Proteolysis and consistency changes of Gouda and Eidamsk&yacute; blok cheeses during ripening

Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of casein proteolysis products. These properties were compared to those determined in Eidamský blok cheese with ripening time of 4 weeks. According to rheological evaluation, cheese hardness increased with ripening time. Sensory evaluation showed that hardness between fingers and in mouth increased and, on the other hand, the elasticity between fingers and in mouth as well as cohesiveness decreased with ripening time because of proteolysis. Based on the intensity sensory evaluations, the salt taste appears more intensive whereas the sour and bitter tastes were less intensive in Gouda cheese. Gouda cheese was evaluated as more pleasant in all three tastes in the hedonic sensory evaluation. The width and depth of ripening increased quite fast in Gouda cheese up to 10 months of maturation. In a four-week old Eidamský blok cheese the slightly lower values of ripening width and depth were obtained. The electrophoretic evaluation showed that the number of identifiable zones rose with ripening time. The growing content of g1-casein, proteose peptone fraction 5, and g2/g3-caseins, which are the products of b-caseins hydrolysis, can be observed as the increase of their zone intensity.

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Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

Acta periodica technologica ◽

10.2298/apt2152217p ◽

2021 ◽

pp. 217-227

Author(s):

Jovanka Popov-Raljic ◽

Ivana Blesic ◽

Milan Ivkov ◽

Marko Petrovic ◽

Tamara Gajic ◽

...

Keyword(s):

Sensory Evaluation ◽

Sensory Quality ◽

Principal Component ◽

New Product ◽

Sensory Properties ◽

Nonparametric Model ◽

Sum Of Ranking Differences ◽

Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

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Addition of microencapsulated soybean molasses to pasta formulations

Ciência Rural ◽

10.1590/0103-8478cr20200722 ◽

2021 ◽

Vol 51 (9) ◽

Author(s):

Vanessa Sabrina Fagundes Batista ◽

Graciele Lorenzoni Nunes ◽

Andressa Fraton Moreira da Silva ◽

Gabriela Ilha Viegas ◽

Bruna Nichelle Lucas ◽

...

Keyword(s):

Phenolic Compounds ◽

Shelf Life ◽

Sensory Evaluation ◽

Water Activity ◽

The Other ◽

Sensory Acceptability ◽

Microbiological Profile ◽

Color Measurements ◽

Microbiological Characteristics

ABSTRACT: This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepared, as follows: F1, control pasta; F2, pasta made with free extract; and F3, pasta made with soybean molasses microparticles, which were characterized in terms of their pH, water activity, color measurements, sensory evaluation, microbiological characterization, and shelf life via determination of the phenolic compounds remaining during a 28 day storage. The cooked pasta containing the microparticles retained 25% of the original phenolics up to 14th day of storage, meanwhile, the raw pasta presented 15% of the original phenolics up to the 21st day of storage. Good sensory acceptability was observed for all pasta containing the microparticles, with no differences from the control pasta; however, pasta made with free extract was less accepted when compared to the other types. The addition of microparticles did not change the microbiological profile, pH, water activity, or color of the pasta.

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Sensory properties of smoked pork loin as determined by applied additives

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas0302179z ◽

2003 ◽

Vol 48 (2) ◽

pp. 179-185

Author(s):

Dragic Zivkovic ◽

Marija Perunovic ◽

Jovanka Popov-Raljic ◽

Aleksandar Bulatovic ◽

Mirjana Ivanovic

Keyword(s):

Sensory Evaluation ◽

Working Conditions ◽

Sensory Properties ◽

Color Characteristics ◽

Cielab System ◽

Soy Isolate ◽

Pork Loin ◽

The Given

Authors examined the effects of SUPRO 595 and GRINSTED? Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system. Tenderness and firmness of samples were instrumentally measured on an "INSTRON" - 4301, under the given working conditions. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of color characteristics of the products showed that between the variants with soy isolate and the variants with carrageen there existed insignificant deviation in the values of psychometric lightness (L*), in the presence of redness (a*) and in the presence of yellowness (a*). Instrumentally measured tenderness and firmness showed that the samples with carrageen were characterized by somewhat greater tenderness and firmness compared to the samples with soy isolate.

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The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

Molecules ◽

10.3390/molecules24173120 ◽

2019 ◽

Vol 24 (17) ◽

pp. 3120 ◽

Cited By ~ 3

Author(s):

Yu-Shu Zhang ◽

Gang Du ◽

Yu-Ting Gao ◽

Li-Wen Wang ◽

Dan Meng ◽

...

