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

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.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

scholarly journals Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2564
Author(s):  
Jinsong Wang ◽  
Zhuoying Zhu ◽  
Shenghao Tian ◽  
Huiyu Fu ◽  
Xiangjun Leng ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Micropterus Salmoides ◽  
Milk Powder ◽  
Skim Milk ◽  
Antioxidant Response ◽  
Skim Milk Powder ◽  
Fillet Quality

We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.

scholarly journals EFFECT OF PROTEIN TYPE AND SUGAR TYPE ON CHOCHOLATE PROPERTIES

EDUFORTECH ◽  
2020 ◽  
Vol 5 (2) ◽  
Author(s):  
Muhammad Rifqi
Keyword(s):  
Water Content ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Soy Milk ◽  
Organoleptic Test ◽  
Randomized Block Design

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.

scholarly journals Effect of bottle gourd leaf (Lagenaria siceraria) extract on the quality of beef meatball

2018 ◽  
Vol 47 (2) ◽  
pp. 105-113 ◽  
Author(s):  
NA Saba ◽  
MA Hashem ◽  
MAK Azad ◽  
MA Hossain ◽  
M Khan
Keyword(s):  
Leaf Extract ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Proximate Analysis ◽  
Cooking Loss ◽  
Bottle Gourd ◽  
Leaf Extracts ◽  
Treatment Groups ◽  
Overall Acceptability

The experiment was conducted to find out the effect of different levels of bottle gourd leaf extraction on beef meatballs. Ground beef samples were divided into four treatment groups having bottle gourd leaf extracts as control T1 (0%), T2 (1%), T3 (2%), T4 (3%). Proximate analysis, sensory tests (color, flavor, tenderness, juiciness, and overall acceptability), cooking loss, pH value, free fatty acids (FFA), thiobarbituric acid values (TBARS), peroxide value (POV) and microbiological examination were determined. Days of intervals of experiment were 0, 15th, 30th and 45th days. Data were analyzed using SAS Statistical software. DM content of all the treatment groups differ significantly (p<0.05). In contrast, DM content increased significantly (p<0.05) with the advancement of different days of intervals. The CP and EE content at different treatment levels differ significantly (p<0.05). The FFA, TBARs, POV values were decreased significantly (p<0.05). The color, flavor, tenderness, juiciness, overall acceptability, raw and cooked pH were increased at different treatment levels significantly (p<0.05). The cooking loss (%) with the advancement of days of intervals were differ significantly (p<0.05). TCC (log CFU/g) and TYMC (log CFU/g) were decreased significantly (p<0.05) at different treatment levels. Parameters studied showed that, 2% bottle gourd leaf extract added meat balls were the best quality, so it may be concluded that  2% bottle gourd leaf extract can be used in beef meatball as a source of antioxidant and antimicrobial agent to increase shelf-life of meatballs. Bang. J. Anim. Sci. 2018. 47 (2):105-113

scholarly journals Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Sema Aydın ◽  
Yüksel Özdemir
Keyword(s):  
Palm Oil ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Market Potential ◽  
Overall Acceptability ◽  
Chocolate Spread ◽  
Work Done ◽  
To Receive

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

scholarly journals Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

2020 ◽  
Vol 3 (1) ◽  
pp. 30
Author(s):  
Ernesta Treciokiene ◽  
Ilona Sostakiene
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Skim Milk Powder ◽  
Technological Parameters ◽  
Low Fat ◽  
Lower Melting ◽  
Overall Acceptability ◽  
Potential Use

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

Sign in / Sign up

Export Citation Format

Share Document