Effect of Fermentation Time and Vegetable Concentrate Addition on Quality Parameters of Organic Botifarra Catalana, a Cured–Cooked Sausage

2012 ◽  
Vol 60 (27) ◽  
pp. 6882-6890 ◽  
Author(s):  
Núria Magrinyà ◽  
Ricard Bou ◽  
Núria Rius ◽  
Rafael Codony ◽  
Francesc Guardiola
Keyword(s):  
Quality Parameters ◽  
Fermentation Time

Changes in the quality parameters of clonal black tea due to fermentation time

1994 ◽  
Vol 64 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Philip O Owuor ◽  
John E Orchard ◽  
Ian J McDowell
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Fermentation Time

scholarly journals THE EFFECT OF EXTRUDED FLOUR AND FERMENTATION TIME ON SOME QUALITY PARAMETERS OF IDLI

2000 ◽  
Vol 23 (1) ◽  
pp. 15-25 ◽  
Author(s):  
KULWINDER KAUR ◽  
NARPINDER SINGH ◽  
HARDEEP SINGH
Keyword(s):  
Quality Parameters ◽  
Fermentation Time

scholarly journals Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

2016 ◽  
Vol 70 (6) ◽  
pp. 673-683
Author(s):  
Davor Loncar ◽  
Vladimir Filipovic ◽  
Jelena Filipovic
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Grain Structure ◽  
Wheat Bread ◽  
Good Prediction ◽  
Technological Parameters ◽  
Fermentation Time ◽  
White Wheat ◽  
White Flour ◽  
Score Analysis

In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.

scholarly journals Changes in Phytochemicals and Determination of Optimum Fermentation Time during Black Tea Manufacturing

2020 ◽  
Vol 12 (4) ◽  
pp. 657-664
Author(s):  
M. M. Rahman ◽  
M. M. Hossain ◽  
R. Das ◽  
I. Ahmad
Keyword(s):  
Black Tea ◽  
Quality Parameters ◽  
Biochemical Changes ◽  
Enzymatic Oxidation ◽  
Time Intervals ◽  
Fermentation Time ◽  
Tea Quality ◽  
Processing Steps

Black tea processing consists of four steps, namely withering, CTC, fermentation and drying, while cup quality made tea mostly controlled by fermentation step. This study evaluated biochemical changes at different stages of black tea processing in Bangladesh and determined the optimum fermentation time. Samples were collected from different tea processing stages to measure major phytochemicals and time intervals during fermentation to measure theaflavins and thearubigins ratio. Caffeine content was the least susceptible to processing steps. Biochemical changes started at withering, cell maceration and enzymatic oxidation started at CTC processing, thus the major reduction in the reducing sugar (20.46 to 04.95 ppm), catechin (16.88 to 7.95 ppm) and polyphenol (42.30 to 30.73 ppm) occurred here. The significant changes appeared during fermentation when polyphenol content decreased from 44.66 to 18.23 and catechin from 17.41 to 03.98 ppm due to the breakdown of these compounds to theaflavins (TF) and thearubigins (TR). The TF and TR ratio increased with fermentation time, and the highest of 1:8.4 was found at 50 min, which turned into 1:10 in the final product. The made tea quality parameters were comparable or better at fermentation time of 50 min than the quality of the black tea available in market.

scholarly journals Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosana Basso Kraus ◽  
Pedro Rassier dos Santos ◽  
Amanda Krummenauer ◽  
Kevin Eduardo Palhares ◽  
Helenice Gonzalez de Lima ◽  
...  
Keyword(s):  
Dairy Farm ◽  
Quality Parameters ◽  
Bovine Colostrum ◽  
Microbiological Analysis ◽  
Fermentation Time ◽  
Total Solids ◽  
Physicochemical Composition ◽  
Microbiological Characteristics ◽  
Group 2 ◽  
Positive Correlations

