scholarly journals Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

2013 ◽  
Vol 6 ◽  
pp. 84-87
Author(s):  
Upendra Pokharel ◽  
Dipendra Khanal
Keyword(s):  
Chemical Analysis ◽  
Sensory Analysis ◽  
Quality Evaluation ◽  
Sensory Attributes ◽  
Chemical Parameters ◽  
Processed Cheese ◽  
Physico Chemical ◽  
Made In

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

scholarly journals Physico-Chemical Analysis of Culture Pond for Induced Pearl Production in Lamellidens marginalis

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
Vijiyata Singh Rathour ◽  
Vijay Kumar Yadav
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Botanical Garden ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Colour Temperature ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Healthy Growth

Bioassay experiments were carried out in order to evaluate values of physico-chemical parameters of the cultured pond water for induced pearl production in Lamellidens marginalis. The pond was located at Botanical garden of Bipin Bihari P.G. College, Jhansi. The parameters included for this study were Colour, Temperature, Transparency, pH, Free CO2 , DO, Total Hardness, Calcium, Magnesium and Total Alkalinity of cultured pond water and to maintain them for the healthy growth of mussels during the whole culture period for obtaining designer pearls.

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 Analysis of physico-chemical parameters of soil and population density of Azospirillum isolates from paddy fields of Theni district, Tamilnadu

2019 ◽  
Vol 11 (1) ◽  
pp. 88-93
Author(s):  
Uma Devi S. ◽  
Muthuchelian K.
Keyword(s):  
Electrical Conductivity ◽  
Population Density ◽  
Chemical Analysis ◽  
Phosphorus Content ◽  
Paddy Fields ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Study Results ◽  
Water Holding ◽  
Range Of Values

The rhizosphere region of eight different paddy field areas of Theni district was studied for their physico-chemical analysis of soil and the population density of Azospirillum sp. The study results showed range of values of pH (7.4-7.9), bulk density (1.13g/cm3 -1.60g/cm3), water holding capacity (34.31% - 18.25%), electrical conductivity (1.31 – 1.11), organic carbon (0.93% - 0.71%) . The macronutrient values namely total nitrogen (1.72% - 0.78%), phosphorus content (0.177% - 0.122%) and potassium (1.364% - 1.273%) were observed. Also micronutrients of various paddy fields like Zn (0.9% - 0.5%), Cu (2.3% - 1.7%), Fe (10.9% -8.2%), Mn (6.7% - 5.2%) were recorded, whereas the values of available macronutrients namely nitrogen (295kg/ha - 223kg/ha), phosphorous (89Kg/acre - 49kg/acre), potassium (790kg/acre - 490kg/acre) were noted. The Azospirillum population density was highest in Chinnamanur (192 x105 CFU/g) and lowest in Royyanpatti (91 x105 CFU/g). Thus through this work we were able to isolate and identify novel high yielding Azosprillium sp from paddy fields of Theni district.

scholarly journals Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

2010 ◽  
Vol 53 (5) ◽  
pp. 1197-1204 ◽  
Author(s):  
Josemeyre Bonifácio da Silva ◽  
Ilana Felberg ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Soo Young Lee ◽  
Sandra Helena Prudencio
Keyword(s):  
Sensory Analysis ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Average Content ◽  
Sesame Seeds ◽  
Cotton Candy ◽  
Processing Techniques ◽  
Made In

The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.

Influence of physico-chemical characteristics on the primary productivity of Nworie River, Imo State, Nigeria

2020 ◽  
Vol 34 (1) ◽  
pp. 87-96
Author(s):  
J.I. Ukagwu ◽  
D.C. Anyanwu ◽  
S. Ohaturonye ◽  
J.I. Offor
Keyword(s):  
Primary Productivity ◽  
Fish Culture ◽  
Chemical Parameters ◽  
Normal Range ◽  
Physico Chemical ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Free Carbon Dioxide ◽  
Aquaculture Development ◽  
Made In

A twelve-month study was conducted to examine the influence of physico-chemical parameters on the primary production of Nworie River to assess its suitability for fish culture. Water samples were collected from three stations along the river course and examined for various parameters. Data collected were analyzed using multivariate analysis, stepwise linear regression and spearman correlation while Tukey’s honestly significant difference was used to separate the means. Results showed that water temperature was significantly different (p<0.05) at all stations and were within normal range for fish culture. Similar observation was made in, the levels of conductivity, total dissolved solids (TDS), nitrogen-nitrate, free carbon dioxide, depth, chlorine, hardness and primary productivity. The levels of dissolved oxygen (DO) and phosphate-phosphorus were not significant (p>0.05) but within normal range for fish culture. Alkalinity and pH showed significant differences (p<0.05) in all stations during the study. In Station 1, alkalinity and pH levels were 8.06±1.9mg/l and 5.4±0.3mg/l respectively. Heavy metal concentrations recorded revealed that the levels of Chromium (Cr), Cadmium (Cd), and Zinc (Zn) were significantly different (p<0.05) in all stations and were within permissible limit for fish culture while the level of lead (6.72±0.78 – 7.540.36mg/l) was not. The regression analysis revealed that variables in DO, TDS, free CO2, Cd, and depth influenced primary productivity and were both positively and negatively correlated at 5% and 1% probability levels respectively. The authors thus concluded that Nworie River may not support aquaculture development until some ecological situations are remedied. Keywords: Physico-chemical parameters, Aquaculture development, Nworie River, Fish culture

