scholarly journals Preparation of Whey-Based Banana Beverage and its Quality Evaluation

2021 ◽  
Vol 5 (01) ◽  
pp. 60-66
Author(s):  
Kunjal Shrestha ◽  
Abhishek Dahal
Keyword(s):  
Sensory Analysis ◽  
Room Temperature ◽  
Storage Time ◽  
Value Added ◽  
Body Color ◽  
Overall Acceptability ◽  
A Value ◽  
Banana Juice ◽  
Nutritional Qualities ◽  
The One

A value-added functional beverage was formulated utilizing unprocessed whey with excellent nutritional qualities and bland flavors; along with banana juice and the required amount of sugar. Five different formulations were prepared with varying proportions of whey, banana juice, and sugar. Sensory analysis was carried out for all five formulations and based on statistical analysis the one which showed the highest value for body, color, flavor, taste, and overall acceptability was selected for further analysis (85% liquid whey and 15% banana juice). The shelf-life of the final product was observed for 30 days at room temperature (25±5°C) and refrigerated temperature (7±1ºC). A significant variation in body, color, flavor, taste, and overall acceptability were observed by varying the composition of whey and banana juice (p<0.05). The beverage was pasteurized at 82.5°C for 20 min and stored at normal (25±5°C) and refrigerated (7±1°C) for 30 days. The effects of storage time and temperature on physicochemical (TSS, pH, acidity) and microbial (TPC, yeast & mold count) properties were evaluated. Out of five formulations, the one selected via sensory analysis had TSS of 12.4°Bx, total solids 14.21%, 0.302% acidity, pH 5.72, 5.087% reducing sugar, 0.53% protein, 0.56% ash, 0.87% crude fiber, 184.43mg potassium (mg/100gm) and 0.912mg vitamin C in 100 ml. The prepared beverage was stored for 30 days under refrigerated and normal conditions, and changes in TSS, pH and acidity were observed: 12.413.3%, 5.72-5.214, 0.32-0.43%, and 12.4-13.8%, 5.72-4.64, 0.32-0.68% respectively. Overall analysis showed that the beverage prepared with 85% liquid whey and 15% banana juice could be stored for 30 days under refrigerated conditions without the addition of preservatives.

scholarly journals Production of value-added broiler nugget enriched with dietary fiber from oat meal

2020 ◽  
Vol 49 (1) ◽  
pp. 71-82
Author(s):  
A Akhter ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Crude Protein ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Broiler Meat ◽  
Overall Acceptability ◽  
A Value ◽  
And Storage

An experiment was conducted to find out the effect of oat meal as a source of dietary fiber to formulate enriched broiler nugget. For this purpose, nuggets were prepared into four different groups such as treatment 1: 10% wheat flour nugget, treatment 2: 20% wheat flour nugget, treatment 3:10% oat meal nugget and treatment 4: 20% Oat meal nugget. All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate composition of different nuggets batter was analyzed and highly significant differences were found in dry matter (%) and pH. Dry matter was lower, while pH was higher in control nugget (Treatment 1). Significant differences were found in crude protein (%), ether extract (%) among different nuggets, as well as among different storage time. Significantly higher DM (%), Ash (%) and EE (%) was found in broiler meat with 20% oat meal, while higher crude protein (%) were found in broiler meat+10% wheat flour. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time.  The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) tests. In all cases, the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of nuggets of different treatments at different storage period were measured.  No significant differences in b* value were found among broiler meat nuggets and storage time. On the other hand, different types of nuggets and storage period had a significant effect on L* and a* value. Significantly higher a* value was found in broiler meat with 10% wheat flour (T1). In sensory analysis, no significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages. It could be concluded that addition of oat meal as a source of dietary fiber did not differ the overall acceptability of broiler meat nuggets compare to broiler meat nuggets with wheat flour. Bang. J. Anim. Sci. 2020. 49 (1): 71-82

The wavelength- and temperature-dependence of the fluorescence efficiency and of the primary photochemical yield in hexafluoroacetone vapour

1959 ◽  
Vol 250 (1262) ◽  
pp. 287-300 ◽  
Keyword(s):  
Excitation Energy ◽  
Temperature Dependence ◽  
Room Temperature ◽  
Wavelength Dependence ◽  
Fluorescence Yield ◽  
A Value ◽  
Fluorescence Efficiency ◽  
Vibrational Levels ◽  
Photochemical Yield ◽  
The One

The measurement of the fluorescence and photochemical yields of hexafluoroacetone previously made at 3130 Å and at room temperature is extended to various other wavelengths and temperatures. Relative fluorescence yields at room temperature increase with decrease of excitation energy. This wavelength dependence is smaller at higher concentrations. The yields increase with concentration eventually converging almost to a single value. On the other hand, the photochemical yields measured show the opposite trends with respect to variations in concentration and excitation energy. As concentration increases they also converge to a value almost identical with that at 3130 Å. The temperature effect on the fluorescence yield is also opposite to the one on the photolysis at 3130 Å. The fluorescence decreases with increase in temperature, the variation being much bigger at higher concentrations. The intensity distribution of the fluorescence band is independent of temperature. It seems difficult to interpret the observed temperature dependence for fluorescence quenching and for dissociation at infinite concentration on the basis of a single excited state. Two modes of dissociation are postulated arising respectively from low and from high vibrational levels of different electronic states.

