scholarly journals Utilization of whey for the preparation of chocolate milkshakes with chia (Salvia hispanica L.)

ForScience ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. e00887
Author(s):  
Julimeri Câmara Costa ◽  
Emanuel Neto Alves de Oliveira ◽  
Kaísa Mikelly Pereira Oliveira ◽  
Rerisson do Nascimento Alves ◽  
Bruno Fonsêca Feitosa ◽  
...  
Keyword(s):  
Water Activity ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Industrial Wastes ◽  
Partial Replacement ◽  
Salvia Hispanica ◽  
Significance Level ◽  
Total Solids ◽  
Randomized Design ◽  
Salvia Hispanica L

Utilization of whey for the preparation of new food products may be an alternative to minimize environmental problems and reduce the disposal of high nutritional value by-products. This study aimed to prepare chocolate milkshakes with chia by partially replacing milk with whey. Three milkshake formulations were developed: a control formulation (without whey), a formulation containing 36% milk and 24% whey, and a formulation containing 24% milk and 36% whey. Microbiological parameters, proximate composition, energy value, total solids, titratable acidity, pH, and water activity were evaluated after preparation. The data were subjected to Analysis of Variance in a Completely Randomized Design, and means were compared by Tukey’s test at the 5% significance level. Milkshakes were found to have good microbiological quality, with low counts of thermotolerant coliforms (determined at 45 °C) (< 3 MNP/g) and yeasts and filamentous fungi (< 10 CFU/g). That replacement of milk by whey resulted in a reduction in ash, lipid and energy values and an increase in carbohydrate values. One portion of the developed milkshakes was estimated to provide between 72.12 and 84.52 Kcal. There were no significant differences in titratable acidity, total solids, or water activity between formulations. It is inferred that chocolate milkshakes with chia prepared with partial replacement of milk by whey are a feasible and innovative alternative to minimize environmental impacts. Complementary studies are recommended on storage stability and sensory quality. Keywords: Functional foods. Ice-cold foods. Agro-industrial wastes.   Aproveitamento do soro de leite na elaboração de milkshakes de chocolate com chia (Salvia hispanica L.) Resumo O aproveitamento do soro de leite na elaboração de novos produtos pode ser uma alternativa para minimizar problemas ambientais e o desperdício de subprodutos de alto valor nutricional. Assim, objetivou-se elaborar milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite. Foram elaboradas três formulações de milkshakes: sem adição de soro – controle, com 36% de leite/24% de soro e 24% de leite/36% de soro. A qualidade microbiológica, composição proximal e análises físico-químicas quanto aos parâmetros valor calórico, extrato seco, acidez total, pH e atividade de água foram avaliados, após o processamento. Os dados obtidos foram analisados através de Análise de Variância, em Delineamento Inteiramente Casualizado, comparando-se as médias pelo teste de Tukey a nível de 5% de significância. Verificou-se boa qualidade microbiológica, com baixas contagens para coliformes a 45 °C (< 3 NMP/g) e fungos filamentosos e leveduriformes (< 10 UFC/g). A inclusão de soro de leite provocou redução nos teores de cinzas, lipídeos e valores calóricos, bem como aumento nos teores de carboidratos. O consumo dos milkshakes indicou que as porções fornecem de 72,12 a 84,52 Kcal. Não houveram diferenças significativas entre os milkshakes para os parâmetros acidez total, extrato seco e atividade de água. Infere-se que a elaboração de milkshakes de chocolate com chia, substituindo parcialmente o leite por soro de leite, pode ser viável e uma alternativa inovadora para minimizar impactos ambientais, sendo recomendadas análises complementares sobre a estabilidade de armazenamento e a qualidade sensorial. Palavras-chave: Alimentos funcionais. Gelados comestíveis. Resíduos agroindustriais.

scholarly journals Influence of Nitrogen Fertilization on Root Growth Dynamics and Yield of Chia (Salvia hispanica L.) in Greenhouse Pots

