Quality of a cottage cheese product with vegetable components

2021 ◽  
pp. 51-55
Author(s):  
Альмира Маратовна Галимова ◽  
Фарида Харисовна Смольникова ◽  
Ермек Кыдырбаевич Конганбаев ◽  
Элеонора Курметовна Окусханова ◽  
Гульнара Есенжановна Тулькебаева ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Starter Culture ◽  
Cottage Cheese ◽  
Point Scale ◽  
Organoleptic Evaluation ◽  
Quantitative Content ◽  
Physico Chemical ◽  
Work Done ◽  
Selection Of

В данной статье рассмотрены аспекты разработки творожного продукта с улучшенным витаминным составом и повышенной пищевой ценностью. Обоснована актуальность разработки продукта и подбор растительных компонентов. В качестве растительных ингредиентов выбраны дикорастущие ягоды, такие как клюква и брусника. Показано содержание витаминов в клюкве, бруснике и твороге. Обоснованы выбор бактериальной закваски для производства творога. Разработано 5 рецептур с разным количественным содержанием пюре из клюквы и брусники. Проведено сравнение физико-химического состава рецептур и проведена их органолептическая оценка по 10-балльной шкале. Используя полученные результаты, были разработаны рецептура и технология творожной массы с растительными компонентами. Составлен банк показателей качества и безопасности творожного продукта. Творожный продукт исследован на показатели пищевой безопасности, такие как содержание токсичных элементов, радионуклидов, пестицидов, антибиотиков, микотоксинов, а также проведена санитарно-микробиологическая проверка. Сделаны выводы о проделанной работе. This article discusses the aspects of the development of a cottage cheese product with an improved vitamin composition and enriched nutritional value. The relevance of product development and the selection of plant components is justified. Wild berries, such as cranberry and red bilberry, are selected as vegetable ingredients. The content of vitamins in cranberry, red bilberry and cottage cheese is shown. The choice of bacterial starter culture for the production of cottage cheese is justified. 5 different formulations with various quantitative content of puree from cranberry and red bilberry have been developed. The physico-chemical composition of the formulations was compared and their organoleptic evaluation was carried out using 10-point scale. Using these results, a formulation and technology of cottage cheese product with vegetable components were developed. A bank of indicators of the quality and safety of the product has been compiled. The product was examined for food safety indicators, such as the content of toxic elements, radionuclides, pesticides, antibiotics, mycotoxins, and a sanitary and microbiological check was also carried out. Conclusions are drawn about the work done.

scholarly journals Vegetation analysis, physico-chemical properties and economic potential of damar (Agathis dammara) in Mount Halimun Salak National Park,West Java, Indonesia

2020 ◽  
Vol 21 (3) ◽  
Author(s):  
Yelin Adalina ◽  
RENY SAWITRI
Keyword(s):  
National Park ◽  
Economic Status ◽  
Chemical Properties ◽  
Economic Potential ◽  
Vegetation Analysis ◽  
West Java ◽  
Physico Chemical ◽  
Important Value Index ◽  
Selection Of

Abstract. Adalina Y, Sawitri R. 2020. Vegetation analysis, physico-chemical properties and economic potential of damar (Agathis dammara) in Mount Halimun Salak National Park,West Java, Indonesia. Biodiversitas 21: 1122-1129. Analysing the potential of non-timber forest product (NTFP) plants in Mount Halimun Salak National Park (MHSNP) is one of the important aspects in supporting conservation and improving the economic status of communities around the forest. This study aims to determine the economic potential and benefits of damar plants (Agathis dammara) in MHSNP area of Kawah Ratu Resort, Sukabumi District, West Java, Indonesia along with analysis of damar plant forest and physico-chemical analysis of the copal/resin. The selection of research village was by purposive sampling and the selection of respondents was by random sampling. Forest vegetation in the Kawah Ratu Resort is entirely dominated by damar plants. The Important Value Index (IVI) of damar plant trees is 300% and the density is 582 trees/ha. The quality of copal from Kawah Ratu Resort meets SNI standards in parameters like ash content, soft point and melting point, while the saponification number is above SNI standard. Level of dung in copal chunks meet SNI standards and has better quality than copal in the form of powder. The present average income of farmers from resin tapping is Rp 624,000/person /month, which makes an average contribution of 63.08% to the total household income of farmers. But the actual economic potential of gum resin in Kawah Ratu Resort was estimated to be around Rp 596,920,000/month.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

