scholarly journals Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

2012 ◽  
Vol 80 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Mutamed M. Ayyash ◽  
Frank Sherkat ◽  
Nagendra P. Shah
Keyword(s):  
Environmental Scanning Electron Microscopy ◽  
Storage Period ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Environmental Scanning ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Significant Difference ◽  
Salt Mixtures ◽  
Microscopy Images

The effect of partial substitution of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz., NaCl only, NaCl:KCl, 3:1, 1:1 and 1:3 (w/w); all used at of 46 g/kg curd and plasticised in 4% brine containing the above salt mixtures. Texture profile, microstructure, and percentages of soluble Ca, K, Na, and P were determined. There were no significant differences in hardness, cohesiveness, adhesiveness, and gumminess among the experimental LMMC batches. Environmental scanning electron microscopy images showed compact and homogeneous structure of LMMC at day 27 of storage; however, no significant difference was observed among the experimental LMMC batches. Hardness increased significantly in all experimental LMMC during storage. LMMC salted with NaCl/KCl mixtures had almost similar sensory properties compared with the control. There was no significant difference in creaminess, bitterness, saltiness, sour-acid, and vinegary taste among the experimental LMMC at the same storage period.

scholarly journals Physico-chemical and sensory properties of a cheese-like product from the blend of soymilk and almond milk

Agrosearch ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 54-63
Author(s):  
A.K. Arise ◽  
D.O. Opaleke ◽  
K.O. Salami ◽  
G.V. Awolola ◽  
D.F. Akinboro
Keyword(s):  
Total Solid ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Soy Milk ◽  
Alternative Source ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Product Control

In this study, the possibility of producing a cheese-like product from the partial substitution of soy milk with almond milk was investigated. The extracted almond milk was mixed with soy milk in a variable proportion of 10:90, 20:80, 30:70, 40:60, 50:50, and the control is soya milk alone (0:100) to produce a cheese-like product. Control and partially substituted cheese-like samples were stored in a refrigerator at a temperature of 4oC and examined for proximate, total titrable acidity, pH, total solid and sensory properties. The total titrable acidity of the cheese was between 0.23% and 0.33%, representing a significant increase in total titrable acidity from 0.23% to 0.33%. The pH increased with increase in the almond milk in the cheese, which varied between 6.45 and 6.90. The proximate composition ranged from 25.67%-29.97% for protein, 22.79%-26.45% for moisture, 30.58%-36.99% for fat, 7.02%-14.61% for carbohydrate, 1.20%-1.79% for ash, and 0.90%-2.03% for fibre. Protein and fat contents increased with increase in almond milk substitution, while carbohydrate and ash content decrease with increasing almond milk substitution. Sensory evaluation revealed a significant difference (p <0.05) in colour, taste, texture and overall acceptability, influenced by the varying proportions of added almond milk. However, there is no significant difference in aroma. The blend with 30% almond milk and 70% soy milk was most acceptable to panelists. The study showed the potential of almond milk as an alternative source of milk in cheese making with improved nutritional value and increased acceptability for the consumer. Keywords: Cheese-like product, Soy-almond Cheese-like, Soy milk, Almond milk

scholarly journals Changes in Physicochemical, Microbiological, and Sensory Properties of Sun-Dried Mystus vittatus During Storage at Ambient Temperature

Fishes ◽  
2018 ◽  
Vol 3 (3) ◽  
pp. 32
Author(s):  
Bhaskar Chandra Majumdar ◽  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Dinesh Chandra Shaha ◽  
A.K.M. Azad Shah
Keyword(s):  
Moisture Content ◽  
Ambient Temperature ◽  
Ph Value ◽  
Storage Period ◽  
Sun Exposure ◽  
Sensory Properties ◽  
Human Consumption ◽  
Mystus Vittatus ◽  
Significant Difference ◽  
Dried Fish

The objective of this study was to investigate the changes in physicochemical, microbiological, and sensory properties of sun-dried Mystus vittatus during storage at ambient temperature. The fish was dried under sun exposure on bamboo mats for 5–6 days until the moisture content reduced to approximately 10–15%. The dried fish was then packed into airtight polyethylene bags and stored at ambient temperature (24 to 29 °C) for 90 days. The physical and sensory properties revealed that the dried fish was acceptable for human consumption for up to 60 days. The pH value slightly decreased from 6.42 to 5.95 during the storage period. The moisture content increased significantly (p < 0.05), while no significant difference was observed for the protein, lipid, and ash contents (on a dry matter basis) with the increase in the storage time. The peroxide value, acid value, and conjugated dienes of the lipids increased significantly during the storage period. The microbial load also increased with the increase in the storage period. The results of this study suggest that the product was slightly oxidized during the storage period and could be stored for up to two months.

