scholarly journals Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

2009 ◽  
Vol 27 (No. 5) ◽  
pp. 301-308 ◽  
Author(s):  
D. Cais-Sokolińska ◽  
J. Pikul
Keyword(s):  
Storage Time ◽  
Elevated Temperatures ◽  
Fat Content ◽  
Response Surfaces ◽  
Low Fat ◽  
Tube Test ◽  
Low Fat Cheese ◽  
High Degree ◽  
Storage Times ◽  
And Storage

The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (&Delta;fat = 17%) and at different storage times (&Delta;<I>t</I> = 6 weeks). The protein:fat ratio in full fat cheese was C:F&asymp;1, while in low-fat cheese it was C:F&asymp;58. The data on cheese meltability recorded in the Tube Test and Schreiber Test, irrespective of experimental variables, indicated a high degree of correlation (<i>r</i> = 0.95). However, the lowest convergence (<i>r</i> = 0.6) of both methods was found when analysing low fat cheese. A higher fat content in the tested cheeses resulted in a statistically significantly higher meltability both in the Tube Test (by 12%) and in Schreiber Test (by 18%). The analysis of the regression model and response surfaces of variables confirms the trend showing that the lower the fat content and the longer the sample storage time, the lower the meltability. After 6 weeks the assessed meltability of cheeses was lower by 20.7% in the Tube Test, and by 19.1% in the Schreiber Test in comparison to the meltability of cheeses assessed immediately after their production.

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals Effect of storage time and composite thickness on Degree of Conversion of Bulk-fill and universal composites using FTIR method

2020 ◽  
Vol 23 (2) ◽  
Author(s):  
Farnaz Farahat ◽  
Abdolrahim Davari ◽  
Marzieh Fadakarfard
Keyword(s):  
Storage Time ◽  
T Test ◽  
Degree Of Conversion ◽  
Dental Composite ◽  
P Value ◽  
Clinical Procedures ◽  
Post Hoc ◽  
Storage Times ◽  
And Storage

Objective: Degree of Conversion (DC) of Resin-Based composites (RBCs) is a concern and is affected by different factors. This study was conducted to evaluate the effect of different thicknesses and storage times on DC of bulk-fill and universal RBCs using the FTIR method. Material and methods: For each of dental composite (Tetric N- Ceram Bulk Fill and Tetric N Ceram), 28 samples were prepared (14 samples with 2 mm height and 14 samples with 4 mm height). One and seven days (1d and 7d) after storage in an incubator at 37 ˚C, DC was measured and recorded using a FTIR device. Data were analyzed using t-test and Three-Way ANOVA and Tukey Post-Hoc Test. P < 0.05 was considered statistically significant. Results: DC of Bulk-fill composite is greater than universal composite. DC at 2 mm thickness is more than 4 mm. Unlike universal composite, 7d DC of Bulk-fill composite is greater than 1d. Of course, none of these differences are statistically significant (P-value > 0.05). Conclusions: Considering the limitation of this study, since no difference was found between DC of 1d and 7d, 1d DC is sufficient for clinical procedures, such as polishing, and the laboratory tests.KEYWORDSBulk-fill composites; Degree of Conversion; FTIR.

scholarly journals Fortification of Citric Acid to Enhance Sensory Properties of Papaya Jam during Storage

2019 ◽  
Vol 1 (2) ◽  
pp. 57-60
Author(s):  
Dharia Renate
Keyword(s):  
Citric Acid ◽  
Analysis Of Variance ◽  
Storage Time ◽  
Local Market ◽  
Light Yellow ◽  
Yellow Color ◽  
Light Yellow Color ◽  
Storage Times ◽  
And Storage

