EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES

This research aimed to investigate the effect of protein types (soy milk powder and skim milk powder) and sugar types (stevia and sucrose) on sensory properties of chocolate candy. The appropriate level of protein and sugar were also expected. The research performed using factorial randomized block design (RBD) with three replications. Factors namely ratio of protein type (soy milk powder, skim milk powder) and the ratio of sugar type (sucrose, stevia) were applied. Organoleptic response variables included taste, flavor, texture, and aftertaste were conducted using a hedonic test on 30 panelists. The results indicated that chocolate candy made from the ratio of soy milk with skim milk 0:1 and the ratio of sucrose and stevia of 1:1 gave the highest value of the organoleptic test. Proximate analysis showed the chocolate candy 11.05% fat, 13.44% protein, 25.28% carbohydrate, and water content of 1.17% and has a toughness test value of 1.23 mm/sec/100gram. This study revealed that alternative sugar (stevia) can be used in chocolate candy making and is expected to reduce calories contained on chocolate candy.

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Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

Jurnal Agritech ◽

10.22146/agritech.22451 ◽

2018 ◽

Vol 38 (2) ◽

pp. 178

Author(s):

Mohamad Djali ◽

Syamsul Huda ◽

Lovita Andriani

Keyword(s):

Whey Protein ◽

Block Design ◽

Milk Powder ◽

Skim Milk ◽

Chemical Properties ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Randomized Block Design ◽

Physical And Chemical

Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

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Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0272 ◽

2020 ◽

Vol 16 (7) ◽

Author(s):

Abdul Fateh Hosseini ◽

Mostafa Mazaheri-Tehrani ◽

Samira Yeganehzad ◽

Seyed Mohammad Ali Razavi

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Sensory Properties ◽

Soy Flour ◽

Distribution Parameters ◽

Yield Values

AbstractThe impacts of replacing various levels of skim milk powder with soy flour (0%, 7%, and 14.5% w/w), as well as the quantity of emulsifier (mono-glyceride, 0 and 1.5% w/w) on particle size distribution, rheological, textural, thermal, and sensory properties of sesame paste white compound chocolate were studied. Enhancing the percentage of soy flour along with concurrent decrease of milk powder, increased particle size distribution parameters, as D90 increased from 9.33 to 16.6 (μm). The outcomes indicated that different contents of soy flour affected the hardness along with having greater impact on the samples containing emulsifier. Adding mono-glyceride to chocolate resulted in an excessive reduction in the hardness and also in particle size distribution parameters. Values of Casson plastic viscosity ranged from 2.46 to 5.8 (Pa.s), the Casson yield values and apparent viscosity varied between 9.95 and 111.72 (Pa), and 6.3 and 12.1(Pa.s), respectively. Moreover, analyzing the data demonstrated that soy flour had notable impact on the sensory properties of the samples. Also, soy flour and emulsifier could be manipulated for achieving the desirable rheological properties of sesame paste white compound chocolate.

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Preparation and sensory evaluation of functional drink based on papaya (Carica papaya L.) pulp

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v17i3.43221 ◽

2019 ◽

Vol 17 (3) ◽

pp. 388-395

Author(s):

Nobel Dev ◽

Md. Sajjad Hossain ◽

Abdullah Iqbal

Keyword(s):

