ANALYSIS OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF YOGHURT WITH BIFIDOBACTERIUM IN BELARUS.

2020 ◽  
Vol 14 (1(51)) ◽  
pp. 79-92
Author(s):  
I. V. Podorozhniaya ◽  
S. S. Vetokhin
Keyword(s):  
Water Activity ◽  
Freezing Point ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Nonfat Milk ◽  
Milk Solids ◽  
Physical And Chemical ◽  
And Chemical Properties

The values of freezing point, titratable and active acidities, conductivity, water activity, humidity, nonfat milk solids the of samples of market bioyoghurt were analyzed. They significantly differ from the same row milk indicators. So, they demonstrated lower values of freezing point, active acidity, water activity, humidity, and increased values of titratable acidity and conductivity, and nonfat milk solids. A large dispersion of the studied products’ properties was found for each manufacturer production as well as between producers. Yoghurts with Bifidobacterium that were produced at the Brest region had the highest values of рН, nonfat milk solids and lowest values of freezing point and humidity. This fact evidences the manufacturer has a well-established technological process for the production of bioyogurt and traceability of raw milk supply. The boundaries of the confidence intervals of physical and chemical properties both by individual manufacturers and jointly were determined. A close relationship between conductivity and freezing point in bioyoghurts of some manufacturers has been found. The dynamics of their changes in last years is traced.

scholarly journals Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1476
Author(s):  
Ana Cristina Ferrão ◽  
Raquel P. F. Guiné ◽  
Elsa Ramalhosa ◽  
Arminda Lopes ◽  
Cláudia Rodrigues ◽  
...  
Keyword(s):  
Discriminant Analysis ◽  
Physical Properties ◽  
Water Activity ◽  
Induction Time ◽  
Oxidation Stability ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Nutritional Characteristics ◽  
Physical And Chemical ◽  
And Chemical Properties

Hazelnuts are one of the most appreciated nuts worldwide due to their unique organoleptic and nutritional characteristics. The present work intended to analyse several physical and chemical properties of different hazelnut varieties grown in Portugal, namely Tonda de Giffoni, Grada de Viseu, Segorbe, Longa de Espanha, Butler, Gunslebert, and Negreta. In general, the results revealed statistically significant differences between the varieties under study. The Gunslebert had more elongated hazelnuts and with heavier shelled fruits, while the kernels of the Grada de Viseu revealed to be heavier. Grada de Viseu was harder in the shell, Gunslebert had a harder core, and Segorbe was more resistant to fracture. Fat was the more representative component for all varieties and in some cases the values of moisture and water activity were over the recommended amount (≥0.62). Tonda de Giffoni was the variety with the highest induction time, indicating the highest oxidation stability. Moreover, discriminant analysis revealed that the variables more important to distinguish the varieties were protein (λ = 0.007) and water activity (λ = 0.010). The results of this study help to better understand the differences between some hazelnut varieties that are cultivated in Portugal, which gives important hints for all players in the hazelnut sector.

scholarly journals Blueberry jam: sensorial analyzes and effect of storage on physical and chemical properties.

2014 ◽  
Vol 5 (1) ◽  
pp. 19
Author(s):  
Daniela Helena Pelegrine Guimarães ◽  
Gisele Leticia Alves ◽  
Amanda Faria Querido
Keyword(s):  
Water Activity ◽  
Reducing Sugars ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Skin ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Physical And Chemical ◽  
And Chemical Properties

<p>The proposal of the present research includes eight Blueberry jam formulations, from Rabbiteye species (Climax and Powder Blue varieties). For gelling, four formularizations were used: synthetic ATM pectin (F1), pectin obtained from passion fruit skin extraction (F2), synthetic BTM pectin (F3), and synthetic BTM pectin mixed with gums mixture (F4). Product Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. According with sensorial tests and the Anova results, it could be concluded that the two more accepted formularizations were: F2 and F4 (For Climax variety) and F1 e F4 (for Powder Blue variety). Therefore, these formulations were evaluated for pH, total soluble solids, titratable acidity, water activity, total and reducing sugars, total and anthocyanins, from the first day of storage and after 30, 90 and 120 days to analyze the storage effect on jam characteristics. Jam processing reduces anthocyanins content (about 57% for conventional formulations and 35% for light jam); however, the jam may still be considered anthocyanins source, owing to the high content even after processing. After 40 storage days a significant decrease on jam anthocyanin levels was observed, except the products with higher sugar contents. Comparing the anthocyanin levels at time zero and after 120 days of storage, it appears that the decrease in pigment concentration was higher in the climax of fruit variety (approximately 44%). After 30 days of storage, the percentage of acidity, pH, water activity, moisture and soluble solids content remained constant.</p><p>&nbsp;</p><p>DOI: 10.14685/rebrapa.v5i1.150</p>

scholarly journals Physical and Chemical Properties of Some European Plum Cultivars (Prunus domestica L.)

