scholarly journals Application of Mineral Water from Geothermal Source for Fermentation of Beetroot

2020 ◽  
Vol 28 (1) ◽  
pp. 123-130
Author(s):  
Anna Wrzodak ◽  
Justyna Szwejda-Grzybowska
Keyword(s):  
Sensory Quality ◽  
Mineral Water ◽  
Physicochemical Characteristics ◽  
Geothermal Water ◽  
Organoleptic Properties ◽  
Spontaneous Fermentation ◽  
Flesh Firmness ◽  
Mineralized Water ◽  
Innovative Products

AbstractThe aim of the study was evaluation of water from geothermal source Uniejów for spontaneous fermentation of red beetroot, assuming that beetroot values in combination with highly mineralized water will lead to innovative products with excellent organoleptic properties and potentially higher pro-health activity in comparison to the products available in the market. In the result, the use of geothermal water allowed to obtain fermented beet cubes and juice characterized by high sensory quality, unique mineral aftertaste, very good flesh firmness and viscosity. A significant impact on the physicochemical characteristics and sensory quality had the original quality of cultivar, which was evaluated higher for ‘Wodan F1’ than for ‘Alto F1’. There were no significant differences in the contents of the selected compounds depending on the type of water, except for cubic texture, which was higher evaluated after fermentation in geothermal water.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS AND MELISSOPALYNOLOGICAL ANALYSIS OF COMMERCIAL BUCKWHEAT HONEYS FROM POLAND

2021 ◽  
Vol 9 (2) ◽  
pp. 200-205
Author(s):  
Maciej S. Bryś ◽  
◽  
Magdalena Kunat ◽  
Ernest Stawiarz ◽  
Aneta A. Ptaszyńska ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Water Content ◽  
Physicochemical Characteristics ◽  
Organoleptic Properties ◽  
Pollen Content ◽  
Health Promoting ◽  
Average Water ◽  
Bee Botany ◽  
Melissopalynological Analysis

Buckwheat honey is widely consumed by consumers due to its numerous health-promoting properties. Characteristically it is dark, tea-like in colour, sharp, tickly, and sweet in flavour, and has smelled of buckwheat flowers. In the current study, various commercial honey samples were examined to test the quality of buckwheat honey samples available in the market. The research materials were comprised of 15 samples of honeys from 4 voivodships, among these, 5 samples were collected from the Świętokrzyskie Voivodship, 4 from the Lesser Poland Voivodeship, 4 from the Lubelskie Voivodship, and reset 2 samples from the Podkarpackie Voivodship. Melissopalynological analyses of investigated honeys’ samples revealed that all samples had at least 45% of Fagopyrym pollen content, which means that researched honeys complied with the standards of the International Commission for Bee Botany (ICBB) for buckwheat honey. Honeys’ samples had an average water content of 15.3% (σ= 1.24), and electrical conductivity at 0.37 mS*cm-1. Therefore, all beekeepers correctly marked their honey type as buckwheat honey simply using the organoleptic properties of their honeys and observing their bees collecting pollen and honeydew.

scholarly journals Effect of the spontaneous fermentation and the ageing on the chemo-sensory quality of Brazilian organic cachaça

2012 ◽  
Vol 42 (5) ◽  
pp. 918-925 ◽  
Author(s):  
Afra Vital Matos Dias Gabriel ◽  
Marta Regina Verruma-Bernardi ◽  
Luiz Antônio Corrêa Margarido ◽  
Maria Teresa Mendes Ribeiro Borges ◽  
Renata Tieko Nassu ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Secondary Compounds ◽  
Significant Loss ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Spontaneous Fermentation ◽  
Wild Yeast ◽  
Physico Chemical ◽  
Number Of Bacteria

This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour, colour, body and global impression). The fermentation with NF showed higher number of wild yeasts; however there was no difference in the number of bacteria comparing to CF. An intense acidification occurred during the preparation of NF, which was also observed in the initial cycles of fermentation, but decreased afterwards. Greater alterations in cachaça composition were found to be more exclusively related to the maturation than to the type of ferment, except for the acidity. However, there was a significant loss of aroma, flavour and global impression after maturation but only in cachaça produced with the CF. The results revealed a strong interaction between ferment and maturation of the beverage, suggesting that substances produced by the microorganisms from different inocula during fermentation reacted differently with the wood components of the barrels influencing the sensory attributes.

