scholarly journals RESEARCH OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COMPRESSED CHERRY TOMATOES WITH STRAWBERRY PUREE

2021 ◽  
Vol 10 (56) ◽  
Author(s):  
N.V Makarova ◽  
◽  
M.S Voronina ◽  
A.N Gulyaeva ◽  
A.V Shishkova ◽  
...  
Keyword(s):  
Organoleptic Properties ◽  
Physico Chemical ◽  
Cherry Tomatoes

scholarly journals Polysaccharide based edible coating on sapota fruit

2016 ◽  
Vol 30 (4) ◽  
pp. 551-557 ◽  
Author(s):  
Joslin Menezes ◽  
K.A. Athmaselvi
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Chemical Parameters ◽  
Organoleptic Properties ◽  
Physico Chemical ◽  
Significant Difference ◽  
Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

scholarly journals Relevance of application of irradiated starter cultures to production of fermented milk products

2020 ◽  
Vol 7 (4) ◽  
pp. 242-249
Author(s):  
D. A. Zhuravleva ◽  
A. V. Kazakov ◽  
I. S. Selezneva ◽  
A. A. Baranova
Keyword(s):  
Fermented Milk ◽  
Starter Cultures ◽  
Biologically Active ◽  
Research Model ◽  
Organoleptic Properties ◽  
Milk Products ◽  
Physico Chemical ◽  
Active Substances ◽  
Important Significance ◽  
Fermented Milk Products

Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

scholarly journals Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

2017 ◽  
Vol 10 (1) ◽  
pp. 23
Author(s):  
Soffy Soetji Widarti ◽  
Hari Purnomo ◽  
Djalal Rosyidi
Keyword(s):  
Protein Content ◽  
Meat Product ◽  
Consumer Preference ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Physico Chemical ◽  
Significant Difference ◽  
Effectivity Index ◽  
Completely Randomized Design ◽  
Carbohydrate Contents

<p class="p1">Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa <span class="s1">Tenggara. </span>The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. <span class="s1">The observations were carried out on four </span>restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P &lt; 0.05). <span class="s2">Based on the effectivity index </span>analysis, it can be concluded that the best samples was originated from restaurant A.</p>

scholarly journals Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

2019 ◽  
Vol 7 (11) ◽  
pp. 810-814
Author(s):  
Olabisi Theresa Ademosun ◽  
Kolawole Oluseyi Ajanaku ◽  
Abiodun Humphrey Adebayo ◽  
Mary Omolara Oloyede ◽  
Daniel Uche Okere ◽  
...  
Keyword(s):  
Tomato Juice ◽  
Organoleptic Properties ◽  
Physico Chemical

scholarly journals Studi Tentang Preferensi Konsumen, Sifat Fisiko Kimia dan Nilai Organoleptik Sei Daging Babi asal Kupang (Nusa Tenggara Timur)

2017 ◽  
Vol 10 (1) ◽  
pp. 23
Author(s):  
Soffy Soetji Widarti ◽  
Hari Purnomo ◽  
Djalal Rosyidi
Keyword(s):  
Protein Content ◽  
Meat Product ◽  
Consumer Preference ◽  
Organoleptic Properties ◽  
Randomized Design ◽  
Physico Chemical ◽  
Significant Difference ◽  
Effectivity Index ◽  
Completely Randomized Design ◽  
Carbohydrate Contents

<p class="p1">Pork sei is a meat product from Kupang (East Nusa Tenggara) that produced traditionally using curing and smoking methods. The purpose of this study was to observe consumer preference, physico-chemical and organoleptic properties of pork sei which is currently very popular in East Nusa <span class="s1">Tenggara. </span>The research was carried out by the method of observation and experiment using Completely Randomized Design with three replications. <span class="s1">The observations were carried out on four </span>restaurants and pork sei consumer in Kupang. Variables measured were moisture, protein, fat and carbohydrate contents, pH, and organoleptic test including color, texture, taste and tenderness. The results showed that there was no significant difference among pork sei originated from the four selected restaurants on fat content, carbohydrate content, pH, texture and tenderness. However, the protein content, taste and color were different significantly (P &lt; 0.05). <span class="s2">Based on the effectivity index </span>analysis, it can be concluded that the best samples was originated from restaurant A.</p>

Antibacterial efficacy of ethyl pyruvate treatment against Escherichia coli O157:H7 and Salmonella Typhimurium on cherry tomatoes

2021 ◽  
Author(s):  
G. Ucak Ozkaya ◽  
A. Besir ◽  
E. Metin ◽  
M.Z. Durak
Keyword(s):  
Escherichia Coli ◽  
Ethyl Pyruvate ◽  
Colour Properties ◽  
Escherichia Coli O157 ◽  
Antibacterial Efficacy ◽  
Organoleptic Properties ◽  
E Coli ◽  
Two Temperatures ◽  
Pathogen Populations ◽  
Cherry Tomatoes

ABSTRACTCherry tomatoes inoculated with Escherichia coli O157:H7 and Salmonella Typhimurium were treated with vaporised ethyl pyruvate (EP). The changes of microbial and organoleptic properties of the samples during storage were investigated at two temperatures (4 and 10 °C) and four EP concentrations (0, 42, 105, and 420 ppm) for 7 days at 4 °C and for 5 days 10 °C. After 3 days, 4.3 log and 3.6 log reductions in E. coli O157:H7 numbers were detected in cherry tomatoes treated with 42 ppm EP at 4 °C and at 10 °C, respectively. The highest EP treatment (420 ppm) led to 5.7 log CFU g−1 E. coli O157:H7 reduction after 1 day at 4 and 10 °C. The reduction of Salmonella Typhimurium on samples treated with 420 ppm EP was 7.7 log CFU g–1 after 1 day at 4 °C, and 6.9 log after 1 day at 10 °C. The treatment of EP can be effective at decreasing pathogen populations and can protect the organoleptic and colour properties of fresh produce.

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