scholarly journals Preparation of dahi from buffalo milk and blends with soy milk

2016 ◽  
Vol 44 (3) ◽  
pp. 137-142
Author(s):  
MN Islam ◽  
MS Hossain ◽  
MH Rashid ◽  
MSR Siddiki ◽  
MS Khan ◽  
...  
Keyword(s):  
Protein Content ◽  
Buffalo Milk ◽  
Partial Replacement ◽  
Soy Milk ◽  
Mineral Contents ◽  
Chemical Test ◽  
Physical Study ◽  
Different Types ◽  
C 50

The present study was conducted to measure the feasibility of using soy milk as a supplement for the preparation of dahi from buffalo milk. In this experiment, four different types of dahi were prepared by partial replacement of buffalo milk with soy milk named A (control-100% Buffalo Milk), B (75% Buffalo Milk + 25% Soy Milk), C (50% Buffalo Milk +50% Soy Milk) and D (25% Buffalo Milk + 75% Soy Milk).The prepared samples were judged by a panel of expert judges for organoleptic qualities and analyzed for chemical tests. From the results of physical study, it was found that the overall organoleptic (viz. smell and taste, body and texture, color and appearance) score of A, B, C and D types dahi varied significantly (P<0.01). From the results of the chemical test, the moisture and protein content increased significantly (P<0.05), while fat, acidity, total solids and mineral contents significantly decreased due to addition of soy milk. From the findings of this work, it was concluded that 25% replacement of buffalo milk with soy milk could be used successfully which would produce dahi nearly similar to the quality of that made exclusively from buffalo milk.Bang. J. Anim. Sci. 2015. 44 (3):137-142

scholarly journals Effect of egg level on buffalo milk pudding

2018 ◽  
Vol 2 (1) ◽  
pp. 35-39
Author(s):  
A Rahman ◽  
MNH Sarker ◽  
N Sultana ◽  
S Sultana
Keyword(s):  
Bacterial Count ◽  
Buffalo Milk ◽  
Total Bacterial Count ◽  
Optimum Level ◽  
Corn Flour ◽  
Physical Study ◽  
Dairy Science ◽  
Microbial Analysis ◽  
Different Levels

The experiment was conducted to determine the optimum level of egg in the manufacture of buffalo milk pudding. Three types of pudding were prepared using different levels of eggs (40%, 30% and 20% by weight) and a constant level of corn flour (4%) at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Quality of pudding was evaluated by physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding of 40% egg obtained the best score (97.50±3.77) followed by 30% (83.96±2.52) and 20% egg containing pudding (74.93±1.01). The differences within the overall score with different level of egg had significant effect. Chemical analysis showed the significant differences (p<0.01) within the total solids (TS) (340.61±1.72, 334.18±2.10 and 327.48±2.61), moisture (659.39±1.72, 665.82±2.10 and 672.52±2.61), fat (79.37±1.90, 76.43±2.76 and 73.47±3.62), protein (60.43±0.90, 53.82±0.57 and 47.07±0.25), carbohydrate (194.02±1.07, 197.33±1.17 and 200.57±1.21) and pH (6.90±0.00, 6.93±0.21 and 6.87±0.22) but no significant differences was found in ash (6.78±0.14, 6.58±0.13 and 6.38±0.01) and acidity percentage (0.071±0.00, 0.071±0.00 and 0.071±0.00%). Microbial analysis showed that there were significant differences (p<0.01) in total bacterial count (43.00±2.65×104, 38.33±1.53×104 and 35.00±3.00×104) in the pudding containing different levels of eggs. The experiment concluded that the egg level has a significant effect on the buffalo milk. The better result for buffalo pudding is at 40% egg level by weight with 4% constant corn flour. Asian Australas. J. Food Saf. Secur. 2018, 2(1), 35-39 

scholarly journals Chemical Quality of Misti Dahi Prepared from Blending of Soy Milk with Buffalo Milk

