scholarly journals Organoleptic properties of functional powdered drink products based on palm sugar

2019 ◽  
Vol 260 ◽  
pp. 012085
Author(s):  
I S Rianse ◽  
U Rianse ◽  
S Wahyuni ◽  
W Gusmiarty ◽  
RH F Faradilla ◽  
...  
Keyword(s):  
Organoleptic Properties ◽  
Palm Sugar

Physicochemical and Organoleptic Properties of Local Food-based Enteral Nutrition Product to Mitigate Patient Malnutrition

2020 ◽  
Vol 16 ◽  
Author(s):  
Lily A. Lestari ◽  
Susetyowati ◽  
Ismail Setyopranoto ◽  
Probosuseno ◽  
Herni Astuti
Keyword(s):  
Antioxidant Activity ◽  
Enteral Nutrition ◽  
Physicochemical Properties ◽  
Local Food ◽  
Rice Flour ◽  
Sensory Characteristics ◽  
National Standard ◽  
Organoleptic Properties ◽  
Palm Sugar ◽  
Almost All

Background: In Indonesia, to attain cost-effectiveness, home enteral formulas are produced from fresh foods, but they are not ready-to-use products, not durable, and have unstandardized nutrition contents. Objective: We aimed to evaluate sensory characteristics and the physicochemical properties of a local food-based enteral nutrition product. Methods: We evaluated sensory characteristics of a local food-based enteral nutrition product consisting of color, odor, flavor, and texture using triangle test. The sensory evaluation involved 30 semi-trained sensory panelists. Physicochemical properties were also assessed through standardized laboratory analyses. The ingredients were arrowroot starch, rice flour, palm sugar, cork fish (Channa striata), tempeh powder, milk, and yellow pumpkins. The flavors were original, ginger and cinnamon. Panelists were asked to assess the color, odor, flavor and texture, and provided a score for each variable according to a 5-point Likert scale from strongly do not like to strongly like. The physicochemical properties, i.e., the water and ash contents, water activity, antioxidant activity, heavy metal content, and viscosity, were analyzed. Results and Discussion: There were only significant mean rank differences of color between samples, while odor, flavor, and texture were not. Most panelists selected light brown, which was the original flavor, as their preferred color compared to ginger and cinnamon flavor (52.45 vs. 43.50 vs. 36.05, p=0.026). The most favorable odor was from the ginger flavor, but for flavor, almost all panelists selected the original flavor as being the best. The texture of all products was slightly sandy. The water, ash, Pb contents, Aw and antioxidant activity were 3.14%, 4.18%, 0.016 mg/kg, 0.22, and 14.1 ppm, respectively. Conclusion: The original product exhibited better organoleptic properties in terms of color and flavor, while the ginger flavor exhibited a better odor than the other variants. The physicochemical properties of the product met the Indonesian National Standard requirements.

scholarly journals CONCENTRATION OF LONTAR SUGAR (Borassus flabellifer Linn) AND ITS EFFECT ON PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF VILLAGE CHICKEN JERKY

2021 ◽  
Vol 9 (4) ◽  
pp. 251-259
Author(s):  
Yelia May Danga Ndia ◽  
◽  
Yessy Tamu Ina ◽  
Alexander Kaka ◽  
◽  
...  
Keyword(s):  
Water Content ◽  
Chicken Meat ◽  
Organoleptic Properties ◽  
Village Chicken ◽  
Palm Sugar

This study aims to determine the different concentrations of palm sugar on the physicochemical and organoleptic properties of chicken jerky. This study used RAL with 4 treatments and 5 replications, namely soaking chicken meat with a concentration of palm sugar 10%-40%. Observation variables were water content, pH, antioxidant and organoleptic. The data obtained include data on water content, pH and organoleptic then analyzed by ANOVA at 95% level. While the total antioxidants were tested descriptively. The results of the analysis showed that the concentration of palm sugar 10%-40% contained water content (8.52-10.52%), the concentration of palm sugar 10-40% (6.33-5.64%) The higher the concentration of palm sugar in chicken meat jerky In chicken, the lower the pH, the antioxidants produced in each treatment of palm sugar were 10% - 40% (79.28% - 83.23%) and 40% palm sugar could increase the panelists' acceptance of organoleptic.

