition and segmentation based on machine vision is first presented in this study. The model constructs a lightweight network model Tomato-YOLOv8s-Seg based on YOLO v8s, improves and replaces all the convolutional layers with GHostconv, and redesigns the C2f_SE module, introduces the SE attention mechanism on top of the C2f module, and additionally fuses the shared parameters and the feature fusion module BiFPN on the detector head processing to reduce the reference numbers; secondly, a new tomato size measurement scheme is proposed, which firstly measures the actual size of the tomato using the head measurement system, then uses the proposed network model segmentation to get the number of pixels of the tomato size, and calculates the calibration coefficients by the calculation of both of them and then calculates the actual size of the other tomatoes in the image; finally, experiment are carried out by using the tomato measurement system constructed in this study. The experiment results show that the proposed lightweight network model deployed on OrangePi5pro had an accuracy of 92.1%, an FPS of 54, a MAPE of 1.60% and 4.79% for measuring tomato diameter and volume size, an RMSE of 0.09 cm and 6.51cm³, and a measurement time of 0.5 s per tomato. The system provides a fast, accurate, and low-cost solution for non-contact measurement of tomato size.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3507 - 3525"},"PeriodicalIF":2.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Towards higher yield and quality of essential oils extracted from lemon myrtle (Backhousia citriodora) leaves via ohmic heated extraction","authors":"Muhammad Hazwan Hamzah,&nbsp;Nur Haniem Aminudin,&nbsp;Adila Fazliyana Aili Hamzah,&nbsp;Rozzamri Ashari,&nbsp;Abd Halim Md Ali,&nbsp;Mohsen Gavahian,&nbsp;Hasfalina Che Man,&nbsp;Goh Sin Ying,&nbsp;Wan Aizuddin Wan Razali,&nbsp;Zainab T. Al-Sharify","doi":"10.1007/s11694-025-03182-0","DOIUrl":"10.1007/s11694-025-03182-0","url":null,"abstract":"<div><p>This work aims to determine the optimal parameters for ohmic heated extraction (OHE) using Response Surface Methodology (RSM) to maximize oil yield from lemon myrtle. It also compares the effectiveness of OHE with hydro and steam distillation, evaluating them based on the oil yield, the physico-chemical properties of the lemon myrtle oil, and the morphological characteristics of the lemon myrtle itself. The optimal parameters for extracting lemon myrtle oil using OHE were determined to be 50 V, 63.1 °C, and a reaction time of 17 min. The RSM prediction for maximum oil yield was 0.52%, whereas the experimental results demonstrated a yield of 0.53 ± 0.08%. The study revealed that OHE achieved a lemon myrtle oil yield of 2.872 mL/kWh, outperforming hydro distillation at 0.511 mL/kWh and steam distillation at 0.033 mL/kWh. The oil extracted via OHE had a greenish-yellow colour, a refractive index of 1.334, and a specific gravity of 0.65. Conversely, the oils obtained from the other two methods exhibited a yellowish colour, with a refractive index of 1.333. The specific gravities were 0.64 for hydro distillation and 0.62 for steam distillation. Gas Chromatography-Mass Spectrometry analysis identified neral and α-citral as the major components in the OHE-extracted oil. Scanning Electron Microscopy indicated that OHE induced substantial structural changes in the samples, transforming their surfaces from rough to more aggregated due to the electric current used during extraction. This study suggests that OHE could be a highly effective alternative to traditional extraction methods with the capability of reducing energy consumption and enhancing production yield.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3301 - 3318"},"PeriodicalIF":2.9,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics","authors":"Zhigui He,&nbsp;Yuqing Zhang,&nbsp;Sam Al-Dalali,&nbsp;Weiwei Yan,&nbsp;Yingying Cui,&nbsp;Ziyi Yang,&nbsp;Hui Sun,&nbsp;Renjun Mao","doi":"10.1007/s11694-025-03183-z","DOIUrl":"10.1007/s11694-025-03183-z","url":null,"abstract":"<div><p>Tea–fragrant chicken (TFC) is a renowned and traditional product of Chinese cuisine. This study aimed to assess the effect of different processing stages on the quality of TFC for the first time. The influence of tenderization with fig protease (TC), marination with tea curing solution (MC), and braising (BC) for various times, including 20 min (BC–20), 40 min (BC–40), and 60 min (BC–60) on the flavor enhancement of TFC, in comparison to raw chicken (RC), was evaluated using headspace-gas chromatography-ion mobility spectrometry (HS–GC–IMS). The findings reveal the presence of 50 volatile flavor compounds throughout the six processing stages. These compounds include aldehydes, ketones, alcohols, esters, furans, hydrocarbons, ethers, phenols, and monoterpenes, with the highest intensities for aldehydes, alcohols, and ketones. The findings indicated a small difference in the concentration of volatiles between RC and TC samples. The marination treatment significantly increased the amount of alcohols, ketones, esters, and monoterpenoids, resulting from the diffusion of flavors from the tea and spices. Extending the braising time can significantly enhance the development of flavor components, resulting in the BC–60 having an extensive amount of flavors. The volatiles contributed to the aroma profile of TFC, including a mint note from 1,8–cineole (M), a sweet scent from ethanol and 2-butanone, fatty and grassy notes from hexanal, an almond aroma from benzaldehyde, and pentanal (D), a cocoa note from 2-methylbutanal (D), an aldehydic scent from 3-methylbutanal (D), a pungent odor from acetone, a fruity note from 2-pentanone (D), a citrus scent from 6-methyl-5-hepten-2-one, a spicy note from 4-vinyl-2-methoxyphenol (M), and turpentine-like odor from <i>α</i>-pinene. These findings provide valuable perspectives for improving the quality production of TFC. Moreover, these results can provide a foundation for the continued advancement of pre-packaged TFC.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3319 - 3333"},"PeriodicalIF":2.9,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chrysodeixis includens as a potential source of protein and acceptance of cookies containing Tenebrio molitor","authors":"Neila Silvia Pereira dos Santos Richards,&nbsp;Joice Aline Freiberg,&nbsp;Igor Sulzbacher Schardong,&nbsp;Matheus Abraão Piovesan Pedroso,&nbsp;Maximiliano Segundo Escalona Jiménez","doi":"10.1007/s11694-025-03180-2","DOIUrl":"10.1007/s11694-025-03180-2","url":null,"abstract":"<div><p>In the food industry, edible insects represent an innovative protein source. However, new protein sources and the development of insect-based products are particularly important in countries with minimal tradition of insect consumption. Therefore, the physicochemical properties and fatty acid profiles of <i>Chrysodeixis includens</i>, a potential new edible insect were investigated in comparison with <i>Tenebrio molitor</i>, which is commonly used as food. Moreover, cookies containing both whole and ground <i>T. molitor</i>, were characterized in terms of protein and fat content, sensory analysis, and acceptance index. Finally, the physicochemical properties and sensory acceptability of cookies prepared with varying proportions of ground <i>T. molitor</i> was tested through a sensory panelist with a small group of Brazilian consumers. <i>Chrysodeixis includens</i> exhibited a 22.33% higher protein content than <i>T. molitor,</i> along with a more favorable n6/n3 ratio. Cookies containing whole mealworms and cookies containing ground <i>T. molitor</i> increased the protein and fat content by 42 and 63% compared to cookies without the insect. Consumers showed a preference for cookies containing 22.5% ground <i>T. molitor</i>, followed by those with 30% and 0%, respectively. Cookies with 15% ground mealworm were less preferred, despite achieving a favorable overall rating of 3.93 on a 1–5 hedonic scale. Our findings suggest that <i>C. includens</i> may be used as an alternative protein source, and cookies containing ground yellow mealworms are well accepted among the Brazilian panel. Furthermore, incorporating 22.5% ground <i>T. molitor</i> as a wheat flour substitute in cookies does not negatively impact consumer acceptance.