scholarly journals Effect of Moringa stenopetala leaf extracts on the physicochemical characteristics and sensory properties of lagered beer

2021 ◽  
Author(s):  
Gedefaw Mazengia ◽  
Engeda Dessalegn ◽  
Tilku Dessalegn
Keyword(s):  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Leaf Extracts ◽  
Moringa Stenopetala

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

2015 ◽  
Vol 186 ◽  
pp. 168-175 ◽  
Author(s):  
Jessica Balbas ◽  
Nazimah Hamid ◽  
Tingting Liu ◽  
Kevin Kantono ◽  
John Robertson ◽  
...  
Keyword(s):  
New Zealand ◽  
Undaria Pinnatifida ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Volatile Composition

scholarly journals Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

2016 ◽  
Vol 46 (4) ◽  
pp. 604-609 ◽  
Author(s):  
Irma Aranda-Gonzalez ◽  
Maribel Perera-Pacheco ◽  
Enrique Barbosa-Martín ◽  
David Betancur-Ancona
Keyword(s):  
Food Industry ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Original Product ◽  
Processed Products ◽  
Diabetes And Obesity ◽  
Different Levels

ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8%) and the variety of S. rebaudiana (Morita II or Criolla). Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05) depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05) among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

Analysis of the Physicochemical Characteristics and Sensory Properties in Makgeolli

2017 ◽  
Vol 27 (5) ◽  
pp. 491-499
Author(s):  
Jae-Woon Kim ◽  
Ji-Eun Kang ◽  
Han-Seok Choi ◽  
Chan-Woo Kim ◽  
Seok-Tae Jeong
Keyword(s):  
Physicochemical Characteristics ◽  
Sensory Properties

scholarly journals The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

10.5219/1658 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1039-1048
Author(s):  
Frederick Adzitey ◽  
Joseph Yaro ◽  
Joseph Kudadam Korese ◽  
Mohammad Halim Jeinie ◽  
Nurul Huda
Keyword(s):  
Mineral Composition ◽  
Pearl Millet ◽  
Peroxide Value ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Production Costs ◽  
Calcium Magnesium ◽  
Water Holding

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p <0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p <0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p <0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p >0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

Change of Physicochemical Characteristics and Sensory Properties of Green Tea Extract in Teabag during Storage at Room Temperature

2018 ◽  
Vol 24 (2) ◽  
pp. 50-55
Author(s):  
Seong-Jin Hong ◽  
◽  
Im-Ja Han ◽  
Jong-Bang Eun ◽  
◽  
...  
Keyword(s):  
Green Tea ◽  
Room Temperature ◽  
Physicochemical Characteristics ◽  
Green Tea Extract ◽  
Sensory Properties ◽  
Tea Extract

scholarly journals Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 33 ◽  
Author(s):  
Oya Karaca ◽  
Nuray Güzeler ◽  
Hasan Tangüler ◽  
Kurban Yaşar ◽  
Mutlu Akın
Keyword(s):  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Fibre Content ◽  
Bacterial Viability ◽  
Bifidobacterium Animalis ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Different Types

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

scholarly journals Comparative Effects of Aqueous Leaf Extracts of Thymus schimperi and Moringa stenopetala on Regional Blood Flow Velocity and Vascular Resistance of Pre-eclampsia Rat Models

2020 ◽  
pp. 31-39
Author(s):  
Kumlachew Mergiaw ◽  
Yoseph A. Mengesha ◽  
Eyasu Makonnen ◽  
Tesfaye Tolessa ◽  
Solomon Genet ◽  
...  
Keyword(s):  
Blood Flow ◽  
Vascular Resistance ◽  
Regional Blood Flow ◽  
Peripheral Vascular ◽  
Leaf Extracts ◽  
Moringa Stenopetala ◽  
Rat Models ◽  
Blood Flow Velocities ◽  
Dose Dependent ◽  
Flow Velocities

Background: Pre-eclampsia (PE) is a common hypertensive disorder of pregnancy with a prevalence rate of 3-5%. There is no modern drug which cures PE so far. On the other hand, plant medicines are claimed to cure this disease. Exploring potential plant medicines for their therapeutic and/or prophylactic uses in this disease, therefore has paramount importance. In Ethiopia, there is a strong claim that leaves of Moringa stenopetala and Thymus schimperi have anti-hypertension activities. Thus, the current study was supposed to prove the potential therapeutic effects of the two plants against PE. PE reduces organ blood flow and increasesvascular resistance. Assessing these variables has widely been accepted when monitoring high-risk pregnancies and evaluating therapeutic and/or prophylactic uses of drugs. Methods: A comparative experimental case control study was employed to determine the effects of aqueous crude extracts of Thymus schimperi and Moringa stenopetala on regional blood flow velocities and vascular resistance of PE Albino-Wistar rat models induced by a potent vasoconstrictor, nitro-arginine methyl ester(L-NAME). A Doppler flow meter (Atys, Directive 93/42/EEC/CEE, Model, BASIC123LP) was used to measure the systolic and diastolic regional blood flow velocities through abdominal aorta, uterine, renal and common carotid arteries.  The peripheral vascular resistance for the respective vessels were evaluated using resistivity and pulsatility indices. Results: Aqueous leaf extracts of T. schimperi (ALETS) and M. stenopetala (ALEMS) significantly increased regional blood flow velocities and decreased peripheral vascular resistance in PE rat modelsin a dose dependent pattern compared with untreated controls. For example, ALETS treated PE groups showed increased diastolic blood velocity (DBV) (cm/sec) of uterine arteries 3.8±0.4 (p<0.05), 4.2±0.4 (p<0.01), 7.3±0.5 (p<0.01), while ALEMS treated PE group had uterine arterial DBV of 2.8±0.3 (p<0.01), 3.5±0.8 (p<0.05), 6.6±0.8 (p<0.01) with daily doses of 250 mg/kg, 500 mg/kg and 1 gm/kg, respectively. Moreover, the vascular resistances (measured by resistivity and pulsatility indices), of the respective vessels were significantly lower in a dose dependent pattern. Conclusion: Both ALETS and ALEMS could increaseregional blood flow velocities and decrease vascular resistances of PE rat models. Further investigation should, however, be carried out to confirm their therapeutic merits.

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