Research Keyword: sensory quality

A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food

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Paraprobiotics are inactivated bacterial cells that offer the same health benefits as live probiotics but are much more stable and don’t require refrigeration. When added to high-protein ice cream, paraprobiotics help boost immune function and gut health while improving the product’s texture and shelf-life. This makes paraprobiotic-enriched ice cream an ideal functional dessert for athletes, people with dietary restrictions, and anyone seeking healthier frozen food options.

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Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

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Researchers developed a method to turn soybean whey (a waste product from tofu and soybean protein production) into delicious plant-based yogurt. By removing salt through electrodialysis and concentrating the whey, then fermenting it with yogurt bacteria, they eliminated the unpleasant beany flavors and harmful compounds that make raw soybean products unappetizing. The resulting yogurt has a creamy texture, pleasant flavor, and better nutrition compared to untreated soybean whey, offering an environmentally friendly way to use agricultural byproducts.

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Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC–MS, and E-Nose

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Many people don’t eat pulses (beans and chickpeas) despite their health benefits because they have unpleasant flavors often described as beany or earthy. This research tested different bean varieties and cooking methods to reduce these bad flavors. They found that light-colored beans like navy beans naturally have milder flavors, and roasting beans before turning them into flour reduces earthy tastes. A quick electronic nose test works better than traditional chemical analysis for predicting which beans will taste better to consumers.

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Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

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This research studied how adding spices like black pepper, garlic, onion, and red pepper to plant-based meat products during manufacturing can improve their flavor. Scientists analyzed over 50 commercial meat analog products and found that spices reduced unpleasant bean-like flavors while adding pleasant tastes. When spices were added during the high-temperature extrusion process used to make these products, they prevented bad-tasting chemicals from forming and added nice flavors like citrus and spice notes.

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