scholarly journals Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3157
Author(s):  
Abdullah M. Alhamdan ◽  
Fahad Y. Al Juhaimi ◽  
Bakri H. Hassan ◽  
Kheled A. Ehmed ◽  
Isam A. Mohamed Ahmed
Keyword(s):  
Cold Storage ◽  
Dairy Products ◽  
Sensory Quality ◽  
Storage Period ◽  
Fermented Milk ◽  
Quality Attributes ◽  
Microbial Count ◽  
Total Solids ◽  
Date Syrup ◽  
Sensory Preference

This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.

scholarly journals 370 Alternative Coating Formulations for Apples and Their Effects on Quality

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 507D-507
Author(s):  
V. Alleyne ◽  
E.A. Baldwin ◽  
R. D. Hagenmaier
Keyword(s):  
Weight Loss ◽  
Cold Storage ◽  
Storage Period ◽  
Quality Attributes ◽  
Deionized Water ◽  
Water Control ◽  
Volatile Composition ◽  
Carnauba Wax ◽  
Coating Formulations

Experimental formulations of candelilla, zein, and polyvinylacetate (PVA) were investigated as alternatives to commercial apple-coating formulations of shellac and carnauba wax. Coatings or a deionized water control were applied to `Red Delicious' apples. Effects on quality attributes, internal atmospheres, sensory flavor, and volatile composition were evaluated. Treated fruit were stored at 5 °C for 7 days followed by 14 days at 21 °C. Zein and PVA formulations exhibited gloss levels comparable with commercial formulations. Although shellac-coated apples maintained the highest gloss over the 21-day storage period, gloss of zein-coated apples was comparable to shellac after fruit were removed from storage at 5 °C. On removal from cold storage there was no difference in firmness among coated and uncoated apples, but, after a 14-day period at 21 °C, shellac-coated fruit were significantly firmer than all other treatments. Shellac- and candelilla-coated apples contained higher CO2 than uncoated fruit and lower O2 than all coated fruit except those coated with PVA. PVA-coated apples contained significantly higher ethylene than uncoated fruit. Candelilla coating was most effective in reducing weight loss while PVA and zein had no effect. Shellac and carnauba coatings reduced weight loss relative to uncoated fruit. There were no differences in perception of sweetness, acidity, off-flavor, and overall flavor. Effects of coating formulations on apple flavor volatile composition will be discussed.

scholarly journals Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5730
Author(s):  
Dorota Zielińska ◽  
Katarzyna Marciniak-Lukasiak ◽  
Marcelina Karbowiak ◽  
Piotr Lukasiak
Keyword(s):  
Sensory Quality ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Quality Attributes ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Milk Products ◽  
Milk Fermentation ◽  
Fermented Milk Products ◽  
Traditional Fermented Foods

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.

scholarly journals Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 151-157
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar ◽  
Devendra Singh ◽  
Vipin Kumar Verma
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Quality Attributes ◽  
Sensory Characteristics ◽  
Maximum Hardness ◽  
Textural Characteristic ◽  
Overall Acceptability ◽  
Texture Analyzer ◽  
Textural Quality ◽  
Sensory Score

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

Effect of Packaging Materials and Modified Atmosphere Packaging on the Shelf-life of Khoa

1970 ◽  
Vol 11 ◽  
pp. 87-94 ◽  
Author(s):  
Pushpa Prasad Acharya ◽  
Joyti Agrawal
Keyword(s):  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Aluminum Foil ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Microbial Count ◽  
Chemical Parameters ◽  
Sensory Score ◽  
Significant Difference

Preservation of freshly prepared Khoa was carried out at room temperature (25±1°C) and refrigerated temperature (5±1°C) by using different packaging materials such as LDPE, aluminum foil/PVC and three layer laminated (polyester/ met. BOPP/LDPE) in different conditions viz. normal and shrink. All of the packaging materials on both conditions showed no significant difference except normal LDPE on mean sensory score and chemical parameters of Khoa during storage at 5±1°C whereas it showed highly significant difference at 25±1°C among three packaging materials. Three layer laminated sample showed significantly higher sensory quality, high pH, low acidity, peroxide value (PV), free fatty acids (FFA) and lower microbial count than other two packaging materials. Similarly, shrink packaged sample showed better quality in terms of sensory and microbial attributes of Khoa compared to normal packaging. No colonies of yeast and mold, coliform were observed during the storage period. Shrink packaged Khoa in three layer laminated increased storability to 27 days at 25±1°C against three days for unpacked ordinary Khoa. Key words: Khoa preservation; packaging materials DOI: 10.3126/njst.v11i0.4129Nepal Journal of Science and Technology 11 (2010) 87-94

scholarly journals Storage temperature: A factor of shelf life of dairy products

2014 ◽  
pp. 55-66 ◽  
Author(s):  
Nurgin Memisi ◽  
Slavica Veskovic-Moracanin ◽  
Marija Skrinjar ◽  
Mirela Ilicic ◽  
Mira Ac
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Elevated Temperatures ◽  
Storage Temperature ◽  
Ph Value ◽  
Storage Period ◽  
Fermented Milk ◽  
Aerobic Bacteria ◽  
Milk Products ◽  
White Cheese

An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8?C) and elevated temperatures (14?C) within their shelf life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency), along with microbiological safety, were investigated. The investigations were performed in accordance with national legislation. The results indicate that the products stored at 14?C showed significant acidity (lower pH value), changed sensory properties, and had an increased number of aerobic bacteria.

scholarly journals Effect of High CO2 Treatment and MA Packaging on Sensory Quality and Physiological-Biochemical Characteristics of Green Asparagus (Asparagus officinalis L.) during Postharvest Storage

