Influence of elaboration process on chemical, biological and sensory characteristics of European pennyroyal liqueurs

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Fermentation ◽

10.3390/fermentation6040095 ◽

2020 ◽

Vol 6 (4) ◽

pp. 95

Author(s):

Ashkan Rezaei ◽

Kazem Alirezalu ◽

Sodeif Azadmard Damirchi ◽

Javad Hesari ◽

Photis Papademas ◽

...

Keyword(s):

Dry Matter ◽

Raw Milk ◽

Sensory Characteristics ◽

Consumer Acceptability ◽

Ripening Process ◽

Homogeneous Product ◽

Microbiological Stability ◽

Activity Of Enzymes ◽

Higher Temperature ◽

Elaboration Process

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

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ELABORATION PROCESS OF REFRACTORY MATERIALS BY REACTIVE PROJECTION OF OXIDE, PEROXIDE AND METALS

Le Journal de Physique Colloques ◽

10.1051/jphyscol:1986123 ◽

1986 ◽

Vol 47 (C1) ◽

pp. C1-159-C1-163

Author(s):

M. PILATTI ◽

J. CRANSVELD ◽

G. RAYMOND ◽

E. PLUMAT ◽

P. H. DUVIGNEAUD

Keyword(s):

Refractory Materials ◽

Elaboration Process

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Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽

10.29141/2500-1922-2020-5-2-9 ◽

2020 ◽

Vol 5 (2) ◽

pp. 71-78

Author(s):

Ekaterina Minnikhanova ◽

Nataliya Zavorokhina ◽

Anna Gilina

Keyword(s):

Mutual Influence ◽

Raw Materials ◽

Sucrose Solution ◽

Complex Mixture ◽

The Body ◽

Sensory Characteristics ◽

Apple Pectin ◽

Low Calorie ◽

Functional Reserves ◽

Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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