scholarly journals Quality Parameters of Wheat Bread with the Addition of Untreated Cheese Whey

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7518
Author(s):  
Charikleia Tsanasidou ◽  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Michael Kontominas
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Storage Time ◽  
Cheese Whey ◽  
Environmentally Friendly ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Mold Growth ◽  
Sensory Analyses

Τhe present study was carried out to evaluate wheat bread of three different flour compositions prepared by replacing water with untreated cheese whey (WCB). Bread prepared with water was taken as the control (CB). All breads were stored at 24 ± 1 °C for up to 6 days. Microbiological, physicochemical, and sensory analyses were determined as a function of storage time. WCB had lower total viable counts (TVC) (3.81 log cfu/g for CB and 2.78 log cfu/g for WCB on day 2 of storage) and showed delayed mold growth by 1 day (day 4 for CB and day 5 for WCB). WCB also had lower pH (5.91 for CB and 5.71 for WCB on day 0), higher titratable acidity values (TTA) (2.5–5.2 mL NaOH/10 g for CB and 4.5–6.8 mL NaOH/ 10 g for WCB), and higher protein content (PC) (PC 7.68% for CB and 8.88% for WCB). WCB was characterized by a more intense flavor, reduced hardness but similar cohesiveness, springiness, and adhesiveness compared to CB. Based primarily on sensory (appearance/mold formation) data, the shelf life of WCB was 4–5 days compared to 3–4 days for CB stored at 24 ± 1 °C. The proposed use of whey in bread preparation contributes decisively to the environmentally friendly management of whey.

scholarly journals Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 635
Author(s):  
Pavlina Katsi ◽  
Ioanna S. Kosma ◽  
Sofia Michailidou ◽  
Anagnostis Argiriou ◽  
Anastasia V. Badeka ◽  
...  
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Mold Growth ◽  
Physico Chemical ◽  
Genus Lactobacillus ◽  
Single Genus

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds, Standard Quality Parameters, Sensory Attributes and Acceptability

2009 ◽  
Vol 15 (5) ◽  
pp. 481-493 ◽  
Author(s):  
R. Altisent ◽  
G. Echeverría ◽  
I. Lara ◽  
M.L. López ◽  
J. Graell
Keyword(s):  
Shelf Life ◽  
Volatile Compounds ◽  
Principal Component ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Oxygen Storage ◽  
Low Oxygen ◽  
Maturity Stages

The aim of this work was to estimate shelf-life potential and understand quality characteristics of ‘Golden Reinders’ apples during ripening after storage under ultra low oxygen (ULO) atmosphere. Fruits, corresponding to two different maturity stages (147 and 155 dafb), were kept at 1 °C in ULO atmosphere (1 kPa O2: 1 kPa CO2) for seven months and subsequently kept at 1 °C in regular air for up to 28 days. Sub-batches were removed weekly and transferred to 20 °C, so that the shelf-life periods at room temperature were 28, 21, 14, 7, and 0 days. Fruit from both maturity stages showed firmness and soluble solids content (SSC) values above the minimum commercial requirements for this variety throughout the post-storage ripening period. However, only earlier harvested fruit maintained high levels of titratable acidity (TA). Production of aroma volatile compounds was low for shorter ripening periods, though it increased progressively as ripeness advanced. Principal component analysis showed the variables that positively influenced acceptability were: octyl acetate, hexyl octanoate, butyl propanoate, propyl pentanoate, and 6-methyl-5-hepten-2-one as aroma volatile compounds; SSC, TA, firmness, and epidermis colour (Hue) as physicochemical parameters; and sourness and sensory firmness as sensory attributes. From a general overview, the optimum shelf-life period for ‘Golden Reinders’ apples would be between 7 and 14 days for both maturity stages.

scholarly journals Changes in Biochemical Characteristics and Activities of Ripening Associated Enzymes in Mango Fruit during the Storage at Different Temperatures