Abstract--The objectives of this research were to know the effect of citric acid on papaya jam to its sensory propertiesduring storage and to determine the concentration of citric acid and storage time to the quality of papaya jam.  Material used was mature and ripe of fresh papaya, purchased from local market.  This research was designed as a Factorial Completely Randomized Designed.  The factors were the concentration of citric acids (0.3, 0.35, 0.4 percent w/w) and storage times (0, 1, 2, 3, 4 weeks).  The number of 18 trained panelists evaluated the color, texture, spreadibility and flavor.  Data was analyzed using analysis of variance.  The significantly different treatment was further analyzed by using  Multiple Comparison and TukeyTest.  The results indicated that the concentration of citric acids and storage time had significant effects on the quality of papaya jam.  Research concluded that the concentration of citric acids of 0.4 percent and storage time of 2 weeks were found to yield the best quality in papaya jam.  The papaya jam was good in light yellow color, soft  texture, good spreadibility, liked flavor, hence the consumeracceptance like this papaya jam.

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

scholarly journals Agrochemicals and storage times on soybean seed vigor

2017 ◽  
Vol 52 (2) ◽  
pp. 129-132 ◽  
Author(s):  
Wilian Vinicius Bortoletto ◽  
Willian Rodrigues Macedo ◽  
Thalyta Coelho de Oliveira ◽  
Daniela Silva Souza
Keyword(s):  
Seed Treatment ◽  
Storage Time ◽  
Germination Rate ◽  
Soybean Seed ◽  
Seed Vigor ◽  
Soybean Seeds ◽  
Fresh Matter ◽  
Optimal Period ◽  
Storage Times ◽  
And Storage

Abstract: The objective of this work was to investigate the potential physiological damage of the treatment of '97Y07RR' soybean seeds with different pesticides at different storage times, in order to define the optimal period of sowing. The germination rate, the germination speed index, and shoot fresh matter were evaluated. Thiamethoxam did not cause losses in seed vigor with increasing storage time; however, the other agrochemicals caused significant losses. Seed treatment should be performed up to 90 days before sowing.

scholarly journals PENGARUH KONSENTRASI GARAM TERHADAP UJI ORGANOLEPTIK KIMIA KEONG KOWOE (Pila ampullacea) PINDANG SELAMA PENYIMPANAN

2019 ◽  
Vol 2 (2) ◽  
pp. 189
Author(s):  
Eko Bramatya ◽  
Mohamad Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Salt Concentration ◽  
Storage Time ◽  
Mean Value ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Design ◽  
And Storage

