scholarly journals Effect of Cocoa Powder, Banana Pulp and Bambara Nut Inclusion on Nutritional and Sensory Acceptability of Yoghurt

2021 ◽  
Vol 10 (2) ◽  
pp. 67-73
Author(s):  
Owolade Samuel Olufemi ◽  
Aderibigbe Olaide Ruth ◽  
Egbekunle Kikelomo Oluwafisayo ◽  
Igwe Helen Chizoba ◽  
Awe Oluwatosin Eniola ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Energy Content ◽  
Starter Culture ◽  
Milk Powder ◽  
Lactobacillus Bulgaricus ◽  
Nutritional Properties ◽  
Cocoa Powder ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
And Control

This study was to investigate the effect of utilizing milk powder with addition of Cocoa powder, Banana pulp and Bambara nut extract for the production of functional yoghurt. The yoghurt samples were produced by 10% inclusion of each of the food item into reconstituted skimmed milk powder, inoculated with starter culture (streptococcus.thermophilus and Lactobacillus. Bulgaricus) and allowed to ferment for 9hr. The nutritional properties (Proximate, Brix, PH, Flavonoid, Vitamin C, antioxidant activity) and sensory characteristics (colour, taste, aroma and over all acceptability) were determined. Significant differences (p<0.05) existed among the nutritional and sensory properties of the yogurts. The results showed that the inclusion of used food items improves the Protein, Ash and Energy content of the products. The sample with Cocoa powder had the highest antioxidant activity (2.75mg/100g) which is significantly higher at (p<0.05) than Banana pulp (2.64mg/100), Bambara nut extract (2.44mg/10g) and control (2.25mg/100g) which was the least. The sample with Banana pulp inclusion has highest score (5.70) for taste and overall-acceptability (5.90) using 7-point score ranking and was the most preferred. The microbial load of all the samples were within the limits specified of acceptable counts, making the products safe for consumption as at the time the products were evaluated.

scholarly journals Optimisation of a process for cocoa-based vermicelli

2018 ◽  
Vol 6 (2) ◽  
pp. 291-295 ◽  
Author(s):  
Jyoti Singh ◽  
Jyoti Singh ◽  
Krishna Kalyan ◽  
Krishna Kalyan ◽  
Abigail Yikona ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rice Flour ◽  
Quality Parameters ◽  
Absorption Capacity ◽  
Cocoa Powder ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Powder Concentration ◽  
Health Promoting ◽  
Nutritional Profiling

Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Formulation and evaluation of whey based ready-to-serve therapeutic beverage from Aloe debrana juice

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 107-113
Author(s):  
S.K. Mohammed ◽  
A.E. Shimelis ◽  
K.L. Gesessew ◽  
A.A. Agimassie ◽  
A.A. Dessalegn
Keyword(s):  
Phytic Acid ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Storage Temperature ◽  
Raw Materials ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Mineral Contents ◽  
Phytochemical Composition ◽  
And Control

The research was conducted with the aim to formulate and evaluate whey-based ready-toserve (RTS) therapeutic beverage from Aloe debrana juice and determine the phytochemical composition and sensory acceptability of the formulated therapeutic beverage. The whey and Aloe debrana juice were prepared in three blending ratios including WA1 (70:30), WA2 (80:20), and WA3 (90:10) respectively; and control (100% whey) with the addition of ingredients such as: sugar 15 g/100 mL, vanilla 0.1 g/100 mL, starter culture of Streptococcus thermophiles and Lactobacillus bulgaricus (0.02 g/100 mL). The four formulations were generated by Central composite design (CCD). The formulated raw materials range 70% to 90% whey, 10% to 30% Aloe debrana juice, and control (100% whey). Design expert 7.0 software was used to formulate the two components. Therapeutic beverages were fermented for 9 hrs at 37°C and 120 rpm using shaker incubator. Mineral contents (ppm) of the formulated beverage ranged from 375 to 573.01, 1244.02 to 1491.03, 460.01 to 742, and 93.02 to 107.0 of sodium, potassium, calcium, and magnesium, respectively. Phytochemical composition (mg/100 g) of the formulated beverages and Aloe debrana juice ranged from 43.20 to 147.56, and 4.98 to 11.17 for phytic acid and tannin respectively. The phytic acid and tannin content of Aloe debrana juice was (467.6 mg/100 g) and (130.1 mg/100 g), respectively. The therapeutic beverages were stored at room temperature for nine days without any change in sensory attributes. Sensory quality evaluation results showed that sample containing 70% whey and 30% Aloe debrana juice (WA1) scored the highest in overall acceptability 4.15, 3.7, 3.2, and 3.03 for the first, third, sixth, and ninth days of room storage temperature, respectively. Based on sensory quality evaluation parameters, therapeutic beverage containing 70% Whey and 30% Aloe debrana juice blend ratio revealed sensory acceptable for therapeutic beverage production. Therefore, it can be concluded that Aloe debrana juice can be incorporated with whey up to 30% to produce organolepticaly acceptable therapeutic beverages.

