BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF FOUR MANGO VARIETIES AND SOME QUALITY CHARACTERISTICS OF THEIR JAMS

2008 ◽  
Vol 32 (4) ◽  
pp. 644-655 ◽  
Author(s):  
GERMAIN KANSCI ◽  
BENOIT BARGUI KOUBALA ◽  
ISRAEL LAPE MBOME
Keyword(s):  
Physicochemical Properties ◽  
Quality Characteristics

scholarly journals Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

2021 ◽  
pp. 26-40
Author(s):  
Wan Zunairah Wan Ibadullah ◽  
Aw Ying Hong ◽  
Mahmud Ab Rashid Nor-Khaizura ◽  
Nor Afizah Mustapha ◽  
Z. A. Nur Hanani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Tartaric Acid ◽  
Rice Bran ◽  
Dietary Fibre ◽  
Acid Ester ◽  
Moisture Sorption ◽  
Quality Characteristics ◽  
Good Source ◽  
Positive Effects ◽  
Moisture Sorption Isotherm

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

scholarly journals Physicochemical properties and lipid oxidation parameters of selected muscles of Puławska breed fatteners during 14-day ageing in vacuum packaging

2020 ◽  
Vol 76 (07) ◽  
pp. 6422-2020
Author(s):  
PIOTR DOMARADZKI ◽  
PIOTR SKAŁECKI ◽  
MICHAŁ PRASOW ◽  
MAREK BABICZ* ◽  
MARIUSZ FLOREK
Keyword(s):  
Physicochemical Properties ◽  
Quality Indicators ◽  
Thiobarbituric Acid ◽  
Quality Characteristics ◽  
Post Mortem ◽  
Lipid Quality ◽  
Adjacent Part ◽  
Longissimus Lumborum ◽  
Ageing Period ◽  
Oxidation Parameters

The aim of this study was to determine the influence of the ageing period on the physicochemical properties and lipid quality indicators of pig meat from the native Puławska breed. The experiment was carried out on samples of skeletal muscles (adjacent part of M. longissimus thoracis and M. longissimus lumborum – LTL, and M. semimembranosus – SM) collected 24 h after slaughter from 30 carcasses of Puławska castrated male pigs. Following collection, samples were packaged in vacuum and stored for up to 14 day at a temperature of 4°C (± 1°C). The meat pH, colour (CIE L*a*b*), water-holding capacity (drip loss – DL and cooking loss – CL), shear force (WBSF), energy force, and lipid quality indicators (free fatty acids – FFA, peroxide value – PV, and thiobarbituric acid reactive substances expressed as malondialdehyde MDA – TBARS) were measured. A typical course of postmortem glycogenolysis for normal meat was demonstrated. The pH of muscles 45 min after slaughter was 6.55 for LTL and 6.61 for SM, and after 24 h it was 5.62 and 5.66, respectively. As ageing progressed, the DL of the meat increased significantly (on average 2.4 times), while CL were not significantly changed, being 24.83% on average. WBSF decreased by approximately 40% for LTL, and by 18% for SM. The WBSF value adopted for tender meat (< 45 N/cm2) was obtained on day 14 of the experiment. The progressive oxidative changes in intramuscular fat were not advanced, averaging from 2.06% for FFA, 0.62 meq O2/kg for PV and 0.24 MDA/kg for TBARS on day 4 post mortem to 3.71%, 1.82 meq O2/kg and 0.48 mg MDA/kg, respectively, on day 14 post mortem. Ageing of pork under vacuum positively influenced the quality characteristics of the meat, with relatively minor oxidative changes. An extended ageing period of up to 14 days can measurably improve the quality characteristics of fresh meat obtained from Puławska breed pigs, especially for culinary purposes.

The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream

2018 ◽  
pp. 297-315
Author(s):  
Nihat Akın ◽  
Hale İnci Öztürk
Keyword(s):  
Physicochemical Properties ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Quality Characteristics ◽  
Therapeutic Value ◽  
Probiotic Strains ◽  
Probiotic Product ◽  
Dietary Components ◽  
Processing And Storage ◽  
And Storage

The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.