ABSTRACT          The aims of this study was to determine the effect of salt concentration on the organoleptic test of the chemical snail kowoe (pila ampullacea) pindang during storage. This research was conducted at the Laboratory of Fisheries Technology Department of the Faculty of Fisheries and Marine Sciences, University of  Halu Oleo (UHO). This study used a completely randomized design (CRD) consisting of salting with a concentration of 8%, salting with a concentration of 19%, and salting with a concentration of 27% with three replications. Based on the results of the study on the effect of salt concentration showed that the highest taste value at treatment N1 was 6 (quite like), the highest water content in treatment N3 was 82.60%, ash content at N3 treatment was 7.19%, protein content in treatment N1 was 14.30%, fat content at N1 treatment was 1.18% and carbohydrate content in N3 treatment was 6.53%, the effect of storage time showed that the highest water content in treatment T1 was 79.03%, ash content in T3 treatment was 6.39%, protein content in treatment T1 was 12.35% , fat content in treatment T1 was 0.93% and carbohydrate content in treatment T1 was 5.79% and the interaction of salt concentration and storage time showed that the mean value of appearance, smell, taste and texture was obtained the highest value in a row ie at N1T1 treatment of 5 (enough likes), N1T1 treatment is 5 (quite like), N1T2 treatment is 7 (likes), N1T1 treatment is 5 (likes), as long as n the water content, ash, protein, fat and carbohydrate obtained the highest levels in a row namely at N3T1 treatment of 83.34%, N3T3 treatment at 7.23%, N1T1 treatment at 14.44%, at N1T1 treatment at 1.18% and N3T1 treatment at 6.87%. Keywords: Kowoe Snail, Salting, Proximate, Organoleptic ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam terhadap uji organoleptik kimia keong kowoe (Pila ampullacea) pindang selama penyimpanan. Penelitian ini dilaksanakan di Laboratorium Jurusan Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan UniversitasHalu Oleo (UHO).Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri penggaraman dengan konsentrasi 8%, penggaraman dengan konsentrasi 19%, dan penggaraman dengan konsentrasi 27% dengan tiga kali ulangan. Berdasarkan hasil penelitian terhadap pengaruh konsentrasi garam menunjukkan bahwa nilai rasa tertinggi pada perlakuan N1 sebesar 6 (cukup suka), kadar air tertinggi pada perlakuan N3 sebesar 82.60%, kadar abu pada perlakuan N3 sebesar 7.19%, kadar protein pada perlakuan N1 sebesar 14.30%, kadar lemak pada perlakuan N1 sebesar 1.18% dan kadar karbohidrat pada perlakuan N3 sebesar 6.53%, pengaruh lama penyimpanan menunjukkan bahwa kadar air tertinggi pada perlakuan T1 sebesar 79.03%, kadar abu pada perlakuan T3 sebesar 6.39%, kadar protein pada perlakuan T1 sebesar 12.35%, kadar lemak pada perlakuan T1 sebesar 0.93% dan  kadar karbohidrat  pada perlakuan T1 sebesar 5.79% dan interaksi konsentrasi garam dan lama penyimpanan menunjukkan bahwa rerata nilai rupa, bau, rasa dan tekstur diperoleh nilai tertinggi berturut-turut yakni pada perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T1 sebesar 5 (cukup suka), perlakuan N1T2 sebesar 7(suka), perlakuan N1T1 sebesar 5 (cukup suka), sedangkan kadar air, abu, protein, lemak dan karbohidrat diperoleh kadar tertinggi berturut-turut yakni  pada perlakuan N3T1 sebesar 83.34%, perlakuan N3T3 sebesar 7.23%, perlakuan N1T1 sebesar 14.44%, pada perlakuan N1T1 sebesar 1.18% dan perlakuan N3T1 sebesar 6.87%.Kata kunci: Keong Kowoe, Penggaraman, Proksimat, Organoleptik

scholarly journals Quality of quail eggs at different times of storage

2014 ◽  
Vol 15 (4) ◽  
pp. 409-413 ◽  
Author(s):  
Rafael Carlos Nepomuceno ◽  
Pedro Henrique Watanabe ◽  
Ednardo Rodrigues Freitas ◽  
Carlos Eduardo Braga Cruz ◽  
Maria Simone Mendes Peixoto ◽  
...  
Keyword(s):  
Storage Time ◽  
Internal Quality ◽  
Average Weight ◽  
Unit Value ◽  
Randomized Design ◽  
Lower Variation ◽  
Storage Times ◽  
And Storage ◽  
Haugh Unit

A trial was conducted to evaluate quality of quail eggs from two companies (A and B) at two storage times (5 and 15 days after packing). A total of 480 eggs were kept at room temperature and distributed in a completely randomized design in 2x2factorial arrangement (companies and storage time). The results indicated that trays from company B presented higher weight, as well as mean egg weight. However, the eggs in trays from company A showed greater uniformity. Evaluating the external quality, we found that above 90% of eggshell were considered with total integrity, and no difference for this characteristic between companies was found. The eggs from company A presented lower average weight in comparison to those from company B, regarding storage time. No differences were observed between eggs from companies A and B for Haugh unit value. Storage time of 15 days after packing promoted reduction in Haugh unit value in comparison to those stored for 5 days. Quail eggs from company A presented lower variation in weight, although heavier eggs are produced by company B. Internal quality of quail eggs from both companies was similar. Storage time affected eggs quality.

