Development and evaluation of quality characteristics of egg balls

2014 ◽  
Vol 44 (6) ◽  
pp. 536-544
Author(s):  
Meena Goswami ◽  
Vikas Pathak ◽  
Sanjay Bharti ◽  
Veer Singh ◽  
Tanuja Singh ◽  
...  
Keyword(s):  
Antimicrobial Agents ◽  
Storage Period ◽  
Good Alternative ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Plate Count ◽  
Content Type ◽  
Significant Difference ◽  
And Control ◽  
Whole Egg

Purpose – The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter. Design/methodology/approach – Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10. Findings – The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists. Research limitations/implications – The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents. Originality/value – Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.

scholarly journals EVALUATION OF ANTIOXIDANT FUNCTIONALITY OF FISH COLLAGEN ENZYMIC HYDROLYSATE

2021 ◽  
Vol 52 (4) ◽  
pp. 876-884
Author(s):  
Abbas & Shakir
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Good Alternative ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Meat Sample ◽  
Collagen Hydrolysate ◽  
Significant Difference ◽  
Fish Collagen ◽  
Minced Meat

This study aimed to investigate the anti- oxidative  function of catfish collagen hydrolysate in beef minced meat samples through 10 days  storage at 4 o C. Collagen hydrolysate were added to minced meat sample  at two different concentrations (50 & 100 mg/100gm) . The experiment consist from control sample (C without additives) , BHT sample ( B  with 200ppm  butylated hydroxytoluene ) , collagenase hydrolysate samples  C.C.H1, C.C.H2 (100&50 mg/100gm minced meat)  respectively, and collagenase-trypsin hydrolysate samples  C.H.T1 & C.H.T2 respectively (50,100mg/100gm minced meat). Peroxide values (PV), thiobarbutyric acid TBA, free fatty acid (FFA) , pH , total volatile nitrogen TVN values and total plate count assay at 0., 3, 7., 10 days  were determined  . PV of the BHT, C.C.H2 , C.H.T2, C.C.H1, C.H.T1 groups  were significantly (p<0.05) lower than control during storage period .Meanwhile C.C.H2 and  C.H.T2 groups gave the  lowest TBA values through the storage period . There were no significant difference found between the C.C.H2 , C.H.T2  groups and BHT added group in all studied factors. In conclusion, the fish collagen enzymatic hydrolysates are a promising natural antioxidant and good alternative for synthetic antioxidant.

scholarly journals A COMPARATIVE STUDY TO ASSES THE EFFICACY OF NANOBIO FUSION GEL AS AN ADJUNCT TO SCALING AND POLISHING IN CHRONIC PERIODONTITIS. - A CLINICAL STUDY

2020 ◽  
pp. 1-3
Author(s):  
Patil A. Veena ◽  
Ansari T. Sobia ◽  
Agarwal Priyanka ◽  
Ayesha Ayesha ◽  
Sultana Shahnaaz
Keyword(s):  
Periodontal Disease ◽  
Chronic Periodontitis ◽  
Antimicrobial Agents ◽  
Test Group ◽  
Controlled Clinical Trial ◽  
Pocket Depth ◽  
Antioxidant Power ◽  
Probing Pocket Depth ◽  
Significant Difference ◽  
And Control

Introduction: Various chemical agents such as nonsteroidal, anti-inflammatory drugs and antimicrobial agents has gained popularity in treatment of periodontal disease but simultaneously lead to condition such as drug resistance and drug allergy. Hence , the topical application of herbal agents such as propolis, aloevera, green tea extracts, Neem reduces the potency and effectiveness to prevent progression of periodontal disease. NanoBioFusion(NBF)gel contains the natural antioxidant power of propolis,vit C,vit E which allows the ultrafine antioxidant to surpase the moist intraoral environment to enter the cells and rejuvenate,revitalize,support,protect and optimize gum and soft oral tissue.Hence the present study is aimed to evaluate the clinical effect of locally delivered NBF gel as an adjunctive therapy to scaling and polishing in the treatment of Periodontitis. Materials and Methods: Chronic Periodontitis patients with 40 sites and probing pocket depth (PD) between 5 and 7 mm were selected in a randomized controlled clinical trial. SRP was performed in both control and test group followed by NBF gel application in 40 sites. The plaque index, gingival index and probing Pocket depth,were recorded at baseline, 6 weeks, and 3 months.The statistical analysis with paired t‑test was used to compare the test and control sites. Results: From baseline to a period of 3 months, a statistically significant difference was seen between both groups for Pocket probing depth and from baseline to 6 weeks the mean GI and PI score have a statistically significant result was obtained(P=0.01& 0.00). Conclusions: Locally delivered NBF gel exhibited a significant improvement compared with SRP alone in chronic periodontitis.

