scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

scholarly journals PREPARATION AND EVALUATION OF MUSKMELON WINE: EFFECT OF DILUTION OF PULP, DAHP, PECTINESTERASE ENZYME AND CITRIC ACID ON PHYSICO-CHEMICAL AND SENSORY QUALITY CHARACTERISTICS

2016 ◽  
Vol 1 (2) ◽  
pp. 57
Author(s):  
Vinod K. Joshi ◽  
Vikas Kumar ◽  
Harmeet Chauhan ◽  
Beenu Anwar
Keyword(s):  
Amino Acid ◽  
Citric Acid ◽  
Acid Content ◽  
Sensory Quality ◽  
Amino Acid Content ◽  
Principal Component ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physico Chemical

An attempt has been made to study the effect of dilution, addition of diammonium hydrogen phosphate (DAHP), pectinesterase enzyme and citric acid on the fermentability, physico-chemical and sensory quality characteristics of muskmelon wine. Initial physico-chemical characteristics of the muskmelon pulp showed that it is an average source of sugars and a good source of phenols, which make it more suitable as fermentation media. Out of the two dilutions, fermentation of 1:1 dilution of muskmelon pulp gave good fermentability, physico-chemical and sensory characteristics except fermentation efficiency and amino acid content. Fermentability, physico-chemical and sensory characteristics of muskmelon wine was found to be affected significantly by the addition of DAHP in the must. The addition of pectinesterase enzyme significantly effected fermentability, physico-chemical and sensory characteristics of the muskmelon wine except pH, titratable acidity and amino acid content. Addition of citric acid in the must did not show any drastic impact on the quality of muskmelon wine. Clustering of the data showed that muskmelon wine prepared using 1:1 dilution of pulp with the addition of DAHP and pectinesterase enzyme fell in one cluster, whereas, the rest of the wines fell in the other cluster. Physico-chemical characteristics and variables of muskmelon wine were reduced to two principal components using Principal Component Analysis (PCA) that accounted for 89.02% and 98.03% variation respectively. It is concluded that 1:1 dilution of muskmelon pulp, with the addition of DAHP, pectinesterase enzyme and citric acid can be successfully used for the preparation of good quality muskmelon wine.

scholarly journals Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

2000 ◽  
Vol 43 (5) ◽  
pp. 537-545 ◽  
Author(s):  
Vinod K. Joshi ◽  
Danwant K. Sandhu
Keyword(s):  
Sensory Quality ◽  
Sugar Content ◽  
Total Sugar ◽  
Concentration Addition ◽  
Chemical Characteristics ◽  
Volatile Acid ◽  
Titrable Acidity ◽  
Physico Chemical ◽  
Sensory Score

The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%), sugar content (4%, 8%) and spices extract (2.5% and 5.0%) was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0) did not effect TSS (ºB), titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.

scholarly journals Influence of enzymes and extraction conditions on high yield of cottonseed milk

2021 ◽  
Vol 42 (4(SI)) ◽  
pp. 1195-1200
Author(s):  
S. Thirukkumar ◽  
◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
M. Murugan ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Protein Content ◽  
Milk Yield ◽  
Hydrolytic Enzymes ◽  
Control Sample ◽  
High Yield ◽  
Chemical Characteristics ◽  
Protease Enzyme ◽  
Physico Chemical ◽  
Incubation Temperatures

Aim: This research aimed to optimize suitable hydrolytic enzymes for maximizing cottonseed milk extracts for high cottonseed milk yield, protein content and low gossypol level. Methodology: Known amount of cottonseed was soaked for 90 min at 32°C and blended (cottonseed:water@1:6). Different aliquots of the blended cottonseed slurry were treated with 1% of enzymes viz., protease, cellulase and α-amylase enzyme at pH 7.0 followed by incubation at 40 and 52°C for 2.30 hr for the extraction of cottonseed milk. The enzyme activity of extracted milk was subsequently inactivated by pasteurization (90°C, 5 min). Further analysis of physico-chemical characteristics was also carried. The control sample included milk extraction from non-enzyme treated cottonseed milk extract (30±2°C). Results: Among different treatments, cottonseed milk extraction using protease enzyme at 40°C incubation showed the highest milk yield (86.71%) with the lowest sedimentation (3.72%). Further incubation 40°C and 52°C showed the highest protein content of 2.10 and 2.27 g 100 ml-1 and gossypol reduction of 40.36 and 35.22%, respectively, in the cottonseed milk extract. Meanwhile, cellulase and α-amylase enzymes treated samples at both incubation temperatures showed poor physico-chemical characteristics as compared to control. Interpretation: Protease enzyme seems to be the most suitable for optimum or higher extraction of cottonseed milk.

