Blending of Kokum Extract in Concord Grape Juice: Study on Physico-Chemical Characteristics, Sensory Quality and Storage

2013 ◽  
Vol 3 (1) ◽  
pp. 79 ◽  
Author(s):  
Siddharth ◽  
Ajay Kumar Sharma
Keyword(s):  
Sensory Quality ◽  
Grape Juice ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Concord Grape ◽  
And Storage

scholarly journals Yield and quality characteristics of paneer made from milk blend containing homogenized milk

2018 ◽  
Author(s):  
Janki Suthar ◽  
A.H. Jana ◽  
Hiral Modha ◽  
Smitha Balakrishnan
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Cost Savings ◽  
Textural Properties ◽  
Low Pressure ◽  
Quality Characteristics ◽  
Chemical Characteristics ◽  
Yield And Quality ◽  
Physico Chemical ◽  
Sensory Score

The research was carried out to ascertain the feasibility of preparing paneer from milk blend containing low pressure homogenized milk to avail the benefits rendered by homogenization. Standardized milk was subjected to two-stage homogenization (4.90 and 0.98 MPa respectively) and then blended with unhomogenized standardized milk in three proportions (i.e. 3:7, 4:6 and 1:1, w/w). It was necessary to add calcium chloride to the milk blend to improve the firmness of resultant paneer. The experimental paneer samples obtained from ‘milk blend’ containing homogenized milk, as well as control sample (only from unhomogenized milk) were studied for their proximate composition, physico-chemical characteristics, textural properties and sensory quality. Paneer obtained from milk blend (homogenized:unhomogenized; 4:6 w/w) resulted in greater fat recovery and moisture content culminating in significantly higher yield compared to control paneer (CP). The hardness of paneer obtained from blended milks was lower, but the springiness of BMP3:7 sample was greater than that of CP. The total sensory score of experimental paneer BMP4:6 was similar to the score associated with CP, but greater than the scores associated with paneer samples BMP3:7 and BMP1:1. Blending of homogenized (low pressure) milk with unhomogenized milk in 4:6 proportion helped in obtaining paneer with superior fat recovery and yield compared to use of unhomogenized milk, without any adverse effect on sensory properties and with concomitant cost savings.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals Improvement on the concentrated grape juice physico-chemical characteristics by an enzymatic treatment and Membrane Separation Processes

2016 ◽  
Vol 88 (1) ◽  
pp. 423-436 ◽  
Author(s):  
PLÍNIO R.F. CAMPOS ◽  
APARECIDO N. MÓDENES ◽  
FERNANDO R. ESPINOZA-QUIÑONES ◽  
DANIELA E.G. TRIGUEROS ◽  
SUELI T.D. BARROS ◽  
...  
Keyword(s):  
Membrane Separation ◽  
Processing System ◽  
Grape Juice ◽  
Treatment Temperature ◽  
Enzymatic Treatment ◽  
Chemical Characteristics ◽  
Permeate Flux ◽  
Separation Processes ◽  
Membrane Pore ◽  
Physico Chemical

ABSTRACT In this work, the improvement on the concentrated grape juice physico-chemical characteristics by using an enzymatic treatment followed by Membrane Separation Process (MSP) has been investigated. By using Novozym 33095(r) and Ultrazym AFP L(r) enzymes varying three operating parameters, the best result on the grape pulp characteristics was attained for the Novozym 33095(r) performed at 35oC, 15 min. and 50 mgL-1. In micro/ultra filtration processes after enzymatic pretreatment, the best performance of the MSP with high permeate flux value and suitable grape juice characteristics was attained using 0.05 mm membrane pore size, 1 bar pressure and 40 oC treatment temperature. When reverse osmosis process is operated at 40 bar and 40oC, high soluble solid and low turbidity values are attained. An enzymatic treatment along with MSP has shown an alternative and efficient grape juice processing system, being possible to extend to other foods.

scholarly journals Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

2002 ◽  
pp. 19-25 ◽  
Author(s):  
Olga Jovanovic ◽  
Biljana Pajin
Keyword(s):  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Quality Factors ◽  
Score System ◽  
Physico Chemical ◽  
Mouth Feel ◽  
And Control ◽  
And Storage ◽  
Good Agreement

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

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