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Journal articles on the topic 'Flavor seasoning'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Shangguan, Lingling, Zixiong Liu, Linglong Xu, et al. "Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate." Foods 13, no. 16 (2024): 2591. http://dx.doi.org/10.3390/foods13162591.

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This study focused on improving the flavor quality of seasonings, and enzymatic hydrolysis of soybean protein isolate (SPI) seasoning via traditional technology may lead to undesirable flavors. Herein, we aimed to develop a new type of SPI seasoning through microbial fermentation to improve its flavor quality. The effect of Corynebacterium glutamicum fermentation on the flavoring compounds of seasonings in SPI enzymatic hydrolysate was examined. Sensory evaluation showed that the SPI seasoning had mainly aromatic and roasted flavor, and the response signals of S18 (aromatic compounds), S24 (al

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2

Rezeki, Kartika Sri, Krishna Purnawan Candra, and Bernatal Saragih. "Karakteristik Rempah dan Tantangannya Dalam Pengembangan Bumbu Basah Instan: Sebuah Review Singkat." Jurnal Teknologi dan Industri Pertanian Indonesia 16, no. 2 (2024): 102–11. http://dx.doi.org/10.17969/jtipi.v16i2.32203.

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Seasonings are various plant products with a fragrant aroma, such as galangal, turmeric, ginger, cinnamon, nutmeg, and pepper, and are used to flavor dishes. A more practical lifestyle and an increasing culinary industry have led to the development of the culinary industry to open business opportunities for processing instant wet spices to shorten cooking time. Instant seasoning is a mixture of various spices and seasonings that are mashed and processed into one. Instant seasoning processing requires safe and healthy handling, including freedom from pathogenic microbial contamination. Even tho

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Gesta, Lorenz C., Cleoh P. Quimson, Jahara F. Valledor, Angel Khryss C. Podadera, Carl Jarry O. Biol, and Jade Stephanie B. Cerezo. "Assessment of Proximate and Sensory Properties of Potential Food Seasoning Made from Calabaza Squash (Cucurbita moschata)." Archives of Current Research International 25, no. 6 (2025): 189–202. https://doi.org/10.9734/acri/2025/v25i61262.

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Aims: This study explores the potential of Calabaza Squash (Cucurbita moschata) seeds as a healthy and sustainable alternative to commercially available food seasonings, in response to increasing concerns over the health effects of excessive sodium, sugar, and unhealthy fats in conventional seasonings. Study Design: The researchers utilized a product developmental research design with a quantitative descriptive analysis method. This allowed for collecting and analyzing numerical data on the nutritional content and potential health benefits of Calabaza Squash (Cucurbita moschata) seeds as food

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Серикбаева, Аяна Нургалиевна, Багимкуль Темирхановна Тнымбаева, Шахсанам Нурланкызы Сексенбай, Лаура Каликуловна Сенгирбекова, Гульзира Шабаевна Джумабекова, and Жулдыз Канатовна Нургожина. "Development of a new type of seasoning of improved quality based on sprouted buckwheat." Food processing industry, no. 6 (June 5, 2022): 39–42. http://dx.doi.org/10.52653/ppi.2022.6.6.009.

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С целью расширения ассортимента приправы с повышенной пищевой ценностью был разработан новый вид вкусовой приправы на основе пророщенных зерен гречихи. Использование пророщенных злаков для обогащения приправ считается одним из эффективных методов в борьбе с дефицитом витаминов, минералов, аминокислот, легкоусвояемых углеводов, ферментов и других элементов питания в рационе человека. При разработке новой вкусовой приправы в качестве основного компонента использовали пророщенную гречиху сорта «Богатырь». В состав приправы также включали сушеные овощи (морковь, тыкву, чеснок), сушеную зелень (сел

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5

Li, Hang, Jingxuan Sun, Xinyi He, et al. "Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil." Foods 12, no. 11 (2023): 2173. http://dx.doi.org/10.3390/foods12112173.

