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.

Studies on the development and storage of cocoa -mulhati guava based products

2017 ◽  
Vol 36 (02) ◽  
Author(s):  
Kanika Pawar ◽  
D. K. Sharma ◽  
M. K. Garg ◽  
V. K. Singh
Keyword(s):  
Ascorbic Acid ◽  
Milk Powder ◽  
Skim Milk ◽  
Value Added ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Soluble Solids ◽  
Total Phenols ◽  
Overall Acceptability ◽  
Value Added Products

Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physico-chemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa- mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

scholarly journals Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition and Onset of Crystallinity of Skim-Milk Powder

2018 ◽  
Author(s):  
Martin G. Buehler
Keyword(s):  
Glass Transition ◽  
Shelf Life ◽  
Dielectric Relaxation ◽  
Loss Tangent ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dielectric Relaxation Spectroscopy ◽  
Scanning Calorimetry ◽  
Boundary Curves

This paper describes the dielectric relaxation spectroscopy (DRS) method for obtaining glass transition temperature and the onset of crystallinity of skim milk powder (SMP). The methodology consists of exposing SMP samples to numerous constant temperatures, T, and water activities, aw, and measuring the relaxation time. Measurements are based on changes in the loss-tangent height at its peak frequency. Glass transition times are identified at peaks in the loss-tangent height versus time curve and the onset of crystallinity times are identified when the loss-tangent height collapses. The analysis leads to two boundary curves: glass transition Tg, aw curve and the onset of crystallinity Tc, aw curve. They separate the SMP stable (long shelf life) and unstable (short shelf life) regions. Two curve fitting algorithms were developed for (a) aw2, tg curve where tg is the time to glass transition and aw2, tc curve where time tc is the time to onset of crystallinity and (b) Tg, aw and Tc, aw boundary curves. Finally, the DRS data are compared to differential scanning calorimetry (DSC) results.

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

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.

scholarly journals Method validation and determination of hydroxymethyl furfural (HMF) and furosine as indicators to recognize adulterated cow’s pasteurized and sterilized milks made by partial reconstitution of skim milk powder

2019 ◽  
Vol 9 (2) ◽  
pp. 3842-3848
Keyword(s):  
Method Validation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Hplc Method ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Hydroxymethyl Furfural ◽  
Relative Standard ◽  
Significant Difference

In this research, Hydroxymethylfurfural (HMF) and Furosine, the two important markers of Maillard reaction, were determined as potential indicators in order to identify the adulteration of skim milk powder (SMP) addition (instead of milk solid non-fat) for the formation of cow’s milk (Pasteurized and sterilized). Method validation was performed by HPLC. Pasteurized and sterilized milks (2.5% fat) with 25, 50 or 75% reconstitution of milk powder were produced. By using HPLC method, there was a significant relation between HMF and furosine contents and an increase of SMP content. The correlation between the amount of added powder and HMF or furosine concentration was almost linear. Thus, the amount of SMP addition could be determined by quantification of HMF and furosine. Sensory evaluation and optical properties of treatments were also assessed. The sensory acceptance was significantly decreased by increasing SMP substitution. Colorimetric evaluation did not show a significant difference between the treatments. The intera-day and inter-day relative standard deviation (RSD%) was 5.9% and 4.1% for HMF and furosine, respectively. The recovery rates were 85% and 91% and the LOD values for HMF and furosine were 0.05 and 0.02 ppm, respectively. The markers were realized effective and applicable for detecting SMP addition adulteration in pasteurized and sterilized cow’s milk.

scholarly journals Quality properties of non-fat yogurt with addition of whey protein concentrate

2007 ◽  
Vol 23 (5-6-1) ◽  
pp. 291-299 ◽  
Author(s):  
M. Sady ◽  
J. Domagała ◽  
T. Grega ◽  
D. Najgebauer-Lejko
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Quality Properties ◽  
Sensory Score ◽  
Ph Level

The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
M. R. Patil ◽  
C. D. Khedkar ◽  
C. D. Chavan ◽  
P. S. Patil
Keyword(s):  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
International Standards ◽  
Plate Count ◽  
Physico Chemical ◽  
Significant Difference

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P less than 0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

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.

scholarly journals Production, Preservation and Shelf-Life Evaluation of Wine from Banana Fruit (Musa acuminata Colla)

2020 ◽  
pp. 47-61
Author(s):  
O. P. Obiekezie ◽  
B. J. O. Efiuvwevwere ◽  
O. C. Eruteya
Keyword(s):  
Shelf Life ◽  
Sodium Benzoate ◽  
Total Coliform ◽  
Musa Acuminata ◽  
Banana Fruit ◽  
Alcohol Content ◽  
Wine Production ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Shelf Life Studies

Aims: The investigation focused on production, preservation and shelf-life study of wine from banana fruit (Musa acuminata). Study Design: This work is based on completely randomized design with two replications and the average values calculated for mean comparison. Place and Duration of Study: Food and Industrial Microbiology laboratory, Department of Microbiology, University of Port Harcourt, Nigeria, September, 2018 to March, 2019. Methodology: Analyses performed using standard methods were microbiological, physicochemical and sensory evaluations. Sodium benzoate concentrations of 5 and 25 ppm were used for shelf life studies. Banana ‘must’ was analyzed at 4 day intervals for 12 days while produced wine was analyzed at 5 day intervals for 25 days during storage. Results: Changes in total heterotrophic counts (THCs), total coliform counts (TCCs) and fungal counts (FCs) occurred during fermentation, resulting in maximum THCs of 5.02, TCCs of 3.60 and FCs of 8.87 log10 cfu ml-1 on days 4, 4 and 8 respectively. Acetobacter and Saccharomyces were pronounced in wine without preservative (control) throughout storage. Mean pH of ‘must’ was 5.8±0.30 while alcohol content was 0.28±0.03% on day 0 but as fermentation progressed, mean pH was reduced while mean alcohol content increased. Mean pH of wine preserved with 5 ppm varied slightly throughout storage but mean pH of control and 25 ppm preserved wine decreased from 3.7±0.20 on day 0 to 3.2±0.23 on day 25. Sensory attributes (overall acceptability) on day 12 was most preferred while during shelf-life studies, significant difference in overall acceptability of the different wines at P=.05 occurred. Wine preserved with 5 ppm had the best organoleptic quality but 25 ppm preserved wine showed the most acceptable microbial quality. Conclusion: Findings show that banana is a good substrate for wine production and 5 ppm sodium benzoate retained the qualities of the wine.

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