scholarly journals Physicochemical and Sensory Characteristics of Domestic Winter Radishes (Raphonus sativus L.) According to Cultivars

2021 ◽  
Vol 50 (12) ◽  
pp. 1320-1332
Author(s):  
Juhee Kim ◽  
Sung-Soo Park ◽  
Woonseo Baik ◽  
Gyeonghye Yoon ◽  
Eui-Cheol Shin ◽  
...  
Keyword(s):  
Sensory Characteristics

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Oxidative Stability, Physicochemical, and Sensory Characteristics of Vegetable Oils at Their Induction Periods

2019 ◽  
Vol 48 (6) ◽  
pp. 649-660
Author(s):  
Mi So Kim ◽  
Da-Som Kim ◽  
Jin-Ju Cho ◽  
Seong Jun Hong ◽  
Chang Guk Boo ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Sensory Characteristics ◽  
Induction Periods

Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

2019 ◽  
Vol 15 (1) ◽  
pp. 40-47
Author(s):  
Elaheh Ahmadi ◽  
Reza Mohammadi ◽  
Sara Hasanvand ◽  
Milad Rouhi ◽  
Amir Mohammad Mortazavian ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Storage Temperature ◽  
Starter Culture ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Viable Count ◽  
Sensory Characteristics ◽  
Refrigerated Storage ◽  
Increase Rate ◽  
Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. </P><P> Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4&#176;C or 8&#176;C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. </P><P> Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44&#176;C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38&#176;C and final pH of 4.5. Treatments ABY1-38&#176;C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. </P><P> Conclusion: It would be concluded that the best treatment was ABY3-38&#176;C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

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