Ice Cream Powder Production and Investigation of Its Rheological and Organoleptic Properties

2011 ◽  
Vol 7 (4) ◽  
Author(s):  
Soroush Haghighimanesh ◽  
Asgar Farahnaky
Keyword(s):  
Sodium Alginate ◽  
Milk Powder ◽  
Ice Cream ◽  
Melting Time ◽  
Organoleptic Properties ◽  
Cocoa Powder ◽  
Overall Acceptability ◽  
Powder Formulation ◽  
Tragacanth Gum ◽  
Ice Creams

A basic formulation (50 g sucrose + 47.5 g milk powder + 1.5 g cocoa powder) was mixed thoroughly with various proportions of xanthan, sodium alginate, tragacanth gum and carrageenan gums to make fifteen desired formulations of ice cream powder. The ice cream powders and water were poured into the ice cream maker machine in proportions of one to one (w/w) and ice creams were prepared and compared. Melting time, rheological and organoleptic tests on the produced ice creams were performed and the results showed that the maximum viscosity and melting time belonged to the number 7 and 14 samples, having tragacanth and carrageenan in their formulations, respectively. Overall, acceptability of the samples 1, 7, 8 and 14 was the highest. Using mixed combinations of hydrocolloids in ice cream powder formulation offers higher viscosity, longer melting time and better organoleptic properties to the final product (ice cream) than single hydrocolloids.

scholarly journals Effect of Varying Intensity of Ionizing γ- and Electronic Radiation on the Microbiological Contamination and Antioxidant Activity of Cocoa Powder

2019 ◽  
Vol 5 (11) ◽  
pp. 236-241
Author(s):  
A. Sarukhanov ◽  
A. Morozova ◽  
N. Vasilyeva ◽  
D. Krylenkin
Keyword(s):  
Antioxidant Activity ◽  
Ionizing Radiation ◽  
Spectrophotometric Analysis ◽  
Microbiological Contamination ◽  
Cocoa Powder ◽  
Normative Documents ◽  
Anaerobic Microorganisms ◽  
Facultative Anaerobic ◽  
And Control ◽  
Control Samples

The effect of cocoa powder exposure to irradiation by various types of ionizing radiation on the amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds was studied. Doses of 12 kGy is found to be enough for reducing amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds below normative documents’ limits. The activity of flavonoids in irradiated and control samples of cocoa powder was also evaluated via spectrophotometric analysis. A conclusion about the possibility of implementing ionizing radiation for reducing amount of mesophilic aerobic and facultative anaerobic microorganisms, yeast and molds in cocoa powder without the loss of quality was made.

scholarly journals Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 670 ◽  
Author(s):  
Rashida Parvin ◽  
Md. Ashrafuzzaman Zahid ◽  
Jin-Kyu Seo ◽  
Junyoung Park ◽  
Jonghyun Ko ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Oxidation ◽  
Frozen Storage ◽  
Physicochemical Characteristics ◽  
Microwave Oven ◽  
Natural Plant ◽  
Overall Acceptability ◽  
Convection Oven ◽  
Lipid And Protein Oxidation ◽  
And Control

The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

scholarly journals Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties

2021 ◽  
Vol 11 (7) ◽  
pp. 3151
Author(s):  
Maria Iji Adakole ◽  
Akama Friday Ogori ◽  
Julius Kwagh-Hal Ikya ◽  
Vincent Upev ◽  
Giacomo Sardo ◽  
...  
Keyword(s):  
Crude Protein ◽  
Peak Time ◽  
Powder Preparation ◽  
Overall Acceptability ◽  
Fiber Protein ◽  
Ginger Powder ◽  
Pasting Temperature ◽  
Bacteria And Fungi ◽  
Mouth Feel ◽  
And Control

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

Probiotic Juçara and Banana Sorbet: Cell Viability, Antioxidant Activity during Storage and Sensory Acceptability by Children

2020 ◽  
pp. 1-15
Author(s):  
Cíntia Cristina da Silva Machado ◽  
Maria Thereza Carlos Fernandes ◽  
Carolina Saori Ishii Mauro ◽  
Fernanda Silva Farinazzo ◽  
Sandra Helena Prudencio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cell Viability ◽  
Sensory Acceptability

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

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