Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2013 ◽  
Vol 662 ◽  
pp. 315-318
Author(s):  
Rui Xiang Zhao ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Li Li Zhao
Keyword(s):  
Lactobacillus Acidophilus ◽  
Profile Analysis ◽  
Starter Culture ◽  
Low Fat ◽  
Ripening Process ◽  
Texture Profile ◽  
Adjunct Cultures ◽  
Low Fat Cheese ◽  
Texture Characterization

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

Analysis of Main Flavor Substances of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2011 ◽  
Vol 236-238 ◽  
pp. 2395-2398
Author(s):  
Rui Xiang Zhao ◽  
Cui Qing Hu ◽  
Sheng Yang Niu ◽  
Hua Di Sun ◽  
Xiao Hong Ge
Keyword(s):  
Methyl Ester ◽  
Lactobacillus Acidophilus ◽  
Mass Fraction ◽  
Octadecenoic Acid ◽  
Acid Methyl Ester ◽  
Streptococcus Thermophilus ◽  
Relative Mass ◽  
Low Fat ◽  
Acid Methyl ◽  
Low Fat Cheese

Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the main flavor substances were determined by gas chromatograph. The results showed that more than 28 main flavor components were founded in full-fat cheese, and at least 19 were founded in low-fat cheese. In low-fat cheese, there was a higher content of 9-(Z)- octadecenoic acid and 10-hydroxy-octanoic acid methyl ester, which their relative mass fraction were 19.20% and 18.79% respectively. In full-fat cheese, there was a higher content of hexadecanoic acid methyl ester and 9-Octadecenoic acid(Z)-methyl ester, which their relative mass fraction were 24.27%and 23.37% respectively.

Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2011 ◽  
Vol 396-398 ◽  
pp. 1293-1296 ◽  
Author(s):  
Rui Xiang Zhao ◽  
Si Hai Lu ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Fei Zhang
Keyword(s):  
Amino Acids ◽  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Soluble Nitrogen ◽  
Trichloracetic Acid ◽  
Automatic Amino Acid Analyzer ◽  
Amino Acid Analyzer ◽  
Low Fat Cheese ◽  
Nitrogen Contents

Abstract. Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the protein had been proteolysed in different degrees. The results showed that protein content of low- and full-fat cheese were all decreased after 90 d ripened, which the low-fat cheese was 40.45% and full-fat cheese was 28.68%. The soluble nitrogen contents at pH 4.6 (pH 4.6 SN) were 4.97% and 3.88%, and 12% (w/v) trichloracetic acid soluble nitrogen (12% TCA-SN) were 5.17% and 3.74% in low- and full-fat cheese respectively. After ripening for 90d at 4°C it was found that a part of protein in cheese were degraded into amino acids determined by automatic amino acid analyzer, total amino acids contents in low- and full-fat cheese were 29.17 mg•100g-1 and 16.02 mg•100g-1, respectively.

scholarly journals Texture Profile Analysis of Some Romanian Pasta Filata Cheese Varieties (Caciocavallo Cheese)

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Liliana TUDOREANU ◽  
Lavinia DUMITREAN
Keyword(s):  
Energy Input ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Pasta Filata

This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned by the sample, springiness, chewiness and resilience. It was found that the differences between the hardness of Afumat vrancea Cheese and Afumat classic are not significant. There were no significant differences between Penteleu, Dalia and Dobrogea for the first cycle hardness. The Rucăr cheese first cycle hardness was significant compared to all the cheese analyzed. The texture profile analysis is recommended as an objective characterization of the textural properties of the pasta filata cheese of Romanian origin

Optimization of the Griddling Process of Kpejigaou (a Traditional Low Fat Nutritious Cowpea Food) Using Response Surface Methodology

2010 ◽  
Vol 16 (4) ◽  
pp. 351-356
Author(s):  
E. Amonsou ◽  
E. Sakyi-Dawson ◽  
F. Saalia ◽  
S. Sefa-Dedeh ◽  
L.D. Abbey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Regression Models ◽  
Profile Analysis ◽  
Textural Properties ◽  
Optimum Conditions ◽  
Low Fat ◽  
Texture Profile ◽  
Multiple Regression Models ◽  
Important Quality

Kpejigaou is a griddled cowpea paste product eaten mainly in West Africa. As its processing does not involve the use of fat, it has the potential of meeting consumers’ demand for healthy, low fat nutritious foods. Product texture is considered an important quality index by kpejigaou consumers. The objective of this study was to determine the optimum processing conditions of kpejigaou with respect to its textural properties. The study followed a 2 × 3 design with two processing variables each at three levels as follows: griddling temperature (130, 200, 270 °C) and time (5, 7.5 and 10 min). Texture Profile Analysis (TPA) was done on freshly processed samples. The data were fitted into multiple regression models from which the optimum griddling conditions for kpejigaou were determined. Kpejigaou processed at the optimum conditions was evaluated by untrained consumers for acceptability. Traditionally processed kpejigaou served as the control. The TPA results showed that hardness, chewiness and modulus of deformability were significantly affected by griddling conditions. Adjusted R2 for the models for hardness, chewiness and modulus of deformability were 96%, 97% and 78%, respectively. Using response surface methodology, the optimum griddling conditions for kpejigaou (for acceptable textural properties) were determined to be 170 °C for 5-6 min. The texture of optimized kpejigaou was very much liked for its higher degree of sponginess as compared to the control. It also had acceptable sensory attributes of color, taste and flavor. These findings provide the basis for the development of a process for mass production and quality assurance of kpejigaou.

