scholarly journals Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Brijesh Kumar ◽  
V. P. Singh ◽  
V. Pathak
Keyword(s):  
Sodium Alginate ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Mean Values ◽  
Overall Acceptability ◽  
Physico Chemical

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P 0.05) different values. Water was significantly (P 0.05) lower while solid-not-fat was significantly (P 0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P 0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.

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 Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

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 Physico-chemical characteristics of the mosquito breeding water in two urban areas of Cairo Governorate, Egypt

2013 ◽  
Vol 45 (3) ◽  
pp. 17 ◽  
Author(s):  
M.A. Kenawy ◽  
S.E. Ammar ◽  
H.A. Abdel-Rahman
Keyword(s):  
Urban Areas ◽  
Culex Pipiens ◽  
Mosquito Species ◽  
Chemical Characteristics ◽  
Mean Values ◽  
Physico Chemical ◽  
Mosquito Breeding ◽  
Culiseta Longiareolata ◽  
Different Characteristics ◽  
Larval Species

Certain physico-chemical characteristics of mosquito breeding habitats [temperature, pH, salinity, turbidity, dissolved oxygen (DO) and nitrite] were examined relative to the distribution of mosquito larval species in two urban areas of Cairo Governorate namely El- Muqattam (M) and Abu-Seir (A). Mean values and ranges of such characteristics for the reported mosquito species (<em>Culex pipiens</em>, <em>Cx. perexiguus</em>, <em>Ochlerotatus caspius</em>, <em>Cx. pusillus</em> and <em>Culiseta longiareolata</em>) were reported. In conclusion, based on the significant correlations of the different characteristics with the abundance of the two common larval species (<em>Culex pipiens</em> and <em>Cx. perexiguus</em>), salinity and DO may be considered the predictor variables associated with the immature abundance. Considering altogether mosquitoes, there is an increasing presence from planned safe (M) to unplanned unsafe (A) habitats mainly due to turbidity and nitrite.

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 Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges

2021 ◽  
pp. 12-20
Author(s):  
Victor C. Wabali ◽  
Winifred C. Chukwu
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Total Solid ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
Wax Coating

Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The goal of this study is to extend the shelf life of harvested oranges by the application of Aloe Vera wax, paraffin wax and polyethylene film to evaluate the treatment that will enhance physico-chemical parameters as well sensory characteristics. Other parameters examined were weight loss, pH, Total sugar (brix), Total solid, ash, moisture and vitamin C content. Results indicated that weight loss was observed across samples, however the weight loss was least with Aloe vera coated oranges which showed a significantly higher weight value (170.57 gm) after 3 weeks of storage. Sensory profile results showed that Aloe vera coated oranges had higher color and overall acceptability scores of 6.65 and 7.20 respectively. Also, the aloes vera coated oranges showed higher vitamin C content (24.15 mg/100 ml), indicating that oranges coated with Aloe vera gel prevented the deterioration of vitamin C during the period of storage.

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.

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

2021 ◽  
pp. 108201322110037
Author(s):  
Suresh Kumar Paramasivam ◽  
Amelia Keran David ◽  
Saraswathi Marimuthu Somasundaram ◽  
Backiyarani Suthanthiram ◽  
Karur Nallappagounder Shiva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Microscopic Analysis ◽  
Chemical Characteristics ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Influence Of Food ◽  
Cellular Integrity

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%–35% and 19%–30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg−1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

scholarly journals Studies on changes in quality characteristics of Indian horse chestnut (Aesculus indica Colebr.) flour during storage

2017 ◽  
Vol 9 (1) ◽  
pp. 445-450
Author(s):  
Pradeep Kumar ◽  
N. S. Thakur
Keyword(s):  
Reducing Sugars ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Absorption Capacity ◽  
Horse Chestnut ◽  
Total Sugars ◽  
Overall Acceptability ◽  
C Storage ◽  
Physico Chemical ◽  
Edible Purpose

Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.

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