scholarly journals Physicochemical and Sensory Quality of Brown Sugar: Variables of Processing Study

2017 ◽  
Vol 9 (2) ◽  
pp. 115
Author(s):  
Raphael Della Maggiore Orlandi ◽  
Marta Regina Verruma-Bernardi ◽  
Simone Daniela Sartorio ◽  
Maria Teresa Mendes Ribeiro Borges
Keyword(s):  
Physicochemical Parameters ◽  
Sensory Quality ◽  
General Context ◽  
Late Period ◽  
High Solubility ◽  
Final Temperature ◽  
Brown Sugar ◽  
Small Producers ◽  
Cottage Industries

The lack of standardization in the processing of brown sugar reflects in its physicochemical and sensory quality and, consequently, harms the small producers and cottage industries in the products commercialization. In this context, this work aimed to study the influence of the variables – period of the year, variety of sugar cane, pH and final temperature of juice cooking – on the acquisition of a product that is acceptable according to the physicochemical and sensory requisites. The physicochemical parameters of the sugars that best classified the product presented juice neutral pH (7.0) and finalization temperature at 118 oC for both varieties, in the late period. In the sensory aspect, the sugars of the variety RB92579 found, in a general context, greater acceptance, being classified, also by the judges, as sugars of a darker appearance, smaller granules, less intense sweet aroma and flavor, and high solubility.

scholarly journals Chemical compounds and sensory characteristics of Arabica coffee (Coffea arabica) as a novel specialty coffee from Sinjai Regency, Indonesia

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 107-112
Author(s):  
A. Assa ◽  
J.E. Loppies ◽  
A.N. Amalia ◽  
D. Indriana ◽  
Mamang ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Reference Sample ◽  
Chemical Compounds ◽  
Brown Sugar ◽  
Arabica Coffee ◽  
Coffee Plantations ◽  
South Sulawesi ◽  
Coffee Beans ◽  
Specialty Coffee

Specialty coffee is generally found in areas with an altitude around 1000 meters above sea level (m a.s.l.) and is known to have a different distinctive flavor. One of the coffee plantations in South Sulawesi that has the potential to upgrade its status as a specialty coffee is the Sinjai regency. The sensory quality and chemical characteristics are the most important component of specialty coffee. The purpose of the study was to evaluate the chemical compounds and sensory quality in Manipi coffee beans in South Sulawesi, which has the potential to be classified as specialty coffee. The coffee cherries were collected from two locations based on different altitudes namely MA1 = 1200 m a.s.l. and MA2 = 1400 m a.s.l. The coffee cherries directly processed the wet method referring to Enrekang Arabica as a reference sample EA1 = 1200 m a.s.l. and EA2 = 1400 m a.s.l. The results showed that the chemical content and quality of sensory in Manipi Arabica coffee beans were affected by altitude. MA2 had the highest protein content (13.26%), lipid (7.67%), and caffeine (1.42%), whereas green arabica coffee beans with the highest carbohydrate content was MA1 (23.38%). The Enrekang Arabica were similar in terms of Manipi Arabica coffee beans had the highest protein, lipid, and caffeine content at an altitude of 1400 m a.s.l. respectively (12.41%), (10.73%), and (1.32%). The sensory quality of MA1 is 85.75, relatively similar to MA2 is 85.25. The Manipi Arabica coffee beans showed a specific flavor, namely brown sugar and vanilla notes from both altitudes. It had the potential to be developed into specialty coffee with a cup test score > 80.

Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality of Arabic bread

1995 ◽  
Vol 53 (3) ◽  
pp. 253-258 ◽  
Author(s):  
Imad Toufeili ◽  
Sossy Shadarevian ◽  
Adnan M.A. Miski ◽  
Iman Hani
Keyword(s):  
Physicochemical Parameters ◽  
Sensory Quality

scholarly journals Elaboração e caracterização de doce de coco adicionado de diferentes concentrações de rapadura

2015 ◽  
Vol 10 (3) ◽  
pp. 30
Author(s):  
Luan Pedro Melo Azerêdo ◽  
Heloisa Maria Almeida Do Nascimento ◽  
Ricardo Targino Moreira ◽  
Emmanuel Moreira Pereira
Keyword(s):  
Sugar Cane ◽  
Sensory Quality ◽  
Cane Sugar ◽  
Average Concentration ◽  
Solid Product ◽  
Brown Sugar

<p>A rapadura é o produto sólido obtido da concentração do caldo da cana-de-açúcar, muito procurada pelos consumidores, sendo sua utilização na elaboração de doces uma boa alternativa econômica para seu aproveitamento. Este trabalho teve como objetivo avaliar a qualidade microbiológica e sensorial de três formulações de doce de coco. Os resultados mostram que a formulação mais aceita foi obtida a partir da concentração média de rapadura, contribuindo para o desenvolvimento do doce a base de rapadura por meio de procedimentos simples e de fácil aplicação pelos produtores.</p><p align="center"><strong><em>Preparation and</em></strong><strong><em> characterization of doce de coco added to different concentrations of sugar cane products</em></strong></p><p class="Default"><strong>Abstract</strong><strong>: </strong>The brown sugar is the solid product obtained by concentration of the juice of cane sugar, very popular with consumers, and is used to manufacture candy good economic alternatives for their utilization. This study aimed to evaluate the microbiological and sensory quality of three sweet coconut formulations. The results show that the most accepted formulation was obtained from the average concentration of brown sugar, contributing to the development of the sweet brown sugar base through simple procedures and easy to apply by producers.</p>

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

Evaluation of sensory quality of calf chops: A new methodological approach

Meat Science ◽  
2013 ◽  
Vol 94 (1) ◽  
pp. 105-114 ◽  
Author(s):  
I. Etaio ◽  
P.F. Gil ◽  
M. Ojeda ◽  
M. Albisu ◽  
J. Salmerón ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Methodological Approach

scholarly journals Physicochemical evolution and evaluation of groundwater quality in Mougheul area (Southwest of Algeria)

2021 ◽  
Vol 11 (2) ◽  
Author(s):  
Saliha Mebarki ◽  
Benali Kharroubi ◽  
Mohammed Amin Kendouci
Keyword(s):  
Physicochemical Parameters ◽  
Calcium Sulfate ◽  
Major Ions ◽  
Groundwater Resources ◽  
Triangular Diagram ◽  
Wilcox Diagram ◽  
Calcium And Magnesium ◽  
Increasing Demand ◽  
Pressure On Water Resources

AbstractIn arid areas, the pressure on water resources and in particular on groundwater resources is on the rise, mainly due to increasing demand and the deterioration of water quality. In this context, the present work aims to follow the annual evolution, between 2009 and 2019 of the physicochemical parameters, and to evaluate the quality of groundwater of the region of Mougheul, by determining the data of pH, TDS, conductivity and the concentrations of major ions ( Ca+2, Mg+2, Na+, K+, Cl−, HCO3−, SO4−2, NO3−) of 07 water points. The results revealed that all the levels of the physicochemical parameters do not exceed the WHO potability standards, except high values were observed at the level of well W6 which exceeds the limits recommended by the WHO (50 mg /l). The diagram of Schöeller and Berkaloff shows that the groundwater has the bicarbonate magnesium facies. The representation of the data on the Piper triangular diagram shows that W6 has the facies chlorinated and calcium sulfate and magnesium and the other water points have the facies bicarbonate calcium and magnesium. SAR values show that the groundwater of Mougheul is excellent for irrigation. The classification according to the Wilcox diagram shows that the groundwater of Mougheul in general is good quality, but the well of W6 water is suitable for irrigation and requires monitoring the evolution of salinity.

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

2021 ◽  
Author(s):  
Safinaj Huq ◽  
Pabitra Chandra Das ◽  
Md. Ahmadul Islam ◽  
Md. Fahad Jubayer ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Sensory Quality

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

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