scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

scholarly journals Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 225
Author(s):  
Asma Ghorab ◽  
María Shantal Rodríguez-Flores ◽  
Rifka Nakib ◽  
Olga Escuredo ◽  
Latifa Haderbache ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Chemical Components ◽  
Chemical Characteristics ◽  
Pollen Spectrum ◽  
Botanical Origin ◽  
Flavonoid Content ◽  
Chemical Parameters ◽  
High Tendency ◽  
Physico Chemical ◽  
Pollen Types

This study aimed to characterize the honeys of Babors Kabylia through sensory, melissopalynological and physico-chemical parameters. Thirty samples of honey produced in this region were collected over a period of two years and analyzed. All the samples presented physico-chemical parameters in conformity with legislation on honey quality, with few exceptions, linked mainly to beekeeping management. The pollen spectrum revealed a great diversity with 96 pollen types. The main pollen types were spontaneous species as Fabaceae (Hedysarum, Trifolium, Genisteae plants), Asteraceae plants, Ericaceae (Erica arborea L.) or Myrtus and Pistacia. The sensory properties of samples showed a high tendency to crystallization, the colors were from white to brown, but most of them had gold color. Smell and odor corresponded mainly to vegetal and fruity families and in taste perceptions besides sweetness highlighted sourness and saltiness notes. Seventeen samples were polyfloral, one was from honeydew and twelve were monofloral from heather, genista plants, sulla, blackberry or Asteraceae. Heather and the honeydew samples showed the darkest color, the highest electrical conductivity and phenol and flavonoid content. A statistical analysis based on the most representative pollen types, sensory properties and some physico-chemical components allowed the differentiation of honey samples in terms of botanical origin.

scholarly journals Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

2018 ◽  
Vol 10 (7) ◽  
pp. 196 ◽  
Author(s):  
Rogério Marcos de Oliveira Alves ◽  
Jacqueline Lemos Viana ◽  
Henrique de Abreu Cerqueira Sousa ◽  
Ana Maria Waldschmidt
Keyword(s):  
Electrical Conductivity ◽  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Northeastern Brazil ◽  
Chemical Parameters ◽  
Technical Regulation ◽  
Mean Values ◽  
Physico Chemical

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

scholarly journals The influence of acorn flour on physico-chemical and sensory properties of gluten free biscuits

2020 ◽  
Vol 16 (97) ◽  
pp. 171-181 ◽  
Author(s):  
Sona Torabı ◽  
Forogh Mohtarami ◽  
Mohammad Reza Dabbagh Mazhary ◽  
◽  
◽  
...  
Keyword(s):  
Sensory Properties ◽  
Gluten Free ◽  
Physico Chemical ◽  
Acorn Flour

scholarly journals Effects of iodized salt on the physico-chemical parameters and the sensory properties of dry-cured pork loin

Meso ◽  
2018 ◽  
Vol 20 (4) ◽  
pp. 300-306
Author(s):  
Mateja Lušnic Polak ◽  
Tomaž Polak
Keyword(s):  
Sensory Properties ◽  
Iodized Salt ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Chemische Analyse ◽  
Pork Loin