2015 ◽  
Vol 8 (14) ◽  
Author(s):  
Kunwar Vikash Singh ◽  
S. P. Singh ◽  
Anoop Singh Chauhan ◽  
Shilpi Singh
Keyword(s):  
Buffalo Milk ◽  
Chemical Quality ◽  
Soy Milk

scholarly journals Comparison of Chamcham manufactured from cow milk and buffalo milk

2013 ◽  
Vol 10 (2) ◽  
pp. 255-260
Author(s):  
MA Haque ◽  
MH Rashid ◽  
MFI Kajal ◽  
MS Istiak
Keyword(s):  
Buffalo Milk ◽  
Cow Milk ◽  
Study Quality ◽  
Chemical Test ◽  
Total Solids ◽  
Carbohydrate Contents

This experiment was conducted to study quality of Chamcham manufactured from cow milk and to compare it with Chamcham manufactured from buffalo milk and mixture of cow and buffalo milk. Three types of Chamcham were prepared from cow milk(A), buffalo milk(B) and 50% cow +50% buffalo milk(C).In this experiment the quality of prepared Chamcham were evaluated with the help of chemical test. The moisture, total solids, protein, fat, ash and carbohydrate contents of cow milk and buffalo milk Chamcham were showed significant differences (p<0.01) except acidity and pH content. Results showed that chamcham manufactured from buffalo milk was superior to that of cow milk chamcham and 50% cow + 50% buffalo milk chamcham.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14916 J. Bangladesh Agril. Univ. 10(2): 255-260, 2012

scholarly journals Study of the Suitability of Different Types of Slag and Its Influence on the Quality of Green Grouts Obtained by Partial Replacement of Cement

Materials ◽  
2019 ◽  
Vol 12 (7) ◽  
pp. 1166 ◽  
Author(s):  
Francisca Perez-Garcia ◽  
Maria Eugenia Parron-Rubio ◽  
Jose Manuel Garcia-Manrique ◽  
Maria Dolores Rubio-Cintas
Keyword(s):  
Steel Industry ◽  
Raw Materials ◽  
Steel Slag ◽  
Partial Replacement ◽  
Steel Manufacturing ◽  
Different Types ◽  
Furnace Slag ◽  
Slag Waste ◽  
Minimum Resistance

This paper is part of a research line focused on the reduction of the use of cement in the industry. In this work, the study of work methodologies for the manufacture of green cementitious grout mixtures is studied. Grout is widely used in construction and it requires an important use of raw materials. On the other hand, the steel industry faces the problem of the growing generation of slag wastes due to the increase in steel manufacturing. The green grout aims to achieve the dual objective of reducing the demand for cement and improve the slag waste valorization. Slag is not introduced as an aggregate but through the direct replacement of cement and no additives. The research seeks a product where we can use steel slag intensively, guaranteeing minimum resistance and workability. Results with substitutions between a 25% to 50% and water/cement ratio of 1 are presented. In particular, the suitability of different slags (two Ladle Furnace Slag (LFS) and one Blast Furnace Slag (GGBS)) in the quality of the final product are analyzed. The feasibility of replacing cement with slag and the importance of the origin and pretreatment are highlighted.

scholarly journals Understanding the Washing Damage to Textile ECG Dry Skin Electrodes, Embroidered and Fabric-Based; set up of Equivalent Laboratory Tests

Sensors ◽  
2020 ◽  
Vol 20 (5) ◽  
pp. 1272
Author(s):  
Shahood uz Zaman ◽  
Xuyuan Tao ◽  
Cédric Cochrane ◽  
Vladan Koncar
Keyword(s):  
Textile Industry ◽  
Test Methods ◽  
Sem Analysis ◽  
Key Factors ◽  
Severe Damage ◽  
Dry Skin ◽  
Chemical Test ◽  
Different Types ◽  
Set Up

