scholarly journals Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

2020 ◽  
Vol 11 (3) ◽  
pp. 10703-10715
Keyword(s):  
Storage Stability ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Acceptance ◽  
Texture Properties ◽  
Hedonic Scale ◽  
Grape Juices ◽  
The Impact ◽  
And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

Effect of carbonation and probiotic addition on the physicochemical, microbiological and sensory characteristics of whey dairy beverage

2020 ◽  
Vol 87 (2) ◽  
pp. 255-258
Author(s):  
Carla Salete Jadão Alves ◽  
Simone Andreoti Mendes Floriano ◽  
Verônica Parassen Voltarelli ◽  
Christiane Maciel Vasconcellos Barros de Rensis ◽  
Tatiana Colombo Pimentel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Casei ◽  
Physicochemical Characteristics ◽  
Passion Fruit ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Carbonation Process ◽  
Hedonic Scale ◽  
The Impact ◽  
Dairy Beverages

AbstractThis research communication addresses the impact of the addition of Lactobacillus casei and/or carbonation (CO2) on the chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance of passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The addition of Lactobacillus casei and/or carbonation did not impact on the chemical composition, pH values, and acceptance (flavor and overall impression) of the products, but increased the acidity, and decreased the aroma acceptance. The carbonation process did not affect the probiotic survival but decreased the acidity of the products during storage. It can be concluded that it is possible to develop a probiotic passion-fruit flavored carbonated whey dairy beverage with suitable chemical composition, acidity, sensory acceptance (>6 in 9-point hedonic scale) and probiotic viability (>7 log cfu/ml) that could be refrigerated stored for 30 d. This is the first report considering a probiotic non-fermented carbonated whey dairy beverage.

Probiotic Greek yogurt: effect of the addition of prebiotic fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance

2021 ◽  
Vol 88 (1) ◽  
pp. 98-104
Author(s):  
Sofia Sestito Dias ◽  
Damarys de Souza Vergílio ◽  
Arthur Marroni Pereira ◽  
Suellen Jensen Klososki ◽  
Vanessa Aparecida Marcolino ◽  
...  
Keyword(s):  
Negative Impact ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Modified Starch ◽  
Sensory Acceptance ◽  
Ph Values ◽  
Fat Substitutes ◽  
Gastrointestinal Conditions ◽  
The Impact

AbstractIn this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.

scholarly journals Study on Quality Parameters and Storage Stability of Mango Coated with Developed Nanocomposite Edible Film

2019 ◽  
Vol 8 (04) ◽  
pp. 2899-2935 ◽  
Author(s):  
Praveen Kumar Dubey ◽  
Rama Nath Shukla ◽  
Gaurav Srivastava ◽  
Atul Anand Mishra ◽  
Ashutosh Pandey
Keyword(s):  
Storage Stability ◽  
Quality Parameters ◽  
Edible Film ◽  
And Storage

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

White grape juice added with Lactobacillus paracasei ssp. probiotic culture

2018 ◽  
Vol 48 (4) ◽  
pp. 631-641
Author(s):  
Vivian Sayuri Okina ◽  
Maria Rita Alaniz Porto ◽  
Tatiana Colombo Pimentel ◽  
Sandra Helena Prudencio
Keyword(s):  
Grape Juice ◽  
Color Stability ◽  
Physicochemical Characteristics ◽  
Lactobacillus Paracasei ◽  
Total Phenolic ◽  
Refrigerated Storage ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
Grape Juices ◽  
Practical Implications

Purpose The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions. Design/methodology/approach Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice. Findings The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL−1) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>109 colony forming unit · 200 mL−1) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage. Practical implications The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei. Originality/value The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

The Impact of the Structure of the Sampler on the Representativeness of LPG Samples

2015 ◽  
Vol 797 ◽  
pp. 377-382
Author(s):  
Kamil Kurpiel
Keyword(s):  
Distribution System ◽  
Quality Parameters ◽  
Cylinder Surface ◽  
Test Results ◽  
Sample Collection ◽  
Secondary Reactions ◽  
The Impact ◽  
And Storage ◽  
Representative Samples

This article refers to the traditional solution of the non-dismantable sampler and to the dismantable sampler applied as a new solution. This research describes the results of a research project on how the structure of the sampler for assembling and storage of LPG samples influences the representativeness of samples under study. The research was carried out in two directions : analysis of gas samples for the current PN-EN 589, PN-EN ISO 4257 standards and analysis of microscopic and macroscopic inner surface of the sampler. It was observed the formation of contamination layers in samplers. The chemical composition of the layers was examined and identified possible impact on changing the quality parameters of LPG. Based on the conducted research and analysis, the impact of the changed structure on the quality parameters of the LPG fuel and its representativeness in reference to the part of the cargo from which it had been taken can be assessed. Allow to conclude the thesis that the structure of the dismantable sampler followed internal cylinder surface treatment affects the representativeness of the samples collected and analyzed type of LPG gas. The construction of the sampler and possible of cleaning sampler is particularly important for qualitative parameters such gases as corrosive to copper and sulfur content of the total. Impurities that may be present in LPG, derived from refinery and petrochemical processes (ammonia, water, sulfur, methanol, higher hydrocarbons, dirt) and the distribution system are causing the occurrence of secondary reactions. Results occurring secondary reactions adversely affect the quality of the LPG. The researched solution on the dismantled sampler was patented, implemented, and applied in practice. The possibility to dismantle and thoroughly clean the sampler prior to sample collection enhances the certainty of obtaining highly representative samples and credible test results.

scholarly journals Effect of milling speed on the quality and storage stability of maize flour

2016 ◽  
Vol 8 (2) ◽  
pp. 1015-1021
Author(s):  
Gagandeep Kaur Sidhu ◽  
A.K. Singh ◽  
Manpreet Singh
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Stability ◽  
Quality Parameters ◽  
Packaging Material ◽  
Maize Flour ◽  
Low Speed ◽  
Light Yellow ◽  
Flour Mill ◽  
And Storage

This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.

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