Storage study and quality evaluation of fresh coconut grating

2017 ◽  
Vol 42 (1) ◽  
pp. e13350 ◽  
Author(s):  
Archana Gopalrao Lamdande ◽  
Maya Prakash ◽  
Raghavarao KSMS
Keyword(s):  
Quality Evaluation ◽  
Storage Study ◽  
Fresh Coconut

scholarly journals Development and quality evaluation of iron rich products

2020 ◽  
Vol 11 (2) ◽  
pp. 186-188
Author(s):  
T. N. Khan ◽  
J. P. Nerlekar
Keyword(s):  
Iron Deficiency ◽  
Iron Content ◽  
Iron Deficiency Anaemia ◽  
Quality Evaluation ◽  
Low Cost ◽  
Storage Period ◽  
Nutrient Content ◽  
Deficiency Anaemia ◽  
Storage Study

Four different iron rich products namely kranky noodles, crunchy ball, nutri grans and nutri ribbon were developed to combat iron deficiency anaemia utilizing locally available, low cost and food stuffs rich in iron content. Developed iron rich products were evaluated organoleptically and nutrient content was determined. The periodical acceptability, nutrient content and microbial content was evaluated at 0, 3 and 6 months of storage period. Among the five developed iron rich products the iron content of developed product was in the range of 14.60 mg to 17.20 mg/100g. The results of storage study indicated that the developed products were acceptable while microbial content increased but it was in the safe range.

scholarly journals Quality Evaluation and Storage Study of Chicken Meat Pickle

2016 ◽  
Vol 9 ◽  
pp. 90-93
Author(s):  
Sunil Rajbanshi ◽  
Bhaskar Mani Adhikari ◽  
Dilip Subba
Keyword(s):  
Peroxide Value ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Storage Stability ◽  
Chicken Meat ◽  
Microbial Count ◽  
E Coli ◽  
Storage Study ◽  
Shelf Stable ◽  
And Storage

A study was undertaken to develop shelf stable intermediate moisture type chicken meat pickle and evaluate its quality and storage stability. Pre-cooked and fried lean minced chicken meat was mixed with salt, spices and vinegar and packed air tight in glass jar. The product had appreciable sensory quality and low total microbial, yeast and mould counts. Salmonella, Staphylococci and E. coli were found absent in the product. Microbial count and peroxide value lay within the acceptable levels for sixty days.  

scholarly journals Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Umar Bacha ◽  
Muhammad Nasir ◽  
Sanaullah Iqbal ◽  
Aftab Ahmad Anjum
Keyword(s):  
Sensory Quality ◽  
Quality Evaluation ◽  
Low Cost ◽  
Biologically Active ◽  
Food Ingredient ◽  
Sensory Acceptance ◽  
Storage Study ◽  
Acceptable Range ◽  
Bacteria And Fungi

β-Glucan is biologically active polysaccharide, ubiquitously found in many grains, bacteria, and fungi and much yeast. The aim of this study was to determine the effect of substituting wheat flour by 1, 2, and 4% yeast isolated β-glucan in cookies on the sensory acceptance, antioxidants, oxidative stability, and quality evaluation which were investigated. According to the results, cookies supplemented at 2% yeast β-glucan were proved satisfactory on sensory quality perspective. During the storage study it was found that cookies made with 2 and 4% β-glucan have effectively (p>0.05) kept the peroxide value (PV) within acceptable range, demonstrating the promising role of β-glucan in deterring oxidative. It is further noted that 2 or 4% β-glucan incorporated cookies assimilated highest absorption spectra, suggesting the retardation in freshness losses, with having minimum microbial loads, showing microbiological safety. β-Glucan fortification in foods is technologically and economically feasible, suggesting that a significant prospect of β-glucan as low-cost food ingredient in formulating cookies at 2% offers exciting new use of β-glucan of yeast origin.

