Investigations of engraving technology and checking the quality of engraving the surfaces of materials with special organoleptic properties with application of contrasting dyes

2021 ◽  
Vol 2021 (4) ◽  
pp. 54-57
Author(s):  
V.V. Nesin ◽  
◽  
O.S. Frankov ◽  
Keyword(s):  
Organoleptic Properties

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p <0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

scholarly journals Using the profile method for evaluationthe beer quality

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
O. Bocharova ◽  
I. Melnik ◽  
D. Hnatovskaya ◽  
S. Chub
Keyword(s):  
Integrated Approach ◽  
Analysis Data ◽  
The Body ◽  
Organoleptic Properties ◽  
Scoring Method ◽  
Rheological Analysis ◽  
Profile Method ◽  
Technological Factors ◽  
Low Alcohol

The expediency of using the profile method of analysis for assessing the influence of technological factors on the quality of beer has been established. The characteristics for the evaluation of beer quality by the profile method are chosen. The results obtained using the profile method give a more complete picture of the properties of beer than the results of the scoring method. Each of the samples was analyzed and studied. The results of analysis of such criteria as aroma, flavor, appearance and physicochemical parameters are demonstrated on profilograms. Estimation of flavor is the most difficult, since this concept includes a complex sensation of taste, aroma and consistency, determined in the oral cavity. To confirm the organoleptic properties of the «body» of the best sort of beer, rheological analysis data were presented. Such an integrated approach will allow fully studying the properties of a low-alcohol beverage and clearly demonstrating the advantages of a profile method of analysis.

The interactive effects of novel food flavours and food composition on the diet selection of sheep

2001 ◽  
Vol 2001 ◽  
pp. 61-61
Author(s):  
G. Arsenos ◽  
I. Kyriazakis
Keyword(s):  
Feeding Behaviour ◽  
Nutrient Content ◽  
Diet Selection ◽  
Food Composition ◽  
Interactive Effects ◽  
Nutrient Requirements ◽  
Organoleptic Properties ◽  
Novel Food ◽  
Selection Of

Animals have predispositions towards the organoleptic properties, such as flavours, of the foods available to them. These predispositions can influence the feeding behaviour and diet selection of animals and prevent from, or enable them to select a diet that meets their nutrient requirements, in both short - and longer - run (Forbes and Kyriazakis, 1995). In this experiment, we investigated whether predispositions of sheep for novel food flavours could affect their diet selection when offered a choice between two foods with different nutrient content. The specific hypotheses tested were that such predispositions are: (i ) influenced by the nutritional quality of the food that are associated with, and (ii) affected by the current nutritional state of the animal.

scholarly journals Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

2017 ◽  
Vol 66 (3-4) ◽  
pp. 1-7
Author(s):  
Dragan Rahović ◽  
Slavica Čolić ◽  
Ivana Bakić ◽  
Sladjan Stanković ◽  
Aleksandra Tepić
Keyword(s):  
Landscape Architecture ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Mineral Matter ◽  
Technological Properties ◽  
Organoleptic Properties ◽  
Fruit Growing ◽  
Novi Sad

Summary The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.

Sensory acceptability and quality of flavored yogurt enriched with Spinacia oleracea extract

2014 ◽  
Vol 44 (3) ◽  
pp. 182-192 ◽  
Author(s):  
Jafar Hayaty Nejad ◽  
Ali Mohamadi Sani ◽  
Mohammad Hojjatoleslamy
Keyword(s):  
Design Methodology ◽  
Spinacia Oleracea ◽  
Titratable Acidity ◽  
Organoleptic Properties ◽  
Content Type ◽  
Overall Acceptability ◽  
Spinach Extract ◽  
Statistical Analysis System ◽  
Analysis System

Purpose – The purpose of this paper was to determine the effects of the spinach extract and kiwi flavor on the physicochemical and organoleptic properties of yogurt. Design/methodology/approach – A total of 48 yogurt samples including yogurts flavored with kiwi flavor (1, 2 and 4 percent) and colored with spinach extract (1.25, 2.5 and 4 percent) and a control yogurt (no kiwi flavor or spinach extract) were evaluated for chemical, physical and sensory properties during 21 days of storage. Data were analyzed by ANOVA using statistical analysis system. Findings – Statistically significant differences (p<0.05) were found between the control and kiwi-spinach yogurts in terms of viscosity and syneresis. The addition of the spinach extract to yogurt resulted in an increase in the syneresis, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and syneresis of yogurt samples increased, while pH decreased significantly (p<0.05). Yogurt enriched with 4 percent spinach extract and 4 percent kiwi flavor was more acceptable than the other samples, and high scored with respect to overall acceptability by panelists. Originality/value – No research had been done to formulate and compare the sensory and physicochemical properties of kiwi-spinach yogurt in Iran.

scholarly journals Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

2019 ◽  
Vol 2 (2) ◽  
pp. 107
Author(s):  
Anugerah Dany Priyanto
Keyword(s):  
Added Value ◽  
Organoleptic Properties ◽  
Fresh Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Fresh Products ◽  
Probiotic Food ◽  
High Level ◽  
Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

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