scholarly journals INFLUENCE OF DREGEA SINENSIS HEMSL. PROTEASE ON THE QUALITY OF MOZZARELLA CHEESE FROM BUFFALO MILK

2017 ◽  
pp. 539 ◽  
Author(s):  
Hongyan Wang ◽  
Yujing Wang ◽  
Aixiang Huang
Keyword(s):  
Profile Analysis ◽  
Buffalo Milk ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Texture Profile ◽  
Sds Page ◽  
Small Pore ◽  
Process Cheese ◽  
Enzyme Source

Dregea sinensis Hemsl. protease, a new enzyme source, is described with the characteristics of milk curd. However, cheese processing with this protease has yet to be described. In this study, a protease called chymosin was extracted and purified from D. sinensis Hemsl. stalk. Calf rennet and microbial chymosin were used as the control group in the production of mozzarella cheese to investigate the effect of this plant species on the quality of cheese. Results: SDS-PAGE revealed that D. sinensis Hemsl. protease can be used to process cheese because this enzyme elicits a degradation effect on α-casein in mozzarella cheese. Fresh and sweet glutamic acid and histidine are the dominant free amino acids in mozzarella cheese (P<0.5). Fifty-two flavor substances were detected through GC-MS. Volatile acids and carbonyl compounds are the main sources of the flavor of mozzarella cheese. Texture profile analysis indicated that the produced cheese was more restorative and flexible. Scanning electron microscopy demonstrated that the produced cheese was smooth, as indicated by the small pore cross-section diameter of mozzarella cheese and its close net structure. Therefore, D. sinensis Hemsl. can be applied to process cheese.

scholarly journals Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Zhenya Du ◽  
Fusheng Chen ◽  
Kunlun Liu ◽  
Shaojuan Lai ◽  
Lifen Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Profile Analysis ◽  
Positive Trend ◽  
Chinese Steamed Bread ◽  
Texture Profile ◽  
Soy Protein Isolates ◽  
Sds Page ◽  
Sensory Score ◽  
Steamed Bread

Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increasedSbut the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour+IVD2 (WF+IVD2), WF+SPI, WF+IVD4, WF+IVD1, WF+IVD3, WF, and WF+IVD5. As regards color, the total colorΔEdecreased except for the WF+IVD1 (56.22); its positive and negative trends ofL⁎andb⁎were invariant with the SPI or ESPIs mixture, whereasa⁎showed a positive trend. The sensory score increased from 82.7 to 83.4 with 3% of SPI addition and up to 87.8 when the substitution was IVD1. Therefore, SPI treated by extrusion may significantly improve the quality of CSB.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

scholarly journals Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 519 ◽  
Author(s):  
Kai-Nong Sun ◽  
Ai-Mei Liao ◽  
Fan Zhang ◽  
Kiran Thakur ◽  
Jian-Guo Zhang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Sem Analysis ◽  
Rheological Parameters ◽  
Composite Flour ◽  
Texture Profile ◽  
Chinese Yam ◽  
Substitution Level ◽  
Granule Structure ◽  
Stable Network

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower gluten, 20% of CYP promoted the stable network of gluten and starch particles. However, the excessive addition reduced the flexibility and the chewiness. The adverse changes were observed at 40% substitution level in texture profile analysis (TPA) and rheological parameters due to disrupted gluten–protein network which accelerated the exposure of starch particles. The CYP incorporation up to 20% showed better mouthfeel but further addition lowered the total sensory scores. Scanning Electronic Microscopy (SEM) analysis confirmed the modifications in noodles microstructure as CYP addition affected starch granule structure. In general, 30% substitution significantly improved the textural and rheological properties of noodles, indicating the potential of Chinese yam powder for industrial application.

scholarly journals THE EFFECTS OF FOLIARLY APPLIED CALCIUM ON FRUIT CALCIUM, FIRMNESS, SOLUBLE SOLIDS, STORABILITY AND ORGANOLEPTIC QUALITY OF `CRESTHAVEN' PEACH

