scholarly journals Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

2016 ◽  
Vol 37 (6) ◽  
pp. 4011 ◽  
Author(s):  
Alexsandra Valéria Sousa Costa de Lima ◽  
Edmar Soares Nicolau ◽  
Cíntia Silva Minafra e Rezende ◽  
Maria Célia Lopes Torres ◽  
Lorena Gouvêa Novais ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Microbiological Quality ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Fermented Beverage ◽  
Sensory Preference ◽  
The One ◽  
Fermented Dairy ◽  
Dairy Beverages

The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruit-dairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey.

scholarly journals Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Andrée Emmanuelle Sika ◽  
Aminata Coulibaly ◽  
Zamble Bi Irie Abel Boli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Sodium Hydroxide Solution ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Total Coliform ◽  
African Countries ◽  
Fermented Product ◽  
African Locust Bean

“Soumbara” is a fermented product sold in the markets of several West African countries. In the markets, it is sold in several formats (granulated, powder, and paste). The objective of this study was to evaluate the microbiological and physicochemical characteristics of these three types of “Soumbara” sold in the Korhogo markets. For this purpose, a preliminary survey followed by a sampling of 54 samples of “Soumbara” was carried out. The microorganism load count was carried out according to microbiological standards. The pH, titratable acidity, and moisture content were measured, respectively, with a pH meter, by dosing with sodium hydroxide solution and by differential weighing after passing the sample through the oven. The pH of the different samples is around 6. The moisture content is higher in “Soumbara” paste (20-24.7%) than in powdered (7.3-9.3%) and granulated (8.6-10.7%) “Soumbara.” The acidity rates are between 0.07 and 0.13%, 0.2 and 0.3%, and 0.08 and 0.1%, respectively, for the granulated, powder, and paste types. Mesophilic aerobic germ loads (6.17-8.38 log10 cfu/g) for all three types of “Soumbara” are above the standard. Total coliform (1.13-2.96 log10 cfu/g), mould (0.86-2.52 log10 cfu/g), and yeast (0.33-1.53 log10 cfu/g) loads are below standard. The microbiological quality of the three types of “Soumbara” is unsatisfactory. Overall, “Soumbara” powder is the most contaminated, followed by granulated and paste “Soumbara.” “Soumbara” must be added during culinary preparations in order to avoid possible public health problems.

scholarly journals Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

2018 ◽  
Author(s):  
Adriana T. Silva e Alves ◽  
Leila M. Spadoti ◽  
Patricia B. Zacarchenco ◽  
Fabiana K.H.S. Trento
Keyword(s):  
Whey Proteins ◽  
Microbiological Quality ◽  
Oxygen Demand ◽  
Titratable Acidity ◽  
Essential Amino Acids ◽  
Physicochemical Characteristics ◽  
Refrigerated Storage ◽  
Market Growth ◽  
Legal Standards ◽  
Carbonated Beverage

Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, it has a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus food manufacturers have opted to add whey to food formulations. The demand for beverages containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological, and physicochemical characteristics soon after the production and during storage. The viability and stability of probiotic, the microbiological characteristics, titratable acidity and sedimentation of the beverage were monitored during refrigerated storage for a month. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology and the product was suitable for incorporation of the probiotic Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

scholarly journals Physicochemical properties, sensory attributes and consumer preference of soursop leather

2020 ◽  
Vol 73 (2) ◽  
pp. 9189-9199
Author(s):  
Rita M. Avila de Hernandez ◽  
María V. Mujica de Soto ◽  
Edwin A. Hernández Caraballo ◽  
Aracelis J. Giménez Machado ◽  
Marie T. González de Rangel ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Color Difference ◽  
Soluble Solids ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Browning Index ◽  
Hue Angle ◽  
Total Color Difference

A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mixture, viz., TII (80:20:0), and the midpoint mixture, viz., TV (89.5:10:0.5), were finally selected, using an acceptability test (taste and color) with an untrained panel. These two treatments were evaluated, recording the variation of total soluble solids (TSS), pH, titratable acidity, ascorbic acid, total polyphenols, and color (chroma, hue angle, browning index and total color difference) every 15 days over for a 45-day period. It was determined that it can be prepared from the soursop pulp, a leather with high acceptability (taste; color): TIV (8.68; 7.90) and TII (8.51; 7.72) on a 12-point scale. Significant changes in TSS, pH, titratable acidity, total polyphenols, and color (chroma, browning index, and total color difference) were observed during the 45 days of storage at room temperature. Both ascorbic acid and total polyphenol content make the soursop leather a product with potentially healthy characteristics.