The effects of scenario planning on participant reports of resilience

2017 ◽  
Vol 41 (4) ◽  
pp. 306-326 ◽  
Author(s):  
Thomas J. Chermack ◽  
Laura M. Coons ◽  
Gregory O’barr ◽  
Shiva Khatami
Keyword(s):  
Scenario Planning ◽  
Random Selection ◽  
Self Report ◽  
Control Group ◽  
Content Type ◽  
Significant Difference ◽  
Planning Treatment ◽  
Quasi Experimental ◽  
And Control ◽  
Practical Implications

Purpose The purpose of this research is to examine the effects of scenario planning on participant ratings of resilience. Design/methodology/approach The research design is a quasi experimental pretest/posttest with treatment and control groups. Random selection or assignment was not achieved. Findings Results show a significant difference in reports of resilience for the scenario planning treatment group and no significant difference for the control group. Research limitations/implications Limitations include the use of self-report perception measures, possible social desirability of responses and a lack of random selection and assignment. Practical implications Practical implications imply that scenario planning can be viewed as a legitimate tool for increasing resilience in organizations. Social implications Organizations with an ability to adjust quickly and recover from difficult conditions means reduced layoffs and healthy economic growth. Originality/value While there is increasing research on scenario planning, to date, none has examined the effects of scenarios on resilience.

Standardization of formulation and processing conditions for development of nutritional carabeef cookies

2015 ◽  
Vol 45 (5) ◽  
pp. 677-687 ◽  
Author(s):  
Meena Goswami ◽  
B. D. Sharma ◽  
S. K. Mendiratta ◽  
Vikas Pathak ◽  
R. R. Kumar ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Economic Status ◽  
Proximate Analysis ◽  
Vital Role ◽  
Consumption Pattern ◽  
Content Type ◽  
Fat Replacers ◽  
Snack Foods ◽  
Significant Difference ◽  
Hue Angle

Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children. Design/methodology/approach – Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation. Findings – Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment. Research limitations/implications – The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers. Originality/value – Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

Development and quality assessment of pork sandwich spread incorporated with different levels of antioxidant mixture (BHA and BHT) during frozen storage (−18 ± 1°C)

2016 ◽  
Vol 46 (6) ◽  
pp. 816-826
Author(s):  
Anurag Pandey ◽  
Ramesh Chandra Keshri ◽  
Yogesh Kumar
Keyword(s):  
Frozen Storage ◽  
Meat Products ◽  
Storage Period ◽  
Butylated Hydroxytoluene ◽  
Plate Count ◽  
Human Consumption ◽  
Content Type ◽  
Physico Chemical ◽  
Different Levels ◽  
Microbiological Properties

Purpose This paper aims to develop a good quality pork sandwich spread incorporated with different levels of antioxidant mixture [butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT); 1:1] and to assess sensory, physico-chemical and microbiological properties of frozen product during storage. Design/methodology/approach Three levels of antioxidant mixture (BHA + BHT; 1:1) i.e. 100, 200 and 400 ppm were tried, and the product was compared for physico-chemical, microbiological and sensory properties along with the control during frozen storage (−18 ± 1°C). Findings pH and water activity decreased significantly (p < 0.05), whereas water holding capacity, 2-thiobarbituric acid reacting substances value, total plate count and psychrotrophic count increased significantly (p < 0.05) during storage period. No coliform, yeast and molds were detected throughout the study period. There was non-significant (p < 0.05) effect of antioxidant treatment on the scores of colour, texture, juiciness, adhesion ability and spreadability, but scores for flavour and overall acceptability significantly (p < 0.05) increased. Research limitations/implications Pork sandwich spread is envisaged to help in providing nutrition to a large section of needy population and will add a new dimension to the convenience foods. Originality/value Antioxidant mixture (BHA + BHT, 1:1) treatment improved the sensory and microbiological properties of pork sandwich spread at frozen storage (−18 ± 1°C). At the end of storage period (60 days), the pork sandwich spread was found safe for human consumption. Hence, BHA and BHT antioxidant mixture could be used to improve quality attributes of meat products during storage.