2021 ◽  
Vol 78 (2) ◽  
pp. 140
Author(s):  
Ioannis ROUSSIS ◽  
Antonios MAVROEIDIS ◽  
Ioanna KAKABOUKI ◽  
Aspasia EFTHIMIADOU ◽  
Nikolaos KATSENIOS ◽  
...  
Keyword(s):  
Dry Matter ◽  
Root Length Density ◽  
Mass Density ◽  
Growth Dynamics ◽  
Salvia Hispanica ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Salvia Hispanica L ◽  
Nitrogen Rates ◽  
Applied Nitrogen

A greenhouse pot experiment was conducted in Western Greece in order to evaluate the effect of different nitrogen rates on the development of the root system and productivity of chia (Salvia hispanica L.) plant. The experiment followed a completely randomized design (CRD), with six treatments, different rates of applied nitrogen (0, 25, 50, 75, 100 and 125 kg ha-1 equivalent to 0, 134, 268, 402, 536 and 670 mg nitrogen pot-1). The results of this study showed that root length density (RLD) and root mass density (RMD) increased with the increased rate of applied nitrogen and the highest values (1.297 cm cm-3 and 1.178 mg cm-3, respectively) were found after the application of 670 mg nitrogen pot-1 at 100 days after sowing (DAS). Plant height (106.06 cm) and leaf area per plant (883.14 cm2) were significantly affected by the highest rate of nitrogen. Additionally, dry matter and seed yield per plant were clearly affected by fertilization, with the highest values (27.57 g and 4.20 g, respectively) obtained in plants treated with 670 mg nitrogen pot-1. In conclusion, increasing the levels of applied nitrogen up to 670 mg N pot-1 improves root development and therefore the yields of chia.

scholarly journals Production and Quality Evaluation of Fruit Bars from Banana (Musa sapientum) and Cashew (Anacardium occidentale) Apple Fruit Blends

2019 ◽  
pp. 1-16 ◽  
Author(s):  
C. S. Arinzechukwu ◽  
I. Nkama
Keyword(s):  
Vitamin C ◽  
Proximate Composition ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Viable Count ◽  
Crude Fibre ◽  
Randomized Design ◽  
Cashew Apple ◽  
Sensory Qualities

Aim: The aim was to evaluate the chemical, physical, sensory and microbial qualities of fruit bars produced from blends of banana and cashew apple fruits and to investigate the applicability of cashew apple in fruit bar production. Study Design: The experimental design used was the complete randomized design (CRD) and the data obtained were analyzed using one – way analysis of variance (ANOVA). Place and duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between January and July, 2016. Methodology: Fruit bar samples were prepared with blends of  ripe banana and cashew apple purees in the ratios of 90:10, 80:20, 70:30, 60:40, 50: 50% (Banana puree : Cashew apple puree). One hundred percent (100%) banana pulp based fruit bar served as the control. Formulated fruit bars contained 7% sugar, 5% date powder, 0.2% sodium metabisulphite and 0.5% citric acid in 1000 g of fruit purees and dried at 80oC for 8 hours. Fruit bar samples were analysed for sensory qualities, proximate composition, micronutrient compositions (vitamin C and potassium), physicochemical properties (pH, brix and titratable acidiy), and microbiological quality using standard methods. Results: There were significant (p<0.05) differences in the proximate composition, potassium, vitamin C and tannin content of samples. The carbohydrate, protein, crude fibre, ash and moisture contents ranged from 68.78 to 74.51%, 3.06 to 3.38%, 1.00 to 2.05%, 2.33 to 2.76% and 18.92 to 22.64% respectively. The fruit bars have high caloric energy values. The vitamin C content increased as the ratio of cashew apple increased. Potassium and tannin contents of the samples ranged from 125.50 to 220.00mg/100g and 52.04 to 84.23 mg/100g respectively. Titratable acidity, pH and brix of samples varied significantly (p < 0.05) and ranged from 0.23 to 0.37%, 4.00 to 4.65% and 7.10 to 11.85% respectively. The microbial results showed that total viable count found present in the fruit bar samples ranged from 4.0 x 102 to 1.3 x 103 while the mould count ranged from 2.0 x 101 to 7.0 x 101. The sensory scores showed that all samples were generally accepted while the sample with 20% of cashew apple was the most preferred. These results showed that underutilized fruits such as cashew apple can be utilized in this regard instead of being wasted.

