scholarly journals Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis

2020 ◽  
Vol 4 (2) ◽  
pp. 1-14
Author(s):  
AYŞE GÜNEŞ BAYIR ◽  
Mehmet Gültekin Bilgin ◽  
Sümeyra Seyma Kutlu ◽  
Dilber Demirci ◽  
Fatma Nur Gölgeci
Keyword(s):  
Sensory Analysis ◽  
Antibacterial Effect ◽  
Ph Value ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Syzygium Aromaticum ◽  
Insect Repellent ◽  
Iso Standards ◽  
Anti Inflammatory

Clove (Syzygium aromaticum) is an aromatic bud has antioxidant, antifungal, antiviral, antimicrobial, antidiabetic, anti-inflammatory, anti-thrombotic, anesthetic, analgesic and insect repellent effects. Propolis is a sticky resinous material with same properties like clove. Therefore, the aim of this study was to produce probiotic yoghurts added propolis (0.03%) and clove in different concentrations (0.1%, 0.3% and 1.0%). Five different probiotic yoghurts were produced, and analyzed for their microbiological, chemical and sensory properties. Microbiological analyzes of probiotic yoghurts were carried out according to IDF and ISO standards. Their chemical and sensory analysis were performed according to Turkish Standards Data were analyzed by SPSS. Propolis showed antibacterial effect except S. thermophilus while clove improve the development of bacteria especially Bifidobacterium. The titratable acidity of all groups was increased while their pH value was decreased. Propolis showed antibacterial effect except S. thermophilus while clove improved the development of bacteria especially Bifidobacterium. Clove and propolis together changed the microbiological, chemical and sensory properties of probiotic yoghurts while probiotic yoghurt with propolis got the lowest score according to sensory properties.

scholarly journals PHYSICAL-CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF FRUCTOOLIGOSACCHARIDES ENRICHED YOGURT

2018 ◽  
Vol 5 (3) ◽  
pp. 97-103
Author(s):  
Dalila Lima Pádua ◽  
Valéria Ribeiro Maitan ◽  
Márcio Ramatiz Lima Santos
Keyword(s):  
Lactic Acid ◽  
Sensory Analysis ◽  
Purchase Intention ◽  
Bacterial Flora ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Physical Chemical ◽  
Hedonic Scale

The functional foods present many health benefits besides their nutritional values pertinent to their chemical composition. They can play an important role on reducing the risk of chronic-degenerative diseases, like cancer, diabetes and others. The prebiotics are non-digestive fibers by the human body, but they increase the intestinal bacterial flora. Among these prebiotics are the fructooligosaccharides. This research aims to evaluate the physical-chemical, microbiological and sensory properties of fructooligosaccharides enriched yogurt. Sensory analysis was performed with 50 non-trained panelists using a structured nine point Hedonic scale for acceptance and buying intention. Microbiological (thermo-tolerant coliforms and salmonella sp/25g) and physical-chemical analyses (pH, titratable acidity expressed as, lactic acid concentration, and soluble solids as °Brix) were carried out in triplicate. All results were submitted to ANOVA and Tukey Test at 5 % of significance to verify the interaction between the averages. The acceptance was 7.9 indicating that product is according to "Liked very much" parameter. The purchase intention response showed 34% of panelists declaring that they would buy the yogurt if they could. The microbiological analysis were negative for thermo-tolerant coliforms and samonella sp./25g. Physical-chemical results were according to other similar products with average of pH 4.45, titratable acidity 0.82 g lactic acid/100 mL, and 22º Brix. Physical-chemical, microbiological and sensory analysis are in accordance to the Brazilian legislation.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Enzyme‐assisted extraction of essential oils from Syzygium aromaticum

2011 ◽  
Vol 1 (6) ◽  
pp. 248-254
Author(s):  
R. Amudan ◽  
D. V. Kamat ◽  
S. D. Kamat
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Steam Distillation ◽  
Antibacterial Effect ◽  
Chemical Extraction ◽  
Syzygium Aromaticum ◽  
Clove Oil ◽  
Zone Size ◽  
Structure Quality ◽  
Assisted Extraction

The essential oil of clove ( Syzygium aromaticum) holds an important positionamongst widely used essential oils. A typical steam distillation processfor the extraction of clove oil provides a 10.1% yield. Recent studies involvedthe use of enzymes such as pectinase, amylase, lignocellulase, and cellulaseon the powder of clove buds, prior to extraction. The traditional methods ofphysical and chemical extraction are effective but may affect the structure,quality and yield of the phytochemicals extracted. In the current study,hence, enzymes specific for action on the cell wall have been used in the pretreatment prior to extraction, to enhance the quality and yield of the phytochemicalsextracted. The results indicated that all the enzymes, gave morethan 50% higher yield than control in terms of weight of extracted essentialoil. A mixture of the enzymes gave the highest yield of 17.82%. Gas chromatographyresults indicated that the essential oil extracted using amylase hada maximum eugenol content of 70%, in comparison with the eugenol content(62–68%) in the essential oils extracted using the rest of the enzymes.Antibacterial activity of all the extracts was studied on methicillin â€resistantStaphylococcus aureus  (MRSA). The essential oil extracted by using amylaseinhibitedMRSA, showed a zone size of 40 mm, whereas the essential oil extractedby using lignocellulase showed a zone size of 45 mm. The gas chromatogramindicated the maximum number of peaks in this extract, whichcould be producing a combined antibacterial effect on the organism. Thespecific gravity values of the essential oil extracted using lignocellulase andamylase was 1.051 and 1.062, respectively, whereas the control had a specificgravity of 1.015.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals Modulatory effect of Syzygium aromaticum and Pelargonium graveolens on oxidative stress and inflammation

