scholarly journals Effect of freeze drying on qualities of fresh cow milk and soy cheeses

2020 ◽  
Vol 45 (3) ◽  
pp. 1-14
Author(s):  
Tosin Paul ◽  
Bolanle Adejumo ◽  
Nnaemeka Nwakuba ◽  
Augustine Igbozulike
Keyword(s):  
Freeze Drying ◽  
Ash Content ◽  
Cow Milk ◽  
Soy Milk ◽  
Standard Methods ◽  
Microbial Counts ◽  
Freeze Dried ◽  
Sodium Magnesium ◽  
Sensory Qualities ◽  
Bacteria And Fungi

The effect of freeze drying on the qualities of fresh cow milk and soy milk cheeses was investigated, with a view to preserve and present them in a more stable and portable form. The cow milk cheese and soy milk cheese used were freshly prepared with dimension of 2 x 3 cm and 0.2 cm thickness. The cow milk and soy cheese were divided into 6 portions of 100 g each. The initial properties of the cheeses samples been determined using a portion of 100 g each, the remaining 500 g were freeze dried. The nutritional, microbial and sensory qualities of the freeze dried cheeses were determined using standard methods. Results showed that freshly prepared cow milk cheese contains 54.02% moisture, 20.34% protein, 6.40% ash, 18.11% fat and 4.25% carbohydrate, 3.52mg/100g sodium, 7.02mg/100g potassium, 5.22mg/100g magnesium, 6.32mg/100g iron, 11.12mg/100g calcium, 3x103 cfu/g bacteria and 2.54 x 106 cfu/g fungi whereas freshly prepared soy cheese contains 50.89% moisture, 22.05% protein, 6.31% Ash, 19.02% fat and 4.06% carbohydrate, 3.52mg/100g sodium, 7.04mg/100g potassium, 5.14mg/100g magnesium, 6.20mg/100g iron, 10.76mg/100g calcium, 2.76x103 cfu/g bacteria and 2.60 x 106 cfu/g fungi. The moisture and fat contents of the freeze dried cow milk and soybean milk decreased significantly (P < 0.05) from 54.02% to 4.28%, 18.11% to 4.05% and 50.89% to 4.19%, 19.02% to 4.30% respectively. Freeze drying significantly decreased the bacteria and fungi contents of fresh cheeses; it decreased from 3x103 cfu/g to 2.72 x 103 cfu/g, 2.54 x 106 cfu/g to 2.35 x 106 cfu/g, and 2.76 x 103 cfu/g to 2.54 x 103 cfu/g, 2.60 x 106 cfu/g to 2.38 x 106 cfu/g for cow milk and soy milk cheese respectively. The carbohydrate, protein, ash content, calcium, sodium, magnesium, taste, appearance, flavour, acceptability of the cow milk cheeses increased significantly (P < 0.05) when freeze dried. Decreases in moisture content, fat and microbial counts of cheeses would enhance its stability and shelf life if properly packaged.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

EXTRACTION DES ACIDES FULVIQUES D'UN HORIZON SPODIQUE PAR UNE RESINE ECHANGEUSE D'IONS DE TYPE H POSITIF

1971 ◽  
Vol 51 (2) ◽  
pp. 157-164
Author(s):  
G. HUBERT ◽  
A. GONZALEZ
Keyword(s):  
Organic Matter ◽  
Fulvic Acid ◽  
Freeze Drying ◽  
Gel Filtration ◽  
Fulvic Acids ◽  
Ash Content ◽  
Freeze Dried ◽  
Efficient Reagent

A resin in the H+ form (Dowex 50W-X8) was used to extract fulvic acids from a Spodic horizon. This resin has the following advantages in relation to the reagents normally used. It solubilizes organic matter while purifying it and without altering it by oxidation and hydrolysis. Furthermore, since the resin is eliminated completely from the extract, no contaminating ions remain. The soil was agitated in a mixture of water and resin. The extract obtained was filtered, centrifuged, purified by passage through a column of H+ resin and freeze-dried. The alternation of freeze-drying and resolubilization resulted in the coagulation of the silica which was removed by centrifugation. Acid organic matter with very low ash content (1%) was obtained. The fulvic acids extracted by resin and by Na-pyrophosphate were compared. Qualitatively they were practically the same, as evidenced by the similarity of the curves obtained by gel-filtration (Sephadex). Quantitatively the resin, however, was a more efficient reagent. Therefore, it is recommended for the extraction of fulvic acid and organo-mineral complexes.

scholarly journals Pengaruh Metode Pengeringan Simplisia Daun Ubi Jalar Ungu (Ipomoea batatas (L.) Lamk) Varietas Antin 3 Terhadap Kadar Abu Ekstrak

