Atul Prakash

Microorganisms and Their Impact on Flavour Formation in Coffee Fermentation 1. Yeast 1.1. Saccharomyces cerevisiae Produces fruity and floral esters, creating sweet, fruity notes in coffee. 1.2. Pichia fermentans-kluyveri Development of complex flavour profiles, including fruity and slightly sour notes. 1.3. Kurtzmaniella quercitrusa Utilises xylose and contributes to the formation of floral and fruity aromas, particularly in low-acid environments. 1.4. Rhodotorula mucilaginosa Known for producing carotenoids and volatile organic compounds (VOCs) that enhance fruity and floral notes. Also acts as a biological control agent, reducing contamination. 2. Lactic Acid Bacteria (LAB) 2.1 Lactobacillus plantarum Produces lactic acid, leading to a decrease in pH, which enhances the acidity of the coffee. Development of buttery and creamy notes. 2.2 Leuconostoc citreum Produces ketones and ethanol, adding complexity to the coffee’s flavour with subtle floral and fruity notes. 2.3. Weissella cibaria Development of fruity and sweet flavours through the production of lactic acid and various volatile compounds. 3. Acetic Acid Bacteria (AAB) 3.1. Gluconobacter cerinus Development of sharp, vinegary notes, which can enhance the coffee’s complexity when present in controlled amounts. 4. Other Bacteria 4.1. Acinetobacter baylyi Breakdown of organic materials, creating earthy and woody notes. Risk to lead to off-flavours if not properly managed. 4.2. Pseudomonas rhodesiae Production of siderophores, which may inhibit the growth of unwanted microorganisms, thereby indirectly preserving the desirable flavours of coffee. 4.3. Propionispira sp. Produces propionic acid, contributing to nutty and buttery flavours, which can add depth to the coffee profile. 5. Fungi 5.1. Cladosporium sp. Produces secondary metabolites that with earthy and musty notes, which may be desirable in certain coffee profiles. 5.2. Papiliotrema flavescens Production of enzymes that break down complex carbohydrates, development of sweet and fruity notes. Summary of Effects - Fruity and Floral Notes: Primarily produced by yeast such as Saccharomyces cerevisiae, Pichia fermentans-kluyveri, and certain LAB like Leuconostoc citreum. - Acidity and Brightness: Enhanced by LAB like Lactobacillus plantarum through the production of lactic acid. - Buttery and Creamy Flavours: Result from the metabolic activities of LAB such as Weissella cibaria and Propionispira sp.. - Earthy and Woody Notes: Contributed by bacteria like Acinetobacter baylyi and fungi like Cladosporium sp. - Complexity and Depth: Achieved through the balanced activities of various microbes, including acetic acid bacteria and fungi. This overview highlights how the interaction of these microorganisms during fermentation plays a crucial role in defining the flavour profile of coffee, offering opportunities for controlled fermentation processes to enhance specific desired characteristics. #fermentation #coffee

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Food processing industry to provide next wave of growth to economy, needs cluster approach https://lnkd.in/gHNjH4A5

