scholarly journals ASSESSING YOGURT FERMENTATION ABILITY FROM COW MILK ADDED SOURSOP PUREE

2018 ◽  
Vol 1 (32) ◽  
pp. 68-76
Author(s):  
Nguyen Bao Pham ◽  
Hoa Thai Ma ◽  
Duyen Thi Cam Pham
Keyword(s):  
Sensory Quality ◽  
Food Product ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Effect Of Temperature ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Fresh Milk ◽  
Condensed Milk

Yogurt is a food product fermented from milk by Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus), which is very good for health. This study focuses on the evaluation of the ratio of condensed milk / Non-sugar fresh milk from 1/1.5 - 1/2 - 1/2.5, the ratio of the puree of soursop pulp added (5-25%), the fermentation temperature (from 41 to 47 oC) and fermentation time (from 6 to 8 hours) on the fermentation ability of yogurt in order toidentify the suitable fermentation condition for producing yogurt with the best sensory quality and the suitable sour taste. Additionally, this study also  investigates the effect of temperature and time of the fermentation process on the quality of yogurt. The results showed that, with the ratio of condensed milk / Non-sugar fresh milk = 1/2, the sensory properties of yogurt were very good. Besides, with the added puree of 5% and fermentation temperature of 44 oC within 7 hours, the sensory quality of yogurt was the best (with the point of 4.7/5 by the quality description scale) and the Donic degree of the product reached 86.3 that was suitable for yogurt (70 to 90 oD)

scholarly journals The effect of temperature and time of baking to sensory quality of banana-based food bars

2021 ◽  
Vol 672 (1) ◽  
pp. 012058
Author(s):  
T Rahman ◽  
R Luthfiyanti ◽  
A C Iwansyah ◽  
N A Choiriyah ◽  
D Ishartani ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Effect Of Temperature

scholarly journals Drying Modelling, Moisture Diffusivity and Sensory quality of Thin Layer dried Beef

2018 ◽  
Vol 6 (2) ◽  
pp. 552-565 ◽  
Author(s):  
Eunice Akello Mewa ◽  
Michael Wandayi Okoth ◽  
Catherine Nkirote Kunyanga ◽  
Musa Njue Rugiri
Keyword(s):  
Thin Layer ◽  
Sensory Quality ◽  
Moisture Diffusivity ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Slice Thickness ◽  
Drying Time ◽  
Drying Characteristics ◽  
Thin Layer Drying

The objective of the present study was to determine the drying kinetics, moisture diffusivity and sensory quality of convective air dried beef. The effect of temperature of drying (30-60°C) and thickness of samples (2.5-10 mm) on the convective thin-layer drying kinetics of beefdried in a cabinet dryer was evaluated. Five semi-theoretical models were fit to the drying experimentaldata with the aim of predicting drying characteristics of beef and fitting quality of models determined using the standard error of estimate (SEE)and coefficient of determination (R2). Determination ofeffective moisture diffusivity (Deff) from the experimental drying datawas done and sensory quality of the optimized dried cooked and uncookedbeef samplesevaluated. Drying time and rate of drying increased with an increasing temperature but decreased with increased slice thickness. However, there was overlapping of drying curves at 40-50°C. Among the selected models, Page model gave the best prediction of beef drying characteristics. Effective moisture diffusivity (Deff) ranged between 4.2337 x 10-11 and 5.5899 x 10-10 m2/s, increasing with an increase in air temperature and beef slice thickness.Of all the sensory parameters evaluated, texture was the only attribute that gave significantly different (P > 0.05) scores between the cooked and uncooked dried beef samples.

scholarly journals Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

2019 ◽  
Vol 4 (4) ◽  
pp. 581-588
Author(s):  
Sri Sinto Dewi ◽  
Stalis Norma Ethica ◽  
Wikanastri Hersoelistyorini
Keyword(s):  
Swot Analysis ◽  
Economic Value ◽  
Food Product ◽  
Community Empowerment ◽  
Cow Milk ◽  
Cash Assistance ◽  
Fresh Milk ◽  
Central Java ◽  
The Government ◽  
Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk

2021 ◽  
Vol 9 (1) ◽  
pp. 329-337
Author(s):  
Zerihun Shambel ◽  
Ewonetu Kebede ◽  
Melese Mengistu ◽  
Tesfahun Lamboro
Keyword(s):  
Redox Potential ◽  
Fermented Milk ◽  
Cow Milk ◽  
Survey Study ◽  
Cultural Perceptions ◽  
Fermentation Time ◽  
Catha Edulis ◽  
Cultural Perception ◽  
Milk Samples

The majority of communities in different regions of Ethiopia are relying on a variety of plants to improve the quality of their dairy products. However, this cultural perception was scientifically not well strengthened. Therefore, the objectives of the study were to identify milk preservative plants and evaluate the effects of preservative plants on fermented milk redox potential, Potential hydrogen (pH), and sensory analysis. The survey study was conducted on purposefully selected 80 households in the Haramaya district. However, the laboratory study was conducted on four top-ranked plants for the preparation of fermented milk samples at ambient temperature following similar techniques and procedures observed at households. All the collected data were analysed by Statitsical Analysis software (SAS). In the study area, five plants in the families of Oleaceae, Celastraceae, Lamiaceae, and Rutaceae were identified and used by the majority of respondents with perceptions of enhancing the flavour of their products. The Analysis of variance (ANOVA) results of redox potential were proved the cultural perception of the majority of respondents that they were used both Olea Africana and Catha edulis in substitute to each other for the same purpose. The pH of all treatments was continuously decreased and the milk samples treated by Olea Africana and Catha edulis were recorded the lowest values at the end. The observed pH results have disproved the communities cultural perceptions that they believed smoking increased the shelf life and extended the fermentation time whereas the Hedonic scores of panelists proved the local perceptions of respondents that they were mainly intended to make their products much more acceptable and preferable by its flavour to the consumers.

