Influence of CMC- and guar gum-based silver nanoparticle coatings combined with low temperature on major aroma volatile components and the sensory quality of kinnow (Citrus reticulata )

2016 ◽  
Vol 51 (11) ◽  
pp. 2345-2352 ◽  
Author(s):  
Syed Wasim Ahmad Shah ◽  
Muhammad Qaisar ◽  
Muhammad Jahangir ◽  
Kashif Sarfraz Abbasi ◽  
Sami Ullah Khan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Silver Nanoparticle ◽  
Sensory Quality ◽  
Guar Gum ◽  
Volatile Components ◽  
Citrus Reticulata ◽  
Nanoparticle Coatings

scholarly journals Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings

Molecules ◽  
2015 ◽  
Vol 20 (12) ◽  
pp. 22645-22661 ◽  
Author(s):  
Syed Shah ◽  
Muhammad Jahangir ◽  
Muhammad Qaisar ◽  
Sher Khan ◽  
Talat Mahmood ◽  
...  
Keyword(s):  
Silver Nanoparticle ◽  
Storage Stability ◽  
Guar Gum ◽  
Citrus Reticulata ◽  
Nanoparticle Coatings

scholarly journals Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1043
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Sensory Quality ◽  
Dimethyl Sulfide ◽  
Sensory Properties ◽  
Simultaneous Optimization ◽  
Industrial Plant ◽  
Volatile Components ◽  
Filling Time ◽  
Response Optimization ◽  
Lager Beer

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

scholarly journals Ginger (Zingiber officinale) powder from low temperature drying technique

2021 ◽  
Vol 56 (2) ◽  
pp. 133-140
Author(s):  
AK Sarker ◽  
M Rashid ◽  
DC Roy ◽  
M Musarrat ◽  
UH Bithi
Keyword(s):  
Low Temperature ◽  
Sensory Quality ◽  
Ascorbic Acid Content ◽  
Zingiber Officinale ◽  
Saponin Content ◽  
Sensory Score ◽  
Drying Techniques ◽  
Ginger Powder ◽  
Low Temperature Drying

Ginger powder was prepared using different low temperature drying techniques and their nutritional, phytochemicals, functional and sensory quality were investigated. Moisture content was significantly (p<0.05) higher (7.16±0.04%) in shade dried powder and lowest in oven dried powder. Protein, fat and fiber contents varied with drying techniques ranging from 6.08±0.05 to 6.68±0.07%, 1.08±0.16 to 1.39±0.25% and 3.86±0.13 to 5.11±0.06% respectively. Highest alkaloid content was found in mechanical dried powder (4.44±0.04%), while highest flavonoid content was found in oven dried ginger powder (4.67±0.07%) and maximum saponin content was recorded in shade dried powder (2.67±0.10%). Highest ascorbic acid content (3.53±0.08 mg/100g) was found in shade dried powder and lowest was recorded in oven dried ginger powder (3.53±0.08 mg/100g). Sun drying technique exhibited better nutritional and sensory quality. The sensory score demonstrated that acceptance of all dried ginger powder was in the range of liked very much to liked moderately by the panelist. Low temperature drying techniques have positive significance on retaining phytochemicals and sensory quality of processed ginger. Bangladesh J. Sci. Ind. Res.56(2), 133-140, 2021

scholarly journals Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Yan-Hong Zhang ◽  
Gen-Sheng Chen ◽  
Jian-Xin Chen ◽  
Zheng-Quan Liu ◽  
Liao-Yuan Yu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Low Temperature ◽  
Green Tea ◽  
Sensory Quality ◽  
Sodium Ascorbate ◽  
Chemical Compositions ◽  
Microbial Count ◽  
Physicochemical Changes ◽  
Green Tea Powder

The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality
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