Quality Characteristics, Shelf-life, and Bioactivities of the Low Salt Squid Jeot-gal with Natural Plant Extracts

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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Efficiency of some Natural Plant Extracts and Ferrous Sulphate in Controlling the Land Snail (Monacha cartusiana) under Laboratory and Field Conditions at Sharkia Governorate, A.R. Egypt.

Journal of Plant Protection and Pathology ◽

10.21608/jppp.2017.46951 ◽

2017 ◽

Vol 8 (12) ◽

pp. 647-650

Author(s):

Amal Abdel-Rahman

Keyword(s):

Plant Extracts ◽

Ferrous Sulphate ◽

Land Snail ◽

Field Conditions ◽

Natural Plant

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Studies on the inhibitory activity of some Egyptian natural plant extracts against multidrug resistant bacteria

Bulletin of Faculty of Science, Zagazig University ◽

10.21608/bfszu.2021.59167.1061 ◽

2021 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

Mohamed Shaaban ◽

Mohamed Ghaly ◽

Sara Fahmi

Keyword(s):

Plant Extracts ◽

Inhibitory Activity ◽

Multidrug Resistant ◽

Resistant Bacteria ◽

Multidrug Resistant Bacteria ◽

Natural Plant

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Quality Characteristics of Nutri-fried Noodles Made from Sweet Potato Tubers and Tops Ipomea batatas

JPAIR Multidisciplinary Research ◽

10.7719/jpair.v24i1.379 ◽

2016 ◽

Vol 24 (1) ◽

Author(s):

Geraldine F. De Jesus ◽

Shirley G. Dicen ◽

Maria Crisanta M. Jarque

Keyword(s):

Shelf Life ◽

Sweet Potato ◽

Sugar Content ◽

Quality Characteristics ◽

Second Phase ◽

Potato Tubers ◽

Total Carbohydrate ◽

Ipomea Batatas ◽

Microbial Analysis ◽

Total Fat

Noodles made from sweet potato can be a healthier alternative to commercially produced ones since it is rich in vitamins and minerals. The product has no artificial preservatives, and the sweetness of its taste comes naturally from the sugar content of the Camote tubers. The project is the second phase of a study on the development of nutri-noodles made from the tubers and tops of sweet potato. The study determined the physicochemical and microbial analysis and shelf-life of the product and verify its acceptability through quantitative testing. The sample was submitted to Department of Science and Technology Region V for analysis and the results were: 6.53% moisture, 0.13% free fatty acids and <150 CFU/g of yeast and mold count. Moreover, nutrition facts were also computed, Calories is 231, Total Fat= 4%, Cholesterol= 0%, Sodium= 4%, Total Carbohydrate= 6%, Dietary Fiber= 28%, Magnesium =13% and Vitamin B6= 12%. The shelf-life of the product is six months stored at room temperature. The Nutri-fried noodles were served with vegetable toppings, and as rated by the panelists the result was liked very much. After analyzing the quality characteristics of the product, it is recommended that the sample is ready for production and marketing.

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Optimization of production of the fermented milk beverage based on Tibetan kefir grains

E3S Web of Conferences ◽

10.1051/e3sconf/202124701003 ◽

2021 ◽

Vol 247 ◽

pp. 01003

Author(s):

Rustem Khabibullin ◽

Mahmud Adylov ◽

Galina Ezhkova

Keyword(s):

Shelf Life ◽

Fermented Milk ◽

Quality Characteristics ◽

Response Functions ◽

Functional Dependencies ◽

Fermentation Conditions ◽

Milk Fermentation ◽

Kefir Grains ◽

Central Composite

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

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