scholarly journals Chemical and Sensory discrimination of coffee: Impacts of the planting altitude and fermentation

2021 ◽  
Author(s):  
Emanuele Catarina da Silva Oliveira ◽  
José Maria Rodrigues da Luz ◽  
Marina Gomes Castro ◽  
Paulo Roberto Filgueiras ◽  
Rogério Carvalho Guarçoni ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Quinic Acid ◽  
Spontaneous Fermentation ◽  
Linear Discriminant ◽  
Sensory Discrimination ◽  
Randomized Design ◽  
Significant Difference ◽  
Chemical Discrimination ◽  
Completely Randomized Design

Abstract Edaphoclimatic conditions, planting altitudes, soil, the microbiome of plants and fruits, genotypes, and postharvest processing are variables that contribute to the chemical and sensory quality of the coffee. Thus, the objective of this study was to evaluate the impacts of planting altitude and fermentation of fruits on the chemical and sensory quality of the coffee using nuclear magnetic resonance (NMR) and linear discriminant analysis (LDA). Cherry coffees were harvested in 8 points of altitudes between 826 and 1078.08 meters. A completely randomized design with 8 planting altitudes, 5 fermentation processes, and 5 repetitions was performed. Lipids, trigonelline, citrate, and malate were the compounds that most contribute to the chemical discrimination of coffee in the altitudes below 969 m. While, in the high altitudes (> 1000 m), this discrimination was due to the HMF, quinic acid, caffeine, and formic acid and the global notes of coffee drink were higher than 80 points. In fermented coffee, the LDA of the chemical data indicates the formation of five clusters, showing how the compounds can suffer changes depending on the form of processing used in coffee. The best score was observed in samples of 1078.08 m and dry fermentation and only in 969 m was observed significant difference between spontaneous fermentation and induced fermentation. Thus, coffee sensory scores were dependent on planting and fermentation methods and NMR and LDA techniques proved to be important in chemical and sensory discrimination of coffees.

Physicochemical Characteristics of Chalky Kernels and Their Effects on Sensory Quality of Cooked Rice

2000 ◽  
Vol 77 (3) ◽  
pp. 376-379 ◽  
Author(s):  
Sang Sook Kim ◽  
Se Eun Lee ◽  
Oui Woung Kim ◽  
Dong Chul Kim
Keyword(s):  
Sensory Quality ◽  
Physicochemical Characteristics ◽  
Cooked Rice

scholarly journals Microbiological and Chemical Characteristics of Wet Coffee Fermentation Inoculated With Hansinaspora uvarum and Pichia kudriavzevii and Their Impact on Coffee Sensory Quality

2021 ◽  
Vol 12 ◽  
Author(s):  
Hosam Elhalis ◽  
Julian Cox ◽  
Damian Frank ◽  
Jian Zhao
Keyword(s):  
Sensory Quality ◽  
Starter Cultures ◽  
Green Beans ◽  
Spontaneous Fermentation ◽  
Pichia Kudriavzevii ◽  
Coffee Beans ◽  
Metabolic Activities ◽  
Wet Fermentation

Hansinaspora uvarum and Pichia kudriavzevii were used as starter cultures to conduct inoculated wet fermentations of coffee beans, and their growth, metabolic activities and impact on the flavor, aroma and overall sensory quality of coffee were compared with spontaneous fermentation (control). H. uvarum and P. kudriavzevii dominated the fermentations, growing to maximum populations of about 10.0 log CFU/ml compared with 8.0 log CFU/ml in the spontaneous fermentation. The dominance of the inoculated yeasts led to faster and more complete utilization of sugars in the mucilage, with resultant production of 2–3 fold higher concentrations of metabolites such as glycerol, alcohols, aldehydes, esters, and organic acids in the fermented green beans. Cup tests showed coffee produced from the inoculated fermentations, especially with P. kudriavzevii, received higher scores for flavor, aroma and acidity than the control. The findings of this study confirmed the crucial role of yeasts in the wet fermentation of coffee beans and their contribution to high quality coffee, and demonstrated the potential H. uvarum and P. kudriavzevii as starter cultures in the process.

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p <0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach
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