scholarly journals PREPARATION AND SENSORY EVALUATION OF COOKIES SUPPLEMENTED WITH SPINACH (AMARANTHUS GANGETICS)

2018 ◽  
Vol 6 (9) ◽  
pp. 41-48
Author(s):  
Dhanabaaghyam. R ◽  
Keerthini Raga. ◽  
Sanjana. S ◽  
Suganya. G
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Rich Source ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Pass Through

Spinach [Amaranthus gangetics] leaves were dried in a tray drier at 55°C and ground to pass through 220µm mesh to obtain spinach powder. Micronutrient is rich in Amaranthus gangetics. The spinach has rich source of vitamin C, folate and minerals. The physico-chemical analysis and sensory evaluation was done to know the acceptability of cookies incorporated with red spinach powder. These were evaluated for sensory analysis that included color, flavor, taste, and overall acceptability. The spinach cookies were analyzed for analytical and chemical analysis, which includes moisture content and total ash.

Quality of cooked goat meat sausages incorporated with goat tripe

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
M. Anna Anandh
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Product Yield ◽  
Drip Loss ◽  
Goat Meat ◽  
Overall Acceptability ◽  
Evaluation Scores ◽  
Physico Chemical ◽  
Diameter Shrinkage

Cooked sausages from goat meat (GM) with 20, 25 and 30 % levels of goat tripe (GT) were prepared and their quality evaluated. Cooked sausages prepared with 100% GM were used as control. Significant (p>0.05) increase was observed for pH, diameter shrinkage, drip loss, protein and fat contents in GT incorporated cooked sausages than control. However, significant (p> 0.05) reverse trends were observed for product yield and moisture content. Sensory evaluation scores for appearance and colour, flavor, tenderness, juiciness, binding and overall acceptability were highest for 20% GT incorporated cooked sausage, followed by 25% and 30% GT incorporated cooked sausages. Physico - chemical and sensory evaluation scores of 20 % GT incorporated cooked sausages were comparable with control goat meat sausage and the values did not differ significantly between them. Thus, it can be concluded that 80% GM and 20% GT can be used for preparation of cooked goat meat sausages without affecting quality and acceptability.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

scholarly journals Studies on the preparation of stem amaranth pickle

2014 ◽  
Vol 12 (1) ◽  
pp. 177-182
Author(s):  
FH Shanta ◽  
RR Rajib ◽  
MA Alim ◽  
MR Haque
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Room Temperature ◽  
Storage Stability ◽  
Fungal Growth ◽  
Overall Acceptability ◽  
Storage Studies ◽  
Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

scholarly journals Pickle and Chutney Development from Fresh Hog Plum (Spondias dulcis)

2013 ◽  
Vol 5 (2) ◽  
pp. 67-72
Author(s):  
MHR Bhuiyan
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Salt Concentration ◽  
Storage Stability ◽  
Sugar Concentration ◽  
Initial Concentration ◽  
Overall Acceptability ◽  
Similar Product ◽  
Hog Plum

The experiment was conducted to develop pickle and chutney from fresh hog plum fruit. The pickle was made with 5%, 10%, 15% and 20% salt concentration. The chutneys were made with 25%, 30%, 35% and 40% sugar concentration. Among them, the best pickle and chutney was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability of different pickles and the chutneys were different. The pickle (P15) made with 15% salt and the chutney (C40) made with 40% sugar concentration was best among others of the similar product. Higher concentration of sugar and salt gives higher acceptability for chutney and pickle, respectively. Among different changes in chemical composition, moisture and vitamin C concentration were prominent during preparation of pickle and chutney. The moisture content was 59.69% and 43.08% for pickle and chutney respectively which were nearly two third to half of the initial concentration of fresh hog plum fruit. The storage stability was studied for both the products and it is seen that chutney (4 month) was lower than storage stability of pickle (5 month).DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14604 J. Environ. Sci. & Natural Resources, 5(2): 67-72 2012

