scholarly journals Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

Meso ◽  
2021 ◽  
Vol 23 (3) ◽  
pp. 210-233
Author(s):  
Marina Krvavica ◽  
Mladenka Šarolić ◽  
Marijana Drinovac Topalović ◽  
Rea Kotlar
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Intramuscular Fat ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Cylindrical Shape ◽  
Initial Weight ◽  
Raw Meat ◽  
The Impact

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

scholarly journals Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 17-28
Author(s):  
Mathilde Gadrat ◽  
Joël Lavergne ◽  
Catherine Emo ◽  
Pierre Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Different Temperatures ◽  
Sorting Test ◽  
The Impact

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

2012 ◽  
pp. 139-148 ◽  
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Dragana Soronja-Simovic ◽  
Zita Seres
Keyword(s):  
Stress Intensity ◽  
Sensory Analysis ◽  
Manufacturing Process ◽  
Ball Mill ◽  
Sensory Properties ◽  
Scoring Method ◽  
Milk Chocolate ◽  
Textural Characteristics ◽  
Ingredient Composition ◽  
The Impact

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30?C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate.

scholarly journals Monte Carlo Simulation and Scenario Analysis Based Limestone Quarry Production Planning

2021 ◽  
Vol 12 (1) ◽  
pp. 41-45
Author(s):  
Kausar Sultan Shah ◽  
Safi Ur Rehman
Keyword(s):  
Monte Carlo Simulation ◽  
Monte Carlo ◽  
Chemical Composition ◽  
Production Planning ◽  
Scenario Analysis ◽  
Raw Materials ◽  
Raw Material ◽  
Mix Design ◽  
Efficient Planning ◽  
The Impact

The key factor behind raw mix design in the cement factory is the appropriate production planning, resulting in high-quality raw material. Quarry managers usually come up with uncertainty-related raw materials due to variations in chemical composition. These uncertainties required efficient planning in terms of useful insight into this problem. This research provides a detailed explanation of scenario analysis of raw materials used in cement manufacturing using Monte Carlo simulation (MCS) and indices. Scenario analysis is used to predict the possibility of best, worst and most likely cases of raw material’s quality. Whereas, Monte Carlo simulation is used to evaluate the inherent uncertainty associated with chemical composition values in order to analyze the impact of truly unpredictable scenarios. The predictive results help in decisions related to production planning, raw mix design optimization and increasing the probability of designing the best plan.

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽  
2018 ◽  
Vol 25 (5) ◽  
pp. D502 ◽  
Author(s):  
Hélène de Clermont-Gallerande ◽  
Sarah Abidh ◽  
Alexandre Lauer ◽  
Séverine Navarro ◽  
Gérard Cuvelier ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sensory Properties ◽  
Lead Times ◽  
Mechanical Resistance ◽  
Target Market ◽  
Physico Chemical ◽  
The Impact ◽  
Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

2018 ◽  
Vol 55 (2) ◽  
pp. 197
Author(s):  
P. S. Sandhya ◽  
A. Haripriya
Keyword(s):  
Celiac Disease ◽  
Functional Properties ◽  
Sensory Analysis ◽  
Lifestyle Changes ◽  
Sensory Profile ◽  
Physical Parameters ◽  
Gluten Free ◽  
Significant Difference ◽  
Quinoa Flour ◽  
The Impact

Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due to the prevalence of celiac disease. Utilization of quinoa flour in the making of cookies has its beneficial and nutraceutical properties and its gluten free nature makes it an excellent snack for celiac disease patients. The objective of the current study is to understand the impact of pre-treatments- dry roasting and germination- on the nutritional and functional properties of quinoa flour and to formulate and assess the cookies prepared from the pre treated quinoa flour. Quinoa seeds were washed and subjected to pre-treatments- roasting and germination. Proximate and functional properties were analyzed for plain, roasted and germinated quinoa flour. Quinoa cookies were prepared using plain, roasted and germinated flour. Physical parameters of the cookies were assessed. Cookies were subjected to sensory analysis. There was a significant difference in the proximate composition and functional properties of the untreated, roasted and germinated quinoa flour. Sensory analysis of the cookies revealed that all the samples ranked similar for all the attributes. The study reveals that there is a possibility for the formulation of gluten free cookies using a pseudo cereal like quinoa which has good nutritional and sensory profile.

scholarly journals Étude de la stabilité de quelques propriétés physicochimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés

2021 ◽  
Vol 158 ◽  
pp. 16321-16339
Author(s):  
Coulibaly Aïssatou ◽  
Kouadio Degbeu Claver ◽  
Doh Amenan Aline ◽  
Amani N’Guessan Georges
Keyword(s):  
Cote D'ivoire ◽  
Sensory Analysis ◽  
Côte D’Ivoire ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Cote D’Ivoire ◽  
Côte D'ivoire ◽  
Physico Chemical ◽  
Dioscorea Cayenensis ◽  
The Impact

