scholarly journals PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

2013 ◽  
Vol 11 (2) ◽  
pp. 74
Author(s):  
Titiek F. Djaafar ◽  
Nurdeana Cahyaningrum ◽  
Heni Purwaningsih
Keyword(s):  
Toxic Substance ◽  
Essential Amino Acids ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Traditional Foods ◽  
Hedonic Method ◽  
Maximum Value ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Rice Vinegar

<p>Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.</p>

scholarly journals PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

2013 ◽  
Vol 11 (2) ◽  
pp. 74
Author(s):  
Titiek F. Djaafar ◽  
Nurdeana Cahyaningrum ◽  
Heni Purwaningsih
Keyword(s):  
Traditional Method ◽  
Toxic Substance ◽  
Essential Amino Acids ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Traditional Foods ◽  
Maximum Value ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Rice Vinegar

<p>Increasing price of soybean becomes a serious problem for</p> <p>producers of traditional foods such as tempeh and tofu. These</p> <p>traditional foods are important protein sources for many Indonesian</p> <p>people. Tribal bean (<em>Canavalia virosa</em>) could be used as</p> <p>a substitution of soybean for tempeh and tofu processing. This</p> <p>study aimed to determine physico-chemical characteristics of</p> <p>tribal bean and its products such as tofu and tempeh. Tribal bean</p> <p>old pods were peeled manually in the Postharvest and Agricultural</p> <p>Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds</p> <p>were dried until 10% water content and their epidermis were</p> <p>removed mechanically by using an abrasive peeler to produce</p> <p>yellowish clean peeled beans. The beans were analyzed physically</p> <p>and chemically using the standard prosedure. Since the tribal</p> <p>bean seeds contained high HCN, to minimize HCN content the</p> <p>beans were presoaked for 48 hours in water. The beans were then</p> <p>mixed with soybean at a ratio of 50:50 or 25:75 and processed</p> <p>for making tempeh and tofu using traditional method. Physicochemical</p> <p>and organoleptic characteristics of the tribal bean tempe</p> <p>and tofu were analysed, involving organoleptic test with hedonic</p> <p>method, texture, as well as water, ash, protein and crude fiber</p> <p>contents. The results showed that tribal bean contained protein</p> <p>(37.30%), essential amino acids, minerals and fiber (3.1%), and</p> <p>a toxic substance HCN. Presoaking the beans in water for 48</p> <p>hours significantly reduced HCN content by 98.51%, from 1334</p> <p>ppm. Tofu made of a mixture of tribal bean and soybean at a</p> <p>ratio of 25:75 plus 2% rice vinegar as a coagulant has a white</p> <p>color and normal flavor appearances, and was accepted by</p> <p>panelists. The tribal bean tempeh contained 78.1% water, 1.21%</p> <p>ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh</p> <p>made of a mixture of tribal bean and soybean at ratios of 50:50</p> <p>and 25:75 showed good characters (flavor, taste, color, and</p> <p>texture) and panelist acceptance, as well as nutrition values (76%</p> <p>water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14%</p> <p>lipid). However, HCN content in the tofu was still higher (85 ppm</p> <p>HCN) than the recommended maximum value of 50 ppm. This</p> <p>study suggests that tribal bean is more suitable for tempeh than</p> <p>for tofu based on its HCN content.</p>

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

scholarly journals Impact of Different Processing Methods on Physico-chemical Characteristics and Antioxidant Activity of Peanut Milk

2021 ◽  
Author(s):  
T. Siva Sakthi ◽  
V. Meenakshi ◽  
S. Kanchana
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Damage ◽  
Shelf Life ◽  
Ph Value ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Processing Methods ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Study Results

Background: Peanut milk was prepared by different processing methods like fresh, blanching, soaking, roasting and germination methods and analyzed its physico chemical properties like pH, TSS, acidity, viscosity and colour value and also analyzed its antioxidant activity in both the selected local and CO 6 peanut varieties and studied the effect of processing methods on physico chemical properties, organoleptic characteristics and antioxidant activity. Methods: Local and CO 6 peanut variety were selected for preparation of peanut milk by five different processing methods like fresh, blanching (121°C 15 psi for 2 mins), soaking for 3 hrs, roasting (roasting for 5 mins followed by soaking 3 hrs) and germination (8 hrs) pretreatments were done. Then grinded (1:3 ratio of kernel to water), filtered by using muslin cloth, slurry was separated. Then the peanut milk was homogenized for 5 mins and double pasteurized (85°C for 15 mins). Result: The present study results reported that physico chemical properties of peanut milk (local and CO 6 variety) pH value varied between 6.3-6.9, TSS 11-13°Bx, viscosity 4.80-5.00 (Cp/100 ml), acidity 0.04-0.08 (g%), colour value L*a*b was higher (91.02, 0.97, 12.47) in control peanut milk from both the local and CO 6 variety respectively. Antioxidant activity was significantly higher in peanut milk developed from roasting method (roasting for 5 mins followed by soaking 3 hrs) in both the peanut varieties. Antioxidant activity of the peanut milk is also important for maintaining the shelf life of the product and prevent oxidative damage in human being.

