scholarly journals Development of enriced butter

2021 ◽  
Vol 17 (5) ◽  
pp. 15-21
Author(s):  
N. S. Bezverkhaya ◽  
O. A. Ogneva
Keyword(s):  
Milk Fat ◽  
Food Product ◽  
Research Area ◽  
Quality Characteristics ◽  
Stress Factors ◽  
Human Society ◽  
Melissa Officinalis ◽  
Plant Component ◽  
Organoleptic Characteristics ◽  
Concentrated Milk

At present the issues related to the prevention of diseases of the 20th century that arise with the development of human society and include external (infection, climate change, ecology) and internal (stressful situations, weakening of immunity, metabolic problems) reasons caused by the modern lifestyle are the topical issues of the world community. A characteristic feature of a modern person’s life is a constant lack of free time, inadequate sleep, a sedentary lifestyle and, most importantly, an unbalanced diet. Taking into account regular stress factors, there is an increased physiological need of the human body for micro- and macronutrients that come with food. The lack of these elements, along with increasing mental and physical stress, leads to poor health and occurrence of diseases. Butter is traditional food in an average person’s diet. Butter is a highly nutritious food product where milk fat is concentrated. Milk fat contains many valuable ingredients such as water, phospholipids, lactose and complete proteins. The development of butter enriched with vegetable fillers is a topical research area. Lemon balm (Melissa officinalis L.) has great prospects as a plant component. The aim of the research is to develop fortified butter. To achieve this goal, the following tasks have been formulated: to assess the effect of Melissa officinalis L. herbal additive on the organoleptic characteristics of the enriched butter; to conduct an experimental assessment of the quality characteristics of experimental samples of butter with Melissa officinalis L. as a fortified product; to determine changes in the quality characteristics of Melissa officinalis L. enriched butter during storage; to develop a recipe for enriched butter with Melissa officinalis L. herbal additive.

scholarly journals Effect of somatic cells count of raw caw milk on the fermentation process and quality of ayran

2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Ivelina Ivanova ◽  
Ahmet Uzatici ◽  
Ertugrul Bilgueu ◽  
Tatyana Balabanova ◽  
Galin Ivanov
Keyword(s):  
Lactic Acid ◽  
Milk Fat ◽  
Fermentation Process ◽  
Scientific Information ◽  
Starter Culture ◽  
Somatic Cells ◽  
Raw Milk ◽  
Quality Characteristics ◽  
Cow Milk ◽  
Organoleptic Characteristics

The present study aimed to provide scientific information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of ayran. Test ayran samples were produced from three different batches of cow milk with low (<400,000 cells.cm-3), medium (between 500,000 and 600,000 cells.cm-3) and high (1000,000 cells.cm-3) SCC, respectively. The main physicochemical parameters as pH, total solids, milk fat, protein, lactose, lactic acid content and microbiological parameters as somatic cells count (SCC) and total viable count (TVC) of raw milk and ayran samples were studied. During the first coagulation stages, the higher SCC in the milk seems to have an inhibiting effect on the development of the lactic acid bacteria from the starter culture and on the fermentation process, respectively. Nevertheless, SCC of the raw milk did not have a significant effect on the composition of the ayran. The increase in the SCC values up to 1000,000 cells.cm-3 in the raw cow’s milk affected negatively the organoleptic characteristics of the ayran made from it. Practical applications:The knowledge for the effect of SCC of raw caw milk on the fermentation process allows us to optimize the technology parameters for production of ayran and to improve its quality characteristics. The data from sensory analysis of ayran samples produced by milks with different SCC will provide additional information for the importans of the implementation of the monitoring of somatic cells in raw caw milk quality control.

scholarly journals Kadar Zat Besi (Fe) dan Daya Terima Flakes Talas (Colocasia esculenta (L.) Schott) dengan Substitusi Bayam (Amaranth sp.)