2019 ◽  
Vol 11 (1) ◽  
pp. 39-46
Author(s):  
Hanum Mukti Rahayu ◽  
Mahwar Qurbaniah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smooth Surface ◽  
Starter Culture ◽  
Round Shape ◽  
Activity Test ◽  
Acid Producing Bacteria ◽  
Selection Of ◽  
Candidate Strain

Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, non-endospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

scholarly journals Using sheep selection to improve the nutritional value of lambmeat

2022 ◽  
Vol 354 (11-12) ◽  
pp. 63-67
Author(s):  
A. Ch. Gagloev ◽  
A. N. Negreeva ◽  
F. A. Musaev
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Nutritional Value ◽  
Essential Amino Acids ◽  
Economic Experiment ◽  
Lower Water Content ◽  
Significant Superiority ◽  
Selection Of ◽  
Meat Type

Relevance. The article provides a justification for the use of sheep selection taking into account the intra-breed type of Prekos ewes in purebred breeding and crossing with producers of semi-fine wool breeds Romney-Marsh and Kuibyshevskaya to improve the biological usefulness of meat in offspring.Methods: scientific and economic experiment in the use of different selection options, taking into account the productive type of sheep of the Precos breed.Results. The article presents the results of a study on the influence of the selection of sheep on the composition of lambmeat, increasing the usefulness and quality of meat and, thus, the efficiency of its production. It was found that the content of water in the meat of crossbred animalswas lower compared to purebred Precos. There is a lower water content in the meat of rams obtained from sheep of the Precos meat-wool type, both in purebred and crossbred animals. In terms of the protein content in meat, there is an advantage in rams with purebred breeding and crossing compared to meat obtained from the wool-meat type of queens. In the hip bran of purebred animals and crossbreeds with the Kuibyshev breed, this superiority was 1.1% (Р > 0.95), and in the lumbar bran of Romney-Marsh crossbreeds, this difference was 1.6% (Р > 0.95). Mutton from the offspring of the sheep of meat-wool type is characterized by a significantly high content of the essential amino acids threanine, lysine, leucine, phenylanin and isoleucine in comparison with meat from the offspring of the wool-meat type of sheep. A significant superiority was also established in the content of interchangeable amino acids — oxyproline, serine, tyrosine, proline, glycine, aspartic and glutamic acid, cystine and analin.

scholarly journals The effect of apple powder on the consumption of crispbread

2020 ◽  
Vol 81 (4) ◽  
pp. 122-130
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. I. Bykovskaya ◽  
E. V. Ovchinnikova
Keyword(s):  
Quality Indicators ◽  
Chemical Parameters ◽  
Point Scale ◽  
Whole Wheat ◽  
Rye Flour ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Kursk Region

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

scholarly journals Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

2019 ◽  
pp. 86-92
Author(s):  
Mirela Ilicic ◽  
Maja Bjekic ◽  
Spasenija Milanovic ◽  
Vladimir Vukic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starter Culture ◽  
Black Tea ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Fresh Cheese ◽  
Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

scholarly journals Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt

2021 ◽  
Vol 11 (2) ◽  
pp. 545
Author(s):  
Aneta Brodziak ◽  
Jolanta Król ◽  
Arkadiusz Matwijczuk ◽  
Tomasz Czernecki ◽  
Paweł Glibowski ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Streptococcus Thermophilus ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Refrigerated Storage ◽  
Hippophaë Rhamnoides ◽  
Physico Chemical ◽  
Hippophae Rhamnoïdes L

The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

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