Moisture Content ◽

Milk Powder ◽

Skim Milk ◽

Egg White ◽

Skim Milk Powder ◽

Sensory Properties ◽

Water Holding Capacity ◽

Drying Time ◽

Functional Drink ◽

Water Holding

This research was aimed to develop functional drink based on foam-mat drying of papaya. Papaya pulp was foamed by the addition of 10, 15 and 20% egg white (w/w). Foamed papaya slurry was dried by using hot air at 60 0C for 5 hours. Drying yield and protein content of dried powder increased with the increase of egg white. Vitamin C decreased in powder due to heat degradation. Higher foam thickness resulted in longer drying time. Drying time of foamed pulp was much lower than the non-foamed pulp. Moisture content, reconstitution and water holding capacity of foam-mat dried powder were in the range of 3.27-3.93%, 82.43-83.53% and 5.23-5.93 g/g, respectively. Functional drinks were formulated by dry blending of foam-mat dried papaya powder and other ingredients at the ratio of 6:4, 5:5 and 4:6 (w/w) of foam-mat dried papaya powder and skim milk. Different ratio of foam-mat dried papaya and skim milk powder affected the physicochemical properties (moisture content, reconstitution rate, and water holding capacity) and sensory properties (color, viscosity, flavor and taste) of the product. The reconstituted drink at a ratio of 4:6 of foam-mat dried papaya powder and skim milk retained the best sensory properties. J Bangladesh Agril Univ 17(3): 388–395, 2019

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Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

Current Bioactive Compounds ◽

10.2174/1573407215666191111121553 ◽

2020 ◽

Vol 16 (5) ◽

pp. 661-670 ◽

Cited By ~ 1

Author(s):

Heba H. Salama ◽

Samy M. Abdelhamid ◽

Nabil S. Abd-Rabou

Keyword(s):

Dairy Products ◽

Milk Powder ◽

Frozen Storage ◽

Skim Milk ◽

Bacterial Count ◽

Skim Milk Powder ◽

Bifidobacterium Bifidum ◽

Sensory Properties ◽

Total Bacterial Count ◽

Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

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Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i4.6636 ◽

2016 ◽

Vol 35 (4) ◽

Author(s):

A. P. Khapre ◽

Umar Ali Shah

Keyword(s):

Crude Protein ◽

Research Work ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Sensory Properties ◽

Hot Water ◽

Central Portion ◽

Cooking Temperature ◽

Glucose Syrup

Present research work intended to standardize the recipe for preparation of toffee by incorporating soft date (Pheonix dactylifera) pulp as a nutritional enrichment of sugar and protein and also to incorporate medicinal values of date. Uniformly ripened soft dates were selected and washed with water, blanched in hot water at 80°C. for 1 to 2 min. The seed present in central portion was scooped out. The peripheral pulpy portion free from seeds was cut and pulped in mixer and grinder. The extracted pulp was concentrated to about 1/3rd of its original volume and then sugar, glucose syrup, fat and skim milk powder paste was added. The whole mixture was cooked up to concentration of 80-85° Brix. The standard recipe for toffee obtained as soft date pulp 1 kg, sugar 550 g, liquid glucose 150 g, fat 150 g and skim milk powder 150 g at 86°C cooking temperature. The soft date toffee with good sensory properties was chemically analyzed that contain moisture 7.2 %, ash 2.2 %, crude protein 4.5 %, crude fat 8 %, TSS 86° Brix, pH 5.9 and acidity 0.30%.

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Formulasi sabun karika (Carica pubescens) sebagai sabun kecantikan dan kesehatan

Agromix ◽

10.35891/agx.v11i1.1652 ◽

2020 ◽

Vol 11 (1) ◽

pp. 9-20

Author(s):

Roisatul Ainiyah ◽

Cahyaning Rini Utami

Keyword(s):

