scholarly journals The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Miguel E. Schmalko ◽  
Myrian G. Acuña ◽  
Griselda P. Scipioni
Keyword(s):  
Sequential Extraction ◽  
Sensorial Analysis ◽  
Laboratory Conditions ◽  
Fortified Food ◽  
Calcium Magnesium ◽  
Sensorial Quality

The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.

scholarly journals The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Miguel E. Schmalko ◽  
Myrian G. Acuña ◽  
Griselda P. Scipioni
Keyword(s):  
Sequential Extraction ◽  
Sensorial Analysis ◽  
Laboratory Conditions ◽  
Fortified Food ◽  
Calcium Magnesium ◽  
Sensorial Quality

The aim of this research was to study the sensorial acceptance of a fortified food containing different minerals (calcium, magnesium and iron) and to determine the actual quantities present (bioaccessibility) when extracted in maté. A sensorial analysis was performed to compare sensorial quality of fortified and non-fortified maté. Although panelists identified differences between the fortified and non-fortified maté, only 3% of them commented on an unpleasant flavor. Sequential extraction assays were performed simulating maté consumption under laboratory conditions. Profile concentration diminished sharply after the second extraction. Magnesium was found to be completely extracted in the first 500 mL. Calcium and Iron were extracted in a very low percentage (29% and 25%, respectively). The outlet rate of the minerals was fitted to two models, and a good fitness (p < 0:001) in all cases was obtained.

scholarly journals The Influence of Geomorphology on the Sensorial Quality of Red Wines from the Șarba Wine Region, Odobești Vineyard

2015 ◽  
Vol 49 ◽  
pp. 44-49
Author(s):  
Daniela Maria Șandru
Keyword(s):  
Point Of View ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Sensorial Analysis ◽  
Red Grapes ◽  
Sensorial Quality ◽  
Wine Region

This study aims at making a sensorial analysis of red wines from the Șarba wine region, Odobești Vineyard. In order to determine wines from a sensory point of view, we first studied the influence of geomorphology on the sensory character. In the analysis of red wines sensorial quality we used several wines from 2012 (i.e. Pinot noir, Cabernet Sauvignon, Black Fetească and Merlot), as 2012 was a beneficial year from the point of view of red grapes ripening, and the oenoclimatic index was favourable to obtaining savoury and flavoured wines. The vegetal flavour does not affect the wines’ harmony too much.

Environmental Availability of Potentially Toxic Elements in an Agricultural Mediterranean Site

2019 ◽  
Vol 25 (2) ◽  
pp. 169-178 ◽  
Author(s):  
Dimitrios Alexakis ◽  
Dimitra Gamvroula ◽  
Eleni Theofili
Keyword(s):  
Sequential Extraction ◽  
Toxic Elements ◽  
Soil Depth ◽  
Extraction Procedure ◽  
Potential Ecological Risk ◽  
Potentially Toxic Elements ◽  
Geochemical Partitioning ◽  
Exchangeable Fraction ◽  
High Bioavailability

ABSTRACT Total contents of 36 potentially toxic elements are summarized for agricultural topsoil (n = 12; soil depth = 0–20 cm), subsoil (n = 12; soil depth = 20–40 cm), and representative rock samples collected from a Mediterranean site (Megara Plain, Greece). The five-stage sequential extraction procedure for the geochemical partitioning of cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), manganese (Mn), and nickel (Ni), proposed by Tessier, was applied to topsoil and subsoil collected from the study area. Soil Cd was highly associated with exchangeable fraction, illustrating high bioavailability of this element. The order of mobility of the elements was as follows: Cd > Cu > Co > Zn > Ni > Cr > Mn. Results from sequential extraction experiments illustrated that the bioavailability of Cu, Co, and Zn is moderate, while Ni, Cr, and Mn presented low bioavailability, indicating that these elements could pose a limited threat to the quality of crops. Cadmium is the chief contamination controlling factor posing moderate potential ecological risk. The contamination sources of the examined elements are discussed.