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Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: the ratio of material to liquid was 1:5, the heating temperature was 110 °C, the reaction time was 25 or 30 min, and the addition of reducing sugar was 2%. The optimum ratio of fragrant Zanthoxylum seasoning oil was 1:7 for cold pressing oil and hot dipping oil. Compared with Zanthoxylum seasoning oil

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Ayana, Serikbaeva, Tnymbaeva Bagimkul, Ibraimova Saniya, and Mardar Maryna. "QUALITY AND SAFETY ENSURING IN THE DEVELOPMENT OF FLAVORED SPICES BASED ON GREATED CEREALS USING THE HACCP PRINCIPLES." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 6, no. 3(56) (2020): 41–46. https://doi.org/10.15587/2706-5448.2020.220051.

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<em>The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan in order to control the safety of flavoring condiments of increased nutritional value. The new flavor seasoning is developed on the basis of sprouted green buckwheat of the «Bogatyr» variety, dried vegetables (carrots, pumpkin, garlic), dried herbs (celery, basil, oregano, dill), spices (ginger, turmeric, curry, paprika, coriander)

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7

Nugraha, Kristian Agung, Hari Minantyo, Ivana Grasielda, Caecillia Hartadji, and Johanes Marco Poillot. "Formulation of a Flavor Enhancer Based on Milkfish and Shrimp Waste with Shiitake Mushroom Addition: An Organoleptic Assessment." TRJ Tourism Research Journal 9, no. 1 (2025): 42. https://doi.org/10.30647/trj.v9i1.279.

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The objective of this study was to evaluate the development of a natural seasoning made from milkfish meat, shiitake mushrooms, and shrimp waste, as well as to assess its organoleptic properties. The research was conducted in Surabaya. The seasoning was prepared by drying and processing each ingredient into powder form, which was then mixed with other spices in varying formulations containing 0%, 10%, 15%, and 20% shiitake mushroom powder. The final products were subjected to organoleptic evaluation using a 4-point Likert scale by untrained panelists, who assessed the color, aroma, taste, and

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Rohmah, Miftakhur, Bernatal Saragih, Nur Amaliah, Rimbawan Apriadi, and Anton Rahmadi. "Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning." Journal of Food Quality 2022 (July 7, 2022): 1–13. http://dx.doi.org/10.1155/2022/3092246.

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The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the archipelago. This study aims to observe panelist acceptance, proximate characteristics of amino acid, volatile compounds, and color profiles on five mixed formulas of fermented cempedak (Artocarpus champeden) and oyster mushroom (Pleurotus ostreatus) seasoning. The five seasoning formulas combine 30–70% flavored mushroom powder and 30–70% mandai cempeda

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9

Sirtori, Francesco, Chiara Aquilani, Corrado Dimauro, et al. "Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile." Animals 11, no. 1 (2020): 13. http://dx.doi.org/10.3390/ani11010013.

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During ham processing the action of endogenous proteolytic and lipolytic enzymes leads to the development of volatile compounds (VOCs) responsible of typical aromas. Protected Designation of Origin (PDO) of Toscano ham requires at least 12 months of ripening but extended seasoning might improve flavor and economic value. This study aimed at assessing the evolution of color, fatty acids, and VOCs profile in subcutaneous fat, and, among VOCs, at identifying possible markers characterizing different seasoning length. For this purpose, a reduced pool of VOCs was selected by 3 multivariate statisti

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Mutamimah, Dewi, Titah Mahesvarah, and Jefri Envendi. "DIFFERENT RAW MATERIAL EFFECT IN PREFERENCE LEVEL AND MOISTURE CONTENT OF SEASONING POWDER." Chanos Chanos 21, no. 1 (2023): 17. http://dx.doi.org/10.15578/chanos.v21i1.12773.

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Seasoning is widely used in many dishes for the example fried rice, meatball, chicken soup, beef stew for enhancing the flavor of food. The food will have a good taste by adding some seasoning. It will give umami taste and make people even more enjoying their meal. The purposes of this research were to know the preference level and moisture content of seasoning powder with different raw material. The analysis used in research were moisture content by gravimetric method and preference level consist of appearance, taste, aroma, texture by hedonic test. The moisture content of the anchovy, seawee

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Yamamoto, Masayoshi, Susanne Baldermann, Keisuke Yoshikawa, Akira Fujita, Nobuyuki Mase, and Naoharu Watanabe. "Determination of Volatile Compounds in Four Commercial Samples of Japanese Green Algae Using Solid Phase Microextraction Gas Chromatography Mass Spectrometry." Scientific World Journal 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/289780.