2019 ◽  
Vol 4 (1) ◽  
pp. 11-14
Author(s):  
Damaranie Dipahayu ◽  
Djamilah Arifiyana
Keyword(s):  
Ipomoea Batatas ◽  
Freeze Drying ◽  
Leaf Extract ◽  
Ash Content ◽  
Raw Material ◽  
Drying Method ◽  
Freeze Dried

ABSTRAKEkstrak daun ubi jalar ungu ( Ipomoea batatas (L.) Lamk Varietas Antin 3 mengandung flavonoid yang dapat digunakan sebagai bahan baku sediaan tabir surya. Sediaan tabir surya penting untuk digunakan karena dapat melindungi kulit dari paparan radiasi sinar UV A dan UV B dari sinar matahari yang dapat merusak kulit dan memicu terjadinya penuaan dini pada kulit. Agar dapat menjadi bahan baku yang terukur efektifitas dan keamanannya maka diperlukan standarisasi ekstrak, salah satunya standarisasi non spesifik kadar abu. Penelitian ini dilakukan untuk membandingkan kadar abu ekstrak daun yang dikeringkan secara freeze drying dan oven, karena keduanya terbukti mengandung kadar flavonoid yang berbeda. Hasil penelitian ini menunjukkan bahwa pada ekstrak daun Antin 3 yang dikeringkan secara freeze drying suhu -45 0C selama 48 jam dan oven suhu 400C selama 24 jam memiliki kadar abu total adalah 6.9 % dan 7.3 % sedangkan kadar abu tidak larut asam adalah1.6 % dan 0.9 %.Kata kunci: Ekstrak daun Antin 3, freeze drying, oven, kadar abu total, kadar abu tidak larut asam ABSTRACTEthanolic extract of purple sweetpotatoes (Ipomoea batatas (L.) Lamk Antin 3 variety contain flavonoids. Flavonoids has sunscreen effectivity. Antin 3 extract need to be standardized, in order to be a raw material ofsunscreen. Nonspecific standardization can measures the effectiveness and safety of the extract. Sunscreen can protect the skin harmfull effect of UV A and UV B radiation from sunlight. The study aims to provide data the effect of Antin 3 leaf drying method dried freeze (-45 0C) during 48 hours and oven (40 0C) during 24 hours on its ash content. This study finds that freeze dried Antin 3 leaf have total ash content and insoluable acid ash content respectively is 6.9 % and 7.3 %, while oven Antin 3 leaf respectively is 1.6 % and 0.9 %.Keywords: Antin 3 leaf extract, freeze dried, oven, total ash content, insoluable acid ash content.

scholarly journals PENGARUH KONSENTRASI SUKROSA SEBAGAI CRYOPROTECTANT TERHADAP KARAKTERISTIK SIFAT KIMIA YOGHURT SINBIOTIK KERING BEKU

2020 ◽  
Vol 5 (2) ◽  
pp. 81
Author(s):  
Yunita Yunita ◽  
Agustina Intan Niken Tari ◽  
Afriyanti Afriyanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Freeze Drying ◽  
Ash Content ◽  
Lactobacillus Bulgaricus ◽  
Total Acid ◽  
Freeze Dried ◽  
Acid Titration ◽  
Range Test

