PHYSICAL-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF TABLE AND DESSERT WINE MATERIALS FROM NEW VARIETIES AND CLONES OF GRAPES

Flaxseed has been recently studied for the formulation of healthy functional foods that are also useful for the prevention of chronic diseases. In this context, the production of sourdough bread fortified with different percentages of flaxseed cake was performed and the interactions among the bioactive compounds derived from both sourdough and flaxseed cake were investigated. The organoleptic properties as well as nutraceutical and chemical characteristics regarding pH, ethanol, lactic and acetic acid content, fatty acids profile, the concentration of total polyphenols, antioxidant capacity, and aroma volatile organic compounds were determined to evaluate the efficacy of leavening in the different matrices in comparison with the traditional bread. The results obtained demonstrated that flaxseed cake-enriched sourdough bread can represent a potential vehicle for bioactive compounds with the possibility of obtaining high-quality products with improved nutritional profiles and desired health attributes. Furthermore, the bread obtained with the addition of 7.5% of flaxseed cake was individuated as the best formulation to produce sourdough bread fortified with flaxseed cake by the overlap between three series of information coming from physical-chemical, nutritional, and sensorial analyses. In conclusion, in the operating conditions adopted, the use of flaxseed cake could represent a viable alternative for the production of fortified bread based on sourdough technology.

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Effect of Phytoadditive and Ferments on the Physical, Chemical and Organoleptic Properties of Fermented Milk Product

International Journal of Pharmaceutical Research ◽

10.31838/ijpr/2020.12.03.074 ◽

2020 ◽

Vol 12 (03) ◽

Keyword(s):

Fermented Milk ◽

Milk Product ◽

Organoleptic Properties ◽

Physical Chemical ◽

Fermented Milk Product

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Analysis and optimization of production technology of the national Kyrgyz beverage Maksym

E3S Web of Conferences ◽

10.1051/e3sconf/202124701001 ◽

2021 ◽

Vol 247 ◽

pp. 01001

Author(s):

Irina Bazhenova ◽

Elena Chernova ◽

Tatiana Bazhenova

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Typhoid Fever ◽

Production Technology ◽

Titratable Acidity ◽

Organoleptic Properties ◽

Energy Value ◽

Global Migration ◽

Physical Chemical ◽

Solids Content

Global migration of populations leads to a widespread of national cuisines, which require adaptation to new consumers. In this regard, it is relevant to change traditional recipes and technologies. Here, we analyzed physical, chemical and organoleptic properties of the national Kyrgyz and Kazakh beverage Maksym. This beverage has a long history, unique properties, and at present is produced only by Shoro. Although being a Kyrgyz signature beverage, when not properly fomulated, it may cause acute intestinal infectious such as salmonellosis, dysentery, and typhoid fever. Our analysis showed that traditional beverage contains 0.9 g of protein, 4.38 g of carbohydrates, vitamins: B1 - 0.08mg%, B2 - 0.1mg%, PP - 0.4mg%, C - 0.59gr% with the useful-energy value of only 27 Kcal. This research analyzes variants of barms for the production of national Kyrgyz drink Maksym with different proportion of yeast and lactic-acid bacteria. Traditional Maksym composition and its production technology have been modified. For the produced drink, sediment content, titratable acidity, solids content, ethanol volume, nutritional and energy value, and organoleptic properties were tested.

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PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF SAPODILLA (Achras zapota L.) JAM BASED ON PECTIN AND SUCROSE ADDITION

Jurnal Agroindustri ◽

10.31186/j.agroind.6.2.88-100 ◽

2016 ◽

Vol 6 (2) ◽

pp. 88-100 ◽

Cited By ~ 1

Author(s):

Yogi Harto ◽

Yessy Rosalina ◽

Laili Susanti

Keyword(s):