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Body - Key attribute in evaluating specialty coffee Welcome to this series on specialty coffee where we simplify specialty coffee concepts. Sensory analysis of coffee is a multilayer experience. There is the aroma, the taste, the temperature, and then there is the “body”. The Specialty Coffee Association defines body as the tactile feeling of the liquid in the mouth, especially as perceived between the tongue and roof of the mouth. Once you take a sip (or slurp, if you are doing a proper coffee cupping), allow it to linger around for a moment in your mouth. In this, we are not looking to assess the taste, or the aroma/flavour. We are looking for the tactile mouthfeel of coffee. How does it feel? To help you, we can divide body into the following main characteristics: ☕ Viscosity (thickness): Does it feel like a thick emulsion or concoction? Or does it feel watery and light? ☕ Coating (oiliness): As you toggle the liquid in your mouth, does it leave an oily coating? Perhaps a signature that it graced your tongue with its presence? Or does it simply disappear the moment you swallowed it? ☕ Grittiness (particles): Can you feel minute particulate coffee bits? Or some uneven large bits perhaps? Does the liquid appear a homogeneous liquid or you can feel a bit of sand or mud floating around? Is it smooth or rough? ☕ Astringency (dryness): Does your mouth feel like sandpaper or dry after the sip? Or does it allow room for natural moisture? There is a much longer list of attributes that various experts include in the evaluation of body. However, when starting out a conscious examination of the above attributes will give you a fair assessment of the coffee body. While one is free to have their choice in terms of what kind of coffee they like, consensus indicates favourable opinion towards the following: - High viscosity or thickness - Presence of oiliness - Minimal or no particles - Low or no astringency or even coffee that induces salivation The next time you taste a new coffee, be sure to do a quick check in your mind as to how it ranks on these attributes. This will help you find the combinations that work for you, and pick one that you like. #specialtycoffee #sensoryassessment #coffeecupping

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𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐩𝐢𝐜𝐞𝐬 𝐚𝐧𝐝 𝐒𝐞𝐚𝐬𝐨𝐧𝐢𝐧𝐠𝐬 𝐌𝐚𝐫𝐤𝐞𝐭 𝐑𝐞𝐩𝐨𝐫𝐭 𝐇𝐢𝐠𝐡𝐥𝐢𝐠𝐡𝐭𝐬 𝐆𝐫𝐨𝐰𝐭𝐡 𝐓𝐫𝐞𝐧𝐝𝐬 𝐚𝐧𝐝 𝐈𝐧𝐝𝐮𝐬𝐭𝐫𝐲 𝐎𝐮𝐭𝐥𝐨𝐨𝐤📊 The global spices and seasonings market is poised for substantial growth, with a projected compound annual growth rate (CAGR) of approximately 5.1% over the forecast period spanning from 2023 to 2028. This growth trajectory is indicative of the robust demand for spices and seasonings across various culinary applications worldwide. Several key factors are expected to drive this market expansion, including shifting consumer preferences toward diverse flavor profiles, increasing demand for convenience foods, and the rising popularity of ethnic cuisines. 📑𝐉𝐮𝐬𝐭 𝐢𝐧 𝐎𝐧𝐞 𝐂𝐥𝐢𝐜𝐤, 𝐆𝐞𝐭 𝐔𝐧𝐩𝐚𝐢𝐝 𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐨 𝐒𝐚𝐦𝐩𝐥𝐞 𝐑𝐞𝐩𝐨𝐫𝐭 (𝟐𝟎𝟐𝟒-𝟑𝟎)- https://lnkd.in/gtk4VVNe 📈𝐃𝐞𝐦𝐚𝐧𝐝 𝐃𝐫𝐢𝐯𝐞𝐫𝐬: Factors such as evolving consumer tastes, growing interest in international cuisines, and the preference for convenient meal solutions are expected to fuel the market's expansion. 🌎𝐆𝐥𝐨𝐛𝐚𝐥 𝐑𝐞𝐚𝐜𝐡: The increasing globalization of food culture and the rising popularity of diverse flavor experiences are contributing to the market's growth on a global scale. ✅𝐅𝐨𝐫𝐞𝐜𝐚𝐬𝐭 𝐏𝐞𝐫𝐢𝐨𝐝: The projected growth is expected to materialize over the course of 2023 to 2028, indicating a sustained period of expansion and opportunity in the spices and seasonings industry. #marketresearch #researchreport #marknteladvisors #consulting #marketgrowth #SpicesMarket #Seasonings #FoodIndustry #CulinaryArts #FlavorEnhancers #HerbsAndSpices #GourmetCooking #FoodTrends #GlobalCuisine #OrganicSpices #MarketAnalysis #ConsumerTrends #FoodInnovation #HealthAndWellness #MarketInsights