Microbial Stability and Quality of Seasoned Cracked Green Aloreña Table Olives Packed in Diverse Chloride Salt Mixtures

2013 ◽  
Vol 76 (11) ◽  
pp. 1923-1932 ◽  
Author(s):  
J. BAUTISTA-GALLEGO ◽  
F. N. ARROYO-LÓPEZ ◽  
V. ROMERO-GIL ◽  
F. RODRÍGUEZ-GÓMEZ ◽  
P. GARCÍA-GARCÍA ◽  
...  
Keyword(s):  
Storage Period ◽  
Physicochemical Characteristics ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Chloride Salt ◽  
Table Olives ◽  
Pichia Membranifaciens ◽  
Salt Mixtures ◽  
Microbial Stability ◽  
The Stability

This work was conducted to determine the effect of the partial replacement of NaCl by KCl and CaCl2 (expressed as percentages, wt/vol) on the microbial stability and physicochemical characteristics of seasoned cracked olives using a simplex centroid mixture design. Neither Enterobacteriaceae nor lactic acid bacteria were found during the 50 days that olive packages were monitored. Therefore, microbial instability was considered due to the growth of yeasts, which were the only detected microorganisms; Saccharomyces cerevisiae and Pichia membranifaciens were the most relevant species. Yeasts decreased during the first 21 to 30 days after packing, but their populations rose to 3.5 log CFU/ml by the end of the storage period, clearly causing product deterioration. The partial substitution of NaCl with the other chloride salts slightly altered the phase of microbial inhibition and regrowth. Most of the quality characteristics were not affected by the use of the alternative salt mixtures, but the pH values and Cl− concentrations in brine decreased as the CaCl2 concentration increased. Hence, seasoned cracked table olives can be produced using a lower proportion of NaCl without causing significant changes in the shelf life and product quality, although further detailed studies are necessary to guarantee the stability of products packed with specific salt mixtures.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

2017 ◽  
Vol 54 (2) ◽  
pp. 198
Author(s):  
Shilpa Yatnatti ◽  
D. Vijayalakshmi
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Storage Period ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Seed Kernel ◽  
Mango Kernel ◽  
Significant Difference ◽  
Mango Seed

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

scholarly journals The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

2020 ◽  
Vol 70 (4) ◽  
pp. 300-312
Author(s):  
Oktay Yerlikaya ◽  
Ozer Kinik ◽  
Ayse Demet Karaman ◽  
Ozge Yildiz Bayram ◽  
Ecem Akan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Period ◽  
Sensory Properties ◽  
Hot Water ◽  
Mentha Piperita ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Rosmarinus Officinalis L ◽  
The Impact

Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella cheese. Rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), mint (Mentha piperita L.) and Turkish Oregano (Origanum onites L.) were added to Mozzarella cheese at the curd kneading stage, and physicochemical, textural, microstructural, meltability and sensory properties were investigated during the storage period. No plants were added to the control group cheese. Plant addition to Mozzarella cheese affected some physicochemical properties such as pH, acidity, free fatty acids, as well as textural and microstructural properties. Furthermore, it affected sensory properties, especially Turkish Oregano and mint addition provided high general acceptability and taste-aroma scores. While higher pH and lower titration acidity were determined in rosemary-added cheese samples, the lowest free fatty acid (ADV) levels were determined in the mint-added cheese sample. Rosemary-added cheeses had higher hardness and a more even microstructure, while the highest sensory scores were obstained for cheeses that included Turkish Oregano and mint. In conclusion, the present study findings demonstrated that the short shelf life of Mozzarella cheese could be extended with the addition of various plants due to their effects on pH, acidity and free fatty acids.

scholarly journals Dentin surface and hybrid layer morphological analysis after use of a copaiba oil- based dentin biomodifier

Conjecturas ◽  
2021 ◽  
Vol 21 (4) ◽  
pp. 78-97
Author(s):  
Luanny Gomes Moura ◽  
Gerson Paiva Neto ◽  
Cristiane Nagai Coelho de Bari ◽  
Geisy Rebouças Lima ◽  
Carina Toda ◽  
...  
Keyword(s):  
Morphological Changes ◽  
Environmental Scanning Electron Microscopy ◽  
Adhesive System ◽  
Environmental Scanning ◽  
Hybrid Layer ◽  
Bonding Agents ◽  
Dentin Surface ◽  
Significant Difference ◽  
Copaiba Oil ◽  
Phosphate Salts

