scholarly journals Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods

2018 ◽  
Vol 2 (02) ◽  
pp. 52-57
Author(s):  
SIRPAUL JAIKISHUN ◽  
SHAMIKA ADONIS ◽  
ABDULLAH ADIL ANSARI
Keyword(s):  
Physicochemical Properties ◽  
Quality Assessment ◽  
Organic Farming ◽  
Crop Production ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Cattle Dung ◽  
Fresh Sample ◽  
Significant Difference ◽  
Different Sources

Abstract. Jaikishun S, Adonis S, Ansari AA. 2018. Quality assessment of the physicochemical properties of vermiwash produced from different sources during successive storage periods. Asian J Agric 2: 52-57. Organic farming is crucial for maintaining our health together with improving quality and quantity of crop production in environmentally friendly farming practices. Vermiwash is poised to be one of the key components in organic farming and reducing the enormous amounts of pollutants from the environment. This study aims to determine the physicochemical characteristics related to vermiwash from different sources (Jamun, Neem and Grass with combination and mixed with cattle dung) during a three-month storage period with monthly assessments and compared to fresh sample. While an increase in Electrical Conductivity (EC) was seen at the first month, successive decreases were noted thereafter with a significant difference (p=0.05) being observed among the treatments (p=0.05) after three months. Total dissolved salts decreased over the storage period with significant difference being observed among the treatments and storage period revealed that at p=0.05, F (7, 21) = 3.9>2.49 Fcrit. and F (3, 21) = 3.8>2.49 respectively. Phosphorous decreased while potassium increased with T7 having the highest. Calcium showed a significant difference (p=0.05) among the treatments while magnesium fluctuated during the period but deceased at the end of the storage period. Analysis of ferrous content revealed a significant difference (p=0.05, F (7, 21) = 3.8>2.48 Fcrit.) with the time period being significantly different (p=0.05, F (3, 21) = 6.8>3.0) with an increase at the end of the storage period. Fresh form of vermiwash is best to use to obtain maximum nutrients as the general nutrient composition deteriorates over with time

scholarly journals A comparative study on different physicochemical properties of fresh and frozen lamb meat

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
AKM Sarwar Inam ◽  
R Ahmmed ◽  
MA Haque
Keyword(s):  
Physicochemical Properties ◽  
Texture Analysis ◽  
Physicochemical Parameters ◽  
Binding Capacity ◽  
Color Measurement ◽  
Fresh Sample ◽  
Water Binding ◽  
Moisture Contents ◽  
Lamb Meat ◽  
Significant Difference

This study described the comparison of different physicochemical parameters between fresh and frozen lamb meat. The pH measurement for fresh and frozen lamb meat did not show a significant difference. CIE L*a*b* (Commission Internationale de l'éclairage) color measurement technique was used and ∆E (distance between 2 colors) was found 5.32. On shrinkage measurement, there were significant differences (p<0.05) between the fresh and frozen meat. Frozen lamb sample showed 26.99% shrinkage compared to the fresh lamb which showed 18.09% shrinkage. The thawing loss did not show any significant difference. For texture analysis force and work were evaluated together for both fresh and frozen samples through Warner Bratzler texture analysis. The values did not show any significant difference. The absolute values of force and work were significantly different (p<0.05). Water binding capacity of the frozen and fresh sample were 56.57% and 59.27%, respectively. The moisture contents of fresh and frozen sample were 73.64% and 72.85%, respectively. Fat contents of fresh and frozen sample were 5.08% and 6.09% respectively. The study concludes that while comparing fresh and frozen lamb, only shrinkage and texture analysis showed significant difference whereas other physicochemical properties showed minor differences.J. Bangladesh Agril. Univ. 15(2): 281-288, December 2017

scholarly journals Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties

2014 ◽  
Vol 2014 ◽  
pp. 1-7
Author(s):  
Mohamed O. E. Altahir ◽  
Elgasim A. Elgasim ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Heat Treatment ◽  
Physicochemical Properties ◽  
Rural Areas ◽  
Interactive Effect ◽  
Storage Period ◽  
Total Solid ◽  
Physicochemical Characteristics ◽  
Pasteurized Milk ◽  
Salt Level ◽  
Manufacturing Procedure

