scholarly journals Quality Evaluation of Kiwi Juice Coagulated Mozzarella Cheese

2018 ◽  
Vol 10 ◽  
pp. 7-10
Author(s):  
Anubodh Karki ◽  
Pravin Ojha
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Calcium Content ◽  
Total Solid ◽  
Sensory Properties ◽  
Mozzarella Cheese ◽  
Solid Fat ◽  
Protein Retention ◽  
Physico Chemical

Standardized milk having casein: fat ratio 0.92 was used and the processes were optimized for the manufacture of cheeses. The samples were analyzed for physico-chemical properties (moisture, total solid, fat, protein, ash, calcium, fat retention, protein retention, yield) and functional properties such as meltability, stretchability, baking quality and shreddability were also analyzed. Significant differences (p<0.05) were found in calcium content of the cheese, color and overall sensory properties. Stretchability and shreddability in relation to functional properties were also found to be significantly different. The yield for mozzarella cheese made using rennet was higher than that of cheese made using kiwi juice as milk coagulant and also it was superior in terms of overall functional properties. It was deemed that a good quality mozzarella cheese with variant characteristics can be prepared by using kiwi juice as milk coagulant.

scholarly journals Preparation and Quality Evaluation of Mozzarella Cheese from Different Milk Sources

2013 ◽  
Vol 6 ◽  
pp. 94-101 ◽  
Author(s):  
Rewati Raman Bhattarai ◽  
Pushpa Prasad Acharya
Keyword(s):  
Functional Properties ◽  
Quality Evaluation ◽  
Nutritive Value ◽  
Sensory Attributes ◽  
Mozzarella Cheese ◽  
Streptococcus Lactis ◽  
Physico Chemical ◽  
Actual Yield

Three mozzarella cheeses were prepared from three different milk sources i.e. cow (C), buffalo (B) and their mix (A) milks using DL (Streptococcus lactis and cremoris; S. Diacetalactic, Leuconostoc cremoris) and yoghurt cultures. Milk was standardized to C/F: 0.90/0.92 and process optimized for using all milk sources. The samples were analyzed for physico-chemical and functional properties, sensory attributes and protein and fat losses. Except ash and yield at 50% moisture; fat, protein, actual yield, pH, acidity and moisture were significantly influenced by milk sources. From sensory result, cow and mix cheeses were significantly superior, whereas functional properties were superior for cow cheese but buffalo and mix cheeses had higher nutritive value. From overall comparison, cow mozzarella cheese was ranked most suitable for pizza topping. J. Food Sci. Technol. Nepal, Vol. 6 (94-101), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8268

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

2018 ◽  
Vol 61 (3) ◽  
pp. 1165-1174 ◽  
Author(s):  
Manjot Singh ◽  
Akinbode Adedeji ◽  
Dipak Santra
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Chemical Properties ◽  
Value Added ◽  
Pasting Properties ◽  
Angle Of Repose ◽  
Engineering Properties ◽  
Proso Millet ◽  
Physico Chemical ◽  
Extension Center

Abstract. Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p &lt; 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products. Keywords: Chemical properties, Pasting properties, Proso millet.

scholarly journals Pollution Scenario due to Discharge of Effluent from Agrochemicals and Pesticides Manufacturing Industries of Dombivali Industrial Belt of Mumbai, India

2013 ◽  
Vol 22 ◽  
pp. 8-15
Author(s):  
P.U. Singare ◽  
S.S. Dhabarde
Keyword(s):  
Heavy Metals ◽  
Ph Value ◽  
Winter Season ◽  
Chemical Properties ◽  
Total Solid ◽  
Average Concentration ◽  
Summer Season ◽  
Manufacturing Industries ◽  
Toxic Heavy Metals ◽  
Physico Chemical

