scholarly journals Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

2020 ◽  
Vol 70 (1) ◽  
pp. 13-27
Author(s):  
Mirela Lučan ◽  
Jasmina Lukinac Čačić ◽  
Marko Jukić ◽  
Helena Tomić Obrdalj ◽  
Davorka Gajari ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Sodium Content ◽  
Consumer Acceptance ◽  
Sodium Reduction ◽  
Salt Mixture ◽  
Cream Cheese ◽  
Low Sodium ◽  
Physico Chemical ◽  
Preliminary Study ◽  
Chemical Attributes

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

scholarly journals Unveiling the Efficiency of Vermicompost Derived from Different Biowastes on Wheat (Triticum aestivum L.) Plant Growth and Soil Health

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 791 ◽  
Author(s):  
Zubair Aslam ◽  
Safdar Bashir ◽  
Waseem Hassan ◽  
Korkmaz Bellitürk ◽  
Niaz Ahmad ◽  
...  
Keyword(s):  
Plant Growth ◽  
Temporal Trends ◽  
Soil Health ◽  
Chemical Properties ◽  
Test Plant ◽  
Cow Dung ◽  
Aphid Infestation ◽  
Physico Chemical ◽  
Chemical Attributes ◽  
The Impact

The present study was conducted to explore the role of different types of vermicomposts (VCs) prepared from different substrates to improve soil health (physical and chemical properties) and wheat plant growth under field conditions. Different combinations of vermicompost prepared from different substrates (cow dung, paper waste, and rice straw) and inorganic fertilizers were applied in soil using wheat as a test plant. The impact of three different VCs on physico-chemical characteristics and nutrient availability in soil was evaluated to examine their efficacy in combination with chemical fertilizers. Temporal trends in vermicomposting treatments at various stages showed significant improvement in physico-chemical attributes of the VCs substrates. All the plant physiological attributes showed significant response where N:P:K 100:50:50 kg ha−1 + 10 t ha−1 cow dung vermicompost was applied. In addition, post-harvest analysis of soil not only revealed that different combinations of the vermicomposting treatments improved the soil health by improving the physico-chemical attributes of the soil. Conclusively, application of cow dung vermicompost along with recommended NPK not only improved crop yield, soil health, reduced insect (aphid) infestation but also fortified grains with Zn and Fe.

scholarly journals Development of stuffed coalho cheese in the traditional, lactose-free and probiotic-added formulations

2021 ◽  
Vol 51 (5) ◽  
Author(s):  
Alessandra Cristina Sales Leite ◽  
Neila Mello dos Santos Cortez ◽  
Sônia Sousa Melo Cavalcanti de Albuquerque ◽  
Neide Kazue Sakugawa Shinohara ◽  
Indira Maria Estolano Macedo ◽  
...  
Keyword(s):  
Quality Control ◽  
Chemical Properties ◽  
Viable Count ◽  
Total Quality ◽  
Cream Cheese ◽  
The Public ◽  
Physico Chemical ◽  
Probiotic Cheese ◽  
Acceptance Rates ◽  
Microbiological Analyses

ABSTRACT: The probiotic products from the dairy market have been extensively exploited as well as lactose-free derivatives, suitable for lactose intolerant individuals. This research aimed to manufacture stuffed cheese with Brazilian cream cheese and spices in three versions (traditional, lactose-free, and probiotic cheese) and evaluate their quality by physico-chemical and microbiological analyses, Lactic Acid Bacteria (LAB) viability, and acceptance and preference assays. Physico-chemical properties of the formulations were all in accordance with the standards for the fat content of the Ordinance No. 146 for the traditional (54.06%) and probiotic (45.45%) full-fat samples and free-lactose (39.28%) medium-fat sample. Regarding the microbiological safety, all the samples presented to be ready for consumption, and the LAB count were still viable after 42 days of storage in the probiotic formulation at the order of 108 log CFU/mL. The lactose-free formulation achieved the highest acceptance rates among the public regarding sensorial qualities with an average grade of 7.27 out of 9. In the end, the three types of stuffed coalho cheese were successful in total quality control and also the probiotic formulation with the desired viable count after storage and lactose-free formulation with the best acceptance rates by the public.

scholarly journals Development of Toscana sausage with lemon flavor and sodium reduction

2016 ◽  
Vol 7 (3) ◽  
pp. 1
Author(s):  
Celso De Souza Cardoso ◽  
Cristiane Vanessa Quandt-Berlanda ◽  
Eder Adriano Cavali Stolberg ◽  
Naieli Mücke ◽  
Daneysa Lahis Kalschne ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Sodium Content ◽  
Partial Substitution ◽  
Sodium Reduction ◽  
High Sodium ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Criteria ◽  
Scale Test ◽  
Hedonic Scale

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella, count of coagulase-positive Staphylococcus, sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

Physico-chemical Attributes Study from Different Sources of Freshwater Bodies in and around Barishal University Campus, Barishal, Bangladesh