Storage Study and Quality Evaluation of Coconut Protein Powder

2013 ◽  
Vol 78 (11) ◽  
pp. S1784-S1792 ◽  
Author(s):  
Aduja Naik ◽  
Maya Prakash ◽  
Ravi R ◽  
KSMS Raghavarao
Keyword(s):  
Quality Evaluation ◽  
Storage Study ◽  
Coconut Protein

scholarly journals Preparation and Quality Evaluation of Different Oil Blends

2020 ◽  
Vol 10 (2) ◽  
pp. 2126-2137
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Linseed Oil ◽  
Compositional Variation ◽  
Oil Composition ◽  
Pufa Content ◽  
Oil Blends ◽  
Storage Study

The aim of the study was to derive an oil composition with a balanced ratio of saturated, monounsaturated, and polyunsaturated fatty acids (SFA, MUFA, PUFA) along with improved properties and shelf life. The blends were prepared to consist of linseed oil (LO) with soybean (SBO), mustard (MO), coconut (CO), olive (OO), and sunflower oil (SFO) in various ratios, i.e., 20:80, 30:70, 40:60, 50:50, 60:40, 70:30 and 80:20 (v/v), respectively. Among all blends, fatty acid ratios (SFA:MUFA:PUFA) of 1:1.4:4.6 for LO and SBO (20:80), 1.5:1:3.1 for LO and CO (80:20), and 1:1.9:3.4 for LO and OO (80:20) were found close to the recommended intake (1:1.5:1) and showed better quality. The storage study revealed that a maximum of blends retained their quality and found fit for consumption except some of the blends (LO:SBO, LO:SFO & LO:MO), which could be because of their higher PUFA content. The present study provides the scope of blending using commonly consuming oils to balance the overall properties of the blend. Blending is one of the economical and simple processes used to improve the nutritional, physical, and sensory quality of any oil. Based on the compositional variation in oils, a better blend could be formulated with overall improved quality.

scholarly journals QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR

2020 ◽  
Vol 4 (1) ◽  
pp. 19-26
Author(s):  
Fahriha Nur-A Kabir ◽  
Md. Shohel Rana Palleb ◽  
Ummay Habiba Mimi ◽  
Md. Mojaffor Hosain ◽  
Tajnuba Sharmin
Keyword(s):  
Statistical Analysis ◽  
Quality Evaluation ◽  
Value Added ◽  
Coconut Milk ◽  
Local Market ◽  
Storage Study ◽  
And Storage

The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist

Lymph nodes detection and the mesorectal excision quality evaluation

2019 ◽  
Vol 98 (5) ◽  
pp. 200-206
Keyword(s):  
Lymph Nodes ◽  
Neoadjuvant Therapy ◽  
Quality Evaluation ◽  
Rectal Resection ◽  
Age Groups ◽  
Cooperative Groups ◽  
Mesorectal Excision ◽  
Proper Number ◽  
Before And After ◽  
And Gender

ntroduction: Detection and examination of proper number of lymph nodes in patients after rectal resection is important for next treatment and management of patients with rectal carcinoma. There are no clear guideliness for minimal count of lymph nodes, variant recommendations agree on the number of 12 (10−14) nodes. There are situations, when is not easy to reach this count, mainly in older age groups and in patients after neoadjuvant, especially radiation therapy. As a modality for improvement of lymph nodes harvesting seems to be establishing of defined protocols originally designed for mesorectal excision quality evaluation. Methods: The investigation group was formed by patients examined in 2 three-years intervals before and after implementation of the protocol. Elevation in count of harvested lymph nodes was rated generaly and in relation to age groups and gender. Results: The average count of lymph nodes increased from 10 to 15 nodes, in subset of patients whose received neoadjuvant therapy from 7 to al- most 14 nodes. The recommended number of lymph nodes was obtained in all investigated age groups. By the increased number of lymph nodes, rises also possibility of positive nodes found, that can lead to upstaging of the disease, in subset of patients whose received neoadjuvant therapy it is more than 4%. Conclusion: Our conclusions show, that forming of multidisciplinary cooperative groups (chiefly surgeon-pathologist), implementation of defined protocol of surgery, specimen manipulation and investigation by detached specialists lead to benefit consequences for further management and treatment of the patients with colorectal cancer.

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