Effect of inulin, fructooligosaccharides and L. acidophilus in formulating a synbiotic yoghurt

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
K. Sudha Rani ◽  
N. Srividya
Keyword(s):  
Profile Analysis ◽  
Soluble Sugars ◽  
Low Fat ◽  
Texture Profile ◽  
Nutritional Profile ◽  
Therapeutic Benefits ◽  
Mineral Profile ◽  
Calcium Availability ◽  
Textural Parameters

The objective of the present investigation is to develop a suitable protocol for low fat synbiotic yoghurt with inclusion of <italic>L. acidophilus</italic> (probiotic), Inulin and Fructo oligosaccharides (prebiotics). The prebiotic yoghurts were prepared by using control yoghurt and addition of prebiotics. The nutritional profile of control yoghurt (CY), prebiotic yoghurt (PY) and Synbiotic yoghurt(SY) were studied. The nutritional profile of the products studied includes mineral composition, carbohydrate and in vitro calcium availability. The carbohydrate profiles determined were the total soluble sugars, reducing and non-reducing sugars. The prebiotics (which are fructose polymers) containing yoghurt exhibited a high sugar profile. The prebiotic yoghurt showed high mineral profile of Ca, Mg, and P followed by synbiotic yoghurt. In vitro calcium availability was found higher in samples containing inulin and/ FOS. Prebiotic yoghurt samples showed higher sensory acceptability scores than other samples. Texture profile analysis further confirmed improvement in textural parameters in samples containing prebiotics. Thus, the present investigation resulted in the development of low fat prebiotic and synbiotic yoghurts with improved functionality and enhanced therapeutic benefits, suitable for infants and elderly owing to its better digestibility and high nutrient availability, for boosting the immune system and for producing beneficial clinical and systemic effects.

scholarly journals Characterization of mucoadhesive nasal gels containing midazolam hydrochloride prepared from Linum usitatissimum L. mucilage

2011 ◽  
Vol 47 (4) ◽  
pp. 817-823 ◽  
Author(s):  
Shyamoshree Basu ◽  
Amal Kumar Bandyopadhyay
Keyword(s):  
Linum Usitatissimum ◽  
Profile Analysis ◽  
Absolute Bioavailability ◽  
Nasal Drug Delivery ◽  
Texture Profile ◽  
Linum Usitatissimum L ◽  
Natural Gel ◽  
Carbopol 934P

Nasal drug delivery systems prepared from natural materials are gaining importance in the field of pharmaceutical technology. Mucilage isolated from Linum usitatissimum L. (LUM) seeds was reported to be an effective natural mucoadhesive agent. The present study deals with a comparison of various characteristics of nasal gels containing midazolam hydrochloride (HCl) prepared from mucoadhesive agent extracted from Linum usitatissimum L. seeds and synthetic polymers like HPMC and Carbopol 934P in terms of texture profile analysis, mucoadhesive strength, and in vivo drug absorption profiles. It was observed that gels formulated with the natural mucilage showed better results than the synthetic gels in all aspects like hardness, adhesiveness, cohesiveness and mucoadhesive strength. The absolute bioavailability of midazolam hydrochloride from the natural gel was 97.55% whereas that of synthetic gels was 57.33% and 76.81% respectively.

Applications of SIMS to electronic materials and devices

1992 ◽  
Vol 50 (2) ◽  
pp. 1682-1683
Author(s):  
S.F. Corcoran
Keyword(s):  
Depth Distribution ◽  
Secondary Ion Mass Spectrometry ◽  
Semiconductor Device ◽  
Electronic Materials ◽  
Profile Analysis ◽  
Semiconductor Industry ◽  
Small Diameter ◽  
Depth Resolution ◽  
Detection Sensitivity

Over the past decade secondary ion mass spectrometry (SIMS) has played an increasingly important role in the characterization of electronic materials and devices. The ability of SIMS to provide part per million detection sensitivity for most elements while maintaining excellent depth resolution has made this technique indispensable in the semiconductor industry. Today SIMS is used extensively in the characterization of dopant profiles, thin film analysis, and trace analysis in bulk materials. The SIMS technique also lends itself to 2-D and 3-D imaging via either the use of stigmatic ion optics or small diameter primary beams.By far the most common application of SIMS is the determination of the depth distribution of dopants (B, As, P) intentionally introduced into semiconductor materials via ion implantation or epitaxial growth. Such measurements are critical since the dopant concentration and depth distribution can seriously affect the performance of a semiconductor device. In a typical depth profile analysis, keV ion sputtering is used to remove successive layers the sample.

Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

2009 ◽  
Vol 62 (4) ◽  
pp. 549-555 ◽  
Author(s):  
HABIB ABBASI ◽  
MOHAMMAD EBRAHIMZADEH MOUSAVI ◽  
MOHAMMAD REZA EHSANI ◽  
ZAHRA EMAM d-JOMEA ◽  
MOHARAM VAZIRI ◽  
...  
Keyword(s):  
Starter Culture ◽  
Low Fat ◽  
Incubation Temperatures
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