scholarly journals Production of naturally ‘‘lactose free” fresh cheese”

2020 ◽  
Vol 9 (10) ◽  
pp. e4619108590
Author(s):  
Franceline Iaguczeski da Silva ◽  
Fernanda Arpini Souza ◽  
Janice Ruschel ◽  
Andréa Cátia Leal Badaró ◽  
Ivane Benedetti Tonial ◽  
...  
Keyword(s):  
Water Activity ◽  
Lactose Intolerance ◽  
Starter Culture ◽  
Hot Water ◽  
Chemical Characteristics ◽  
Maturation Period ◽  
Physical Chemical ◽  
Whole Milk ◽  
Fresh Cheese ◽  
Manufacturing Techniques

Lactose intolerance is a disorder that affects a large part of the population, in this sense, it becomes feasible the study of manufacturing techniques that make it possible to guarantee the elaboration of products with low lactose content. Taking this into account, the present study aimed to evaluate the lactose content and physical-chemical characteristics of washed mass cheeses during the maturation period. Pasteurized whole milk with initial lactose percentage of 4.55 g/100 g was used and after coagulation, cutting and stirring, a partial (10% of the initial volume) whey removal was followed by addition of the same volume of hot water at 75 °C. Cheeses were analyzed at 0, 7, 15, 30 and 60 days of maturation for lactose content, acidity, pH, water activity, moisture, fixed mineral residue and chlorides. A lactose content of less than 0.005 g/100 g was obtained shortly after manufacturing (fresh product). The starter culture used and the process of washing the mass likely contributed to the low lactose content of the cheeses. Thereby is presented a viable alternative for the production of naturally lactose-free cheeses.

scholarly journals Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

2020 ◽  
Vol 44 (167) ◽  
pp. 35-46
Author(s):  
Giulia Rodrigues Bareta ◽  
Greice Kelly Alves ◽  
Bruno Fischer ◽  
Eunice Valduga ◽  
Geciane Toniazzo Backes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Activity ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Chemical Characteristics ◽  
Milk Chocolate ◽  
Physical Chemical ◽  
Dpph Method

Food with functional properties have sparked consumer interest due to  health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of  bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

scholarly journals Physico-chemical properties of different formulations of pequi pulp with milk

2020 ◽  
Vol 11 ◽  
pp. e3297
Author(s):  
Maria Suiane Moraes ◽  
Janaina Almeida Dantas Esmero ◽  
Rossana Maria Feitosa De Figueirêdo ◽  
Alexandre José de Melo Queiroz
Keyword(s):  
Water Activity ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Whole Milk ◽  
Total Titratable Acidity

The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

Recent trends in nanozymes design: from materials and structures to environmental applications

2021 ◽  
Author(s):  
Camilo A S Ballesteros ◽  
Luiza Mercante ◽  
Augusto Alvarenga ◽  
Murilo Henrique Moreira Facure ◽  
Rodrigo Schneider ◽  
...  
Keyword(s):  
Environmental Applications ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Recent Advances ◽  
Technological Advances ◽  
Recent Trends

A large variety of engineered nanostructures possessing enzyme-like activities have been proposed recently, which unique physical-chemical characteristics enable remarkable technological advances. In this review, we survey recent advances on nanozymes...

THE EFFECT OF REFRIGERATED STORAGE ON SENSORY PROFILE AND PHYSICAL-CHEMICAL CHARACTERISTICS OF MINIMALLY PASTEURIZED ORANGE JUICE

2009 ◽  
Vol 33 ◽  
pp. 264-280 ◽  
Author(s):  
TATIANA BEATRIS TRIBESS ◽  
MARIA AUXILIADORA DE BRITO RODAS ◽  
JUSSARA CARVALHO DE MOURA DELLA TORRE ◽  
CARMEN CECILIA TADINI
Keyword(s):  
Orange Juice ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Refrigerated Storage ◽  
Physical Chemical

A Study of the Chemical and Physical Characteristics of the Soils from the South of Piauí for Soil-Cement Brick Production

2016 ◽  
Vol 869 ◽  
pp. 112-115 ◽  
Author(s):  
Francisca Pereira de Araújo ◽  
Edson Cavalcanti Silva Filho ◽  
João Sammy Nery de Souza ◽  
Josy Anteveli Osajima ◽  
Marcelo Barbosa Furtini
Keyword(s):  
Organic Matter ◽  
Particle Density ◽  
Environmentally Friendly ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
The South ◽  
Physical Chemical ◽  
Soil Cement ◽  
Made In

Soil-cement bricks are good examples of environmentally friendly products. This brick is the combination of soil with compacted cement with no combustion in its production. In this work the physical chemical characteristics of the soil from Piaui for producing this material were investigated. Samples of the soil were collected in three potteries from the county of Bom Jesus and pH analysis were carried out, as well as the rate of organic matter, texture, particle density, limits of liquidity and plasticity rates. The results have shown that the soils have acid tones (pH 5,49 a 6,11), which can be neutralized by adding cement, and organic matter percentages up to 1%. The samples have shown predominantly clay-rich textures with adequate plasticity limits, however, values of liquidity limits and particle density above recommended. Altogether, these soils tend to present viability concerning soil-cement brick production, provided that corrections with additives are made in order to minimize this effect.

Sign in / Sign up

Export Citation Format

Share Document