Application of the “SCOBY” and Kombucha Tea for the Production of Fermented Milk Drinks

For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.

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Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

Current Nutrition & Food Science ◽

10.2174/1573401313666171016162832 ◽

2019 ◽

Vol 15 (1) ◽

pp. 31-39

Author(s):

Oluwadara Oluwaseun Alegbeleye ◽

Wasiu Akinloye Oyebisi Afolabi ◽

Beatrice Oluwatoyin Opeolu ◽

Amin Mousavi Khaneghah

Keyword(s):

Food Safety ◽

Microbiological Quality ◽

Bacillus Species ◽

Potential Hazard ◽

Safety Regulations ◽

Bacillus Flexus ◽

Microbiological Methods ◽

Key Factor ◽

Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

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Validation of high performance liquid chromatography method for determination of meloxicam loaded PEGylated nanocapsules

Brazilian Journal of Pharmaceutical Sciences ◽

10.1590/s1984-82502015000400008 ◽

2015 ◽

Vol 51 (4) ◽

pp. 823-832 ◽

Cited By ~ 1

Author(s):

Francine Rodrigues Ianiski ◽

Luciane Varini Laporta ◽

Alexandre Machado Rubim ◽

Cristiane Luchese

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Zeta Potential ◽

Analytical Method ◽

High Performance ◽

Ph Value ◽

Hplc Method ◽

Polydispersity Index ◽

Size Distributions ◽

Relative Standard

abstract A method to ensure that an analytical method will produce reliable and interpretable information about the sample must first be validated, making sure that the results can be trusted and traced. In this study, we propose to validate an analytical high performance liquid chromatography (HPLC) method for the quantitation of meloxicam loaded PEGylated nanocapsules(M-PEGNC). We performed a validation study, evaluated parameters including specificity, linearity, quantification limit, detection limit, accuracy, precision and robustness. PEGylated nanocapsules were prepared by interfacial deposition of preformed polymer, and the particle size, polydispersity index, zeta potential, pH value and encapsulation efficiency were characterized. The proposed HPLC method provides selective, linear results in the range of 1.0-40.0 μg/mL; quantification and detection limits were 1.78 μg/mL and 0.59 μg/mL, respectively; relative standard deviation for repeatability was 1.35% and intermediate precision was 0.41% and 0.61% for analyst 1 and analyst 2, respectively; accuracy between 99.23 and 101.79%; robustness between 97.13 and 98.45% for the quantification of M-PEGNC. Mean particle diameters were 261 ± 13 nm and 249 ± 20 nm, polydispersity index was 0.15 ± 0.07 and 0.17 ± 0.06, pH values were 5.0 ± 0.2 and 5.2 ± 0.1, and zeta-potential values were -37.9 ± 3.2 mV e -31.8 ± 2.8 mV for M-PEGNC and placebo(B-PEGNC), respectively. In conclusion, the proposed analytical method is suitable for the quality control of M-PEGNC. Moreover, suspensions showed monomodal size distributions and low polydispersity index indicating high homogeneity of formulations with narrow size distributions, and appropriate pH and zeta potential. The extraction process was efficient for release of meloxicam from nanostructured systems.

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Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽

10.3390/foods9091334 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1334 ◽

Cited By ~ 1

Author(s):

Martina Fiorentini ◽

Amanda J. Kinchla ◽

Alissa A. Nolden

Keyword(s):

Sensory Evaluation ◽

Descriptive Analysis ◽

Sensory Attributes ◽

Research Field ◽

Consumer Acceptance ◽

Sensory Profile ◽

Original Research ◽

Sustainable Food ◽

Quantitative Results ◽

Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

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Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

10.21203/rs.3.rs-48693/v1 ◽

2020 ◽

Author(s):

Juliet Kyayesimira ◽

Wangalwa Rapheal ◽

Grace Kagoro Rugunda ◽

Lejju Julius Bunny ◽

Morgan Andama ◽

...

Keyword(s):

Microbial Contamination ◽

Microbiological Quality ◽

Microbial Load ◽

Microbial Quality ◽

E Coli ◽

Hygiene Practices ◽

Safe Level ◽

Microbiological Methods ◽

Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

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Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

Jurnal Agritech ◽

10.22146/agritech.30935 ◽

2019 ◽

Vol 38 (3) ◽

pp. 265 ◽

Cited By ~ 1

Author(s):

Uswatun Hasanah ◽

Haqqifizta Ratihwulan ◽

Lilis Nuraida

Keyword(s):

Lactic Acid ◽

Data Analysis ◽

Lactic Acid Bacteria ◽

Descriptive Analysis ◽

Starter Culture ◽

Analysis Data ◽

Sensory Profile ◽

Quantitative Descriptive Analysis ◽

Quantitative Descriptive ◽

Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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KARAKTERISTIK MUTU KIMIA DAN MIKROBIOLOGI GURITA (Octopus sp.) KERING YANG DIPASARKAN DIKABUPATEN KONAWE UTARA SULAWESI TENGGARA