ABSTRAKYoghurt sinbiotik merupakan susu fermentasi oleh Bakteri Asam Lakat (BAL) spesies Lactobacillus bulgaricus dan Streptococcus thermophillus, dan Lactobacillus plantarum Dad 13 sebagai probiotik dengan penambahan ubi jalar ungu sebagai prebotik. Yoghurt sinbiotik diproses dengan pengeringan beku. Pada proses pengeringan beku ditambahkan Cryoprotectant untuk mencegah kerusakan membran sel bakteri pada yoghurt.  Cryoprotectant berfungsi sebagai pelindung sel bakteri asam laktat selama pembekuan. Tujuan penelitian adalah mengetahui pengaruh konsentrasi Cryoprotectant sukrosa terhadap sifat kimia yoghurt sinbiotik kering beku. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu variasi yaitu konsentrasi Croprotectant (0%, 2,5%, 5%, 7,5%). Data yang diperoleh dianalisis statistic menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikan 5% dan jika terdapat perbedaan yang nyata antar perlakuan maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Parameter pengamatan yang digunakan untuk menganalisis yoghurt sinbiotik kering beku meliputi kadar air, kadar abu, total asam titrasi, dan pH. Hasil penelitian menunjukkan bahwa konsentrasi Cryoprotectant tidak berpengaruh nyata terhadap kadar air, dan pH yoghurt sinbiotik kering beku, namun berpengaruh nyata terhadap kadar abu dan total asam titrasi. Pengaruh konsentrasi sukrosa sebagai Cryoprotectant diperoleh hasil terbaik pada konsentrasi 5% mempunyai kadar air 5,633%, kadar abu 4,900%, total asam titrasi 8,8167%, dan pH 3.867.ABSTRACTSynbiotic yogurt is fermented milk by Lactic Acid Bacteria (LAB) species Lactobacillus bulgaricus and Streptococcus thermophillus, and Lactobacillus plantarum Dad 13 as probiotics with the addition of purple sweet potatoes as prebotics. Synbiotic yogurt is processed by freeze drying. In the freeze drying process Cryoprotectant is added to prevent damage to bacterial cell membranes in yogurt. Cryoprotectant functions as a protective cell for lactic acid bacteria during freezing. The purpose of this study was to determine the effect of sucrose cryoprotectant concentrations on the chemical properties of freeze dried sinbiotic yogurt. This study uses a Completely Randomized Design with one variation, namely the concentration of Croprotectant (0%, 2.5%, 5%, 7.5%). The data obtained were statistically analyzed using Analysis Of Variance (ANOVA) with a significant level of 5% and if there were significant differences between treatments then continued with the Duncan's Multiple Range Test (DMRT). Observation parameters used to analyze freeze dried synbiotic yogurt include water content, total titration acid, ash content, and pH. The results showed that the concentration of Cryoprotectant had no significant effect on water content, and the pH of freeze dried synbiotic yogurt, but had a significant effect on ash content and total acid titration. Effect of sucrose concentration as Cryoprotectant obtained the best results at a concentration of 5% having a moisture content of 5.633%, ash content of 4.900%, total acid titration of 8.8167%, and pH of 3,867.Keywords: Synbiotic Yogurt, Purple Sweet Potato, Cryoprotectant

scholarly journals Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese

2020 ◽  
Vol 24 (3) ◽  
pp. 537-542
Author(s):  
T. Paul ◽  
B.A. Adejumo ◽  
I. Okosa ◽  
C.E. Chidinma-Edeh
Keyword(s):  
Cow Milk ◽  
Packaging Materials ◽  
Soy Milk ◽  
Microbial Composition ◽  
Storage Duration ◽  
Standard Procedures ◽  
Freeze Dried ◽  
And Storage ◽  
Polythene Film ◽  
Microbiological Properties

The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard  methods as prescribed by Compendium of Methods for the Microbiological Examination of Foods and Bacteriological Analytical Manual. Data obtained were analyzed statistically to determine the effect of the packaging materials and storage duration on the microbial qualities of freeze dried cheese samples. Result of the microbial composition for the fresh cow milk and soy cheese for bacterial and fungi count are 3.00x103±0.01, 2.54x106±0.05 and 2.76x103±0.02, 2.60x106±0.10 while the result for the freeze dried cow milk and soy cheese before storage are 2.72x103±0.02, 2.35x106±0.30 and 2.54x103±0.03, 2.38x106±0.50. This indicates that all the packaging material types used have the ability to minimize the microbial growth of stored freeze dried cheese. Polythene film is recommended to be more suitable in terms of cost, availability, compactibility and weight. Keywords: cheese, freeze drying, microbial qualities, packaging materials.

scholarly journals Proximate Composition, Antinutrient Content and Functional Properties of Soursop Flour as Influenced by Oven and Freeze Drying Methods

2014 ◽  
Vol 2 (2) ◽  
pp. 106-110 ◽  
Author(s):  
Terhemba Iombor ◽  
Innocentia Olaitan ◽  
Rhoda Ede
Keyword(s):  
Proximate Composition ◽  
Freeze Drying ◽  
Nutrient Content ◽  
Absorption Capacity ◽  
Drying Methods ◽  
Standard Methods ◽  
Oven Drying ◽  
Emulsion Capacity ◽  
Freeze Dried ◽  
Physical Attributes