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals EXPRESSÃO GÊNICA DO METABOLISMO LIPÍDICO DA CHIA SOB DOSES DE FÓSFORO

Nativa ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 382-285
Author(s):  
Tiago Roque Benetoli da Silva ◽  
Debora Fernanda Del Moura Soares ◽  
Juliana Stracieri ◽  
Rhaizza Lana Pereira Ducheski ◽  
Gessica Daiane da Silva
Keyword(s):  
Lipid Metabolism ◽  
Lipid Synthesis ◽  
Herbaceous Plant ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Randomized Design ◽  
Genes Expression ◽  
Regional Campus ◽  
Lipid Metabolism Gene ◽  
Salvia Hispanica L

A chia (Salvia hispanica L.) é uma planta anual herbácea considerada como fonte natural de ácidos graxos ômega-3, fibras, proteínas e antioxidantes. No entanto o cultivo no Brasil ainda é recente e as informações e recomendações técnicas existentes são limitadas, principalmente a respeito de adubação e época de semeadura. Portanto, o presente trabalho objetivou avaliar o efeito da aplicação de doses de fósforo na expressão de genes responsáveis pela síntese de lipídios da cultura da chia. Foi conduzido o experimento em na Fazenda de Universidade Estadual de Maringá no Campus Regional de Umuarama. O solo usado no experimento é um Latossolo Vermelho Distrófico típico, com textura arenosa. O delineamento experimental utilizado foi o inteiramente casualizado com quatro e cinco repetições. Os tratamentos foram compostos por quatro doses de P2O5 aplicados na semeadura (0, 40, 80 e 120 kg ha-1). Foi avaliada a expressão dos genes responsáveis pelo metabolismo de lipídios OLE1 e MGAT. Palavras-chave: Salvia hispânica; teor de óleo; adubação fosfatada.   Lipid metabolism gene expression of chia under phosphorus rates   ABSTRACT: Chia (Salvia hispanica L.) is an annual herbaceous plant considered as a natural omega-3 fatty acids, fibers, proteins and antioxidants source. However, cultivation in Brazil is still recent and the existing information and technical recommendations are limited, mainly regarding fertilization. Therefore, the present work aimed the phosphorus rates application effect on the genes expression responsible for chia plants lipid synthesis. The experiment was conducted at farm of Universidade Estadual de Maringá at the Regional Campus of Umuarama, Paraná, Brazil. The experimental design was a completely randomized design with four and five replications. The treatments were composed of four rates of P2O5 at sowing (0, 40, 80 and 120 kg ha-1). The expression of the genes responsible for lipid metabolism OLE1 and MGAT. Key words: Salvia hispanica; oil meaning; phosphate fertilization.

scholarly journals KARAKTERISTIK FISIK DAN SENSORIS ES KRIM KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENAMBAHAN TEPUNG UMBI GEMBILI (Dioscorea esculenta L.) SEBAGAI PENSTABIL

2020 ◽  
Vol 14 (02) ◽  
pp. 199
Author(s):  
Cicilia Nuryati ◽  
Anang Mohammad Legowo ◽  
Nurwantoro Nurwantoro
Keyword(s):  
Ice Cream ◽  
Water Soluble ◽  
Gelling Agent ◽  
Significance Level ◽  
Total Solids ◽  
Randomized Design ◽  
Egg Yolks ◽  
Soluble Polysaccharide ◽  
Red Bean ◽  
Hedonic Quality

Gembili tubers are Dioscoreaceae plants which contain mucus which is water soluble polysaccharide (13.42% db), able to bind materials and form gels, and is glucomannan (Harijono et al., 2010; Prabowo et al., 2014). Gembili tubers can be used as a stabilizer, thickener, and also gelling agent in ice cream products because of this content. This research aims to determine the effect of added gembili tuber flour with different concentrations on overrun, melting speed, total solids, and hedonic quality of red bean ice cream. The material used is red bean porridge, fresh cow's milk, granulated sugar, whipped cream, egg yolks, water, and gembili tuber flour. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications with a formulation of adding gembili tuber flour concentration of 0%, 2%, 4%, 6%, 8%. Analysis of the data used is the Analysis of Variants (ANOVA) at a significance level of 5%. The results showed that the addition of different concentrations of gembili tuber flour to peanut ice cream had a significant effect (P <0.05) on overrun, melting speed, and total solids, as well as texture, taste, and thickness characteristics but did not significantly affect the color, aroma, and favorite overalls. The best treatment of added gembili tuber flour as a stabilizer of red bean ice cream is 0.4%. Keywords: gembili tubers, hedonics, ice cream, kidney beans, overrun

scholarly journals Healthier chicken nuggets incorporated with chia (Salvia hispanica L.) flour and partial replacement of sodium chloride with calcium chloride