scholarly journals Effects of carboxymethyl cellulose extracted from oil palm empty fruit bunch stalk fibres on the physical properties of low-fat ice cream

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 1-7
Author(s):  
D.M. Parid ◽  
A.S. Baharuddin ◽  
R. Kadir Basha ◽  
M.A. P. Mohammed ◽  
A. Mat Johari ◽  
...  
Keyword(s):  
Oil Palm ◽  
Carboxymethyl Cellulose ◽  
Complete Solution ◽  
Control Sample ◽  
Value Added ◽  
Ice Cream ◽  
Empty Fruit Bunch ◽  
Low Fat ◽  
A Value ◽  
The One

Carboxymethyl cellulose (CMC) is a food additive that plays an important role in the structure-forming of most food. The current extraction of CMC from wood has created competition with the wood industries. To ensure the sustainability of CMC, the search for alternatives to wood is critical. A study on the extraction of CMC from oil palm empty fruit bunch (OPEFB) stalk fibres (SCMC) was successfully carried out previously by the authors. In this study, the potential application of SCMC on low-fat ice cream properties was investigated. Liquid ice cream mix with SCMC had a higher viscosity (129.4 cP) when compared to the control sample (25.5 cP). However, the viscosity of liquid ice cream mix produced using SCMC was slightly lower than the one produced using the commercial CMC (360 cP). The overrun of the SCMC low-fat ice cream was slightly lower (35.2%) than the one produced using commercial CMC (41.5%). The resistance of SCMC and commercial CMC low-fat ice creams towards melting were about the same (60.28% and 58.75% respectively). The commercial CMC produced slightly harder (38.19 N) ice cream than the one with SCMC (28.88 N). Thus, the low-fat ice cream produced using SCMC is comparable with the low-fat ice cream produced using commercial CMC. This indicates the reliability of the extracted CMC from OPEFB stalk fibres to be applied in food, and thus creates a complete solution for the utilization of palm oil mill by-product to produce a value-added product.

scholarly journals Effect of adding different types of flour on the quality of low fat beef sausage

2021 ◽  
Vol 50 (1) ◽  
pp. 1-11
Author(s):  
U Habiba ◽  
MM Hossain ◽  
M Habib ◽  
MA Hashem ◽  
MS Ali
Keyword(s):  
Crude Protein ◽  
Storage Time ◽  
Storage Period ◽  
Rice Flour ◽  
B Value ◽  
Corn Flour ◽  
B Values ◽  
Overall Acceptability ◽  
A Value ◽  
Different Types

The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured.  No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage. Bang. J. Anim. Sci. 2021. 50 (1):1-11

scholarly journals Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 351
Author(s):  
Georgiana Horincar ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
Gabriela Râpeanu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Solanum Melongena ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
A Value ◽  
High Antioxidant Activity ◽  
Weak Gel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

scholarly journals How Sound are the Foundations of the Aggregate Production Function?

2013 ◽  
pp. 201-230 ◽  
Author(s):  
Jesus Felipe ◽  
John McCombie
Keyword(s):  
Production Function ◽  
Returns To Scale ◽  
Value Added ◽  
Production Functions ◽  
Aggregate Production ◽  
A Value ◽  
Aggregate Production Function ◽  
Individual Industry ◽  
The One ◽  
Value Measure

The aggregate production function, one of the most widely used concepts in macroeconomics, is also the one whose theoretical rationale is perhaps the most suspect. The aggregate production function is one where output has to be a value, rather than a physical, measure, regardless of the precise unit of observation, whether, for example, it is for the firm or an individual industry. The value measure has to be used because of the heterogeneity of output and capital, such as value added or gross output in the case of output. These constant price measures are not physical quantities. This chapter shows that the specifications of all aggregate production functions, using value data, are nothing more than approximations to an accounting identity. After describing the accounting identity and the Cobb-Douglas production function, the chapter demonstrates that the results of the estimation of production functions that find increasing returns to scale and externalities are simply due to misspecification of the underlying identity, and that the estimated biased coefficients may actually be predicted in advance.

scholarly journals Utilization of Milk By-Product (Buttermilk) in the Preparation of Chhurpi and its Quality Evaluation

2016 ◽  
Vol 2 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Som Raj Shrestha ◽  
Mahalaxmi Pradhananga ◽  
Suman Kumar Lal Das
Keyword(s):  
Chemical Analysis ◽  
Technical College ◽  
Ph Value ◽  
Skim Milk ◽  
Value Added ◽  
Milk Product ◽  
Overall Acceptability ◽  
A Value ◽  
Physico Chemical ◽  
Butter Milk