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3278 - 3287"},"PeriodicalIF":2.9,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An interdisciplinary approach to detect and grade ‘Mushy Halibut Syndrome’ in fillets of Greenland halibut (Reinhardtius hippoglossoides)","authors":"Natacha L. Severin,&nbsp;Samuel Ortega,&nbsp;Rowan Romeyn,&nbsp;Stein H. Olsen,&nbsp;Karsten Heia,&nbsp;Charlotte Jacobsen,&nbsp;Niels Bøknæs,&nbsp;Aviâja L. Hauptmann,&nbsp;Jesper Boje,&nbsp;Per W. Kania,&nbsp;Kurt Buchmann","doi":"10.1007/s11694-025-03193-x","DOIUrl":"10.1007/s11694-025-03193-x","url":null,"abstract":"<div><p>‘Mushy halibut syndrome’ (MHS) affects the quality of Greenland halibut fillets. Fillets affected by MHS are jelly-like and turn mushy when cooked. Different severities of MHS occur in commercial catches, and cause food wastage and economic losses due to a lack of detection tools. In this study, we combined sensory evaluation, microscopy and chemical analysis to characterize and grade MHS in Greenland halibut fillets, and assessed hyperspectral imaging (HSI) as a non-invasive detection method. Fillets (n = 100) were sampled and sorted into five categories based on assessment of MHS severity using a sensory MHS grading system. Twenty fillets were assigned to each category. Fillets underwent HSI analysis (n = 100), chemical analysis (n = 40) and microscopy (n = 25). Microscopy revealed myofiber degeneration progressing with MHS severity. Average dry matter and oil content for normal fillets were 26.6%, and 10.4%, respectively, compared to 14.6% and 2.0% for fillets severely affected by MHS. The sensory evaluations demonstrated good consensus on MHS criteria but highlighted the challenges of relying on limited manual detection. Two hyperspectral models were tested: one model estimated chemical composition of fillets, while the other predicted the fillet area affected by MHS. Both showed high accuracy for detecting and grading MHS. Future work should involve larger data sets and sensory panels, fewer MHS categories and commercially relevant threshold values for dry matter and oil content. Effective grading of MHS-products could contribute to optimized utilization, development of new side-streams and reduced wastage in the fisheries.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3444 - 3461"},"PeriodicalIF":2.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03193-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological quality parameters in chocolate spread: hazelnut roasting process","authors":"Oğuz Aydemir,&nbsp;Rezwan Sattari,&nbsp;Vedat Arda Küçük","doi":"10.1007/s11694-025-03159-z","DOIUrl":"10.1007/s11694-025-03159-z","url":null,"abstract":"<div><p>In chocolate spread with hazelnut highly competitive market, it is very crucial to produce a superior product especially in terms of flavour, aroma, and texture to survive. Hazelnut roasting conditions are very important for the final quality of chocolate spread. At the same time, there is no research on the effects of hazelnut roasting conditions on the product. Therefore, this study aimed to characterise the effect of roasting temperature (125, 150 and 175 °C) and time (12.5 and 25 min) on the physicochemical, textural, rheological and sensory properties of chocolate spread with hazelnut. Therefore, this study aimed to characterize the impact of roasting temperature (125, 150, and 175 °C) and time (12.5 and 25 min) on physicochemical, textural, rheological, and sensory properties of chocolate spread. No difference was found between the water activity, firmness, viscosity, particle size distribution parameters d(0.1), d(0.5), d(0.9), D[3.2], D[4.3] values, shear stress and apparent viscosity values, K coefficient of consistency, linear (τ₁) yield stress and characteristic shear rate, colour L*, a*, b* values, sensory colour, appearance, consistency and spreadability scores of chocolate spreads. However, roasting condition was found to be significantly effective on general odour, hazelnut odour, flavour, and hazelnut aroma as well as FTIR spectra (<i>p</i> &lt; 0.05). Hierarchical Cluster Analysis successfully clustered the samples into 3 different clusters according to their FTIR spectra. Furthermore, while one principal component could distinguish the samples on its own, two principal components provided a significantly clearer visualisation. It was determined that chocolate spread with hazelnut produced by roasting at 175 ºC for 25 min was superior in terms of general odour, hazelnut odour, general flavour, and hazelnut aroma in sensory tests.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3036 - 3047"},"PeriodicalIF":2.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03159-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}