scholarly journals Development of Thabdi milk sweets of Gujarat State, India utilizing Ghee residue as an ingredient

2020 ◽  
Vol 12 (4) ◽  
pp. 575-581
Author(s):  
Parth Hirpara ◽  
J.P. Prajapati ◽  
B.M. Mehta ◽  
S.V. Pinto
Keyword(s):  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Ash Content ◽  
Soft Body ◽  
Gujarat State ◽  
Holding Period ◽  
Hydroxymethyl Furfural ◽  
Brown Colour ◽  
Acceptable Quality ◽  
Characteristic Colour

Thabdi an ethnic khoa based milk sweet of Gujarat State, which is famous for its characteristic colour texture and flavour, was prepared using ghee residue as an ingredient in order to provide a way to effectively utilize the by-product. Ghee residue was added in milk at different rates viz. T1 (control), T2 (2%), T3 (4%), T4 (6%), T5 (8%) and T6 (10 %). Addition of ghee residue in milk for making Thabdi was found to significantly (P?0.05) increase the fat, protein and ash content, Free fatty acids (FFA), Thiobarbituric acid (TBA) value and acidity significantly (P?0.05) decreased the hardness of the products. Addition of ghee residue resulted in elimination of the 40 min holding period generally used for making Thabdi. Sample T4 (containing 6 % ghee residue) yielded the most acceptable product in terms of sensory attributes of product. It had a glossy brown colour, soft body, uniform grainy texture and pleasing rich nutty caramel flavour. During storage of sample T4 at cabinet temperature (20±1oC) and room temperature (37 C), the acidity, FFA, HMF (Hydroxymethyl Furfural), TBA and hardness increased significantly (P? 0.05) and sensory scores, moisture, water activity and pH decreased significantly(P? 0.05). It can be concluded that the most acceptable quality Thabdi could be prepared by addition of ghee residue at the rate of 6 % w/w of milk with improved shelf-life of 28 days at 20±1oC and 14 days at 37±1oC as compared to 21 and 12 days for control respectively. Thus, Thabdi sweet prepared with the use of ghee residue as an ingredient will provide a way to effectively utilize the by-product.

The Influence of Heat and Two Stages Precipitation in the Process of Natural Polymer Purification from the Byproduct of Bioethanol Process Base on Empty Palm Fruit Bunch

2015 ◽  
Vol 1123 ◽  
pp. 177-181
Author(s):  
Achmad Hanafi ◽  
Harry Budiman ◽  
Fauzan Aulia
Keyword(s):  
Sulfuric Acid ◽  
Sodium Hydroxide ◽  
Room Temperature ◽  
Black Liquor ◽  
Ash Content ◽  
Natural Polymer ◽  
Palm Fruit ◽  
Second Stage ◽  
Direct Precipitation ◽  
Two Stages

The biopolymer material, lignin, was recovered from the black liquor by acidification of the black liquor using sulfuric acid. Several purification techniques were carried out to produce the high purity of lignin such as gradual precipitation of lignin from black liquor (first stage: precipitation at pH 7, second stage: precipitation at pH 2) and the diluting of crude lignin by sodium hydroxide then followed by re-precipitation at different temperature. Subsequently, the impurities of lignin product resulted from each purification techniques was determined as ash content that analyzed using temperature program furnace; and the content of lignin was investigated using spectrophotometer UV-Vis. The result showed that the content of lignin of material produced from gradual precipitation was approximately 77.6%. It was higher than the content of lignin about 3.4% of material produced from direct precipitation to pH 2. In addition, the elevating of temperature from 40 to 60°C was no considerably affect to the content of lignin in precipitate produced from re-precipitation of crude lignin solution in sodium hydroxide. Nonetheless, the content of lignin of precipitate improved 15% when the temperature of re-precipitation of crude lignin solution in sodium hydroxide was raised from room temperature to 40-60°C.

scholarly journals Quality of beef burger with addition of wet okara along the storage

2016 ◽  
Vol 40 (6) ◽  
pp. 706-717 ◽  
Author(s):  
Rafaela Bergmann Strada de Oliveira ◽  
Flávia Della Lucia ◽  
Eric Batista Ferreira ◽  
Roseane Maria Evangelista de Oliveira ◽  
Carlos José Pimenta ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Storage Period ◽  
Brown Colour ◽  
Microbiological Characteristics ◽  
Technological Quality ◽  
Financial Income ◽  
Characteristic Colour ◽  
Zero Time ◽  
Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

scholarly journals Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

2020 ◽  
Vol 50 (1) ◽  
Author(s):  
Thiago Luís Magnani Grassi ◽  
Juliana Sedlacek-Bassani ◽  
Elisa Helena Giglio Ponsano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Vitamin E ◽  
Spirulina Platensis ◽  
Nile Tilapia ◽  
Room Temperature ◽  
Control Diet ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Oxidative Rancidity ◽  
Plastic Bags

ABSTRACT: The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.

scholarly journals Analisis Organoleptik (Aroma dan Warna) dan Nilai TBA dalam Pendugaan Umur Simpan Bumbu Mi Aceh dengan Metode Accelarated Shelf-Life Testing (ASLT) Menggunakan Persamaan Arrhenius

2020 ◽  
Vol 11 (2) ◽  
pp. 69-74
Author(s):  
Muhammad Nazly Hasibuan ◽  
Eti Indarti ◽  
Novia Mehra Erfiza
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Critical Parameters ◽  
Life Testing ◽  
Thiobarbituric Acid Test ◽  
Semi Empirical ◽  
Acid Test

