scholarly journals The sensory characteristics of berry-flavoured kefir

2011 ◽  
Vol 24 (No. 1) ◽  
pp. 26-32 ◽  
Author(s):  
L. YILMAZ ◽  
T. ÖZCAN YILSAY ◽  
A. AKPINAR BAYIZIT
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Alcohol Content ◽  
Overall Acceptability ◽  
Kefir Grains ◽  
Mouth Feel

Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on 1<sup>st</sup>, 4<sup>th</sup>, 7<sup>th</sup>, and 10<sup>th</sup> days of storage at 4 &plusmn; 1&deg;C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4<sup>th</sup> day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO<sub>2</sub> values increased.

scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals Development of Kefir beverages: Standardization of process parameters

2016 ◽  
Vol 7 (2) ◽  
pp. 80
Author(s):  
Jaqueline Gilmara Barboza Januário ◽  
Tailana Marin de Lima ◽  
Daiane Aparecida Camargo Portella ◽  
Caroline Barboza Januário ◽  
Suellen Jensen Klososki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Factorial Design ◽  
Process Parameters ◽  
Titratable Acidity ◽  
Central Point ◽  
Sensory Characteristics ◽  
Acidic Ph ◽  
Fermentation Time ◽  
23 Factorial Design ◽  
Kefir Grains

This study aimed to characterize physico-chemically Kefir grains and standardize the process parameters of the beverages, in order to obtain an optimum product. Kefir grains consisted basically of water (85.61 ± 0.41%) and had an acidic pH (4.45) and low acidity (0.44 ± 0.09% lactic acid). To determine the process parameters, it was used a 23 factorial design with three replications at the central point, being evaluated the amount of grain (2-6%), amount of sugar (10-14%) and fermentation time (18-24 hours) at 25oC. The amount of sugar or grains had no influence on the pH and titratable acidity. A longer fermentation time (24 hours) resulted in products with pH and acidity within the recommended values, while fewer grains (2%) did not result in too firm beverages. The formulation with the best physicochemical and sensory characteristics had 2% grain, 10% sugar and 24 hours of fermentation, being described as creamy, slightly acidic and with intermediate sweetness.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Fermentation of Corn Starch Powder for the Production of “Ogi”

2018 ◽  
Vol 7 (5) ◽  
pp. 49 ◽  
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
N. J. T. Emelike
Keyword(s):  
Physicochemical Properties ◽  
Traditional Method ◽  
Corn Starch ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Fermentation Period ◽  
Mouth Feel

Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p&lt;0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

scholarly journals Storage Stability of Additive-free Salacca sp. Fruit Leather

2019 ◽  
Vol 1 (3) ◽  
pp. 260-268
Author(s):  
Umi Purwandari ◽  
Mojiono Mojiono ◽  
Ninik Wulandari K Putri ◽  
Miftakhul Efendi ◽  
Alfan Wijaya
Keyword(s):  
Tensile Strength ◽  
Water Activity ◽  
Sensory Analysis ◽  
Storage Time ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Limiting Factor ◽  
B Values ◽  
Plastic Bag ◽  
Colour Parameters

We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks.  Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.

scholarly journals Instrumental and Sensory Quality Characteristics of 'Gala' Apples in Response to Prestorage Heat, Controlled Atmosphere, and Air Storage

2002 ◽  
Vol 127 (6) ◽  
pp. 1006-1012 ◽  
Author(s):  
Robert A. Saftner ◽  
Judith A. Abbott ◽  
William S. Conway ◽  
Cynthia L. Barden ◽  
Bryan T. Vinyard
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Controlled Atmosphere ◽  
Aryl Ether ◽  
Overall Acceptability ◽  
Solids Content

Fruit quality, sensory characteristics, and volatiles produced by 'Gala' apples (Malus ×domestica Borkh.) were characterized following regular atmosphere (RA) storage without and with a prestorage heat treatment (38 °C for 4 days) or controlled atmosphere (CA) storage at 0 and 2 °C for 0 to 6 months plus 7-day shelf life at 20 °C. Static CA conditions were 0.7 kPa O2 plus 1.0 kPa CO2, 1.0 kPa O2 plus 1.0 kPa CO2, and 1.5 kPa O2 plus 2.5 kPa CO2. Most of the more abundant volatiles were esters; the rest were alcohols, an aldehyde, a ketone, and an aryl ether. Respiration and ethylene production rates, internal atmospheres of CO2 and ethylene, and volatile levels were reduced following CA storage compared with RA storage without and with a prestorage heat treatment. Magness-Taylor and compression firmness, titratable acidity, and sensory scores for firmness, sourness, apple-fruity flavor, and overall acceptability were higher for CA-than for RA-stored fruit. Soluble solids content and sensory scores for sweetness were similar among all treatments. Quality and sensory characteristics were generally similar in heated and nonheated RA-stored fruit, and between 0 and 2 °C in CA- and RA-stored fruit. While one CA regime had a higher CO2 concentration than the others tested, CA effects on quality and sensory characteristics were generally more pronounced at the lower O2 levels. Quality characteristics declined between 2 and 4 months storage. The results indicate that short-term CA storage can maintain instrumental and sensory quality of 'Gala' apples.

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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