scholarly journals Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Paulina Bielska ◽  
Dorota Cais-Sokolińska ◽  
Joanna Teichert ◽  
Jakub Biegalski ◽  
Łukasz K. Kaczyński ◽  
...  
Keyword(s):  
Water Activity ◽  
Storage Time ◽  
Viscosity Index ◽  
Starter Cultures ◽  
Water Holding Capacity ◽  
Sensory Assessment ◽  
Sensory Acceptability ◽  
Texture Parameters ◽  
Water Holding

AbstractThe aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

scholarly journals Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Animals ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1350 ◽  
Author(s):  
Aneta Brodziak ◽  
Jolanta Król ◽  
Joanna Barłowska ◽  
Anna Teter ◽  
Mariusz Florek
Keyword(s):  
Whey Protein ◽  
Storage Time ◽  
Starter Cultures ◽  
Water Holding Capacity ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Refrigerated Storage ◽  
Functional Product ◽  
Sensory Changes ◽  
Water Holding

The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.

scholarly journals THE IMPACT OF INDONESIAN TERASI IN THE BEEF CONSOMMÉ, A SENSORY ASSESSMENT

2017 ◽  
Vol 4 (1) ◽  
pp. 132
Author(s):  
Mery Tambaria Damanik Ambarita
Keyword(s):  
Water Activity ◽  
Proximate Composition ◽  
Salt Content ◽  
Sensory Assessment ◽  
Sensory Acceptability ◽  
Sensory Acceptance ◽  
Different Types ◽  
Pungent Odor ◽  
The Impact

The aim of this research was to investigate the impact of terasi, a traditional Indonesian condiment which is made from salted fermented seafood, on the sensory acceptance of beef consommé. Fifty four panelists compared the acceptance of beef consommé containing rebon terasi to the consommé containing fish terasi. The results showed that upon adjusting the salt content, the consommé containing rebon terasi was more preferred than the consommé containing fish terasi. By combining more strong spices or ingredients the acceptance of consommé might be improved while masking the pungent odor of terasi. In addition, six different types of rebon terasi varying in proximate composition, salt and water activity (aw) were added to beef consommé and were evaluated by 10 trained panelists for their specific intensity of taste/flavor (saltiness, sourness, sweetness, bitterness, umami, fishy and rebon). Together with those samples, other consommés were also compared; however, the salt was also added to adjust with the highest salt content among six types of terasi. The results showed that variations of terasi influenced the sensory characteristics of consommé. The salt content of rebon terasi influenced the sourness, bitterness and saltiness in consommé, whilst the salt content should also reach the certain level to fit their acceptance. The distinct flavor from each terasi did have a profound effect on the sensory acceptability. The knowledge of the flavor characteristics of consommé and the role of terasi when mixed in consommé will help to improve the sensory acceptability and marketability of terasi.

scholarly journals Kualitas Fisik Daging Sapi Peranakan Ongole dengan Pemberian Asam Askorbat dan Penyimpanan pada Suhu 50C

2010 ◽  
Vol 8 (1) ◽  
pp. 26
Author(s):  
E P Samodra ◽  
H Cahyono
Keyword(s):  
Ascorbic Acid ◽  
Beef Cattle ◽  
Storage Time ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Storage Duration ◽  
Physical Quality ◽  
And Storage ◽  
Water Holding

