scholarly journals INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS

2020 ◽  
Vol 2 ◽  
pp. 29-38
Author(s):  
Nataliya Grynchenko ◽  
Olga Tishchenko ◽  
Olga Grynchenko ◽  
Pavel Pyvovarov
Keyword(s):  
Profile Analysis ◽  
New Products ◽  
Chemical Properties ◽  
Food Product ◽  
Quality Parameters ◽  
Quality And Safety ◽  
Structured Systems ◽  
Relative Air Humidity ◽  
Safety Parameters ◽  
Total Carbohydrates

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base. There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value. Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %.

scholarly journals STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER

2019 ◽  
Vol 4 ◽  
pp. 18-27
Author(s):  
Oksana Dzyundzya ◽  
Valentyna Burak ◽  
Іrina Ryapolova ◽  
Nadiia Voievoda ◽  
Mariya Shinkaruk ◽  
...  
Keyword(s):  
New Products ◽  
Quality Parameters ◽  
Partial Replacement ◽  
Quality And Safety ◽  
Study Quality ◽  
Chemical Parameters ◽  
Infrared Drying ◽  
Safety Parameters ◽  
Food Potential ◽  
Food Value

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers. This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60 °С. Chemical parameters, established for developed paste products, are presented. The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins.

Investigation of Some Water Quality Parameters of Pond Water under Mymensingh Municipality

2015 ◽  
Vol 8 (1) ◽  
pp. 85-89
Author(s):  
F Zannat ◽  
MA Ali ◽  
MA Sattar
Keyword(s):  
Water Quality ◽  
Water Samples ◽  
Chemical Properties ◽  
Pond Water ◽  
Quality Parameters ◽  
Water Quality Parameters ◽  
Urban Region ◽  
Mn Toxicity ◽  
Ph Values ◽  
Drinking Water Standard

A study was conducted to evaluate the water quality parameters of pond water at Mymensingh Urban region. The water samples were collected from 30 ponds located at Mymensingh Urban Region during August to October 2010. The chemical analyses of water samples included pH, EC, Na, K, Ca, S, Mn and As were done by standard methods. The chemical properties in pond water were found pH 6.68 to 7.14, EC 227 to 700 ?Scm-1, Na 15.57 to 36.00 ppm, K 3.83 to 16.16 ppm, Ca 2.01 to 7.29 ppm, S 1.61 to 4.67 ppm, Mn 0.33 to 0.684 ppm and As 0.0011 to 0.0059 ppm. The pH values of water samples revealed that water samples were acidic to slightly alkaline in nature. The EC value revealed that water samples were medium salinity except one sample and also good for irrigation. According to drinking water standard Mn toxicity was detected in pond water. Considering Na, Ca and S ions pond water was safe for irrigation and aquaculture. In case of K ion, all the samples were suitable for irrigation but unsuitable for aquaculture.J. Environ. Sci. & Natural Resources, 8(1): 85-89 2015

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

scholarly journals Hyperspectral Imaging Applications in Agriculture and Agro-Food Product Quality and Safety Control: A Review

2013 ◽  
Vol 48 (2) ◽  
pp. 142-159 ◽  
Author(s):  
Laura M. Dale ◽  
André Thewis ◽  
Christelle Boudry ◽  
Ioan Rotar ◽  
Pierre Dardenne ◽  
...  
Keyword(s):  
Product Quality ◽  
Hyperspectral Imaging ◽  
Food Product ◽  
Quality And Safety ◽  
Safety Control ◽  
Product Quality And Safety

scholarly journals Assessment of suppliers in food business: is there a way to estimate the risk?

2017 ◽  
Vol 110 (1) ◽  
pp. 139-154
Author(s):  
Joanna Trafiałek ◽  
Friedrich-Karl Lücke ◽  
Danuta Kołożyn-Krajewska ◽  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Raw Materials ◽  
Food Product ◽  
Assessment Method ◽  
Ease Of Use ◽  
Quality And Safety ◽  
Past Performance ◽  
Simple Method ◽  
Risk Assessment Method ◽  
Dairy Plant

The objective of the study was to develop an easy-to-apply method for assessing the supplier-linked risk in the food business. The method as suggested in the study makes it possible to calculate, using simple mathematical tools, a level of risk involved in the cooperation with a particular supplier. The risk assessment is based on six criteria set for every supplier: type of commodities or products provided by the supplier; period of the cooperation with the supplier; systems applied by the supplier to assure quality and safety; past performance of the suppliers with respect to delayed deliveries, cancelled deliveries, and claimed deliveries owing to improper quality of raw materials. The method developed was validated in three companies: meat plant, dairy plant, and catering facility. A simple method was proposed to assess what risk a particular supplier could bring on the quality and safety of finished food product. This risk assessment method can be applied in different food businesses. The greatest benefit of the method developed consists in its ease of use and functionality. The suggested method can be used by small companies and it does not require any complicated calculations or advanced statistical techniques. The method can be very useful for enterprises; however, it has certain limitations such as knowledge and awareness of its users.