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Md. Anowar Hossain ◽  
Md. Masud Rana ◽  
Yoshinobu Kimura ◽  
Hairul Azman Roslan
Keyword(s):  
Shelf Life ◽  
Biochemical Parameters ◽  
Storage Time ◽  
Storage Temperature ◽  
Starch Content ◽  
Titratable Acidity ◽  
Different Temperatures ◽  
Soluble Solid ◽  
Storage Temperatures ◽  
Carbohydrate Contents

As a part of the study to explore the possible strategy for enhancing the shelf life of mango fruits, we investigated the changes in biochemical parameters and activities of ripening associated enzymes of Ashwina hybrid mangoes at 4-day regular intervals during storage at −10°C, 4°C, and30±1°C. Titratable acidity, vitamin C, starch content, and reducing sugar were higher at unripe state and gradually decreased with the increasing of storage time at all storage temperatures while phenol content, total soluble solid, total sugar, and nonreducing sugar contents gradually increased. The activities of amylase,α-mannosidase,α-glucosidase, and invertase increased sharply within first few days and decreased significantly in the later stage of ripening at30±1°C. Meanwhile polyphenol oxidase,β-galactosidase, andβ-hexosaminidase predominantly increased significantly with the increasing days of storage till later stage of ripening. At −10°C and 4°C, the enzymes as well as carbohydrate contents of storage mango changed slightly up to 4 days and thereafter the enzyme became fully dormant. The results indicated that increase in storage temperature and time correlated with changes in biochemical parameters and activities of glycosidases suggested the suppression ofβ-galactosidase andβ-hexosaminidase might enhance the shelf life of mango fruits.

scholarly journals Characterization of pasteurized milk spoilage by electronic nose in relation to its selected quality parameters

2021 ◽  
Vol 10 (2) ◽  
pp. 383-397
Author(s):  
Saleem Ehsan ◽  
Zahir Al-Attabi ◽  
Nasser Al-Habsi ◽  
Michel R. G. Claereboudt ◽  
Mohammad Shafiur Rahman
Keyword(s):  
Shelf Life ◽  
Electronic Nose ◽  
Principal Component ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Quality Parameters ◽  
Accurate Estimation ◽  
Total Bacterial Count ◽  
Microbial Count ◽  
Linear Discriminant

Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.

scholarly journals Impact of Zinc Fertilization on Tomato (Solanumlycopersicum L.) Yield, Zinc use Efficiency, Growth and Quality Parameters in Eastern Dry Zone(EDZ) Soils of Karnataka, India

2021 ◽  
pp. 20-38
Author(s):  
P. N. Siva Prasad ◽  
C. T. Subbarayappa ◽  
A. Sathish ◽  
V. Ramamurthy
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Field Experiments ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Zinc Uptake ◽  
High Zinc ◽  
Dry Zone ◽  
Use Efficiency ◽  
The Impact

The present investigation was carried out with one green house experiment at the University of Agricultural Sciences, Bangalore during 2016-17 and two field experiments during 2017-18 at tomato growing soils of eastern dry zone (EDZ), Karnataka to assess the impact of zinc on tomato. Results suggested that all parameters were significantly improved in both deficient and sufficient soils upon the addition of external zinc along with RDF. The treatment T9 in high zinc soils significantly improved the quality parameters like TSS (6.00⁰Brix), titratable acidity (0.39%), Vitamin C (53.71 mg 100 g-1), lycopene (13.24 mg 100 g-1) and shelf life (24 days) when compared with other treatments. The zinc uptake and zinc use efficiency was recorded higher in T9 as 238.91 g ha-1 and 2.47% which is more than that of RDF. But in low zinc soils treatment T10 significantly improved the quality parameters like TSS (5.80⁰Brix) which is on par with T9 (5.90⁰Brix), titratableacidity (0.47%), Vitamin C (55.24 mg 100 g-1), lycopene (13.30 mg 100 g-1) and shelf life (23 days).The zinc uptake and zinc use efficiency was recorded higher in T10as 291.53 g ha-1 and 2.64% which is more than that of RDF.