<p>The research was conducted to investigate the effect of soaking meat of Peranakan Ongole cattle with ascorbic acid and storage duration at 50C on physical quality of meat. The experiment was done in Complete Randomised Design by factorial 3 x 3. First factor was ascorbic acid with 3 levels (0%, 5%, 1%), and second factor is storage duration with 3 levels (0, 5, and 6 days). Variables that were measured: tenderness, cooking loss, water holding capacity and pH. Data were analyzed by variance analysis and the significant result were tested by Duncan’s test. Tenderness average for ascorbic acid ranging between 1,60 – 1,62 kg/cm2, and for storage duration was increased from 1,83 to 1,38 kg/cm2. Cooking loss average for ascorbat acid ranged from 43,33 to 44,89%, and for storage duration increased from 40,00 to 47,00%. Water holding capacity average for ascorbic acid ranging between 32,88 – 33,65%, but for storage duration decreased from 34,61 to 32,32%. The pH average for ascorbic acid ranging from 5,99 to 6,16, and increased for storage duration from 6,43 to 5,84. It can be concluded that physical quality of beef cattle was not affected<br />bay ascorbic acid up to 1%, but was significantly decreased by storage duration (p&lt;0,05).</p><p>Key words: Pernakan Ongole meat, ascorbat acid, storage time</p>

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

POTENSI ANGKAK SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK KORNET DAGING AYAM

2017 ◽  
Vol 1 (2) ◽  
pp. 154-161
Author(s):  
Muhammad Afdhal ◽  
Haris Lukman ◽  
Indriyani Indriyani
Keyword(s):  
Water Activity ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Water Holding

Tujuan penelitian ini adalah untuk mengetahui potensi angkak sebagai pewarna alami serta untuk mengetahui level yang paling optimal terhadap karakteristik kornet daging ayam. Manfaat penelitian ini diharapkan dapat digunakan sebagai informasi tentang manfaat angkak sebagai pewarna alami terhadap karakteristik kornet daging ayam. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 5 (lima) perlakuan dan 5 (lima) kelompok sebagai ulangan. Perlakuan yang dilakukan pada penelitian ini adalah : P – Ni   : kornet daging ayam dengan penambahan Na. Nitrit 150 ppm ; P – 0  : kornet daging ayam  tanpa penambahan angkak (0%) ; P – 0,5 : kornet dengan penambahan angkak 0,5% ; P – 1 : kornet dengan penambahan angkak 1% ; P – 1,5 : kornet dengan penambahan angkak 1,5%. Peubah yang diamati pH adonan, rendemen kornet (yield), susut masak kornet (Cooking loss), Daya Ikat Air kornet (Water Holding Capacity/WHC), Aktifitas Air kornet (Water Activity), uji eber (uji kebusukan) dan karakteristik organoleptik, yang meliputi warna, teksture, bau, rasa dan kekenyalan kornet. Data dianalisis dengan sidik ragam, bila diperoleh perbedaan yang nyata/sangat nyata, maka dilanjutkan dengan uji Duncan.  Hasil penelitian menunjukkan, pemberian angkak pada pembuatan kornet daging ayam berpengaruh tidak nyata (P  >  0,05) terhadap nilai pH adonan, Daya Ikat Air (DIA), Aktifitas Air (Aw), Kadar Air dan Uji Eber produk. Akan tetapi perlakuan berpengaruh (P < 0,05) terhadap rendemen dan susut masak. Pemberian angkak mampu memperbaiki kesukaan terhadap karakteristik warna dan aroma kornet. Berdasarkan hasil dan pembahasan dapat disimpulkan, bahwa pemberian angkak mampu memperbaiki rendemen dan susut masak dan pemberian angkak denagn konsentrasi  1,5 % diperoleh karakteristik kornet yang paling baik.

Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten

2011 ◽  
Vol 236-238 ◽  
pp. 2647-2650
Author(s):  
Guo Qin Liu ◽  
Xiao Jun Liu ◽  
Lin Li ◽  
Bing Li
Keyword(s):  
Functional Properties ◽  
Freeze Drying ◽  
Storage Time ◽  
Emulsion Stability ◽  
Foam Stability ◽  
Wheat Gluten ◽  
Frozen Storage ◽  
Water Holding Capacity ◽  
Emulsifying Capacity ◽  
Water Holding

