scholarly journals Changes in chemical constituents and overall acceptability of papaya jam fortified with soya protein during storage

2020 ◽  
Vol 88 (1) ◽  
Author(s):  
Dimas Bayu PINANDOYO ◽  
Arisadi MASNAR
Keyword(s):  
Crude Protein ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Soya Protein ◽  
Plate Count ◽  
Protein Concentrate ◽  
Overall Acceptability ◽  
Total Plate Count ◽  
Soya Protein Concentrate ◽  
Papaya Pulp

Processed fruit products commonly contain very low protein due to the heat treatment during processing period. This article presents the researchresults concerning the increase of nutrition value of papaya jam fortified with soya protein concentrate. Papaya jam prepared with ratio 40:1, 40:2, 40:3, 40:4, and 40:5 (v/v) of papaya pulp and soya protein concentrate. The treatment of papaya jam and soya protein with the highest acceptability was then analyzed for the changes in chemical constituents and overall acceptability at monthly interval during three months of storage. The parameters that being analyzed were moisture content, total soluble solids (TSS), pH, total and reducing sugars, non-enzymatic browning, acidity, ascorbic acid, total carotenoid, total phenol, crude protein, and total plate count.  The results showed that fortified papaya jams prepared with papaya pulp and soy protein concentrate ratio at 40:1 had the highest acceptability. During storage time it revealed that moisture content, TSS, pH, total and reducing sugars, and non-enzymatic browning increased, while acidity, ascorbic acid, total carotenoids, phenols, total antioxidants and crude protein contents of jam decreased. Fortification of papaya jam with soya protein concentrate (40:1 v/v) increased crude protein content on average from 3.15% to 4.16%. Total plate count (TPC) indicated that no microbial contamination during 3 months storage period. It can be concluded that papaya jam fortified with soya protein concentrate remained acceptable during storage although the acceptability decreased over time.

Proximate, microbial and mineral compositions of Millet Pennisetum gluacuum L. and sorghum bicolor compounded straw feed for ruminant

2021 ◽  
Vol 3 (2) ◽  
pp. 009-014
Author(s):  
Bello Muhammed magaji ◽  
Femi Maroof Adams ◽  
Azeez Ayodeji Tijani ◽  
Bamidele Joshua Awogbemi ◽  
Temitope Oluwaranti Alake ◽  
...  
Keyword(s):  
Sorghum Bicolor ◽  
Crude Protein ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Crude Fibre ◽  
Total Plate Count ◽  
Mineral Compositions ◽  
Digestible Protein ◽  
Ruminant Feed

The study was aimed for the production and determination of the proximate, microbiological and mineral compositions of Millet Pennisetum gluacuum L. and Sorghum bicolor compounded straw feed for ruminant production. The result revealed a pH 5.791 which is suitable for fibre in the feed and promote chewing and rumination processes in the rumen, low percentage moisture content of 1.37 was recorded due to high drying in the field, high percentage fat and crude protein of 4.67 and 6.97 respectively this was as a result of the inclusion of groundnut cake as source of protein and fat in the feed, percentage digestible protein was 3.58, crude fibre value of 27.56 which satisfied the 18% requirement in the diet of ruminants, percentage carbohydrate was 54.2, and estimated energy value (Kcal) 286.95. Microbiological analysis showed a total plate count of 5 x10-4 cfu/g, Mould count of 1 x10-3 cfu/g, while Yeast, Staphylococcus, Coliform, Shigella, Salmonella and Escherichia coli count were not detected respectively. Mineral composition of sorghum and millet Pennisetum gluacuum compounded straw feed showed the presence of Fe, Na, K, Mg, Zn, Cu Mn, and Cr as 120.4189mg/kg, 570.9844 mg/kg, 227.1493 mg/kg, 568.2669 mg/kg, 12.9195mg/kg, 14.0666mg/kg, 62.9926mg/kg respectively and 18.584 mg/kg while Ni and Pb were not detected in the formulated ruminant feed.