Effects of Drying Methods on the Biochemical Composition and Organoleptic Properties of Two Freshwater Fish Species (Mormyrus rume and Labeo coubie) of Cross River Obubra, Nigeria

2019 ◽  
Vol 2 (1) ◽  
Keyword(s):  
Moisture Content ◽  
Fish Species ◽  
Nutrition Status ◽  
Drying Methods ◽  
Organoleptic Properties ◽  
Nutrient Quality ◽  
Oven Drying ◽  
Fish Samples ◽  
Fish And Fishery Products ◽  
Mormyrus Rume

Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products. There have develop some preference for fish species and even their processing methods. This study aims to investigate the effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash, calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%, carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve fish nutrient quality smoke and oven drying should be encourage.

Respon Akar Bibit Aren Genjah (Arenga pinnata) Di Pembibitan Pada Pemberian Dosis dan Interval Pupuk Organik Cair Nasa

2018 ◽  
Vol 7 (1) ◽  
pp. 28
Author(s):  
Yetti Elidar
Keyword(s):  
Organic Fertilizer ◽  
Dry Weight ◽  
Treatment Combination ◽  
Root Dry Weight ◽  
Randomized Design ◽  
Dose Study ◽  
Palm Sugar ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Leaf Dry Weight

Research on the response of roots of palm sugar palm seeds (Arenga pinnata) in nurseries at doses and intervals of Nasa liquid organic fertilizer. Aims to determine the dosage, interval and combination of dosages and fertilization intervals with Nasa liquid organic fertilizer which can provide the best dry weight of the roots in the nursery. The research design used was a Completely Randomized Design (CRD) with 3x3 factorial experiments and each treatment was repeated 8 (eight) times, consisting of: the first factor was the treatment of POC Nasa dose in a concentration of 3 cc POC Nasa per liter of water (D) consists of 3 levels, namely: d1 = 300 ml POC Nasa, d2 = 400 ml POC Nasa, d3 = 500 ml POC Nasa, while the second factor is the treatment of POC Nasa Interval (I) consisting of 3 levels, namely: i1 = 2 once a week, i2 = once every 3 weeks, i3 = once every 4 weeks. The results of the POC Nasa dose study had a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level are: d2 (400 ml of Nasa liquid organic fertilizer), the interval of liquid organic fertilizer Nasa has a significant effect on leaf wet weight, leaf dry weight, root wet weight and root dry weight. The best dose at this level is: i1 (once every 2 weeks). The treatment combination has no significant effect on all parameters. 

Principles of masking organoleptic properties of bitter tasting medicines

2020 ◽  
pp. 25-32
Author(s):  
Mariya Anurova ◽  
Elena Bakhrushina ◽  
Anna Moiseyeva ◽  
Ivan Krasnyuk
Keyword(s):  
Nervous System ◽  
Patient Compliance ◽  
Dosage Form ◽  
Bitter Taste ◽  
Drug Uptake ◽  
Taste Masking ◽  
Pure Substance ◽  
High Concentration ◽  
Organoleptic Properties ◽  
Gel Composition