Horticulturae ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 84
Author(s):  
Li-Xia Wang ◽  
In-Lee Choi ◽  
Ho-Min Kang
Keyword(s):  
Cold Storage ◽  
Sensory Quality ◽  
Storage Period ◽  
Biological Traits ◽  
High Co2 ◽  
Biochemical Characteristics ◽  
Ma Packaging ◽  
Sensory Qualities ◽  
Co2 Treatment ◽  
Green Asparagus

Green asparagus is vulnerable to thrips that carry microorganisms and cause deterioration in quality. The effects of 60% CO2 treatment, which is used to kill thrips, combined with perforated (P) or modified atmosphere (MA) packages during cold storage, on the sensory quality and physiological–biochemical characteristics of asparagus were investigated. MA packaging yielded an asparagus shelf-life five days longer than P packaging. The 60% CO2 treatment for 48 h at 4 °C packaged with MA film (CO2-48 h-4 °C-MA) showed a lower number of aerobic bacteria, yeast, and mold. Yellowing of asparagus was retarded, as shown by higher hue angle and chlorophyll content and lower chlorophyllase activity. Also, CO2-48 h-4 °C-MA treatment inhibited the reduction of soluble solids content in asparagus. Likewise, all high CO2 treatments showed lower electrolyte leakage (EL), with CO2-48 h-4 °C-MA demonstrating the minimum EL. The effectiveness of high CO2 on maintaining sensory qualities was observed, with a score higher than 3.0. In conclusion, CO2-48 h-4 °C-MA treatment during cold storage was effective for maintaining post-harvest sensory qualities and physiological–biological traits of asparagus, and provided strong inhibition of microflora growth during the storage period.

scholarly journals PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Kalaiarasi Gnanaprakasam
Keyword(s):  
Sensory Quality ◽  
Storage Period ◽  
Ice Cream ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Cow Milk ◽  
Total Solids ◽  
Sensory Score ◽  
The Mean

The present study was carried out to examine the effect of storage period on the physicochemical, sensory quality of Ice cream produced using Raw (Cow and Buffalo milk) and processed milk (Full cream and Standardized milk). Based on the different ratio of milk (Raw 25% cow milk and 75% buffalo milk, 50% cow milk and 50% buffalo milk, 100% cow milk, 100% buffalo milk, 25% buffalo milk and 75% cow milk) and (Processed 25% full cream milk and 75% Standard milk, 50% full cream milk and 50% standard milk, 100% full cream milk, 100% standardized milk, 25% standard milk and 75% full cream milk), the Ice cream is evaluated periodically at intervals of 15 days. According to results obtained, the properties like total solids and acidity of ice cream samples were increased significantly. While, pH and overrun decreased significantly. There are no significant changes occurred in Fat and Protein during storage. The mean sensory score of all Ice cream samples decreased significantly with progress in storage period at -18±1 ?

scholarly journals THE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
Elnaz Panahi ◽  
Ali Reza Mousavi ◽  
Masoud Sami ◽  
Maryam Mirlohi
Keyword(s):  
Vitamin C ◽  
Cold Storage ◽  
Salt Content ◽  
Storage Period ◽  
Plate Count ◽  
Resistant Bacteria ◽  
Microbial Count ◽  
Processed Food ◽  
Tomato Paste

Food containers, especially those used for cooked and processed food, should comply with certain standards to increase the shelf life of food products. Tomato paste is the most popular processed food due to the presence of such functional compounds as lycopene, β-carotene, ascorbic acid, and phenolics. In this regard, the present study compares the quality of products stored for 56 days in the new container Robby (invented to keep tomato paste in) and in conventional containers (industrially manufactured or homemade). This study was a full factorial design experiment with 48 experimental treatments involving 3 different containers, 2 types of tomato paste (homemade and industrially manufactured), 2 different producers for each type of tomato paste, 2 refrigeration environments (an isolated laboratory refrigerator and a refrigerator used in a dormitory with normal household conditions), and 2 replicates. Chemical and microbial tests were performed using precise methods. The chemical tests included determining the acidity, measuring vitamin C and total soluble solids, salt content, concentrations of aflatoxins B1, B2, G1, and G2, and the findings were compared at the end of the storage period. All microbial tests were carried out by the pour plate method. The total viable cells were counted on Plate Count Agar (PCA) after incubation at 30°C for 24 h. Acid-resistant bacteria and mould/yeast were counted, respectively, on de Man, Rogosa and Sharpe agar (MRS) and DRBC after incubation at 30°C for 3–5 days. To analyse the data, three‑way analysis of variance (ANOVA) and paired t-test were applied, using the SPSS20 software. At the end of the study period, the least and the worst contaminated homemade samples were examined for aflatoxin. As to the industrial samples, the type of a container had a significant effect on the total microbial count, yeast and mould count, LAB and vitamin C concentration. The same results (except those concerning vitamin C) have been obtained for the homemade samples. Compared with conventional means of cold storage of tomato paste, using Robby containers results in the least change in the microbial and chemical quality of tomato paste, preserves more vitamin C in the product, hinders the secondary contamination and microbial growth. Also, proliferation of microorganisms in homemade tomato paste during refrigeration can be well controlled when this container is used

scholarly journals Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3876
Author(s):  
Fouad M. F. Elshaghabee ◽  
Ahmed A. Abd El-Maksoud ◽  
Sulaiman Ali Alharbi ◽  
Saleh Alfarraj ◽  
Mahmoud S. M. Mohamed
Keyword(s):  
Antioxidant Capacity ◽  
Cold Storage ◽  
Kluyveromyces Lactis ◽  
Starter Culture ◽  
Radical Scavenging ◽  
Storage Period ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Heat Treated ◽  
Industrial Yeasts

The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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