2018 ◽  
Author(s):  
Ilias Marmouzi ◽  
El Mostafa Karym ◽  
Rachid Alami ◽  
Meryem El Jemli ◽  
Mourad Kharbach ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Essential Oils ◽  
Toxic Effect ◽  
Tetrahymena Pyriformis ◽  
Syzygium Aromaticum ◽  
Minimal Risk ◽  
Pelargonium Graveolens ◽  
Anti Inflammatory

AbstractBackgroundTherapy combination is defined as disease treatment with two or more medication to acheive efficacy with lower doses or lower toxicity. Regarding its reported toxicities and efficacy, the Essential Oils (EOs) from Syzygium aromaticum (SA) and Pelargonium graveolens (PG) were combined for in vitro and in vivo assays and toxicities.MethodsThe Essential Oils and mixture were tested for in vivo/in vitro antioxidant and anti-inflammatory activities. The assays included the animal model of acute inflammation (carrageenan model), the protective effect on H2O2/Sodium nitroprissude induced stress in Tetrahymena pyriformis, and the in vitro antioxidant assays.ResultsThe chemical analysis of the investigated Oils has lead to the identification of Eugenol (74.06%), Caryophyllene (11.52%) and Carvacrol acetate (7.82%) as the major element in SA; while PG was much higher in Citronellol (30.77%), 10-epi-γ-Eudesmol (22.59%), and Geraniol (13.95%). In our pharmacological screening of samples, both Oils demonstrated good antioxidant effects. In vivo investigation of the antioxidant activity in the protozoa model (T. pyriformis) demonstrated a lesser toxic effect of EOs mixture with no significant differences when oxidative stress markers and antioxidant enzymes (MDA, SOD and CAT) were evaluated. On the other hand the in vivo model of inflammatory response to carrageenan demonstrated a good inhibitory potential of both EOs. The EOs Mixture demonstrated equivalent bioactivity with lower toxic effect and minimal risk for each compound.ConclusionsThe results from this study indicate that EOs mixture from SA and PG demonstrated promising modulatory antioxidant/anti-inflammatory effect, which suggest an efficient association for therapy.

scholarly journals Determination of titratable acidity in white wine

2007 ◽  
Vol 52 (2) ◽  
pp. 169-184 ◽  
Author(s):  
Milos Rajkovic ◽  
Ivana Novakovic ◽  
Aleksandar Petrovic
Keyword(s):  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Ph Value ◽  
Titratable Acidity ◽  
White Wine ◽  
Selective Electrode ◽  
Alcohol Fermentation ◽  
Standard Methods ◽  
Illegal Acts

The amount of titration acid in must is in the largest number of cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than must, and according to Regulations, titratable acidity is in the range of 4.0-8.0 g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the form of salts (tartar or argol) during alcohol fermentation. For wines that contain less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that is, that during the preparation some illegal acts were done. Because of that, the aim of this paper is to determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

scholarly journals Development of khoa based roll

2019 ◽  
Author(s):  
S. Shrimanwar Megha ◽  
K. D. Chavan
Keyword(s):  
Experimental Data ◽  
Standard Method ◽  
Sensory Quality ◽  
Ph Value ◽  
Titratable Acidity ◽  
Cocoa Powder ◽  
Total Solids ◽  
Overall Acceptability ◽  
The Mean ◽  
Experimental Trials

The khoa roll samples were prepared by using of 0.5, 1.0, 1.5, 2.0, 2.5, 3.0 and 3.5 per cent cocoa powder and @ 22% sugar. On the basis of sensory evaluation, without addition of cocoa powder (T0), addition of 2.0% cocoa powder (T1), 2.5% cocoa powder (T2) and 3.0% cocoa powder (T3) and 22% sugar level were selected for experimental trials. The experimental samples were evaluated for sensory,chemical and microbiological qualities. Experimental data was analyzed using standard method. The sensory attributes i.e. colour and appearance, body and textureflavour and overall acceptability of the khoa roll samples significantly differed (P less than 0.05) due to addition of cocoa powder. The sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the product ranged from 7.58 to 8.06, 7.60 to 8.06, 7.60 to 8.20 and 7.60 to 8.20. There was significant differences (P less than 0.05) with respect to fat, protein, lactose, total solids, titratable acidity and pH of khoa roll samples due to addition of cocoa powder. The mean fat, protein, lactose, total solids, titratable acidity and pH value ranged from 21.4 to 21.84 %, 17.31 to 18.74 %, 23.43 to 23.48 %, 67.27 to 69.63, 0.62 to 0.68 % LA and 6.18 to 6.21, respectively. The SPC and YMC count ranged from 5.4 x 102cfu/g (T0) to 8.2 x 102cfu/g (T3), 2.2 x 102cfu/g (T0) to 10.6 x 102cfu/g (T3), respectively. On the basis of results of sensory quality the better quality khoa roll can be prepared by blend of 2.5 per cent cocoa powder and 22 % sugar in khoa.

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