scholarly journals Preparation and Quality Evaluation of Soy Corn Yoghurt

2018 ◽  
Vol 2 ◽  
pp. 102-107
Author(s):  
Suman Lal Shrestha ◽  
Ram Shovit Yadav
Keyword(s):  
Statistical Analysis ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Quality Evaluation ◽  
Consumer Acceptability ◽  
Total Solids ◽  
And Control

Soy corn yoghurt is a vegan friendly product prepared by using soymilk as the major ingredient. The aim of this study was to assess the effect of corn milk addition (0, 10, 20, 25 & 30%) on the quality of soy yoghurt. The samples were subjected to sensory evaluation for consumer acceptability and data were subjected to statistical analysis. From sensory evaluation and statistical analysis 10% corn milk inclusion was selected as the best product (p<0.05). The yoghurt thus prepared using 10% corn milk had total solids 22.04%, moisture content 78.62%, protein 4.84%, fat 3.29%, carbohydrate 12.57%, ash 0.81%, acidity 0.68% and pH 4.58. Both control and 10% corn milk incorporated yoghurts were stored under refrigeration 6±1° C and analyzed at 2 days interval till 10 days. Yoghurts with corn milk and control were organoleptically acceptable up to 10 and 6 days respectively. Acidity and syneresis increased but pH decreased with storage time in both samples.

scholarly journals EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

2020 ◽  
Vol 4 (3) ◽  
pp. 86-92
Author(s):  
Adekanmi Kamar Oladele ◽  
Kazeem A. Sogunle
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Consumer Acceptability ◽  
Arachis Hypogea ◽  
Browning Reaction ◽  
Sensory Qualities ◽  
Flavour Profile ◽  
Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g),  heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts.  DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

scholarly journals Statistical Analysis of the Results of Test Artillery Tracers

2020 ◽  
Vol 11 (4) ◽  
pp. 9-26
Author(s):  
Dariusz AMPUŁA
Keyword(s):  
Statistical Analysis ◽  
Storage Time ◽  
Test Methodology ◽  
Diagnostic Decision ◽  
Laboratory Test Results ◽  
Long Time ◽  
Evaluation Module ◽  
The Impact ◽  
Shooting Decisions

A statistical analysis of multiyear laboratory test results of artillery tracers number 8 is presented in this article. This analysis was aimed at testing the impact of a natural ageing process on quality indicators during the long-time storage of these tracers. The influence of storage time on taking a diagnostic decision, relating to quality of lots after the conducted laboratory tests and on different classes of inconsistencies that occurred during these tests, was analysed. A detailed analysis of the impact of the storage time on diagnostic shooting decisions taken was also presented. The conducted statistical analysis suggests an assumption, that it is possible to change an evaluation module in the previous test’s methodology. Modification of this evaluation module will not negatively impact on the quality of further diagnostic tests. It will not negatively impact on correct evaluation of the prediction process of the tested elements of ammunition such as artillery tracers. The statistical analysis, carried out in the article, may have a significant impact on the modification of test methodology of the artillery tracers.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

Dehulling and Cooking Quality of Red Lentils - Effects of Cultivar, Storage Time, Moisture Content, and Pre-Treatments

2010 ◽  
Author(s):  
Dagmara Head ◽  
Daniella Alejo-Lucas ◽  
Stefan Cenkowski ◽  
Susan Arntfield
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Cooking Quality

Eating quality evaluation of meat from the crossbred lamb progeny of three terminal sire breeds

1992 ◽  
Vol 1992 ◽  
pp. 177-177
Author(s):  
M. Ellis ◽  
G.M. Webster ◽  
I. Brown ◽  
B.G. Merrell
Keyword(s):  
Growth Performance ◽  
Quality Evaluation ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Carcass Quality ◽  
Terminal Sire

Consumer acceptability of lamb is ultimately determined by the eating quality of the meat. This paper reports on the eating quality evaluation of lean samples obtained from carcasses of crossbred lambs sired by Suffolk, Texel and Charollais rams.The lambs used in this study were part of a larger experiment to compare the growth performance and carcass quality of lambs sired by rams of the Suffolk, Texel and Charollais breeds (Merrell, Webster and Ellis, 1990: BSAP Occasional Publication No. 14, pp. 169-172).An upland flock of approximately 350 Mule (Bluefaced Leicester ♂ x Scottish Blackface ♀) was used to produce the lambs. Eight unrelated rams of each of the three sire breeds were mated to the ewes over two years (4 rams per breed per year). Their crossbred progeny were selected for slaughter when it was estimated that they would produce carcasses of Meat and Livestock Commission fat class 2 to 3L. All lambs had been multiple-born and reared as twins.