Reliability and washability are major hurdles facing the e-textile industry nowadays. The main fear behind the product’s rejection is the inability to ensure its projected life span. The durability of e-textiles is based on an approximate lifetime of both the electronics and textiles integrated into the product. A detailed analysis of the wash process and the possibility of predicting product behavior are key factors for new standards implementation. This manuscript is focused on the washability issues of different types of woven, knitted, and embroidered, textile-based ECG electrodes. These electrodes are used without the addition of any ionic gel to the skin to reduce impedance. They were subjected to up to 50 wash cycles with two different types of wash processes, and changes in surface resistance, as well as the quality of ECG waves, were observed To investigate the wash damages in detail, the proposed mechanical (Martindale and Pilling box) and chemical test methods were investigated. The electrodes which increased resistance after washing showed the same trend in the proposed test methods. Copper-based electrodes suffered the most severe damage and increased resistance, as was also visible in an SEM analysis. These proposed test methods can be used to predict robustness behavior without washing.

scholarly journals Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

2022 ◽  
Vol 8 ◽  
Author(s):  
Shijie Shi ◽  
Enting Wang ◽  
Chengxuan Li ◽  
Mingli Cai ◽  
Bo Cheng ◽  
...  
Keyword(s):  
Protein Content ◽  
Amylose Content ◽  
Taste Quality ◽  
Peak Time ◽  
Quality Change ◽  
Different Types ◽  
Lower Protein ◽  
Pasting Temperature ◽  
Technical Basis

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

scholarly journals Effects of different approaches on the quality of dahi

1970 ◽  
Vol 8 (2) ◽  
pp. 233-238 ◽  
Author(s):  
AI Bhuiyan ◽  
A Wadud ◽  
A Nahar ◽  
M Al-Amin
Keyword(s):  
Research Work ◽  
Viable Count ◽  
Volume Reduction ◽  
Mean Values ◽  
Physical Chemical ◽  
Physical Study ◽  
Significant Difference ◽  
Different Types ◽  
The Mean

The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). Quality of dahi was also monitored by using physical, chemical and microbiological tests. From the results of physical study (smell and taste, body and consistency, and colour and texture), it was found that the differences of total score among A, B, C, D and E dahi samples were statistically significant. The mean values of acidity, fat, protein, ash, total Solids, water and pH contents for A, B, C, D and E types of dahi were significantly different (p<0.01). No significant differences were observed for coliform count but significant difference was observed in total viable count. It is suggested that 2% commercial starch powder dahi could be used successfully to prepare dahi nearly similar to the quality of plain dahi. Keywords: Consistency; Dahi; Commercial starch powder; Potato mash DOI: 10.3329/jbau.v8i2.7931 J. Bangladesh Agril. Univ. 8(2): 233-238, 2010  

scholarly journals Manufacture of dahi from skim milk adding mango juice

2014 ◽  
Vol 43 (2) ◽  
pp. 128-131 ◽  
Author(s):  
MA Kabir ◽  
MH Rashid ◽  
MN Hassan ◽  
MF Afroz ◽  
FH Miraz
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
The Body ◽  
Total Solids ◽  
Ph Values ◽  
Significant Difference ◽  
Different Types ◽  
Mango Juice ◽  
Solids Content

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20713 Bang. J. Anim. Sci. 2014. 43 (2): 128-131

scholarly journals Replacement of cow milk chhana with soy chhana in the preparation of rasomalai

2015 ◽  
Vol 44 (1) ◽  
pp. 59-63
Author(s):  
MN Islam ◽  
F Parvin ◽  
MS Hossain ◽  
A Wadud ◽  
MSR Siddiki ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Cow Milk ◽  
Physico Chemical ◽  
Acceptable Quality ◽  
Different Types ◽  
C 50 ◽  
Organoleptic Score ◽  
Physical And Chemical ◽  
Different Levels