Chhurpi, a traditional milk product were prepared with slight improvement in manufacturing practice; using skim milk: butter milk at different variations (SM:BM=0:100, 20:80, 40:60, 60;40. 80:20, and100:0) at 70ºC and coagulated by 2% tartaric acid maintaining pH value 5.3. The formulation having ratio SM:BM of 0:100 found to be best among all the formulations except the control one and was not significantly different in terms of flavor, body and texture, gumminess and chewiness and overall acceptability. Physico– chemical analysis of best product was found to be 10% moisture, 5.26% fat, 74.17% protein, 3.18% lactose and 6.26% total ash. Chemical analysis of the best product was not significantly different in terms of lactose content and total ash content while it was significantly different in terms of moisture content, fat content and protein content from control i.e. 100% skim milk at p<0.05. Hence, according to this research the sweet cream buttermilk as a waste of dairy industries can be solely used to convert into a value added milk product with earnings.Sunsari Technical College Journal 2015,2(1):1-6

scholarly journals Fungal Diversity and Physicochemical Changes in Fresh Fruits During Storage at Ambient Room Conditions

2020 ◽  
pp. 18-31
Author(s):  
Sahib Alam ◽  
Shima Bibi, Murad Ali
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Fungal Diversity ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Bacterial Counts ◽  
Overall Acceptability ◽  
Physicochemical Changes ◽  
Ambient Room Temperature

The study aimed to investigate the effect of short-term postharvest storage on the fungal diversity and physicochemical and sensory quality of fresh fruits viz. apple, banana, grapes, guava and mango. The fruits were stored at ambient room temperature (28°C) and evaluated for fungal diversity, total fungal and bacterial counts, moisture content, water activity (aw), vitamin C content and sensory characteristics such as appearance, odour, taste, texture and overall acceptability at the initial (0 day), 7 and 14 days of storage. The dominant fungal genera isolated from all the fruits were Aspergillus niger (35.38%), Penicillium spp. (28.24%), Rhizopus stolonifer (25.35%) and Aspergillus flavus (21.35%) after 14 days of storage. Both the total fungal and bacterial counts increased significantly over storage time. However, the percent moisture content and aw level of all the fruits decreased significantly (P < 0.05) after 14 days storage. The storage time did not significantly (P > 0.05) affect the vitamin C content of fruits. Regarding sensory quality, apple got the highest score for appearance, odour, taste, texture, and overall acceptability followed by grapes whereas banana and guava got the lowest score for overall acceptability after 14 days storage. It was concluded that, at ambient room temperature a diversity of fungal species attacks fresh fruits and their shelf life, nutritional and sensory quality start deteriorating as early as after 3 days of storage.

scholarly journals The sensory characteristics of berry-flavoured kefir

2011 ◽  
Vol 24 (No. 1) ◽  
pp. 26-32 ◽  
Author(s):  
L. YILMAZ ◽  
T. ÖZCAN YILSAY ◽  
A. AKPINAR BAYIZIT
Keyword(s):  
Sensory Analysis ◽  
Storage Time ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Alcohol Content ◽  
Overall Acceptability ◽  
Kefir Grains ◽  
Mouth Feel

Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on 1<sup>st</sup>, 4<sup>th</sup>, 7<sup>th</sup>, and 10<sup>th</sup> days of storage at 4 &plusmn; 1&deg;C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4<sup>th</sup> day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO<sub>2</sub> values increased.

scholarly journals Organoleptic Evaluation of Product Developed from Pomegranate Flower for Liver Disease

2019 ◽  
Author(s):  
Pratima Singh ◽  
Mahak Sharma
Keyword(s):  
Social Sciences ◽  
Liver Disease ◽  
Room Temperature ◽  
Value Added ◽  
Punica Granatum ◽  
Organoleptic Evaluation ◽  
Composite Scale ◽  
A Value ◽  
Mediterranean Regions ◽  
Punica Granatum L

Pomegranate biologically known as Punica Granatum L. It is grown throughout dry Mediterranean regions like hot, dry summers. It is a small shrub in which flowering occurs on 1-year-old spurs or short branches appearing as solitary, pairs, or clusters. It shows the antioxidative property, anti-inflammatory property and hepatoprotective property due to the presence of two anthocyanins- pelargonidin 3, 5-diglucoside and pelargonidin 3-glucoside in its purified form. The study was conducted to develop a value-added product from dry pomegranate flower powder for liver disease patients. It involves procurement of flowers from Delhi, NCR and dried at room temperature to convert them into dry powder. The product, shrikhand was developed in different concentrations, i.e., 12.5 g, 18 g, 25 g of pomegranate flower powder. Sensory evaluation was done using a composite scale and the data was statistically analyzed by using Statistical package for Social Sciences (SPSS) version 21. It revealed that the product with a concentration of 12.5 g of pomegranate powder was highly acceptable in all parameters -color, taste, texture, aroma, an appearance by composite scale. The shelf life of the product developed with 12.5g of pomegranate flower powder was done.

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