Patient compliance of drug therapy is the key factor in achieving the pharmaceutical effect. Taste masking is particularly important in pediatrics and geriatrics because the unpleasant taste negatively affects drug uptake. Patient compliance can be improved through balanced organoleptic properties of medicines. It is particularly important to choose optimal correction method for medicines with high concentration of the active substance. Hopantenic acid has been chosen as a model drug due to its bitter taste. Taste masking technologies for creating a new dosage form with optimal organoleptic properties are proposed in the article. The objective is to achieve an experimentally justified choice of technological approach to masking bitter taste of a substance and to create a new dosage form on its basis. Materials and methods. Alternative technologies were considered to solve this problem: granulation, creation of complexes with ion-exchange resins, introduction of a gel composition and taste-masking using sweeteners. Organoleptic properties in dry compositions (pure substance of hopantenic acid, granulate and resinate based on it), and also after preparation of liquid dosage forms and incorporation them into gel, were evaluated by A. I. Tentsova method. Choice of sweetener and its concentration to achieve an optimally balanced taste took place at the final stage. Hopantenic acid was chosen as a model substance. Hopantenic acid is a nootropic drug stimulating cognitive functions, nervous system, enhancing intellectual functioning, decreasing nervous system activity, with anticonvulsant action. The main therapeutic indications are mental retardation, dementia, epilepsy. Results and discussion. The study has shown that optimal technology for masking unpleasant taste of hopantenic acid is its introduction into a gel composition, and a promising dosage form is an oral gel. Compri-Zucker G sweetener (Südzucker АG, Germany) in concentration of 5 % has been chosen to create pleasant taste due to its highest taste rating. Conclusion. It has been determined as a result of the study that oral gel with active drug concentration of 5 % and sweetener concentration of 5 % has optimal organoleptic properties. Thus, this combination of active and additional substances can be considered the most perspective for developing a new dosage form of a medicine.

ECOLOGICAL AND TOXICOLOGICAL ASSESSMENT OF HAZARD, POSED BY WATER CONTAMINATION OF WATER BODIES WITH POLYVINYL NITRATE

2018 ◽  
pp. 12-19 ◽  
Author(s):  
A. A. Maslennikov ◽  
S. A. Demidova ◽  
A. V. Ryabova
Keyword(s):  
Biochemical Oxygen Demand ◽  
Water Contamination ◽  
Chronic Toxicity ◽  
Negative Impact ◽  
Oxygen Demand ◽  
Water Bodies ◽  
Organoleptic Properties ◽  
Toxicological Assessment ◽  
Threshold Levels ◽  
Polyvinyl Nitrate

Water containing polyvinyl nitrate was experimentally assessed on the basis of organoleptic, general sanitary and toxicological indicators of harmfulness. It was established that that the compound did not change water organoleptic properties but produced a negative impact on viability of saprophytic microflora , nitrification processes and biochemical oxygen demand. Besides, in tests on animals. the substance caused acute, sub-acute and chronic toxicity. Based on those signs of harmfulness, threshold levels of exposure were established. Data obtained were taken into account for substantiation of MAC (Maximum allowable concentration) of polyvinyl nitrate in water bodies.

Composting of Sewage Sludge of Moscow Waste Water Treatment Plants Using Recycling Filler

2007 ◽  
Vol 2 (1) ◽  
Author(s):  
D.A. Danilovich ◽  
M.N. Kozlov ◽  
V.I. Sklyar ◽  
Yu.A. Nikolaev ◽  
N.M. Shchegolkova ◽  
...  
Keyword(s):  
Waste Water ◽  
Water Treatment ◽  
Waste Water Treatment ◽  
Maximum Temperature ◽  
Waste Waters ◽  
Organic Additives ◽  
Organoleptic Properties ◽  
Water Treatment Plants ◽  
Waste Water Treatment Plants ◽  
The City

This work demonstrates a possibility of composting of municipal waste waters sludge (WWS) digested during 5-7 days, of the Kuryanovo waste water treatment plants (the city of Moscow) without the use of traditional organic additives – sawdust, peat, thatch. As a recycling filler (repeatedly used), enhancing the porosity of the composted mixture, ribbed polyethylene spheres (∅=8 cm) and wood chips (having dimension of 5-10 cm) were used. Composting was performed efficiently in both cases, however, the use of wood ships had technological and economical advantages. The process of composting was carried out during 2-4 weeks and was composed of classical phases of active heating (a rate of 0.2-0.3oC/h was obtained), maintaining of maximum temperature during 1-2 days, and cooling down to the ambient temperature. During the course of composting, a product was obtained, having attractive organoleptic properties, suitable for application in municipal laying-out of greenery.

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