scholarly journals Development and quality assessment of honey nut drink

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Md. Atikur Rahman ◽  
Md. Rohit Hasan Utsob ◽  
Md. Uzzal Hosen ◽  
Md. Morshedul Islam ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Quality Assessment ◽  
Storage Period ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Ph Values ◽  
Acid Ratio ◽  
Commercial Purpose ◽  
Entire Storage Period

AbstractThe objective of this study was to standardize the formulation of honey nut drink, to assess the quality parameters like pH, brix, acidity, brix acid ratio and sensory characteristics of formulated honey nut drink under 12 days of storage at ambient temperature (32±2°C). The pH values varied from 3.5 to 3.9 during storage. The brix found in three different products ranged from 7 to 13%. The acidity possesses during the entire storage period between 0.16 to 0.32%. The brix acid ratio higher found in product 2 (59.99) and lower in product 3 (35.0) under storage. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. Among the three-products formulation product 1 retained better quality followed by product 3 and product 2 considering pH, brix and acidity percentage although after increasing time of storage their value also increased. The sensory profile of product 3 found in much better score followed by the product 1 and product 2 which are significantly different (p≤0.05). In conclusion, both formulation of product 1 and product 3 could be produced in commercial purpose.

scholarly journals Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Niebaron Kumar Deb ◽  
Eliyas ◽  
Sree Surozit Sarkar ◽  
Milon Debnath ◽  
...  
Keyword(s):  
Storage Period ◽  
Storage Condition ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Assess Quality ◽  
Entire Storage Period

AbstractThe aim to the present study was to formulate of artificial litchi flavored drinks, to assess quality parameters like pH, acidity, TSS and sensory characteristics of three formulated artificial litchi flavored drinks were investigated under 28 days of storage at ambient (30±2°C) temperature. The pH values for all samples varied from 3.53 to 3.65 under the entire storage duration. The acidity found in three different samples ranged from 0.155 to 0.161% under storage condition. The TSS possess among the samples between 15.43 to 16.10° Brix. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. The sensory parameters were followed the decreasing trend after end of the storage except sample 3. Although, initially sample 3 found in lowest sensory acceptance but retained the more stable score under the entire storage period which is significantly different (P≤0.05) from other samples. Considering pH, acidity, TSS values under entire storage condition the formulation of sample 3 had shown better results although with few exceptions there was no significant difference (P≤0.05) among the samples. However, end of the study we recommended that, the formulation of sample 3 had better among other sample 1 and sample 2 in terms of quality and cost.

Response of cultivars, picking dates and storage period on quality characteristics of imitation cherry of Karonda (Carissa carandas L.) fruits

2016 ◽  
Vol 36 (3) ◽  
Author(s):  
K. K. Mishra ◽  
Suneeta Singh ◽  
Omveer Singh
Keyword(s):  
Ascorbic Acid ◽  
Fruit Set ◽  
Storage Period ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Enzymatic Browning ◽  
Overall Acceptability ◽  
Entire Storage Period ◽  
Colour Appearance

Imitation cherry of Karonda was prepared from three cultivars viz., Pant Manohar, Pant Sudarshan and Pant Suvarna picked at 40, 60 and 80 days after fruit set. The storability of imitation cherry was evaluated at ambient room temperature for a period of nine months. The imitation cherry prepared at 80 days after fruit set showed maximum TSS (77.83 %), reducing sugar (42.21 %), non-reducing sugar (28.21 %), total sugar, ascorbic acid (6.69 mg/100g), phosphorus (3.55 mg/100g), calcium (1.23 mg/100g), iron (3.72 mg/100g), non-enzymatic browning, colour, appearance, aroma, taste and overall acceptability. Gradual reduction in TSS, reducing sugar, total sugar, titratable acidity, colour, appearance, aroma, taste, texture and overall acceptability were observed during the nine months storage period. However, non-reducing sugar, ascorbic acid and non-enzymatic browning were increased with the increase in storage period. Overall acceptability of the product ranged from 8.15 to 8.43 on 9 point hedonic scale at various intervals up to 9 months of storage. There was no yeast and mould growth being observed during the entire storage period. Imitation cherry prepared from Pant Suvarna at 80 days interval after fruit set proved significantly best in quality because of its higher nutritional and sensory characters.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Salep Kullanımının Fermente Türk Sucuğu Kalite Parametreleri Üzerine Etkisi