Effect of fat content and storage time on the rheological properties of Dutch-type cheese

2009 ◽  
Vol 94 (3-4) ◽  
pp. 254-259 ◽  
Author(s):  
Jadwiga Sadowska ◽  
Ireneusz Białobrzewski ◽  
Tomasz Jeliński ◽  
Marek Markowski
Keyword(s):  
Rheological Properties ◽  
Storage Time ◽  
Fat Content ◽  
And Storage

scholarly journals Postharvest conservation of fresh and minimally processed ‘Dekopon’ tangerine in different temperatures and storage times

2018 ◽  
Vol 9 (1) ◽  
pp. 112
Author(s):  
Luzia Caroline Ramos dos Reis ◽  
Ester Alice Ferreira ◽  
Heloisa Helena Siqueira Elias ◽  
Eduardo Valerio Vilas Boas ◽  
Alessandro De Oliveira Rios
Keyword(s):  
Vitamin C ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Different Temperatures ◽  
Useful Life ◽  
Storage Times ◽  
And Storage

This study aimed to evaluate the effect of refrigeration and the storage time of fresh and minimally processed tangerine 'Dekopon' seeking to increase its useful life for marketing. In experiment 1, the harvested fruit were stored in temperatures of 4, 8 and 12 °C and analyzed in 0, 5 and 10 days. In experiment 2, the fruit were minimally processed and storage at temperatures of 4, 8 and 12 °C and analyzed 0, 3, 6, 9 and 12 days. The analysis of the evaluated data were weight loss, pH, total soluble solids (TSS), titratable acidity (TA), ratio TSS:TA, Vitamin C and color parameters. The results for experiment 1 showed that in general, day 0 presented higher values of physicochemical parameters and day 5 at 8 °C presented higher concentration of vitamin C. For experiment 2, in the minimally processed fruit, day 3 demonstrated more retention of physicochemical parameters, except for mass loss and day 12 at 4 °C resulted in a higher content of vitamin C.

scholarly journals PENGARUH LUMPUR SAWIT TERHADAP DAYA SIMPAN DAN PALATABILITAS PAKAN PELLET KELINCI

2021 ◽  
Vol 5 (2) ◽  
pp. 66-75
Author(s):  
Amir Husaini Karim Amrullah ◽  
◽  
Fregi Fehriansah ◽  
Irma Badarina ◽  
◽  
...  
Keyword(s):  
Key Words ◽  
Storage Time ◽  
Fat Content ◽  
Feed Consumption ◽  
A Value ◽  
Plastic Bags ◽  
Nutritional Needs ◽  
Storage Times

ABSTRACT The study aims to evaluate the use of palm decanter on storability and palatability of pellet rabbit feed. There were four treatments, P0: rabbit pellets 0% palm decanter, P1: rabbit pellets 5% palm decanter, P2: rabbit pellets 10% palm decanter, P3: rabbit pellets 15% palm decanter. Pellets are prepared based on the standard nutritional needs of rabbits. Pellets were stored in 0.5 kg plastic bags for 0, 7, 14, and 21 days. Moisture, crude fat, and organoleptic content were carried out on pellet with storage times 0, 7, 14, and 21 days. Organoleptic was carried out by 20 panelists. Palatability was carried out for a pellet with seven days of storage and given to 5 rabbits. The moisture and crude fat content of pellet in all treatments ranged from 8.63-10.17%. The higher the palm decanter content, the pellet color tends to be black with a value of 2.6-4.3. The use of 15% palm decanter can cause pellets to have a slightly rancid aroma and a characteristic solid odor. The use of 15% palm decanter did not have a significant effect on rabbit feed consumption with the consumption range 74.93-145.73 g. The study concluded that rabbit pellets containing up to 15% palm mud with a storage time of 21 days did not reduce storability. Pellets containing up to 15% palm mud with a storage time of 7 days did not reduce palatability in rabbits. Key Words: palm decanter, pellet, rancidity, feed, palatability

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