Meersalz wird in der Fleischindustrie vorwiegend für die Zubereitung von haltbaren getrockneten Fleischerzeugnissen verwendet, wobei für die Pasteurisierung und Sterilisierung Pökelsalz verwendet wird, während jodhaltiges Speisesalz bei einem geringeren Anteil der Produkte zum Einsatz kommt. Der Hauptbestandteil von Pökelsalz ist nicht jodiertes Salz (das durch Verdampfung gewonnen wird). Ziel dieser Untersuchung war es zu prüfen, ob sich der Einsatz von Meersalz oder jodhaltigem Meersalz anstatt von nicht jodiertem Salz (das durch Verdampfung gewonnen wird) auf die physikalisch-chemischen Parameter und die sensorischen Eigenschaften von haltbaren getrockneten Fleischprodukten auswirkt. Zu diesem Zweck wurden die Proben des getrockneten Schweinekarrees in drei Gruppen eingeteilt: die erste Gruppe umfasste Proben von frischem Karree, das mit nicht jodiertem Meersalz zubereitet wurde, die zweite Gruppe wurde durch Verwendung von jodiertem Meersalz zubereitet und die Kontrollgruppe durch Verwendung von nicht jodiertem Salz, das durch Verdampfung gewonnen wurde. Die durchgeführten Analysen des getrockneten Schweinekarrees umfassten eine physikalisch-chemische Analyse der wichtigsten Inhaltsstoffe, die Messung der Produkte der Lipidoxidation (reaktive Verbindungen der Thiobarbitursäure und die Peroxidzahl), die Bestimmung der thermodynamischen Wasseraktivität, die instrumentelle Farbanalyse anhand des Chronometers Minolta CR-200b und die sensorische Analyse anhand der Methode der quantitativen deskriptiven Analyse. Obwohl sich bei der Einführung von jodhaltigem Meersalz (mit einem ausgewiesenem Anteil von Kaliumjodid von 26 bis 39 mg pro kg und dem festgelegten Anteil von 15 mg pro l/kg) zeigte, dass Jod die Oxidation der Lipide und der Farbe nicht beschleunigt, wurde bei der sensorischen Bewertung der Eigenschaften im Vergleich zu der Kontrollgruppe (nicht jodiertes Salz, das durch Verdampfung gewonnen wurde) festgestellt, dass jodhaltiges Salz einen unangenehmen Geruch und ein schlechtes Aroma des getrockneten Schweinekarrees verursacht.

Physico-chemical and sensory properties of cereal/legume-substituted cocoa-based beverage

2014 ◽  
Vol 44 (5) ◽  
pp. 400-406
Author(s):  
Babatunde Stephen Oladeji ◽  
Adeniran Omotoso Badmus
Keyword(s):  
Reference Sample ◽  
Sensory Properties ◽  
Local Market ◽  
Soybean Flour ◽  
Cocoa Powder ◽  
Content Type ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Two Samples ◽  
Significant Difference

Purpose – The purpose of this paper is to develop a cereal/legume-substituted cocoa-based beverage using cocoa powder, malted sorghum flour, soybean flour and defatted melon seed flour and to evaluate their physico-chemical, nutritional and sensory properties. Design/methodology/approach – Malted sorghum was prepared; flours of soybean and defatted melon were also prepared separately. Two samples were formulated, the first formulation tagged CPM1 contained 60, 10, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively, and the second sample tagged CPM2 contained 65, 05, 20 and 10 per cent of cocoa powder, malted sorghum, soybean flour and melon flour, respectively. A commercial product (Noble Vita) was purchased from local market as reference sample. Findings – Protein contents of formulated samples (16.93 and10.58 per cent for samples CPM1 and CPM2, respectively) are higher than that of the Noble Vita (6.35 per cent). The vitamin C content of the formulated samples was found to be 13.38 and 13.50 mg/100 g, an improvement from that of the reference sample (6.13 mg/100 g). Significant difference exists in the overall acceptability between the formulated samples and the reference sample (p < 0.05), and the formulated samples were more acceptable. Originality/value – Formulated samples are nutritionally richer than the reference sample and that they are capable of supplying limiting nutrients in the diet of majority in the developing countries.

scholarly journals Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

2020 ◽  
pp. 1-8
Author(s):  
Patil Pandurang N. ◽  
Amani Ahmaed Al- Aamri ◽  
Zahra Abdullah Al- Rubkhi ◽  
Aida Salim Al Abri
Keyword(s):  
Applied Sciences ◽  
Chemical Analysis ◽  
Titratable Acidity ◽  
Local Market ◽  
Chemical Parameters ◽  
Red Grapes ◽  
Physico Chemical ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Potassium Magnesium

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %.  Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc.  Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle

2007 ◽  
Vol 13 (6) ◽  
pp. 423-435 ◽  
Author(s):  
Dayun Zhao ◽  
Jian Tang ◽  
Xiaolin Ding
Keyword(s):  
Brassica Juncea ◽  
Latent Variables ◽  
Yangtze River Delta ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Large Set ◽  
Chemical Parameters ◽  
Flavour Compounds ◽  
Umami Taste ◽  
Physico Chemical