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham

2011 ◽  
Vol 17 (2) ◽  
pp. 127-133 ◽  
Author(s):  
T. Pérez-Palacios ◽  
J. Ruiz ◽  
D. Martín ◽  
J.M. Barat ◽  
T. Antequera
Keyword(s):  
Moisture Content ◽  
Sensory Analysis ◽  
Salt Content ◽  
Sensory Characteristics ◽  
Overall Acceptability ◽  
Weight Losses ◽  
Dry Cured Ham ◽  
Salty Taste ◽  
Green Stage

The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed the same weight losses during the processing. At the green stage F Iberian hams had lower moisture content, higher values of a* and chroma, lower hardness and chewiness and higher adhesiveness and springiness than R ones. However, at the end of the processing R and F Iberian hams only were different in salt content, F hams showing lower values than R ones. Sensory analysis of Iberian dry-cured ham did not show differences in salty taste. Panelist detected a higher fat hardness and lean pastiness in F than in R hams. The overall acceptability for both groups of dry-cured hams was between average and good.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

scholarly journals Effects of extrusion operating conditions and blend proportion on the physicochemical and sensory properties of teff-rice blend extruded products

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 173-183
Author(s):  
M. Minweyelet ◽  
W.K. Solomon ◽  
G. Bultosa
Keyword(s):  
Moisture Content ◽  
Water Solubility ◽  
Chemical Properties ◽  
Operating Conditions ◽  
Blend Ratio ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Extruded Product ◽  
Feed Moisture ◽  
Extruded Products

The effects of extrusion conditions, teff-to-rice blend ratio (25-100%), feed moisture content (21-25%) and barrel temperature (130- 150°C) on the physico-chemical properties and the sensory attributes of extruded product from teff-rice blend was investigated. The physico-chemical properties (specific length, bulk density, expansion, water absorption index (WAI), water solubility index (WSI) and hardness), and sensory acceptability (flavor, color, texture and overall acceptability) were significantly (p<0.05) influenced by the extrusion conditions. Increasing barrel temperature resulted in higher expansion, lower density, reduced hardness and higher WAI, and WSI. Increase in the proportion of teff resulted in increased density, hardness, and WSI whereas increase in teff proportion brought about a decrease in expansion and WAI. Increasing feed moisture content resulted in higher density, lower expansion, higher WAI, lower WSI, higher hardness and lower crispness. The sensory scores reduced with increase in the proportion teff. The numerical optimization revealed that the optimal extrusion conditions for the best result were extrusion temperature of 150°C, feed moisture content of 21.2% and blending ratio of 40% teff with a desirability value of 0.901. The graphical optimization revealed that the best results were found between 140 to 150°C, 21 to 22% feed moisture and 25 to 46% of teff proportion.

scholarly journals Pharmaceutico-analytical study of Mayurpiccha Bhasma - An Ayurvedic preparation

2020 ◽  
Vol 5 (06) ◽  
pp. 116-119
Author(s):  
Gangaprasad Asore ◽  
Baban Rathod ◽  
Dipalee Thakur
Keyword(s):  
Chemical Analysis ◽  
Moisture Content ◽  
Analytical Study ◽  
Respiratory Illness ◽  
Chemical Components ◽  
Physico Chemical

Background: Mayurpiccha Bhasma is a classical Ayurvedic kalpa prepare from peacock feathers, which is commonly used for treatment of Vomiting, Hiccups, Respiratory illness etc. Method of preparation of Mayurpiccha Bhasma is mentioned in Siddhayog sangraha and Bhaishyajya Samhita. Material and Methods: Mayurpiccha Bhasma was prepared by procedure mentioned in Siddhayog sangraha i.e. Peacock feathers are burn on ghee flame and finished product was subjected to various Physico-chemical analysis like Moisture content, Ash value, Chemical components etc. Observations: Observations were noted while testing of finish product. Result and Conclusion: Various observations and reports of tests were noted.

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