Effect of Level of Inclusion of Antigen-Fee Soya Protein Concentrate in a Whey-Based Milk Substitute for Calves

1984 ◽  
Vol 1984 ◽  
pp. 138-138
Author(s):  
I J F Stobo ◽  
P Ganderton ◽  
M W Perfitt
Keyword(s):  
G Protein ◽  
Dietary Protein ◽  
Soya Protein ◽  
Protein Diet ◽  
List Type ◽  
Protein Concentrate ◽  
Type Number ◽  
Bull Calves ◽  
Soya Protein Concentrate ◽  
Milk Substitute

The objectives of the experiment were:1.To assess the suitability of antigen-free soya protein concentrate (SPC) and whey products as major ingredients and the sole protein source in milk substitute diets for calves.2.To compare the effects of inclusion rates of 0, 350 and 700 g protein from SPC/kg dietary protein.3.To investigate the suitability of introducing these diets to calves at 2 or at 16 days of age.A fat-filled whey based milk substitute (diet WP1) was compared with similar diets in which SPC provided 350 g/kg protein (diet SK1J or 700 g/kg protein (diet SK2). Thirty-six Friesian bull calves were given one of these three diets reconstituted in water (1 powder:6 water w/w), offered at 38°C by bucket to appetite in two feeds daily, either at 2 days of age or after a 14-day period in which they were given a skim-based milk substitute (diet WP4).

scholarly journals Effect of Pasteurization Temperature on the Quality of Goat Cheese

2014 ◽  
Vol 7 ◽  
pp. 93-97
Author(s):  
Smita Gutung ◽  
Baidya Nath Prasad Sah
Keyword(s):  
Rating Scale ◽  
Goat Milk ◽  
Plate Count ◽  
Study Quality ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Total Plate Count ◽  
Hedonic Rating ◽  
Goat Cheese

The research was carried to study quality and yield of goat cheese by varying pasteurisation conditions; 63°C for 30min (Sample A), 80°C for 10min (Sample B) and 90°C for 60sec (Sample C). Titrable acidity, pH, moisture, fat, protein and ash, total plate count, Coliform count of goat milk, cheese samples A, B, and C were measured. There were fat recoveries of 67.23%, 67.72%, and 70.15% while protein recoveries of 71.15%, 66.88, and 69.32 respectively in the samples A, B, and C. The samples A, B, and C had moisture content of 59.72%, 63.15%, and 64.3%. The samples were subjected to sensory evaluation in term of color, flavor, texture, taste and overall acceptability on a 9-point hedonic rating scale. The data obtained were analysed statistically (p<0.05). Sample C was ranked the best. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10616 J. Food Sci. Technol. Nepal, Vol. 7 (93-97), 2012   

scholarly journals Dietary soya protein concentrate enriched with isoflavones reduced fatty liver, increased hepatic fatty acid oxidation and decreased the hepatic mRNA level of VLDL receptor in obese Zucker rats

2006 ◽  
Vol 96 (2) ◽  
pp. 249-257 ◽  
Author(s):  
Oddrun A. Gudbrandsen ◽  
Hege Wergedahl ◽  
Sverre Mørk ◽  
Bjørn Liaset ◽  
Marit Espe ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Liver ◽  
Soya Protein ◽  
Zucker Rats ◽  
Mrna Levels ◽  
Protein Concentrate ◽  
Vldl Receptor ◽  
Soya Protein Concentrate ◽  
Triacylglycerol Level ◽  
Obese Zucker Rats

Casein-based diets containing a low (LDI) or high (HDI) dose of soya protein concentrate enriched with isoflavones were fed to obese Zucker rats for 6 weeks. HDI feeding, but not LDI feeding, reduced the fatty liver and decreased the plasma levels of alanine transaminase and aspartate transaminase. This was accompanied by increased activities of mitochondrial and peroxisomal β-oxidation, acetyl-CoA carboxylase, fatty acid synthase and glycerol-3-phosphate acyltransferase in liver and increased triacylglycerol level in plasma. The decreased fatty liver and the increased plasma triacylglycerol level appeared not to be caused by an increased secretion of VLDL, as HDI decreased the hepatic mRNA levels of apo B and arylacetamide deacetylase. However, the gene expression of VLDL receptor was markedly decreased in liver, but unchanged in epididymal white adipose tissue and skeletal muscle of rats fed HDI, indicating that the liver may be the key organ for the reduced clearance of triacylglycerol-rich lipoproteins from plasma after HDI feeding. The n−3/n−6, 20:4n-/8:2n−6 and (20:5n−3+22:6n−3)/18:3n−3 ratios were increased in liver triacylglycerol by HDI. The phospholipids in liver of rats fed HDI contained a low level of 20:4n−6 and a high level of 20:5n−3, favouring the production of anti-inflammatory eicosanoids. When obese Zucker rats were fed soya protein, this also resulted in reduced fatty liver, possibly through reduced clearance of VLDL by the liver. We conclude that the isoflavone-enriched soya concentrate as well as soya protein may be promising dietary supplements for treatment of non-alcoholic fatty liver.