2019 ◽  
pp. 794 ◽  
Author(s):  
J.C. Barros
Keyword(s):  
Sodium Chloride ◽  
Meat Products ◽  
Sodium Content ◽  
Partial Replacement ◽  
Omega 3 ◽  
Chicken Nuggets ◽  
Salvia Hispanica ◽  
Sensory Acceptance ◽  
Chicken Skin ◽  
Salvia Hispanica L

Chicken nuggets were reformulated by substituting the chicken skin with chia flour and partially substituting the NaCl with CaCl2. Four treatments were processed: Control – 1.5 g/100 g NaCl, without the addition of chia flour; CaCl2 – 75% substitution of NaCl by CaCl2; Chia – 50% replacement of chicken skin by chia flour; Chia+CaCl2 – 75% replacement of NaCl by CaCl2 and 50% substitution of chicken skin by chia flour. The protein content increased with the incorporation of chia flour. Treatments CaCl2 and Chia+CaCl2 presented reduced sodium content. Chicken nuggets containing chia flour showed an increase of α-linolenic acid and can be labelled as “high omega-3 content”. Formulations Chia and Chia+CaCl2 presented lower sensory acceptance among the four formulations, but about 50% of consumers still considered them acceptable. Thus, the Chia+CaCl2 formulation could be recommended to consumers seeking healthier meat products, due to its high omega-3 and reduced sodium content.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK VEGETABLE LEATHER CABAI HIJAU (Capsicum annuum var. annuum) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI PEKTIN

2017 ◽  
Vol 10 (1) ◽  
pp. 21
Author(s):  
Putri Devi Permatasari ◽  
Nur Her Riyadi Parnanto ◽  
Dwi Ishartani
Keyword(s):  
Tensile Strength ◽  
Vitamin C ◽  
Moisture Content ◽  
Water Activity ◽  
Thin Sheet ◽  
Concentration Addition ◽  
Significance Level ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design

<p><em>Vegetable leather is a thin sheet-shaped product made of vegetables (puree) are processed by drying method. Green chilli contains high vitamin C, low calories value 23 cal/100 gr and contain fibers which is quite high as 1.3 g/100 g. In this study, pectin hydrocolloid was added to improve less plastic texture in vegetable leather. The purpose of this research is to identify the influence of the variation concentration of pectin against physical characteristics (tensile strength), chemical (water activity, moisture content, ash contain, vitamin C, fiber and calories value) and organoleptic (colour, flavour, taste, texture, and overall) vegetable leather green chilies as well as knowing the best concentration of pectin that based on physical, chemical and organoleptic characteristics of vegetable leather green chilies. Experimental design used in this research was Completely Randomized Design (CRD) based upon one factor which was the effects of pectin concentration addition. Research data were analyzed by one way ANOVA method and continued using DMRT analysis on the significance level α = 0.05,  if there were significant differences between the means. The result showed that variations in the concentration of pectin have significant effect on water activity, moisture content, ash contain, and fiber. However, the variations of pectin concentration does not affect the value of tensile strength, vitamin C and calories value. Based on the analysis of physical, chemical, and organoleptic shows the vegetable leather green chili with the addition of 0.3% pectin is the best formula. Vegetable leather green chilies with 0.3% pectin concentration has tensile strength 4.6866 N, water activity 0.55, moisture content (wb) 14.959%, ash contain (db) 19.209%, food fiber (db) 15.795%, calories value 3.015,551 cal/g.  </em></p>

scholarly journals DERAJAT KEASAMAN DAN ANGKA REDUKTASE SUSU KAMBING PERANAKAN ETTAWA PASTEURISASI DENGAN LAMA SIMPAN YANG BERBEDA PADA SUHU REFRIGERATOR 4?