2021 ◽  
Vol 1 (01) ◽  
pp. 21-26
Author(s):  
AFROJA NASRIN
Keyword(s):  
Surface Water ◽  
Water Temperature ◽  
Chemical Properties ◽  
University Campus ◽  
Surface Water Temperature ◽  
Physico Chemical ◽  
Freshwater Bodies ◽  
Water Ph ◽  
Chemical Attributes ◽  
Different Sources

This study measured surface water temperature, water pH, TDS, EC, DO, nitrate, ammonium, sulphate and DIP as water physico-chemical properties of four freshwater reservoirs from Barishal Sadar upozilla. The surface water temperature was recorded highest (22.4 °C) in station 4 and loest was in station 1. Water pH, nitrate, ammonium and sulphate showed almost same results among the four reservoirs. TDS and EC values range from 188 to 215 mg/l and 195 to 225 µS/cm, respectively. DO level was almost similar in all the stations except station 1 which showed comparatively lowest amount (4.55 mg/l). DIP ranges from 3.20 to 4.15 mg/l. Among the four reservoirs, comparatively newly established BU pond (station 4) showed poor results than the others.

scholarly journals Physico-Chemical Analysis of Various Samples of Tomato Ketchup

2020 ◽  
pp. 59-66
Author(s):  
Patil Pandurang N. ◽  
Fatima H. Al Moqbali ◽  
Mizna A. Al Rabaani ◽  
Nada A. Al Ghaithi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Local Market ◽  
Potential Health ◽  
Physico Chemical ◽  
Tomato Ketchup ◽  
Processed Products

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018.  We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc.  We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

scholarly journals Vegetation Diversity and Soil Physico-chemical Properties Under Traditional Management of Rangeland in Eastern Ethiopia

2019 ◽  
Vol 11 (5) ◽  
pp. 515 ◽  
Author(s):  
Dargo Kebede Alemie ◽  
Haftay Hailu Gebremedhin
Keyword(s):  
Open Access ◽  
Species Composition ◽  
Biomass Production ◽  
Chemical Properties ◽  
Principal Component ◽  
Herbaceous Species ◽  
Vegetation Diversity ◽  
Eastern Ethiopia ◽  
Physico Chemical ◽  
Chemical Attributes

The changes of herbaceous vegetation (composition, diversity, richness, evenness, and biomass production) and soil physico-chemical attributes of Harshin rangelands, eastern Ethiopia were examined under continuously open grazed areas and three ages of enclosures group arranged along chronological sequence into: &lt; 5 years (young), 5-10 years (mid) and &gt; 10 years (old). The herbaceous species composition showed a clear pattern of difference between the enclosure and open access grazed areas with desirable species being more prevalent in the enclosures and the undesirable ones being dominant in the open access grazed areas. The principal component analyses (PCA) of herbaceous species composition were accounted distinct across the open grazing young, mid and old enclosure management types. The diversity, richness and biomass production of herbaceous species were significantly different in the study area. The principal component analysis (PCA) of soil physico-chemical attributes showed distinct separation in relation to open grazing and three age enclosure areas. Overall, we found that the increased biomass production in the old enclosures may threat the herbaceous species diversity by dominating by only few species and hence affected the plants which are susceptible for species inter-competition.

‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias

2015 ◽  
Vol 19 (8) ◽  
pp. 1506-1516 ◽  
Author(s):  
Sohyun Park ◽  
Jounghee Lee
Keyword(s):  
Social Support ◽  
Environmental Factors ◽  
Sodium Content ◽  
Sodium Reduction ◽  
Psychosocial Characteristics ◽  
Environmental Interventions ◽  
Profit Margins ◽  
Low Sodium ◽  
Key Stakeholders ◽  
Depth Interviews

AbstractObjectiveThe present study was conducted to examine barriers to and facilitators of serving reduced-sodium meals (RSM) in worksite cafeterias.DesignWe conducted in-depth interviews with key stakeholders in food catering companies.SettingFood catering companies at various customer sites in South Korea.SubjectsA total of nineteen interviews with twenty-five participants from ten catering companies were conducted. Sixteen on-site dietitians and nine managers from the catering companies’ headquarters participated in the interviews.ResultsFour main themes emerged from the interviews. First, key stakeholders’ psychosocial characteristics (perception, intention and knowledge) are important in serving RSM in worksite cafeterias. Second, skills and techniques related to measuring sodium content and preparing RSM were emphasized by the interviewees. Third, the lack of various delicious low-sodium menus is a barrier to serving RSM. Lastly, a number of environmental factors were addressed, which include social support for reduced-sodium diets (a facilitator) and pressure to maintain profit margins (a barrier), that contribute to serving meals with less salt. Based on these factors, various recommendations for future sodium reduction policies and programmes were suggested.ConclusionsIt is important to implement population-wide sodium reduction as a means of preventing CVD and stroke. The study provided important facilitators of and barriers to serving RSM in worksite cafeterias, which could be helpful in developing environmental interventions that promote low-sodium diets.

Sign in / Sign up

Export Citation Format

Share Document