scholarly journals A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

2020 ◽  
Vol 9 (6) ◽  
pp. 52
Author(s):  
Alexandros Petridis ◽  
Dimitris Petridis ◽  
Georgia Dimitreli
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Control Sample ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Lactic Acid Concentration ◽  
Color Intensity ◽  
Low Fat ◽  
Overall Acceptability ◽  
Frozen Dessert

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

scholarly journals Nutritional Composition, Microbiological Quality and Sensory Properties of Kunu-zaki Produced from Millet and Tigernut Blend

2019 ◽  
pp. 1-10
Author(s):  
K. M. Adaramola-Ajibola ◽  
A. R. Osaloni ◽  
O. C. Arijeniwa
Keyword(s):  
Lactic Acid ◽  
Micrococcus Luteus ◽  
Control Sample ◽  
Bacterial Count ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Biochemical Tests ◽  
Penicillium Species ◽  
Overall Acceptability ◽  
Laboratory Technology

Aims: To investigate the effect of supplementation of kunu-zaki with milk on its nutritional and microbiological qualities and overall acceptability. Place and Duration of Study: Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic, Owo, between April, 2019 and July, 2019. Methodology: The two (2) Kunu-zaki blends were produced by traditional fermentation method, thereafter, they were screened for the presence of microorganisms using pour plate method while colonial characteristics and biochemical tests (Sugar utilization, catalase, coagulase, oxidase) were done to confirm the identity of the organisms. The proximate composition (moisture, protein, lipid, ash, fibre and carbohydrate) of the samples were assayed using standard procedures. The sensory properties of the Kunu-zaki were assessed using a trained panel. Data were analyzed statistically using SPSS version 17.0 and the means separated using Duncan Multiple Range Test. Results: Coliforms and Enterobacteriacea were not found in the enriched and control Kunu-zaki samples. However, the highest total heterophilic bacterial count (107x103 cfu/ml) and lactic acid bacterial count (131 x103 cfu/ml) were found in sample B while the least counts were found in the control sample with 92 x103 cfu/ml and 122 x103 cfu/ml total bacterial and lactic acid bacterial counts respectively. Further, the highest fungal count was found in control sample (67 x103 sfu/ml) while the least count were observed on sample B (52 x103 sfu/ml). The control sample had the lowest pH 4.65 while sample C had the highest pH of 5.95. Also, the TTA ranged between 0.57% I sample C and 0.83% in control sample. A total of six (6) bacteria and six (6) fungi were isolated from the freshly prepared kunu-zaki-tigernut milk blends, they were Bacillus subtilis, Bacillus licheniformis, Micrococcus luteus, Lactobacillus acidophilus, Lactobacillus plantarum, Streptococcus species, Geotrichum candidum, Saccharomyces cerevisiae, Aspergillus niger, Rhizopus stolonifer, Fusarium and Penicillium species. The crude protein, moisture content and fat of the enriched Kunu-zaki were significantly (p≤0.05) higher than the control sample. Also, there was a reduction in fibre, ash and carbohydrate content of the enriched Kunu-zaki product compared with the control sample. The enriched Kunu-zaki samples had higher level of potassium, magnesium and phosphorus than the control Kunu-zaki while they had lower calcium and sodium concentrations. Kunu-zaki-tigernut milk blends had comparable rating to the control in appearance and aroma but had a higher rating for taste and overall acceptability. Conclusion: The enrichment of Kunu-zaki with tigernut milk had significant elevating effect on the nutrition and sensory properties of the Kunu-zaki and its overall acceptability.

Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice

2017 ◽  
Vol 23 (8) ◽  
pp. 668-680 ◽  
Author(s):  
Gulsun A Evrendilek
Keyword(s):  
Ascorbic Acid ◽  
Acid Concentration ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Pomegranate Juice ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Linear Regression Models ◽  
Ascorbic Acid Concentration ◽  
Total Antioxidant

Synergistic effects of pulsed electric field+mild heat on quality properties of pomegranate juice were modeled using the best-fit multiple (non-) linear regression models with inactivation kinetics parameters of Escherichia coli O157:H7 and Staphylococcus aureus. No significant difference was detected between the control and the treated samples in terms of pH; °Brix; total antioxidant capacity; total monomeric anthocyanin content; total ascorbic acid concentration; and the sensory properties of flavor, taste, aftertaste, and overall acceptance ( p > 0.05). An exposure of 65.3 J and 40 ℃ caused an increase on conductivity; titratable acidity; L*, a*, and b* values; and a decrease of browning index, total phenolic content, total antioxidant capacity, total monomeric anthocyanin content, total ascorbic acid concentration, and in the sensory properties of color and sourness in pomegranate juice. The goodness-of-fit for the best-fit multiple (non-) linear regression models in descending order belonged to E. coli O157:H7 (92.98%), S. aureus (84.06%), color a* (83.9%), titratable acidity (81.3%), color L* (78.5%), color b* (78.3%), conductivity (74.8%), total phenolic content (74.1%), and total ascorbic acid concentration (64.74%), respectively. De and ze values for E. coli O157:H7 and S. aureus ranged from 105.64 to 1093.25 and from 79.18 to 1057.73 µs with 27.39 and 30.80 J, consequently.

Post-Mortem Diagnosis of Hypoxia by Means of Brain Lactic Acid Concentration

1958 ◽  
Vol 192 (3) ◽  
pp. 577-580 ◽  
Author(s):  
Donald D. Van Fossan ◽  
Robert T. Clark
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Oxygen Deficiency ◽  
Postmortem Brain ◽  
Post Mortem ◽  
Lactic Acid Concentration ◽  
Altitude Exposure ◽  
Post Mortem Brain ◽  
Exposure Levels ◽  
The Brain

Simulated altitude exposure elevates the postmortem brain lactic acid concentration up to 98 mg/100 gm above controls depending on species used, duration, and intensity of exposure. The sharp difference in post-mortem brain lactic acid concentration between altitude exposed animals and controls remains demonstrable for the longest postmortem intervals studied (20 hr. in the dog, 30 hr. in the rabbit, and 6 hr. in the rat). Upon recovery from altitude exposure the brain lactic acid and/or precursors return toward pre-exposure levels in accordance with first order reaction kinetics during the first few minutes. The velocity constant is .32 and the half-life is 2.2 minutes. Elevated post-mortem brain lactic acid concentration is a constant finding in animals which were hypoxic at the time of death and appears to be a suitable criterion for establishing ante-mortem altitude exposure or other physiologically similar oxygen deficiency situations.

Sign in / Sign up

Export Citation Format

Share Document