2018 ◽  
Vol 6 (2) ◽  
pp. 219
Author(s):  
İsmail Gök ◽  
Birol Kılıç ◽  
Cem Okan Özer
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Quality Parameters ◽  
Control Group ◽  
Meat Industry ◽  
Treatment Groups ◽  
Ph Values ◽  
Tbars Values ◽  
And Storage ◽  
All Treatment

The aim of this study, the effect of addition to salep at different concentrations (2.5, 5, 7.5 and 10%) into sucuk on physicochemical, textural and sensorial properties were investigated at d fermentation and storage periods (5., 10., 20. ve 30. days). The results indicated that TBARS values gradually increased during fermentation and storage periods in all treatment groups. However, addition of 10% salep decreased TBARS values compared to control group at the end of fermentation and storage period. pH values of sucuks were decreased with addition of salep. Higher L* values were observed in sucuk with 10% salep at the end of the fermentation and storage period. Increasing levels of salep in sucuk formulation caused an increase in hardness and ash values, a decrease in moisture values in sucuk. The results of this study indicated that salep may be used in sucuk manufacture by the meat industry to improve shelf-life and quality parameters of the product.

scholarly journals Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 613
Author(s):  
Pavlina Jevinová ◽  
Monika Pipová ◽  
Ivana Regecová ◽  
Soňa Demjanová ◽  
Boris Semjon ◽  
...  
Keyword(s):  
Egg Quality ◽  
Storage Period ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Cladosporium Cladosporioides ◽  
Dew Point ◽  
Different Temperatures ◽  
Group B ◽  
Entire Storage Period ◽  
Penicillium Spp

The eggshells of 120 experimental one-day-old table eggs were contaminated with the spore suspension of Cladosporium cladosporioides, divided into three groups (A–C) and stored at three different temperatures (3 °C, 11 °C and 20 °C) for 28 days. Visible growth of molds on/in experimental eggs was not observed within the entire storage period. No significant differences in the numbers of molds were found between particular groups of eggs. However, the composition of egg mycoflora was greatly influenced by storage conditions. Three mold genera were identified using the PCR method. The highest mold numbers were determined on Day 14 (Groups A and C) and Day 21 (Group B) when the maximum relative humidity and dew point temperature were recorded. On the same days, the dominance of Penicillium spp. and the minimum eggshell firmness were observed. Noticeable changes in egg quality were observed in eggs stored at 20 °C, and most of these eggs were downgraded at the end of storage period. The growth ability differed significantly among three mold genera. Penicillium spp. and Fusarium spp. showed better growth intensity at increased values (0.91–0.94) of water activity (aw) indicating a possible risk associated with the occurrence of mycotoxins in the egg contents.

scholarly journals Effect of Wax Coating on Post Harvest Quality Parameters and Sensory Characteristics of Oranges

2021 ◽  
pp. 12-20
Author(s):  
Victor C. Wabali ◽  
Winifred C. Chukwu
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Aloe Vera ◽  
Total Solid ◽  
Quality Parameters ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Aloe Vera Gel ◽  
Wax Coating

Various wax preservatives (Aloe vera gel, polyethene film, Candle wax, and Control) were evaluated to determine their effect on sensory characteristics (color, texture, and overall acceptability) of sweet oranges (Citrus sinensis) preserved at ambient temperature for 21 days. The goal of this study is to extend the shelf life of harvested oranges by the application of Aloe Vera wax, paraffin wax and polyethylene film to evaluate the treatment that will enhance physico-chemical parameters as well sensory characteristics. Other parameters examined were weight loss, pH, Total sugar (brix), Total solid, ash, moisture and vitamin C content. Results indicated that weight loss was observed across samples, however the weight loss was least with Aloe vera coated oranges which showed a significantly higher weight value (170.57 gm) after 3 weeks of storage. Sensory profile results showed that Aloe vera coated oranges had higher color and overall acceptability scores of 6.65 and 7.20 respectively. Also, the aloes vera coated oranges showed higher vitamin C content (24.15 mg/100 ml), indicating that oranges coated with Aloe vera gel prevented the deterioration of vitamin C during the period of storage.

