scholarly journals PREPARATION AND EVALUATION OF MUSKMELON WINE: EFFECT OF DILUTION OF PULP, DAHP, PECTINESTERASE ENZYME AND CITRIC ACID ON PHYSICO-CHEMICAL AND SENSORY QUALITY CHARACTERISTICS

2016 ◽  
Vol 1 (2) ◽  
pp. 57
Author(s):  
Vinod K. Joshi ◽  
Vikas Kumar ◽  
Harmeet Chauhan ◽  
Beenu Anwar
Keyword(s):  
Amino Acid ◽  
Citric Acid ◽  
Acid Content ◽  
Sensory Quality ◽  
Amino Acid Content ◽  
Principal Component ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physico Chemical

An attempt has been made to study the effect of dilution, addition of diammonium hydrogen phosphate (DAHP), pectinesterase enzyme and citric acid on the fermentability, physico-chemical and sensory quality characteristics of muskmelon wine. Initial physico-chemical characteristics of the muskmelon pulp showed that it is an average source of sugars and a good source of phenols, which make it more suitable as fermentation media. Out of the two dilutions, fermentation of 1:1 dilution of muskmelon pulp gave good fermentability, physico-chemical and sensory characteristics except fermentation efficiency and amino acid content. Fermentability, physico-chemical and sensory characteristics of muskmelon wine was found to be affected significantly by the addition of DAHP in the must. The addition of pectinesterase enzyme significantly effected fermentability, physico-chemical and sensory characteristics of the muskmelon wine except pH, titratable acidity and amino acid content. Addition of citric acid in the must did not show any drastic impact on the quality of muskmelon wine. Clustering of the data showed that muskmelon wine prepared using 1:1 dilution of pulp with the addition of DAHP and pectinesterase enzyme fell in one cluster, whereas, the rest of the wines fell in the other cluster. Physico-chemical characteristics and variables of muskmelon wine were reduced to two principal components using Principal Component Analysis (PCA) that accounted for 89.02% and 98.03% variation respectively. It is concluded that 1:1 dilution of muskmelon pulp, with the addition of DAHP, pectinesterase enzyme and citric acid can be successfully used for the preparation of good quality muskmelon wine.

scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

scholarly journals Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine

2011 ◽  
Vol 21 (1) ◽  
pp. 74-80 ◽  
Author(s):  
Kyung-Suk Park ◽  
Kyung-Soo Lee ◽  
Hyun-Sook Park ◽  
Young-Jun Choi ◽  
Se-Ju Kang ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Red Wine ◽  
Amino Acid Content ◽  
Quality Characteristics ◽  
Pork Meat ◽  
Free Amino Acid Content

scholarly journals Quality Characteristics of Banana based Milk Smoothies Developed from Milk of Hariana, Sahiwal and Cross Breed Cows

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Brijesh Kumar ◽  
V. P. Singh ◽  
V. Pathak
Keyword(s):  
Sodium Alginate ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Chemical Characteristics ◽  
Mean Values ◽  
Overall Acceptability ◽  
Physico Chemical

A study was undertaken to assess the quality characteristics and suitability of milk of Hariana (H), Cross breed (CB) and Sahiwal (S) cows for development of milk smoothies. The 125 g milk of each breed, 75 g of banana, three variants of sugar and 0.1 percent sodium alginate were used in formulation. Prepared smoothies were analyzed for different phyico-chemical and sensory characteristics. In general, non-significant (P0.05) differences were observed in physico-chemical characteristics among different smoothies. But mean values of water, protein and solid-not-fat showed significantly (P 0.05) different values. Water was significantly (P 0.05) lower while solid-not-fat was significantly (P 0.05) higher in Cross breed milk smoothies as compared to the smoothies of other breeds of cows. The sensory profile of all the smoothies were no significant (P 0.05) differences with each other. Finally Sahiwal milk smoothies were selected based on higher scores of sweetness, acidity, consistency and overall acceptability scores than others.

Sign in / Sign up

Export Citation Format

Share Document