The paper deals with monitoring of pollution arising due to agrochemicals and pesticides manufacturing industries located along the Dombivali industrial belt of Mumbai, India. The study was carried for the period of one year from June, 2012 to May, 2013 to study the level of toxic heavy metals and the physico-chemical properties of waste water effluents discharged from the above industries. The average concentration of Cu, Ni, Cr, Pb and Zn was found to be maximum of 29.86, 0.90, 1.16 and 1.19 ppm respectively in summer season, while average Fe concentration was maximum of 51.10 ppm in winter season. The average pH value of the effluent was found to be maximum of 12.95 in summer season, while average conductivity value was maximum of 21085 µmhos/cm in rainy season. The majority of physco-chemical parameters like alkalinity, hardness, salinity, chloride, cyanide, phosphate, total solid, BOD and COD content were found to be maximum in summer season having the average values of 1918, 186, 4, 11.20, 0.07, 81, 6391, 685 and 2556 ppm respectively. The average DO content was found to be low of 4.5 ppm in winter season. It was observed that the concentration level of majority of the toxic heavy metals and physico-chemical properties were above the tolerable limit set for inland surface water. The results of present study indicates that the existing situation if mishandled can cause irreparable ecological harm in the long term well masked by short term economic prosperity due to extensive industrial growth

scholarly journals CHARACTERISTICS OF LEACHATE AT IHIAGWA DUMPSITE, IMO STATE NIGERIA AND THEIR IMPLICATIONS FOR SURFACE WATER POLLUTION

2021 ◽  
pp. 1-11
Author(s):  
CT Nelson ◽  
GT Amangabara ◽  
CO Owuama ◽  
CN Nzeh ◽  
CN Uyo
Keyword(s):  
Heavy Metals ◽  
Chemical Properties ◽  
Total Solid ◽  
Toxic Substances ◽  
Landfill Leachates ◽  
Total Chloride ◽  
Metal Cyanide ◽  
Physico Chemical ◽  
High Concentrations ◽  
Total Dissolved Solid

Open dumpsite is the most common way to eliminate solid urban wastes in this part of the world. An important problem associated to landfills and open dumpsite is the production of leachates. The leachates from these dumpsites have many toxic substances, which may adversely affect the environmental health. Thus in order to have a better management of characteristics of Ihiagwa-Nekede waste dump leachates, representative leachate samples were collected and analyzed for Physico-chemical properties and levels of heavy metals in them. Results indicate pH7.38, temperature 28.30 ℃ - 28.40℃, total dissolved solid 124.01mg/l-125.45mg/l, magnesium hardness 4.40mg/l-7.32mg/l, sulphate 3.60mg/l-3.70mg/l, and nitrate 27.00mg/l-27.60mg/l. Other parameters indicated as follows Conductivity1910𝜇𝑠/𝑐𝑚-1930.00 𝜇𝑠/𝑐𝑚, total chloride 891.72mg/l-891.74mg/l, carbonate 1708.00mg/l-1904.00mg/l, Ammonia 9.39mg/l-9.40mg/l, calcium hardness 373.17mg/l-375.61mg/l, total solid 2423.00mg/l-2454.00mg/l, phosphate 13.52mg/l-13.54mg/l. The heavy metal: cyanide 2.25mg/l-2.33mg/l, zinc 18.08mg/l-18.38mg/l, copper 19.90mg/l20.48mg/l, iron10.67mg/l-10.82mg/l, lead 1.27mg/l-1.41mg/l, and manganese 3.00mg/l-3.61mg/l, all these exceeded the WHO standards. The obtained results showed that the landfill leachates are characterized by high concentrations of heavy metals and other disease causing elements and therefore require urgent treatment to forestall the contamination of groundwater system and the nearby Otamiri River.

scholarly journals Effect of Ca(OH)2 and Heat Treatment on The Physico-Chemical Properties of Bovine Bone Powder; a Material Useful for Medical, Catalytic, and Environmental Applications

2019 ◽  
Vol 26 (1) ◽  
pp. 114-119
Author(s):  
Naseer Ahmed KHAN ◽  
Mukhtiar AHMED ◽  
Naveed ul Hasan SYED ◽  
Matthew DREWERY
Keyword(s):  
Heat Treatment ◽  
Calcium Ions ◽  
Bone Matrix ◽  
Chemical Properties ◽  
Calcium Content ◽  
Bovine Bone ◽  
Physico Chemical ◽  
Bone Powder ◽  
Temperature Ranges ◽  
Oily Liquid