Objectif : Évaluer l’impact de la congélation sur certains paramètres physico-chimiques des tranches d’ignames de la variété kponan et faire une analyse sensorielle de quelques mets dérivés. Méthodologie et résultats : L’étude a été faite sur des tranches d’ignames prétraitées puis congelées pendant 3 mois. À Chaque mois, des échantillons ont été prélevés pour une analyse des paramètres physicochimiques et sensorielle des mets dérivés. La congélation n’a pas eu d’effet sur les teneurs en fibre, en protéine et en cendre. Cependant, au cours du premier mois, la matière sèche a augmenté de 5,59 %. Une augmentation des sucres réducteurs a été également observée. Tandis que la teneur en amidon a diminué de 5,54 %. A partir du deuxième mois, tous les paramètres physico-chimiques étudiés sont demeurés stables. Le profil sensoriel des mets dérivés a montré une bonne appréciation des caractéristiques sensorielles avec une forte élasticité (foutou) et une augmentation de la croustillance, de la fermeté et de la couleur (frite). Conclusion et applications des résultats : La technologie utilisée au cours de cette étude a permis de conserver la majeure partie des caractéristiques physico-chimiques et sensorielles de l’igname durant 3 mois. La production de tranches d’igname congelées doit être envisagée afin de palier le problème de conservation post-récolte, assurer la disponibilité tout au long de l’année permettant d’assurer la sécurité alimentaire et contribuer ainsi à la lutte contre la pauvreté en milieu rurale. Coulibaly et al., J. Appl. Biosci. 2021 Étude de la stabilité de quelques propriétés physico-chimiques des tranches d’igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d’Ivoire et analyse sensorielle des mets dérivés 16322 Study of the stability of some physicochemical properties of frozen yam slices (Dioscorea cayenensis-rotundata CV Kponan) from Côte d'Ivoire and sensory analysis of derived dishes ABSTRACT Objective: Evaluate the impact of freezing on certain physicochemical parameters of yam slices of the kponan variety and make a sensory analysis of some derived dishes. Methodology and results: The study was performed on slices of pretreated yams and then frozen for 3 months. Each month, samples were taken for an analysis of the physico-chemical and sensory parameters of the derivative dishes. Freezing did not affect fiber, protein, and ash contents. However, in the first month, dry matter increased by 5.59%. An increase in reducing sugars was also observed. While the starch content decreased by 5.54%. From the second month, all the physico-chemical parameters studied remained stable. The sensory profile of the derived dishes showed a good appreciation of the sensory characteristics with high elasticity (foutou) and an increase in crispness, firmness, and color (fried). Conclusion and application of the results: The technology used during this study made it possible to conserve most of the physico-chemical and sensory characteristics of the yam for 3 months. The production of frozen yam slices should be considered in order to overcome the post-harvest conservation problem, ensure availability throughout the year, ensuring food security and thus contributing to the fight against poverty in the environment. rural.

scholarly journals Optimation and Sensory Profile of Functional Drink from Cinnamon and Cardamom

2020 ◽  
Vol 4 (2) ◽  
pp. 189-195
Author(s):  
Mardiana Mardiana ◽  
Novriza Sativa ◽  
Hari Hariadi ◽  
Nanda Triandita ◽  
Nela Eska Putri
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Ash Content ◽  
Sensory Profile ◽  
Amomum Compactum ◽  
Functional Drink ◽  
Maximum Moisture Content

Functional drinks can be made from local herbal ingredients that are often used for spices such as cinnamon (Cinnamomum burmanni) and cardamom (Amomum compactum). The purpose of this study is to determine the best formulation of cinnamon and cardamon as a herbal drink based on moisture content, ash content , and sensory evaluation. Raw materials were dried at 50 °C until reached a maximum moisture content 10% and were reduced in size. The formulations were made of comparison between cinnamon and cardamom which were A (100: 0)%; B (80:20)%; C (60:40)%; D (50:50)%; E (40:60)%; F (20:80)%; and G (0: 100)%. The moisture content of all formulas is between 7.12-7.33% (<10%) and the ash content of all formulas is between 4.83-5.06%. The results of sensory analysis showed that formula B had the best acceptance for color (3.03) and aroma (3.17). Thisproducthad moisture 7.23 % and ash content 4.83 %.

scholarly journals Optimization of Persea Americana pulp incorporated cookies using sensory analysis: a response surface methodology

2019 ◽  
Vol 10 (4) ◽  
pp. 3209-3216
Author(s):  
Jobil J Arackal ◽  
Parameshwari S
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sensory Analysis ◽  
Sensory Properties ◽  
Persea Americana ◽  
Fruit Pulp ◽  
Overall Acceptability ◽  
The Impact ◽  
Organoleptic Parameters ◽  
The Ideal

The sensory properties are vital in catching shopper eye and subsequently impacting their inclinations and purchasing choices for nourishment items. Taste, colour, texture, mouthfeel, aroma, flavour, and overall acceptability are sensory properties which are regularly used to portray the nature of the treats, just as to foresee customer response. In this examination were embraced to discover the impact of various degrees of Persea Americana fruit pulp (A), honey (B) and wheat flour (C) consolidated treats and their ideal levels. Information got from Response surface methodology of Persea Americana incorporated cookies treats were exposed to the investigation of change (ANOVA) and examined utilizing a second-request polynomial condition. Response surface methodology was demonstrated to be a satisfactory methodology for displaying the organoleptic parameters and the level of preferring of good Persea Americana cookies. After the effects of this investigation discovered that a most extreme attractive score that can be accomplished with the ideal estimation of taste was 7.8, texture 6.68, flavour 7.11 and by and overall acceptances 8.44 scores. This example was viewed as the best advancing hotspot for tangible traits.

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