Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma

2020 ◽  
Vol 89 ◽  
pp. 101721 ◽  
Author(s):  
Muhammet İrfan Aksu ◽  
Ebru Erdemir ◽  
Emre Turan ◽  
İhsan Güngör Sat
Keyword(s):  
Lipid Oxidation ◽  
Storage Stability ◽  
Sensory Properties ◽  
Red Beet ◽  
And Storage ◽  
Protein And Lipid Oxidation

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

scholarly journals Influence of Osmotic Pre-treatment and Drying on Physicochemical, Microbial, and Storage Stability of African Star Apple

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Islamiyat F Bolarinwa ◽  
Rukayat I Ajetunmobi
Keyword(s):  
Proximate Composition ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Sensory Properties ◽  
Slight Reduction ◽  
Sugar Solution ◽  
Colour Measurements ◽  
And Storage ◽  
Vitamin Analysis ◽  
African Star Apple

African star apple (Chrysophillum albidum) is a highly nutritious fruit rich in vitamins A, B, and C.  However, African star apple (ASA) is still an underutilized fruit due to high post-harvest losses. The fruit has not been processed into a stable shelf product. The aim of this study was to determine the chemical composition and storage stability of osmotically dried ASA. Fresh matured ASA was sliced into 5 mm thickness and immersed in different concentrations of sugar solution (50, 55, and 60o Brix) for 24 h prior to drying in a cabinet dryer (55 oC, 18h). The products were stored for 8 weeks and samples were taken at 2 weeks intervals for proximate composition, microbiological, and vitamin analysis. Colour measurements and sensory attributes of the osmotically dried ASA were also determined. Proximate composition of the sample showed that there was no significant reduction in the proximate contents of the samples treated with different osmotic sugar solutions after 8 weeks of storage. However, there was a slight reduction in vitamin A (314.23 - 293.30 µg/100 g), C (11.94 – 7.38 mg/100 g), and E (8. 32 – 5.15 mg/100 g) contents of fruit after 8 weeks of storage. The microbial load of the sample decreased with increased oBrix level while colour intensity and sensory properties increased with an increase in oBrix level of the osmotic solution. This study provides basic information for postharvest management of ASA to boost its economic importance.Keywords- African Star Apple, Osmotic Dehydration, Proximate Composition, Vitamin Analysis, Sensory Properties.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

scholarly journals Asphalt Incorporation with Ethylene Vinyl Acetate (EVA) Copolymer and Natural Rubber (NR) Thermoplastic Vulcanizates (TPVs): Effects of TPV Gel Content on Physical and Rheological Properties

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1397
Author(s):  
Nappaphan Kunanusont ◽  
Boonchai Sangpetngam ◽  
Anongnat Somwangthanaroj
Keyword(s):  
Storage Stability ◽  
Ethylene Vinyl Acetate ◽  
Softening Temperature ◽  
Plastic Waste ◽  
Gel Content ◽  
Modified Asphalt ◽  
C Storage ◽  
Thermoplastic Vulcanizates ◽  
Polymer Modified Asphalt ◽  
And Storage

Plastic waste has been incorporated with asphalt to improve the physical properties of asphalt and alleviate the increasing trend of plastic waste being introduced into the environment. However, plastic waste comes in different types such as thermoplastic or thermoset, which results in varied properties of polymer modified asphalt (PMA). In this work, four thermoplastic vulcanizates (TPVs) were prepared using different peroxide concentrations to produce four formulations of gel content (with varying extent of crosslinked part) in order to imitate the variation of plastic waste. All four TPVs were then mixed with asphalt at 5 wt% thus producing four formulations of PMA, which went through physical, rheological, and storage stability assessments. PMA with higher gel content possessed lower penetration and higher softening temperature, indicating physically harder appearance of PMA. Superpave parameters remained unchanged among different gel content PMA at temperatures of 64, 70, and 76 °C. PMA with any level of gel content had lower Brookfield viscosity than PMA without gel content at a temperature of 135 °C. Higher gel content resulted in shorter storage stability measured with greater different softening temperatures between top and bottom layers of PMA after 5 days of 163 °C storage. This study shows that asphalt with thermoset plastic waste is harder and easier to pave, thus making the non-recycling thermoset plastic waste more useful and friendly to the environment.

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