In this study the authors investigated the effect of alkali (Ca(OH)2) and heat treatment on the physico-chemical properties of bovine bone powder. For this purpose, raw and alkali treated samples were heated separately at temperatures of 400 °C, 600 °C, 800 °C, and 1000 °C. A combination of characterization techniques, such as TGA, XRD, N2-adsorbtion isotherms, and EDX were used. It was found that the boiling of cleaned solid pieces of bones in 2 molar Ca(OH)2 solution results in a mass loss of about 10 % (mainly discards oily liquid). TGA analysis affirms that the hydrocarbons of bone matrix are partially extractable (~ 10 %) in the boiling alkaline solution. The color of raw and treated bone samples remained similar, that is changing from yellowish white to grayish black before turning into white over temperatures ranging from 30 °C (room temperature), 400 – 600 °C, and 800 – 1000 °C, respectively. Moreover, XRD signatures were also comparable at unified temperature ranges, however, it was noted that carbonization due to heating engenders a significant change in the intensities of the x-ray reflections. Despite of having similarities, surface area of raw and treated bones at 400 °C, 600 °C and 800 °C were found to be different, indicative of a chemical interactions of calcium ions with bone. Quite interestingly, TGA, XRD, and N2-adsorbtion isotherms support the argument that a limited amount of calcium ions diffuses into the vacancies or interstitial sites of bone lattice. Furthermore, EDX analysis of the samples calcined at 1000 °C confirms that the Ca(OH)2 treatment increases the total calcium content of hydroxylapatite (inorganic part of bone matrix).

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

2012 ◽  
Vol 63 (1) ◽  
pp. 79-88 ◽  
Author(s):  
A. P. B. Ribeiro ◽  
R. Claro da Silva ◽  
L. A. Gioielli ◽  
M. I. De Almeida Gonçalves ◽  
R. Grimaldi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cocoa Butter ◽  
Chemical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat ◽  
Physico Chemical

Quality Evaluation of Canned Whole Tomatoes

1995 ◽  
Vol 1 (2-3) ◽  
pp. 97-104 ◽  
Author(s):  
S. Porretta
Keyword(s):  
Cluster Analysis ◽  
Statistical Analysis ◽  
Multivariate Statistical Analysis ◽  
Quality Evaluation ◽  
Chemical Properties ◽  
Sensory Attributes ◽  
Tomato Juice ◽  
Multivariate Statistical ◽  
Tomato Variety ◽  
Physico Chemical

The physico-chemical properties of commercial canned whole tomatoes (i.e., peeled tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated using multivariate statistical analysis. In addition, cluster analysis was used to determine the existence of significant qualitative differences between the old and famous San Marzano variety (as described on the commercial labels by the manufacturers) and traditional (without any specification on the tomato variety) canned whole tomatoes.

scholarly journals Studies on Pollution due to Discharge of Effluent from Pharmaceutical Industries of Dombivali Industrial Belt of Mumbai, India

2013 ◽  
Vol 22 ◽  
pp. 16-23
Author(s):  
P.U. Singare ◽  
S.S. Dhabarde
Keyword(s):  
Heavy Metals ◽  
Chemical Properties ◽  
Total Solid ◽  
Solid Content ◽  
Toxic Heavy Metals ◽  
Total Solid Content ◽  
Physico Chemical ◽  
Specific Discharge ◽  
Pharmaceutical Industries ◽  
One Year

The paper deals with monitoring of pollution arising due to pharmaceutical based industries located along the Dombivali industrial belt of Mumbai, India. The study was carried for the period of one year from June, 2012 to May, 2013 to study the level of toxic heavy metals and the physico-chemical properties of waste water effluents discharged from the above industries. The concentration level of majority of toxic heavy metals like Cu, Cr, Pb, Fe and Zn were found to be maximum of 14.06, 0.57, 0.42, 18.93 and 3.31 ppm respectively in the month of February, while Ni concentration was found to be maximum of 0.43 ppm in the month of June. The pH and BOD values were reported to be maximum of 12.54 and 546 ppm respectively in the month of October. The conductivity and total solid content was found to be maximum of 27400 µmhos/cm and 9401 ppm respectively in the month of June. The cyanide content was maximum of 0.13 ppm in the month of April. The alkalinity, hardness, salinity, chloride, phosphate and COD content was reported maximum of 852, 694, 10.36, 4821, 46.32 and 1271 ppm respectively in the month of February. The DO content was found to be minimum of 3.00 ppm in the month of February. It was observed that the level of many of these toxic heavy metals except Zn and various physico-chemical parameters were above the tolerable limit set for inland surface water. From the results of the present investigation it seems that the time has come to move towards ecosystem specific discharge standards to maintain the health and productivity of natural resources on which the majority of Indians are dependent

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