2013 ◽  
Vol 41 (2) ◽  
pp. 499 ◽  
Author(s):  
Mira Elena IONICA ◽  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Sina COSMULESCU ◽  
Mihai BOTU
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Research Station ◽  
Physical And Chemical Properties ◽  
Prunus Domestica ◽  
Total Anthocyanins ◽  
Physical And Chemical ◽  
And Chemical Properties

Fruits from twelve plum cultivars (Prunus domestica L.), were analyzed in terms of physical and chemical characteristics. The fruits trees were grown in a trial at University of Craiova - Fruit Growing Research Station (SCDP) Valcea, which is located in Bujoreni, an important Romanian plum production area. Fruits were picked at harvest maturity. Several analyzes were performed, such as fruit linear dimensions, size index, fruit weight, dry matter, soluble solids content, titratable acidity, total anthocyanins, malic, tartaric and citric acids content. The best features in terms of physical and chemical properties proved to be found in ‘Alina’, ‘Alutus’, ‘Tuleu Timpuriu’, ‘Oltenal’ and ‘Renclod Althan’.

scholarly journals Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages

2010 ◽  
Vol 79 (9) ◽  
pp. S101-S106 ◽  
Author(s):  
Zuzana Procházková ◽  
Michaela Dračková ◽  
Alena Saláková ◽  
Leo Gallas ◽  
Matěj Pospiech ◽  
...  
Keyword(s):  
Water Activity ◽  
Dry Matter ◽  
Muscle Protein ◽  
Chemical Properties ◽  
Dry Matter Content ◽  
Physical And Chemical Properties ◽  
Calibration Models ◽  
Physical And Chemical ◽  
And Chemical Properties

The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by crossvalidation. The following statistical values were obtained: R (correlation coefficient) = 0.997 and SEC (standard error of calibration) = 0.002 for water activity, R = 0.966 and SEC = 0.023 for pH, R = 0.995 and SEC = 0.970 for dry matter content, R = 0.995 and SEC = 0.045 for salt content, R = 0.965 and SEC = 0.652 for non collagen muscle protein, R = 0.996 and SEC = 0.559 for fat content. The results of the study showed that FT-NIR is a suitable method for rapid analysis of physical and chemical properties of sausages.

scholarly journals Promising areas of zeolite application in milk purification from toxic elements

2019 ◽  
Vol 48 (1) ◽  
pp. 143-149
Author(s):  
Айтбек Какимов ◽  
Aitbek Kakimov ◽  
Жайнагуль Какимова ◽  
Zhaynagul Kakimova ◽  
Ирина Смирнова ◽  
...  
Keyword(s):  
Natural Zeolite ◽  
Toxic Elements ◽  
Chemical Properties ◽  
Raw Milk ◽  
Physical And Chemical Properties ◽  
Milk Samples ◽  
Lead And Cadmium ◽  
East Kazakhstan ◽  
Physical And Chemical ◽  
And Chemical Properties

The article reveals the data on lead and cadmium content in raw milk samples taken in seven areas located in two districts of Semey Territory of East Kazakhstan Region (Abay and Ayagoz Districts). The authors determined high content of lead (from 0.11 to 0.15 mg/l) in milk samples taken in the populated areas which are located closer to the territory of the former Semipalatinsk Nuclear Test Site. To reduce the content of toxic elements in raw milk the authors developed an experimental filtration unit using natural zeolite brought from Tarbagataysky deposit (East Kazakhstan Region) as sorption-filtering material. Natural zeolite module SiO2/Al2O3 consists of 6.3 units which characterizes it as a high-purity clinoptilolite, highly efficient sorption ion-exchange material. As a result of the experiments the authors determined that natural zeolite taken from Tarbagataysky deposit of East Kazakhstan Region shows sorption properties in relation to lead and cadmium ions. Zeolite application as a sorption-filtering material helps reduce cadmium and lead ion content in milk during filtration. The most suitable processing parameters of milk filtration which help change the content of the considered elements significantly are the following: filtration temperature should be 18–20°C, pump rotation frequency – 300 rpm with filter of the experimental unit which consists of 200 g of natural zeolite. Besides, the authors studied the changes in organoleptic, physical and chemical properties of milk during filtration. The authors determined that organoleptic, physical and chemical properties during milk filtration using natural zeolite as a sorption-filtering material do not change and comply with the regulatory requirements which specify fresh milk quality parameters. Titratable acidity of milk reduces insufficiently.