scholarly journals Microorganisms Move a Short Distance into an Almond Orchard from an Adjacent Upwind Poultry Operation

2020 ◽  
Vol 86 (15) ◽  
Author(s):  
Christopher G. Theofel ◽  
Thomas R. Williams ◽  
Eduardo Gutierrez ◽  
Gordon R. Davidson ◽  
Michele Jay-Russell ◽  
...  
Keyword(s):  
Relative Abundance ◽  
Foodborne Pathogens ◽  
Short Distance ◽  
Soil Surface ◽  
Plate Count ◽  
Rrna Gene ◽  
Content Type ◽  
Aerobic Plate Count ◽  
And Control ◽  
Almond Orchard

ABSTRACT Over a 2-year period, drag swabs of orchard soil surface and air, soil, and almond leaf samples were collected in an almond orchard adjacent to (35 m from the first row of trees) and downwind from a poultry operation and in two almond orchards (controls) that were surrounded by other orchards. Samples were evaluated for aerobic plate count, generic Escherichia coli, other coliforms, the presence of Salmonella, bacterial community structure (analyzed through sequencing of the 16S rRNA gene), and amounts of dry solids (dust) on leaf surfaces on trees 0, 60, and 120 m into each orchard. E. coli was isolated from 41 of 206 (20%) and 1 of 207 (0.48%) air samples in the almond-poultry and control orchards, respectively. Salmonella was not isolated from any of the 529 samples evaluated. On average, the amount of dry solids on leaves collected from trees closest to the poultry operation was more than 2-fold greater than from trees 120 m into the orchard or from any of the trees in the control orchards. Members of the family Staphylococcaceae—often associated with poultry—were, on average, significantly (P < 0.001) more abundant in the phyllosphere of trees closest to the poultry operation (10% of relative abundance) than in trees 120 m into the orchard (1.7% relative abundance) or from any of the trees in control orchards (0.41% relative abundance). Poultry-associated microorganisms from a commercial operation transferred a short distance into an adjacent downwind almond orchard. IMPORTANCE The movement of microorganisms, including foodborne pathogens, from animal operations into adjacent plant crop-growing environments is not well characterized. This study provides evidence that dust and bioaerosols moved from a commercial poultry operation a short distance downwind into an almond orchard and altered the microbiome recovered from the leaves. These data provide growers with information they can use to assess food safety risks on their property.

scholarly journals In vitro Interaction between Fumonisin B1 and the Intestinal Microflora of Pigs

2017 ◽  
Vol 66 (2) ◽  
pp. 245-250 ◽  
Author(s):  
Huu Anh Dang ◽  
Attila Zsolnai ◽  
Melinda Kovacs ◽  
István Bors ◽  
András Bónai ◽  
...  
Keyword(s):  
Quantitative Polymerase Chain Reaction ◽  
Anaerobic Bacteria ◽  
Fumonisin B1 ◽  
Plate Count ◽  
Control Group ◽  
Plate Count Agar ◽  
Significant Difference ◽  
And Control ◽  
In Vitro Interaction