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Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefec

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12

Burroughs, Presian. "Stop Grumbling and Start Eating: Gospel Meal Meets Scriptural Spice in the Bread of Life Discourse." Horizons in Biblical Theology 28, no. 2 (2006): 73–94. http://dx.doi.org/10.1163/187122006x152717.

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AbstractNarrating Jesus' feeding of the five thousand and his subsequent discourse on the bread of life, John creates a literary entrée with such complex flavors that the inattentive palate may fail to appreciate its more subtle seasonings. Yet, as readers develop their taste for detecting the Old Testament (OT) imagery generously sprinkled throughout John 6, they can come to savor John's unique blend of scriptural spice. Like a master chef, John de ly uses the Hebrew Scriptures to add subtle yet significant seasoning to this gospel meal. For example, in discussing the bread of life, Jesus rem

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Los, Paulo Ricardo, Deise Rosana Silva Simões, Roberta de Souza Leone, Beatriz Cervejeira Bolanho, Taís Cardoso, and Eliane Dalva Godoy Danesi. "Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup." Pesquisa Agropecuária Brasileira 53, no. 11 (2018): 1259–67. http://dx.doi.org/10.1590/s0100-204x2018001100008.

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Abstract: The objective of this work was to develop dehydrated soup formulations using flour from peach palm by-product (PPB), Spirulina platensis or spinach, as well as to evaluate their composition by physical, chemical, instrumental, and sensory methods. Four formulations were developed: standard, PPB flour, PPB flour and S. platensis, and PPB flour and spinach. The samples were analyzed for proximate composition, chlorophyll content, total phenolic compounds, antioxidant activity, color, viscosity, water absorption, and microbiological parameters. The sensory characterization was performed

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Ramdani, H. N., Y. Yuwana, and Budiyanto Budiyanto. "Physical, chemical, microbiological and organoleptic properties of flavor seasoning combination of palm mushroom (volvariella volvacea) and snakehead fish (channa striata) with drying temperature variation." E3S Web of Conferences 373 (2023): 04003. http://dx.doi.org/10.1051/e3sconf/202337304003.

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The delicacy of food can be improved by employing flavor seasoning addition. The purpose of this study was to investigate the effect of the material combination of oil palm mushrooms and snakehead fish and the drying temperature variation on the flavor seasonings' physical, chemical, microbiological, and organoleptic properties. The experiment employed a Completely Randomized Design (CRD) consisting of two factors. The first factor was the ratio of oil palm mushrooms and snakehead fish of 25%: 75%, 50%: %, 75%: 25% and the second factor was drying temperatures of 50ºC and 60ºC. The ANOVA and D

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Chen, Tao, Chao-Kun Wei, Tong Li, et al. "Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal." Foods 12, no. 23 (2023): 4346. http://dx.doi.org/10.3390/foods12234346.

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Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed m

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Somdee, Thidarat, Suneerat Yangyeun, Piyaporn Srikongpan, et al. "Assessment of Nutritional, Physiochemical, Antioxidant and Sensory Properties of Seasoning Powder Containing Asplenium unilaterale Lam." Journal of Current Science and Technology 14, no. 3 (2024): 51. http://dx.doi.org/10.59796/jcst.v14n3.2024.51.

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The current study used Asplenium unilaterale Lam. with a natural alternative to monosodium glutamate (MSG) , along with plant mixtures to develop a seasoning powder. Four formulations (2-8 w/w of A. unilaterale Lam.) were characterized. Furthermore, the nutritional, physiochemical, amino acid profiles, antioxidant, and sensory properties were determined. The ash and carbohydrate content differed significantly among the four seasoning powders containing different concentrations of A. unilaterale Lam. The protein content significantly increased in seasoning powders as the A. unilaterale Lam. con

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Tran, Nhi Yen Thi, Ngoc Vu Duc, Truong Dang Le, Long Bao Huynh, Anh Viet Van Nguyen, and Tan Phat Dao. "Study of Seasoning Powder Processing from Gray Abalone Mushroom." Journal of Food Quality 2023 (April 25, 2023): 1–14. http://dx.doi.org/10.1155/2023/7991830.

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The gray abalone mushroom is a rich source of amino acids and carbohydrate compounds, with some biological activities and antioxidants. Nowadays, the variety of food additives on the market such as sodium glutamate (E621), sodium guanylate (E627), or sodium insonate (E631), could probably cause negative effects for people’s health. This study used gray abalone mushrooms to create naturally derived seasoning products without using flavor enhancers and synthetic compounds. The gray abalone mushroom was pretreated and dried at 60°C until attaining the moisture content of <5%, while the biologi

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Istana Trahutami, Sriwahyu. "Traditional Spices in Japanese Modern Food." E3S Web of Conferences 202 (2020): 07083. http://dx.doi.org/10.1051/e3sconf/202020207083.

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This article describes the traditional seasoning (choumiryou) used in modern Japanese cuisine. The purpose of this study was to determine the types and ways of making traditional spices in Japanese cuisine, and how to use them to give color and flavor to the dishes. This research is a literature study. The author documents data about shokubunka or Japanese eating culture and traditional spices from various literatures. Through qualitative descriptive methods it is known that modern Japanese cuisine still retains traditional spices, especially miso, shoyu and dashi. The main ingredients of chou

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Susi, Susi, Hisyam Musthafa Al Hakim, and Sasi Gendrosari. "Characteristics of Seasoning Powders from Nagara Bean Tempeh and Oyster Mushroom for Umami Enhancer to Reduce Salt-use." Asian Food Science Journal 22, no. 6 (2023): 28–39. http://dx.doi.org/10.9734/afsj/2023/v22i6640.

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Aims: Nagara bean tempeh and oyster mushroom have high protein, and free glutamate can increase the umami effect. The formulation is needed to obtain the desired umami level.The research aimed to formulate seasoning powders of Nagara bean tempeh flour, white oyster mushroom flour, salt, and sugarto enhance the umami taste. Study Design: This research formulated seasoning powder using a randomized block design involving two treatment factors: 1) the concentration of salt, Nagarabean tempeh flour, and white oyster mushroom flour,and 2) the percentage of sugar. Place and Duration of S

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Teuku rihayat, Abdul Haris Salam, Awanis Ilmi, and Rika Annisa. "Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry." Chelo Journal of Technology for Community Service (CETICS) 2, no. 1 (2025): 133–42. https://doi.org/10.61972/cetics.v2i1.41.

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ABSTRACT Indonesia is renowned for its rich spices, particularly in Aceh, where they are widely cultivated. These spices are traditionally used in local cuisine, but they are often sold in wet form, requiring further processing to create practical instant spice powders. One popular seasoning is for Acehnese Noodle Cuisine, which is typically in wet form and has a short shelf life. To address this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered seasonings for convenience and longevity. RECEH products will undergo laboratory testing, including nutrient content, ash content, moi

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García-Lomillo, Javier, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, and Pilar Muñiz-Rodríguez. "Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties." Journal of Chemistry 2016 (2016): 1–7. http://dx.doi.org/10.1155/2016/1056201.

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The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them. The highest incre

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Sirtori, Francesco, Corrado Dimauro, Riccardo Bozzi, et al. "Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product." European Food Research and Technology 246, no. 3 (2019): 409–24. http://dx.doi.org/10.1007/s00217-019-03410-0.

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AbstractPhysical and chemical changes in Toscano ham lean were evaluated according to three different seasoning time (14, 16 and 18 months). Moreover, on Semimembranosus muscle, the volatile profile at 0, 1, 3, 6, 12, 14, 16 and 18 months of seasoning was determined by SPME–GC–MS. Eventually, a quantitative-descriptive sensory evaluation was performed. Longer seasoning times led to a decrease of Chroma in Biceps femoris, and also protein and proteolysis index decreased as the seasoning time increased. A total of 97 volatile compounds (VOCs) belonging to seven chemical families (29 aldehydes, 1

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23

Panyayong, Chunkamol, Khongsak Srikaeo, and Wachiraporn Kheowmung. "Identification and sensory evaluation of Kokumi substances in thai indigenous vegetables: Potential for natural flavor enhancement." Multidisciplinary Science Journal 7, no. 7 (2024): 2025315. https://doi.org/10.31893/multiscience.2025315.

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Certain vegetables are recognized for their potential to enhance taste profiles, particularly in intensifying sweetness and enhancing overall taste perception. This study investigated the kokumi flavor properties of five Thai local vegetables: coriander (Coriandrum sativum L.) root, shallots (Allium ascalonicum L.), pak-wan-ban or star gooseberry (Sauropus androgynus (L.) Merr.), mulberry (Morus alba L.) leaves, and cha-ya (Cnidoscolus aconitifolius (Mill.) I.M.Johnst) leaves. Samples were extracted using warm water (60 °C), freeze-dried, and analyzed via LC-MS/QTOF. Glutathione, a known kokum

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Saputra, Mochammad Arif, Noor Harini, and Rista Anggriani. "Kajian Sifat Fisikokimia Permen Jelly oleh Tiga Varietas Jahe (Zingiber officinale) dan Perbedaan Konsentrasi Ekstrak Karagenan dari Rumput Laut (Eucheuma cottoni)." Food Technology and Halal Science Journal 3, no. 2 (2020): 110. http://dx.doi.org/10.22219/fths.v3i2.13213.

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Ginger is one type of medicinal plants and spice, which has been known by the Indonesian people. Usefulness of ginger suchas for seasoning, mixed food/drink, medicines and cosmetics. Ginger has a distinctive aroma due to essential oil content and a specific flavor that is spicy derived from oleoresin compounds. Consumption continuously is excellent for health. Ginger has a spicy flavor is difficult to fresh, it needs to be inovaded. In this research ginger is processed into jelly candy. Jelly candies require a gel-forming material to form a chewy texture. In this research, the gel-forming mate

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Rokilah, Rokilah, Wiharyani Werdiningsih, and Agustono Prarudiyanto. "PENGARUH KOMBINASI KEMASAN DAN MASA SIMPAN TERHADAP BEBERAPA KOMPONEN MUTU BUMBU PLECINGAN INSTAN (The Effect of Combination of Package and Self-life on The Some Qualities of Instant Seasoning Plecingan)." Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 6, no. 1 (2018): 60–68. http://dx.doi.org/10.29303/jrpb.v6i1.76.

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ABSTRACT The purpose of this research was to determine the best combination between the types of package with shelf-life treatments that can be used to maintain some qualities of instant seasoning plecingan based on the quality standards of seasoning or powdered spices. The research method used was experimental method with Randomized Block Design (RBD) single factor (the combination between the types of package and shelf-life treatments) with 9 treatments and 3 replications. The observed parameters were chemical parameters (moisture content and pH) and organoleptic parameters (hedonic te

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Reinoso-Carvalho, Felipe, Laura H. Gunn, Enrique ter Horst, and Charles Spence. "Blending Emotions and Cross-Modality in Sonic Seasoning: Towards Greater Applicability in the Design of Multisensory Food Experiences." Foods 9, no. 12 (2020): 1876. http://dx.doi.org/10.3390/foods9121876.

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Sonic seasoning refers to the way in which music can influence multisensory tasting experiences. To date, the majority of the research on sonic seasoning has been conducted in Europe or the USA, typically in a within-participants experimental context. In the present study, we assessed the applicability of sonic seasoning in a large-scale between-participants setting in Asia. A sample of 1611 participants tasted one sample of chocolate while listening to a song that evoked a specific combination of cross-modal and emotional consequences. The results revealed that the music’s emotional character

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Xu, Hai Ju. "Study on Processing Technology of Ready-to-Eat Oyster Retort Pouch." Advanced Materials Research 1033-1034 (October 2014): 753–57. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.753.

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The instant ready-to-eat oyster was prepared through hot water cooking, seasoned, dried, vacuum packed and sterilized. The optimal seasoning formula was as follows: sauce 10.0%, sugar 9.0%,vinegar 10.0%,rice wine 4.0%. The product has rich nutrition and special seafood flavor, comfortable texture and easy to eat. Ready-to-eat the oyster snack food processing technology research offered a new way to develop high value-added products and technical support.

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Tang, Tiantian, Min Zhang, and Bhesh Bhandari. "Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment." Foods 12, no. 6 (2023): 1263. http://dx.doi.org/10.3390/foods12061263.

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Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showe

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Lin, Chia-Hua, Ying-Tang Huang, Jhih-Ying Ciou, et al. "Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Oreochromis mossambicus) Byproduct—The Large-Scale Production of Umami-Rich Seasoning Material Application." Foods 12, no. 9 (2023): 1921. http://dx.doi.org/10.3390/foods12091921.

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In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in

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Maryetta, Mila, and Elida Elida. "Analysis Of Differences In The Quality Of Beef Randang Using Roasted Coconut (Ambu-Ambu) And Not Using Roasted Coconut (Ambu-Ambu)." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2022): 1. http://dx.doi.org/10.24036/jptbt.v3i2.304.

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This research is motivated by the differences in randang in each region, ranging from the materials to be used, as well as the processing techniques used in making the rendang. Based on some published literature related to rendang research, there are differences in the additional ingredients for meat rendang, where there are areas that use roasted coconut (ambu-ambu), and some do not use roasted coconut (ambu-ambu) in the processing of meat rendang. The one that uses roasted (ambu-ambu) as an additional ingredient is found in Nagari Ujung Gading, Lembah Melintang District, West Pasaman Regency

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Yuniastri, Ratih. "Komposisi Kimia dan Mikrobiologi Bumbu Instan “Soto Madura”." Journal of Food Technology and Agroindustry 1, no. 2 (2019): 25–30. http://dx.doi.org/10.24929/jfta.v1i2.729.

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Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning

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Silva, Juliana Resende Gonçalves, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, and Frederico Souzalima Caldoncelli Franco. "Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer." Acta Scientiarum. Technology 42 (November 29, 2019): e45632. http://dx.doi.org/10.4025/actascitechnol.v42i1.45632.

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High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and

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Zhang, Ninglong, Yunfeng Yang, Wenli Wang, Yuxia Fan, and Yuan Liu. "A potential flavor seasoning from aquaculture by-products: An example of Takifugu obscurus." LWT 151 (November 2021): 112160. http://dx.doi.org/10.1016/j.lwt.2021.112160.

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Susi, Susi, Hisyam Musthafa Al Hakim, and Rahmawati. "The Effects of Salt Particle Size and The Formulation of Nagara Bean Tempeh Flour with White Oyster Mushroom on Salty and Umami Taste Perception." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (2022): 012016. http://dx.doi.org/10.1088/1755-1315/1097/1/012016.

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Abstract The prevalence of hypertension in South Kalimantan based on the health development program in 2018 reached 44.1%, which means South Kalimantan is the province with the highest prevalence of hypertension in Indonesia. Excessive consumption of salt (sodium) can cause a direct impact on blood pressure: people with high levels of salt consumption have an increase in blood pressure. Efforts to reduce salt consumption must also pay attention to the level of acceptance by consumers. Seasoning reformulation should maintain the product taste. Among various seasoning reformulation technologies

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Gahtori, Kavita, Chanchal Aggarwal, Manjusha Tyagi, et al. "Review on Murraya koenigii: Dietary Supplements and Highly Prosperous Plants of Pharmacological Value." Scientific Temper 13, no. 01 (2022): 108–14. http://dx.doi.org/10.58414/scientifictemper.2022.13.1.17.

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Murraya koenigii (Curry tree) is a common culinary plant, its leaves are used from ancienttimes as a spice or merely as garnishing or seasoning and they not only enhance the flavor butalso increase the nutritional value of food. Besides being a valuable ingredient curry plant hashigh medicinal value, it is being used since ancient times to treat various diseases, heal wounds,and also has cosmetic uses. This review highlights the morphological and taxonomical status ofthe curry plant along with its phytochemicals, pharmacological activity, medical importance,and ethnobotanical uses.

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Montone, Angela M. I., Angelo Citro, Germana Colarusso, et al. "Effect of rennet on buffalo cheese microbiota, taste and flavor." Revista Científica de la Facultad de Ciencias Veterinarias 33, Suplemento (2023): 305. https://doi.org/10.52973/rcfcv-wbc143.

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Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for cheese making, jointly with several other factors, influences the flavor and aroma of dairy products. In this study, we focused exclusively on rennet’s role in developing aromas and flavors, highlighting different tastes depending on the type of rennet used in cheesemaking. Buffalo milk was used to produce cheeses through a single cheesemaking

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Tien, Pei-Yu, Pei-Fen Yang, Yih-Ming Weng, Zer-Ran Yu, and Be-Jen Wang. "Antioxidant Properties and Sensory Preference of Broccoli Affected by Culinary Practices." Current Research in Nutrition and Food Science Journal 12, no. 3 (2024): 1409–20. https://doi.org/10.12944/crnfsj.12.3.33.

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Broccoli provides a good source of many nutrients and bioactive compounds. However, bitterness of broccoli deterred sensory desirability and furthermore impacted its consumption. Cooking and seasoning addition can be used to reduce the bitterness and to increase the preference of vegetables. The objective of this study aims to investigate the effect of blanching and flavor enhancement with various sauces on the bioactive and organoleptic properties. Broccoli was prepared: raw (C), blanched (B), blanched and flavored with Japanese style sauce (F1), with cheese (F2), and with Chinese style sauce

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Bridha, Risya Ladiva, Eeng Ahman, and Woro Priatini. "Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang." Journal Gastronomy Tourism 6, no. 1 (2019): 70–79. http://dx.doi.org/10.17509/gastur.v6i1.22793.

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West Sumatra is a province that has a food characteristic of the region that is already known to the public, namely karupuak sanjai and rendang. Rendang with taste spicy and savory when paired with karupuak Sanjai the bargain, will surely give a new flavor to this historic food. Therefore, they invented a new product development of existing karupuak sanjai as souvenirs of West Sumatra is karupuak Sanjai bumbu rendang. Then karupuak Sanjai bumbu rendang will in consumer acceptance test, whether this new product can be accepted in the market or not. The method in this research using quantitative

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Darmadi, Ni Made, Dewa Gede Semara Edi, and I. Made Kawan. "The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali." International Research Journal of Engineering, IT & Scientific Research 3, no. 6 (2017): 119. http://dx.doi.org/10.21744/irjeis.v3i6.578.

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Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to in

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Djohar, M. Alaksmar, Semuel Marthen Timbowo, and Feny Mentang. "TINGKAT KESUKAAN PANELIS TERHADAP PENYEDAP RASA ALAMI HASIL SAMPING PERIKANAN DENGAN EDIBLE COATING DARI KARAGENAN." MEDIA TEKNOLOGI HASIL PERIKANAN 6, no. 2 (2018): 37. http://dx.doi.org/10.35800/mthp.6.2.2018.19507.

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Product of fish procecing industry called “juice water” contain a lot amino acid compound. The aim of this study was analyze sonsory characteristic of natural condiment made from” juice water” by product of fishery industry , coated with karagenan edible. The method of this study of natural condimenent coated karagenan coating where assessed by trained panelis using by sensory attributes (odor, colour apparance and taste).The result indicate potencial of natural condiment for seasoning development.This research aims to be able to produce natural flavor that made from raw material of liquid was

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Wang, Wenfeng, and Yong-Jun Cha. "Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology." Preventive Nutrition and Food Science 23, no. 4 (2018): 356–63. http://dx.doi.org/10.3746/pnf.2018.23.4.356.

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Rahmawati, Hafni, and Siti Aisyah. "KOMPOSISI PROKSIMAT IKAN SEPAT RAWA (Trichogaster trichopterus Pall) CRISPY MENGGUNAKAN PERISA INSTANT." Fish Scientiae 8, no. 1 (2019): 61–72. http://dx.doi.org/10.20527/fishscientiae.v8i1.132.

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Three-spot gourami is the most important fish commodity in East Borneo. The fish was only processed into fried salted fish and fermented fish such as wadi and bekasam until right now. The research of three-spot gouramy was only limited to fish salting and drying. One of the fish diversification processed was frying presto product that called fish crispy that has crisp and crunchy chacarteristics so its comfort to consume, adding with instant flavor (cheese, barbeque and sweet spicy) to increase product taste. There search on the fish crispy panelists acceptance with the addition of instant fla

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Mihalescu, Beatrice, Lucia Mihalescu, Zorica Voșgan, Aurel Maxim, Anca Dumuța, and Flavia Pop. "Research on the influence of horseradish addition on the properties of cream cheese." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 391–98. https://doi.org/10.59463/japt.2024.2.39.

