Fisikokimia, Mikrobiologi dan Organoleptik Yogurt Probiotik dengan Penambahan Buah merah (Pandanus conodeous L.)

Yogurt can be made from homogenized milk, low-fat milk or skimmed milk with the addition of powdered milk. Starter culture commonly used in yogurt is Lactobacillus bulgaricus and Streptococcus thermophillus can not survive in environments with high acidity, so probiotics needed. One of the fruits that can be used in the process of making yogurt is red fruit (Pandanus Conoideus L). The purpose of this study was to analyze the physical and organoleptic properties of probiotic yogurt given the addition of red fruit. The observed physical characteristics consist of pH, viscosity, total acid concentration and water activity (aw) and organoleptic arachnids observed consisting of color, flavour, aroma and consistency. This research was using a complete randomized design (RAL). The results showed that the addition of red fruit has a real effect (P<0.05) on pH, viscosity and total acid titrated and organoleptic test shows the addition of red fruit has a noticeable effect on color, flavour, aroma and viscosity in hedonic quality tests, then in hedonic tests affect aroma and flavour. Based on the results of yogurt testing with the addition of 2.5% this is the closest to control and acceptable to Indonesian National Standards (SNI).

Physical-Chemical Constants and Fatty Acid Composition of Zosima absinthifolia Link. Fruit Oil

Zosima absinthifolia is the only species of Zosima genus in Azerbaijan. The aim of this study was to determine the quantitative and qualitative determination of fatty acids in the fruits of the plant Zosima absinthifolia, which is widespread in Absheron, as well as to study its physicochemical and organoleptic properties, possible use in the pharmaceutical and food industries. The oil obtained from the fruits of the plant collected from the Absheron Peninsula (Bibiheybat) was analyzed by gas chromatography. The oil was obtained at 60 °C for 8 h by the extraction of the fruits in a Soxhlet extractor. The yield was 10.36%. Chromatographic analysis of the oil obtained from plant fruits allowed to determine 14 fatty acids. The main component of Z. absinthifolia fruit oil is oleic acid (74.36%). Small amounts of caprylic and palmitic acids were also found to be 8.9% and 5.39%, respectively. The lowest percentage is palmitinoleic acid (0.07%). Physico-chemical constants and organoleptic properties of Z. absinthifolia fruit oil were also analyzed and it was determined that the percentage of free fatty acids in our sample was 2.47%, the peroxide value 34.16 mg O/kg and the saponification number 200.23 mg KOH/g.

Benefits of coffee consumption for human health: an overview

Background: Coffee is one of the most consumed beverages worldwide and is popular for its characteristic flavor and rich organoleptic properties. Aim: Based on published articles, the aims of this review are i) study the association between coffee consumption and benefits to human health; ii) the effects of coffee consumption on some pathologies; and iii) provide a description of coffee’s bioactive compounds. Discussion: Coffee presents bioactive compounds, which include phenolic compounds, especially chlorogenic acid (caffeoylquinic acid), trigonelline, and diterpenes, such as cafestol and kahweol. These compounds are related to the beneficial effects for human health, including high antioxidant activity, antimutagenic activity, hepatoprotective action, reduced incidence of type 2 diabetes mellitus, reduced risk of cardiovascular diseases, decreased incidence of inflammatory diseases, reduced menopausal symptoms, and others. Coffee’s bioactive compounds are caffeine, chlorogenic acid, trigonelline, cafestol and kahweol, which are closely related to coffee’s beneficial effects. Conclusion: The present review clarified that the benefits of moderate coffee consumption outweigh the associated risks.

Omics Approaches to Assess Flavor Development in Cheese

Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

Preparation and Evaluation of Polyherbal Hair Oil

The various products to enhance beauty and elegance to look young and charming. Cosmetics thus play a vital role in human life. Now a days, herbal cosmetic are widely used because of the Belief that they have fewer side effects and better safety. Hair is one of the primary parts of the body which Acts as a protective appendage. The objective of the present work is to develop a hair oil for general purpose (daily use) using various herbs. The formulated oil was evaluated for its organoleptic properties, acid value, Saponification value, refractive index, pH etc. All the parameters were found to be good and within the Standards. Keywords: hair, oil, herbs, cosmetics, formulation, evaluation

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.