This study evaluated dentin surface and hybrid layer’s morphology, using copaíba (CO) emulsion as dentin biomodifier before traditional and self-etching adhesive, by environmental scanning electron microscopy (ESEM). Ninety-six third sound molars were divided into 16 groups, according to the dentin substrate, tested substances, and the adhesive system used. The conditioned dentin surface treated with clorexidina (CHX) 2% showed phosphate salts on two dentin substrates as well as the sound conditioned or not surface treated with calcium hydroxide solution (CHS), where the mineral precipitate deposition obstructs the tubules lumen. A significant difference (p <0.0001) in dentin surface morphology was observed at the CHS group on conditioned and not conditioned sound dentin. The CO emulsion produced a regular and homogenous hybrid layer with many resin tags on both dentin surfaces, irrespective of the adhesive system used, with better performance than CHS and CHX 2% (p =0.0007) on caries-affected dentin at the self-etching group. CO emulsion showed no morphological changes on sound and caries-affected dentin and presented a regular hybrid layer, regardless of the adhesive system used. Keywords: Copaiba oleoresin; Emulsions; Dentin-bonding agents; Phytotherapy.

scholarly journals Effects of Different Polishing Procedures on the Surface Roughness and Hardness of Polyether Ether Ketone (PEEK)

2020 ◽  
pp. 219-227
Author(s):  
Alper Ozdogan ◽  
Büsra Tosun
Keyword(s):  
Surface Roughness ◽  
Vickers Hardness ◽  
Environmental Scanning Electron Microscopy ◽  
Environmental Scanning ◽  
Control Group ◽  
Force Microscopy ◽  
Atomic Force ◽  
Polyether Ether Ketone ◽  
Significant Difference ◽  
Ether Ketone

There is insufficient information about the chairside polishing methods of polyether ether ketone material. Therefore, it is aimed in this study to investigate the effects of different polishing processes on polyether ether ketone surface roughness and hardness. A total of 66 disc-shaped specimens made of polyether ether ketone were used in this study. The specimens were polished conventionally and randomly divided into three groups (n=22). One group was designated as the control group, and no further treatment was applied. In the other two groups, the specimens’ surfaces were abraded with diamond burs and polished using two different polishing kits. Their surface roughness and Vickers hardness were measured, and environmental scanning electron microscopy and atomic force microscopy examinations were performed. The data were statistically analysed using analysis of variance and Tukey’s honest significant difference test (α=0.05). There were no statistically significant differences between the control and polishing kit groups in terms of either surface roughness or Vickers hardness (p>0.05). The polishing kits can be used reliably and effectively for polishing polyether ether ketone materials.

scholarly journals The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

2020 ◽  
Author(s):  
Leila Nateghi ◽  
Alireza Maleki Kahaki ◽  
Fatemeh Zarei
Keyword(s):  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Monascus Purpureus ◽  
Microbial Load ◽  
Processed Foods ◽  
Acceptable Range ◽  
Significant Difference

Background: Many common cancers, such as prostate, breast, and colon, are caused by harmful substances and compounds contained in processed foods, including nitrite-treated meats. The aim of this study was to investigate the possibility of replacing sodium nitrite with Monascus purpureus pigment in sausage and to assess its antimicrobial, antioxidant, color, and sensory properties. Methods: The antioxidant properties (Thiobarbiturics), microbiology tests, color (L*, a*, and b*), and their sensory evaluation were measured 30 days after production (storage in a refrigerator condition) and compared with the control sample (without Monascus purpureus pigment and with 100% nitrite). The data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: Replacement of Monascus purpureus pigment with nitrite had no significant effect on the sensory properties of treatments and caused a slight increase in the thiobarbituric index during the storage period, which was not significantly different with the control sample before its replacement up to 60%. The microbial load was increased during the storage in all treatments. The microbial load of samples in which nitrite was replaced with 0%, 40%, and 60% Monascus purpureus pigment was within the acceptable range of standard after 30 days of storage. L* index was decreased, but a* and b* indices were increased by replacing Monascus purpureus pigment with nitrite. Conclusion: The sample containing 60% Monascus purpureus pigment was selected as a superior treatment because the antioxidant properties, microbial load, and sensory properties had no significant difference with the control sample.  

