INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES

2020 ◽  
Author(s):  
Z.A Baranova ◽  
◽  
I.B. Krasina ◽  
Keyword(s):  
Organoleptic Properties ◽  
Food Emulsifiers ◽  
Industrial Samples ◽  
Technological Indicator

The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.

Determination of arsenic in industrial samples by pervaporation flow injection with amperometric detection

2009 ◽  
Vol 652 (1-2) ◽  
pp. 266-271 ◽  
Author(s):  
Thusitha W.T. Rupasinghe ◽  
Terence J. Cardwell ◽  
Robert W. Cattrall ◽  
Spas D. Kolev
Keyword(s):  
Flow Injection ◽  
Amperometric Detection ◽  
Industrial Samples

scholarly journals Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Toxins ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 798
Author(s):  
Tina Lešić ◽  
Manuela Zadravec ◽  
Nevijo Zdolec ◽  
Ana Vulić ◽  
Irena Perković ◽  
...  
Keyword(s):  
Meat Products ◽  
Cyclopiazonic Acid ◽  
Tandem Mass ◽  
Spectrometry Method ◽  
Fermented Sausage ◽  
Chromatography Tandem Mass Spectrometry ◽  
Dry Fermented Sausage ◽  
Liquid Chromatography Tandem Mass ◽  
Industrial Samples

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for meat products. Identification of mould species was performed by sequence analysis of beta- tubulin and calmodulin gene, while the determination of mycotoxins aflatoxin B1 (AFB1), ochratoxin A (OTA), and cyclopiazonic acid (CPA) was carried out using the LC-MS/MS (liquid chromatography-tandem mass spectrometry) method. The results showed a significantly higher number of mould isolates and greater species (including of those mycotoxigenic) diversity in traditional Kulen samples in comparison with the industrial ones. P. commune, as a potential CPA-producer, was the most represented in traditional Kulen (19.0%), followed by P. solitum (16.6%), which was the most represented in industrial Kulen samples (23.8%). The results also showed that 69% of the traditional sausage samples were contaminated with either CPA or OTA in concentrations of up to 13.35 µg/kg and 6.95 µg/kg, respectively, while in the industrial samples only OTA was detected (in a single sample in the concentration of 0.42 µg/kg). Mycotoxin AFB1 and its producers were not detected in any of the analysed samples (<LOD).

scholarly journals Determination and Metabolite Profiling of Mixtures of Triterpenoid Saponins from Seeds of Chilean Quinoa (Chenopodium quinoa) Germplasm

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1867
Author(s):  
Archis Pandya ◽  
Björn Thiele ◽  
Andres Zurita-Silva ◽  
Björn Usadel ◽  
Fabio Fiorani
Keyword(s):  
Chenopodium Quinoa ◽  
Dry Weight ◽  
Organoleptic Properties ◽  
Breeding Programs ◽  
Triterpenoid Saponins ◽  
Mass Estimation ◽  
Fticr Ms ◽  
Genotype Effect ◽  
Saponin Content

The seed pericarp of Chenopodium quinoa Willd. (quinoa) contains a mixture of triterpenoid saponins conferring undesired organoleptic properties. In this study, we evaluated saponin content and their corresponding sapogenins in 114 different quinoa accessions. Relative saponin content ranged from 0.22 to 15.04 mg/g of seed dry weight among the genotypes studied and the genotype effect was significant (p < 0.001). About 75% of the genotypes could be classified as low-saponin content lines which is promising in view of ongoing plant breeding efforts. In addition to the quantitative determination of saponins, metabolic profiling was performed by LC-FTICR-MS and LC-MS/MS. We obtained highly accurate mass estimation from ion spectra allowing the identification of twelve saponins of the oleanane type. These differ in their aglycons and in the number and type of glycoside units. Interestingly, we identified a saponin compound that, to our knowledge, had not been reported previously. Our study highlights that there is considerable variability concerning saponin content in quinoa, which contributes to the valorization of genetic resources towards the identification of genotypes that could be utilized in current and future quinoa breeding programs.