scholarly journals Enzyme Application for Reduction of Acrylamide Formation in Fried Potato Chips

2018 ◽  
Vol 6 (1) ◽  
pp. 222-226
Author(s):  
V.U. Dange ◽  
B.K. Sakhale ◽  
N.A. Giri
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Enzyme Concentration ◽  
Quality Characteristics ◽  
Potato Chips ◽  
Heat Processing ◽  
Acrylamide Formation ◽  
Starchy Food ◽  
Enzyme Application ◽  
Carcinogenic Compound

Acrylamide is a carcinogenic compound formed in starchy food during heat processing. The application of L-asparaginase was found effective method to prevent acrylamide formation in fried potato chips. This enzyme efficiently catalyzes the conversion of amino acid L-asparagine into L-aspartic acid, which is not an acrylamide precursor. The acrylamide formation is considerably limited by the application of this enzyme in fried food products. The potato chips were prepared and treated with different concentrations of L-asparginase enzyme viz. 0.2 IU, 1.0 IU, 1.5 IU and 2.0 IU respectively. The treated chips along with the control sample were subjected to various physicochemical and sensory analysis in general and acryalmide content in particular. It was observed that the acrylamide formation was drastically reduced to 0.019 ppm in the chips treated with 2.0 IU enzyme concentration with better sensory quality characteristics as compared to untreated control chips in which acrylamide formation was 15.65 ppm.

Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

LWT ◽  
2020 ◽  
Vol 117 ◽  
pp. 108662 ◽  
Author(s):  
Vijay Kumar Reddy Surasani ◽  
C.V. Raju ◽  
Uzair Shafiq ◽  
M.V. Chandra ◽  
I.P. Lakshmisha
Keyword(s):  
Sensory Quality ◽  
Quality Characteristics ◽  
Processing Waste ◽  
Protein Isolates ◽  
Physico Chemical

Evaluation of quality characteristics of restructured spent hen meat blocks incorporated with oat meal

2015 ◽  
Vol 45 (5) ◽  
pp. 774-782 ◽  
Author(s):  
Swati Gupta ◽  
B. D. Sharma ◽  
S. K. Mendiratta
Keyword(s):  
Sensory Quality ◽  
Product Yield ◽  
Quality Characteristics ◽  
Content Type ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
The Cost ◽  
And Control ◽  
Different Levels

Purpose – This study aims to evaluate the effect of oat meal on the quality characteristics of restructured spent hen meat blocks. Spent hen meat is considered as poor because of comparatively higher toughness and less juiciness. Design/methodology/approach – Oat meal (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8 per cent by replacing the lean meat in prestandardized restructured spent hen meat blocks formulation and assessed for physico-chemical and sensory quality. Findings – The product yield and pH of restructured spent hen meat blocks (RSHMB) were significantly higher at 8 per cent oat meal as compared to control. Shear force values of RSHMB with various levels of oat meal incorporation were significantly lower than control. There were no significant differences in the general appearance, texture, binding, juiciness and overall acceptability scores of RSHMB with different levels of oat meal and control. However, there was a marginal increase in binding and juiciness of RSHMB with increase in the level of oat meal. The optimum incorporation level of oat meal in RSHMB was adjudged as 8 per cent, which also resulted in reduction of production cost by Rs. 14.4/kg as compared to control. Research limitations/implications – The trials can be further carried to evaluate the storage stability of developed RSHMB. Originality/value – The paper has demonstrated potential of oat meal as an extender in the development of RSHMB, which also reduced the cost of production.

scholarly journals Monthly variations in physico-chemical characteristics of water, MPN index and zooplankton of Devak stream, at Shiv temple complex, Udhampur, Jammu ( J & K), India

2014 ◽  
Vol 6 (2) ◽  
pp. 816-824
Author(s):  
S. P. S. Dutta
Keyword(s):  
Water Quality ◽  
Seasonal Variation ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Water Quality Parameters ◽  
Chemical Characteristics ◽  
Water Utility ◽  
International Agencies ◽  
Physico Chemical ◽  
Monthly Variations

Water quality characteristics, MPN index/100ml, and zooplankton of sacred Devak stream, Udhampur were analyzed during February, 2010 to January, 2011. Various water quality parameters showed a well marked seasonal variation including MPN index/100 ml which remained above 240 during all the observations. Zooplanktons comprising of 46 species showed qualitative dominance of protozoa (33 species) followed by rotifera (7 species), annelida (2 species) and insecta (1 species), water nematoda, turbellaria (1 species) and cysts. Zooplankton was qualitatively and quantitatively poor/absent during monsoon floods (June to September) and was diversified and rich during February to May. Comparison of water utility parameters and MPN count/100 ml with national and international agencies suggested that water of this stream was not fit for consumption.

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