Background: Despite the widespread consumption and economic significance of Greek yogurt, there are no universally recognized standards. This has resulted in variations in its nutritional composition, production methods, and labeling practices, leading to inconsistencies in quality across brands and markets. This study investigates the physicochemical, microbial, and sensory properties of plain and flavored Greek yogurts produced in Oman to address consumer preferences and establish quality benchmarks. 
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Methods: Physicochemical analyses were conducted to measure density, moisture, fat, protein, Ash, pH, acidity, total solids, non-fat solids, color and viscosity of plain and flavored Greek yogurts. Microbial assessments were performed to determine total viable counts, yeast and mold, E. coli&nbsp;and S. aureus. While sensory evaluations were carried out to assess aroma, color, texture, flavor, acidity, sweetness, and overall acceptability. 
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Result: Flavored yogurts exhibited lower moisture content (71.69-72.32%) compared to plain yogurt (77.87%), contributing to a creamier texture. Fat content varied by flavor, with peach and apricot yogurt containing the highest level (5.475%), while plain yogurt had the highest protein content (2.35%). Flavored variants showed increased acidity (1.037-1.110%) and higher viscosity (32,965-34,400 cP), enhancing their sensory appeal. Microbial analyses confirmed the safety of all samples, with lower total viable counts in flavored yogurts attributed to the antimicrobial properties of fruit acids. Sensory evaluations revealed that strawberry yogurt was the most preferred, scoring highest in flavor, sweetness, and overall acceptability (93.3% acceptability index). These findings underscore the importance of optimizing sensory attributes and product formulations to improve consumer satisfaction in the dairy industry.

The Quality of Plain and Flavored Greek Yogurt

<div>Background: In this study, physico-chemical, sensory and microbial characteristics of three formulated strawberry flavored milk samples were investigated under 14 days of storage at refrigeration (4oC) temperature. 
 
Methods: pH, acidity, specific gravity, TSS, fat, protein, sensory attributes and microbial quality were investigated. 
 
Result: Physicochemical properties varied from pH (5.47 to 6.37), acidity (0.15 to 0.19%), TSS (15 to 16oBrix), specific gravity (1.05 to 1.063), fat (1.87 to 2.07%) and protein (3.33 to 3.40%) under the storage conditions. The results of sensory parameters ranged color (3.27 to 7.93), flavor (3.27 to 7.93), taste (3.40 to 7.73) and overall acceptability (3.13 to 8.0). The total plate count (TPC) in strawberry flavored milk ranged from 3.67&times;103 to 24.67&times;103&nbsp;cfu/ml. Sample 3 almost retained the highest values considering pH, acidity, specific gravity, fat and protein with few exceptions as compare to sample 1 and sample 2 which were not significantly different (p&le;0.05). Sample 2 obtained the highest score for color, flavor, taste and overall acceptability which was significantly different (p&le;0.05) from other sample 1 and sample 3. Although the TPC value lowest found in sample 1 but there was no significant different (p&le;0.05) with sample 2 and sample 3. Overall, sample 2 had more reliable results till the 7 days of refrigeration storage, followed by sample 3 and sample 1.</div>

<div>Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage</div>

In addition to fruit production, huge quantity of biomass is (pseudostem, leaves, suckers etc.) is generated in banana. Developing edible products from banana central core was one of the activities envisaged in the National Agricultural Innovation Project sanctioned in consortium mode with Navsari Agricultural University, Navsari as lead centre. Further, in Gujarat, consumption of central core is not commonly observed. In past few scientists prepared candy from central core and registered patent of it. In order to popularize candy consumption and to gain acceptability among people, it was prepared by using different artificial flavors. Present Experiment was conducted in the year 2010 and banana pseudostem centre core (cv., Grand Naine) was obtained from Soil and Water Management Research Unit Farm, Navsari Agricultural University Navsari. The four flavors as treatments viz; lemon, mango, orange and pineapple were used for flavoring banana central core candy. Flavoring was done during the steeping of banana centre core candy at 7th, 9th, 11th and 13th days. The candy was organoleptically evaluated by 9 point hedonic scale and results show that flavoring of banana pseudostem central core candy could be done successfully with mango, pineapple, orange and lemon flavors. However mango flavor was fount most acceptable with 7th day of flavoring.

