scholarly journals PHYSICO-CHEMICAL, HISTOLOGICAL AND ORGANOLEPTIC EVALUATION OF RED-SOKOTO (MARADI) BUCK MEAT AS AFFECTED BY CARCASS DRESSING METHODS

2021 ◽  
Vol 11 (1-2) ◽  
pp. 25-32
Author(s):  
Ebunoluwa Stanley Apata ◽  
Oluseyi Omoniyi Eniolorunda ◽  
Andrew Babatunde Omojola ◽  
Elizabeth Omokoshi Joel
Keyword(s):  
Organoleptic Evaluation ◽  
Physico Chemical

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 Preliminary Physico-Chemical Profile of Yashtimadhu Ghrita

2021 ◽  
Vol 12 (3) ◽  
pp. 2184-2189
Author(s):  
Swathy Vijayakumar ◽  
Mahadevan Subramaniam ◽  
Vandana Rani Madhavan ◽  
Anusree Dileep ◽  
Ramesh Narve Venkatesha ◽  
...  
Keyword(s):  
Acid Value ◽  
Solvent System ◽  
Organoleptic Evaluation ◽  
Cross Sectional ◽  
System A ◽  
Saponification Value ◽  
Physico Chemical ◽  
Acute Wound ◽  
Test Result

Yashtimadhu ghrita is a single-herbal ghee formulation mentioned in the classical texts of Ayurveda and is indicated in sadya kshatavrana (an acute inflammatory condition or an acute wound associated with trauma). It also minimizes the pain related to the wound. The present study is intended to create a finger print profile of Yastimadhu ghrita through its pharmacognostical identification and the physico-chemical analysis.  The genuineness of the dry specimen of Yashtimadhu (Glycyrrhiza glabra Linn.) was confirmed through organoleptic evaluation and cross-sectional microscopy. Yashtimadhu ghrita was prepared  as per the Sneha paka (preparation of unctuous formulations using ghee, oil etc.) procedure mentioned in Sarngadhara Samhita Madhyama khanda and the standard operative procedures specified in Ayurvedic pharmacopoeia of India. The test result of the finished product shows Acid value 6.7, saponification value 213.4, and Refractive index value1.455 at room temperature, Iodine value 38.7, LOD 0.64. TLC and HPTLC were carried out for the characterization of the plant material in an appropriate solvent system. A total of nine spots were distinguished in 254 nm and five spots in 366 nm during the HPTLC scanning. The Rf value pertaining to the spots were identical in the methanolic extract which indicates the presence of definite constituents in Yashtimadhu ghrita.

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.

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.

OPTIMIZATION OF THE SWEETENERS DOSAGES IN THE MANUFACTURE OF CHOCOLATE WITH PREBIOTIC PROPERTIES

2018 ◽  
Author(s):  
П.С. КРАСИН ◽  
И.А. ЧЕРНЫХ ◽  
С.А. КАЛМАНОВИЧ ◽  
И.Б. КРАСИНА
Keyword(s):  
Control Sample ◽  
Sensory Properties ◽  
Low Energy ◽  
Organoleptic Evaluation ◽  
Energy Value ◽  
Physico Chemical

Рассмотрена возможность замены сахарозы в составе шоколада комбинацией инулина (IN), полидекстрозы (PD), мальтодекстрина (MD) и стевиозида (0,04% мас./мас.) для получения шоколада с пребиотическими свойствами. Исследованы физико-химические, механические и сенсорные свойства 16 образцов шоколадных масс с разным соотношением сахарозаменителей и без них. Установлено, что образцы шоколадных масс с высоким содержанием PD и MD были более влажными и мягкими, чем контрольный образец без внесения сахарозаменителей. Образец шоколада с большим количеством MD получил низкую органолептическую оценку, тогда как добавки PD и IN, внесенные в образцы шоколада, заметно улучшали общее впечатление от потребления продукта. Оптимальная рецептура шоколада определена с использованием метода симплекс-решетчатого планирования. Оптимальный диапазон дозировок для IN, PD и MD составил, %: 14–32 и 71–84, 7–26 и 67–77 и 0–20 соответственно. Полученный продукт обладает пребиотическими свойствами, имеет достаточно низкую энергетическую ценность и хорошие потребительские свойства. The possibility of replacing sucrose in chocolate combination inulin (IN), polydextrose (PD), maltodextrin (MD) and stevioside (0.04% wt./wt.) for obtaining of chocolate with prebiotic properties was considered. Physico-chemical, mechanical and sensory properties of 16 samples of chocolate mass with a different ratio of sweeteners and without them was investigated. It was found that samples of chocolate masses with a high content of PD and MD were wetter and softer than the control sample without the introduction of sweeteners. A sample of chocolate with a large amount of MD received a low organoleptic evaluation, whereas additives PD and in, included in the samples of chocolate, significantly improved the overall impression of the consumption of the product. The optimal chocolate formulation was determined using simplex grating planning. The optimal dosages range for IN, PD and MD was, %: 14–32 and 71–84, 7–26 and 67–77 and 0–20 respectively. The resulting product has prebiotic properties, a fairly low energy value and good consumer properties.

