scholarly journals Sensoryal and Physico-chemical Analysis of Curd Used for Cheese Production

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mirela JIMBOREAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Adriana PÄ‚UCEAN
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Water Content ◽  
Dry Matter ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Taste And Smell ◽  
Cheese Production

The present work aim was to assess the sensorial characteristics (colour, taste and smell) and also the physico-chemical characteristics (acidity, fat, dry matter and water content) of ripened curd. A total of 100 samples of curd were analyzed. The curd samples were collected seasonally, 25 samples each season. The obtained data were subjected to statistical analysis.

scholarly journals Some quality parameters of mustards from the Romanian market

2018 ◽  
Vol 29 (2) ◽  
pp. 126-129
Author(s):  
Cristina Damian ◽  
Ana Leahu ◽  
Sorina Ropciuc ◽  
Mircea-Adrian Oroian
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Rheological Model ◽  
Dry Matter ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physico Chemical ◽  
Linear Correlations

Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

scholarly journals Pengaruh Lama Waktu Pengukusan Suhu Suwari Terhadap Karakteristik Kamaboko Ikan Euthynnus affinis, Cantor 1849

2021 ◽  
Vol 10 (3) ◽  
pp. 403-412
Author(s):  
Krisman Umbu Henggu ◽  
Petrus Takanjanji ◽  
Efran Yohanes ◽  
Noven Tinggi Nalu ◽  
Astuti Bomba Amah ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Water Content ◽  
Temperature Treatment ◽  
Chemical Characteristics ◽  
Organoleptic Quality ◽  
Physico Chemical ◽  
Significant Difference ◽  
Wet Weight ◽  
Euthynnus Affinis

Kelimpahan ikan tongkol di Kabupaten Sumba Timur tersebut, tidak berkorelasi positif terhadap pemanfaatannya. Oleh karena itu, perlu dilakukan pengolahan lebih lanjut untuk meningkatkan pemanfaatan ikan tongkol. Salah satu produk yang dapat dihasilkan dari ikan tongkol ialah kamaboko. Faktor yang paling penting dalam produk kamaboko ialah kualitas kimia serta korelasinya terhadap kualitas organoleptik dan fisik (uji gigit). Penelitian ini difokuskan pada pengaruh perbedaan lama waktu pengukusan kamaboko pada suhu suwari (20 menit dan 30 menit) terhadap karakteristik fisika-kimia dan tingkat penerimaan produk kamaboko dari ikan tongkol. Data yang diperoleh lalu dianalisis statistik menggunakan uji beda (t-independent). Hasil penelitian menunjukkan perlakuan suhu pengukusan kamaboko 20 menit dan 30 menit memiliki kadar air berkisar 77,04-78,99%, protein 10,49-10,79% (berat basah), lemak kasar 2,91-2,12% (berat basah) dan pH berkisar 7. Hasil analisis statistik menunjukkan lama pengukusan hanya memberikan dampak signifikan (P<0,05) terhadap kadar air kamaboko. Sedangkan kualitas organoleptik menunjukkan, semakin lama waktu pengukusan pada suhu suwari, semakin tinggi tingkat kesukaan panelis terhadap warna yang mencapai skor 7 atau skala “suka”, tekstur yang mencapai skor 7-8 (suka hingga sangat suka), memiliki skor 6-7 (agak suka hingga suka) dan rasa kamaboko memiliki skor 7-8. Demikian pula pada tingkat kekenyalan (springiness) kamaboko, semakin lama waktu pengukusan tingkat kekenyalan semakin tinggi. Hasil analisis statistik tingkat kekenyalan kamaboko yang dihasilkan dengan perlakuan lama pengukusan suhu suwari tidak terdapat perbedaan nyata (P>0,05)  The abundance of tuna in East Sumba Regency is not positively correlated with its utilization. Therefore, further processing is needed to increase the utilization of tuna. One of the products that can be produced from tuna is kamaboko. This study focused on the effect of differences in kamaboko steaming time at suwari temperature on the physico-chemical characteristics and the level of acceptance of kamaboko products from Euthynnus affini. The data obtained were then analyzed statistically using a different test (t-independent). The results showed that the kamaboko steaming temperature treatment of 20 minutes and 30 minutes had moisture ranging from 77.04-78.99%, protein 10.49-10.79% (wet weight), crude fat 2.91-2.12% (wet weight) and pH around 7. The results of statistical analysis showed that the steaming time only had a significant impact (P<0.05) on the water content of kamaboko. Meanwhile, the organoleptic quality showed that the longer the steaming time at the Suwari temperature, the higher the panelist's preference for colors that reached a score of 7 or the "like" scale, textures that reached a score of 7-8 (“like” to “very like”), the appearance of a score of 6-7 (“somewhat like” to “like”) and the taste of kamaboko has a score of 7-8. Similarly, at the level of springiness of kamaboko, the longer the steaming time the higher the elasticity level. The results of statistical analysis of the elasticity level of kamaboko produced by the long treatment of steaming the temperature of Suwari there was no significant difference (P>0.05).   