Preparation of flavored candy from central core of banana pseudostem

Background: Traditional dairy products are widely consumed by the Mediterranean and sub-Saharan countries; they are traditionally prepared by rural women. This work focuses on understanding the traditional practices and enhancing the same by studying the physicochemical, bacteriological and organoleptic properties of fermented raw goat milk, supplemented by the leaves of the Phenician juniper species.&nbsp;&nbsp; 
 
Methods: Monitoring of the juniper leaves-supplemented goat milk sample against a control one (without juniper leaves) was conducted. Three physicochemical parameters were tracked: pH, titratable acidity and temperature. However, the bacteriological analysis featured the following parameters: the total aerobic mesophilic flora, thermotolerant coliforms, coagulase-positive Staphylococci, Pathogenic bacteria namely Salmonella spp and Listeria monocytogenes, while the sensory test was based on the descriptive and hedonic analyses.&nbsp; 
 
Result: The obtained physicochemical results showed a significant change in the pH and the titratable acidity parameters of the test sample compared to the control sample. This change was marked by an increase in the total aerobic mesophilic flora load (due to the fermentation phenomenon) and a decrease in the thermotolerant coliforms and the coagulase-positive Staphylococci loads for the test sample compared to the control test. A total absence of Salmonella spp and L. monocytogenes as pathogenic microorganisms was also notified for both samples. The qualitative phytochemical screening carried out on the J. phoenicea L leaves showed the presence of several compounds known as constituents having an antimicrobial effect. On the sensory level, the control sample was characterized by a milky and acidic taste, while the herbaceous taste due to the components of the Phenician juniper leaves characterizing the test sample gave it a lower score on the established rating scale. A vision to maintain this type of artisanal practice, traditional knowledge and preserve this important indigenous wealth become necessary which contributes to improving the hygienic, sensory quality and shelf-life of the fermented goat milk.

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

<div style="text-align: justify;">Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of &nbsp;FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control &ndash; FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly (&lt; 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased (&lt; 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher (&lt; 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.</div>

<div style="text-align: justify;">Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour</div>

The effect of dietary lipids and Clostridium butyricum supplementation on chicken volatile aroma compounds was investigated. One hundred and ninety two one-day-old broilers were divided into 4 treatment groups in a 2x2 factorial arrangement, and fed four diets with two lipid sources (soybean oil or fish oil) and two levels of C. butyricum (0 or 1&acute;109 CFU/Kg) for a period of 42 days. Dietary lipids and C. butyricum had no effect on broiler performance. The contents of C18:2, C18:3, C20:5n-3, C22:6n-3 and n-3 PUFA were significantly increased in breast muscle by feeding fish oil. Dietary oil had an effect on aroma compounds significantly in breast muscle. Cooked chicken breast muscle from fish oil diet had lower flavor, and the flavor was improved after supplementing with C. butyricum in the diet. The results of this study indicated that fish oil diets could increase the n-3 PUFA content of chicken meat, but lower flavor of cooked chicken. The lowered flavor could be improved by supplementing with C. butyricum in the diet.

Effects of dietary lipids and Clostridium butyricum on&nbsp;chicken volatile flavour compounds

Background: Ice cream is a treat that people of all ages enjoy, but some individuals with certain disorders and senior citizens avoid it due to the formulations. However, pearl and finger millet are two millets commonly consumed in different parts of India and have gained popularity recently due to their numerous health benefits and unique flavor profiles. It is often used in various cuisines to make porridge, bread, and other dishes. 
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Methods: Combining these two millets in a cassata formulation, we can develop a unique flavor profile of ice cream that is healthy and delicious. Cassata combines layers of sponge cake, cream, and nut garnish. The cake is made with a blend of pearl millet and finger millet flours, which gives it a unique flavor and texture. This formulation could also act as an alternative source of minerals, replacing wheat flour. The development of a millet-based cassata concoction has the potential to contribute to a more diverse and sustainable food system. 
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Result: The developed formulation has been subjected to nutritional analysis and found healthy. The nutrient contents are balanced and provide sufficient energy. The millets in the concoction act as the stabilizing agent, flavoring agent, and coloring agent. The concoction comprises minimum total sugar and fat content and sufficient minerals, dietary fibers, and protein. A natural, healthy dessert can minimize the consumption of unhealthy food products. 
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Grainy Delight: Pearl and Finger Millet Cassata

<div>Background: Research for new alternatives in food processing and preservation has become a priority of food scientists, not only to provide better quality products, but also to satisfy the needs and preferences of the consumer and further to fulfill regulations regarding food safety and to offer new varieties in the food market. These new alternatives include the use of other preservation factors, as opposed to heat, that are able to inactivate microorganisms and enzymes and provide better stability to the product with only minor changes in the overall quality of the food. Non-thermal processes have gained importance in recent years due to the increasing demand for milk with a high nutritional value and fresh-like characteristics, representing a substitute to conventional thermal treatments. 
 
Methods: This study was aimed to compare and evaluate the effectiveness of thermal and non- thermal technologies in microbial inactivation and shelf life extension of flavored milks such as rose milk and chocolate milk. UV radiation and pulsed electric field (PEF) technology were selected for non-thermal treatment of flavoured milks. In the food laboratory, high voltage laboratory and UV treatment chamber the milk samples were analyzed for a week. 
 