2021 ◽  
Vol 5 (2) ◽  
pp. 114-118
Author(s):  
Egil Olsen ◽  
Arif Qisthon ◽  
Veronica Wanniatie ◽  
Ali Husni
Keyword(s):  
Storage Time ◽  
Goat Milk ◽  
Animal Husbandry ◽  
Titratable Acidity ◽  
Significance Level ◽  
Goat’S Milk ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Goat's Milk

This study aimed to determine the effect of storage time at 4? refrigerator temperature on degrees of acidity and reductase score in pasteurized Ettawa goat milk and to determine the optimum storage time for pasteurized goat milk. This research was conducted in March--April 2020, at the Livestock Production Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used was 6 liters of Ettawa Grade goat milk. This study used a completely randomized design, with 5 treatments and 4 replications, namely Pasteurized goat's milk stored for 0 days (P0), Pasteurized goat's milk was stored for 6 days (P1), Pasteurized goat's milk stored for 12 days (P2), Pasteurized goat's milk stored for 18 days (P3), and pasteurized goat milk stored for 24 days (P4). The variables observed were the degree of acidity, the amount of reductase, and the optimum storage time. The data obtained were then analyzed for variance / Analysis of Variance (ANOVA) at the 5% significance level and continued with the Least Significant Difference (LSD) test. The results showed that pasteurized Ettawa goat's milk with a storage time of 24 days at 4? refrigerator temperature had no significant effect on the degrees of acidity, but had a significant effect on the methylene blue reductase test. The conclusion of this research is that the storage time of Pasteurized goat's milk for 12 days at 4? temperature is the optimum storage time to maintain the quality of milk with degrees of acidity of 7.5�SH and a reductase score for 8 hours. Keywords: Reductase number, Titratable acidity, Pasteurization, Refrigerator, Goat milk

scholarly journals Chia (Salvia hispanica L.) as a novel forage and feed source: A review

2019 ◽  
Vol 14 (1) ◽  
pp. 1-18 ◽  
Author(s):  
Amir M. Jamshidi ◽  
Mariana Amato ◽  
Ali Ahmadi ◽  
Rocco Bochicchio ◽  
Roberta Rossi
Keyword(s):  
Animal Health ◽  
Partial Replacement ◽  
Published Data ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Medicinal Uses ◽  
Short Day ◽  
Dry Biomass ◽  
Food And Feed ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.), is a traditional pre-Colombian food crop from Central America. Being considered the richest botanical source of omega-3 fatty acids, it has recently been rediscovered as a functional food and feed. A growing body of literature indicates that dietary chia seeds greatly improve animal products quality without compromising growth, productivity and organoleptic quality. Chia is mainly cultivated as a seed crop but recently interest has been raised on biomass production as a potential forage source opening alleys toward the integration of chia in crop-livestock systems. Literature on chia is flourishing, up to now reviews addressed botany, agronomy phytochemical and medicinal uses, this article reviews the main findings on chia use in animal nutrition and includes an overview on both seed and biomass yield and quality as affected by environment, agronomy, and genetic background. Chia is a short-day flowering crop, seed yields of commercial varieties can be as high as 2999 kg ha–1 in areas of origin while at European latitudes seed production is severely hampered by photoperiod sensitivity (max 518 kg ha–1). The viable growing of chia for seeds worldwide relies on the availability of genotypes flowering at longer days than in the areas of origin, while for whole plant a relatively high forage yield can be expected. In southern Italy commercial short-day flowering varieties yielded up to 2.07 t ha–1 of leaf dry biomass and in Greece chia yielded up to 15 T ha−1 dry biomass. Chia seeds supplement in livestock diet are administered with the main objective to increase the content of omega-3 and improve animal health. The majority of work has been done on poultry and rabbits where rewarding results have been obtained in terms of improvement of products lipids profile. Only one work was published on pig but the first results are encouraging. Published data on ruminants are few but in agreement with findings on other species these works demonstrate chia has no adverse effects health performances, and sizeable improvement of milk fatty acid profile. A qualitative improvement of freshwater cultivated fish fillets was also obtained with a partial replacement of soybean oil with chia. Finally an innovative study tested the effect of total or partial replacement of wheat bran in the diets of two edible insects that can be considered the new frontier of food and feed production chains.

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

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