scholarly journals Potential of Seriales, Flacourtia jangomas (Lour.) Raeusch, fruit for wine production

2018 ◽  
pp. 69-76
Author(s):  
Lynette Cimafranca ◽  
Erlinda Dizon
Keyword(s):  
Contact Time ◽  
Sensory Quality ◽  
Microbial Culture ◽  
Wine Production ◽  
Factors Affecting ◽  
Dummy Variables ◽  
Fermentation Temperature ◽  
Microbial Strain ◽  
Significant Factors

Flacourtia jangomas, locally known as seriales, is one of the indigenous tree species in the island of Leyte, Philippines that is neglected and underutilized. To maximize its utilization, the potential of the commodity for wine-making was explored using the Placket-Burman (PB) experiment, which was carried out to identify the most significant factors affecting the quality of the wine. There were seven variables (n=7) identified, namely; fermentation temperature, contact time, sugar level, dilution, microbial strain and two dummy variables with a total of eight runs. Results show that fermentation temperature, contact time, sugar level and microbial culture significantly affected the sensory quality of seriales wine.

scholarly journals Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2547
Author(s):  
Yun Yang ◽  
Guangqun Lan ◽  
Xueyi Tian ◽  
Laping He ◽  
Cuiqin Li ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Fermentation Time ◽  
Fermentation Temperature ◽  
Sensory Score ◽  
Mixed Bacteria ◽  
Fermentation Parameters

Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.

scholarly journals Influence of microbiota and metabolites on the quality of tobacco during fermentation

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Jingjing Li ◽  
Yuanyuan Zhao ◽  
Yanqing Qin ◽  
Hongzhi Shi
Keyword(s):  
Sensory Quality ◽  
Quality Analysis ◽  
Sphingolipid Metabolism ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Tobacco Leaves ◽  
Period 2 ◽  
Fermentation Period ◽  
Metabolomics Analysis

Abstract Background To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. Methods Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively. For identification of the best fermentation temperature, physicochemical properties and sensory quality of fermented tobacco were investigated. Subsequently, based on the appropriate temperature, 16 s rRNA sequencing and metabolomics analysis of tobacco were performed to monitor the change of microbes and metabolites during fermentation process (from 2 to 6 weeks). Results Sensory quality analysis indicated that fermentation at 45 °C for 6 weeks represented the optimum condition. Metabolomics analysis showed that a total of 415 metabolites were annotated. The increase of fermentation period led to significant changes of metabolites. Results revealed an increase in concentration of L-phenylalanine and sphingosine as well as decreased concentration of betaine and phytosphingosine with the prolongation of fermentation period (2 to 6 weeks). Distinct changes in the microbiota were also observed with prolongation of the fermentation time. Results revealed that Pseudomonas, Pantoea, and Burkholderia were dominant bacteria in fermentation at 45 °C for 6 weeks. With the extension of the fermentation time, the abundance of Pseudomonas increased, while that of Sphingomonas and Methylobacterium decreased. Furthermore, microbiota profiles were tightly relevant to the altered metabolites, especially compounds involved in the sphingolipid metabolism. Conclusion Suitable fermentation conditions were 45 °C for 6 weeks; phytosphingosine and sphingosine might affect tobacco fermentation via the sphingolipid metabolism pathway. This study provides a theoretical basis for guiding tobacco fermentation and gives insights into reducing harmful substances during tobacco fermentation.

scholarly journals Biological Pretreatment by Solid-State Fermentation of Oat Straw to Enhance Physical Quality of Pellets

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Wei Gao ◽  
Zhiqiang Lei ◽  
Lope G Tabil ◽  
Rongfei Zhao
Keyword(s):  
Particle Size ◽  
Solid State ◽  
Moisture Content ◽  
Solid State Fermentation ◽  
Biological Pretreatment ◽  
Fermentation Time ◽  
Physical Quality ◽  
Fermentation Temperature ◽  
Oat Straw

Pelleting can increase the efficiency of handling and transportation of biomass. Pretreatment obtains lignin fragments by disrupting the lignocellulosic structure of biomass and ensures the high-quality compressed pellets. In this study, solid-state fermentation (SSF) is used as a biological method to improve the quality of pellets of oat straw. SSF of oat straw using Trametes versicolor 52J (TV52J) and Phanerochaete chrysosporium (PC) was conducted. Response surface methodology (RSM) was employed by using a four-factor, three-level Box–Behnken design with fermentation time (days), moisture content (%), particle size (mm), and fermentation temperature (°C) as independent parameters. Pellet density, dimensional stability, and tensile strength were the response variables. The optimization options of fermentation time (33.96 and 35 days), moisture content (70%), particle size (150 and 50 mm), and fermentation temperature (22°C) of oat straw pretreated with these two fungal strains were obtained. The microscopic structural changes of oat straw caused by biological pretreatment were investigated by scanning electron microscopy (SEM). Observation results of SEM showed that the connection between single fibers became relatively loose, and this was beneficial to improve the physical quality of the pellets.

Cyanide Reduction, Functional and Sensory Quality of Gari as Affected by pH, Temperature and Fermentation Time

2010 ◽  
Vol 9 (10) ◽  
pp. 980-986 ◽  
Author(s):  
C.I. Owuamanam ◽  
J.O. Iwouno ◽  
N.C. Ihediohanm ◽  
L.I. Barber
Keyword(s):  
Sensory Quality ◽  
Fermentation Time

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

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