scholarly journals Screening of probiotic strains for development of ready- to -serve probioticated mango beverage

2018 ◽  
Vol 13 (2) ◽  
pp. 164-171
Author(s):  
K Ranjitha ◽  
Harinder Singh Oberoi ◽  
K K Upreti ◽  
K Redappa
Keyword(s):  
Saccharomyces Boulardii ◽  
Average Score ◽  
Chemical Characteristics ◽  
Minimum Threshold ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Probiotic Strains ◽  
Hedonic Scale ◽  
Different Sources ◽  
Evaluation Parameters

Out of the thirteen probiotic strains procured from different sources or isolated from thecommercially available sachets, seven isolates showed growth in the ready to serve (RTS)mango beverage. Among the seven strains, only three strains, i.e., Lactobacillus helveticusMTCC 5463, L. rhamnosus MTCC 5946 and Saccharomyces boulardii showed significant growthin the mango beverage. These three strains were further evaluated for population build-up,physico-chemical and sensory evaluation parameters in the fermented mango beverage. Basedon the results of sensory scores, minimum threshold population required for classification asprobioticated beverage and physico-chemical characteristics, L. helveticus was used forprobiotication of the RTS mango beverage. Mango beverage fermented with L. helveticus MTCC5463 showed an average score of 7.34 on a hedonic scale of 9 for overall acceptability, had anacidity of 0.29%, sugar concentration of 7.6% and pH of 4.4. Probioticated mango beveragealso had about 20 and 13% higher phenolics and flavonoids, respectively, compared touninoculated RTS mango beverage. This study has shown that the RTS mango beverageinoculated with L. helveticus MTCC 5463 has potential for developing probioticated mangobeverage.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

scholarly journals The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 642
Author(s):  
Elena Bartkiene ◽  
Ernestas Mockus ◽  
Ema Mozuriene ◽  
Jolita Klementaviciute ◽  
Erika Monstaviciute ◽  
...  
Keyword(s):  
Methyl Palmitate ◽  
Acid Methyl Ester ◽  
Dark Chocolate ◽  
Overall Acceptability ◽  
Acid Methyl ◽  
Physico Chemical ◽  
Oleic Acid Methyl Ester ◽  
Chemical Attributes ◽  
Hedonic Scale ◽  
Different Origin

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

2021 ◽  
Author(s):  
K. Rammya Molu ◽  
C.L. Sharon ◽  
Seeja Thomachan Panjikkaran ◽  
E.R. Aneena ◽  
P.S. Lakshmy ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Powder ◽  
Sweet Taste ◽  
Cane Sugar ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Score Card ◽  
Physico Chemical ◽  
Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

scholarly journals Quality Parameters of Salad Cream from Four Local Varieties of Millet Starches in Nigeria.

2021 ◽  
Vol 3 (1) ◽  
pp. 10-20
Author(s):  
Amarachi Nwosu ◽  
J Eke-Ejiofor
Keyword(s):  
Pennisetum Glaucum ◽  
Control Sample ◽  
Quality Parameters ◽  
Fat Content ◽  
Average Score ◽  
Wet Milling ◽  
Local Varieties ◽  
Overall Acceptability ◽  
Salad Cream ◽  
Hedonic Scale

Purpose: The study was carried out to evaluate the proximate, rheological and sensory properties of Millet based salad cream in comparison with the conventional salad cream. Methodology: Starches were extracted from four different local varieties of millet, comprising two varieties of pearl millet, namely Gero and Maiwa (Pennisetum glaucum), Tamba-Finger millet (Eluesine coracona) and Acha-Fonio millet (Digitaria exillis) using dry and wet milling processes for the purpose of making salad cream. Standard analytical methods were used in measuring the pH values, proximate composition and viscosity. A 9-point Hedonic scale was used to evaluate the sensory characteristics of the salad cream. Findings: Values obtained for pH varied between 3.10 and 3.62 while the sample used as control had a pH of 3.07. Millet starch-based salad cream as well as the control sample had moisture content above 40 %, while protein and fat content ranged from 1.90 % to 4.49 % and 24.41 % to 33.74 % respectively. The control sample had protein content of 4.11% and fat content of 31.89 % in that order. Total available carbohydrate was highest in the samples tested (18.38 %) and 15.33 % in the control sample. Ash content was significantly (p < 0.05) different in the samples and the control; sample values ranged from 1.38 to1.81 % while the control was 1.29 %. Fibre was not detected in all the samples including control sample. Meanwhile, there was significant (p<0.05) difference in Energy (Kcal) and Energy (KJ) in the Millet starch based salad cream and the sample used as control with Millet starch based salad cream having Energy (Kcal) and Energy (KJ) in the range of 287.19 to 331.88 Kcal and 1190.0 to 1374.2 KJ respectively. The control sample had 364.77 and 1510.4 Energy (Kcal/KJ). The viscosity of dry and wet milled millet starch-based salad cream ranged from 0.006-0.033 mls. The control sample value was 0.006 and 0.004mls respectively. All salad cream samples exhibited a non-Newtonian behaviour. Sensory analysis result showed no significant (p >0.05) difference in colour, taste, texture among Millet starch based salad cream, however, there was significant (p < 0.05) difference in the colour, taste, texture attributes in the control sample. .The mean scores of colours, appearance, flavour, taste, mouth feel, texture and overall acceptability of the salad cream samples prepared from the four different local varieties of millet starches compared with a commercial salad cream shows Colour range of 4.30 – 8.50. Appearance ranged from 3.13 – 8.10. Sample Wmg had the least score of 5.00 in the taste attribute while the highest value was observed in Wmm (8.16). Highest score for Mouthfeel was observed in Wmm sample (7.43) with Wmg having the least score of (5.40). Average score for texture range from 4.80 to 7.53. The sample Wmm had the highest value (7.87) for Overall acceptability while Wma had the least value of 5.11. Sample Wmm (wet milled Maiwa) was preferred by the Panellist over the control sample, this means that comparable salad cream can successfully be produced from Millet based starch.

Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

2021 ◽  
pp. 108201322110037
Author(s):  
Suresh Kumar Paramasivam ◽  
Amelia Keran David ◽  
Saraswathi Marimuthu Somasundaram ◽  
Backiyarani Suthanthiram ◽  
Karur Nallappagounder Shiva ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oil Content ◽  
Fatty Acid Content ◽  
Microscopic Analysis ◽  
Chemical Characteristics ◽  
Oil Absorption ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Influence Of Food ◽  
Cellular Integrity

Banana chips are gaining popularity as a deep-fried product for its unique taste and flavour. This study is aimed to investigate the effect of hydrocolloids on oil absorption, physico-chemical and sensory properties of banana chips from two different varieties (var. Popoulu and var. Nendran), when fried at 180 °C for 3 min. The reduction in oil content was about 15%–35% and 19%–30% for hydrocolloid treated Popoulu and Nendran chips, respectively. The Free fatty acid content (FFA) of hydrocolloid treated banana chips was lower than that of untreated chips. The peroxide value (PV) values of all samples fell below 2 meq oxygen kg−1. CMC pre-treated banana chips were crispier than other formulations on both the varieties. Microscopic analysis showed the improved cellular integrity without large void spaces in hydrocolloid treated banana chips. PCA analyses elucidated that variables such as physical appearance, colour, crispiness, after taste, overall acceptability contributed positively, whereas hardness and sogginess contributed negatively to the correlation among the variables. From the chemical and sensory attributes, 0.5% CMC treated Popoulu chips and 1% CMC treated Nendran chips is recommended to produce chips with lower oil content.

scholarly journals Physico-Chemical, Microbiological and Sensory Characteristics of Papaya Pulp-Milk Blends Fermented with a Probiotic Starter Culture

10.37512/1100 ◽  
2021 ◽  
pp. 130-143
Author(s):  
D. M. Waweru ◽  
A. N. Onyango ◽  
E. M. Okoth ◽  
F. K. Rimberia ◽  
J. M. Mathara ◽  
...  
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Milk Product ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Papaya Pulp ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Comparable Quality

Yoghurt is a popular fermented milk product across the globe. As consumers become more health conscious, there has been rising interest in probiotic yoghurts, fermented with bacteria that can promote human health, as well as yoghurts containing fruit pieces, juice or pulp, which increase the levels of phytochemicals, dietary fibre and some vitamins in the product. Generally, the fruit products are added only up to about 20%. Here we investigated the physicochemical, sensory and microbial properties of analogous fermented products containing milk, but consisting mainly of papaya fruit pulp. Formulations were made at different ratios ranging from 50-100% papaya pulp. Yoghurt (with 0% papaya) was made to serve as the control. Conditions for pasteurization prior to fermentation were optimized for the control of yeasts and molds. The products were fermented with a probiotic culture consisting of Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium spp. Sensory analysis on a 9-point hedonic scale revealed an increase in acceptability of the various attributes with increase in pulp. Formulations containing 80% to 100% papaya fruit were found to be most liked and of comparable quality to the control, having scores of ≥ 7 (ranging from moderately liked to liked very much)) in colour, taste, texture and overall acceptability. Compared to the control, these formulations were found to contain more ascorbic acid, riboflavin, niacin, folic acid, dietary fiber and carbohydrates. The control was however higher in thiamine, protein and fat levels. The products were stable under refrigerated storage (4 ⁰C) for 3 weeks. In conclusion, we found that papaya pulp fermented with a probiotic starter culture, and containing up to 20% milk had good sensory acceptability. The health benefits of such products are worthy of further investigations.

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 195-203 ◽  
Author(s):  
Sirine Ben Slima ◽  
Naourez Ktari ◽  
Mehdi Triki ◽  
Imen Trabelsi ◽  
Asehraou Abdeslam ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Chemical Characteristics ◽  
Pediococcus Acidilactici ◽  
Physico Chemical ◽  
Probiotic Strains

scholarly journals Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Brijesh Kumar ◽  
V. P. Singh ◽  
V. Pathak
Keyword(s):  
Sodium Alginate ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Mean Values ◽  
Overall Acceptability ◽  
Physico Chemical

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P 0.05) different values. Water was significantly (P 0.05) lower while solid-not-fat was significantly (P 0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P 0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.

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