scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

scholarly journals Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Ali Saleh ◽  
A. A. Mohamed ◽  
M. S. Alamri ◽  
S. Hussain ◽  
A. A. Qasem ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Cold Storage ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Optimum Conditions ◽  
Overall Acceptability ◽  
Okra Gum ◽  
And Storage ◽  
Power Law Parameters

This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Xue Liu ◽  
Shaowei Liu ◽  
Yanhua Lu
Keyword(s):  
Phase Transition ◽  
Storage Time ◽  
Textural Properties ◽  
Peak Height ◽  
Peak Time ◽  
And Function ◽  
And Storage ◽  
Wheat Flours ◽  
Mixed Samples

Abstract Wheat flours was substituted with 0, 10, 20, and 30% Moringa leaf in order to study physicochemical, Rheological and textural properties of tortillas. All mixed samples, as % Moringa leaf increased, RVA peak viscosity, mixograph peak time, and peak height decreased. At all Moringa leaf levels, peak viscosity and peak height were significantly lower for processed tortillas as compared uncooked. Phase transition properties exhibited consistent decreasing trends with respect to moisture content, and were reduced by as much as 67.7 and 48.8%, respectively. As the percent Moringa leaf and storage time increased, the quality of tortillas (specific volume, rollability, and extensibility) deteriorated for all levels of Moringa leaf substitution tortillas.

Effect of Active, Slow-Releasing Sterilization Packaging on Kyoho Grapes at Low Temperature

2014 ◽  
Vol 528 ◽  
pp. 138-143
Author(s):  
Jing Yong Zhang ◽  
Dong Li Li ◽  
Wen Cai Xu ◽  
Ya Bo Fu
Keyword(s):  
Low Temperature ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Storage Period ◽  
Good Taste

In order to extend the storage time of Kyoho grapes at low temperature, an active, slow-releasing sterilization packaging was studied. The fresh Kyoho grapes were picked after harvest and packaged in the active slow-releasing sterilization packaging at 5°C with conventional polyethylene membrane and naked treatments served as control groups.The sensory evaluation and nutrition facts were studied to evaluate the quality of Kyoho grapes after preservation. The results indicate that the storage period of Kyoho grapes can be extended to eighty five days with green stems, intact grapes and good taste.

Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Opeolu M. Ogundele ◽  
Sefia T. Muazu ◽  
Ajibola B. Oyedeji ◽  
Eugénie Kayitesi ◽  
Patrick B. Njobeh ◽  
...  
Keyword(s):  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Industrial Applications ◽  
Sensory Properties ◽  
Content Type ◽  
Minimal Impact ◽  
Cassava Root ◽  
Food Applications

PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.Originality/valueIn a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

Shelf Life of Sliced Raw Potatoes of Various Cultivar Varieties—Substitution of Bisulfites

1998 ◽  
Vol 61 (10) ◽  
pp. 1363-1371 ◽  
Author(s):  
EIRA K. LAURILA ◽  
EERO U. HURME ◽  
RAIJA T. AHVENAINEN
Keyword(s):  
Potato Variety ◽  
Storage Time ◽  
Sensory Quality ◽  
Microbiological Quality ◽  
Storage Period ◽  
Van Gogh ◽  
Number Of Microorganisms ◽  
And Storage ◽  
Potato Slices

The effects of potato variety (Van Gogh, Bintje and Fambo), washing with browning prevention Chemicals in place of sodium bisulfite, percentages of CO2, O2, and N2 in the package headspace, and storage time (1,4, and 7 days) on the sensory and microbiological quality of potato slices were examined. Citric acid and ascorbic acid (at 0.1% each and at 0.5% each) were used as browning prevention Chemicals. In the packaging atmosphere the percentage of N2 was 75 or 80%, the percentage of O2 was 5 or 0%, and the percentage of CO2 was 20% at the beginning of storage. Packed potato slices were stored in the dark at 5°C. Darkening was the most important factor limiting the sensory quality of raw potato slices. Darkening occurred quickly with Fambo slices; it seems that Fambo is not a suitable potato variety if slices are to be stored. Water-washed and cooked Van Gogh slices were still acceptable for retailing after a storage period of 7 days. After 7 days of storage the best sensory quality of both raw and cooked Bintje slices was obtained with washing Solutions containing 0.1 to 0.5% citric and ascorhic acids and with the gas mixture containing 20% CO2 and 80% N2. The number of microorganisms was higher in samples stored in the atmosphere containing 5% O2 than samples stored in the atmosphere containing 0% O2. Washing of potato slices with browning prevention Chemicals decreased the number of microorganisms compared to potato slices not washed or potato slices washed with water after 7 days of storage.

scholarly journals The Physicochemical and Microbiological Quality of Pegagan Duck Eggs Immersed with Duku Fruit Peel Solution in Different Storage Period

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Fitra Yosi ◽  
Dyah Wahyuni ◽  
Riswandi . ◽  
Fitri Herasti ◽  
Inda Ayu Lestari ◽  
...  
Keyword(s):  
Immersion Time ◽  
Storage Time ◽  
Microbiological Quality ◽  
Storage Period ◽  
Fruit Peel ◽  
Randomized Design ◽  
The Difference ◽  
And Storage ◽  
Range Test