scholarly journals Effect of Pretreatment with Low-Frequency Ultrasound on Quality Parameters in Gulupa (Passiflora edulis Sims) Pulp

2021 ◽  
Vol 11 (4) ◽  
pp. 1734
Author(s):  
Vanessa Calderón-Martínez ◽  
Johannes Delgado-Ospina ◽  
Juan Sebastián Ramírez-Navas ◽  
Edwin Flórez-López ◽  
Magda Piedad Valdés-Restrepo ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Radical Scavenging ◽  
Control Sample ◽  
Low Frequency ◽  
Titratable Acidity ◽  
Color Difference ◽  
Quality Parameters ◽  
Passiflora Edulis ◽  
Trolox Equivalent

The Gulupa (Passiflora edulis f. edulis Sims) is an expression of South America’s tropics’ biodiversity, and a source of B vitamins and amino acids. It is a climacteric export fruit for which it is necessary to incorporate emerging technologies for its conservation and transport. This work investigated the effect of ultrasound on gulupa pulp and verified the stability of the characters of interest in the shelf life of 20 days. Six treatments and a control sample were used, evaluated in triplicate, and varied in frequency (30 and 40 kHz) with an exposure time of 10, 20, and 30 min. A statistical analysis of unidirectional variances and Dunnett’s test was used. It was found that the ultrasound treatments did not affect the pH or the titratable acidity. Soluble solid results presented a significant increase (p < 0.05) (from 13.4 to 14.8% w/v) in the antioxidant capacity (from 1.13 to 1.54 µmol Trolox Equivalent (TE)/g by the ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) Cationic Radical Assay and from 3.3 to 3.7 µmol TE/g by the DPPH· (2,2-diphenyl-1-picrilhydrazil) Radical Scavenging Assay). During the shelf life, ascorbic acid was the parameter that varied most (p < 0.05). It decreased from 42.7 to 21.6 mg ascorbic acid/100 g of pulp in the control sample. However, a smaller decrease was observed (23.8–24.5 mg ascorbic acid/100 g of pulp) in the 40 kHz treatments. The smallest global color difference (ΔE) for the control was found in the 40 kHz treatment at 30 min through the entire shelf life (day 0 to 20). Ultrasound treatment offers a new strategy to improve and extend the shelf life of chilled gulupa pulp.

scholarly journals A quality index method for squid Uroteuthis (Photololigo) chinensis (Gray, 1849) preserved on ice

2020 ◽  
Vol 8 (2) ◽  
pp. 216-222
Author(s):  
Bui Thi Thu Hien ◽  
Diem Thi Pham ◽  
Pham Van Tuyen ◽  
Hoang-Dung Tran ◽  
Thanh Van Nguyen ◽  
...  
Keyword(s):  
Shelf Life ◽  
Quality Index ◽  
Storage Time ◽  
Quality Parameters ◽  
P Value ◽  
Index Method ◽  
Assessment Program ◽  
Seafood Industry ◽  
Sensory Parameters ◽  
User Friendly

Uroteuthis (Photololigo) chinensis L. is one of the most popular kind of seafood that accounts for about 20% of all cephalopod species caught in Vietnam. This study was aimed at developing a quality index method (QIM) scheme to assess the quality and freshness of Loliginid squids. The new method will be of benefit to consumers, fishers, seafood dealers, seafood industry businesses, and controlling entities. The QIM scheme for Loliginid squids was based on the changes registered for 10 sensory parameters, scoring from 0 to 28. The obtained equation for linear correlation with P-value < 0.05 during storage was Y = 1.083 Xtg + 2.866, with coefficient R2 = 0.99. When preserved on ice, the Loliginid squids proved to have a shelf life of 10–12 days. The QIM program and the quality index equation provided a user-friendly, quick, and efficient scientific-based tool that can specify the storage time and estimate the remaining shelf life for Loliginid squids. The scheme can be combined with other chemical quality parameters of freshness to form a full quality assessment program for Loliginid squids.

