Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Arzu Kavaz Yüksel ◽  
Mehmet Yüksel
Keyword(s):  
Organic Acid ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Colour Properties ◽  
Total Solids ◽  
Colour Parameters ◽  
Sensory Parameters ◽  
Pistacia Terebinthus

AbstractIn the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.

scholarly journals Microbiological and physical-chemical characteristics of fermented milk beverages

2015 ◽  
Vol 67 (6) ◽  
pp. 1735-1742
Author(s):  
E.H.P. Andrade ◽  
N.M.A. Silva ◽  
M.F.S. Resende ◽  
M.R. Souza ◽  
L.M. Fonseca ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Most Probable Number ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
Probable Number ◽  
Total Solids ◽  
Physical Chemical ◽  
Belo Horizonte

This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30ºC) and thermal tolerant coliforms (45ºC), Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

Measurement of Physicochemical Property and Flavor Compounds of Hawk Tea Yogurt

2013 ◽  
Vol 650 ◽  
pp. 717-722
Author(s):  
Min Zhang ◽  
Ming Ye ◽  
Dong Liu ◽  
Yong Liu
Keyword(s):  
Essential Amino Acid ◽  
Total Content ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Flavor Compounds ◽  
Volatile Components ◽  
Overall Acceptability ◽  
Reconstituted Milk ◽  
Water Holding

Adding hawk teas (Litsea coreana L.) of 2% and 4% (W/V) to reconstituted milk, and inoculated with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to prepare hawk tea yogurts, named LCY1and LCY2. Compared with the control yogurt (CY), the viscosity of LCY1and LCY2respectively increased by 0.39 and 0.57, the syneresis values increased by 1.3% and 1.0%, while its water holding capacity decreased by 3.96% and 7.77% and the titratable acidity had no more changed. The sensory test revealed that the overall acceptability scores of hawk teas yogurt were quite similar to those of the control yogurt. In LCY1and LCY2, the total content of essential amino acid was remarkably higher than that of CY. There were 10-undecenal, (-)-Spathulenol, Cadina-3,9-diene and a-Cubebene detected in hawk tea yogurts, except for 20 volatile components in the CY. The numbers of S. thermophilus in LCY1and LCY2respectively increased by 0.5 and 0.52 log cfu/ml.

scholarly journals THE ROLE OF BERRIES IN QUALITY AND SAFETY ENSURING OF GOAT’S AND COW’S MILK YOGHURT

2021 ◽  
Vol 28 (3) ◽  
pp. 158-174
Author(s):  
Tatiana Cusmenco ◽  
◽  
Elisaveta Sandulachi ◽  
Viorica Bulgaru ◽  
Artur Macari ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Rubus Idaeus ◽  
Point Of View ◽  
Lactobacillus Delbrueckii ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Pearson Coefficient ◽  
Yeasts And Molds

The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066.

scholarly journals Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

2019 ◽  
Vol 23 (2) ◽  
pp. 147-156 ◽  
Author(s):  
Abiodun Victor Ikujenlola ◽  
Esther Abiodun Adurotoye ◽  
Hezekiah Adekanmi Adeniran
Keyword(s):  
Crude Protein ◽  
Fermented Milk ◽  
Sensory Properties ◽  
Coconut Milk ◽  
Lactobacillus Delbrueckii ◽  
African Yam Bean ◽  
Sensory Parameters

Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

scholarly journals Quality of Plain Set Yoghurt as affected by Levels of Ultrafiltration Concentration of Milk and Inoculum of Yoghurt Culture

2016 ◽  
Vol 4 (6) ◽  
pp. 508 ◽  
Author(s):  
Narayana Mudiyanselage Nayana Kumari Narayana ◽  
Vijay Kumar Gupta
Keyword(s):  
Concentration Level ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Water Holding Capacity ◽  
Lactobacillus Delbrueckii ◽  
Inoculum Level ◽  
Overall Acceptability ◽  
Water Holding

Quality of plain set yoghurt was investigated by varying levels of ultrafiltration concentration of cow skim milk (1-without ultrafiltration, 1.5 and 2 folds) and inoculum (2, 2.5 and 3%) of yoghurt culture (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 1:1). Titratable acidity development and pH reduction were significantly faster during incubation of yoghurt with increasing ultrafiltration concentration level and inoculum level. Increased ultrafiltration concentration level decreased spontaneous whey syneresis, but increased water holding capacity and firmness of the product significantly. Body & texture and overall acceptability scores were significantly better in yoghurts prepared from 1.5 fold concentrated milk irrespective of the inoculum level studied. Inoculum level did not show any significant effect on the quality of yoghurt, but higher inoculum level decreased the incubation period significantly. Optimized product was obtained with 1.5 fold concentrated skim milk standardized to 3.3% fat and incubated with 2% inoculum level in about five and a half hour of incubation. Optimized product had 13.60±0.02% total solids, 3.31±0.01% fat, 5.27±0.04% protein, 4.20±0.03% lactose and 0.82±0.02% ash. Whey syneresis, water holding capacity and firmness in optimized product were nil, 63.49% and 1.89 N, respectively. Thus, high quality plain yoghurt could be prepared by employing ultrafiltration, without addition of stabilizers, which is otherwise widely used commercially for the manufacture of yoghurt to control its wheying off and body.

scholarly journals Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Zenebe Tadesse Tsegay ◽  
Kidu Mezgebe Gebremedhin
Keyword(s):  
Citric Acid ◽  
Organic Acid ◽  
Fruit Juice ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Lantana Camara ◽  
Total Phenol ◽  
Cactus Pear ◽  
Inoculum Concentration ◽  
Postharvest Loss

Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear and Lantana camara fruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blended Lantana camara fruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporating Lantana camara fruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.

scholarly journals Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Mljekarstvo ◽  
2020 ◽  
Vol 71 (1) ◽  
pp. 25-34
Author(s):  
Erhan Sulejmani ◽  
Keyword(s):  
Milk Fat ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Cow Milk ◽  
Colour Properties ◽  
White Cheese ◽  
Technological Quality ◽  
Low Fat Cheese ◽  
Vegetable Fat

This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

CHANGES IN THE THERMAL STABILITY AND ACIDIC CHARACTERISTICS OF HYDROXY-Al-MONTMORILLONITE COMPLEXES FORMED IN THE PRESENCE OF CITRIC ACID

1985 ◽  
Vol 65 (3) ◽  
pp. 519-522 ◽  
Author(s):  
TEE BOON GOH ◽  
P. M. HUANG
Keyword(s):  
Thermal Stability ◽  
Citric Acid ◽  
Organic Carbon ◽  
Organic Acid ◽  
Key Words ◽  
Titratable Acidity ◽  
Structural Water ◽  
Molar Ratios ◽  
Gradual Loss

The thermal stability and acidic characteristics of Al interlayered montmorillonite were affected by citric acid which was present during its formation. Perturbation to the formation of Al interlayers by citric acid resulted in more gradual loss of their structural water in the 430 °C to 520 °C region at initial citric acid/Al molar ratios of 0.1 and 0.5. The data clearly reveal that, besides hydroxy-Al polymers, hydroxy-Al-citrate complexes adsorbed on the surfaces of montmorillonite very substantially contribute to the total and third buffer range titratable acidity of the clay. Key words: Hydroxy-Al-citrate interlayers, smectite, organic acid, DTA, third buffer range, organic carbon

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Sign in / Sign up

Export Citation Format

Share Document