The effect of Oven and freeze drying methods on the proximate composition, anti-nutrient and selected physical attributes of soursop flours were determined using standard methods. The fruit pulp was frozen at -30 and freeze dried at -40 for 72hrs while oven drying was performed at 70 for 48hrs. Oven drying significantly (p≤0.05) lowered the fat (7.30±0.23%), moisture (12.40±0.29%) and carbohydrate (40.70±0.12%) content of soursop flour while freeze drying significantly (p≤0.05) lowered the protein (18.72±0.10%), fibre (12.30±0.23%), ash (6.30±0.17%) and energy (212.704±0.10%) content of the flour. The oven dried flour had higher phytate (0.03±0.10%) and oxalate (0.03±0.00%) content while the freeze dried flour had higher tannin (0.52±0.00%) content. The physical attributes of the flours however revealed that the freeze dried flour significantly (p≤0.05) had higher values for viscosity (32.50±0.29%), water absorption capacity (57.30±0.17%), swelling index (50.10±0.06%), solubility (22.30±0.17%), oil absorption capacity (24.60±0.23%) and emulsion capacity (24.60±0.23%) while the oven dried flour had higher values for bulk density (421.20±0.12%) and foam capacity (25.30±0.17%). Freeze dried soursop flour had better physical attributes, lower nutrient and anti-nutrient content.

Scanning Electron Microscopy-cuticular Lesions on the Roundworm Ascaris Suum

1970 ◽  
Vol 28 ◽  
pp. 114-115
Author(s):  
P. A. Madden ◽  
W. R. Anderson
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Freeze Drying ◽  
Room Temperature ◽  
Secondary Electron ◽  
Distilled Water ◽  
Freeze Dried ◽  
Silver Paint ◽  
To Come ◽  
Scanning Electron

The intestinal roundworm of swine is pinkish in color and about the diameter of a lead pencil. Adult worms, taken from parasitized swine, frequently were observed with macroscopic lesions on their cuticule. Those possessing such lesions were rinsed in distilled water, and cylindrical segments of the affected areas were removed. Some of the segments were fixed in buffered formalin before freeze-drying; others were freeze-dried immediately. Initially, specimens were quenched in liquid freon followed by immersion in liquid nitrogen. They were then placed in ampuoles in a freezer at −45C and sublimated by vacuum until dry. After the specimens appeared dry, the freezer was allowed to come to room temperature slowly while the vacuum was maintained. The dried specimens were attached to metal pegs with conductive silver paint and placed in a vacuum evaporator on a rotating tilting stage. They were then coated by evaporating an alloy of 20% palladium and 80% gold to a thickness of approximately 300 A°. The specimens were examined by secondary electron emmission in a scanning electron microscope.

Revealing gross three-dimensional structure in the SEM

1987 ◽  
Vol 45 ◽  
pp. 656-657
Author(s):  
Sterling P. Newberry
Keyword(s):  
Freeze Drying ◽  
Three Dimensional ◽  
Dimensional Structure ◽  
Small Object ◽  
Final Solution ◽  
Dimensional Representation ◽  
X Ray ◽  
Three Dimensional Representation ◽  
Freeze Dried ◽  
Critical Point Drying

The beautiful three dimensional representation of small object surfaces by the SEM leads one to search for ways to open up the sample and look inside. Could this be the answer to a better microscopy for gross biological 3-D structure? We know from X-Ray microscope images that Freeze Drying and Critical Point Drying give promise of adequately preserving gross structure. Can we slice such preparations open for SEM inspection? In general these preparations crush more readily than they slice. Russell and Dagihlian got around the problem by “deembedding” a section before imaging. This some what defeats the advantages of direct dry preparation, thus we are reluctant to accept it as the final solution to our problem. Alternatively, consider fig 1 wherein a freeze dried onion root has a window cut in its surface by a micromanipulator during observation in the SEM.

Assessment of the Sensory Acceptability of Soy Milk Based Sandesh (Traditional Indian Sweet Dairy Dessert) For Elderly People (Aged > 60 Years) Living in Kolkata and its Efficacy on the Health Status of Geriatric Population

2020 ◽  
pp. 31-38
Author(s):  
Sweata Rani Rai ◽  
Sabia Nazmin
Keyword(s):  
Older Adults ◽  
Cerebrovascular Diseases ◽  
Buffalo Milk ◽  
Cow Milk ◽  
Eating Patterns ◽  
Soy Milk ◽  
Geriatric Population ◽  
Dietary Preference ◽  
Chemical Evaluation ◽  
Nutritional Needs

Background: Aging is often associated with the incidence of degenerative diseases such as cardiovascular, cerebrovascular diseases, diabetes, osteoporosis, and cancer, which affects dietary eating patterns in older adults. With advancing age, there is a decline in appetite and a reduced affinity to food. However, the eighty million citizens of West Bengal including the older adults have a craving for sweets. Therefore, the present study aims to evaluate the sensory and chemical evaluation of Sandesh prepared from soymilk and dates adhering to nutritional needs and dietary preference towards sweets for older adults. Method: Sandesh is prepared with the substitution of traditional milk chenna (fresh, unripened curd cheese made from cow milk/ buffalo milk)with soy milk and dates syrup.

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