Storage stability of raw chevon chunks packaged in composite, bioactive films at refrigeration temperature

2014 ◽  
Vol 54 (9) ◽  
pp. 1328 ◽  
Author(s):  
Manish Kumar Chatli ◽  
Surabhi Kaura ◽  
Mohan Jairath ◽  
Nitin Mehta ◽  
Pavan Kumar ◽  
...  
Keyword(s):  
Water Activity ◽  
Sensory Quality ◽  
Storage Stability ◽  
Composite Films ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Goat Meat ◽  
Overall Acceptability

Storage stability of raw chevon (goat meat) chunks wrapped in preformed, bioactive, biodegradable films based on composite starch–chitosan and impregnated with nisin (60 000 IU/g; T-1) and cinnamaldehyde (0.5% v/v; T-2) was evaluated relative to unwrapped product (control) under aerobic refrigeration (4°C ± 1°C) conditions for 10 days. Samples were taken on Days 1, 4, 7 and 10 to assess various physicochemical, microbiological and sensory quality parameters. Water activity and pH of raw chevon chunks followed a decreasing trend during storage under all packaging conditions; the rate of decrease of water activity was higher (P < 0.05) in the control than in bio-packaged products. Values of thiobarbituric acid reactive substances increased throughout storage and were lowest in T-2 and highest in the control. Extract release volume decreased throughout storage under all packaging conditions; however, it was higher (P < 0.05) in bio-packaged products than the control. Microbial quality was better in bio-packaged products than the control throughout storage. Standard plate count was 2.09 log10 cycles lower in T-2 than the control, and coliform count was lower by log10 2.31 cfu/g in T-2 and log10 1.88 in T-1 than the control on Day 7 of storage. Staphylococcus counts were lower (P < 0.05) in bioactive-packaged products than the control throughout the storage period. Sensory quality attributes colour, odour, texture and overall acceptability were better maintained in bio-packaged products than the control during storage, and maximum scores were awarded to T-2. The results indicate that starch–chitosan composite films impregnated with cinnamaldehyde can be used for the packaging of raw goat meat and successfully extend storage life by inhibiting the colour, oxidative and microbial deteriorative changes under refrigeration.

Development of naturally carbonated paneer whey fermented beverage blended with pineapple and strawberry juice

2019 ◽  
Vol 49 (4) ◽  
pp. 528-547
Author(s):  
Simarjit Kaur ◽  
Suresh Rajabhau Bhise ◽  
Amarjeet Kaur ◽  
K.S. Minhas
Keyword(s):  
Ambient Temperature ◽  
Storage Period ◽  
Yeast Culture ◽  
Content Type ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Paneer Whey ◽  
Strawberry Juice

Purpose The present study was carried out to standardize the method for preparation of naturally carbonated fermented paneer whey beverage by incorporating pineapple and strawberry fruit juice and to check their suitability in the beverage by evaluating the organoleptic characteristics and shelf life of product. Design/methodology/approach Beverage was inoculated with yeast culture Clavispora lucitaniae at 0.5 per cent v/v and fermented at 35 ± 1°C for 36 h aerobically. Standardization of total soluble solids (TSS) (16, 15, 14, 13 and 12oBrix) and juice concentration (15, 20, 25 and 30 per cent) of beverage was done on the basis of organoleptic evaluation, and the beverage with TSS 12oB and 30 per cent juice was selected best for further storage study. Two types of beverages were prepared: paneer whey beverage blended with pineapple juice and paneer whey beverage blended with strawberry juice, and were stored at refrigerated (4 ± 1oC) and ambient (25 ± 5oC) conditions. Effect of storage on physico-chemical, microbiological and sensory attributes were studied periodically after every 15 days for 90 days of storage period. Findings There was significant decrease in brix:acid ratio (p = 0.0008) from 12.0 to 9.3, total sugar (p = 0.017) from 10.8 to 6.8, ascorbic acid (p = 0.002) from 17.8 to 9.3 mg/100 mL and lactose (p = 0.037) from 3.1 to 0.6 per cent content over 90 days of ambient storage period. Total yeast count increased during the initial stages of fermentation and started declining after 60 days of storage. The alcohol production started after 15 days and reached 0.7 per cent after 90 days for paneer whey beverages blended with strawberry juice. The more variations were found in the physico-chemical and microbiological properties of the beverage at ambient storage than refrigeration storage. Highest score for color, flavor, mouthfeel and overall acceptability was found on third days, which decreased further during the storage. The comparative study of the paneer whey beverage blended with strawberry juice stored at ambient and refrigeration temperature showed that maximum decrease was found for score of appearance/color, flavor, mouthfeel and overall acceptability at ambient temperature as compared to refrigeration temperature. Beverage stored at refrigeration temperature was found more acceptable than the beverage which was stored at ambient temperature irrespective of all types of beverages. Originality/value The refrigerated beverage was found more acceptable up to 90 days, whereas beverage stored under ambient conditions was found acceptable up to 60 days. The products so obtained had naturally produced CO2, and little alcohol content added effervescence, sparkle, tangy taste and flavoring characteristics.

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

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