Evaluation of some plant products against Trogoderma granarium Everts in stored maize and their effects on nutritional composition and organoleptic characteristics of kernels

1993 ◽  
Vol 41 (10) ◽  
pp. 1644-1648 ◽  
Author(s):  
Sudesh. Jood ◽  
Amin C. Kapoor ◽  
Ram. Singh
Keyword(s):  
Nutritional Composition ◽  
Plant Products ◽  
Trogoderma Granarium ◽  
Organoleptic Characteristics

PENGARUH PROSES M EMBRAN U LTRAFILTRASI DAN ULTRAVIOLET TERHADAP KOMPOSISI GIZI, SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN AIR KELAPA / The Effects of Ultrafiltration and Ultraviolet Process on Nutritional Composition, Physicochemical and Organoleptic

2016 ◽  
Vol 22 (1) ◽  
pp. 43 ◽  
Author(s):  
SARI INTAN KAILAKU ◽  
BUDI SETIAWAN ◽  
AHMAD SULAEMAN
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Physicochemical Characteristics ◽  
Nutritional Composition ◽  
Coconut Water ◽  
Organoleptic Properties ◽  
Membrane Unit ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Processing Techniques

<p>The obstacle in developing coconut water-based product is its easily altered properties. Ultrafiltration and ultraviolet processing are potential to obtain a longer shelf life for coconut water drink without altering its nutritional values and unique organoleptic properties, unlike other processing techniques e.g. pasteurization and ultra high temperature. Shelf-life estimation experiment showed that ultrafiltration-and- ultraviolet-processed coconut water without any addition of food additives can be stored for 51 days in 00C. The objective of this research was to evaluate the effects of ultrafiltration and ultraviolet treatments on the nutritional, physicochemical and organoleptic properties of coconut water drink. The experiments were carried out at Food Analysis Laboratory, Indonesian Center of Agricultural Postharvest Research and Development, on January-April 2015. Coconut water was flown through the ultrafiltration membrane unit and ultraviolet light unit, samples were collected in three repetitions. Nutritional composition and physicochemical properties of fresh coconut water (FCW) and coconut water drink obtained from ultrafiltration and ultraviolet process (CUU) were evaluated and compared. Organoleptic analysis was done by 20 panelists, observations included quality hedonic (aroma, sweetness, saltiness, sourness and turbidity), and acceptance (preferance and ranking test), comparing FCW and CUU with commercial coconut water drink (CWD). CUU showed indistinguishable nutritional composition and physicochemical characteristics from FCW (p&gt;0,05), except on total sugar (p=0,049), clarity (p=0,001), L* (lightness) (p=0,000) and b* (yellowish) (p=0,002). Panelists gave CUU a statistically equal rank to FCW, and better than CWD. The organoleptic characteristics of CUU were concluded as relatively same in saltiness and aroma as FCW, and less intense in sweetness and turbidity compared to CWD. After 10 days storage, panelists level of liking was higher for CUU compared to CWD in color (p=0,004) and general appearance (p=0,016).</p><p>Keywords: coconut water, nutritional composition, organoleptic properties ultrafiltration, ultraviolet</p>

scholarly journals Microalgae: Potential for Bioeconomy in Food Systems

2021 ◽  
Vol 11 (23) ◽  
pp. 11316
Author(s):  
Elwi Machado Sierra ◽  
María C. Serrano ◽  
Anderson Manares ◽  
Abraham Guerra ◽  
Yani Aranguren Díaz
Keyword(s):  
Food Systems ◽  
Animal Health ◽  
Research Area ◽  
Nutritional Composition ◽  
Health Production ◽  
Food Sector ◽  
Organoleptic Characteristics ◽  
Biomass Yields ◽  
Climatic Characteristics ◽  
Meat And Eggs