scholarly journals Milk quality in small farms from Southern Region of Brazil

2020 ◽  
Vol 50 (10) ◽  
Author(s):  
Lucas Candiotto ◽  
Regis Luis Missio ◽  
José Ricardo da Rocha Campos ◽  
André Brugnara Soares ◽  
Felipe Candiotto ◽  
...  
Keyword(s):  
Crude Protein ◽  
Raw Milk ◽  
Fat Content ◽  
Southern Region ◽  
Plate Count ◽  
Smallholder Farms ◽  
Mean Values ◽  
Chemical Indicators ◽  
Total Plate Count ◽  
The Mean

ABSTRACT: This study aimed to evaluates some physical chemical aspects of chilled raw milk that meet Brazilian quality standards in smallholder farms from southern Region of Brazil. The fat content, crude protein (CP), total solids (TS), somatic cell count (SCC), and total plate count (TPC) of the chilled raw milk from 78 smallholder farms was analyzed between Oct 2014 and Feb 2017. It was found that 96% of the samples met the Brazilian regulations for fat content, 87% for CP, and 91% for TS. The mean values of TPC and SCC were higher than the maximum limits established by Brazilian regulations. Smallholder farms from Southern Region of Brazil produce milk with an adequate standard for the main chemical indicators. However, there is an important gap in compliance with hygienic-sanitary practices, leading to high levels of chilled raw milk that does not meet the limits of Brazilian regulations.

scholarly journals Quality evaluation of ready-to-eat fish ball in curry

2014 ◽  
Vol 11 (1) ◽  
pp. 35-43 ◽  
Author(s):  
AD Kolekar ◽  
AU Pagarkar
Keyword(s):  
Escherichia Coli ◽  
Peroxide Value ◽  
Quality Evaluation ◽  
Storage Period ◽  
Plate Count ◽  
Total Volatile ◽  
Initial Value ◽  
Overall Acceptability ◽  
Chilled Storage ◽  
Total Plate Count

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 102 to 2.4 x 104 cfu g-1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days. DOI: http://dx.doi.org/10.3329/sja.v11i1.18373 SAARC J. Agri., 11(1): 35-43 (2013)

Effect of processing, packaging and storage-temperature based hurdles on the shelf stability of sautéed ready-to-eat Ruspolia nitidula

2016 ◽  
Vol 2 (4) ◽  
pp. 245-253 ◽  
Author(s):  
G. Ssepuuya ◽  
R.O. Aringo ◽  
I.M. Mukisa ◽  
D. Nakimbugwe
Keyword(s):  
Ambient Temperature ◽  
Peroxide Value ◽  
Storage Temperature ◽  
Acid Value ◽  
Plate Count ◽  
Shelf Stability ◽  
Overall Acceptability ◽  
Chilled Storage ◽  
Total Plate Count ◽  
Hedonic Scale

Ruspolia nitidula (an edible grasshopper) is a seasonal delicacy in Uganda and its neighbouring countries, with a postharvest shelf stability of 1-2 days. Our previous processing research increased the shelf stability of ready-to-eat R. nitidula to 12 weeks at ambient temperature. However, there is need to double the shelf-life to cover the 20-24 weeks between swarming seasons and, increase the efficiency and cost effectiveness of the processing and packaging techniques developed. This research investigated the effectiveness of 9 preservation hurdles on the microbial (total plate count), sensorial (overall acceptability) and chemical (acid value, peroxide value and thio-barbituric acid value) stability of ready-to-eat R. nitidula. Chilled storage and ambient temperature storage of the vacuum packed product increased the shelf stability of R. nitidula from 12 to 22 weeks. After 22 weeks of storage, the products had an overall acceptability of 6-7 on a 9-point hedonic scale, a total plate count of <4 log cfu/g, an acid value of approximately <1 mg KOH/g, a peroxide value of <21.50 meq O2/kg and a thio-barbituric value of <0.079. Either chilled storage or vacuum packaging are suitable means of preserving dried ready-to-eat edible grass hoppers and can be used depending on availability. Further research into increasing the shelf stability of R. nitidula at room temperature will be very beneficial to its commercialisation.

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