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Why is Balanced Nutrition so important during the winemaking process? 🍷 There are six specific reasons: 1️⃣ To provide quality, essential elements for yeast growth 2️⃣ Sensory profile improvement (increased synthesis of secondary aromas) 3️⃣ Maintain good fermentation metabolism 4️⃣ ...? 5️⃣ ...? 6️⃣ ...? Discover all the benefits of Balanced Nutrition in our new flyer 👇 https://lnkd.in/dXwBtMEW

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Pressure plays a crucial role in beer production and serving, affecting various aspects such as carbonation levels, pouring, and overall taste. Here are some key factors regarding pressure in beer: 1. Carbonation Levels:~~ Pressure is essential for maintaining the desired carbonation levels in beer. The level of CO2 dissolved in the beer is directly related to the pressure under which the beer is stored and served. 2. Dispensing:~~ In draft systems, proper pressure is necessary to push the beer from the keg to the tap and ensure a smooth, consistent pour without excessive foaming or undercarbonation. 3. Taste and Mouthfeel:~~ Pressure can influence the perception of taste and mouthfeel in beer. The right pressure can enhance the overall drinking experience by ensuring optimal carbonation and a well-balanced beer. 4. Preservation:~~ Controlled pressure helps preserve the beer's freshness by preventing oxidation and maintaining its quality over time. 5. Equipment Maintenance:~~ Maintaining the correct pressure in beer dispensing systems is essential for the longevity and efficiency of the equipment, ensuring smooth operation and proper serving conditions. Overall, understanding and controlling pressure in beer is vital for achieving the desired taste, carbonation, and quality of the final product.

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​Unlock the latest food safety testing techniques at The Food Scientist’s Vault. Equip yourself with expert insights to navigate and excel in modern food safety requirements. Learn more: https://bit.ly/3SJ0j3i #AgilentIndia #TheFoodScientistsVault #FoodSafety #FoodTesting

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Food Industry Recipes / BOM Yes, I believe that a food company's recipes are essential to its growth and profitability, and keeping them confidential is crucial. Recipe confidentiality should be strictly maintained, with access limited to a few departments, specifically R&D, Production, Accounting, and Quality. However, some companies restrict recipe access from the QA/QC department, as they assume it isn’t necessary for quality assurance. In reality, the QA/QC department requires access to recipes to ensure that products are manufactured according to specified weights and other quality parameters. As long as the Quality department is not allowed access to recipes, they will be unable to properly identify the root causes of quality complaints. Food Professional, Do you consider it essential for the company to grant the Quality department access to recipes to enhance their ability to address quality issues effectively?

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Our Partner, Praveen Raju speaks to The Economic Times about the regulatory difficulties caused by the adulteration and artificial ripening of mangoes and the role that states play in ensuring that food safety standards are met. Read more here: https://lnkd.in/gPRg8Bda #spiceroutelegal #foodsafety #foodadulteration #regulatory #foodandnutraceuticals

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#ICSinMedia If you're considering a career in the #FoodIndustry, pursuing a 5-year integrated course in Food Processing and Technology might be an ideal choice! Read the expert insights shared by Dr. Amrita Dass, Founder Director of the Institute for Career Studies | ICS Career GPS, on the current career trends in #FoodProcessingandTechnology in this recent Dainik Jagran article. . . . Parikshit Bhardwaj, Dainik Jagran INEXT #CareerChoice #HigherEducation #JobProfiles #foodindustry #foodprocessing #foodtechnology #DainikJagran #CareerInsights #FutureCareers #StudentAdvice #EducationTrends #dpharm #dpharma #CareerCounselling #CareerGuidance #careertrends