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1147c-1147
Author(s):  
J. Anthony Hopfinger ◽  
Donald W. Shaffner ◽  
Eric D. Cubberley
Keyword(s):  
Size Distribution ◽  
Profile Analysis ◽  
Fruit Size ◽  
Storage Period ◽  
Soluble Solids ◽  
High Rate ◽  
Calcium Treatment ◽  
Crop Load ◽  
Texture Profile

Both Cacl2 and Nutrical (a trihydroxyglutarate chelate) were foliarly applied at rates of 1.8 and 5.5 Cacl2/ha/season and 1.5 and 4.5 l/ha/season, respectively. Applications were made starting at shuck split and repeated at 2 week intervals until harvest. Neither calcium treatment had an effect on fruit size and size distribution. Fruit size was directly related to crop load. Calcium chloride application had the most pronounced effect on increasing the red over-color of `Cresthaven' peaches with Nutrical intermediate compared to the control. The high rate of Nutrical increased flesh calcium levels at harvest by 75-100 PPM. Instron Texture Profile Analysis indicated that any calcium treatment significantly increased the hardness of the peach. Nutrical at 4.5 l/ha/season improved hardness 2-fold compared to the controls. The improved hardness was maintained throughout the 6 week storage period.

scholarly journals Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

2017 ◽  
Vol 38 (4) ◽  
pp. 1841
Author(s):  
Ben-Hur Ramos Ferreira Gonçalves ◽  
Grazielly De Jesus Silva ◽  
Daniele Gomes Conceição ◽  
Antonio Silvio do Egito ◽  
Sibelli Passini Barbosa Ferrão
Keyword(s):  
Chemical Composition ◽  
Electrophoretic Analysis ◽  
Physicochemical Characteristics ◽  
Buffalo Milk ◽  
Water Soluble ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Sds Page

Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production.

Effect of Auxiliary Starters on Quality of the Reduced Fat Mozzarella Cheese

2011 ◽  
Vol 393-395 ◽  
pp. 678-683
Author(s):  
Hui Ping Liu ◽  
Chun Ling Cao ◽  
Ling Ji ◽  
Yi Wen Xu ◽  
Feng Ru Wei
Keyword(s):  
Milk Fat ◽  
Lactobacillus Casei ◽  
Corn Oil ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Reduced Fat ◽  
Fat Substitutes

The choice of strains directly relate to the yield of cheeses, the time of processing cheeses, their maturity time, flavors, and their functional characteristics. In this paper, the main strain used to make Mozzarella cheese was TCC-3, which contain Lactobacillus bulgaricus subsp. Thermophilus and Streptococcus thermophilic subsp. while the auxiliary starters we chose were Lactobacillus casei and Lactobacillus helveticus. The reduced fat Mozzarella cheese was made from partially skimmed milk(milk containing 18 g of milk-fat L-1) and 9 g corn oil W1/O/W2 multiple emulsions(stabilized by amidated carboxymethylcellulose (CMC)), which deviated greatly from previous fat substitutes, the control group cheese was made with TCC-3 only(0.23g / 5L milk). Through mixture experiment design, we got 9 different groups, which the proportion of the three cultures was different. Through comparing natures of the 9 groups, we concluded that, the group (TCC-3: 0.005%; Lactobacillus casei: 0.004%; Lactobacillus helveticus: 0%) was the best one in improving quality, because it not only increased species of flavor compounds, but also had a great help for functional properties such as stretchability, meltability and so on. Also we confirmed that lactobacillus helveticus was not suitable for auxiliary ferment in our research.