Jurnal Gizi ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 95
Author(s):  
Aan Sofyan ◽  
Naziela Eldiana Husna AZ
Keyword(s):  
Product Development ◽  
Nutritional Quality ◽  
Local Food ◽  
Food Product ◽  
Quality Characteristics ◽  
Colocasia Esculenta ◽  
Physical Chemical

Flakes is a type of practical cereal food product that can be used for breakfast. Flakes product development is needed to improve physical, chemical and nutritional quality characteristics. Taro as a source of local food can be processed for basic ingredients of flakes. The combination of taro and spinach is expected to be an alternative diversification of flakes products that can be a source of Fe and can be accepted by panelists. The purpose of this study is to analyze the levels of Fe in taro flakes products with spinach substitution. The study was conducted by making variations oftaro-based flakes with different percentages of spinach paste substitution, namely: SB1 (100: 0); SB2 (90:10); SB3 (80:20); SB4 (70:30). The results of the analysis of iron flakes content in a row are 20.56; 25.83; 30.77; and 34.25 mg/kg, while the results of the acceptability analysis showed that flakes with spinach substitution of 0% (SB1) was more acceptable both in the aspect of aroma, taste, texture, color, and overall.Keyword: flakes, taro, spinach, iron, acceptability

scholarly journals ՁԻԹԱՊՏՂԻ ՅՈՒՂՈՎ ՀԱՐՍՏԱՑՎԱԾ ԿԱԹՆԱՇՈՌԱՅԻՆ ԱՐՏԱԴՐԱՆՔԻ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 98-103
Author(s):  
G. Zh. Hakobyan ◽  
M. G. Karakhanyan
Keyword(s):  
Milk Fat ◽  
Functional Food ◽  
Food Production ◽  
Unsaturated Fatty Acids ◽  
Food Product ◽  
Cottage Cheese ◽  
Oil Emulsion ◽  
Skimmed Milk ◽  
Safety Indices ◽  
Cheese Production

In the technology of cottage cheese production the milk fat was completely substituted by milk and vegetable oil emulsion, which had been derived from skimmed milk and olive oil with the ratio of 50:50. The organoleptic, physicochemical and safety indices of the food product have been investigated. The produced cottage cheese can be used in the technology for functional food production due to the large content of useful unsaturated fatty acids, vitamins and antioxidants.

scholarly journals KARAKTERISTIK ORGANIOLEPTIK OTAK-OTAK IKAN YANG DIBERI EDIBLE COATING KARAGINAN DENGAN PENAMBAHAN ASAP CAIR

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Eka Irma Q Bariah ◽  
Siegfried Berhimpon ◽  
Eunike Louisje Mongi
Keyword(s):  
Environmentally Friendly ◽  
Food Product ◽  
Edible Coating ◽  
The Other ◽  
Liquid Smoke ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
New Type ◽  
Completely Randomized Design

Edible coating is a new type of packaging made of biopolymer. The advantages of edible coating is enable to protect the food product, the original appearance of the product can be maintained and the product can be eaten as well as environmentally friendly. The study aim was to look at the organoleptic characteristics of fish cake coated with edible coating of carrageenan were given a liquid smoke. The treatments  given were variation of carrageenan concentration i,e. 0%, 1%, 1,5%, 2%, 2,5%, 3%. The experiment was designed using a Completely Randomized Design (CRD). To determine the effect of treatments, the data were tested using organoleptical tests consists of hedonic and texture.The results shown that hedonic test of the appearance and color of the raw sample have significant effect (p>0,05), while the other test showed no significant effect (p>0,05). However, the organoleptical score for taste, smell and texture shown a tendency that the fish cake coated, have  higher score than without coated. Keywords: Edible coating, Carrageenan, Fish cake, Liquid smoke.

scholarly journals Influence of climate change on the manifestation of winter-spring stress factors for apricot in the prikubansky zone of the krasnodar region

2019 ◽  
Vol 1 (1) ◽  
pp. 25-28
Author(s):  
I. A. Dragavtseva ◽  
A. S. Morents ◽  
I. Yu. Savin ◽  
A. P. Kuznetsova
Keyword(s):  
New Jersey ◽  
Low Temperature ◽  
Frost Resistance ◽  
Research Area ◽  
Stress Factors ◽  
Environment Interaction ◽  
Period 2 ◽  
Krasnodar Region ◽  
Spring Frosts

The results of analysis of long-term changes in the risk of apricot damage in spring frosts in the Krasnodar region are presented. The phenomenon of changing the ranks of the probability of the manifestation of low-temperature minima in two long-term periods (19852000 and 2001-2017) is revealed. It is shown that the change of ranks from the first to the second period occurs for varieties Krasnoshcheky and Gerdel 1-22 practically the same throughout the research area, which indicates a very weak contribution of ecological differences between geographic points in the phenomenon of genotype-environment interaction. The variety of New Jersey is almost consistently ranked third (the most unstable) in all regions except for Ust-Labinsk in the period 1985-2000. It is shown that apricot varieties differ in frost-resistance homeostasis. Variety Krasnoshcheky in period 1 and period 2 has differences in the probability of manifestation of low-temperature minima 29.7 and 35.3; variety Zherdel 1-22 25.2 and 29.5; and the grade of New Jersey is 25.0 and 41.1. The most homeostatic frost resistance in the Gerdel variety is 1-22.