The objective of the study was to investigate the interactive effect of heat treatment (raw or pasteurized milk), ripening in salted whey (SW) and storage period for up to 3 months on the physicochemical properties of Sudanese braided cheese (SBC). Braided cheeses were manufactured from raw (BCRM) and pasteurized (BCPM) milk and ripened in SW (0%, 5%, and 10% salt) for up to 90 days. All the treatments significantly (P≤0.05) affected the physicochemical characteristics of SBC. The total solid, protein, and fat contents of BCRM or BCPM decreased (P≤0.05), whereas their TA, SN, and salt contents increased significantly (P≤0.05) as storage period and the salt level of the whey were elevated. Both FRI and SRI of BCRM and BCPM increased with the increase in storage period and the salt level of the whey. For SN, FRI, SRI, pH, and moisture contents the magnitude of the change was more pronounced in BCRM than in BCPM, while for protein, fat, salt, and TS contents, the opposite was true; that is, the magnitude of the change was more pronounced in BCPM than in BCRM. Further studies are required to standardize muddaffara cheese manufacturing procedure particularly in rural areas.

scholarly journals Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

2021 ◽  
Vol 10 (8) ◽  
pp. e10510816997
Author(s):  
Elisangela Aparecida Nazario Franco ◽  
Davy William Hidalgo Chávez ◽  
Antonia Barbosa de Lima ◽  
Maria do Socorro Rocha Bastos ◽  
Nathália Ramos de Melo
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Health Claims ◽  
Soluble Fiber ◽  
Significant Difference ◽  
Total Titratable Acidity ◽  
Different Temperatures ◽  
Gastric Emptying Time

Psyllium is a soluble fiber that has aroused the interest of several researchers for presenting proven functional benefits such as reducing LDL cholesterol, controlling blood glucose, delaying gastric emptying time among others. This study aimed to elaborate a banana pulp added psyllium and verify the effect on the physicochemical parameters (pH, total titratable acidity, color and rheology) during 90 days of storage under different temperatures (- 8 °C and – 18 °C). The results showed that the addition of 3% psyllium altered some parameters: the pH did not present a significant difference at time 0, but at times 30 and 60 it showed a difference and at the end of storage it did not show any difference, the ATT did not change at time 0 , but from time 30 it showed a significant decrease until the end of the storage period, the psyllium having a darker color than the banana reduced the luminosity (L *), it was verified that the addition of psyllium increased the apparent viscosity of the pulp. Psyllium has the potential to be used in banana pulp, since the changes in pH and TTA did not affect the quality of the product and meet the recommended by the current quality and identity standard for banana pulp, being a viable product with functional properties that can receive health claims.

scholarly journals The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus

2021 ◽  
Vol 9 (2) ◽  
pp. 578-587
Author(s):  
Sylvia Komansilan ◽  
Djalal Rosyidi ◽  
Lilik Eka Radiati ◽  
Purwadi Purwadi ◽  
Herly Evanuarini
Keyword(s):  
Physicochemical Properties ◽  
Protein Profile ◽  
Total Yield ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Product Diversification ◽  
Cottage Cheese ◽  
Ananas Comosus ◽  
Randomized Design ◽  
Significant Difference