Fatty Acids ◽

Water Content ◽

Foam Stability ◽

Block Design ◽

Quality Analysis ◽

Organoleptic Test ◽

Randomized Block Design ◽

Significant Difference ◽

The Right ◽

Carica Pubescens

Soap is a mixture of sodium compounds with fatty acids that are used as a body cleansing agent, in the form of solid, foam, with or without other additives and does not cause irritation to the skin. To improve quality, bath soap can be given additional ingredients that contain vitamins and various nutrients needed by the skin such as the addition of extracts of karika fruit (Carica pubescens). The purpose of this research is to find out the right formulation in making karika soap. This research used an experimental method with randomized block design (RCBD), consisting of two factorial variations in the concentration of karika juice (0%, 100%, 80%, 60%) and variations in the concentration of NaOH (30%, 35%, and 40% ) so that 12 treatments were obtained each with 3 replications. The process of making soap uses the hot process method. Soap quality analysis is carried out by comparing the results of chemical tests for karika soap with SNI 06-3532-1994 (SNI for solid bath soap), foam stability test, soap hardness, and organoleptic test. The data obtained were analyzed using ANOVA with a confidence interval of 5%. If an effect is found on one of the variebel, a further Tukey test is performed. The results showed that the water content, pH, and free alkali did not meet SNI, while the amount of fatty acids and mineral oil was in accordance with SNI, the significant difference between treatments was only in the water content. Karika soap has abundant and stable foam. The higher concentration of karika juice make the lower hardness of the soap. Organoleptic test results showed a low level of preference for panelists on karika soap products. The suggestion from this research is that karika juice can be tried to applied it in the liquid bath.

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Sensory and Chemical Quality of Bottle gourd Halwa Prepared Using Skim Milk Powder

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1315 ◽

2018 ◽

Author(s):

Suresh Velpula ◽

A. G. Bhadania ◽

S. V. Pinto ◽

J. B. Upadhyay ◽

T. Aravind ◽

...

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Proximate Analysis ◽

Bottle Gourd ◽

Total Carbohydrate ◽

Overall Acceptability ◽

The Cost ◽

Experimental Bottle

The present investigation has been aimed to study the effect of replacing khoa with skim milk powder on sensory characteristics and chemical composition of fresh bottle gourd halwa. Control bottle gourd halwa from khoa (To) and four lots of experimental bottle gourd halwa samples were manufactured by incorporating skim milk powder (in the form of reconstituted skim milk) at 10 (T1), 20 (T2), 30 (T3) and 40 (T4) per cent (w/w) of shredded bottle gourd. The fresh bottle gourd halwa samples were analysed for sensory (colour and appearance, body and texture, flavour and overall acceptability) and chemical (moisture, fat, protein, total carbohydrate and ash) qualities. The product prepared using 20% SMP (w/w) of shredded bottle gourd was found most acceptable on the basis of overall acceptability among the experimental products and at par (Pandgt;0.05) with the control product. Proximate analysis indicated that on increasing the proportion of SMP; fat and moisture showed a decreasing trend and reverse in case of protein, total carbohydrate and ash contents. As the level of SMP increases the cost of bottle gourd halwa also increased.

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PENGARUH PENAMBAHAN GARAM YANG BERBEDA TERHADAP TINGKAT KESEGARAN IKAN CAKALANG (Katsuwonus pelamis)

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11610 ◽

2020 ◽

Vol 3 (1) ◽

pp. 95

Author(s):

Lia Mitra ◽

Haslianti Haslianti ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Water Content ◽