Four different types of rasomalai were prepared from cow milk chhana (acid curd) with the addition of different levels of soy chhana. The prepared rasomalai were named as ‘A’ (100% cow milk chhana), ‘B’ (75% cow milk chhana+25% Soy Chhana), ‘C’ (50% cow milk chhana+50% soy chhana) and ‘D’ (25% cow milk chhana+75% soy chhana). The qualities of prepared rasomalai were evaluated by using physical and chemical parameters. It was observed that the addition of soy chhana with cow milk chhana decreased the organoleptic score of the prepared rasomalai. The moisture, total solids and carbohydrate content of the sample were not significantly differed, but protein (p<0.05), ash (p<0.05), fat (p<0.01) content and acidity percent (p<0.01) of the samples were significantly decreased in addition of soy chhana with cow milk chhana. Considering the physico-chemical properties of all samples, it was found that most suitable and acceptable quality of rasomalai can be prepared by admixture of 25% soy chhana and 75% cow milk chhana.DOI: http://dx.doi.org/10.3329/bjas.v44i1.23144            Bang. J. Anim. Sci. 2014. 44 (1): 59-63

scholarly journals KARAKTERISASI IKAN TERI (Stolephorus sp.) ASAP “KAHOLEO” YANG DIPRODUKSI DARI KOTA BAUBAU SULAWESI TENGGARA

2019 ◽  
Vol 2 (1) ◽  
pp. 130
Author(s):  
Wa Ode Sriyani ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Nutritional Composition ◽  
Ash Content ◽  
General Description ◽  
Chemical Test ◽  
Polycyclic Aromatic ◽  
The City

AbstrakPenelitian ini bertujuan untuk mengetahui komposisi kimia dan kandungan Polycyclic Aromatic Hidrocarbon (PAH) pada ikan teri asap “kaholeo” yang diproduksi dari Kota Baubau, Sulawesi Tenggara. Sampel diambil dari tiga produsen di Kelurahan Waruruma, Kota Baubau. Penelitian ini menggunakan metode deskriptif untuk memberikan gambaran umum tentang data yang telah diperoleh dengan ulangan sebanyak 3 kali (n=3). Parameter yang diamati yaitu uji organoleptik (warna, aroma, tekstur, dan rasa), uji kimia (kadar air, kadar protein, kadar lemak, dan kadar abu) serta uji PAH. Hasil dari penelitian ini menunjukkan bahwa kualitas ikan teri asap terbaik terdapat pada produsen III dengan nilai warna 3,96, aroma 3,79, tekstur 3,32, dan rasa 3,69. Hasil uji kimia menunjukkan bahwa nilai kadar air tertinggi terdapat pada produsen III sebesar 7,72%. Nilai kadar protein tertinggi terdapat pada produsen I sebesar 29,06%. Nilai kadar lemak tertinggi terdapat pada produsen III sebesar 4,12% dan nilai kadar abu tertinggi terdapat pada produsen I sebesar 0,12%. Hasil uji kandungan PAH menunjukkan bahwa produsen I memiliki kandungan PAH tertinggi yaitu naphthalene 8,19 ppm, acenaphthene 8,55 ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, dan benzo(a)pyrene 12,98 ppm. Kata kunci: Stolephorus sp., kaholeo, pengasapan, komposisi gizi AbstractThis study aims to determine the chemical composition and content of Polycyclic Aromatic Hydrocarbon (PAH) in "Kaholeo" smoked anchovy produced from the City of Baubau, Southeast Sulawesi. Samples were taken from three producers in Waruruma village, Baubau city. This study use a descriptive method to provide a general description of the data that has been obtained by three times replication (n=3). The parameters observed were organoleptic test (color, odor, texture, and taste), chemical test (moisture content, protein content, fat content, and ash content) and PAH test. The results of this study indicate that the best quality of smoked anchovy is found in producer III with a color value of 3,96, odor of 3,79, texture of 3,32, and flavor of 3,69. The chemical test results showed that the highest moisture content was producer III at 7,72%. The highest protein content value was producer I at 29,06%. The highest value of fat content was producer III at 4,12% and the highest ash content was producer I at 0,12%. The results of the PAH content showed that producer I had the highest PAH content, namely naphthalene 8,19 ppm, acenaphthene 8,5% ppm, phenanthrene 21,96 ppm, pyrene 22,59 ppm, benzo(a)anthracene 4,21 ppm, and benzo(a)pyrene 12,98 ppm. Key words: Stolephorus sp., kaholeo, fumigation, nutritional composition 

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