scholarly journals Effect of Fermentation Containers and Raw Materials on Chemical Composition and Sensory Quality of fermented cereals

2012 ◽  
Vol 12 ◽  
pp. 330-339 ◽  
Author(s):  
Dhan P Karki ◽  
Ganga P Kharel
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Finger Millet ◽  
Total Sugar ◽  
Total Acidity ◽  
Plastic Container ◽  
Volatile Acidity ◽  
Taste And Smell ◽  
Fixed Acid

Effect of fermentation containers (plastic, wooden and earthen), cereals (millet, rice, maize and wheat) and cereal combinations (millet, rice and wheat) on chemical and sensory quality of fermented cereals were studied. Fermentation was carried out for 15 days at 26±2 ºC using defined starter made from S. cerevisiae and R. oryzae in rice flour. Finger millet fermented in plastic container had higher alcohol content (15.81% v/m) and TSS (11.96 ºBx) than that of earthen container while moisture and fixed acid contents remained unaffected. Total esters (1.813 g/l alc), total aldehyde (0.850 g/l alc), total acidity (1.58% m/m) and volatile acidity (0.296% m/m) were higher in millet fermented in earthen container. Fermentation containers had no significant (p>0.05) effect on the taste and smell of millet jand but color was comparatively superior in plastic container. Total ester (31.1 mg % m/v), TSS (3.97 ºBx), pH (4.67), total acid (0.41% m/v)) and fixed acid (0.37% m/v) contents were significantly higher in wheat jand compared to millet, rice, and maize jands, whereas no noticeable difference in volatile acidity (0.02 – 0.048% m/v) and alcohol (5.53 – 6.20% v/v) contents were found among four jands. Sensory evaluation showed that taste and smell of rice jand were superior (liked very much) while that of maize was rated as dislike slightly by the panelists. Addition of rice significantly increased the TSS of fermented millet while total acidity, fixed acidity and alcohol contents were not affected by cereal combinations. Addition of wheat decreased the ester content (0.431 g/l alc) to that of control (100% millet) (0.863 g/L alc). Total aldehyde content was significantly increased by both rice and wheat addition with a maximum value of 1.545 g/l alc in 20% rice added fermented millet. Finger millet substituted with 20% of rice had the maximum fusel oil (9.370 g/l alc) while a minimum value of 5.297 g/l alc was found in 20% wheat substituted fermented millet. Cereal combination did not have significant effect on methanol content and the values were in the range of 2.346 – 3.858 g/L alc. Addition of rice significantly increased the reducing and total sugar contents while 20% wheat addition decreased both the reducing and total sugar contents in fermented millet. Sensory evaluation revealed that cereal combination did not affect the color preference of jands, whereas addition of wheat significantly impaired the taste and smell of jand.DOI: http://dx.doi.org/10.3126/njst.v12i0.6521 Nepal Journal of Science and Technology 12 (2011) 330-339

scholarly journals Functional handmade minions - consumers and experienced tasters sensory evaluation of the new product

2021 ◽  
pp. 217-227
Author(s):  
Jovanka Popov-Raljic ◽  
Ivana Blesic ◽  
Milan Ivkov ◽  
Marko Petrovic ◽  
Tamara Gajic ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Principal Component ◽  
New Product ◽  
Sensory Properties ◽  
Nonparametric Model ◽  
Sum Of Ranking Differences ◽  
Near Future

The study examines consumer sensory preferences of 12 different handmade pastry products in the form of minions, made of rice and flaxseed flour, tapioca starch with natural taste ingredients and with addition of prebiotic (inulin), herbs and other ingredients. The sensory evaluation was performed by professionals (experienced tasters). Preferred minion flavour was tested at group of 324 consumers (hotel guests) of different nationality. ANOVA and t-test were performed to reveal differences in attitudes related to socio-demographic characteristics of the consumers. Also, determination of taste preferences according to consumer nationality was examined as an additional consumer care aspect. The evaluation of equality of the samples? average rates, as well as the groups of minions, is done by parametric or nonparametric model of variance analysis. Principal component analysis (PCA) was applied in order to group the investigated minions regarding their sensory properties, while the sum of ranking differences (SRD) was used to determine the minions with the best sensory properties. Consumers and experienced tasters have almost the same opinion about the sensory quality of minions, which indicates that assessment of the consumer can be considered as a representative opinion in the near future. Such functional food - minions could be widely used as a substitute for the most common commercial sweets rich in sugar and fat.

CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

2017 ◽  
Vol 15 (1) ◽  
pp. 108-121
Author(s):  
G O OLATUNDE ◽  
B O OGUNYINKA ◽  
M E ASHIMI ◽  
A G TAIWO
Keyword(s):  
Chemical Composition ◽  
Sensory Quality ◽  
Total Sugar ◽  
Chemical Components ◽  
Frying Time ◽  
Standard Methods ◽  
Overall Acceptability ◽  
Peroxide Values ◽  
The Individual

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composition, sensory properties and overall acceptability of the crisps were determined using standard methods. Results obtained showed moisture content (2.37-7.50%), fat (9.77-16.22%), total sugar (1.52-4.44%), carotenoids (31.65-55.29 μg/100 g), free fatty acid (0.11-0.44%) and peroxide values (2.95-12.30 mEq/kg). Each of the chemical components and sensory attributes of the crisps were significantly (p<0.001) affected by the individual and combined effects of variety, frying temperatures and frying duration (time) in minutes. The highest overall accept-ability scores were 8.46 for yellow-fleshed crisps fried at 170 °C/5 min and 7.84 for white-fleshed crisps fried at 180 °C/5 min.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

Research Regarding the Influence of Ethephon on the Ripe Acerola (Malpighia Glabra L.)

2012 ◽  
Vol 45 (4) ◽  
pp. 65-74 ◽  
Author(s):  
L.P.T. Quoc ◽  
C.P. Dat ◽  
A.T. Hang ◽  
T.H. Mi ◽  
L.T.T. Nga
Keyword(s):  
Weight Loss ◽  
Sensory Evaluation ◽  
Reducing Sugars ◽  
Calcium Carbide ◽  
Reducing Sugar ◽  
Total Acidity ◽  
Ripe Fruit ◽  
Food Law ◽  
The Common

Abstract These days, there are many types of chemicals which have ability to hasten the ripe fruit and affect the quality of fruits like calcium carbide, ethylene, acetylene, gibberellic acid. The objective of this research determines the influence of ethephon (2-chloroethyl phosphonic acid or ethrel) on the ripe acerolas (Malpighia glabra L.). Because the acerolas are the common fruit in Vietnam and another Asia countries, it had a lot of water and high nutrition, especially reducing sugars and acid ascorbic. The acerolas samples was soaked into ethephon solution at concentrations of 0, 1, 1.5, 2 and 2.5 % (v/v), then preserved in basket covered with cloth in conditions: temperature 30±1.4 oC, relative humidity 72±10 %. The use of specifications for evaluating were the percentage of ripe fruits, weight loss, the content of reducing sugar, total acidity and sensory evaluation of acerolas. The results showed that acerolas soaked into concentration of 2 % (v/v) ethephon have stimulated fruits that were the quick and uniform maturity; peel of acerolas was very smooth, red and characteristic flavour. Consumers are not unpleasant with the sensory evaluation quality of fruits soaked with ethephon. The ethephon residue in fruit after treatment did not harm in consumer’s health and it was absolutely suitable for the food law in Vietnam.

scholarly journals The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

2014 ◽  
Vol 66 (1) ◽  
pp. 15-22 ◽  
Author(s):  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Milica Petrusic ◽  
N. Mirkovic ◽  
Jelena Miocinovic ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Dairy Product ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Omega 3 ◽  
Probiotic Lactobacillus

The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.