scholarly journals QUALITY CHARACTERISTICS OF FRESH AND FROZEN MEAT FROM RABBITS FED DIFFERENT LEVELS OF GLIRICIDIA SEPIUM

2021 ◽  
Vol 21 ◽  
pp. 170-180
Author(s):  
S. O. Awonorin ◽  
E. K. Ingbian ◽  
A. T. Girgih ◽  
J. A. Ayoade ◽  
S. N. Carew
Keyword(s):  
Frozen Storage ◽  
Live Weight ◽  
Gliricidia Sepium ◽  
Quality Characteristics ◽  
Fat Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Different Levels

This study compares the effects of different levels (0 to 50%) of Gliricidia sepiun leaves on the processing, proximate composition, and organoleptic characteristics of male and female rabbits using a 3 x 2 x2 factorial design. The effect of 8 weeks of cold storage at - 20+20 C on acceptability of the rabbit meat was also evaluated. The data obtained showed that the live-weight, dressing percentage, and fat content of the rabbits fed 25% Gliricidia sepium were higher than those from 0 % (control) or 50 % level at 10 weeks old. The total cooking losses were higher by 15 to 24% in the frozen roasts, due mainly to increased drip and evaporative losses which were also slightly higher in the female carcasses. The expressible moistrue index (EMI) increased in the frozen samples, and no significant difference (P>0.05) was found to be attributable to diet. The final moisture content and cook yield of the frozen samples decreased, whereas the ash content was not significantly affected by sex or diet. However, the protein and fat contents, and pH increased regardless of sex in all the cooked samples. The sensory evaluation results are suminarized as follows: (1) fresh roasts from rabbits fed 25% Gliricidia sepiun were preferred, possibly, influenced by tenderness scores and slightly higher fat content; and (2) meat roasts from the frozen samples did not differ on overall acceptability, although the palatability scores diminished at the end of 8 weeks of frozen storage, and panelists did not detect any significant differences (P>0.05) attributable to diet or sex.

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

scholarly journals Application of the Agrimonia eupatoria L. Extract for the Kvases Production

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 35-43
Author(s):  
Yuliya Miller ◽  
Olga Golub ◽  
Karina Zakharova
Keyword(s):  
Ascorbic Acid ◽  
Test Methods ◽  
Quality Characteristics ◽  
Maximum Amount ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Chemical Parameters ◽  
Organoleptic Characteristics ◽  
Physical And Chemical ◽  
Active Substances

The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics

scholarly journals The effect of probiotic crops and lipolytic enzymes on the properties of dairy products in the cheese biotechnology under development

2021 ◽  
Vol 11 (2) ◽  
pp. 290-298
Author(s):  
Yu. G. Sturova ◽  
A. V. Grishkova ◽  
V. V. Konshin
Keyword(s):  
Milk Fat ◽  
Nutritional Value ◽  
Raw Materials ◽  
Starter Culture ◽  
Organoleptic Characteristics ◽  
Pregastric Lipase ◽  
Soft Cheese ◽  
Functional Product ◽  
High And Low Temperatures ◽  
Hydrolysis Of

This article aims to evaluate the influence of probiotic microorganisms and pregastric lipase on organoleptic and biochemical characteristics of soft cheese made from a mixture of milk and buttermilk. The study was designed to determine how the temperature and exposure at this temperature affect the growth and development of lactose and bifidobacteria, as well as their quantity in the finished product. In order to increase the biological and nutritional value of the developed soft cheese, protein-carbohydrate raw materials rich in vitamins A, B12, D, E, phosphate and minerals were introduced into the production mixture. The addition of buttermilk increased the biological value of the product and improved its consistency. The taste and consistency of cheese was improved by a pregastric lipase preparation, widely used in the cheesemaking industry for production of various cheeses with high and low temperatures of the second heating. As a result of directed lipolysis, the finished product accumulates free fatty acids and diacylglycerols, acting as plasticizers and affecting the texture and organoleptic characteristics of the cheese. The results show that combining buttermilk and milk in an optimal ratio and addition of lipase produce a product with the best physicochemical parameters and a maximum evaluation of organoleptic characteristics. In the presence of a probiotic starter culture (provided there is a ready-made substrate), an active synthesis of enzymes necessary for the complete hydrolysis of milk fat begins. This all creates a functional product.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

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