The efficient use of natural resources is essential for the planet’s sustainability and ensuring food security. Colombia’s large availability of water resources in combination with its climatic characteristics allows for the development of many microalgae species. The use of microalgae can potentially contribute to sustainable production in support of the agri-food sector. The nutritional composition (proteins, carbohydrates, fatty acids, vitamins, pigments, and antioxidants) of microalgae along with the ease of producing high biomass yields make them an excellent choice for human and animal nutrition and agriculture. Several species of microalgae have been studied seeking to develop food supplements for pigs, ruminants, poultry, fish, crustaceans, rabbits, and even bees. Important benefits to animal health, production, and improved bromatological and organoleptic characteristics of milk, meat, and eggs have been observed. Based on the functional properties of some microalgae species, foods and supplements have also been developed for human nutrition. Moreover, because microalgae contain essential nutrients, they can be utilized as biofertilizers by replacing chemical fertilizers, which are detrimental to the environment. In view of the above, the study of microalgae is a promising research area for the development of biotechnology and bioeconomy in Colombia.

scholarly journals The fortification of biscuits with coriander leaf powder and its effect on physico-chemical, antioxidant, nutritional and organoleptic characteristics

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Deepali Mohite ◽  
Roji Waghmare
Keyword(s):  
Sensory Quality ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Leaf Powder

The aim of this study was to examine the effects of coriander powder substitutions at various proportions in biscuits. The coriander leaf powder (CLP) was rich in essential minerals like calcium (2805.46 mg/100 g), iron (42.1 mg/100 g) and phosphorous (44.36 mg/100g). The scavenging activity of CLP was 93.34% and the total phenolic content was found to be 40.43 μg/ ml GAE. The biscuits were prepared using 10, 20 and 30% CLP and were baked at 180 °C for 17 minutes. Biscuits were evaluated for their nutritional composition, antioxidant activities, phenolic content, texture, sensory quality and shelf life over 21 days. The macronutrients, antioxidant activities, phenolic content and hardness increased with increasing concentrations of coriander powder. According to the overall acceptability scores from sensory evaluation, 10% and 20% CLP supplemented biscuits were more acceptable than 30% CLP supplemented biscuits.

scholarly journals Comparative evaluation of the effects of three local spices on nutrient and organoleptic qualities of rabbit meat

2020 ◽  
Vol 45 (5) ◽  
pp. 107-111
Author(s):  
J. S. Ekpo ◽  
S. O. Sampson ◽  
G. D. Eyoh ◽  
I. M. Sam
Keyword(s):  
Zingiber Officinale ◽  
Black Pepper ◽  
Nutritional Composition ◽  
Nutrient Composition ◽  
Processed Meat ◽  
Piper Guineense ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
African Black ◽  
Monodora Myristica

A study was conducted to evaluate the effects of three different spices of Monodora myristica (African Nutmeg), Zingiber officinale (Ginger), and Piper guineense (African Black Pepper) on nutrient composition and organoleptic characteristics of dried rabbit meats. The three spices collected as seeds were processed into meals and applied on the fresh meat cut (loin) obtained from 10 rabbit bucks. The treatments were arranged as: T (200g meat without 1 spice) which served as control, T (200g meat +5% Nutmeg) T (200g meat + 10% Nutmeg) 2 3 ,T (200g meat + 5% African Black Pepper) T (200g meat +10%) T (200g meat +5% 4 5 6 Ginger) T (200g meat +10% Ginger). Each treatment was oven-dried before presented to 7 taste panel that adjudged the test for colour, flavour, tenderness, juiciness and overall acceptability. Samples of each spice and the processed meat were analyzed for nutrient composition. Result obtained showed that the meat is made up of protein, 50.52%, fat 6.45%, ash 5.05%, fibre 3.23%. Proximate composition of Ginger showed that it was significantly (P<0.05) higher in protein and Ash but lowest in fat and fibre while Nutmeg recorded highest fat and lowest protein level. African Black Pepper however recorded highest (P<0.05) level of fibre. The mineral and Phytochemical results of the spices indicated that Ginger and Nutmeg contained moderate levels of Phenols, saponins and glycoside. However, Ginger was higher in flavonoid and Ca even as Nutmeg was higher in flavonoid and K. African black pepper was high in Saponins, Alkaloid, Cu and Na than other spices. Results also indicated that there were significant (P<0.05) differences in terms of flavour, tenderness and overall acceptability even as meat spiced with Zingiber officinale scored highest (P<0.05) in tenderness, flavour and overall acceptability at 5% and 10% level using a 9-point hedonic scale, followed by Monodora myristica, which was not different (P>0.05) from the control while the least score was recorded in Piper guineense. Similarly, nutritional composition of meats improved in terms of protein, ash and fibre significantly (P<0.05) especially Zingiber officinale in terms of increased protein, minerals and fibre while reducing fat compared to other spices.