Studies on Preparation of Cookies Fortified by Horse Gram Malt

2016 ◽  
Vol 53 (1) ◽  
pp. 91
Author(s):  
Selal Deepika ◽  
A. R. Sawate ◽  
R. B. Kshirsagar ◽  
A. T. Taur ◽  
B. M. Patil
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Value Added ◽  
Ash Content ◽  
Chemical Characteristics ◽  
Hammer Mill ◽  
Nutritional Factors ◽  
Horse Gram ◽  
Hedonic Scale

The horse gram is a cheapest source of protein, calcium and iron. Further the germination of horse gram seeds can reduce the anti-nutritional factors. The germination was carried out by washing, soaking (12 h), germinating (24 h), oven drying and grinding into flour in hammer mill. The effect of germination on chemical characteristics of horse gram was found to significantly decrease (p&lt;0.05) in protein, carbohydrate, fat and significantly increase (p &lt; 0.05) in moisture and ash content. Further value added product (cookies) was prepared by incorporation of 5, 10, 15 and 20% germinated horse gram flour (GHF). The sensory evaluation of cookies was carried out by a panel of ten trained judges using 9-point Hedonic scale. The sensory quality of cookies significantly decreased (p&lt;0.05) for higher level of GHF and significantly increased (p &lt; 0.05) for low level of GHF. The cookies prepared by incorporation of GHF up to 10% were acceptable without affecting organoleptic quality.

scholarly journals Production, Chemical Properties and Sensory evaluation of Wine from blends of Gaper(Vitis vinifera) fruit, Pawpaw(Carica papaya) fruit and Tiger nut (Cyperus esculentus)tuber

2019 ◽  
Vol 12 (6) ◽  
pp. 17-27
Author(s):  
Francis O. Ohoke ◽  
Dorathy C. Nwokonkwo
Keyword(s):  
Specific Gravity ◽  
Vitis Vinifera ◽  
Sensory Evaluation ◽  
Carica Papaya ◽  
Potassium Phosphate ◽  
Total Acidity ◽  
Cyperus Esculentus ◽  
Alcohol Content ◽  
Tropical Fruit ◽  
Volatile Acidity

Production of wine from sources other than grapes encourages wine makers as much as availability of different styles of wine. Pawpaw (Carica papaya ) is a tropical fruit commonly known for its nutritional and phytochemical values.Tiger nut (Cyperus esculentus) is a high-yielding, readilyavailable tuber which has lots of dietary and medicinal values. In this study, wine was produced from different blends of juice from grape (Vitis vinifera) fruit, pawpaw fruit and tiger nut tubers; and the quality of the wine evaluated. Healthy fruits and tiger nut obtained from a market in Ebonyi State, Nigeria were washed with clean water and ground with an electric blender until a homogenous pulp was obtained. Water (100cm3 ) was added to equal amount of each pulp and the mixture was filtered using a muslin cloth to obtain the juice. A solution of sugar in water (200g in 70cm3 ), 0.90g of Saccharomyces cerevisiae, ammonium phosphate (0.60g) and potassium phosphate (0.60g) were added and the mixture was allowed to ferment for 6 days (primary fermentation). The temperature, pH, specific gravity, total titrable acidity, and sugar level of the sample were determined after every 12 h. The wine was racked and allowed to ferment for 14 days (secondary fermentation). It was then left to clarify for three months. The clarified wine was left to mature for 6 months before the final physico-chemical and sensory evaluation were carried out. The results of the analysis revealed that the temperature of all the wine samples was 28.0oC. Grape and pawpaw wine had pH of 3.70, alcohol content of 17.00%, total acidity of 0.86% residual acidity of 0.32%, volatile acidity of 0.54% and specific gravity of 0.9776. Pawpaw and tiger nut wine had pH of 3.95 alcohol content of 16.06%, total acidity of 0.59%, residual acidity of 0.14%, volatile acidity of 0.255 and specific gravity of 0.9810. Grape, pawpaw and tiger nut wine had pH of 3.78, alcohol content of 17 81% total acidity of 0.72%, residual acidity of 0.30%, volatile acidity of 0.51% and specific gravity of 0.9760. Grape and tiger nut wine had pH of 3.90, alcohol content of 18.65% total acidity of 0.78%, residual acidity of 0.30%, volatile acidity of 0.48% and specific gravity of 0.9745.Although these values were comparable to those reported of good fruit wines, the highest alcohol content was obtained from a blend of grape and tiger nut juice. The sensory evaluation revealed that the attributes of the wines were acceptable to the majority of the respondents

scholarly journals Dietary Fiber Profiling of Different Parts of Burmese Grape (Baccaurea ramiflora) and Their Application

