scholarly journals Fermentation of Corn Starch Powder for the Production of “Ogi”

2018 ◽  
Vol 7 (5) ◽  
pp. 49 ◽  
Author(s):  
D. B. Kiin-Kabari ◽  
O. M. Akusu ◽  
N. J. T. Emelike
Keyword(s):  
Physicochemical Properties ◽  
Traditional Method ◽  
Corn Starch ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Fermentation Period ◽  
Mouth Feel

Ogi was produced by fermenting corn starch powder for 24h and 48h using a seed culture (omidium) as a starter culture. Physicochemical properties such as pH, titratable acidity, viscosity, swelling power solubility, and proximate composition were determined. The sensory properties of the ogi produced was also determined and compared with ogi produced from the traditional method. The results of the proximate analysis showed that the carbohydrate content of sample B(fermented corn starch for 24h) is 78.47% and sample C(fermented corn starch for 48h) is 77.43% were significantly higher (p<0.05) when compared to the traditional method-sample A(73.43%).Protein content (10.63%) and fat content (5.10%) of sample A were significantly higher (p£0.05) than sample B (9.5%) (1.0%) and sample C (9.86%) (1.70%) respectively. The pH of ogi decreased from 5.18 at the beginning of the fermentation to 3.60 at the end of 48h. Whereas the titratable acidity increased from 0.27% to 0.63% after 48h of fermentation. The viscosity of the ogi in the gelatinized state increased as the fermentation period increased from 24h to 48h. There was ignificant (p³0.05) difference in color, flavor, aroma, taste, sourness, mouth feel and overall acceptability between sample A, C and B. The pH, titratable acidity, textural and sensory properties of ogi produced from corn starch powder that was fermented for 48h were more acceptable than ogi produced through the traditional method and from corn starch powder that was fermented for 24h.

scholarly journals Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

2019 ◽  
pp. 671-677
Author(s):  
Maria Lucilania Bezerra Almeida ◽  
Carlos Farley Herbster Moura ◽  
Renato Innecco ◽  
Deborah dos Santos Garruti ◽  
Fábio Rodrigues de Miranda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Production Systems ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Cultivation Systems ◽  
Overall Acceptability

Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

Studies on preparation of composite dairy food-bottle gourd burfi

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
Anurag Anurag ◽  
R. Chawla
Keyword(s):  
Moisture Content ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Bottle Gourd ◽  
Dairy Food ◽  
Overall Acceptability ◽  
Maximum Moisture Content

Bottle gourd burfi was prepared with different proportions of bottle gourd shreds (BGS) to khoa, 10% (T1), 20% (T2), 50% (T3), 100% (T4) and 200% (T5). Sugar (@ 30% on mixture basis) and khoa (150 g) were kept constant in all the experiments. It was observed that on increasing the proportion of BGS sensory scores for color and sweetness increased, whereas scores for flavor, texture and overall acceptability decreased. Maximum scores were fetched by treatment T4 in terms of flavor (8.42), texture (8.21) and overall acceptability (8.33), and by treatment T5 in terms of color and appearance (8.10) and sweetness (8.33). Treatment T1 got lowest sensory scores for all parameters. Proximate analysis indicated that on increasing the proportion of BGS; fat, protein, titratable acidity and ash contents showed a decreasing trend. However moisture content of the product increased, treatment T5 showed maximum moisture content (30.74%).

scholarly journals Effect of Quinoa (Chenopodium Quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1601
Author(s):  
Jin-Hwa Park ◽  
Yun-Jin Lee ◽  
Jeong-Gyu Lim ◽  
Ji-Hye Jeon ◽  
Ki-Sun Yoon
Keyword(s):  
Corn Starch ◽  
Chenopodium Quinoa ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sensory Properties ◽  
Thiobarbituric Acid Reactive Substance ◽  
Overall Acceptability ◽  
Basic Nitrogen ◽  
Tbars Values

The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage. The chicken meatballs were prepared with corn starch (CS), quinoa starch (QS), quinoa seeds (Q), and combinations of corn starch and quinoa seeds (CS-Q), and quinoa starch and quinoa seeds (QS-Q), which were subjected to five freeze–thaw (F-T) cycles of temperature fluctuation conditions during frozen storage. Regardless of the type used (CS or QS), adding starch resulted in fewer cooking, drip, and reheating losses in chicken meatballs during frozen storage. The values of the hardness, gumminess, and chewiness of chicken meatballs with CS or QS were half those of chicken meatballs without starch, indicating that the addition of starch inhibited the change in the meatballs’ texture. The total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substance (TBARS) values were progressive but did not dynamically increase during five F-T cycles. Chicken meatballs containing CS-Q or QS-Q showed significantly lower TBARS values than those with CS, QS, or Q after five F-T cycles. Adding quinoa seeds significantly increased the antioxidant activity and the chewiness of meatballs (p < 0.05) compared with starch only. The addition of the combination of QS-Q to chicken meatballs increased the values of taste, texture, and overall acceptability, indicating that quinoa starch and seeds may be introduced as premium ingredients to frozen meat products.

scholarly journals Production of acidophilus milk enriched with purees from colored sweetpotato (Ipomoea batatas Linn.) varieties

2006 ◽  
pp. 70-85
Author(s):  
Rodney Perez ◽  
Julie Tan
Keyword(s):  
Ipomoea Batatas ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Proximate Analysis ◽  
Antagonistic Effect ◽  
Beneficial Effects ◽  
Milk Fermentation ◽  
Product Acceptability ◽  
Health Promoting