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Processing technique affects shelf life and sensorial quality of fish pickle

2021 ◽  
Vol 9 (2) ◽  
pp. 163-170
Author(s):  
Y Prabhabati Devi ◽  
R K Lembisana ◽  
Y Jamuna Devi
Keyword(s):  
Shelf Life ◽  
Processing Technique ◽  
Sensorial Quality

scholarly journals Desamerization of Bitter Jam: Biochemical and Sensory Quality

2018 ◽  
Vol 2018 ◽  
pp. 1-13
Author(s):  
Samira Lagha-Benamrouche ◽  
Terkia Benaissa ◽  
Rezki Sadoudi
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Bitter Orange ◽  
Sensorial Quality

This work consists of studying the influence of the desamerization of the mesocarpe on the chemical composition and the sensorial quality of the jam, based on the bitter orange. The results of the various analysis show that desamerization decreases acidity, sugars, protein, and bioactive compound levels (carotenoids, polyphenols, and vitamin C), but desamerized jams still remain an important source of antioxidant compounds with antioxidant potential in the diet. Concerning the sensory analysis of the jams, the results show that the jam desamerized with water presents the same bitterness as the bitter jam and that the salt significantly reduces the bitterness of the jams.

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

LWT ◽  
2015 ◽  
Vol 63 (2) ◽  
pp. 953-959 ◽  
Author(s):  
Sajid Maqsood ◽  
Aisha Abushelaibi ◽  
Kusaimah Manheem ◽  
Aysha Al Rashedi ◽  
Isam Tawfik Kadim
Keyword(s):  
Phenolic Compounds ◽  
Lipid Oxidation ◽  
Protein Degradation ◽  
Sensorial Quality ◽  
Camel Meat

scholarly journals An Assessment of the Quality of Groundwater in a Textile Dyeing Industrial Area in Erode City, Tamilnadu, India

2010 ◽  
Vol 7 (3) ◽  
pp. 1033-1039 ◽  
Author(s):  
P. N. Palanisamy ◽  
S. K. Kavitha
Keyword(s):  
Physicochemical Parameters ◽  
Industrial Area ◽  
Total Hardness ◽  
Systematic Analysis ◽  
Adverse Impacts ◽  
Groundwater Samples ◽  
Textile Dyeing ◽  
Calcium Magnesium ◽  
Standard Values

Groundwater samples were collected in Erode city, Tamilnadu, from an area having large number of textile dyeing units. Though people residing in this area use river water supplied by local bodies as their major source for drinking, groundwater is also used as complementary source. The samples collected were subjected to systematic analysis using the standard methods and procedures. The values obtained for different physicochemical parameters were compared with the standard values given by ISI/ WHO. Variations in many physicochemical parameters were observed for most of the samples when compared to the standard values. More than half of the samples collected had their EC, TDS, total hardness, calcium, magnesium, sulphate and chloride exceeding their acceptable limits. This attempt has been made to determine the quality of groundwater in the study area confirms the deterioration of groundwater quality in the area and calls for some effective measures to be taken urgently to minimize the adverse impacts that may occur due to the contamination of groundwater.

scholarly journals DEHYDRATED APICULTURE POLLEN QUALITY

2019 ◽  
Vol 16 (31) ◽  
pp. 335-340
Author(s):  
Elen Vanessa Costa da SILVA ◽  
Igor Fernando de Araújo REIS ◽  
Leandro das Neves Tolosa de ALMEIDA ◽  
Alan Reis dos PRAZERES ◽  
Josyane Brasil da SILVA ◽  
...  
Keyword(s):  
Natural Products ◽  
Microbiological Analysis ◽  
Salmonella Spp ◽  
Sensorial Analysis ◽  
Total Sugars ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
The City ◽  
And Staphylococcus Aureus

Due to the increase in the consumption of natural products, there has been a growing use and commercialization of bee pollen, thus, the need for a greater quality control regarding the physical-chemical and microbiological characteristics of this product is justified. In this way, the research aimed to determine the physical-chemical, microbiological and sensorial characteristics of four brands of dehydrated pollen, marketed in natural products houses in different parts of the city of Belém-Pará. Microbiological (aerobic mesophilic bacteria, fungi and yeasts, Coliformes at 45°, Salmonella sp and Staphylococcus aureus) and sensorial analyzes were carried out in the physicochemical analyzes (moisture, ashes, lipids, proteins, pH, free acidity, total sugars). The results obtained were within the parameters of quality allowed by the Brazilian legislation for dehydrated pollen. Regarding the microbiological analysis, all brands showed absence of Staphylococus aureus and Salmonella spp. For the sensorial analysis, the C mark presented better results for both flavor and aroma, confirming the quality of the dehydrated pollen commercialized in Belém-Pa.

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