Characterisation and jelly processing potential of different fig cultivars

2019 ◽  
Vol 121 (8) ◽  
pp. 1686-1699
Author(s):  
Paula Nogueira Curi ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Bruna de Sousa Tavares ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Rheological Properties ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Content Type ◽  
Texture Profile

Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

scholarly journals Quality of tomato (Solanum lycopersicum L.) fruits inoculated with Escherichia coli under different storage conditions

2022 ◽  
Vol 75 (1) ◽  
Author(s):  
Diego Ibarra-Cantún ◽  
Adriana Delgado-Alvarado ◽  
Braulio Edgar Herrera-Cabrera ◽  
María Lorena Luna-Guevara
Keyword(s):  
Escherichia Coli ◽  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Temperature ◽  
Soluble Sugars ◽  
Consumer Preference ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Enterotoxigenic Escherichia Coli ◽  
Total Soluble Sugars

The study evaluated the effect of storage temperatures of 7 and 22 °C for 168 h on tomatoes (Charleston cv.) inoculated with 107 CFU mL-1 of the enterotoxigenic Escherichia coli pathogroup (ETEC) strain on color indexes (hue angle, h°, and chroma, C*), firmness, titratable acidity (% citric acid), ascorbic acid, total soluble sugars and reducing sugars (glucose, fructose, and sucrose). ETEC survived with populations of 7 and 9.2 Log CFU g-1 at 7 and 22 °C, respectively until 120 h. Bacterial adherence and colonization under both storage conditions were confirmed by scanning electron microscopy. The index C* and ascorbic acid had higher values at 22 °C, while the parameters h°, firmness, and citric acid had lower values at the same storage temperature. At 7 °C, the concentration of total soluble sugars was affected; glucose and fructose showed lower values (0.054 and 0.057 g 100 g-1, respectively). Finally, the inoculated fruits exhibited significant differences in the parameters of consumer preference of fresh tomatoes such as color, firmness, sugars, and organic acids, which were affected depending on the storage temperature.

scholarly journals Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 49 ◽  
Author(s):  
Adriana Silva e Alves ◽  
Leila Spadoti ◽  
Patrícia Zacarchenco ◽  
Fabiana Trento
Keyword(s):  
Whey Proteins ◽  
Microbiological Quality ◽  
Oxygen Demand ◽  
Titratable Acidity ◽  
Essential Amino Acids ◽  
Physicochemical Characteristics ◽  
Refrigerated Storage ◽  
Market Growth ◽  
Legal Standards ◽  
Carbonated Beverage

Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.

scholarly journals Agronomical and quality differences of four fig cultivars grown in Brazil

2021 ◽  
Vol 42 (2) ◽  
pp. 619-634
Author(s):  
Rafael Augusto Ferraz ◽  
◽  
Sarita Leonel ◽  
Jackson Mirellys Azevêdo Souza ◽  
Joyce Helena Modesto ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Growth Yield ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Productive Efficiency ◽  
Soluble Solids ◽  
Canopy Volume

Figs consumption date back to the beginnings of civilization. Currently, consumers have become more demanding about quality of fruits, and figs are then highly indicated, since it is rich in nutrients, making them a great addition to a healthy diet. Although there is only one commercial fig cultivar that is commonly grown in Brazil, different cultivars should be considered for the diversification of fig production with regards to their yield and fruit quality. This research aimed at evaluating growth, yield, physicochemical characteristics and bioactive compounds of figs grown in Brazil. Then, four cultivars (Roxo de Valinhos, White Genova, PI-189 and Troyano) were studied to determine canopy volume, productive efficiency, soluble solids - SS, pH, titratable acidity - TA, SS/TA ratio, sugars, ascorbic acid, phenolic compounds, pigments and antioxidant activity. The cv. White Genova presented the highest canopy volume, while ‘Roxo de Valinhos’, ‘PI-189’ and ‘Troyano’ performed the greatest productive efficiency. The cvs. Roxo de Valinhos, White Genova and Troyano produced fruits with higher content of SS, reducing sugars and SS/TA ratio, while the fruits of ‘PI-189’ and ‘Roxo de Valinhos’ contained the highest levels of antioxidant activity. PCA enabled to differentiate the studied cultivars, which evidenced that PI-189 was the most different of all.

scholarly journals CARACTERIZAÇÃO E QUALIDADE DE FRUTOS DE LIMÃO ‘GALEGO’

2018 ◽  
Vol 14 (4) ◽  
pp. 10-19
Author(s):  
José Roberto Chaves Neto ◽  
Silvanda de Melo Silva ◽  
Luana Ferreira dos Santos
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Family Farms ◽  
Juice Yield ◽  
Significant Difference ◽  
Maturation Stages ◽  
Fruit Mass ◽  
Acid Reduction

The objective of this work was to evaluate the physical and physicochemical characteristics of lemon ‘Galego’(Citrus aurantifolia Swingle) in different maturation stages, from family farms in Matinhas, PB, Brazil. For the physical evaluations were considered, the length and diameter of the fruit; fresh fruit mass and juice yield; already for the physical-chemical evaluations of the pulp of the fruits was submitted to the determinations of the pH; soluble solids (SS); titratable acidity (TA); soluble solids /titratable acidity ratio (SS/AT) and ascorbic acid. There was a significant difference between the maturation stages for the variables diameter, fresh mass and juice yield, titratable acidity and ascorbic acid. Lemon fruits presented increase in pulp diameter and yield, titratable acidity and ascorbic acid reduction. pH, soluble solids and SS/AT ratio did not vary with the advancement of maturation. Based on the aspects of quality evaluated, the lemon ‘Galego’from Matinhas, PB, Brazil presents satisfactory quality for the market.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Sign in / Sign up

Export Citation Format

Share Document