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

2021 ◽  
Author(s):  
K. Rammya Molu ◽  
C.L. Sharon ◽  
Seeja Thomachan Panjikkaran ◽  
E.R. Aneena ◽  
P.S. Lakshmy ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Milk Powder ◽  
Sweet Taste ◽  
Cane Sugar ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Score Card ◽  
Physico Chemical ◽  
Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

Nutritional composition and sensory evaluation of sorghum papad

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Butti Prabhakar ◽  
D. R. More ◽  
K.V. Pramod Kumar ◽  
Shridhar Reddy ◽  
P. Srilatha
Keyword(s):  
Sensory Evaluation ◽  
Business Management ◽  
Nutritional Composition ◽  
Food Technology ◽  
Total Carbohydrate ◽  
Organoleptic Evaluation ◽  
Food Trade ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Sorghum Variety

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papadprepared from Parbhani Moti sorghum variety were found as 9 %, 1.05%, 12.64 %, 76.77% and 0.54% respectively.

DEVELOPMENT OF DIET SAUSAGE PRODUCTS TECHNOLOGY USING BREWING WASTE

2020 ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Scientific Literature ◽  
Raw Materials ◽  
Meat Products ◽  
Technological Scheme ◽  
Treatment Quality ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The article presents the results of the development of a technological scheme and recipes for sausages made from turkey and veal meat with addition of brewing waste, and organoleptic and physicochemical parameters of the product are evaluated. Based on the data of scientific literature, it is established that today there is no technology for the production of meat products using turkey poultry, veal, beer pellets and other brewing waste. A technological scheme for the production of sausage with addition of raw grains has been developed, which includes six stages: preparation of meat and vegetable raw materials, preparation of sausage meat, heat treatment, quality control, presentation of a product. Recipes of sausages have been developed with the aim of maximizing rational use of a variety of brewing waste. According to organoleptic, physico-chemical parameters, the developed samples of dietary sausages meet the requirements of regulatory documentation. According to the results of organoleptic evaluation of the obtained products, preference was given to a sample of sausage products developed according to recipe No. 2, since it had a more pronounced taste, which is associated with the addition of table salt and beer wort. To bring the developed sausage products to the most attractive appearance and more delicate taste, it is recommended to use sodium nitrite and finer grinding of beer grains as a color stabilizer in production of this sausage.

scholarly journals Preservation of Jackfruit (Artocarpus heterophyllus) by Osmotic Dehydration

2012 ◽  
Vol 37 (1) ◽  
pp. 67-75 ◽  
Author(s):  
Md Mizanur Rahman ◽  
Md Miaruddin ◽  
MG Ferdous Chowdhury ◽  
Md Hafizul Haque Khan ◽  
Md Muzahid-E- Rahman
Keyword(s):  
Osmotic Dehydration ◽  
Chemical Properties ◽  
Storage Period ◽  
Microbial Count ◽  
Sugar Solution ◽  
Total Acid ◽  
Organoleptic Evaluation ◽  
Artocarpus Heterophyllus ◽  
Physico Chemical ◽  
Polyethylene Bags

Preservation of jackfruit (Artocarpus heterophyllus) by osmotic dehydration    method has been standardized. Four treatments of sugar concentration viz. 35°:, 40°:, 45°:, and 50°: Brix were used for osmotic dehydration. After osmosis of the jackfruit slices in the sugar solutions these were laid on the cabinet drier for dehydration. After osmotic dehydration, the products were packed in high density polyethylene bags and stored in ambient temperature for a period of 8 months. The physico-chemical properties and the microbiological changes of the products were evaluated and a taste panel evaluated the organoleptic quality of  the products during the storage period. Minimum microbial count was recorded for osmosis in 50°: Brix sugar solution followed by 45°: Brix sugar solution. The retention of vitamin A (ß- carotene), vitamin C, total acid and total sugar was also better for osmosis in 45°: Brix sugar solution followed by 50°: Brix sugar solution. The product of 45°: Brix solution when stored 8 months at room temperature secured highest score in organoleptic evaluation and was ranked "like moderately" followed by the product of 50°: Brix solution. Considering the overall acceptance of sensory evaluations, retention of nutritional quality and quantity of sugar needed, the osmotic dehydrated jackfruit prepared by 45°: Brix sugar solution could be selected for commercial processing.DOI: http://dx.doi.org/10.3329/bjar.v37i1.11178Bangladesh J. Agril. Res. 37(1): 67-75, March 2012 

scholarly journals NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
L. Ovsiannykova ◽  
L. Valevskaya ◽  
V. Yurkovska ◽  
S. Orlova ◽  
O. Sokolovskaya
Keyword(s):  
Wheat Flour ◽  
Microwave Treatment ◽  
Surface Shape ◽  
Bakery Products ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Before And After

The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.

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