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Whey products have conventionally been professed as a means of reducing ingredient costs. The authentic benefits of adding whey products are the enhanced worth resulting from flavor, texture and nutritional improvements as well as nutraceutical or health‐enhancing payback. Therefore, the present study aims to isolate and characterize suitable starter cultures for the production of wheyghurt drink.

Keeping in view all the benefits of yoghurt technology this study was planned to isolate the starter cultures and optimize the conditions for the production of wheyghurt drink. The starter cultures (Lactobacillus delbruceckii ssp. Bulgaricus and Streptococcus thermophilus) were isolated from the yoghurt and further characterized on the basis of their morphological and biochemical characteristics. The wheyghurt drink prepared from starter cultures with varying starter culture concentrations (1, 1.5, 2 and 2.5 percent) was analyzed for the physicochemical and sensory characteristics to explore the potential of wheyghurt drink.

During storage, color, flavor, taste and overall acceptability were affected significantly. But the interaction between treatments and storage was found non‐significant to all the sensory parameters. At zero day maximum score (7.40) for overall acceptability was recorded for T₃ and minimum score (5.60) was awarded to T₄. After five, ten and 15 days of storage, judges observed a slight decline in overall acceptability in all wheyghurt drink samples. Hence it was concluded that wheyghurt drink sample T₃ obtained maximum scores regarding the organoleptic evaluation and remained the best.

The key to growth is a continuous evaluation and modification of the product to match consumer expectations. Currently there are many apparent benefits that result from incorporating selected whey products into yogurt formulas. The starter cultures for the production of fermented whey products are not presently produced in Pakistan and are imported for industrial use. The use of LAB as starter culture may help to improve the quality and shelf life of the whey products.

The research is useful for food manufacturers in order to develop functional food products for consumers. Understanding consumer needs and preferences is critical to successful product development and enhancing marketing values of a product. Nutritionally improved foods, such as wheyghurt over the conventional counterpart, will be highly successful in the marketplace. Consumers will prefer such kinds of foods because they are more conscious about their health and such foods provide them with what they desire, i.e. health benefits with good nutrition.

Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives.

A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ² test was performed to establish any association between product origin and the number of classes of food additives.

In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ² test revealed a significant association (χ² = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative.

The food products were sourced only from retailers selling labelled food products.

This novel study provides a basis for determining compliance of food products to the National Food Regulations.

The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt.

A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colored with spinach extract (1.25, 2.5 and 4 percent) and a control yogurt (no kiwi flavor or spinach extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data were analyzed by ANOVA using statistical analysis system.

Statistically significant differences (p<0.05) were found between the control and kiwi-spinach yogurts in terms of viscosity and syneresis. The addition of the spinach extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of yogurt samples increased, while pH decreased significantly (p<0.05). Yogurt enriched with 4 percent spinach extract and 4 percent kiwi flavor was more acceptable than the other samples, and high scored with respect to overall acceptability by panelists.

No research had been done to formulate and compare the sensory and physicochemical properties of kiwi-spinach yogurt in Iran.

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.

Physical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.

Thompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).

The physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

Forasmuch as the consumer’s demand for food products that provide nutrition and health benefits has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking profit of the growing call for the consumption of antioxidant foods and benefits small-scale producers.

Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted.

The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively.

Given the quantified parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market.

The purpose of this paper is to characterize electrical parameters of amorphous Ni‐P resistive layers used for fabrication of precise resistors.

Ni‐P resistive layers were produced by the chemical process in water solution using Ni^2 + and H₂PO₂⁻ ions. The paper presents the results of the studies concerning the influence of bath acidity and conditions of thermal stabilization on the structure and temperature coefficient of resistance of Ni‐P alloy.

The temperature coefficient of resistance of amorphous Ni‐P layers was found to depend significantly on the parameters of chemical metallisation process. It was stated that the changes of through‐casing resistivity versus the acidity of technological solution have roughly parabolic characteristics.

In this paper, it was at first explained how the changes of the structure of Ni‐P resistive layers depend on their temperature coefficient of capacitance.

The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days.

For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (10⁸ CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples.

After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability.

Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the purpose of this paper is to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria).

The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1‐ 4:1), sugar concentration (12‐21 per cent), citric acid concentration (0.30‐0.50 per cent) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.

The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30 per cent, respectively, in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80, respectively, with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste, respectively, of the nectar.

The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industry.

Development of such health‐promoting mixed fruit nectars will boost demand of healthy beverage foods in society.

The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

The purpose of this study is to assess the quality of honey from different agro-climatic zones of Himachal Pradesh in terms of physicochemical characteristics and mineral status.

Three honey-producing locations were selected within each agro-climatic zone, honey sampled from four separate apiaries within each location and analyzed for physicochemical characteristics and mineral status using standard methodologies. The data were analyzed using one-way analysis of variance with one-way classification, after appropriate transformation through online OP-STAT software and MS Excel. The correlation coefficient (r) was also calculated. Principal component analysis was done using XL-STAT software.

The honey of Zone 4 had highest fructose (36.62%), F:G ratio (1.55), acidity (46.07 meq/kg), vitamin C (25.04 mg/100 g) and diastase (19.22 DN), whereas the pollen density (76,666.67 pollen grains per 10 g), pH (5.94), sucrose (6.94%), hydroxy methyl furfuraldehyde (70.20 mg/kg), amino acid (103.83 mg/100 g), phenols (77.39 mg/100 g), Ca (81.04 mg/kg) and K (354.17 mg/kg) were highest for Zone 2. Highest electrical conductivity (0.24 mS/cm), moisture (16.50 %), glucose (34.20%) and P content (62.93 mg/kg) were recorded for Zone 1. Correlation studies indicated a significant positive correlation between pH and EC; EC and moisture; colour and pollen density. Examining the graphical distribution of the honey samples, a natural separation between honeys of four different agro-climatic zones was obtained.

The impact of geographical/agro-climatic variations in physicochemical characteristics of honey has not been worked out under the present scenario in Himachal Pradesh.

Visual stimulation affects the taste of food and beverages. This study aimed to understand how latte art affects coffee consumption by collecting participants' brainwave data and their taste responses.

Seventy subjects participated in a two-stage experiment. Electroencephalography (EEG) was employed to measure brainwave activity. With an interval of one week, each stage involved coffee consumption with and without latte art. The responses to the taste of the coffee were also collected for analysis.

Significant differences were found in the participants' alpha and beta brainwave bands. When drinking coffee with latte art, the participants' alpha bands were significantly lower, whereas the beta bands were higher. These findings were supported by Bayesian statistics. A significant increase was found in the participants' taste of sweetness and acidity with latte art, and Bayesian statistics confirmed the results for sweetness although the evidence on the increase in acidity was anecdotal. No difference was found in the taste of bitterness.

This study highlights the effect of latte art on coffee consumption. The authors analysed the empirical evidence from this two-stage experimental study in the form of the participants' brainwave data and their responses to taste. This study's original contribution is that it explored the crossmodal effects of latte art on consumers' taste of coffee from a neuroscientific perspective. The results of this study can provide empirical evidence on how to effectively use latte art in practical business environments.