Keyword(s):

Sensory Evaluation ◽

Aromatic Compounds ◽

Red Wine ◽

Sensory Properties ◽

The Other ◽

Aroma Profile ◽

Volatile Analysis ◽

Evaluation Scores ◽

Hue Angle

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

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Determination of the lattice translation across {110} APBs in GaAs

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100105060 ◽

1988 ◽

Vol 46 ◽

pp. 600-601

Author(s):

D.R. Rasmussen ◽

N.-H. Cho ◽

C.B. Carter

Keyword(s):

Grain Boundaries ◽

Lower Energy ◽

Antiphase Boundary ◽

The Other ◽

Boundary Structure ◽

Interface Plane ◽

Inversion Symmetry ◽

High Angle ◽

Equilibrium Distance

Domains in GaAs can exist which are related to one another by the inversion symmetry, i.e., the sites of gallium and arsenic in one domain are interchanged in the other domain. The boundary between these two different domains is known as an antiphase boundary [1], In the terminology used to describe grain boundaries, the grains on either side of this boundary can be regarded as being Σ=1-related. For the {110} interface plane, in particular, there are equal numbers of GaGa and As-As anti-site bonds across the interface. The equilibrium distance between two atoms of the same kind crossing the boundary is expected to be different from the length of normal GaAs bonds in the bulk. Therefore, the relative position of each grain on either side of an APB may be translated such that the boundary can have a lower energy situation. This translation does not affect the perfect Σ=1 coincidence site relationship. Such a lattice translation is expected for all high-angle grain boundaries as a way of relaxation of the boundary structure.

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Determination of the Burgers vector of a dislocation in a Fe-Mn alloy by weak-beam image in HVEM

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100108799 ◽

1978 ◽

Vol 36 (1) ◽

pp. 330-331

Author(s):

Y. Ishida ◽

H. Ishida ◽

K. Kohra ◽

H. Ichinose

Keyword(s):

High Order ◽

Simulation Technique ◽

The Other ◽

Image Simulation ◽

Diffraction Vector ◽

Burgers Vector ◽

Weak Beam ◽

Beam Image ◽

Edge Component

IntroductionA simple and accurate technique to determine the Burgers vector of a dislocation has become feasible with the advent of HVEM. The conventional image vanishing technique(1) using Bragg conditions with the diffraction vector perpendicular to the Burgers vector suffers from various drawbacks; The dislocation image appears even when the g.b = 0 criterion is satisfied, if the edge component of the dislocation is large. On the other hand, the image disappears for certain high order diffractions even when g.b ≠ 0. Furthermore, the determination of the magnitude of the Burgers vector is not easy with the criterion. Recent image simulation technique is free from the ambiguities but require too many parameters for the computation. The weak-beam “fringe counting” technique investigated in the present study is immune from the problems. Even the magnitude of the Burgers vector is determined from the number of the terminating thickness fringes at the exit of the dislocation in wedge shaped foil surfaces.

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Procedures for the Quantitative Determination of Autoprothrombin C

Thrombosis and Haemostasis ◽

10.1055/s-0038-1655441 ◽

1962 ◽

Vol 08 (03) ◽

pp. 434-441 ◽

Cited By ~ 3

Author(s):

Edmond R Cole ◽

Ewa Marciniak ◽

Walter H Seegers

Keyword(s):

Quantitative Determination ◽

Plasma Sample ◽

Quantitative Measure ◽

The Other ◽

Clotting Time ◽

Bovine Plasma ◽

Autoprothrombin C

SummaryTwo quantitative procedures for autoprothrombin C are described. In one of these purified prothrombin is used as a substrate, and the activity of autoprothrombin C can be measured even if thrombin is in the preparation. In this procedure a reaction mixture is used wherein the thrombin titer which develops in 20 minutes is proportional to the autoprothrombin C in the reaction mixture. A unit is defined as the amount which will generate 70 units of thrombin in the standardized reaction mixture. In the other method thrombin interferes with the result, because a standard bovine plasma sample is recalcified and the clotting time is noted. Autoprothrombin C shortens the clotting time, and the extent of this is a quantitative measure of autoprothrombin C activity.

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Determination of Factor XIII Activity and of Factor XIII Inhibitors Using an Ammonium-Sensitive Electrode

Thrombosis and Haemostasis ◽

10.1055/s-0038-1665256 ◽

1983 ◽

Vol 50 (02) ◽

pp. 563-566 ◽

Cited By ~ 3

Author(s):

P Hellstern ◽

K Schilz ◽

G von Blohn ◽

E Wenzel

Keyword(s):

Factor Xiii ◽

Normal Subjects ◽

The Other ◽

Activity Measurement ◽

Factor Xiii Deficiency ◽

Assay Procedure ◽

Stabilization Factor ◽

Release Method ◽

Sensitive Electrode

SummaryAn assay for rapid factor XIII activity measurement has been developed based on the determination of the ammonium released during fibrin stabilization. Factor XIII was activated by thrombin and calcium. Ammonium was measured by an ammonium-sensitive electrode. It was demonstrated that the assay procedure yields accurate and precise results and that factor XIII-catalyzed fibrin stabilization can be measured kinetically. The amount of ammonium released during the first 90 min of fibrin stabilization was found to be 7.8 ± 0.5 moles per mole fibrinogen, which is in agreement with the findings of other authors. In 15 normal subjects and in 15 patients suffering from diseases with suspected factor XIII deficiency there was a satisfactory correlation between the results obtained by the “ammonium-release-method”, Bohn’s method, and the immunological assay (r1 = 0.65; r2= 0.70; p<0.01). In 3 of 5 patients with paraproteinemias the values of factor XIII activity determined by the ammonium-release method were markedly lower than those estimated by the other methods. It could be shown that inhibitor mechanisms were responsible for these discrepancies.

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