Effect of microbial transglutaminase cross-linking on the quality characteristics and potential allergenicity of tofu

2019 ◽  
Vol 10 (9) ◽  
pp. 5485-5497 ◽  
Author(s):  
Jierui Zhu ◽  
Han Deng ◽  
Anshu Yang ◽  
Zhihua Wu ◽  
Xin Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Quality Characteristics ◽  
Microbial Transglutaminase ◽  
Cross Linking

This paper investigated the effect of MTGase cross-linking on the structure of soymilk protein and the improvement of physicochemical properties, digestibility and potential allergenicity of traditional tofu.

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

2021 ◽  
Vol 343 ◽  
pp. 128535
Author(s):  
Raphael N. Alolga ◽  
Richard Osae ◽  
Gloria Essilfie ◽  
Firibu Kwasi Saalia ◽  
Selorm Akaba ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Quality Characteristics

Preparation and characterisation of vanadium pentoxide supported rhodium catalyst

1988 ◽  
Vol 46 ◽  
pp. 946-947
Author(s):  
A. Legrouri
Keyword(s):  
Aqueous Solution ◽  
Thermal Decomposition ◽  
Physicochemical Properties ◽  
Surface Area ◽  
Vanadium Pentoxide ◽  
High Purity ◽  
Gas Adsorption ◽  
Rhodium Catalyst ◽  
Optical Methods ◽  
Reducible Oxides

The industrial importance of metal catalysts supported on reducible oxides has stimulated considerable interest during the last few years. This presentation reports on the study of the physicochemical properties of metallic rhodium supported on vanadium pentoxide (Rh/V2O5). Electron optical methods, in conjunction with other techniques, were used to characterise the catalyst before its use in the hydrogenolysis of butane; a reaction for which Rh metal is known to be among the most active catalysts.V2O5 powder was prepared by thermal decomposition of high purity ammonium metavanadate in air at 400 °C for 2 hours. Previous studies of the microstructure of this compound, by HREM, SEM and gas adsorption, showed it to be non— porous with a very low surface area of 6m2/g3. The metal loading of the catalyst used was lwt%Rh on V2Q5. It was prepared by wet impregnating the support with an aqueous solution of RhCI3.3H2O.

Studies on the Degradation of Human Fibrinogen by Plasmin and Trypsin

1966 ◽  
Vol 16 (03/04) ◽  
pp. 526-540 ◽  
Author(s):  
E. A Beck ◽  
D. P Jackson
Keyword(s):  
Physicochemical Properties ◽  
Electrophoretic Mobility ◽  
Rapid Loss ◽  
Clotting System ◽  
Human Fibrinogen ◽  
Peptide Bonds ◽  
Physico Chemical ◽  
Starch Gel ◽  
Ph Stat ◽  
Rapid Appearance

SummaryThe effects of trypsin and plasmin on the functional and physicochemical properties of purified human fibrinogen were observed at various stages of proteolysis. Concentrations of plasmin and trypsin that produced fibrinogenolysis at comparable rates as measured in a pH stat produced, at similar rates, loss of precipitability of fibrinogen by heat and ammonium sulphate and alterations in electrophoretic mobility on starch gel. Trypsin produced a more rapid loss of clottability of fibrinogen and a more rapid appearance of inhibitors of the thrombin-fibrinogen clotting system than did plasmin. Consistent differences were noted between the effects of trypsin and plasmin on the immunoelectrophoretic properties of fibrinogen during the early stages of proteolysis.These results are consistent with the hypothesis that trypsin initially reacts with the same peptide bonds of fibrinogen that are split by thrombin, but these same bonds do not appear to be split initially by plasmin. Measurement of the various functional and physico-chemical changes produced by the action of trypsin and plasmin on fibrinogen can be used to recognize various stages of proteolysis.

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