scholarly journals Iogurte adicionado de polpa de abacaxi, base mel: Elaboração, perfil microbiológico e físico-químico

2015 ◽  
Vol 10 (2) ◽  
pp. 22
Author(s):  
Y. F. Paiva ◽  
J. N. V. Deodato ◽  
E. E. V. Silva ◽  
E. V. Silva ◽  
A. S. Araújo
Keyword(s):  
Dairy Products ◽  
Consumer Preference ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Aerobic Bacteria ◽  
Consumer Market ◽  
Nutritional Properties ◽  
Microbiological Profile ◽  
Physico Chemical ◽  
Microbiological Parameters

<p>Os produtos lácteos, são fonte importante para se obter nutrientes necessários para um bom funcionamento do organismo humano. Com o mercado consumidor em alta, sentiu-se a necessidade de adicionar ingredientes que auxiliam tanto na aceitação do produto final, quanto o tornando uma refeição mais nutritiva. Objetivou-se a elaboração de iogurte natural que uniu as propriedades nutritivas do abacaxi e do mel de abelha. As três formulações do produto (A,B e C) foram submetidas à análises microbiológicas (Coliformes à 35ºC e 45ºC, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Contagem total de bactérias aeróbias Mesófilas (CTM) e Psicotróficas) seguindo metodologia descrita por Silva (2010) e à análises físico-químicas (Umidade, Cinzas, Sólidos Solúveis (ºBrix), pH, Acidez e Proteínas) utilizando metodologia do Instituto Adolfo Lutz (2008). As três formulações apresentaram ausência emtodos os parâmetros microbiológicos analisados, exceto para CTM, apresentando valores de 1x 10 e 1,5x 10UFC/g, estando dentro dos padrões estabelecidos. Nas análises físico-químicas, esteve dentro dos padrões para acidez (0.803, 0.904 e 0.934) e proteínas (2.98, 3.75 e 4.39) e fora dos padrões para ºBrix (37.1, 37.4 e 41.5), não existindo padrões específicos para os demais parâmetros. Conclui-se que todas as formulações estão aptas a comercialização, dependendo apenas da preferência sensorial dos consumidores.</p><p align="center"><strong><em>Yogurt added pineapple pull, honey base: Development, microbiological profile and physicochemical</em></strong></p><p><strong>Abstract</strong><strong>: </strong>Dairy products are an important font to obtain nutrients necessary for proper functioning of the human body. In the consumer market for high, felt the need to add ingredients which assist both the acceptance of the final product, as becoming a more nourishing meal. Aimed to the development of natural yogurt that united the nutritional properties pineapple and honey. The three product formulations (A, B and C) were subjected to microbiological tests (Coliformes at 35 ° C and 45 °C, <em>Salmonella</em> sp/25g., <em>Staphylococcus</em> spp., Total count of aerobic bacteria mesophile (CTM) and psicotrophic) following the methodology described by Silva (2010) and physicochemical analysis (humidity, ash, soluble solids (° Brix), pH, acidity and protein) using the methodology of the Adolfo Lutz Institute (2008). All three formulations presented absence in all microbiological parameters analyzed, except for CTM, with values of 1x 10 and 1.5x 10UFC/g, and within established standards. The physico-chemical analysis, was within the standards for acidity (0803, 0904 and 0934) and protein (2.98, 3.75 and 4.39) and non-standard for Brix (37.1, 37.4 and 41.5), and there are no specific standards for the other parameters. It is concluded that all formulations are suitable for consumption, depending only on sensory consumer preference.</p>

scholarly journals PHYSICOCHEMICALPROPERTIES OF GABIROBA ( Campomanesia lineatifolia) AND MYRTLE ( Blepharocalyx salicifolius ) NATIVE TO THE MOUNTAINOUS REGION OF IBIAPABA-CE, BRAZIL

2016 ◽  
Vol 29 (3) ◽  
pp. 753-757 ◽  
Author(s):  
JORGIANE DA SILVA SEVERINO LIMA ◽  
JOSÉ MARIA CARVALHO DE CASTRO ◽  
LUIZ BRUNO DE SOUSA SABINO ◽  
ANA CRISTINA SILVA DE LIMA ◽  
LUCICLÉIA BARROS DE VASCONCELOS TORRES
Keyword(s):  
Ascorbic Acid ◽  
Functional Foods ◽  
Native Plants ◽  
Consumer Preference ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Total Acidity ◽  
Mountainous Region ◽  
Fresh Weight ◽  
Physico Chemical