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 Simultaneous Determination of Six Active Compounds in Yixin Badiranjibuya Granules, a Traditional Chinese Medicine, by RP-HPLC-UV Method

2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Ning Yu ◽  
ChenHui He ◽  
Gulistan Awuti ◽  
Cheng Zeng ◽  
JianGuo Xing ◽  
...  
Keyword(s):  
Chinese Medicine ◽  
Rosmarinic Acid ◽  
Quality Evaluation ◽  
Scientific Basis ◽  
Determination Method ◽  
Rp Hplc ◽  
And Control ◽  
First Time

In this study, a sensitive, precise, and accurate HPLC-UV method was developed and validated to simultaneously determine the six analytes (luteolin-7-O-β-D-glucuronide, apigenin-7-O-β-D-glucuronide, diosmetin-7-O-β-D-glucuronide, acacetin-7-O-β-D-glucuronide, tilianin, and rosmarinic acid) in Yixin Badiranjibuya Granules, in which five analytes (i.e., luteolin-7-O-β-D-glucuronide, apigenin-7-O-β-D-glucuronide, diosmetin-7-O-β-D-glucuronide, acacetin-7-O-β-D-glucuronide, and rosmarinic acid) were determined for the first time in Yixin Badiranjibuya Granules, the content of tilianin in Yixin Badiranjibuya Granules was reported in other literatures, and the content of tilianin in our work was higher than that of the literature reports. The quality of 11 batch samples from four different manufacturers was evaluated using the proposed determination method. The contents of the six analytes were largely different among samples from various manufacturers. Therefore, this determination method can provide a scientific basis for quality evaluation and control of Yixin Badiranjibuya Granules.

scholarly journals PENGARUH KONSENTRASI EKSTRAK AIR SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS TAHU

2016 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Erynola Moniharapon ◽  
Sandriana J Nendissa ◽  
Agustina Souripet ◽  
Salma Hataul
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Storage Time ◽  
Microbial Growth ◽  
Water Extract ◽  
High Protein ◽  
National Standard ◽  
Cymbopogon Nardus ◽  
Randomized Experimental Design

The objectives of this research were both to know as well as to determine the exact concentration of lemongrass water extract applied during storage on the quality of tofu. A complete randomized experimental design with two factor of treatments was utilized. The first factor was concentration of lemongrass water extract with 3 levels of treatmens, i.e : T1 : 1 kg of lemongrass : 2 L of water, T2 : 1 kg of lemongrass : 3 L of water, T3 : 1 kg of lemongrass : 4 L of water. Whereas the second factor was the storage time, i.e : L0 : 0 day, L1 : 2 day and L3 : 4 day. Variables observed including chemical, and microbial. They consit of protein, moisture, TPC, and Salmonella. Results showed that lemongrass water extract with the concentration of 1 : 4 stored for 4 day had high protein and moisture, content which were 15.4%, and 74.37%, respectively results from microbial test showed that microbial growth was suspressed by the treatments and the content were still in the range set by Indonesian National Standard Agency.

scholarly journals Preparation and Sensorial Evaluation of Pickles, Jam, Jelly and Squash Developed from Jackfruit (Artocarpus heterophyllus)

2017 ◽  
Vol 9 (2) ◽  
pp. 35-41
Author(s):  
C Mondal ◽  
S Sultana ◽  
MA Mannan ◽  
SAKU Khan
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Small Scale ◽  
Consumer Acceptability ◽  
Overall Acceptability ◽  
Processed Products ◽  
Hedonic Scale ◽  
Sensorial Evaluation ◽  
Different Parts

The investigation was conducted in the Molecular Horticulture Laboratory of Agrotechnology Discipline, Khulna University to develop processed products from jackfruit through their sensory evaluation in order to see their suitability and consumer acceptability. Using variation in sugar contents five preparations of raw jackfruit green pickle, four preparations of rind jelly and bulb jelly, and three preparations of jam, squash and sweet pickles were successfully prepared. Results from sensory evaluation using a seven point hedonic scale to rate for color, taste, flavor, texture and overall acceptability by untrained panelists indicated preparation No. 3 of green pickle, preparation No. 3 and 4 of rind jelly, preparation No. 2 of bulb jelly, jam, squash and sweet pickle scored highest among all the preparations. The storage of these products in normal room temperature showed that produced pickles remain unchanged even after 12 months of storage. But the quality of jam, jelly and squash started to deteriorate after 7 months of storage due to the absence of preservatives. Based on results, it can be concluded that commercial production of the products by using different parts of jackfruit can be taken up and promoted as a small scale income generating activity.J. Environ. Sci. & Natural Resources, 9(2): 35-41 2016

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