Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.

Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake.

Possible inhibitory effect of microbial transglutaminase on the formation of biogenic amines during Trappist cheese ripening.

Trappist cheese (semi-hard, rennet-coagulated cheese with round eyes) was manufactured and matured for 4 weeks at 12 ± 1°C, 85% relative humidity (RH). The effect of microbial transglutaminase (MTGase) was followed by measuring the levels of free amino acids (FAAs) and biogenic amines (BAs) every 2 weeks during 4 weeks of cheese ripening. Results show that MTGase can decrease the cadaverine production by 30%, but only at the initial stage of ripening.

Development of a Novel Ultrasonic Spectroscopy Method for Estimation of Viscosity Change during Milk Clotting.

Ultrasonic testing is an emerging non-destructive testing technology with high repeatability and precision. Milk is a very complex liquid and the change of its viscosity is a highly relevant property throughout conversion into other dairy products. In the following paper, we propose a novel method for the monitoring of viscosity during enzymatic milk clotting by ultrasonic spectroscopy.

Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.

Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground (house cricket) were used to produce oat biscuits.

Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs.

A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs.