Compositional features, microbial quality, and sensory evaluation of milk and cheese obtained from Oases autochthonous Arbi goat by Mounir Nafti, Zahran Khaldi, Mohamed Amine Ferchichi, Safa Bejaoui, Mohamed Tabarek Jilani, Bayrem Jemmali

“…Basil-flavored cheese had the best aroma and taste, making it highly desirable to consumers. With the exception of coliforms and E. coli, the products bacteriological quality was acceptable and met legal requirements. …”
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Formulation, nutritional profile, and sensory acceptability of cookies incorporating locally sourced ingredients as complementary foods for toddlers: A strategy for stunting preven... by Yuliana, Rahmi Holinesti, Nabila Tasrif, Ifnalia Rahayu, Afifah Nur Hasanah, Helmizar, Healthy Hidayanti, Yolanda Febriani Naserd, Siti Halipah

“…The cookies were also found to be highly acceptable in terms of shape, color, aroma, texture, and taste, making them a promising solution to prevent stunting through food products that are easily accessible, nutrient-dense, and tailored to the nutritional needs of toddlers.…”
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Edible Coating Based on Roselle (Hibiscus sabdariffa L.) Mucilage Applied to Soursop Fruits in Postharvest Storage by Miguel Angel De los Santos-Santos, Rosendo Balois-Morales, José Orlando Jiménez-Zurita, Irán Alia-Tejacal, Graciela Guadalupe López-Guzmán, Yolotzin Apatzingan Palomino-Hermosillo, Guillermo Berumen-Varela, Juan Diego García-Paredes

“…The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. …”
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Co-fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae enhances the flavor characteristic of mature coconut water: Insights from volatile and non-volatile pr... by Wen Xu, Qianqian Li, Zeming Song, Xiaoping Hu, Kun Cai, Lin Zhang, Xue Lin, Sixin Liu, Congfa Li, Qingyang Xu

“…The mature coconut water (MCW) is rich in nutrients, but its sour and astringent taste makes it unsuitable for direct consumption. In this study, a co-fermentation system employing Saccharomyces cerevisiae and Lactiplantibacillus plantarum was developed to enhance the flavor of MCW, wherein an indigenous S. cerevisiae 1–7-1 was screened for optimal sensory characteristics when co-fermented with L. plantarum A33. …”
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Effect of Raphanus sativus L. var. sativus on Bakery Quality by Anastasia V. Paymulina, Olga V. Golub, Galina P. Chekryga, Oleg K. Motovilov, Pavel V. Semenov

“…However, its bitter-spicy taste makes it commercially unpopular. The article describes a new technology of using byproducts of radish processing in wheat bread. …”
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Potential utilization of seaweed-derived fusion salt in human diet by Bhagirath Rakhasiya, Adusumilli Somya, Aswin Alichen, Digvijay Singh Yadav, Bhavik Kantilal Bhagiya, Jasmine V. Rajai, Sudheer Kumar Yannam, Abhiram Seth, Jitendra Kumar Singh, Tanmaye Seth, Vaibhav A. Mantri

“…An off- flavour odour and taste make it not so preferred in daily diet. The present study aimed at formulating fusion products of seaweed salt with black salt (kiln-fired salt), rock salt (halite deposit), and raw salt (freshly harvested from saltpan) in different proportions [25:75. 50:50, and 75:25-weight-to-weight ratio]. …”
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