scholarly journals Sensory properties and consumer acceptance of a stirred-type yoghurt produced from baobab (Adansonia digitata) pulp during refrigerated storage

2014 ◽  
Vol 14 (62) ◽  
pp. 8695-8708
Author(s):  
B Chipurura ◽  
◽  
F Pswarayi ◽  
M Muchuweti
Keyword(s):  
Storage Time ◽  
Storage Period ◽  
Sensory Properties ◽  
Consumer Acceptance ◽  
Adansonia Digitata ◽  
Tropical Africa ◽  
African Countries ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference

The baobab ( Adansonia digitata L.) tree is widespread throughout the hot and drier regions of tropical Africa . The baobab pulp from the tree is an important source of nutrients in Africa as it is a rich source of amino acids, iron, vitamins C, A and E. In some African countries including Zimbabwe, the pulp is used traditionally to cure various ailments such as dysentery, inflamed gums and as an antidote to poison . Baobab pulp has many food uses and consequently the aim of the current study was to determine the sensory properties of the baobab flavoured yoghurt during storage and consumer acceptance of the yoghurt . A trained panelist evaluated the appearance, consistency on spoon, consistency in mouth, odour, flavour and overall acceptability of the yoghurt on day s 1, 7, 14, 21 and 28 of storage . In all the sensory evaluations, plain yoghurt was used as a control. The consumer panelists ( n = 150) evaluated taste, texture, colour, smell and aftertaste of the yoghurt. In general, the sensory scores of the baobab flavoured yoghurt and plain yoghurt decreased with storage time. The plain yoghurt had higher appearance scores from day 1 up to day 28 as compared to the baobab flavoured yoghurt and there was a significant difference (p = 0.01) in the scores of the yoghurts . On day 1 the consistency on spoon scores for both the baobab flavoured yoghurt and the plain yoghurt had the same value and from day 2 up to day 28, the plain yoghurt had the highest consistency on spoon scores as compared to the baobab flavoured yoghurt and the difference was significant (p = 0.01 ). The baobab flavoured yoghurt consistency in mouth scores were lower as compared to the plain yoghurt and the difference in the scores of the products was significant (p = 0.01). The odour and flavour scores of both the baobab flavoured yoghurt and plain yoghurt decreased throughout the storage period and the difference in the scores of the yoghurts was significant (p = 0.05). There was a significant difference (p = 0.05) in the overall acceptability scores of the baobab flavoured yoghurt and the plain yoghurt. Although the baobab flavoured yoghurt scores decreased with time of storage and the yoghurt had an astringent aftertaste, the consumer scores indicated that the baobab flavoured yoghurt was acceptable in terms of taste, texture, colour and smell .

Environmental scanning electron microscopy of fresh human gallstones reveals new morphologies of precipitated calcium salts

1992 ◽  
Vol 50 (2) ◽  
pp. 1322-1323
Author(s):  
Howard S. Kaufman ◽  
Keith D. Lillemoe ◽  
John T. Mastovich ◽  
Henry A. Pitt
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Environmental Scanning Electron Microscopy ◽  
Environmental Scanning ◽  
X Ray Diffraction ◽  
Calcium Salts ◽  
Cholesterol Gallstones ◽  
X Ray ◽  
Ca Carbonate ◽  
Scanning Electron

Gallstones contain precipitated cholesterol, calcium salts, and proteins. Calcium (Ca) bilirubinate, palmitate, phosphate, and carbonate occurring in gallstones have variable morphologies but characteristic windowless energy dispersive x-ray (EDX) spectra. Previous studies of gallstone microstructure and composition using scanning electron microscopy (SEM) with EDX have been limited to dehydrated samples. In this state, Ca bilirubinates appear as either glassy masses, which predominate in black pigment stones, or as clusters, which are found mostly in cholesterol gallstones. The three polymorphs of Ca carbonate, calcite, vaterite, and aragonite, have been identified in gallstones by x-ray diffraction, however; the morphologies of these crystals vary in the literature. The purpose of this experiment was to study fresh gallstones by environmental SEM (ESEM) to determine if dehydration affects gallstone Ca salt morphology.Gallstones and bile were obtained fresh at cholecystectomy from 6 patients. To prevent dehydration, stones were stored in bile at 37°C. All samples were studied within 4 days of procurement.

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