ABSTRACT In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family. The present study aimed to evaluate the physical, physico -chemical, and functional characteristics of gabiroba and myrtle, harvested from native plants in the mountainous region of Ibiapaba-CE. The following characters were analyzed: pH, soluble solids, total acidity, total extractable polyphenols, ascorbic acid, and antioxidant activity by using the ABTS method. After pulping, the samples were divided into two groups. From the results, it was found that gabiroba had a low total acidity value (0.12 ± 0.01%) indicating a higher level of sweetness relative to myrtle. Myrtle presented values of longitudinal (0.94 cm) and transverse (1.35 cm) diameters, fresh weight (0.85g), pulp yield (68.0%), pH (4.5 ± 0.0), and total soluble solids (23.6 ± 1.7 °Bx) similar to those obtained in other studies. Bioactive compounds in gabiroba and myrtle included phenolics (GAE 229.37 ± 1.04and 511.65 ± 1.34mg/100g), ascorbic acid (74.44 ± 0.03 369.1 ± 0.28 mg/100g), and antioxidants (14.54 ± 1.0 and 16.05 ± 0.63 μ Mtrolox/g). Therefore, these fruits have the potential to be used as functional foods characterized by various health benefits.

scholarly journals Physical-chemical and microbiological profile of frozen fruit pulps commercialized in Limoeiro do Norte (Ce)

2020 ◽  
Vol 9 (11) ◽  
pp. e549119473
Author(s):  
Ana Thaís Campos de Oliveira ◽  
Fernanda Tayla de Sousa Silva ◽  
Luana Guabiraba Mendes ◽  
Antonia Lucivânia de Sousa Monte ◽  
Antônio Belfort Dantas Cavalcante
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Point Of View ◽  
Soluble Solids ◽  
Probable Number ◽  
Significance Level ◽  
Microbiological Profile ◽  
Physico Chemical ◽  
Thermotolerant Coliforms ◽  
Mold And Yeast

According to legislation for identity and quality, fruit pulp is the unfermented, non-concentrated product, the consumption of polished fruits, by an appropriate technological process with a minimum content in suspension. Objective to evaluate the quality of frozen pineapple pulps sold in Limoeiro do Norte - Ce. To do so, Physico-chemical and microbiological analyzes were carried out on four commercial pineapple flavor brands named (A, B, C and D). The characteristics analyzed were color, pH, soluble solids, titratable acidity, total sugars and vitamin C. The microbiological tests consisted of determining the probable number of molds and yeasts, total and thermotolerant coliforms and Salmonella. The data were subjected to analysis of variance and media compared by the Tukey test at 5% significance level. The results obtained indicate that the physicochemical point of view of the values found for pH, SS, acidity and sugars is the total of all analyzed brands, which are evaluated in accordance with the values recommended by the legislation, except in relation to the vitamin C content, as the values found for brand B and C are above the established limits. In the evaluation of the microbiological profile, all samples are applied within the microbiological standards RDC No. 12, of January 2, 2001, for values of coliforms and salmonella, demonstrating that they are using consumption statistics only regarding mold and yeast counts, while only the D brand was found to be within the defined standards.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Occurrence and Removal of Cryptosporidium spp. Oocysts and Giardia spp. Cysts in Kenyan Waste Stabilisation Ponds

1993 ◽  
Vol 27 (3-4) ◽  
pp. 97-104 ◽  
Author(s):  
A. M. Grimason ◽  
H. V. Smith ◽  
W. N. Thitai ◽  
P. G. Smith ◽  
M. H. Jackson ◽  
...  
Keyword(s):  
Waste Water ◽  
Water Samples ◽  
Laboratory Experiments ◽  
Municipal Waste ◽  
Retention Period ◽  
Waste Stabilisation Ponds ◽  
Cryptosporidium Spp ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Final Effluent

This study was designed to determine tlie occurrence and removal of Cryptosporidium spp. oocysts and Giardia spp. cysts, in municipal waste-water by waste stabilisation ponds in tlie Republic of Kenya. Eleven waste stabilisation pond systems located in towns across Kenya were included. A total of 66 waste-water samples were examined for the presence of oocysts and cysts, comprising 11 raw waste-water and 55 pond effluent samples over a two month period. Cryptosporidium spp. oocysts were detected in 6 and Giardia spp. cysts in 9 of the designated pond systems analysed demonstrating their ubiquitous nature throughout Kenya. Oocyst levels detected in raw waste-water samples ranged from 12.5 - 72.97 oocysts/l and various pond effluents between 2.25 - 50 oocysts/l. Cyst levels detected in raw waste-water samples ranged from 212.5 to 6212.5 cysts/l and in various pond effluents from 3.125 to 230.7 cysts/l. No Cryptosporidium spp. oocysts were detected in the final effluent from any pond systems studied (11/11). Whereas no Giardia spp. cysts were detected in the final effluent from 10 of 11 waste stabilisation pond systems studied, one pond system was found to be consistently discharging cysts in the final effluent at concentrations ranging from 40 to 50 cysts/l. The minimum retention period for the removal of Cryptosporidium spp. oocysts and Giardia spp. cysts was 37.3 days. Laboratory experiments were performed to assess physico-chemical and microbiological parameters to express relationships between pond performance and protozoa removal.