Rapid and Non-Invasive Techniques

2022 ◽  
pp. 41-66
Author(s):  
Muhammad Haseeb Ahmad ◽  
Amna Sahar ◽  
Muhammad Imran ◽  
Muhammad Kamran Khan ◽  
Rabia Shabir Ahmad ◽  
...  
Keyword(s):  
Food Safety ◽  
Quality And Safety ◽  
Safety Issues ◽  
Non Invasive ◽  
Food Items ◽  
Business Meetings ◽  
Safety Parameters ◽  
Invasive Techniques ◽  
Modern Era ◽  
Non Destructive

In this modern era of digitalization and consumer awareness regarding food safety issues, it has become important to build proper strategies that can ensure the quality and safety of the food items from farm to forks. People love to eat at restaurants not only during business meetings but also with their family for fun and entertainment. The choice and safety of the food is vital to attract the consumer in this competitive environment. Previously, conventional methods have been employed for assurance of quality and safety parameters of the food. But in this modern era, there are many potential alternatives that can serve the purpose rapidly and non-destructively. Hence, this chapter describes the rapid and non-destructive methodologies such as fluorescence, NIRS, MIR, and Raman spectroscopy that can be used for the food safety evaluations.

scholarly journals Abundance of macrozoobenthos in relation to bottom soil textural types and water depth In aquaculture ponds

2014 ◽  
Vol 3 (2) ◽  
pp. 1-6
Author(s):  
N Nupur ◽  
M Shahjahan ◽  
MS Rahman ◽  
MK Fatema
Keyword(s):  
Water Depth ◽  
Sandy Loam ◽  
Chemical Properties ◽  
Experimental Period ◽  
Quality Parameters ◽  
Population Densities ◽  
Bottom Soil ◽  
Aquaculture Ponds ◽  
Different Depths ◽  
The Mean

The present experiment was conducted to evaluate the effects of bottom soil textural classes and different water depths on abundance of macrozoobenthos in aquaculture ponds. Three treatments, i.e., ponds bottom with sandy loam (T1), with loam (TS2) and with clay loam (T3) were considered in this experiment. Samples were collected from three different depths (60.96 cm, 106.68 cm and 152.40 cm) with three replications. The ranges of water quality parameters were suitable for the growth of macrozoobenthos during the experimental period. Similarly, chemical properties of soil were also within suitable ranges and every parameter showed comparatively higher ranges in T2. Eight genera were recorded belonging to major groups of Chironomidae, Oligochaeta, Mollusca and Ceratoponogonidae. The highest population densities of Oligochaeta (1200±4.25 per m2), Chironomidae (1422±4.88 per m2), Ceratopogonidae (399±1.56 per m2) and Mollusca (977±2.24 per m2) were found in T2. The population densities of macrozoobenthos showed fortnightly variations in all the treatments. Among the three depths, significantly highest densities of macrozoobenthos were recorded in 106.68 cm in every treatment. The mean abundance of macrozoobenthos was significantly highest in T2. The present study indicates that loamy soil pond bottom along with water depth 106.68 cm is suitable for the growth and production of macrozoobenthos in aquaculture ponds. DOI: http://dx.doi.org/10.3329/ijarit.v3i2.17811 Int. J. Agril. Res. Innov. & Tech. 3 (2): 1-6, December, 2013

Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development

2003 ◽  
Vol 9 (3) ◽  
pp. 151-156 ◽  
Author(s):  
P. Fito ◽  
A. Chiralt
Keyword(s):  
Product Development ◽  
Mass Transport ◽  
Food Systems ◽  
Chemical Properties ◽  
Water Structure ◽  
Food Product ◽  
Transport Pathway ◽  
Heat And Mass Transport ◽  
Physico Chemical ◽  
Food Product Development

The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.

scholarly journals Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy)

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 850 ◽  
Author(s):  
Anna Bonasia ◽  
Giulia Conversa ◽  
Corrado Lazzizera ◽  
Pasqua Loizzo ◽  
Giuseppe Gambacorta ◽  
...  
Keyword(s):  
Genetic Erosion ◽  
Chemical Properties ◽  
Food Product ◽  
Reference Standard ◽  
Large Variability ◽  
Free Sugars ◽  
On Farm Conservation ◽  
Low Levels ◽  
On Farm

Interest in local landraces has unfortunately decreased over, the last decades, in which they have been continuously subjected to a high genetic erosion in favour of new modern varieties. Within the Puglia region (S-E Italy), Foggia province was found to be the richest in vegetable landraces. In the present study, six garlic landraces collected from this area have been assessed for their chemical composition (minerals, organic acids, free sugars, volatile, and phenolic compounds) along with their main morpho-biometrical traits. A commercial genotype was also considered as a reference standard. The landraces show a large variability, but in general high morphological standards, high levels of cations and phenols, and low levels of volatile-(S)-compounds in comparison with the commercial genotype and the literature values. ‘Aglio di Peschici’ and ‘Aglio Rosso di Monteleone di Puglia’ are very rich in minerals and phenols (mainly ferulic acid and iso-rhamnetin). This increase in knowledge on the chemical properties of these garlic landraces could represent a tool for encouraging the consumption of a food product. At the same time, the consumption of these landraces would stimulate their cultivation and could highly contribute to protection against the risk of erosion of agro-biodiversity by their in situ/on-farm conservation.

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