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

scholarly journals Evaluation of Pollen and Chemical Composition of Honey Samples Sourced from Open Markets in Anambra State, Nigeria to Ascertain their Authenticity

2019 ◽  
pp. 1-12
Author(s):  
Njokuocha, Reginald Chukwuemeka
Keyword(s):  
Chemical Analysis ◽  
Chemical Components ◽  
Botanical Origin ◽  
Chemical Parameters ◽  
Pollen Data ◽  
Anambra State ◽  
Hydroxymethyl Furfural ◽  
Physico Chemical ◽  
Pollen Types ◽  
Open Markets

Aims: To ascertain the predominant honey plants that served as major sources of nectar and or pollen to the honeybees and to determine the quantitative presence of some physico-chemical components of the honey samples. Study Design: The honey samples were collected from the various locations based on purposive sampling. Place and Duration of Study: The samples were collected from seven towns in three Local Government Areas of Anambra State as follows; Ukpor, Usumenyi and Ezinifite (Nnewi South LGA), Nnokwa, Alor and Nnobi (Idemmili South LGA) and Ezinifite (Aguata LGA) between January and April, 2013. Methodology: The honey samples were dissolved in warm (40ºC) acidified water and subsequently subjected to acetolysis treatment. The recovered residues were suspended in glycerol-alcohol mixture in vials from where samples were collected for routine pollen count and identification. The chemical analysis was carried out according to the analysis of the Association of Official Analytical Chemists with four replicates. The pollen data were converted to percentage, while data from chemical parameters were converted to mean and standard deviation. Results: A total of 67 pollen types belonging to 39 families were identified. The honey samples were grouped into two based on the botanical origin: three monofloral and four polyfloral honeys. The predominant honey plants include Hymenocardia acida, Combtretaceae/Melastomataceae, Lannea sp., Alchornea cordifolia and Phyllanthus muellerianus. The chemical analysis showed that the values of all the parameters (moisture, pH, Sucrose, Protein, Hydroxymethyl furfural, etc) tested were within the acceptable limits of international honey standard. However, the sum of glucose and fructose in three honey samples did not meet the 60g/100g recommended as minimum limit for blossom honeys. Conclusion: The chemical analysis showed that the honey samples contained acceptable standard concentrations of all the physicochemical parameters (such as HMF, protein, moisture, sucrose, etc.)  tested with exception of the sum of glucose and fructose which did not meet the standard in some samples. The predominant honey plants that served as sources of nectar and pollen in the to the bees include Hymenocardia acida, Lannea sp., Phyllanthus muellerianus and members of the Combretaceae/Melastomataceae families.

scholarly journals Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

2020 ◽  
pp. 1-8
Author(s):  
Patil Pandurang N. ◽  
Amani Ahmaed Al- Aamri ◽  
Zahra Abdullah Al- Rubkhi ◽  
Aida Salim Al Abri
Keyword(s):  
Applied Sciences ◽  
Chemical Analysis ◽  
Titratable Acidity ◽  
Local Market ◽  
Chemical Parameters ◽  
Red Grapes ◽  
Physico Chemical ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Potassium Magnesium

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %.  Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc.  Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

scholarly journals PREPARATION AND SENSORY EVALUATION OF COOKIES SUPPLEMENTED WITH SPINACH (AMARANTHUS GANGETICS)

2018 ◽  
Vol 6 (9) ◽  
pp. 41-48
Author(s):  
Dhanabaaghyam. R ◽  
Keerthini Raga. ◽  
Sanjana. S ◽  
Suganya. G
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Rich Source ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Pass Through

Spinach [Amaranthus gangetics] leaves were dried in a tray drier at 55°C and ground to pass through 220µm mesh to obtain spinach powder. Micronutrient is rich in Amaranthus gangetics. The spinach has rich source of vitamin C, folate and minerals. The physico-chemical analysis and sensory evaluation was done to know the acceptability of cookies incorporated with red spinach powder. These were evaluated for sensory analysis that included color, flavor, taste, and overall acceptability. The spinach cookies were analyzed for analytical and chemical analysis, which includes moisture content and total ash.

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