Experimental Data ◽

Chemical Analysis ◽

Factorial Design ◽

Sweet Taste ◽

Total Dissolved Solids ◽

Organoleptic Properties ◽

Dissolved Solids ◽

Physical Chemical ◽

Red Color ◽

Acceptance Score

This study was carried out to investigate the effect of sucrose and pectin on physical, chemical and organoleptic properties of sapodilla jam and to determine the best treatment in accordance with SNI. The evaluation consisted of a 2 X 3 factorial design with three replicates, two Pectin concentrations (0.5%, 0.7%) and three sugar concentrations (35%, 45%, 55%). Experimental data were subjected to ANOVA test followed by Tukey's test 5%. The results showed the proportion of pectin and sugar have significantly different impact on color, aroma, taste, a smear of jam and overall consumers acceptance on sapodilla jam. Results of chemical analysis and physical use of pectin have significantly different impact on total dissolved solids (TDS), but has no effect on pH and a smear of jam. The use of sugar affect the TDS and a smear of jam but pH did not differsignificantly. The interaction between pectin and sugar have significantly different impact on a smear of jam but has no effect on pH and TDS. The best product is the use of pectin 0.5% and sugar 55% , brownish-red color (4.20), sweet taste (4,07). aroma is quite flavorful distinctive sapodilla fruit (2.83), smooth texture and easily applied evenly (4.57). The overall consumers acceptance score (4.57). TDS (94.77%), pH (4.4) and fruit fiber positive (+).

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STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER

Jurnal Agroindustri ◽

10.31186/j.agroind.2.1.41-52 ◽

2012 ◽

Vol 2 (1) ◽

pp. 41-52

Author(s):

Kurnia Herlina Dewi ◽

Meizul Zuki ◽

Mulad Subagio

Keyword(s):

Moisture Content ◽

Microbial Contamination ◽

Fat Content ◽

Effect Of Temperature ◽

Organoleptic Properties ◽

Cocoa Powder ◽

Physical Chemical ◽

Roasting Temperature ◽

Roasting Time

This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100oC and 115oC) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) and to determine the effect of roasting time : 30, 60, 90 and 120 minutes of quality cocoa powder. Variables in this study to determine the quality of cocoa powder consists only of fat content, moisture content, pH, microbial contamination is the number of colonies of bacteria, fungi, Escherichia coli, refinement, and organoleptic properties of the cocoa powder. Results obtained show the temperature effect and long penyangraian penyangraian nibs cocoa powder quality results as a whole meet the quality standards. Effect of roasting temperature to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties, whereas the level of tenderness, microbial contamination, cocoa powder is no different. The effect of roasting time to produce quality cocoa powder on the observation variables (pH, moisture content, fat content) and different organoleptic properties. The level of tenderness and microbial contamination non-significant.

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Chemical evaluation of two tropical wood species for use as grilling planks

BioResources ◽

10.15376/biores.16.4.8219-8226 ◽

2021 ◽

Vol 16 (4) ◽

pp. 8219-8226

Author(s):

Ulysses Harley Guedes ◽

Daniele Melo Santos Paulino ◽

Lucas Dellosso Penteado ◽

Heloiza Candeia Ruthes ◽

Iuri Fazolin Fraga ◽

...

Keyword(s):

Chemical Analysis ◽

Wood Species ◽

Statistical Analyses ◽

Thuja Plicata ◽

Organoleptic Properties ◽

Tropical Hardwood ◽

Red Cedar ◽

Chemical Evaluation ◽

Physical Chemical ◽

Hardwood Species

This research evaluated the possible use of tropical hardwood species (Myrocarpus frondosus and Ocotea porosa) for grilling plank production. Physical, chemical, and organoleptic properties were evaluated and compared with properties of a well-used wood species for grilling planks, western red cedar (Thuja plicata). For chemical analysis, one technique was used: hydrodistillation. Normality tests and analyses of variance (ANOVA) were used for the comparisons between Thuja plicata and tropical hardwoods. The results of the organoleptic, chemical, and statistical analyses demonstrated the possibility of using Myrocarpus frondosus and Ocotea porosa in grilling plank production.

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