Bovine colostrum silage (BCS) is a technique used by milk producers for the conservation of bovine colostrum. However, it is necessary to ensure the safety and quality of BCS, as this food will be supplied to the animals. This study aimed to compare the physicochemical and microbiological compositions of colostrum silage at different fermentation times with milk and bovine colostrum (BC) quality parameters. BC samples were obtained from Jersey animals from one dairy farm. The BC samples (n = 21) were placed in 500-mL plastic bottles, stored vertically and anaerobically fermented for periods of 61–437 days. The following parameters of the physicochemical composition of the BCS were evaluated: acidity, protein, total solids and ash, using the methodologies of Adolfo Lutz Institute (2008). The microbiological analysis was developed according to the methodology proposed by Saalfeld et al. (2013), with adaptations. The acidity, total solids and protein over fermentation time (group 1: 61 to 154, group 2: 200 to 273, and group 3: 280 to 437 days) were not significantly different (P > 0.05). The ash content was significantly different (P < 0.05) in groups 1 and 3 and showed a decrease (moderate negative correlation of −0.63) with increasing fermentation time. Positive correlations were observed between total solids and the protein and ash contents. The genus of microorganisms with the highest occurrence was Lactobacillus spp. (95.2% of BCS) and those of lesser occurrence included Escherichia spp., Actinomadura spp., Streptococcus spp. and Leuconostoc spp. (4.8% of BCS). BCS has a physicochemical composition similar to BC and showed changes during the fermentation period; however, the presence of pathogenic microorganisms in BCSs reinforces the need to further explore the quality parameters for BCS to ensure the safety of animals who receive this food.

scholarly journals Pengaruh Fermentasi Actinobacillus sp. Pada Kotoran Sapi Sebagai Pupuk Terhadap Pertumbuhan Nannochloropsis sp. [Fermentation Of Actinobacillus sp. On Cow Dunk As Fertilizer On The Growth Of Nannochloropsis sp. ]

2019 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Linda Megawati Yanuaris, Rahayu Kusdarwati, Kismiyati
Keyword(s):  
Sea Water ◽  
Organic Fertilizer ◽  
Aquatic Organisms ◽  
Quality Parameters ◽  
Optimum Concentration ◽  
Control Treatment ◽  
Cow Dung ◽  
Cow Manure ◽  
Bacterial Concentration ◽  
Fermentation Time

Abstract Phytoplankton is a live feed that is needed by aquatic organisms and aquaculture, one of Nannochloropsis sp. Cow dunk has potential as an organic fertilizer in the culture of Nannochloropsis sp. Nitrogen and Phospore content of cow dunk to meet the growing needs of Nannochloropsis sp., so the cow dunk used as fertilizer can be environmentally friendly alternatives. Cow dunk is used as an alternative fertilizer fermented by the bacteria Actinobacillus sp. so that the content of N and P can be increased. N and P levels can be used Nannochloropsis sp. to grow and affect the population of Nannochloropsis sp. The purpose of this study was to determine the effect and optimal concentration of bacteria Actinobacillus sp. for the fermentation process cow manure as fertilizer in increasing the population of Nannochloropsis sp. The research design used was Completely Randomized Design (CRD). The optimum concentration of cow dung used was 10% with a five-day fermentation time. Culture over the last five days. Treatment of primary studies used were a control treatment D (Walne fertilizer), two control treatments E (fertilizers without fermentation), treatment A (under optimum bacterial concentration (7.5%)), Treatment B (optimum bacterial concentration (10% )), Treatment C (above the optimum concentration of bacteria (12.5%)). The results showed that the addition of fermented cow manure was cultured in sea water media can increase the population of Nannochloropsis sp. The best fermentation to produce the highest population is treatment B (optimum bacterial concentration (10%)) produces the highest population of Nannochloropsis sp. 2.175x106 cell/mL on the first day. Water quality parameters during the study is within the tolerance for the growth of Nannochloropsis sp., pH 7-8, room temperature between 30-31oC, ranging between 35-49 ppt salinity and water temperature ranges between 26-31oC.

scholarly journals Effect of process variables on the physicochemical and rheological properties of yogurt

2021 ◽  
Vol 24 (1) ◽  
Author(s):  
Héctor J. Paz-Díaz ◽  
Lia Z. Mora-Vergara ◽  
Cristian E. Navarro-Arana ◽  
Alba Sofia Navarro ◽  
Mónica María Pacheco-Valderrama
Keyword(s):  
Incubation Temperature ◽  
Flow Behavior ◽  
Dairy Product ◽  
Starter Culture ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Fermented Milk ◽  
Quality Parameters ◽  
Rheological Parameters ◽  
Fermentation Time

In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of total acidity, pH, syneresis and flow behavior. The purpose was to find the best formulation that extends the shelf life of yogurt, leading to an improvement in the manufacturing process of a local dairy company in Barrancabermeja (Santander, Colombia). Quality criteria were evaluated by means of the percentage of acidity and pH of the yogurt, as well as its syneresis and rheological parameters during a storage time of 24 hours and 7 days in refrigeration. Acceptable quality parameters were obtained for the yogurt prepared with an inoculum concentration of 2%, an incubation temperature of 40°C and an incubation time of 150 minutes. In addition, better properties of firmness and consistency were found, with absence of syneresis and viscosity in the accepted range, for this dairy product.

