Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature

2006 ◽  
Vol 1 (2) ◽  
pp. 166-172 ◽  
Author(s):  
S. Sureshkumar . ◽  
V. Venkataramanujam . ◽  
K. Dushyanthan . ◽  
A. Kalaikannan .
Keyword(s):  
Ambient Temperature ◽  
Water Activity ◽  
Buffalo Meat ◽  
Effect Of Water ◽  
Physico Chemical ◽  
Sensory Qualities

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

Effect of water activity on ochratoxin A production by Aspergillus niger aggregate species

2006 ◽  
Vol 108 (2) ◽  
pp. 188-195 ◽  
Author(s):  
A. Esteban ◽  
M.L. Abarca ◽  
M.R. Bragulat ◽  
F.J. Cabañes
Keyword(s):  
Aspergillus Niger ◽  
Ochratoxin A ◽  
Water Activity ◽  
Effect Of Water

Study of the effect of water activity and temperature on ochratoxin A production by Aspergillus carbonarius

2006 ◽  
Vol 23 (7) ◽  
pp. 634-640 ◽  
Author(s):  
A. Esteban ◽  
M.L. Abarca ◽  
M.R. Bragulat ◽  
F.J. Cabañes
Keyword(s):  
Ochratoxin A ◽  
Water Activity ◽  
Aspergillus Carbonarius ◽  
Effect Of Water

scholarly journals Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana)

2021 ◽  
Vol 13 (1) ◽  
pp. 96-104
Author(s):  
Jelili Babatunde Hussein ◽  
Joseph Idowu Olaniyi ◽  
Esther Anjikwi Msheliza ◽  
Seember Bernadette Kave
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Crude Protein ◽  
The Other ◽  
Partial Substitution ◽  
Standard Methods ◽  
Physico Chemical ◽  
Sensory Qualities

The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% margarine serve as the control, labeled as B, C, D and E and A, respectively while the other ingredients used remain constant. The physico-chemical (proximate compositions, free fatty acids (FFA), iodine value, and peroxide value) and sensory qualities of the cookies were evaluated using standard methods. The results show ranged in moisture (11.13 to 14.60%), crude protein (6.93 to 7.83%), crude fat (16.00 to 18.03%), ash (1.40 to 2.09%), crude fiber (0.29 to 0.62%), carbohydrate (59.70 to 62.79%), FFA (0.35 to 1.01 mg KOH/g), iodine value (75.63 to 81.17 g I2/100 g) and peroxide value (2.96 to 5.27 meq/kg). The partial substitution of margarine with avocado pear pulp produced nutritious cookies with desirable organoleptic qualities. Also, the results demonstrated that cookies had acceptability up to a 30% level of substitution with avocado pear pulp. The findings indicated the feasibility of avocado pear pulp in fat-reduced cookies preparation, this will reduce the pressure in using only margarine in cookies making and diversify the use of avocado pear.

Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium

2009 ◽  
Vol 135 (1) ◽  
pp. 60-63 ◽  
Author(s):  
G. Pose ◽  
A. Patriarca ◽  
V. Kyanko ◽  
A. Pardo ◽  
V. Fernández Pinto
Keyword(s):  
Water Activity ◽  
Alternaria Alternata ◽  
Effect Of Water
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