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement

2012 ◽  
Vol 81 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Jana Kasperová ◽  
Jozef Nagy ◽  
Peter Popelka ◽  
Zuzana Dičáková ◽  
Alena Nagyová ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Analysis ◽  
Water Content ◽  
Water Activity ◽  
Colour Measurement ◽  
Free Acidity ◽  
Mean Values ◽  
Chemical Indicators ◽  
Council Directive ◽  
Physico Chemical

The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

scholarly journals Effects of sulfur dioxide on wine made with sulfitic maceration

2019 ◽  
Vol 12 ◽  
pp. 02003
Author(s):  
G.V. Jardim ◽  
L. Zigiotto ◽  
W. Machado ◽  
Â.R. Marcon
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Statistical Analysis ◽  
Sulfur Dioxide ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Color Intensity ◽  
Physico Chemical ◽  
Significant Difference ◽  
Intensity Of Treatment

Sulfitic maceration is part of a technique used in large companies to store must through the superdosing of sulfur dioxide added after the destemming of the grapes. The objective of this study was to analyze the physico-chemical characteristics of the wines elaborated by sulfitic maceration. The study was conducted at the Federal University of Pampa (UNIPAMPA), Campus Dom Pedrito, RS, Brazil. Three vinifications (identified by treatments 1, 2 and 3) were performed with 3 replicates each. The grapes used were the cultivar Alicante Bouschet. Treatment 1 underwent the same procedures as treatment 2, except for the dosage of 1400 mg.L−1 of added sulfur dioxide. The grapes were destemmed, crushed and macerated for 2 days and before fermentation started, the must was heated to remove SO2. In the treatment 3 a traditional maceration was carried out for 5 days. The physicochemical characteristics of the wines were analyzed by Fourier Transform Infrared Spectroscopy (FTIR) and the results were analyzed by statistical analysis of comparison of averages. The color intensity of treatment 2 showed no significant difference in relation to the treatment 3, demonstrating that with 2 days of sulphitic maceration, occurs a color extraction similar to a traditional 5-day maceration.

scholarly journals Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

2021 ◽  
pp. 1-14
Author(s):  
Marlyne-Josephine Mananga ◽  
Kouandjoua Brice Didier ◽  
Kotue Taptue Charles ◽  
Bebbe Fadimatou ◽  
Djuikwo Nkonga Ruth ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Dry Matter ◽  
Nutritional Value ◽  
Food Crop ◽  
Phaseolus Vulgaris L ◽  
Important Food ◽  
Food Material ◽  
Tukey Test ◽  
Red Bean

Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p<0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.

scholarly journals Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

2013 ◽  
Vol 2 (2) ◽  
Author(s):  
Naiara Ramos Ricardo ◽  
Marly Sayuri Katsuda ◽  
Luciana Fulaneto Maia ◽  
Lorena Fernandes Abrantes ◽  
Leila Matsunaga Oshiro
Keyword(s):  
Quality Control ◽  
Raw Material ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Income Source ◽  
Family Farmers ◽  
Physico Chemical ◽  
Small Producers ◽  
Cheese Production

<p>The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the product. The aim of this study was to evaluate the physico-chemical characteristics of 20 Minas Frescal cheeses, of which 10 samples were artisanal and 10 have industrial production. The handmade cheeses were sold in street markets and all the samples had no labeling and sanitary inspection seal. The industrialized were obtained in supermarkets, all the 20 samples were acquired in Londrina-PR. The analyses performed were &nbsp;moisture, fat (d.b.), pH and acidity. The fat analysis showed that 50% of samples from artisanal cheeses and 40% of industrialized ones violate the current laws. The pH of artisanal cheese samples ranged between 5.2 and 6.7 and the acidity ranged between 0.06 and 2.41%. The variation in acidity showed that the cheeses are made without standard and quality control of raw material. In industrialized cheeses the pH ranged between 5.3 and 6.5 and acidity between 0.2 and 1.4%. With this work we concluded that the small producers and industries do not pay attention to physico-chemical parameters essential to the quality of the cheese.</p><p>&nbsp;</p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v2i2.48</p>

scholarly journals Characterization of a New Lightened Gypsum-Based Material Reinforced with Fibers

Materials ◽  
2021 ◽  
Vol 14 (5) ◽  
pp. 1203
Author(s):  
Manuel Álvarez ◽  
Daniel Ferrández ◽  
Carlos Morón ◽  
Evangelina Atanes-Sánchez
Keyword(s):  
Mechanical Properties ◽  
Thermal Conductivity ◽  
Statistical Analysis ◽  
Chemical Analysis ◽  
Polyvinyl Acetate ◽  
Boric Acid Solution ◽  
Polymeric Compound ◽  
Physico Chemical ◽  
The Mean

This paper shows the characterization of a new lightened gypsum-based material for use in buildings. A plaster material has been designed with a polymeric compound based on polyvinyl acetate, bicarbonate and a boric acid solution, which reduce the density and thermal conductivity by up to 20% and 30%, respectively. In addition, tests have been carried out with the lightened plaster material reinforced with glass (GF), basalt (BF), polypropylene (PPF) and wood (WF) fibers. A significant improvement in mechanical properties was achieved. All samples obtained resistance values greater than 2 MPa in flexion and 3 MPa in compression. Physico-chemical analysis were also carried out. The study is completed with a statistical analysis, where confidence intervals have been obtained for the mean at 95% confidence for each of the physical properties studied.

scholarly journals Changes in quality of fresh cheese using dressing with and withouth probiotic culture during storage

2013 ◽  
Vol 61 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Erika Flimelová ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová ◽  
Emília Benczová
Keyword(s):  
Control Sample ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Physico Chemical ◽  
Significant Difference ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Taste And Smell ◽  
Cheese Production

The aim of the study was to evaluate selected chemical, microbiological and sensorial quality parameters in cheeses without (C), with addition of probiotic culture (E1) and with addition of probiotic culture and inulin (E2). These samples were analysed during 15 days of storage at cooling temperature (7 ± 2 °C). No significant differences (P > 0.05) were observed in the physico-chemical parameters (content of dry matter, fat, sodium chloride and water activity) by comparing of analysed samples. Titratable acidity values in the samples increased proportionally by time of their storage. Higher increase of titratable acidity was recorded in E1 and E2 samples compared with C sample. Significant difference (P < 0.05) was noticed between samples E1 and E2 in the 1st day following the cheese production, whereas the highest values were found in E2 sample during the whole period of storage. Significant difference (P < 0.01) was recorded between the control sample and E2 sample in the 1st day following the cheese production. Results of titratable acidity were confirmed by pH values. In all samples, counts of lactic acid bacteria exceed value of 106 CFU g−1 during whole period of storage. Number of microorganisms rose till 6th day of storage. After 15 days of storage, higher microbial numbers were detected in C cheese sample compared with cheese samples E1 and E2. Additions of probiotic culture as well as inulin were positively perceived by assessors till 10th day of storage. Overall, assessors described the samples as unsuitable for consummation after 15 days of storage in term of their taste and smell.

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