scholarly journals Optimization of conditions for the production of laccase by Trametes villosa (Sw.) Kreisel and its application in the bio-treatment of sugar cane vinasse

2021 ◽  
pp. 27-37
Author(s):  
Rosa Elena Caballero ◽  
Víctor Jiménez ◽  
Mónica Miranda ◽  
Dalys Rovira ◽  
Pedro González ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
C:N Ratio ◽  
Fold Increase ◽  
Quality Parameters ◽  
Laccase Production ◽  
Residual Water ◽  
Surface Response Methodology ◽  
Fermentation Time ◽  
Optimization Of Fermentation ◽  
Sugarcane Vinasse

Se optimizaron condiciones para la producción de lacasa por Trametes villosa mediante la metodología de superficie de respuesta: relación C:N, nivel de Cu+2 (mM) y tiempo de fermentación. El extracto crudo se inoculó en vinaza diluida al 25% y se evaluó el cambio en algunos parámetros de calidad de agua residual. La optimización produjo un aumento en la actividad de lacasa de 2,86 veces con respecto al medio no optimizado. Se observó reducción en los valores de DQO, fenoles y color en la vinaza tratada de 46,33%, 73,98% y 52,87% respectivamente. El pH aumentó de 6,50 a 6,57 y la actividad enzimática mostró un marcado aumento en medio con vinaza. Se confirma la utilidad de la metodología de superficie de respuesta en la optimización de condiciones en procesos de fermentación. Selected conditions for laccase production by Trametes villosa were optimized by surface response methodology: C:N ratio, Cu+2 level (mM), and fermentation time. The crude extract was inoculated on 25% (v/v) diluted sugarcane vinasse and some residual water quality parameters were evaluated. A 2.86-fold increase in the enzymatic activity was obtained upon optimization. Reduction of COD, phenol and color values on the treated vinasse were 46.33%, 73.98% and 52.87% respectively. pH increased from 6.50 to 6.57 and laccase enzymatic activity in vinasse media increased considerably. The advantage of surface respond methodologies for optimization of fermentation conditions is confirmed.

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

2000 ◽  
Vol 6 (3) ◽  
pp. 217-226 ◽  
Author(s):  
C. Collar ◽  
J.C. Martinez ◽  
P. Andreu ◽  
E. Armero
Keyword(s):  
Response Surface ◽  
Thermal Characteristics ◽  
Quality Parameters ◽  
Softening Effect ◽  
Lipid Complex ◽  
Fermentation Time ◽  
White Wheat ◽  
Dough Quality ◽  
Quadratic Effects ◽  
Dough Extensibility

Effects of starch (bacterial α-amylase and NMYL) and non-starch (xylanase PTP, lipase NVZ and glucose-oxidase GLZ) degrading enzymes on dough quality parameters (rheological, fermentative, textural and thermal characteristics) were determined by means of the response surface methodology to a central composite design of white wheat dough samples. PTP showed linear, interactive and/or quadratic significant effects on most functional properties. Higher dosages of PTP yielded softer and less adhesive doughs with higher gas retention capability but with weakened gluten and poorer machinability (stickier). Negative linear and positive quadratic effects of PTP were observed on dough hardness and derived mechanical properties gumminess and chewiness. Optimized dosage of 30 mg/100g flour led to improved handling and fermentative dough characteristics and avoided excessive dough hardness and stickiness. The simultaneous presence of PTP and NVZ decreased fermentation time and increased dough extensibility. The combination of both PTP and NMYL and / or incorporation of NVZ decreased dough resilience, which corresponded to a greater extensibility and a lower dough consistency. Although GLZ addition induced some desirable effects on the final dough volume and the amylose-lipid complexation, the incorporation of the pair PTP/GLZ into dough formulas is not recommended because of the reduction of the induced softening effect of PTP. A significant negative and quadratic effect of NMYL addition was observed for the enthalpy of dissociation of the amylose-lipid complex. Incorporation of this enzyme up to 30 mg/100 g flour did not significantly decrease values for this thermal property. No criteria for optimum dosage of NVZ were established, and it is recommended that doses higher than those recommended by the manufacturer (5 mg/100 g of flour) be used.

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