HPTLC Determination of Food Emulsifiers by Iodine Staining and Densitometry

2010 ◽  
Vol 71 (11-12) ◽  
pp. 1143-1146 ◽  
Author(s):  
Yisheng Chen ◽  
Kangying Yang ◽  
Zhengyu Jin ◽  
Na Yang ◽  
Xueming Xu
Keyword(s):  
Iodine Staining ◽  
Food Emulsifiers

scholarly journals IMPROVEMENT OF FRUIT-BERRY WINE TECHNOLOГY BASED ON BIOCATALYTIC PROCESSES

2021 ◽  
pp. 70-77
Keyword(s):  
Fermentation Process ◽  
Cytoplasmic Membrane ◽  
Raw Materials ◽  
New Technology ◽  
Raw Material ◽  
Organoleptic Properties ◽  
The Subject ◽  
The Republic ◽  
Main Components

In the conditions of Uzbekistan, to increase the ranгe of production of natural and environmentally friendly wine products from fruit and berry raw materials, as well as to effectively use raw materials, the production of export-oriented natural younг wines is a very urгent problem, based on the fact that the purpose of our study was to improve the existinг technoloгies in the Republic. for the production of fruit and berry wines on a biocatalytic basis, by stimulatinг zymoгenic enzymes of raw materials and yeast exohydrolases. To achieve this гoal, berries such as red cherries, strawberries, raspberries, currants and shotut were used as objects. The subject of the study was the creation of a fundamentally new technoloгy for the production of natural and export-oriented wine products from fruit and berry raw materials, as well as the research method was the determination of physicochemical, biochemical, technical and technoloгical parameters and the analysis of orгanoleptic indicators of objects by standard methods. The study showed that under an unfavorable environment, the cells of fruit and berry raw materials fall into stress as a result, under the influence of zymogenic exo- and endo enzymes of plant cells, it degrades biopolymers such as pectin and protein, which are the main components of the cytoplasmic membrane of cells, and a fundamentally new technology was developed, which allows to separate the fermentation process from the extraction of valuable components of raw materials due to the enhancement of the secondary metabolism of yeast associated with "high synthesis" in a controlled fermentation process. Moreover, in the process of carbon dioxide maceration, the yield of high-quality juice from 1 ton of raw material was increased by 10-12%, and the yield of wine material due to a decrease in yeast increased by 3.5%, due to the continuity of the process by 0.7% and the biosynthesis of ethyl alcohol was increased by 1 ÷ 1.5% vol. Natural wine products have been developed that have a pleasant harmonious taste and aroma due to their organoleptic properties.

scholarly journals DYNAMICS OF NUTRITION VALUE AND ALFALFA HAYLAGE MICROBIOLOGICAL INDICATORS WHEN USING BIOLOGICAL PRESERVATIVES

2020 ◽  
Vol 5 (2) ◽  
pp. 52-58
Author(s):  
Ziliya Fattahova ◽  
Kamil' Shakirov ◽  
Gazimzyan Sharafutdinov ◽  
Ismagil Khakimov
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Organoleptic Properties ◽  
Resource Saving ◽  
Nutritional Properties ◽  
Scientific Center ◽  
Microbiological Parameters ◽  
Nutrition Value ◽  
Academy Of Sciences ◽  
Industrial Samples

The purpose of the research is increasing the efficiency of using liquid and dry biological preservatives during alfal-fa haylage. Conservation based on use of individual strains or lactic acid bacterium community is a promising direc-tion of resource – saving technologies for foraging. Influence of biologies on organoleptic properties, safety, nutri-tional value and microbiological parameters of alfalfa haylage was studied. The experiment was conducted in 2016-2018 in the laboratory of Agro-Biological Department of Tatar Research Institute of Agriculture of the Kazan Scientific Center of the Russian Academy of Sciences. The object of research is influence of biological preserva-tives on the nutritional properties of alfalfa haylage, and Aislu alfalfa breed herbage. Industrial samples of Ferbak-SIL liquid biological preservatives with and dry Bioamide-3 enzyme free were used for haylage. It was found that, on average, for 3 years of the experiment, the use of preparations led to the improvement of bio-conservation of herbage, optimization of microorganisms and improvement of nutritional properties of alfalfa haylage. Adding liquid Ferbak-SIL bio-preservative with enzymes to alfalfa herbage led to an increase in the safety of dry matter by 2.06%, raw protein – by 0.69%, raw fiber – by 0.37%, raw fat – by 0.19%, exchange energy – by 7.10%, and concentration of lactic acid bacteria-by 230.1%, compared to the control variant. Values of similar indicators in the variants of the experiment with the dry biological product Bioamide-3 enzymes free were, respectively, 0,78, 0,51, 0,11, 0,08, 3,13, 170,8 % in relation to control.

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