This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemical properties, quality properties, antioxidant activity, and sensory evaluation were compared with each control group. We prepared 3 yogurts as controls and 4 yogurt samples containing BSG as follows: FFY (yogurt made from full-fat milk: a control group), LFY (yogurt made from reduced-fat milk: a control group), SY (yogurt made from nonfat milk: a control group), LFY 0.5% (0.5% BSG added to reduced-fat yogurt), LFY 1.0% (1.0% BSG added to reduced-fat yogurt), SY 0.5% (0.5% BSG added to nonfat yogurt), and SY 1.0% (1.0% BSG added to nonfat yogurt). The pH of LFY 0.5% and LFY 1.0% was decreased compared with LFY control, whereas pH of SY 0.5% and SY 1.0% had no significant difference. The titratable acidity showed no significant increase. The viscosity was the highest in FFY among the control groups and increased with the concentration of BSG in the SY group. The L-value (brightness) and b-value (yellowness) were the highest in FFY at 85.05 among the control groups. The L-value and b-value of LFY 0.5% and SY 0.5% showed higher values than LFY 1% and SY 1%. The a-value (redness) was the highest in SY 0.5% at -2.36, and ΔE (total color difference) was the highest in SY 1% at 7.33. The moisture content of SY was the highest among the control groups and addition of 1% BSG to SY was highest among the BSG-added group. Total contents of phenol and flavonoid slightly increased as the concentration of BSG increased (increase in the contents of phenol and flavonoid). The results of ferric reducing antioxidant power were similar to the findings of phenol and flavonoid content (an increase as the concentration of BSG increased). The overall acceptability of sensory characteristics was improved in all groups of samples when BSG 1% concentration increased. Application of BSG for the production of nonfat yogurt can enhance physicochemical properties, antioxidant activity, and sensory characteristics of reduced-fat and nonfat yogurt. Addition of BSG to reduced-fat and nonfat yogurt can improve their physical and antioxidant properties to the level of FFY.

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.

Pound cakes were prepared with four different proportions of d‐allulose (25%, 50%, 75%, and 100%, designated AL25‐AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and sensorial properties were evaluated. The crust browning index increased with the increase in added d‐allulose. The solvent retention capacity was the highest in CON and decreased in the cakes with increasing d‐allulose proportions. The crumb moisture decreased from CON to AL100, whereas the samples showed no significant differences in cooking factor, batter moisture, batter yield, and baking loss. The crumb hardness was the highest for CON and lowest for AL25. Aside from CON, the AL25, AL50, and AL75 cakes had high appearance and flavor scores, and there was no significant difference in the texture scores. These results suggest that pound cake can be accepted as palatable low‐calorie, low‐sugar cakes when up to 25% of allulose is added. Practical applications Sugar reduction is a global consumer trend and governments around the world have also implemented policies to reduce the sugar consumption, and the market for alternative sweeteners is growing accordingly. Based on the present study, d‐allulose performed as desirable partial substitute of sucrose in pound cake. Regarding the low calorie and low glycemic index of d‐allulose, replacement of sucrose with d‐allulose would be an appropriate choice. d‐Allulose can be used not only in the baked goods but also in a variety of foods.

We investigated the quality characteristics of cookies prepared using different seaweeds native to the Korean coast. Flour made from four different seaweed species (Sargassum fulvellum, Enteromorpha linza, Codium fragile, and Hizikia fusiforme) was used to replace 5% of the regular flour while preparing the cookies. The seaweeds significantly affected solvent retention capacity, thus interfering with gluten network formation. Consequently, the addition of seaweed changed several variables in the cookies, such as moisture content, spread factor, and breaking stress. In sensory evaluation, cookies with Hizikia fusiforme were the most preferred, confirming the possibility of developing cookie products using this seaweed species.