Enhancement of Storage Stability, Textural Profile, Physico-Chemical Parameters and  Sensory Attributes of Chevon Meatballs by Guava Powder Incorporation

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

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Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle

Food Science and Technology International ◽

10.1177/1082013207087813 ◽

2007 ◽

Vol 13 (6) ◽

pp. 423-435 ◽

Cited By ~ 7

Author(s):

Dayun Zhao ◽

Jian Tang ◽

Xiaolin Ding

Keyword(s):

Brassica Juncea ◽

Latent Variables ◽

Yangtze River Delta ◽

Sensory Attributes ◽

Sensory Properties ◽

Large Set ◽

Chemical Parameters ◽

Flavour Compounds ◽

Umami Taste ◽

Physico Chemical

To characterise the flavour of the indigenous Chinese potherb mustard (Brassica juncea, Coss.) pickle, 28 samples representing two typical types with different brining storage time were sourced from 14 cities in the Yangtze River Delta Megalopolis area in China, either short time storage or long time storage pickles sampled from cities open markets. Pickle samples were assessed by descriptive sensory evaluation conducted using a trained panel and an established pickle flavour lexicon. Pickle samples were also analysed for flavour components, as expressed by physico-chemical parameters. The relationships between the flavour compounds and sensory properties of pickles were studied by the partial least squares (PLS) regression method. Results demonstrated that some latent variables both in the independent variables (physico-chemical parameters) and dependent variables (taste sensory attributes) can be extracted to build the PLS models for prediction. PLS1 regression of sensory data revealed that preference was predominantly related to umami taste, whereas umami taste was mainly related to free amino acid of glutamic acid and aspartic acid contents in the pickle juice. The biplot of PLS2 with all the samples and variables explained 100% of the X-variables (instrumental measurements) and 85% of the Y-variables (taste sensory attributes). The prediction abilities of the PLS models obtained yield good results for the prediction of taste sensory characteristics of potherb mustard pickle according to physico-chemical parameters analysis. However, the total instrumental analysing parameters collected for judgement of potherb mustard pickle quality was a rather large set of data, sensory values evaluated by trained panelists are relatively convenient to obtain. These results illustrated the application of multivariate analysis as an effective strategy for improving the quality of potherb mustard pickles.

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Effect of banana peel extract on storage stability of banana cv. Sagar

Food Research ◽

10.26656/fr.2017.4(2).323 ◽

2019 ◽

Vol 4 (2) ◽

pp. 488-494

Author(s):

M. Rahman ◽

T.B. Hossain ◽

M.S. Hossain ◽

S. Sattar ◽

Pabitra Chandra Das

Keyword(s):

Shelf Life ◽

Storage Stability ◽

Banana Peel ◽

Chemical Parameters ◽

Storage Study ◽

Potential Source ◽

Physico Chemical ◽

Soluble Solid ◽

Banana Cultivar ◽

Peel Extract

Due to shorter shelf life and inadequate postharvest facilities, every year a huge loss of banana occurs in Bangladesh. An effective postharvest practice can reduce the spoilage rate as well as can extend the shelf life of banana. In this context, this current study was conducted to assess the effect of banana peel extract (BPE) on shelf life and quality characteristics of ripe banana (cultivar: sagar). Four types of ripe banana samples were prepared and were assessed to find the changes of different physico-chemical parameters like weight loss, color, flavor, firmness, total soluble solid (TSS), pH and spoilage rate. Storage study showed that shelf life of banana can be extended around 2-3 days by spraying BPE on the outer surface of ripe banana. Bananas without treatment were completely spoiled on the fifth day of storage whereas 31.25, 50.00 and 69.23% samples were spoiled on that day in case of bananas treated with BPE of 80% ethanol, distilled water and acetone respectively. The best retention of color, flavor and texture was found for samples treated with BPE of 80% ethanol. Finally, this study revealed that banana peel can be used as a potential source to preserve banana with extended shelf stability

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