Jurnal Fish Protech ◽

10.33772/jfp.v3i1.11613 ◽

2020 ◽

Vol 3 (1) ◽

pp. 120

Author(s):

Asman Asman ◽

Kobajashi Togo Isamu ◽

Suwarjoyowirayatno Suwarjoyowirayatno

Keyword(s):

Chemical Composition ◽

Random Sampling ◽

Descriptive Analysis ◽

Microbiological Quality ◽

Sampling Technique ◽

Simple Random Sampling ◽

Plate Count ◽

Survey Method ◽

Chemical Test ◽

Total Plate Count

Chemical and Microbiological Quality Characteristics of Dried Octopus (Octopus sp.) Marketed in North Konawe Regency Southeast Sulawesi ABSTRACT The aim of this study was to determine the characteristics of chemical composition (water, ash, protein, fat, and carbohydrate) and total bacteria (TPC) of dried Octopus. Data analysis of this study used descriptive analysis. The sampling technique of this study are used simple random sampling and used the survey method. The results of the highest chemical composition of the treatment was found at water content S1 19.89%, ash S3 13.63%, protein S2 46.99%, fat S3 5.82% and carbohydrate S2 10.19%. The best Total Plate Count (TPC) result was found at S2 3.8 × 104 Cfu/g Keywords: Chemical Test, Octopus (Octopus sp.) Dry, and Total Plate Count (TPC).ABSTRAKTujuan penelitian ini adalah untuk mengetahui karakteristik komposisi kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat) dan total bakteri (TPC) terhadap gurita kering. Analisis data yang digunakan dalam penelitian ini yaitu menggunakan analisis deskriptif. Teknik sampling yang digunakan pada penelitian ini adalah simple random sampling. Metode yang digunakan pada penelitian ini yaitu metode survei. Hasil penelitian komposisi kimia perlakuan tertinggi kadar air terdapat pada S1 19.89%, kadar abu tertinggi terdapat pada perlakuan S3 13.63%, kadar protein perlakuan tertinggi terdapat pada S2 46.99%, kadar lemak perlakuan tertinggi terdapat pada S3 5.82% dan kadar karbohidrat perlakuan tertinggi terdapat pada S2 10.19%. Hasil Uji Total Plate Count (TPC) terendah terdapat pada S2 3.8×104 Cfu/g.Kata kunci: Gurita (Octopus sp.) kering, Total Plate Count (TPC) dan Uji Kimia.

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Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

10.21203/rs.2.13735/v1 ◽

2019 ◽

Author(s):

Tsegaye Shamebo Arficho ◽

Asefa Hamato Kebede

Keyword(s):

Bacterial Load ◽

Microbiological Quality ◽

Food Samples ◽

Coliform Bacteria ◽

Plate Count ◽

Southern Ethiopia ◽

Microbiological Analysis ◽

Quality And Safety ◽

Mannitol Salt Agar ◽

Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

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AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i2.1190 ◽

2004 ◽

Vol 22 (2) ◽

Author(s):

RENATA TORREZAN ◽

CAROLINA MARTINEZ CECCATO ◽

ANDRÉA CARLA DA SILVA BARRETTO ◽

VALQUÍRIA SEIXAS DA SILVA ◽

CARLA CARATIN ◽

...

Keyword(s):

Descriptive Analysis ◽

Food Product ◽

Sensory Profile ◽

Artificial Sweetener ◽

Quantitative Descriptive Analysis ◽

Tukey Test ◽

Components Analysis ◽

Long Life ◽

Quantitative Descriptive ◽

Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

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Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Scientific Reports ◽

10.1038/s41598-020-73341-4 ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Mackenzie E. Batali ◽

William D. Ristenpart ◽

Jean-Xavier Guinard

Keyword(s):

Descriptive Analysis ◽

Consumer Preference ◽

Total Dissolved Solids ◽

Sensory Profile ◽

Preference Testing ◽

Time Period ◽

Sensory Descriptive Analysis ◽

Percent Extraction ◽

Key Parameter

Abstract The brew temperature is widely considered a key parameter affecting the final quality of coffee, with a temperature near 93 °C often described as optimal. In particular, drip brewers that do not achieve a minimum brew temperature of 92 °C within a prescribed time period fail their certification. There is little empirical evidence in terms of rigorous sensory descriptive analysis or consumer preference testing, however, to support any particular range of brew temperatures. In this study, we drip-brewed coffee to specific brew strengths, as measured by total dissolved solids (TDS), and extraction yields, as measured by percent extraction (PE), spanning the range of the classic Coffee Brewing Control Chart. Three separate brew temperatures of 87 °C, 90 °C, or 93 °C were tested, adjusting the grind size and overall brew time as necessary to achieve the target TDS and PE. Although the TDS and PE both significantly affected the sensory profile of the coffee, surprisingly the brew temperature had no appreciable impact. We conclude that brew temperature should be considered as only one of several parameters that affect the extraction dynamics, and that ultimately the sensory profile is governed by differences in TDS and PE rather than the brew temperature, at least over the range of temperatures tested.

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