Probiotic foods and drinks are becoming more popular nowadays. Probiotic foods are foods that contain health-promoting microorganisms. The beneficial effects of probiotics may be mediated by a direct antagonistic effect against specific groups of organisms, resulting in a decrease in their metabolism or by stimulation of immunity. Acidophilus milk enriched with purees from kinampay and RC-2000 sweetpotato varieties was developed. Acidophilus milk is a probiotic drink, which is a product of milk fermentation by the bacteria Lactobacillus acidophilus. The fermented milk has been reported to have therapeutic value for suppressing toxin-producing organisms in the intestine of human. The sugar level and product acceptability of the developed product was evaluated through sensory evaluation, and a proximate composition of the product was determined by proximate analysis. It was found out that at 1% and 10% levels of inocula of the starter culture, the change in Total Titratable Acidity (TTA) of acidophilus milk was the same, hence, 1% inoculum was found practical in the production of acidophilus milk. Findings from previous experiments show that the maximum number of viable cells can be maintained

scholarly journals Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime

2020 ◽  
Vol 14 (3-4) ◽  
pp. 91-97
Author(s):  
Khadijat O. Salami ◽  
Azeezat A. Olorunlambe ◽  
Boluwatife O. Adesina ◽  
Femi F. Akinwande ◽  
Amina M. Ahmed El-Imam ◽  
...  
Keyword(s):  
Protein Content ◽  
Corn Starch ◽  
Reference Sample ◽  
Food Product ◽  
Cooking Time ◽  
Sensory Properties ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Pasting Temperature ◽  
Flour Sample

Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

scholarly journals Solid state fermentation and bioconversion of ripe and unripe pineapple peels using aspergillus Niger

2016 ◽  
Vol 4 (2) ◽  
pp. 48
Author(s):  
Atere Victor ◽  
Femi-Ola Titilayo ◽  
Fapohunda Daniel
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Proximate Analysis ◽  
Reducing Sugar ◽  
Crude Fiber ◽  
Pineapple Peel ◽  
Fermentation Period ◽  
Acidity Reduction

Pineapple peels are considered as waste in industrial and house hold setting. This research was aimed at converting these waste into useful product through bioconversion using Aspergillus niger. The proximate analysis, reducing sugar, pH, and titratable acidity of the both ripe and unripe peels of pine apple was carried out at the onset of the fermentation and at an interval of 24 hours for 96 hours. These analyses carried out on both ripe and the unripe peels of pineapple showed that, the crude protein increased from 3.96% to 9.84% in the ripe pineapple peel and increased from 3.21% to 6.41% in unripe peels. The crude fiber reduced from 14.09% to 3.23% in the ripe pineapple peels while the crude fiber of the unripe peels reduced from 10.15 to 4.62 at the end of the 96 hour fermentation. Increase in titratable acidity, reduction in reducing sugar and pH was recorded for both ripe and unripe peels during the fermentation period. The optimum bioconversion was recorded at 72 hours of fermentation where the pick in the crude protein was recorded. The fat content of the pineapple peel in both ripe and unripe pineapple peel remain fairly constant throughout the fermentation period. The ripe pineapple peel yielded more protein compared to the unripe pineapple peels. This is an indication that the ripe pineapple peels are more preferred for industrial application.

scholarly journals Comparative study on the development of maize flour based composite bread

2014 ◽  
Vol 11 (1) ◽  
pp. 133-139 ◽  
Author(s):  
R Begum ◽  
MJ Uddin ◽  
MA Rahman ◽  
MS Islam
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Proximate Analysis ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Composite Bread

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads. DOI: http://dx.doi.org/10.3329/jbau.v11i1.18224 J. Bangladesh Agril. Univ. 11(1): 133-139, 2013

scholarly journals Evaluation of pH, titratable acidity, syneresis and sensory profiles of some yoghurt samples from the Kingdom of Lesotho

Food Research ◽  
2019 ◽  
pp. 693-697
Author(s):  
K.S. Matela ◽  
M.K. Pillai ◽  
T. Thamae
Keyword(s):  
Titratable Acidity ◽  
Sensory Properties ◽  
The Other ◽  
First Report ◽  
Overall Acceptability ◽  
Other Hand ◽  
Standard Procedures ◽  
Sensory Profiles

A total of nine yoghurt samples purchased from the Kingdom of Lesotho were evaluated for their pH, titratable acidity, syneresis and sensory profiles following standard procedures. The pH, titratable acidity and syneresis of these nine samples were found to be in the range of 3.94-4.22, 0.69-1.81 and 1.76-35.15%, respectively. The sensory profiles such as appearance, texture, aroma, flavour, taste and overall acceptability of these nine samples were found to be in the range of 2.5-4.5, 2.2-3.3, 2.5-4.1, 1.7-4.0, 2.1-4.3 and 2.3- 3.9, respectively. The pH of all nine yoghurt samples was complying in accordance with FDA specifications. The percentages of titratable acidity of some yoghurt samples were complying in accordance with FDA specifications and some samples were not. On the other hand, some samples have remarkably high syneresis. Our study showed that the pH, titratable acidity, syneresis and sensory profiles of these yoghurt samples were significantly different (p<0.05). Sensory properties, particularly, flavour, taste and aroma of yoghurt samples are needed to be improved for a better consumer overall acceptability. To the best of our knowledge, this is the first report of this kind on yoghurt samples from the Kingdom of Lesotho.

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