scholarly journals Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar

2020 ◽  
Vol 100 (7) ◽  
pp. 3024-3035
Author(s):  
Damir D Torrico ◽  
Jennifer Tam ◽  
Sigfredo Fuentes ◽  
Claudia Gonzalez Viejo ◽  
Frank R Dunshea
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Rejection Threshold

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
Lisa Andriani Sutikno ◽  
Khawaja Muhammad Imran Bashir ◽  
Hari Kim ◽  
Yeseul Park ◽  
Na Eun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Superheated Steam ◽  
Antimicrobial Activities ◽  
Food Ingredients ◽  
Significance Level ◽  
Texture Profile ◽  
Todarodes Pacificus ◽  
Common Squid ◽  
The Common

The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.

scholarly journals Changes in the physicochemical properties of whey and cottage cheese produced from the milk of Ukrainian black-and-white dairy cows with different genotypes of kappa-casein during storage

2021 ◽  
Vol 9 (3) ◽  
pp. 115-121
Author(s):  
I. О. Polieva ◽  
I. V. Korh
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Dairy Cows ◽  
The Body ◽  
Cottage Cheese ◽  
State Enterprise ◽  
Hydrogen Ions ◽  
Black And White ◽  
Duration Of Storage ◽  
Negative Effect

The article presents experimental materials on the study of changes in the whey and cottage cheese physicochemical properties which are made from the milk of Ukrainian black-and-white dairy cows with different kappa-casein genotypes during storage. The experimental part of the work was carried out in the conditions of a pedigree plant for breeding Ukrainian black-and-white dairy breed of the «Profintern» unit of the State Enterprise «Gontarivka» in the Institute of Animal Science of the National Academy of Agrarian Sciences (NAAS). Based on the analysis results of the chemical composition, there were no significant differences between the groups for most indicators during storage in the period from the first to the 15th day, although in absolute values they can be placed in the following order: cottage cheese made from milk of cows with the BB genotype, AB and AA. It was found that the concentration of active acidity, similar to most quality indicators of cottage cheese, was determined at the beginning of storage by a higher value in cows with genotype BB by 0.9 and 0.5% compared to animals with genotypes AA and AB. With the extension of the shelf life, the rate of acid formation tended to decrease and on the 15-th day was 3.8–3.1%, compared the initial values. In contrast, the difference between the samples from the representatives with the BB and AA genotype in terms of the activity of hydrogen ions during this period was 1.6% and the AB genotype – 0.9%. Despite the fact that the duration of storage had a negative effect on the hydrogen ions’ concentration in cottage cheese, made from cow’s milk with different genotypes of kappa-casein, its moisture-retaining properties, on the contrary, have improved. It was found that cottage cheese and whey, regardless of the cows’ genotype at the kappa-casein locus, during storage have a relatively stable composition and meet the requirements of the current DSTU. The recommended shelf life is 15 days. The best combination of the studied parameters in the production of BB genotype cows reflects the higher course of metabolic processes in the body, which led to an improvement in its quality.

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

LWT ◽  
2020 ◽  
Vol 127 ◽  
pp. 109352 ◽  
Author(s):  
Ricardin Orel ◽  
Gipsy Tabilo-Munizaga ◽  
Yamira Cepero-Betancourt ◽  
Juan Esteban Reyes-Parra ◽  
Alonso Badillo-Ortiz ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
High Hydrostatic Pressure ◽  
Sensory Quality ◽  
Sodium Reduction ◽  
High Hydrostatic Pressure Processing

Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage

2008 ◽  
Vol 14 (4) ◽  
pp. 385-391 ◽  
Author(s):  
G.A. Manganaris ◽  
M. Vasilakakis ◽  
I. Mignani ◽  
A. Manganaris
Keyword(s):  
Cell Wall ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Cold Storage ◽  
Fruit Ripening ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Eating Quality ◽  
Peach Fruit ◽  
Cell Rupture

A comparative study between melting flesh peach fruit (Prunus persica L. Batsch cvs. Royal Glory and Morettini No 2) with contrasting tissue firmness during their on-tree ripening was conducted. Such fruit were cold stored (0 °C) for 4 and 6 weeks, and subsequently transferred at 25 °C (shelf life) for up to 5 days and evaluated for quality attributes and cell wall physicochemical properties. Data were partly unexpected, since fruit of the soft cultivar (Morettini No 2) were characterized by lower exo- and endo-PG activity, lower amounts of ethylene evolution, as well as higher amounts of endogenous calcium bound in the cell wall compared to fruit of the firmer cultivar (Royal Glory). These differences may be attributed to the incidence of chilling injury symptoms, evident as loss of juiciness in Morettini No 2 fruit, while Royal Glory fruit were characterized by acceptable appearance and eating quality even after 6 weeks cold storage plus 5 days shelf life, as the fruit softened gradually without cell rupture. Overall results showed that no direct relationship between cell wall physicochemical properties and sensory attributes can be established, indicating the complexity of peach fruit ripening. Since fruit of both cultivars presented similar tissue firmness after 5 days shelf life an attempt to distinguish normal peach fruit softening from cell rupture-chilling injury also has been made in the current study.

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