Result: Our findings in thermal and non- thermal (UV and PEF) methods of flavored milk showed that compare to thermal treatment of flavored milk non- thermal methods are good for preservation of flavored milk. Among the three methods, PEF treatment had an excellent effect on preserving the shelf life compared to thermal pasteurisation and UV radiation.</div>

<div>Processing Flavoured Milk by Thermal and Non Thermal Methods</div>

Background: The study aimed to assess the effect of a partial dietary substitution of corn with dried orange pulp (DOP) powder in broiler diets and their effect on Pectoralis major meat quality. Furthermore, the study investigated the relationship between physicochemical parameters and sensory characteristics of breast meat even of control and experimental broilers groups. 
 
Methods: Four dietary treatments namely basal diet (control), 5, 10 and 15% DOP were given to 200 broilers 16 days-old for 49 days. Throughout all breeding periods, the control group was fed a diet primarily composed of corn, soybean meal and wheat bran. The experimental groups were given the same initial diet as the control group, but their grower and finisher diets contained 5%, 10% and 15% of orange pulp powder respectively. Physicochemical parameters, proximate composition, lipid oxidation index and sensory characteristics of broiler breast muscle were determined. 
 
Result: Significant decreases in moisture and fats were observed in the experimental groups (P&lt;0.0001). However, the experimental diets positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (P&lt;0.05). The partial substitution with orange pulp powder did not show an effect (P&gt;0.05) on sensory attributes of breast meat except for overall acceptability by the degustation panel. According to the panel degustation results, the flavor in experimental diets breast meat had a significant correlation on some sensory characteristic like juiciness and color of experimental breast samples (P&lt;0.001). Pearson&rsquo;s correlation revealed that flavor of control breast meat was negatively correlated with 2 physicochemical parameters (pH and lipid peroxidation). Similarly, the flavor of experimental groups was negatively correlated with the sensory attributes (juiciness and color).&nbsp; Additionally, a significant positive correlation was found between juiciness and the parameters (color and pH) of experimental meat.

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

<div>Background: Banana pseudostem (Musa acuminata) comprises nearly 30% of plant biomass and carries a substantial quantity of fiber and moisture. Banana pseudostem beverage was developed from banana tender core, natural extracts (Pine apple and Grape) and 2% citric acid used as an antibrowning agent. The present study aimed to develop ready-to-drink banana pseudostem juice incorporated with pineapple and grape extract. The banana pseudostem juice (80%) was incorporated with pineapple (20%) and grape (20%) extracts.&nbsp; 
 
Methods: The proximate composition of the ready-to-drink banana pseudostem beverage and the physicochemical properties of banana pseudostem extract were analyzed using standard procedures. Sensory evaluation and microbial quality were analyzed for ready-to-drink banana pseudostem beverages stored at 25&deg;C and 4&deg;C. The beverages were evaluated at 6 days interval period.&nbsp; 
 
Result: The ready-to-drink beverages were evaluated at a 6-day interval period. The result of the physicochemical properties of the ready-to-drink banana pseudostem beverage incorporated with pineapple and grape extract during storage at ambient and refrigerated temperature. The banana pseudostem beverage pH value gradually increased and its acidity value decreased. The total soluble solids remained constant, viscosity at 25&deg;C was decreased, at 4&deg;C viscosity was increased during the storage period up to 12 days.&nbsp; During storage conditions, the total soluble solids remain constant, while the viscosity increased at 4! and reduced at 25&deg;C. Minimal substantial changes were observed in the quality of ready-to-drink banana pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverages during storage conditions. The pineapple extract-flavored pseudostem beverage was very well-liked by consumers, according to the organoleptic evaluation. The quality of ready-to-drink banana pseudostem beverages was minimal significant changes were observed. Based on the organoleptic evaluation, the pineapple extract flavored pseudostem beverage was highly accepted by consumer preference.&nbsp; The banana pseudostem beverage incorporated with pineapple extracts was microbiologically safe for 12 days at 25&deg;C and 4&deg;C for human consumption. After 12 days at (25&deg;C) and (4&deg;C), the banana pseudostem beverage incorporated with pineapple extracts proved microbiologically safe.</div>

The Quality of Plain and Flavored Greek Yogurt

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

Preparation of flavored candy from central core of banana pseudostem

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

Effects of dietary lipids and Clostridium butyricum on chicken volatile flavour compounds

Grainy Delight: Pearl and Finger Millet Cassata

Processing Flavoured Milk by Thermal and Non Thermal Methods

Evaluating the Suitability of Orange Pulp Meal as a Partial Substitute of Corn on the Chemical and Sensorial Properties of Broiler Meat (Pectoralis major)

Development of Ready to Drink Banana Pseudostem Beverage Incorporated with Pineapple and Grape Extract