To characterise the flavour of the indigenous Chinese potherb mustard (Brassica juncea, Coss.) pickle, 28 samples representing two typical types with different brining storage time were sourced from 14 cities in the Yangtze River Delta Megalopolis area in China, either short time storage or long time storage pickles sampled from cities open markets. Pickle samples were assessed by descriptive sensory evaluation conducted using a trained panel and an established pickle flavour lexicon. Pickle samples were also analysed for flavour components, as expressed by physico-chemical parameters. The relationships between the flavour compounds and sensory properties of pickles were studied by the partial least squares (PLS) regression method. Results demonstrated that some latent variables both in the independent variables (physico-chemical parameters) and dependent variables (taste sensory attributes) can be extracted to build the PLS models for prediction. PLS1 regression of sensory data revealed that preference was predominantly related to umami taste, whereas umami taste was mainly related to free amino acid of glutamic acid and aspartic acid contents in the pickle juice. The biplot of PLS2 with all the samples and variables explained 100% of the X-variables (instrumental measurements) and 85% of the Y-variables (taste sensory attributes). The prediction abilities of the PLS models obtained yield good results for the prediction of taste sensory characteristics of potherb mustard pickle according to physico-chemical parameters analysis. However, the total instrumental analysing parameters collected for judgement of potherb mustard pickle quality was a rather large set of data, sensory values evaluated by trained panelists are relatively convenient to obtain. These results illustrated the application of multivariate analysis as an effective strategy for improving the quality of potherb mustard pickles.

scholarly journals The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties

Meso ◽  
2018 ◽  
Vol 20 (2) ◽  
pp. 122-128
Author(s):  
Tomaž Polak ◽  
Gregor Sok
Keyword(s):  
Sensory Properties ◽  
Chemical Parameters ◽  
Physico Chemical

Einfluss des technologischen Herstellungsverfahrens von Hamburgern auf ihre physikalisch-chemischen und sensorischen Eigenschaften Ziel dieser Arbeit war es festzustellen, wie unterschiedliche Herstellungstechnologien (I. Phosphatzugabe zum Hackfleisch und Fettgewebe am Beginn der Mischung, II. Phosphatzugabe am Ende der Mischung, III. Phosphatzugabe eine halbe Minute vor der Wasser- und Salzzugabe, IV. sequentielle Zugabe von Phosphaten und Salz, Vermischen und erneutes Hacken von grob gehacktem Fleisch) sowie diverse Methoden der thermischen Behandlung (Braten im Ofen bei einer Lufttemperatur von 200 °C und Zubereitung auf einem Klappgrill mit einer Plattentemperatur von 240 °C, bis zum Erreichen der inneren Temperatur von 78 °C) sich auf die Textur und die sensorischen Eigenschaften von Hamburgern auswirken. Bestimmt wurden die physikalisch-chemischen Eigenschaften (pH-Wert, chemische Zusammensetzung, Phosphat-Gehalt), die instrumentellen Texturparameter (Analyse des Texturprofils) und die sensorischen Eigenschaften von Hamburgern (Methode der deskriptiven Analyse). Beim I. Technologieverfahren war der Hamburger etwas fester, trockener und gummiartig, besonders zäh, mit einem dominanten, typischen Rindfleischaroma; das II. Verfahren ergab auch eine etwas zu harte Textur, wobei die Zähheit fast optimal war, während die anderen Eigenschaften sehr ähnlich waren. Die sensorischen Eigenschaften und Texturparameter des anhand des III. Verfahrens hergestellten Hamburgers waren mit den Ergebnissen des I. Verfahrens vergleichbar. Die nach dem IV. Herstellungsverfahren hergestellten Hamburger ergaben ein zarteres Fleisch, eine weniger klebrige und zähe Textur als bei den Hamburgern, die anhand der anderen Verfahren hergestellt wurden. Vom Aspekt der Formerhaltung, Saftigkeit und des Aromas ist es vom gastronomischen Aspekt her besser die Hamburger auf einem Klappgrill zuzubereiten anstatt sie im Ofen zuzubereiten.

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