Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability

2008 ◽  
Vol 78 (1-3) ◽  
pp. 152-161 ◽  
Author(s):  
Andrej Heilig ◽  
Atilgan Çelik ◽  
Jörg Hinrichs
Keyword(s):  
Storage Stability ◽  
Goat Milk ◽  
Sensory Properties ◽  
Cashmere Goat ◽  
And Storage

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 KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

2017 ◽  
Vol 41 (3) ◽  
pp. 298
Author(s):  
Triana Setyawardani ◽  
Juni Sumarmono ◽  
Agustinus Hantoro Djoko Rahardjo ◽  
Mardiati Sulistyowati ◽  
Kusuma Widayaka
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Goat Milk ◽  
Sensory Properties ◽  
Different Temperatures ◽  
Co2 Level ◽  
And Storage ◽  
Test Result ◽  
Temperature Storage

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10oC and 6 to 10oC) and the second factor was storage time (10; 20 and 30 days) followed by Duncan test. Result showed that temperature, storage time and interaction highly significantly affected (P<0.01) the level of ethanol and FFA, but not affected (P>0.05) on protein content, fat and ash but CO2 level, texture and flavor of kefir were affected by storage time. Kefir viscosity was only affected by storage temperature (P<0.05). Research concluded that storage temperature affected chemical properties such as ethanol, FFA and kefir viscosity,while kefir sensory properties was predominantly affected by storage 

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.

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