Aceh noodle seasoning was made from red chili, red onion, garlic, cardamom, turmeric, ginger, cumin, candlenut, coriander and pepper. All ingredients were mashed and then sauteed in a frying pan with the addition of cooking oil. In the food industry it is necessary to determine the shelf life so the consumers know the quality of the product. Shelf life is the periode of a product from the production process until the product has decreased in quality or is not suitable to consumption. This research was conducted using a semi-empirical accelerated shelf-life testing method with the Arrhenius equation. The estimation of shelf life was determined through the quality change of Aceh noodle seasoning which packed with aluminum foil packaging and stored based on temperature factor (room temperature, 40o C, and 50o C). Each sample was analyzed of thiobarbituric acid test, flavour and descriptif test in duplicate. The results show that Aceh noodle seasoning shelf life based on the critical parameters  stored at room temperature (27-30oC) was 71 days, at 40oC was 49 days, and at 50oC was 35 days.

scholarly journals The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 113-119
Author(s):  
W. Swastike ◽  
E. Suryanto ◽  
Rusman ◽  
C. Hanim ◽  
Jamhari ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Quality Properties ◽  
Randomized Design ◽  
Powder Addition ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Temperature Storage

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p<0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p<0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

scholarly journals Cocoa husks: a sustainable resource for alkali production

2020 ◽  
Vol 14 (7) ◽  
pp. 2652-2658
Author(s):  
M. Maliki ◽  
I.H. Ifijen ◽  
S.O. Omorogbe
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Room Temperature ◽  
Ash Content ◽  
Metal Analysis ◽  
Potassium Sodium ◽  
Edo State

Nigeria has no commercial alkali plant and most of her alkali requirements are imported. Thus the sustainability of using cocoa husks as resource for alkali production was investigated. Cocoa husks collected from three locations in Edo State; (CH1), (CH2) and (CH3) were separately burnt to ashes. Moisture content of ashes ranged from 72.25 ± 1.92% to 74.75 ± 4.11%, dry matter from 25.26 ± 4.11% to 27.76± 1.92 %, while ash content ranged from 20.29 ± 3.00% to 23.01 ± 3.71%. Alkali was extracted from the ashes by leaching with water at room temperature and CH1 had highest alkaline content (0.84± 0.01 M) while CH2 had the lowest (0.78± 0.02 M). Conductivity of the extract was 72.45± 0.03 s/m, 71.02± 0.02 s/m and 71.64± 0.01 s/m, while the pH was 11.655± 0.02 s/m, 11.40± 0.01 s/m and 11.42 ± 0.02 s/m respectively for CH1 CH2 and CH3. Metal analysis revealed that they contain appreciable potassium (CH1 = 43.54%, CH2= 41.15% and CH3= 41.67%) and sodium (CH1 = 34.78%, CH2 = 37.55% and CH3 = 34.86%) ions, thus can be used to generate alkali as alternative to foreign alkali, reduce Nigerian dependence on foreign alkali and providing environmental solution to their disposal problem.Keywords: Potassium, sodium, ash extract, wastes

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

scholarly journals Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi

2018 ◽  
Vol 10 (1) ◽  
pp. 88-97 ◽  
Author(s):  
Aparna A. Shrivas ◽  
Suneeta V. Pinto ◽  
Sunil M. Patel ◽  
Smitha Balakrishnan
Keyword(s):  
Water Activity ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Progressive Increase ◽  
Soluble Nitrogen ◽  
Temperature Changes ◽  
Overall Acceptability ◽  
Physico Chemical

In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperat ure). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) a s well as at refrigerated (7±2°C) temperature. Changes in rhe ological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature.

scholarly journals EFFECT OF PALM EMPTY BUNCH ASH ON TRANSESTERIFICATION OF PALM OIL INTO BIODIESEL

2010 ◽  
Vol 7 (3) ◽  
pp. 314-319 ◽  
Author(s):  
Johan Sibarani ◽  
Syahrul Khairi ◽  
Yoeswono Yoeswono ◽  
Karna Wijaya ◽  
Iqmal Tahir
Keyword(s):  
Specific Gravity ◽  
Palm Oil ◽  
Pour Point ◽  
Methyl Palmitate ◽  
Chemical Structure ◽  
Room Temperature ◽  
Ash Content ◽  
Base Catalyst ◽  
Sample Weight

Biodiesel conversion from transesterification reaction palm oil with methanol was studied by using an ash of palm empty bunch as a base catalyst. Atomic absorption spectroscopy (AAS) and indicator titration analysis were used as tools for characterization of ash sample. Chemical structure of biodiesel was analyzed by GC-MS. The effects of ash sample weight (5, 10, 15, 20 and 25 g) immersed in 75 mL methanol and the methanol-palm oil mol ratio (3:1; 6:1; 9:1 and 12:1) toward the conversion of biodiesel were investigated. Biodiesel was prepared by refluxing palm oil and methanol containing ash sample. The reflux was done at room temperature for 2 h. Ester layer was distillated at 74 oC, extracted with aquadest and then dried using Na2SO4 anhydrous. The product was characterized by GC-MS, ASTM D 1298 (specific gravity 60/60 °F), ASTM D 97 (pour point), ASTM D 2500 (cloud point), ASTM D 93 (flash point), ASTM D 445 (kinematics viscosity 40 °C) and ASTM D 482 (ash content). The result of GC-MS analysis showed that methyl palmitate is primary content of biodiesel product. A 15 g weight of ash sample gave the maximum biodiesel conversion. By increasing methanol mole quantity, biodiesel conversion increased progressively and maximum at 9:1 methanol-palm oil ratio (84.12 %) and decreased on 12:1 ratio (75.58 %). Most of the biodiesel products were similar to those of the diesel physical characters.   Keywords: Biodiesel conversion, transesterification, palm oil, palm empty bunch

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

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