scholarly journals Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Sema Aydın ◽  
Yüksel Özdemir
Keyword(s):  
Palm Oil ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Market Potential ◽  
Overall Acceptability ◽  
Chocolate Spread ◽  
Work Done ◽  
To Receive

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

Application of capillary electrophoresis to the characterization of processed cheeses

2000 ◽  
Vol 67 (1) ◽  
pp. 91-100 ◽  
Author(s):  
BEATRIZ MIRALLES ◽  
MERCEDES RAMOS ◽  
LOURDES AMIGO
Keyword(s):  
Capillary Electrophoresis ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Electrophoretic Patterns ◽  
Electrophoresis Method ◽  
Unknown Composition ◽  
Ph Buffer ◽  
Rennet Casein

Capillary electrophoresis using a hydrophilically coated capillary and a low pH buffer containing urea has been used to characterize processed cheeses. Different electrophoretic patterns were obtained depending on the ingredients used in the blend such as acid casein, rennet casein, sodium and calcium caseinates and skim milk powder. Isoelectric casein, and sodium and calcium caseinates were shown to contain intact non-glycosylated κ-casein (κ-CN), while rennet casein contained only trace amounts of κ-CN and mainly para-κ-CN. Therefore, the addition of casein or caseinate to processed cheeses has been detected by analysing the intact non- glycosylated κ-CN. Quantitation of intact non-glycosylated κ-CN in processed cheeses of known and unknown composition was carried out using a regression curve from standard mixtures of 150–550 g isoelectric casein/kg total rennet casein. This capillary electrophoresis method successfully confirmed the addition of isoelectric casein or caseinate to processed cheeses of known composition. The quantitative determination range was 0·605–3·688 mg κ-CN/ml. This method cannot be used for measuring additions of rennet casein or any caseinates that have been exposed to chymosin.

scholarly journals Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

2020 ◽  
Vol 3 (1) ◽  
pp. 30
Author(s):  
Ernesta Treciokiene ◽  
Ilona Sostakiene
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Skim Milk Powder ◽  
Technological Parameters ◽  
Low Fat ◽  
Lower Melting ◽  
Overall Acceptability ◽  
Potential Use

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

Studies on the development and storage of cocoa -mulhati guava based products

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Kanika Pawar ◽  
D. K. Sharma ◽  
M. K. Garg ◽  
V. K. Singh
Keyword(s):  
Ascorbic Acid ◽  
Milk Powder ◽  
Skim Milk ◽  
Value Added ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Soluble Solids ◽  
Total Phenols ◽  
Overall Acceptability ◽  
Value Added Products

Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physico-chemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa- mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

scholarly journals Sensory and Chemical Quality of Bottle gourd Halwa Prepared Using Skim Milk Powder

2018 ◽  
Author(s):  
Suresh Velpula ◽  
A. G. Bhadania ◽  
S. V. Pinto ◽  
J. B. Upadhyay ◽  
T. Aravind ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Total Carbohydrate ◽  
Overall Acceptability ◽  
The Cost ◽  
Experimental Bottle

The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing trend and reverse in case of protein, total carbohydrate and ash contents. As the level of SMP increases the cost of bottle gourd halwa also increased.

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