The utilization of an alternative enzyme for rennet substitution in cheese production offers promising potential for product diversification. In this research, the physicochemical characteristics and protein profile of cottage cheese made by using the crude extract of bromelain enzyme from Ananas comosus were evaluated. The observed variables include protein, fat, water, and ash content, as well as the cottage cheese yields, texture, meltability and protein profile. The research was conducted in a completely randomized design with 3 different bromelain concentrations at 1.5% (K1); 3% (K2); and 4.5% (K3) and each was replicated for 4 times. The obtained data were analyzed with analysis of variance (ANOVA) and followed with the Least Significant Difference (LSD) test to measure significant differences, while the protein profile of the cottage cheese was observed by using SDS-PAGE and analyzed descriptively. The different enzyme concentrations showed that the different bromelain concentrations had significant differences (P<0.01) to the overall physicochemical properties of the cottage cheese, with the protein content at 11.50 to 12.64%; fat content at 2.13 to 5.21%; water content at 56.01 to 57.65%; and ash content at 0.59 to 1.68%. The produced cottage cheese had yields at 8.46 to 10.62%; texture at 3.67 to 3.81 N; and meltability at 1.89 to 2.82%, while the protein profile observation showed different bands at 4.58 to 160.47 kDa. The research concludes that 3% bromelain concentration produces cottage cheese with the best physicochemical properties in this research, that contained 12.64±0.43% protein, 2.13±0.90% fat, 56.06±0.22% water, 0.59±0.38% ash, with cheese texture of 3.81±0.11 N and 282±0.13% meltability from a total yield of 10.62±0.06%.

scholarly journals Physicochemical Evaluation of Cachama Fillets (Piaractus brachypomus) Preserved with Propolis during Storage

2014 ◽  
Vol 67 (1) ◽  
pp. 7229-7236 ◽  
Author(s):  
Héctor Suárez Mahecha ◽  
Álvaro Jiménez Toquica ◽  
Amanda Consuelo Díaz Moreno
Keyword(s):  
Storage Period ◽  
Thiobarbituric Acid ◽  
Physicochemical Characteristics ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Liquid Smoke ◽  
Fish Fillets ◽  
Significant Difference ◽  
Physicochemical Evaluation ◽  
Ethanol Extracts

The bioactive compounds that propolis contains present diverse components that can diminish the deterioration of compounds such as fat and certain microorganisms that can affect fish fillets during refrigerated storage. The aim of this study was to evaluate the preserving capacity of ethanol extracts of propolis (EEP) in cachama fish fillets (Piaractus brachypomus). The treatments carried out were: (1) ethyl alcohol (96%) as the control; (2) 0.8% EEP; (3) 1.2% EEP; and (4) liquid smoke. Analyses were carried out for total volatile base nitrogen (TVBN), thiobarbituric acid reactive species-TBARS, pH and water loss for 0, 8, 16 and 24 days of storage at 4 ºC with vacuum packaging. The results presented the highest values of the TBARS and TVBN analyses for the liquid smoke treatment and the lowest values for the EEP treatments, demonstrating a significant difference between the treatments (P<0.05); however, the best water retention capacity was seen in the fillets treated with liquid smoke. The results for pH did not present significant differences between the treatments (P>0.05) during the storage period. The results suggest that EEP can preserve physicochemical characteristics during the shelf life of refrigerated, vacuum packed cachama fillets.

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

scholarly journals Cyanobacterial Diversity and Physicochemical Characteristics of Thermal Springs in The Kütahya Province of Turkey

2021 ◽  
Vol 28 (2) ◽  
pp. 413-428
Author(s):  
Sevi̇lay ÖZtürk
Keyword(s):  
High Temperature ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Physicochemical Characteristics ◽  
Thermal Springs ◽  
Alkaline Ph ◽  
Average Temperature ◽  
Significant Difference ◽  
Plant Taxon ◽  
Cyanobacterial Diversity

Thermal springs are very difficult environments for organisms due to the high temperature, and physicochemical parameters. Cyanobacteria, which are photosynthetic prokaryotes, are best adapted to these environments. Kütahya is an important thermal area in Turkey. The aim of the study was to determine the cyanobacterial flora with a morphologic and ecologic approach in the 11 thermal. The physicochemical properties of the thermal springs in Kütahya province were measured. The thermal springs are alkaline (pH6) with an average temperature of 52°C. As a result, 54 cyanobacteria taxa were identified. Oscillatoriales were the predominant order in terms of taxa diversity (24 taxa) and biomass size. Statistical analyses were conducted to reveal the physicochemical properties of the thermal springs and the distribution of cyanobacteria in detail. According to these analyses, the thermal springs were classified into two main groups with a Piper. As a result of the RDA analysis under CANOCO 5.0, the total variation was 55.45455, and the first two axes explained a total of 57.43% of the variance. There was a significant difference (P0.001) in the comparison of the physicochemical parameters including pH, EC, TDS, and temperature values of the thermal springs in the Kruskal Wallis tests. Bangladesh J. Plant Taxon. 28(2): 413-428, 2021 (December)

scholarly journals Physicochemical, Microbial and Sensory Characteristics of Yoghurt Processed by Adding Various Formulations of Gum Arabic and Guar Gum