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<Info Sensory Analysis> 📚 Exploring the Wine #AromaWheel 🍷 The wine aroma wheel serves as a helpful tool to guide you when describing wine aroma.  Created by Dr. Ann C. Noble at University of California, Davis, California, in 1984, it enhances our understanding and appreciation of wine's complex aromas. At ABT Informatique / Tastelweb®, we are excited this week to announce the launch of the #Quali®Profile : a straightforward assessment for #qualitycontrol and #productcategorization ! Since the mid-2000s, this unique approach has been used daily by some of our clients through our historical software, Tastel® Windows. Now, this #qualitativeapproach is available on #Tastelweb®! 🚀 Our standard questionnaire also utilizes an aroma wheel, making the process intuitive and comprehensive. Of course, this approach can be applied for other type of products, having a great complexity on #aromas or types of #textures. Discover more and elevate your sensory evaluation with this innovative method / tool ! 👉 Profil Quali® (FR) : https://lnkd.in/dMtq4KFs 👉 Quali® Profile (UK/US) : https://lnkd.in/d7tXtrws 👉 Perfi Cuali® (ESP) : https://lnkd.in/dvxfCRQU #Tastelweb® #WineAromaWheel #AromaWheel #QualityControl #QualiProfile #Innovation #SensoryAnalysis #ProductDevelopmentFood #InnovationInProduct #ProductQualityControl #Triangle #DescriptiveTesting #ConsumersTest #TextAnalysisInSensoryField #SensorySoftware #SensoryTestOnLine

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#Crackers are categorized as hard dough #biscuits and can be chemically leavened or fermented. 🍪🍞 🔹Soda Crackers: ▪ Fermentation Process: → The #dough undergoes lengthy #fermentation, during which bacteria produce acids 🦠 that lower the #pH from 6 to 4. → This activates flour #protease, 🔬 which modifies #gluten 🌾 for better extensibility and ease of sheeting. This also enhances flavor. ▪ Final Stages: → The sponge is mixed with other ingredients, raising the pH to 7-8 due to sodium bicarbonate, 🧪 followed by a final fermentation allowing #yeast activity 🍞 to continue. → The dough is then sheeted, laminated, and baked at 230-315°C 🔥 for 2.5-6 minutes. ⏲️ 🔹Snack Crackers: ▪ Production Process: → Made from laminated dough with added flavoring, 🍯 using a shorter fermentation time in a one-stage 'direct' process. → This involves using #chemical reducing agents ⚗️ to relax the dough. 🔹Enzymatic Treatment: A plethora of #data, evidence, and practical experience 📚🧪🔍 shows that ✅ Combining Papain Protease with Glucose Oxidase: → Enzymatic alternatives to chemical reducing agents include the combination of papain 🍃 with GOX. → Papain is effective due to its strong action on glutenins and can be inactivated naturally by oxidation. → Glucose oxidase can irreversibly inactivate papain, ensuring safe use. ⚡ ✅ Hemicellulases & Fungal α-Amylase to Reduce Cracking and Baking Time: ▪ Hemicellulases: → They partially break down water-extractable hemicellulose, 💧 reducing water-binding capacity and making more #water available. → This results in a softer dough and less water needed for preparation. → This leads to reduced baking time, improved quality through even baking, 🍪 and reduced checking (cracking). This is particularly useful in low-fat or high-fiber formulations. 🌾 ▪ Fungal α-Amylase: → It prevents checking, creates a leavening effect, 🍞 and improves flavor. → It acts on damaged starch granules, providing food for yeast to generate carbon dioxide 🫧 and liberating water from starch. → This improves water distribution, creating uniform dough and reducing post-baking checking. ✨ Thanks for reading✨📚 GRAINAR #rheology #enzymes #bioscience #Grainar

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Several flavor companies and market researchers have tagged Indian cuisine and the flavors associated with it as key trends in 2024. 🔽 Much more here 🔽 https://ow.ly/jtVz50SzOFP #dairy #dairyindustry #foodindustry #foodandbeverage

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I think the orientation is changing. We are heading into an era where descriptive #rheology will be used to explain baking performance, rather than merely being used to predict the #baking outcome. This shift will enable us to gain a better understanding of baking, flour, additives, and the entire process. This transition from prediction to explanation aligns with a broader trend in science: prioritizing understanding over simple correlation.  GRAINAR

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