Storage Time ◽

Block Design ◽

Katsuwonus Pelamis ◽

Chemical Test ◽

Organoleptic Test ◽

A Value ◽

Randomized Block Design ◽

Treatment Factor ◽

Handling Methods

Effect of Different Additions of Salt on Freshness of Skipjack Fish (Katsuwonus pelamis) ABSTRACT The aim of this study was to determine organoleptic changes, water content, pH, TPC of skipjack tuna with different handling methods. This study used a Randomized Block Design (RBD) with 2 treatment factors, the first treatment factor of adding salt consisting of 2 levels, 10% salt (P0) and 15% salt (P1). The second treatment factor is storage time which consists of 3 levels, H1 (1 day), H2 (2 days), and H3 (3 days). Organoleptic tests include gills, mucus, eyes, texture and aroma. while chemical tests include water content, pH and TPC. The results of the organoleptic test on the best treatment gill parameter P1H1 with a value of 8,16, mucus with a value of 8.16, eyes with a value of 8,12, aroma with a value of 8,04 and the best treatment texture at P0H1 value of 8,04. While the chemical test of water content was in the P1H1 treatment with a value of 71,74%, the lowest treatment in the P0H1 with a value of 71,16%. The highest value of pH parameters in the P1H1 treatment with a value of 5,84%, the lowest treatment at P0H1 with a value of 5,64%. The highest value of TPC parameters in the P0H1 with a value of 4.67 × 105 CFU/g and the lowest value in the P1H1 with a value of 4.29 × 105 CFU/g. Keywords: addition of salt, the freshness of fish, organoleptic test, skipjack fish, TPC.ABSTRAKTujuan penelitian ini adalah untuk mengetahui perubahan organoleptik, kadar air, pH, TPC ikan cakalang dengan metode penanganan yang berbeda. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor perlakuan pertama penambahan garam yang terdiri dari 2 taraf yaitu penambahan garam 10% (P0) dan penambahan garam 15 % (P1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 3 taraf yaitu H1 (1 hari), H2 (2 hari), dan H3 (3 hari). Uji organoleptik meliputi insang, lendir, mata, tekstur dan aroma. sedangkan uji kimia meliputi kadar air, pH dan TPC. Hasil penelitian uji organoleptik pada pameter insang perlakuan terbaik P1H1 dengan nilai sebesar 8,16, lendir dengan nilai sebesar 8,16, mata dengan nilai sebesar 8,12,aroma dengan nilai sebesar 8,04 dan tekstur dperlakuan terbaik pada P0H1 nilai sebesar 8,04. Uji kimia nilai tertinggi uji kimia yaitu kadar air terdapat pada perlakuan P1H1 dengan nilai sebesar 71,74%, perlakuan terendah pada perlakuan P0H1 dengan nilai sebesar 71,16%. Parameter pH nilai tertinggi pada perlakuan P1H1 dengan nilai sebesar 5,84%, perlakuan terendah pada P0H1 dengan nilai sebesar 5,64%. Parameter TPC nilai tertinggi pada perlakuan P0H1 dengan nilai sebesar 4,67 × 105 CFU/g dan nilai terendah pada perlakuan P1H1 dengan nilai sebesar 4,29 × 105 CFU/g.Kata kunci: Ikan cakalang, kesegaran ikan, penambahan garam, TPC, uji organoleptik.

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Stem Cold Hardiness, Leaf Heat Tolerance, Growth, and Performance of Six Japanese Maples (Acer palmatum) in Northern Illinois

HortScience ◽

10.21273/hortsci.33.3.512e ◽

1998 ◽

Vol 33 (3) ◽

pp. 512e-512

Author(s):

A.M. Shirazi

Keyword(s):

Water Content ◽

Heat Tolerance ◽

Cold Hardiness ◽

Block Design ◽

Leaf Tissue ◽

Ion Leakage ◽

Randomized Block Design ◽

Leaf Tissues ◽

Artificial Freezing ◽

And Performance

Six different Japanese Maples (Acer palmatum) cultivars `Water Fall', `Burgundy Lace', `Crimson Queen', `Oshio-Beni', `SangoKaKu', and `Bloodgood' from Monrovia Nursery were planted in a randomized block design on 4 June 1997 at the The Morton Arboretum. Leaf heat tolerance was evaluated by measuring ion leakage of the leaf tissue at 25–60 °C in July, Aug., and Sept. 1997. The LT50 (the temperature at which 50% of the tissues were injured) of all the cultivars were higher in July (≈53 °C) and were lower in September (≈47 °C). Water content of the leaf tissues were higher in July compare to August and September and were not related to heat tolerance of most cultivars. Stem cold hardiness was performed by artificial freezing tests in Oct., Dec., and Feb. 1997/98. The Lowest Survival Temperature (LST) for the most hardy to least hardy cultivars in October and December were: `Burgundy Lace' (–15, –27 °C), `Bloodgood' (–18, –24 °C), `Oshio-Beni' (–15, –24 °C), `Crimson Queen' (–15, –18 °C), `Water Fall' (–9, –18 °C) and `SangoKaKu' (–9, –12 °C), respectively. Growth, dormancy development, spring budbreak and performance of these cultivars will be compared.

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