2020 ◽  
pp. 33-44
Author(s):  
Zakaria A. Salih ◽  
Azhari Siddeeg ◽  
Ammar Al- Farga ◽  
Rasha M. A. Mousa ◽  
S. A. Husam ◽  
...  
Keyword(s):  
Guar Gum ◽  
Storage Period ◽  
Gum Arabic ◽  
Total Solid ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Coliform Bacteria ◽  
Overall Acceptability ◽  
Microbial Characteristics ◽  
Significant Difference

Yoghurt is one of the most popular fermented dairy products widely consumed all over the world. The present study aimed to evaluate the physicochemical, microbial and sensory characteristics of yoghurt produced by added various levels of Gum Arabic and Guar gum (stabilizers). Physicochemical characteristics, microbial characteristics and sensory evaluation of processed yoghurt samples were conducted under laboratory conditions by standard methods. The results showed that yoghurt produced by the addition of Gum Arabic at concentrations (0.2, 0.35, and 0.5%) had less serum separation (1.6, 1.4, and 3.3 ml/l) after 9 days compared with that produced by adding Guar gum (4.5., 3.1., 0.0 ml/lit), respectively, and their mixture (4.3., 6.1. and 3.5 ml/l). Results reported significant differences in pH values (4.9, 4.5, and 3.9) during storage (0, 3, and 9 days), respectively for all types of stabilizers added. The results illustrated significant differences in total solid (7–8%) at different concentrations during the storage period. The study showed no significant difference in stabilizers (Gum Arabic and Guar Gum). The effect of storage on microbial characteristics was determined and the results showed that all microbial characteristics except coliform bacteria showed a significant decrease in the supplemented yoghurt samples compared with those of control yoghurt, while no effect with stabilizer concentration on microbial characteristics. Sensory characteristics (texture, color, and overall acceptability) were significantly improved, while the flavor was not affected with type and concentrations of stabilizers, but affected with storage period. Yoghurt processed with the addition of Gum Arabic had best quality characteristics than yoghurt made with addition Guar gum and a mixture of them. The study recommended doing more researches in rheological, microbial, and sensory characteristics to improve the quality of yoghurt.

scholarly journals The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 734
Author(s):  
Salah A. Al Maiman ◽  
Nawal A. Albadr ◽  
Ibrahim A. Almusallam ◽  
Mohammed Jawad Al-Saád ◽  
Sarah Alsuliam ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Food Industry ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Solar Drying ◽  
Drying Process ◽  
Tunnel Dryer ◽  
Drying Treatment

This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.

The main directions of scientific support for the implementation of the system of organic farming in Ukraine

2016 ◽  
Vol 1 (90) ◽  
pp. 22-24
Author(s):  
V.F. Kaminskyi ◽  
S.G. Korsun
Keyword(s):  
Land Use ◽  
Organic Farming ◽  
Crop Production ◽  
Land Ownership ◽  
Scientific Support ◽  
Speed Up ◽  
Organic Crop Production ◽  
Advanced Production ◽  
And Training ◽  
Organizational Issue

The aim of this work was to study the basic directions of scientific support introduction of organic farming in Ukraine. The study used methods of comparison, synthesis, analysis, induction and deduction. The article indicated on the main areas that need special attention from researchers and suggests one possible mechanism to remove the remaining obstacles to organizational issue introduction of scientific developments in the production of organic and training areas. This can speed up the creation of new and manage existing land ownership and land use organic farming with the introduction of advanced production technology of organic crop production.

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