The effects of frozen storage time on the functional properties of frozen wheat gluten were evaluated. The frozen wheat gluten was subjected to frozen storage in refrigerator at－18°C for 0–120days. The samples were obtained by the process of freeze-drying. The main functional properties of frozen wheat gluten were determined to confirm the effects of frozen storage time on functional properties of frozen wheat gluten. Results showed that solubility, water-holding capacity, emulsifying capacity, foamability and foam stability of frozen wheat gluten decreased and that oil-holding capacity, emulsion stability of frozen wheat gluten were improved with prolonged frozen storage time.

scholarly journals Effect of vacuum pressure on Yamú fish (Brycon amazonicus) meat during cold storage

2020 ◽  
Vol 23 ◽  
Author(s):  
Daniel Castañeda Valbuena ◽  
Sandy Luz Ovando Chacón ◽  
Ana Carolina Torregroza-Espinosa ◽  
Héctor Suárez Mahecha
Keyword(s):  
Human Health ◽  
Cold Storage ◽  
Storage Time ◽  
Vacuum Packaging ◽  
Water Holding Capacity ◽  
Vacuum Pressure ◽  
Water Holding

Abstract This study aimed to assess the cryoprotectant effect of vacuum packaging (35 and 45 kPa) on cold preserved (0 °C and -18 °C) fillets of Yamú (Brycon amazonicus), during 5 days of storage. We analyzed the physicochemical and microbiological changes in the fillets during storage time. Yamú’s water holding capacity, nitrogenated bases content (TVB-N) and texture (N) were affected (p ≤ 0.05) by time and temperature. Bacterial colonies in fillets did not represent a risk for human health after five days of storage. In conclusion, vacuum packing positively (p ≤ 0.05) reduces the effect of cold over Yamú fillets properties.

Effect of food gum on water-holding capacity and water activity of restructured meat

2011 ◽  
Vol 37 (3) ◽  
pp. 333-336 ◽  
Author(s):  
Ke ZHANG ◽  
Jin-ping DU ◽  
Yan WU ◽  
Fa-tang JIANG ◽  
Chao WANG ◽  
...  
Keyword(s):  
Water Activity ◽  
Water Holding Capacity ◽  
Effect Of Food ◽  
Water Holding ◽  
Restructured Meat

Effects of Rigor, Salt, Freezing, Lyophilization and Storage Time on pH, Water-Holding Capacity and Soluble Protein Nitrogen in Beef Muscle1

1984 ◽  
Vol 47 (4) ◽  
pp. 316-320 ◽  
Author(s):  
J. C. KUO ◽  
H. W. OCKERMAN
Keyword(s):  
Nitrogen Content ◽  
Soluble Protein ◽  
Storage Time ◽  
Water Holding Capacity ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Freeze Dried ◽  
And Storage ◽  
Water Holding ◽  
Glycolysis Process

The water-holding capacity (WHC) of frozen and reconstituted lyophilized (freeze-dried) beef (both pre- and post-rigor) increased (P&lt;0.05) with the increase in salt levels (0, 2 and 4%). Freeze-dried and reconstituted beef had lower (P&lt;0.05) WHC than the frozen control at all salt levels tested. The freeze-drying process may damage some of the beef muscle proteins. The WHC of the freeze-dried beef (both pre- and post-rigor) decreased (P&lt;0.05) with the increase of storage time (10 weeks). Salt (2 and 4%) retarded the glycolysis process in the pre-rigor frozen and freeze-dried beef as indicated by higher (P&lt;0.05) pH values than the post-rigor frozen and freeze-dried beef. The addition of salt (0, 2 and 4%) increased (P&lt;0.05) the extractable soluble protein nitrogen content in the prerigor frozen beef and decreased (P&lt;0.05) the soluble protein nitrogen content in the post-rigor frozen beef. The pre-rigor freeze-dried beef with 2% salt contained (P&lt;0.05) more extractable soluble protein nitrogen than the other two pre-rigor freeze-dried groups (0 and 4% salt). The pre-rigor beef contained more (P&lt;0.05) extractable soluble protein nitrogen than the post-rigor beef at the three different salt levels (0, 2 and 4%) during the 15 weeks of storage.

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