scholarly journals Jambolan nectar: physical and chemical properties due to formulation ingredients

2020 ◽  
Vol 9 (5) ◽  
pp. e161953212
Author(s):  
Jackeline Cintra Soares ◽  
Manoel Soares Soares Júnior ◽  
Iramaia Angélica Neri Numa ◽  
Gláucia Maria Pastore ◽  
Márcio Caliari
Keyword(s):  
Citric Acid ◽  
Food Industry ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Physical And Chemical Properties ◽  
Simplex Design ◽  
Physical And Chemical ◽  
And Chemical Properties

The objective of this work was to evaluate the influence of different proportions of jambolan pulp, sugar and water on the physical and chemical characteristics to obtain information that allows the use of jambolan and, consequently, the evaluation of these fruits. Six jambolan nectar formulations were established through Simplex design. Ingredients significantly affected luminosity (32,14-34,24), apparent viscosity (7.8-73.8 cP), total soluble solids (8.87-26.43 °Brix), titratable acidity (0.55 -0.83g citric acid 100g-1) and the TSS / TA ratio (16.05-34.96) in jambolan nectars. Jambolan nectar with 55g 100g-1 of jambolan pulp, 15g 100g-1 of sugar and 30g 100g-1 of water has the highest desirability in relation to physical and physicochemical properties, 85.1% DPPH inhibition, 10526.12 μg TE mL-1 and 27014.25 μmol TE mL-1 by ABTS and ORAC method, respectively. It could be concluded that it is possible to produce jambolan nectar which can increase the possibilities of applying fruit as an ingredient in the food industry.

Statistical criteria of stellar population types

1966 ◽  
Vol 24 ◽  
pp. 101-110
Author(s):  
W. Iwanowska
Keyword(s):  
Stellar Population ◽  
Chemical Properties ◽  
Spectrophotometric Study ◽  
Physical And Chemical Properties ◽  
Population Type ◽  
The Galaxy ◽  
Distribution Parameters ◽  
Physical And Chemical ◽  
Statistical Criteria ◽  
And Chemical Properties

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

Response of corn (Zea mays L.) to various organic-based fertilizers in marginal upland of Sta. Rita, Samar

2017 ◽  
pp. 31-43
Author(s):  
Berta Ratilla ◽  
Loreme Cagande ◽  
Othello Capuno
Keyword(s):  
Block Design ◽  
Management Strategies ◽  
Chemical Properties ◽  
Organic Fertilizers ◽  
Growth And Yield ◽  
Physical And Chemical Properties ◽  
Total N ◽  
Randomized Complete Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

Organic farming is one of the management strategies that improve productivity of marginal uplands. The study aimed to: (1) evaluate effects of various organic-based fertilizers on the growth and yield of corn; (2) determine the appropriate combination for optimum yield; and (3) assess changes on the soil physical and chemical properties. Experiment was laid out in Randomized Complete Block Design, with 3 replications and 7 treatments, namely; T0=(0-0-0); T1=1t ha-1 Evans + 45-30-30kg N, P2O5, K2O ha-1; T2=t ha-1 Wellgrow + 45-30-30kg N, P2O5, K2O ha-1; T3=15t ha-1 chicken dung; T4=10t ha-1 chicken dung + 45-30-30kg N, P2O5, K2O ha-1; T5=15t ha-1 Vermicast; and T6=10t ha-1 Vermicast + 45-30-30kg N, P2O5, K2O ha-1. Application of organic-based fertilizers with or without inorganic fertilizers promoted growth of corn than the control. But due to high infestation of corn silk beetle(Monolepta bifasciata Horns), its grain yield was greatly affected. In the second cropping, except for Evans, any of these fertilizers applied alone or combined with 45-30-30kg N, P2O5, K2O ha-1 appeared appropriate in increasing corn earyield. Soil physical and chemical properties changed with addition of organic fertilizers. While bulk density decreased irrespective of treatments, pH, total N, available P and exchangeable K generally increased more with chicken dung application.

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