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Cream cheese is one of the most commonly used dairy products. It has a soft, smooth texture with a slightly tangy flavor, and a pleasant taste, specific to the added seasoning. Horseradish is a food additive due to its sharp flavor and has antibacterial properties. The aim of this study was to perform a comparative analysis of three types of cow's milk cream cheese: two homemade varieties (simple cream cheese – SCC, cream cheese with horseradish – SCH, and commercial cream cheese with horseradish – CCC). For all three samples, organoleptic, physicochemical, and microbiological analyses were co

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Marques, Caroline, Amália Reis, Cristiane Moura, Fátima Soares Bonadimann, and Marina Leite Mitterer-Daltoé. "Consumer insight into the monosodium glutamate." Acta Scientiarum. Technology 40, no. 1 (2018): 30838. http://dx.doi.org/10.4025/actascitechnol.v40i1.30838.

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The fifth basic taste called ‘umami’ was recently recognized by studies related to monosodium glutamate (MSG), and this has attracted attention for enhancing the flavor of foods and because it contains only one-third the sodium of table salt, being an important option for reducing sodium intake by the population. This study evaluated the holistic perception of consumers about the MSG through the modern sensory techniques Word Association and Cata (Check All That Apply). Also a paired comparison was applied to define the consumers’ gustatory perception. Two stimuli were applied on Word Associat

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Chen, Hui, Mahafooj Alee, Ying Chen, et al. "Developing Edible Starch Film Used for Packaging Seasonings in Instant Noodles." Foods 10, no. 12 (2021): 3105. http://dx.doi.org/10.3390/foods10123105.

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Edible starch-based film was developed for packaging seasoning applied in instant noodles. The edible film can quickly dissolve into hot water so that the seasoning bag can mix in the soup of instant noodles during preparation. To meet the specific requirements of the packaging, such as reasonable high tensile properties, ductility under arid conditions, and low gas permeability, hydroxypropyl cornstarch with various edible additives from food-grade ingredients were applied to enhance the functionality of starch film. In this work, xylose was used as a plasticizer, cellulose crystals were used

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Susi, Susi, and Hisyam Musthafa Al Hakim. "Comparison of NaCl Levels in Seasoning Powder Formulation of Nagara Bean Flour (Vigna unguiculata Ssp. cylindrica) and Oyster Mushroom Using the Mohr Method by Direct Titration and Ash Mineral Titration." Journal of Applied Food Technology 9, no. 2 (2022): 24–29. http://dx.doi.org/10.17728/jaft.12547.

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The use of excessive salt in the food product poses a potential health problem. For this reason, efforts should be made to reduce salt consumption. One of food products containing a significant amount of salt is flavor enhancer. The method of measuring salt content is crucial in seasoning powder to provide a good description of the salt content. Salt content measurement in foodstuffs was analyzed by the Mohr method that can be carried out by direct titration or by kiln to obtain mineral ash. The direct titration method will give faster results than the mineral ash titration. This research aims

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Li, Yanjie, Gang Wen, Xinjie Guo, et al. "Application of Food and Medicine Homologous Seasoning on Xinjiang Characteristic Roasted Chicken—a review." Journal of Research in Agriculture and Animal Science 11, no. 10 (2024): 19–22. http://dx.doi.org/10.35629/9459-11101922.

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Xinjiang is located in the northwest of China, because of its unique geographical environment and abundant natural resources, it has formed a unique culture of medicine and food homology and spices, which play an important role in promoting health while enhancing the flavor of the diet. The purpose of this study is to promote the reasonable, effective and sustainable development of the industrialization of medicine and food homology resources in Xinjiang, help "poverty alleviation" and "rural revitalization", promote the culture of traditional Chinese medicine, and help build a healthy China.

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Zhou, Yueqi, Shumeng Wu, Yulu Peng, Yamei Jin, Dan Xu, and Xueming Xu. "Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation." Food Bioscience 41 (June 2021): 100971. http://dx.doi.org/10.1016/j.fbio.2021.100971.

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Hayase, Fumitaka, Yasushi Takahagi, and Hirohito Watanabe. "Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce." Nippon Shokuhin Kagaku Kogaku Kaishi 60, no. 2 (2013): 59–71. http://dx.doi.org/10.3136/nskkk.60.59.

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Luan, Hongwei, Wenhui Zhu, Yue Li, et al. "Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction." Journal of Aquatic Food Product Technology 29, no. 1 (2019): 15–27. http://dx.doi.org/10.1080/10498850.2019.1692398.

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