scholarly journals Dairy products of treatment and prophylactic action with the new cryopowder

2019 ◽  
Vol 21 (91) ◽  
pp. 110-117
Author(s):  
Yu. R. Gachak ◽  
O. R. Mikhailitskaya ◽  
B. V. Gutyj ◽  
L. R. Kuzio ◽  
V. I. Beliak
Keyword(s):  
Amino Acids ◽  
Dairy Products ◽  
Mass Fraction ◽  
Essential Amino Acids ◽  
Optimum Dose ◽  
Regulatory Requirements ◽  
Natural Properties ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Physico Chemical

In recent years, more and more attention of scientists is attracted by food products of medical and prophylactic purposes, which contain natural vegetable supplements, which, due to their natural properties, give the dairy products functional properties. The use of natural additives in various aggregate states allows to replenish the deficit of essential nutrients, increase the non-specific resistance of the organism to the action of adverse environmental factors. The clever combination of cryopowders of vegetable origin and dairy basis has great prospects, both technologically and socially. As a milk base, dairy cheese of different fat content was used and the technology of cheese desserts with a different mass fraction of fat using cryopowder “Buriak” was developed. The expediency of use of cryopowder “Buriak” in the technology of new sweet cheesecake masses has been substantiated. The optimum dose of cryopowder “Buriak” is offered. The possibility of using the cryopowder “Buriak” as a component of therapeutic and preventive cheesecake desserts was studied. The amount of this dietary supplement varies depending on the mass fraction of fat in the milk base. Organoleptic, physico-chemical and microbiological characteristics have been studied in the experimental samples of new products. The analysis of organoleptic characteristics of cheese desserts with cryopowder “Buriak” shows that significant changes have not been experienced and fully complied with regulatory requirements. Thus, the color of sweet cheesecakes was light beet, raspberry with separate white splashed chopped powdered cryogenic supplements. The smell of cheesecake remains fresh, sour milk. When adding cryopowder “Buriak” in cheeses, energy value grew. The revealed changes in the amino acid composition of the cheese mass indicate that the use of cryopowder “Buriak” can increase the nutritional and biological value of the protein component. In particular, an increase in the total amount of amino acids has been determined by 1.73%, and in the composition of essential amino acids by 1.16% and by substitutes – by 2.17%. The offered products expands the domestic assortment of dairy products of functional direction

Distribution and diversity of aquatic macrophytes and the assessment of physico-chemical parameters of Dakatia beel in Khulna district, Bangladesh

2021 ◽  
Vol 7 (2) ◽  
pp. 118-125
Author(s):  
Md Mahadiy Hasan ◽  
Md Tahidul Islam ◽  
Md Ashikur Rahman Laskar ◽  
Tania Sultana
Keyword(s):  
Dissolved Oxygen ◽  
Aquatic Macrophytes ◽  
Mean Value ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Maximum Value ◽  
Plant Groups ◽  
Physico Chemical ◽  
Total Dissolved Solid ◽  
Submerged Aquatic Macrophytes

The physico-chemical characteristics of water and aquatic macrophytes from Dakatia Beel under Khulna district in Bangladesh were studied within January, 2020 to February, 2021. Twenty three species of aquatic macrophytes belonging to 15 families have been recorded. The aquatic macrophytes in Dakatia Beel collected from several sites belonging to 23 genera and 15 families (Lemnaceae, Pontederiaceae, Araceae, Convolvulaceae, Amaranthaceae, Asteraceae, Fabaceae, Polygonaceae, Ceratophyllaceae, Onagraceae, Parkeriaceae, Cyperaceae, Poaceae, Euphorbiacee, Nymphaceae). We also observed the different plant groups which comprises 6 species of floating, 10 species of emergent and only 2 species of submerged aquatic macrophytes. Dissolved oxygen ranged between 1.78 to 2.2 mg/L with a mean value 1.95 mg/L. The study area showed maximum total dissolved solid 588 ppm and the minimum in 482 ppm with a mean value of 534 ppm. Maximum value of phosphate was noted in 1029 μg/L and minimum 988 μg/L with a mean value of 1005 μg/L. Asian J. Med. Biol. Res. 2021, 7 (2), 118-125

scholarly journals RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS

2019 ◽  
Vol 1 ◽  
pp. 59-64 ◽  
Author(s):  
Alina Tkachenko ◽  
Ivan Syrokhman ◽  
Tetyana Lozova ◽  
Nataliya Ofilenko ◽  
Elena Goryachova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Safety Performance ◽  
Chemical Characteristics ◽  
Quality And Safety ◽  
Point Scale ◽  
Normal Range ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Buckwheat Flour

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners. To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced. On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated.

Sign in / Sign up

Export Citation Format

Share Document