The caecal chyme of pigs was incubated anaerobically in McDougall buffer with and without fumonisin B1 (5 µg/ml) for 0, 24 and 48 h. The plate count agar technique was applied for the enumerating amount of bacteria including aerobic, anaerobic bacteria, coliform, Escherichia coli and Lactobacillus sp. The quantitative polymerase chain reaction was also performed to estimate the number of copies of the total bacteria, Lactobacillus, Bacteroides and Prevotella. No significant differences in the amount of bacteria groups between the experimental (buffer, chyme, and fumonisin B1) and control 1 groups (buffer + chyme) were observed in both methods. Fumonisin B1 and hydrolysed fumonisin B1 concentration were analysed by liquid chromatograghy – mass spectrometry. There was no significant difference in FB1 concentration between the experimental and the control 2 group (buffer and fumonisin B1) at 0 h incubation, 5.185 ±0.174 µg/ml compared with 6.433 ±0.076 µg/ml. Fumonisin B1 concentration in the experimental group was reduced to 4.080 ±0.065 µg/ml at 24 h and to 2.747 ±0.548 µg/ml at 48 h incubation and was significantly less than that of in the control group. Hydrolysed fumonisin B1 was detected after 24 h incubation (0.012 ±0 µg/ml). At 48 h incubation time, hydrolysed fumonisin B1 concentration was doubled to 0.024 ±0.004 µg/ml. These results indicate that fumonisin B1 can be metabolised by caecal microbiota in pigs though the number of studied bacteria did not change.

scholarly journals Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

2009 ◽  
Vol 25 (3-4) ◽  
pp. 231-239 ◽  
Author(s):  
M.A. Kenawi ◽  
Abdel Salam ◽  
M.N. Kenawi
Keyword(s):  
Sodium Chloride ◽  
Shelf Life ◽  
Antimicrobial Agents ◽  
Storage Period ◽  
Bacterial Count ◽  
Sodium Lactate ◽  
Plate Count ◽  
Buffalo Meat ◽  
Microbiological Characteristics ◽  
Aerobic Plate Count

The chemical characteristics and microbiological examination of vacuum packaged ground buffalo meat during cold storage for 24 days were determined in order to evaluate two different antimicrobial agents sodium lactate, sodium chloride and their mixture. The results indicated that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic plate count, psychotropic count, and lactic acid bacterial count, and extended the shelf life up to more than 24 and 21 days respectively, compared to 8 days for the control samples. The TBA values for the samples treated by sodium chloride was not affected, while at the end of storage period the TBA values of samples treated by sodium lactate were significantly reduce the oxidation changes. Therefore, the use of sodium lactate with or without sodium chloride could be used to extend the shelf life of ground buffalo meat during refrigerated storage by reducing both chemical and microbiological changes. .

scholarly journals Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Meilan Archadiya ◽  
Lilik Eka Radiati ◽  
Manik Eirry Sawitri
Keyword(s):  
Lactic Acid ◽  
Protein Content ◽  
Analysis Of Variance ◽  
Raw Materials ◽  
Storage Period ◽  
Plate Count ◽  
Acid Ph ◽  
Total Plate Count ◽  
Significant Difference ◽  
Mold And Yeast

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml.  (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

Perceptions of undergraduate students on the effect of cooperative learning on academic achievement

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mohammad Reza Keramati ◽  
Robyn Margaret Gillies
Keyword(s):  
Academic Achievement ◽  
Cooperative Learning ◽  
University Students ◽  
Undergraduate Students ◽  
Post Intervention ◽  
Content Type ◽  
Achievement Data ◽  
Significant Difference ◽  
Undergraduate University Students ◽  
And Control

PurposeThe purpose of this study is to examine the effect of embedding cooperative learning (CL) into the Primary and Secondary Education Course (PSEC) on the academic achievement of undergraduate university students. The study also sought to gauge the perceptions of these students application of CL.Design/methodology/approachThis was a mixed methods sequential explanatory design involving 136 undergraduate university students who participated in a 16 week semester intervention involving the implementation of CL into their PSEC. Achievement data were collected from all students pre- and post-intervention to determine if there were significant differences between the experimental and control conditions. Forty-four participants from the experimental condition were also interviewed post-intervention on their experiences of CL.FindingsThe results showed that there was a significant difference between the academic achievement of students in the experimental and control groups in favor of students in the experimental group (p < 0.001). The perceptions of participants in the experimental condition indicated that CL not only created an empathetic, safe and pleasant learning environment and strengthened students' individual and communicative skills, but it also helped to develop an understanding of quality learning.Research limitations/implicationsThe results of this study have the potential to influence university instructors by demonstrating how CL provides opportunities to not only improve student learning but also their attitude to learning.Originality/valueThis study, while demonstrating the positive effect of CL on students' academic achievement also revealed the potential this approach to teaching and learning has for embedding it in other university courses.

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