scholarly journals Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

2019 ◽  
Vol 12 ◽  
pp. 01018
Author(s):  
V.B. Costa ◽  
S.B. de Andrade ◽  
P.L.P.K. Lemos ◽  
A. Bender ◽  
C. Goulart ◽  
...  
Keyword(s):  
Grape Juice ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Southern Brazil ◽  
Color Intensity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Increasing Demand ◽  
Solids Content ◽  
Grape Juices

The Campanha Gaucha region, southern Brazil, has received significant investments in Viticulture during the last decades, especially for the production of quality wines. However, implementing the production of American and hybrid grapes in this region constitutes and opportunity to supply the increasing demand of the grape juice market in Brazil. Juices of two varieties, “Bordô” and “Concord”, from two locations, Dom Pedrito and Santana do Livramento, were analysed in terms of the following physico-chemical aspects: total city, volatile acidity, density, pH, soluble solids content, color intensity, and hue. “Bordô” juices presented higher total acidity and did not differ in relation to location. Higher volatile acidity was found in “Concord” juice from Santana do Livramento. Higher pH was found in the variety “Concord” and in the location Dom Pedrito. For this same location, the “Concord” grape juices showed higher soluble solids values. Color intensity was higher in Santana do Livramento. Color hue was higher in Dom Pedrito. Both variety and location impacted significantly on physico-chemical aspects of grape juices, although all the grapes were produced within the Campanha Gaucha region.

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

BIOTECHNOLOGICAL FEATURES OF PRODUCTION AND QUALITY ASSESSMENT OF LACTOSE-FREE YOGHURT

2021 ◽  
Vol 12 (4) ◽  
Author(s):  
V. Z. Trokhymenko ◽  
M. I. Didukh ◽  
T. I. Kovalchuk ◽  
V. M. Bidenko ◽  
V. V. Zakharin
Keyword(s):  
Physicochemical Properties ◽  
Dairy Products ◽  
Titratable Acidity ◽  
Caloric Content ◽  
Gas Formation ◽  
Sour Milk ◽  
Milk Sugar ◽  
Physico Chemical ◽  
Comparative Aspect ◽  
Chemical Studies

Lactose-free dairy products play a significant role in the diet of people with lactose intolerance, as they are a source of prombiotics and highly nutrients that are readily available, are in balanced proportions and do not contain milk sugar (lactose). In the manufacture of lactose-free dairy products in the technological scheme provides for the extraction of milk sugar (lactose), which can lead to deterioration of their sensory and physicochemical properties. The aim of this work was to study the comparative aspect of biotechnological features of yogurts made by traditional and lactose-free technologies and to evaluate their organoleptic and physicochemical properties. The object of the study were organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % and lactose-free organic yogurt (with probiotic) 2.5 %. According to the results of research, organic drinking yogurt with "blueberry" filler (with probiotic) 2.5 % in taste was sour milk, without foreign tastes and odors moderately sweet, with a pronounced taste of "blueberry" filler, consistency - homogeneous, tender, dense, without gas formation, with particles of fresh blueberries, which are distributed throughout the mass of yogurt, color - with a shade that is characteristic of blueberries. Organic lactose-free yogurt (with probiotic) 2.5 % had a sour taste, sour milk, without foreign tastes and odors, color - white. According to the results of physico-chemical studies of experimental samples of organic drinking yogurt with "blueberry" filler and lactose-free organic yogurt, the titratable acidity was 80 and 85 oT, active acidity 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yogurt with "blueberry" filler was 9.8 g / 100 g at 4.4 g / 100 g in lactose-free yogurt, including sugar 5.8 and 0 g / 100 g, respectively. Energy value and caloric content was higher in the sample of yogurt with "blueberry" filling. The conditional viscosity of the test samples was 1 min 30 sec. and 59 sec. in accordance. The degree of syneresis in the experimental samples of organic drinking yogurt with the filler "blueberry" and lactose-free organic yogurt was 55 and 45 % moisture content - 44.07 and 39.49 %, respectively.

scholarly journals Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

2012 ◽  
Vol 32 (2) ◽  
pp. 334-343 ◽  
Author(s):  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri ◽  
Moacir Evandro Lage ◽  
Rodrigo Almeida de Oliveira ◽  
Flavio Alves da Silva ◽  
...  
Keyword(s):  
Soluble Sugar ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Soluble Sugar ◽  
Brazilian Legislation ◽  
Total Antioxidant ◽  
Microbiological Parameters ◽  
Annona Crassiflora ◽  
Total Antioxidant Potential

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

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