scholarly journals Design and validation of a nutritional recipe for a snack made of green banana peel flour (Musa paradisiaca)

2021 ◽  
Vol 24 ◽  
Author(s):  
Camila Acosta-Coello ◽  
Almendra Parodi-Redhead ◽  
María Luisa Medina-Pizzali
Keyword(s):  
University Students ◽  
Dietary Fiber ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
Banana Peel ◽  
Total Carbohydrate ◽  
Functional Ingredient ◽  
Musa Paradisiaca ◽  
Organoleptic Characteristics ◽  
Green Banana

Abstract This study aims to design and validate a nutritional recipe for a snack made of Green Banana (Musa paradisiaca) Peel Flour (GBPF) and to assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available for all year. Banana peel flower could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a deficient dietary fiber intake due to altered dietary patterns; thus, this study was focused on this population. The GBPFs were obtained from the peels of pre-climacteric bananas by fluidized bed (FDB) dryer, after which, microbiological, proximate, and dietary fiber analyses were applied. It was designed the nutritional recipe for the snack taking into account the energy and dietary fiber nutritional requirements of the target population. It could be validated and adjusted the recipe following the methodology of Centro Nacional de Alimentación y Nutrición, concluding with the determination of dietary fiber in the end-product. The dietary fiber, total carbohydrate, protein, total fat and energy contents of the GBPF were as following: 38.7 g, 76.3 g, 5.9 g, 3.6 g, and 361.2 kcal, per 100 g of flour. The snack contained 7.74 g of dietary fiber per serving size, having a good acceptance among the university students' panelists based on an organoleptic test. In conclusion, the GBPF showed great potential as a source of dietary fiber, and it was an excellent source of carbohydrates and other nutrients to a lesser degree. When included as a functional ingredient in the nutritional formulation of a snack, it had an overall positive effect on the product’s organoleptic characteristics.

scholarly journals Nutritional Composition of Game Meat from Wild Species Harvested in Europe

2021 ◽  
Author(s):  
Almudena Soriano ◽  
Carlos Sánchez-García
Keyword(s):  
Wild Species ◽  
Energy Content ◽  
Fallow Deer ◽  
Nutritional Composition ◽  
Wild Rabbit ◽  
Game Meat ◽  
Wild Game ◽  
Fatty Acids Profile ◽  
Organoleptic Characteristics ◽  
Red Meats

A discussion about the nutritional composition of game meat, with specific focus on wild species harvested in Central and Mediterranean European countries has been conducted. Given the wide range of species, and the climate and vegetation differences among the harvesting areas, game meat shows heterogeneous characteristics and chemical composition, the latter being also affected by sex, age, body condition, physiological and sexual status, and hunting period. However, there are similarities which make it clearly distinguishable from livestock meat. When considering the most consumed species (red and fallow deer, wild boar, hare and wild rabbit), their meat has low fat content (<3 g/100 g for large and <4 g/100 g for small wild game species), high protein content (20–26 g/100 g) and low energy content (90–113 kcal/100 g). Wild game meat has a healthier fatty-acids profile compared to other meats, showing a higher proportion of PUFA, especially n-3, and consequently more favorable PUFA/SAF ratio. Wild ruminants’ meat shows a favorable n-6/n-3 ratio (lower or close to 4). It has a high content of K, followed by P and micro-minerals such as Zn and Fe, together with B-group vitamins and vitamin E. Game meat from wild species harvested in Europe can diversify the market being an alternative to others red meats owing to its nutritional quality and organoleptic characteristics.

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