Sensory Attributes and Physicochemical Characteristics of Cultured Buttermilk prepared by Partial Substitution of Milk with Paneer Whey

This work was conducted to determine the effect of the partial replacement of NaCl by KCl and CaCl2 (expressed as percentages, wt/vol) on the microbial stability and physicochemical characteristics of seasoned cracked olives using a simplex centroid mixture design. Neither Enterobacteriaceae nor lactic acid bacteria were found during the 50 days that olive packages were monitored. Therefore, microbial instability was considered due to the growth of yeasts, which were the only detected microorganisms; Saccharomyces cerevisiae and Pichia membranifaciens were the most relevant species. Yeasts decreased during the first 21 to 30 days after packing, but their populations rose to 3.5 log CFU/ml by the end of the storage period, clearly causing product deterioration. The partial substitution of NaCl with the other chloride salts slightly altered the phase of microbial inhibition and regrowth. Most of the quality characteristics were not affected by the use of the alternative salt mixtures, but the pH values and Cl− concentrations in brine decreased as the CaCl2 concentration increased. Hence, seasoned cracked table olives can be produced using a lower proportion of NaCl without causing significant changes in the shelf life and product quality, although further detailed studies are necessary to guarantee the stability of products packed with specific salt mixtures.

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Effect of partial substitution of milk by whey on the sensory and physicochemical characteristics of quinoa ice cream

Ingeniería e innovación ◽

10.21897/23460466.2103 ◽

2020 ◽

Vol 8 (1) ◽

pp. 6

Author(s):

Jhoseline S. Guillen ◽

Noemí J. Aranda

Keyword(s):

Sensory Analysis ◽

Statistical Significance ◽

Research Work ◽

Ice Cream ◽

Physicochemical Characteristics ◽

Soluble Solids ◽

Partial Substitution ◽

Hedonic Scale ◽

Solids Content

In the present research work, the objective was to evaluate the effect of partial substitution of milk by whey in the sensory and physicochemical characteristics of quinoa ice cream. Four formulations with different concentrations of whey (0, 25, 75 and 100%) were made. The sensory analysis of the formulations was carried out with 31 panelists using a five-point hedonic scale that allowed the taste, aroma, color, and sweetness of the ice cream to be evaluated. The physicochemical characteristics of the formulation that obtained the highest score in the sensory analysis were evaluated for 40 days. The characteristics consisted of the determination of acidity, pH, soluble solids content and overrun percentage. A statistical analysis was performed to evaluate the means and statistical significance of sensory and physicochemical characteristics. The F1 formulation obtained the highest score in the perception of taste, aroma and color, compared to the control formulation F0 (p <0.05). The 40-day storage of ice cream with 25% whey and 75% milk (F1), showed an increase in acidity and pH, and a decrease in the percentage of overrun. The content of soluble solids remained constant from day 10. In conclusion, whey can be a substitute for milk in the elaboration of ice cream at a level of 25%, improving the taste and aroma of the product, also of nutritional quality, since it has a higher protein content than milk.

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Preparation and Evaluation of Value Added Functional Whey Based Dairy Drink Using Spirulina Powder

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1010.058 ◽

2021 ◽

Vol 10 (10) ◽

pp. 481-488

Author(s):

Srushty Patil Raman Seth

Keyword(s):

Fatty Acid ◽

Protein Content ◽

Essential Fatty Acid ◽

Sensory Quality ◽

Value Added ◽

Quality Attributes ◽

Sensory Attributes ◽

Overall Acceptability ◽

Paneer Whey ◽

Preparation And Evaluation

Paneer whey was fortified with spirulina powder at two concentrations (0.3 and 0.5 %) for preparation of ready-to-serve (RTS) drink and evaluated for various physico-chemicals and sensory attributes during storage at 8°C. The study revealed that whey based spirulina drink containing 0.3% spirulina powder scored maximum for almost sensory quality attributes, i.e. appearance, color, flavor, odour and overall acceptability and showed protein content 0.76 %, essential fatty acid 8.023%,iron 5.16 ppm and calcium 137.37 ppm during the storage at refrigeration temperature over a period of 60 days.

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Physicochemical characteristics and sensory attributes of meat from heavy-weight Iberian and F1 Large White × Landrace pigs finished intensively or in free-range conditions1

Journal of Animal Science ◽

10.1093/jas/sky181 ◽

2018 ◽

Vol 96 (7) ◽

pp. 2734-2746 ◽

Cited By ~ 8

Author(s):

J Almeida ◽

M C Bressan ◽

J Santos-Silva ◽

O Moreira ◽

C Bettencourt ◽

...

Keyword(s):

Physicochemical Characteristics ◽

Sensory Attributes ◽

Large White ◽

Heavy Weight ◽

Free Range

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Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel

International Journal of Food Properties ◽

10.1080/10942912.2020.1835954 ◽

2020 ◽

Vol 23 (1) ◽

pp. 1979-1992

Author(s):

Mohsen Estaji ◽

Toktam Mohammadi-Moghaddam ◽

Leila Gholizade-Eshan ◽

Ali Firoozzare ◽

Moosa-Al-Reza Hooshmand-Dalir

Keyword(s):

Antioxidant Activity ◽

Physicochemical Characteristics ◽

Sensory Attributes

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Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

Annals of Tropical Research ◽

10.32945/atr4119.2019 ◽

2019 ◽

pp. 106-121

Author(s):

Clarita Morbos ◽

Melogen Bandalan ◽

Jenalyn Gonzaga ◽

Eliza Cabugawan ◽

Lorina Galvez

Keyword(s):

Mung Bean ◽

Physicochemical Characteristics ◽

Sensory Attributes ◽

Production Costs ◽

Optimum Level ◽

Physicochemical Composition ◽

Substitution Level ◽

Yield Production ◽

Bean Flour ◽

Meat Substitute

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.

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