Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues

Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.

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Effect of singeing methods on carcass qualities and sensory properties of red Sokoto buck muscle

Biotechnology in Animal Husbandry ◽

10.2298/bah1804443u ◽

2018 ◽

Vol 34 (4) ◽

pp. 443-453

Author(s):

Ani Ugochukwu ◽

Jiya Zhiri ◽

Ocheme Boniface

Keyword(s):

Crude Protein ◽

Chemical Properties ◽

Sensory Properties ◽

Hot Water ◽

Carcass Quality ◽

Mineral Contents ◽

University Of Technology ◽

Sensory Parameters ◽

Meat Samples ◽

Physical And Chemical

An experiment was conducted using twenty four red Sokoto bucks to evaluate effect of singeing methods on the carcass quality and sensory properties of red Sokoto buck (Chevon) meat. The study was carried out at the Animal Production Teaching and Research laboratory, Federal University of Technology Minna. The buck carcasses were randomly allocated to four singeing methods of hot water, firewood, rubber tyre and kerosene singeing after slaughter. Data were collected on the sensory parameters, mineral composition, physical and chemical properties and proximate composition. Singeing methods significantly (P<0.05) affects the crude protein and fat contents of the meat samples with crude protein significantly (P<0.05) higher in rubber tyre (31.53%) singed carcasses. While the fat content were significantly (P<0.05) higher in hot water (5.80%) singed carcasses. The mineral contents differs significantly (P<0.05) among singeing methods. The pH and thermal shortening were significantly (P<0.05) higher in buck carcasses singed with kerosene (6.75 and 35.35 respectively). Methods of singeing had significant effect on the carcass quality and sensory properties of meat samples. It was therefore concluded that hot water be used to remove hairs in slaughtered goat carcasses, as this will reduce to practicable level cross contamination of meat during processing. The use of firewood, tyre and kerosene should be total discouraged in meat processing and the public should be educated about the health implication of consuming animal carcasses singed with these methods.

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Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0365 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Arzu Kavaz Yüksel ◽

Mehmet Yüksel

Keyword(s):

Organic Acid ◽

Titratable Acidity ◽

Streptococcus Thermophilus ◽

Sensory Properties ◽

Lactobacillus Delbrueckii ◽

Colour Properties ◽

Total Solids ◽

Colour Parameters ◽

Sensory Parameters ◽

Pistacia Terebinthus

AbstractIn the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.

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Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽

10.3390/foods10102393 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2393

Author(s):

Haider I. Ali ◽

Mithun Dey ◽

Azalldeen Kazal Alzubaidi ◽

Sadiq Jaafir Aziz Alneamah ◽

Ammar B. Altemimi ◽

...

Keyword(s):

Chemical Composition ◽

Bifidobacterium Longum ◽

Sensory Attributes ◽

Rosmarinus Officinalis ◽

Sensory Properties ◽

Lactobacillus Delbrueckii ◽

Rosemary Extract ◽

Total Phenolic ◽

Study Results ◽

Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

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FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:1609 ◽

1970 ◽

Vol 62 ◽

Author(s):

Gabriela Iordachescu

Keyword(s):

Descriptive Analysis ◽

Sweet Taste ◽

Sensory Properties ◽

The Other ◽

Analysis Method ◽

Quantitative Descriptive Analysis ◽

Young Consumers ◽

Quantitative Descriptive ◽

Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

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Effect of the partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of a common chorizo

DYNA ◽

10.15446/dyna.v87n214.83722 ◽

2020 ◽

Vol 87 (214) ◽

pp. 46-52

Author(s):

José Igor Hleap Zapata ◽

Luiza Romero-Quintana ◽

Jheny Botina-Cárdenas ◽

Carlos Andrés Martínez-Martínez ◽

Yenifer Valenciano-Pulido ◽

...

Keyword(s):

Sensory Evaluation ◽

Wheat Flour ◽

Curcuma Longa ◽

Sensory Properties ◽

Water Holding Capacity ◽

Partial Replacement ◽

Sensory Parameters ◽

Water Holding ◽

Color Texture

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.

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Survival of Lactobacillus delbrueckii UFV H2b20 in fermented milk under simulated gastric and intestinal conditions

Beneficial Microbes ◽

10.3920/bm2013.0003 ◽

2013 ◽

Vol 4 (3) ◽

pp. 285-289 ◽

Cited By ~ 3

Author(s):

L.L. da Conceição ◽

E.S. Leandro ◽

F.S. Freitas ◽

M.N.V. de Oliveira ◽

A.B. Ferreira-Machado ◽

...

Keyword(s):

Gastrointestinal Tract ◽

Storage Period ◽

Fermented Milk ◽

Storage Conditions ◽

Lactobacillus Delbrueckii ◽

Refrigerated Storage ◽

Human Gastrointestinal Tract ◽

Log Reduction ◽

Population Reduction ◽

Potential Use

The survival of Lactobacillus delbrueckii UFV H2b20 was assessed in fermented milk, both during the storage period and after exposure to simulated gastric and intestinal juices, as well the detection of the gene fbpA involved in adherence to human gastrointestinal tract. L. delbrueckii UFV H2b20 remained stable and viable for 28 days under refrigerated storage conditions. After one day of storage, that strain exhibited a one-log population reduction following exposure in tandem to simulated gastric and intestinal juices. After 14 days of storage, a two-log reduction was observed following 90 min of exposure to the simulated gastric conditions. However, the strain did not survive following exposure to the simulated intestinal juice. The observed tolerance to storage conditions and resistance to the simulated gastric and intestinal conditions confirm the potential use of L. delbrueckii UFV H2b20 as a probiotic, which is further reinforced by the detection of fbpA in this strain.

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Viscometric Properties of Fermented Milk Produced by Ropy Lactobacillus delbrueckii subsp. bulgaricus Strain

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.64.288 ◽

1993 ◽

Vol 64 (3) ◽

pp. 288-294

Author(s):

Hitoshi UEMURA ◽

Mitsuhiko YAMADA ◽

Takahiro TOBA ◽

Takatoshi ITOH

Keyword(s):

Fermented Milk ◽

Lactobacillus Delbrueckii ◽

Lactobacillus Delbrueckii Subsp

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Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals ◽

10.3390/ani10091575 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1575

Author(s):

Fuhou Li ◽

Zitong Ding ◽

Adegbola T. Adesogan ◽

Wencan Ke ◽

Yun Jiang ◽

...

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Crude Protein ◽

Ammonia Nitrogen ◽

Water Soluble ◽

Neutral Detergent Fiber ◽

Lactobacillus Delbrueckii ◽

Aerobic Stability ◽

Fermentation Quality ◽

Alfalfa Silage

The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

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