scholarly journals RELATIONSHIPS BETWEEN PHYSICAL-CHEMICAL COMPOSITION OF RAW PEAS AND SENSORY ATTRIBUTES OF CANNED PEAS

1996 ◽  
Vol 19 (2) ◽  
pp. 91-106 ◽  
Author(s):  
M. JESÚS PERIAGO ◽  
GASPAR ROS ◽  
CARMEN MARTÍNEZ ◽  
FRANCISCO RINCÓN ◽  
GINÉS LOPEZ ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Attributes ◽  
Physical Chemical

scholarly journals Development and Evaluation of Whey-based Herbal Beverages as Health Drink

2021 ◽  
Vol 108 (March) ◽  
pp. 1-5
Author(s):  
Kanchana N ◽  
◽  
Veeranan Arun Giridhari V ◽  
Vijayalakshmi R ◽  
◽  
...  
Keyword(s):  
Room Temperature ◽  
Sensory Attributes ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Protein G ◽  
Total Soluble Solids ◽  
Sensory Acceptability ◽  
Titrable Acidity ◽  
Physical Chemical ◽  
The Cost

The present study aimed to developwhey-based herbal beverages and to evalautetheir physical, chemical, and sensory properties. The pH, titrable acidity (% lactic acid) and total soluble solids (⁰Brix) of whey used for the development of whey based herbal drinks were found to be 5.21, 0.23 and 6.4 respectively. The proximate composition of whey such as lactose (g/100g), protein (g/100g) and fat (g/100g) were 4.28, 0.28 and 0.13, respectively. The whey (65%), sugar (11%), H1 - brahmi extract (3%), H2 - mint extract (2%) and H3 - jaljeera powder (0.15%) were standardized for the formulation of whey-based herbal drinks. Among the three variations, whey-based jaljeera drink (H3) scored the highest sensory acceptability. The pH, titrable acidity (% citric acid), total soluble solids (⁰Brix), lactose (g/100g), protein (g/100g), fat (g/100g), total reducing sugar (g/100g), total sugar (g/100g), calcium (mg/100g), ascorbic acid (mg/100g) and total phenol (mgGAE/100g) of whey-jaljeera drink (H3) were 5.24, 0.21, 12.0, 2.78, 0.46, 0.30, 3.43, 14.43, 55.27, 0.12 and 14.26, respectively. The sensory attributes retention was high in glass (P2) compared to PET (P1). The sensory attributes were gradually decreased during the storage of room temperature (R1) than refrigerated temperature (R2). The cost of the formulated whey brahmi drink, whey mint drink, and whey jaljeera drinks were Rs.18.33/250ml, Rs.20.20/250ml and Rs.14.75/250ml, respectively. The study concluded that nutritionally rich whey-based herbal drinks can be recommended to all group of people.

scholarly journals Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2393
Author(s):  
Haider I. Ali ◽  
Mithun Dey ◽  
Azalldeen Kazal Alzubaidi ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bifidobacterium Longum ◽  
Sensory Attributes ◽  
Rosmarinus Officinalis ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Study Results ◽  
Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

scholarly journals Effect of pretreatment and enzymatic hydrolysis on the physical-chemical composition and morphologic structure of sugarcane bagasse and sugarcane straw

2016 ◽  
Vol 219 ◽  
pp. 773-777 ◽  
Author(s):  
Marcia Maria de Souza Moretti ◽  
Olavo Micali Perrone ◽  
Christiane da Costa Carreira Nunes ◽  
Sebastião Taboga ◽  
Maurício Boscolo ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Enzymatic Hydrolysis ◽  
Sugarcane Bagasse ◽  
Sugarcane Straw ◽  
Physical Chemical

scholarly journals Unified analytical algorithm for identification of component composition of winemaking products

2021 ◽  
pp. 58-75
Author(s):  
A. Kolesnov ◽  
S. Tsimbalaev ◽  
V. Ivlev ◽  
V. Vassiliev ◽  
F. Lamerdonova
Keyword(s):  
Chemical Composition ◽  
Component Composition ◽  
Scientific Data ◽  
National Standard ◽  
Technological Factors ◽  
Physical Chemical ◽  
Foreign Countries ◽  
Analytical Algorithm ◽  
Composition Of Products

The article discusses a unified analytical algorithm for identification of component composition of winemaking products, established in the new national standard GOST R 59570-2021 «Winemaking products. Identification of component in terms of determination of the origin of ethanol and other compounds of physical-chemical composition». The standard provides modern scientific data on winemaking products, as well as data on natural, agrotechnical and technological factors that can impact the component composition of products to interpret the results of analytical evaluations. The article provides practical examples of use of analytical methods established in the standard for the study of winemaking products produced in Russia, Kazakhstan, Armenia and foreign countries.

scholarly journals Supergene gold transformation in technogenic mineral formations

2019 ◽  
Vol 98 ◽  
pp. 01028
Author(s):  
Alfiia Khusainova ◽  
Vladimir Naumov ◽  
Oksana Naumova
Keyword(s):  
Chemical Composition ◽  
Mine Wastes ◽  
Supergene Zone ◽  
Physical Chemical ◽  
Solid Phases

This article is about the research on gold obtained from mine wastes and other technogenic mineral formations. The authors investigated how solid phases of gold in supergene zone transform from various deposits. Results show the following supergene gold transformations by various physical, chemical, biological and mechanical processes occurring in the wastes. Transformations result in changes in morphology and chemical composition, and special redistribution of gold in wastes.

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