This study aims to determine the effect of immersing in duku fruit peel solution on physicochemical and microbiological quality of Pegagan duck eggs during storage at room temperature. This study used a complete randomized design (CRD) with a 5x3 factorial patterned. The first factor was the immersion time consisting of 5 levels, namely 0, 15, 30, 45, and 60 min. The second factor was the storage time which includes 3 levels, which were 0, 7 and 14 d. The replication used was 3 times. The observed variables were physicochemical and microbiological quality of egg, including albumen index (AI), yolk index (YI), Haugh unit (HU), moisture content (MC), protein content (PC), fat content (FC),total microbes (TM) and antioxidant activity (AA). The data were processed by analysis of variance, continued with Duncan's multiple range test (DMRT). The results showed that there was a significant interaction (P<0.05) between immersion time and storage time on AI, YI, HU, MC, PC, TM, and AA. Futhermore, the difference of immersion time and storage period was also significantly influenced (P<0.05) to all observed variables including AI, YI, HU, MC, PC, TM, and AA of duck eggs.It can be concluded that the immersion process for 60 min showed the best results on the physical, chemical,

scholarly journals Physiological quality of soybean seeds grown under different low altitude field environments and storage time

2021 ◽  
Vol 67 (No. 2) ◽  
pp. 92-98
Author(s):  
Kevein Ruas Oliveira ◽  
Fellipe Ramos Sampaio ◽  
Giovano Souza Siqueira ◽  
Ícaro Monteiro Galvão ◽  
Sarita Jane Bennett ◽  
...  
Keyword(s):  
Storage Time ◽  
Soybean Seed ◽  
Storage Period ◽  
Soybean Seeds ◽  
Seed Moisture Content ◽  
Before And After ◽  
Physiological Quality ◽  
Low Altitude ◽  
And Storage

The use of high-quality seeds is essential to maintain high rates of production and productivity. The physiological quality of seeds obtained in the field is directly correlated to storage conditions and storage time. This study aimed to evaluate the physiological quality of soybean seeds in relation to different field environments (seed lots) and storage time. Commercial lots of seeds of the soybean cultivar M8349 IPRO were stored for three and six months. Seed moisture content was determined before and after accelerated aging, along with seed germination percentage and vigour evaluations performed before and after each storage period. The experiment was carried out as a completely randomised factorial design (10 × 3): with ten seed lots and three storage periods. The data were analysed by ANOVA, and the means of four independent replicates for each parameter evaluated were compared using the Scott-Knott test at 5% probability (P ≤ 0.05). Our results revealed that the low altitude regions where the seed samples were collected are suitable for soybean seed production with high physiological quality. Seed storage for six months does not cause a significant reduction in subsequent soybean seed field performance.  

The effect of rinsing and storage period in low temperature on the quality of scad fish sausage (Decapterus sp.) fortified with Moringa leaves (Moringa olifera)

2013 ◽  
pp. 85
Author(s):  
Dewi Sahnita ◽  
I Ketut Suwetja ◽  
Hens Onibala
Keyword(s):  
Low Temperature ◽  
Water Content ◽  
Storage Protein ◽  
Storage Time ◽  
Storage Period ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
And Storage

A research on sausage scad fish (Decapterus sp) using 4 treatments with 3 replications with complete randomized design. Washing is done 0 to 3 times and storage for 0 to 9 days. The results of the study addressed the interaction of storage time washing meat and kite fish sausage (Decapterus sp) are fortified with Moringa leaves an effect on levels of protein, fat and water content. Organoleptic quality sausages from the value in 9 days can still be accepted by the panelists. During storage protein value reduction from 0 days (16.38%) decreased (14.40%) on day 9. The water content increased from 0 days up to 61.22% 66.96% on day 9. Fat in fish sausage 0.64% down 0.19% on day 9. Good quality sausage was taken 9 days because of the old fish sausage stored beyond 9 days is not liked by the panelists, because the texture and taste was not good© Penelitian pembuatan sosis ikan layang (Decapterus sp) menggunakan 4 perlakuan dengan 3 kali ulangan dengan metode rancangan acak lengkap (RAL). Pencucian dilakukan 0 sampai 3 kali dan penyimpanan selama 0 sampai 9 hari. Hasil penelitian menunjukan bahwa interaksi pencucian daging dan lama penyimpanan sosis ikan layang (Decapterus sp) yang difortifikasi dengan daun kelor berpengaruh terhadap kadar protein, lemak dan kadar air. Mutu sosis dari nilai organoleptik dalam 9 hari masih bisa diterima oleh panelis. Selama penyimpanan nilai protein terjadi penurunan dari 0 hari (16,38%) menurun (14,40%) pada hari ke-9. Kadar air mengalami kenaikan dari 0 hari 61,22 % naik menjadi 66,96% pada hari ke-9. Lemak pada sosis ikan 0,64 % turun 0,19% pada hari ke-9. Sosis yang baik mutunya adalah dibawa 9 hari karena sosis ikan yang lama penyimpanannya melebihi dari 9 hari sudah tidak disukai oleh panelis, karena tekstur dan rasa sudah kurang baik©

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