Instrumental Texture Profile Analysis (TPA) of Shelled Sunflower Seed Caramel Snack Using Response Surface Methodology

2007 ◽  
Vol 13 (6) ◽  
pp. 455-460 ◽  
Author(s):  
R.K. Gupta ◽  
Alka Sharma ◽  
R. Sharma
Keyword(s):  
Response Surface Methodology ◽  
Product Quality ◽  
Response Surface ◽  
Sunflower Seed ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Texture Analyzer ◽  
Instrumental Texture

Models capable of predicting product quality of shelled sunflower seed caramel snack have been developed using response surface methodology. The textural profile analysis was conducted on the snacks using a texture analyzer. The quality attributes measured were hardness, cohesiveness, springiness, chewiness, and resilience as a function of sugar and sunflower kernels content. The sugar and shelled seed proportions affect the textural characteristics of the product significantly (p<0.05). The values of hardness, cohesiveness, springiness, chewiness, and resilience varied from 2.048 to 42.030 N, 1.002 to 5.003, 1.138 to 1.69, 2.773 to 228.146N, and 0.301 to 0.779, respectively. The highest values of hardness and chewiness were attained for the product with 70:30 sugar and shelled sunflower seed proportion respectively. Similarly the highest values of cohesiveness, springiness and resilience were observed in 50 : 30, 50 : 40, and 50 : 50 proportions respectively. The lowest values of hardness and chewiness were observed in 50 : 50 (sugar: shelled sunflower seed) proportion respectively. Similarly the lowest values of cohesiveness were observed in 70: 50 whereas the lowest values of springiness and resilience were observed in 70 : 30 proportions respectively. Hardness, cohesiveness, and chewiness trended to increase whereas springiness and resilience decreased with increase in sugar proportion.

scholarly journals Effect of ripening temperature on the texture of cow milk Kashkaval cheese

2018 ◽  
Vol 14 (s1) ◽  
pp. 69-78
Author(s):  
G. Ivanov ◽  
A. Bogdanova ◽  
G. Zsivanovits
Keyword(s):  
Profile Analysis ◽  
Cow Milk ◽  
Texture Profile ◽  
Ripening Time ◽  
Texture Parameters ◽  
Cheese Texture ◽  
Two Factors ◽  
Different Temperatures ◽  
Kashkaval Cheese

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

Pengaruh Varietas dan Lama Fermentasi Terhadap Kualitas Kefir Susu Kacang Tanah (Arachis Hypogaea)

2019 ◽  
Vol 6 (01) ◽  
pp. 42-56
Author(s):  
Klaudia Maris Stella
Keyword(s):  
Protein Content ◽  
Profile Analysis ◽  
Fat Content ◽  
Texture Profile Analysis ◽  
Plate Count ◽  
Total Acid ◽  
Alcohol Content ◽  
Texture Profile ◽  
Total Plate Count

Kefir is one fermented product that has a taste, a yogurt-like consistency color and has a distinctive yeast aroma. Peanuts are economically ranked second after soybeans. As peanut food has important nutritional benefits in the human nutriency of high protein, minerals and essential fatty acids such as linoleic and oleic acids. Peanut milk contains a very high amino acid almost equivalent to the protein content of animal milk and the price is relatively cheap This study aims to determine the effect of varieties and length of fermentation on the quality of peanut milk kefir. The research design used was Completely Randomized Design (RAL) consisting of 2 factor V peanut varieties consisting of 2 levels (Hypoma 1 and Singa) and long L fermentation factor consisting of 3 levels (21, 24 and 27 hours), each of which was repeated 3 times. The observed observations were pH, total acid, alcohol content, protein content, fat content, Total Plate Count (TPC), Texture Profile Analysis (TPA). Treatment of varieties and duration of fermentation of peanut milk kefir have significant effect on pH value, total acid, fat content, Total Plate Count (TPC), significantly affect alcohol content and no significant effect on protein content, Texture Profile Analysis (TPA), organoleptic aroma, taste and texture. Quality of peanut milk kefir produced on lion varieties with 24 hours fermentation time of total acid 6.43%, alcohol content 2.84%, protein content 2.80%, Total Plate Count (TPC) 30.67 x 103 CFU and Adhesiveness 1.324 g/s.

Sign in / Sign up

Export Citation Format

Share Document