scholarly journals Effect of storage temperature on the quality of marolo fruit (Annona crassiflora Mart) “in natura”

2021 ◽  
Vol 10 (6) ◽  
pp. e4110615446
Author(s):  
Edson Pablo da Silva ◽  
Flavio Augusto de Freitas ◽  
Elizângela Elena Nunes Carvalho ◽  
Luis Carlos Cunha Junior ◽  
Marcia Santos Lira de Freitas ◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Crassiflora

The adequacy of the best storage temperature for fruits and vegetables is an essential measure that helps in maintaining quality and extending shelf life. In this sense, this work aimed to study the influence of temperature on the quality of the marolo (Annona crassiflora Mart) “in natura”, where the fruits were washed, sanitized with 1,216 µM hypochlorite solution, and stored at 4 different temperatures (0, 6, 12, and 20 ° C) controlling the relative humidity (80 to 90%). The parameters color L*a*b*, pH, titratable acidity, soluble solids, firmness, total and soluble pectins, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were analyzed at different storage times. The maximum storage period was 8 days for fruits kept at 0 and 6 °C. The use of higher temperatures (12 and 20 °C) resulted in a shorter storage time (6 and 4 days, respectively). We found that the color parameter L*a*b* was not influenced by time and temperature during the process, while firmness and soluble solids were affected only by temperature. On the other hand, the parameters pH, titratable acidity, total and soluble pectin, enzymes (pectinamethylesterase and polygalacturonase), and vitamin C were influenced by both temperature and storage time (p <0.05). Thus, we prove that to increase shelf life and maintain the best characteristics for consumption, the marolo must be stored between 0 and 6 °C.

scholarly journals Phenotypic diversity and chemical properties of pawpaw fruit quality in Ugandan germplasm

2020 ◽  
Vol 28 (4) ◽  
pp. 499-515
Author(s):  
E. Nuwamanya ◽  
O. Ampurire ◽  
Y. Mukasa ◽  
A. Katungisa ◽  
M. Kanaabi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Phenotypic Diversity ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Production ◽  
Quality Parameters ◽  
Fruit Weight ◽  
Fruit Firmness ◽  
Fruit Pulp ◽  
Fruit Shelf Life

Pawpaw (Carica pawpaw L.) fruit production and utilisation have been on the increase in Uganda. However, challenges related to identification of phenotypes with inherent characteristics for improvement of fruit shelf life have limited identification of better varieties. The objective of this study was to evaluate the phenotypic diversity and shelf life determinants of Uganda’s pawpaw accessions and their variations based on selected quality parameters. Nineteen accessions were collected as seeds from different markets of Uganda, germinated and planted in Namulonge-Wakiso district, central Uganda. The accessions were significantly (P<0.05) variable in terms of fruit weight parameters, with dry matter ranging from 14 - 19% and fruit weight of up to 3.9 kg; while pulp weight was up to 3.2 kg per fruit. Pulp firmness parameters were also significantly variable (P<0.05) and highly correlated with shelf life of the fruit, which ranged from 7 - 13 days depending on the accession. Fruit pulp pH ranged from 4.4-5.6; while titratable acidity of the fruit ranged from 0.03-0.08%. The accessions were clustered in four main clusters depending on the fruit firmness properties, fruit shelf life, fruit weight, pH and titratable acidity as definitive parameters. These accessions were distinguished based on morphological parameters, and henceforth defined for nutritional and economic uses. Accessions with high fruit firmness (>5 kg F) such as 16/20’ 16/16, 16/17 and 18/1; and external pulp thickness (>2 cm) such as 16/16, 16/17 and 18/1 had improved fruit shelf life and are recommended for marketability and processing.

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