Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk

Ramshagar dighi is a larger historical man made reservoir (Dighi, Bengali meaning) situated at Tajpur village in Dinajpur, Bangladesh. This study was aimed to estimate current status of physico-chemical variables of water of Ramshagar dighi at Dinajpur District, Bangladesh. Monthly average changes in physico-chemical parameters such as water temperature, total dissolved oxygen, air temperature, humidity, rainfall, water depth and pH of water were analyzed for the period of 11 months from May 2011 to March 2012. The average air temperature (°C) at the study area of Ramshagar dighi at Dinajpur District was determined as 24.97 ± 4.92. Our present study showed that physico-chemical properties of water in Ramshagar dighi were monthly average of water temperature (°C) as 24.68 ± 4.77, air temperature (°C) 24.97 ± 4.92, humidity as 82.075 ± 4.14, rainfall as 1534.5 mm, water depth as 9.10 m ± 1.286, pH as7.67± 0.48 and carbon dioxide as 0.85 ± 0.92 as well as dissolved oxygen as 4.65 ± 0.62 respectively during the period of May 2011 to March 2012. Therefore, present study was conducted to assess physico-chemical properties of water of Ramshagar dighi, Dinajpur, Bangladesh.J. bio-sci. 23: 29-37, 2015

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Evaluation of phytoplankton diversity with Physicochemical parameters of Hemmat River, kodinar Gujarat, India

International Journal of Advances in Scientific Research ◽

10.7439/ijasr.v2i11.3716 ◽

2016 ◽

Vol 2 (11) ◽

pp. 181

Author(s):

Chavada Nikul B

Keyword(s):

Carbon Dioxide ◽

River Water ◽

Fresh Water ◽

Physicochemical Parameters ◽

Abiotic Factor ◽

Chemical Parameters ◽

Surrounding Water ◽

Phytoplankton Diversity ◽

Physico Chemical ◽

Plankton Diversity

Plankton refers to plants and animals that drift with the ocean currents and fresh river water .they habitants in the open waters of the sea and fresh river water.Phytoplankton always live near the surface of the sea and fresh water because, they require light for photosynthesis, they play important roll in transformation of water and carbon dioxide in to short chain sugars. The plants in the pelagic zone are exceptionally small, microscopic, and single-celled, buoyantly supported by the density of the surrounding water. Physico-chemical parameters are very important factors that play a significant role in river plankton diversity and fluctuation. We evaluated impact of Abiotic factor on plankton diversity during pre, middle and post winter analysis of Hemmat River.

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Seasonal Variations in Physico-Chemical Properties and Biodiversity in Betana Pond, Eastern Nepal

Our Nature ◽

10.3126/on.v8i1.4330 ◽

1970 ◽

Vol 8 (1) ◽

pp. 212-218

Author(s):

B. Niroula ◽

K.L.B. Singh ◽

G.B. Thapa ◽

J. Pal

Keyword(s):

Carbon Dioxide ◽

Seasonal Variations ◽

Aquatic Macrophytes ◽

Chemical Properties ◽

Chloride Content ◽

Pond Water ◽

Chemical Parameters ◽

Seasonal Fluctuations ◽

Physico Chemical ◽

Different Characteristics

A total of 62 species of aquatic macrophytes belonging to 33 families (Alga 1, Bryophyte 1, Pteridophytes 5, Angiospermic dicots 25 and monocots 31) and 38 species of aquatic macro-fauna (Birds 17, Reptiles 3, Amphibians 3, Fishes 12, Molluscs 1 and Arthropods 2) were recorded from Betana pond, eastern Nepal. Physico-chemical parameters of the pond water displayed different characteristics with seasons. More seasonal fluctuations in turbidity (0.76-26.01 NTU), carbon dioxide (4.58-73.92 mg/l) and chloride content (2.0-7.0 mg/l) were recorded in the pond.DOI: 10.3126/on.v8i1.4330

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Enhancement of Storage Stability, Textural Profile, Physico-Chemical Parameters and Sensory Attributes of Chevon Meatballs by Guava Powder Incorporation

International Journal of Bio-resource and Stress Management ◽

10.23910/ijbsm/2019.10.4.1988a ◽

2019 ◽

Vol 10 (4) ◽

pp. 346-351

Author(s):

G. Mahapatra ◽

◽

S. Biswas ◽

G. Patra ◽

A. K. Vidyarthi ◽

...

Keyword(s):

Storage Stability ◽

Sensory Attributes ◽

Chemical Parameters ◽

Physico Chemical

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Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v6i0.8266 ◽

2013 ◽

Vol 6 ◽

pp. 84-87

Author(s):

Upendra Pokharel ◽

Dipendra Khanal

Keyword(s):

Chemical Analysis ◽

Sensory Analysis ◽

Quality Evaluation ◽

Sensory Attributes ◽

Chemical Parameters ◽

Processed Cheese ◽

Physico Chemical ◽

Made In

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

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Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle

Food Science and Technology International ◽

10.1177/1082013207087813 ◽

2007 ◽

Vol 13 (6) ◽

pp. 423-435 ◽

Cited By ~ 7

Author(s):

Dayun Zhao ◽

Jian Tang ◽

Xiaolin Ding

Keyword(s):

Brassica Juncea ◽

Latent Variables ◽

Yangtze River Delta ◽

Sensory Attributes ◽

Sensory Properties ◽

Large Set ◽

Chemical Parameters ◽

Flavour Compounds ◽

Umami Taste ◽

Physico Chemical

To characterise the flavour of the indigenous Chinese potherb mustard (Brassica juncea, Coss.) pickle, 28 samples representing two typical types with different brining storage time were sourced from 14 cities in the Yangtze River Delta Megalopolis area in China, either short time storage or long time storage pickles sampled from cities open markets. Pickle samples were assessed by descriptive sensory evaluation conducted using a trained panel and an established pickle flavour lexicon. Pickle samples were also analysed for flavour components, as expressed by physico-chemical parameters. The relationships between the flavour compounds and sensory properties of pickles were studied by the partial least squares (PLS) regression method. Results demonstrated that some latent variables both in the independent variables (physico-chemical parameters) and dependent variables (taste sensory attributes) can be extracted to build the PLS models for prediction. PLS1 regression of sensory data revealed that preference was predominantly related to umami taste, whereas umami taste was mainly related to free amino acid of glutamic acid and aspartic acid contents in the pickle juice. The biplot of PLS2 with all the samples and variables explained 100% of the X-variables (instrumental measurements) and 85% of the Y-variables (taste sensory attributes). The prediction abilities of the PLS models obtained yield good results for the prediction of taste sensory characteristics of potherb mustard pickle according to physico-chemical parameters analysis. However, the total instrumental analysing parameters collected for judgement of potherb mustard pickle quality was a rather large set of data, sensory values evaluated by trained panelists are relatively convenient to obtain. These results illustrated the application of multivariate analysis as an effective strategy for improving the quality of potherb mustard pickles.

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