2020 ◽  
Author(s):  
Kazi NS Rafi ◽  
Proma Sen ◽  
Zia Uddin ◽  
Aziz MG
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Health Benefits ◽  
Cellulose Content ◽  
Potential Health ◽  
Hemicellulose Content ◽  
Final Content ◽  
Different Parts

The present study was conducted aiming at isolation and profiling of the crude dietary fiber (DF) (cellulose, hemicellulose, and pectin) from different parts (seed and peel) of the Burmese grape; a local fruit containing numerous health benefits. The extracted and purified fiber was added to yogurt and the sensory quality of the potential prebiotic yogurt was assessed. Major parts of the Burmese grape are seed, peel, and pulp with a calculated portion of around 19.44%, 36.11%, and 44.45% respectively of the whole fruit. Alcohol Insoluble Solids (AIS) were isolated and found at a level of 51.80% and 72.48% in the seed and peel respectively. The polysaccharides of the AISs were fractionated by extracting sequentially with suitable solvents into cellulose, hemicellulose, and pectin. The extracted pectin, hemicellulose, and cellulose were found to be 38%, 11.56%, and 40% from the peel and 21.24%, 23.36%, and 36.92% from the seed respectively. The extracted crude DF was then purified and the final content of the pectin, hemicellulose, and cellulose in the peel was found as 7.63%, 2.92%, and 32.19% and in seed 3.04%, 1.26%, and 6.34% respectively. Among all the extracted and purified DF, the hemicellulose content was the lowest and the cellulose content was the highest both in peel and seed. The purified DF was added to yogurt at a level of 0%, 1%, 1.3%, and 1.5%, to prepare a control and three potential prebiotic yogurt samples. Despite having potential health benefits of prebiotic yogurt, participated panelists preferred control one during sensory evaluation compared to the dietary fiber added yogurt.

scholarly journals High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1735
Author(s):  
Urszula Krupa-Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Beata Piłat ◽  
Małgorzata Starowicz ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Total Sugar ◽  
Gluten Free ◽  
Technological Parameters ◽  
High Quality ◽  
Confectionery Products ◽  
Similar Appearance ◽  
Long Chain

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

Quality of Fresh and Processed Red Beet from Organic and Conventional Cultivation

2011 ◽  
Vol 75 (1) ◽  
pp. 125-132 ◽  
Author(s):  
Ryszard Kosson ◽  
Krystyna Elkner ◽  
Anna Szafirowska
Keyword(s):  
Sensory Evaluation ◽  
Sensory Quality ◽  
Vegetable Crops ◽  
Organic Systems ◽  
Organic Cultivation ◽  
Red Beet ◽  
Trained Panel ◽  
Positive Effect ◽  
Profiling Analysis

Quality of Fresh and Processed Red Beet from Organic and Conventional CultivationThe aim of this study was to evaluate the biological value of fresh red beet and sensory quality of pickled red beet prepared from roots from organic and conventional cultivation systems. Two cultivars of red beet cv. Czerwona Kula and cv. Opolski were grown by conventional and organic systems in the years 2008-2009 on certificated Experimental Field of Research Institute of Vegetable Crops in Skierniewice. Chemical analyses of fresh red beets were carried out immediately after harvest but the sensory evaluation of pickled beets was carried out by trained panel according to PN-ISO guidelines applying the sensory profiling analysis. Results have shown that the method of cultivation had a positive effect on the chemical composition of fresh roots of red beet. The roots of both cultivars from organic cultivation contained significantly more dry matter, sugars and betanins, and accumulated less nitrate than roots from conventional cultivation. There was no significant effect of cultivar and method of cultivation on the overall sensory quality of pickled red beets. Comparison of sensory evaluation for pickles of two cultivars from organic cultivation showed that canned red beets from cultivar Czerwona Kula characterized by slightly darker color, firmer flesh and more typical taste of red beet as compared to samples from cultivar Opolski. Pickled red beets from conventional cultivation characterized by firmer flesh compared to the pickled beets from organic cultivation, more noticeable taste of pickled cucumbers and flavor of fruit.

Sign in / Sign up

Export Citation Format

Share Document