scholarly journals Production, Characterization, and Sensory Profiling of Novel Pepper Distilled Spirit

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Yap Chin Ann ◽  
Foo See Wei ◽  
Gilbert Yeo ◽  
Teow Wei Ping ◽  
Lawrence Tuah
Keyword(s):  
Chemical Composition ◽  
Production Process ◽  
Descriptive Analysis ◽  
Fermentation Medium ◽  
Extraction Process ◽  
Raw Material ◽  
Sensory Profile ◽  
Human Consumption ◽  
Composition Analysis ◽  
Organoleptic Quality

This study described the production method of novel whiskey using black pepper berries as raw material including the determination of chemical composition and sensory profile of this distillate. The production process consisted of production of fermentation medium via hydrothermal treatment, followed by fermentation and distillation. The incorporation of hydrothermal extraction process makes this whiskey production process differ from the existing commercial spirit production protocol. Chemical composition analysis showed that there were 12 main volatile compounds that contribute to the aroma profile of this pepper whiskey which consisted of 1 aldehyde group, 3 ester groups, 2 phenolic compounds, and 6 alcohol groups. All of these compounds are presented at different concentrations that are able to give pleasant and signature aroma to this spirit. A 10-member descriptive analysis panel conducted showed that 7 descriptors can be used to define the organoleptic quality of this whiskey, namely, clarity and brilliance (visual), fruity and flora (aroma), spiciness and sweetness (taste), and fruity mouthfeels. In conclusion, pepper berries can be used as raw material for pepper whiskey production and having organoleptic quality acceptable for human consumption.

scholarly journals Extraction of magnesium from salt pond waste with low lithium grade using sodium silicate reagent

2021 ◽  
Vol 1195 (1) ◽  
pp. 012028
Author(s):  
E Sulistiyono ◽  
S Harjanto ◽  
L H Lalasari
Keyword(s):  
Chemical Composition ◽  
Pharmaceutical Industry ◽  
Production Process ◽  
Sodium Silicate ◽  
Liquid Waste ◽  
Magnesium Silicate ◽  
Raw Material ◽  
Magnesium Ion ◽  
Salt Pond ◽  
Salt Production

Abstract Nowadays, Indonesia’s salt production process has shifted from a traditional salt pond process to a salt pond with a geomembrane tarpaulin system. This system has the advantage of producing a faster salting process and a better salt quality and producing a thick yellow liquid waste known as bittern. The waste produced has not been fully utilized, even though the waste contains valuable elements, namely magnesium, lithium, and others. This paper investigates the potential utilization of bittern by extracting magnesium from by-product salt pond using sodium silicate reagent with various concentrations of 125–250 g/l. The bittern used in this experiment had the chemical composition as follows: 33,184 ppm magnesium (Mg), 23,787 ppm sodium (Na), 6.1 ppm lithium (Li), 5,491 ppm potassium (K), 617 ppm calcium (Ca), 152 ppm boron (B). The highest removal of magnesium ion by addition of sodium silicate of 250 g/l was about 96.2%. The results showed that the solid products were magnesium silicate precipitates without containing asbestos compounds. The magnesium silicate precipitate product can be applied as talc raw material for the pharmaceutical industry.

scholarly journals Production of Nanocellulose Crystal Derived from Enset Fiber Using Acid Hydrolysis Coupled with Ultrasonication, Isolation, Statistical Modeling, Optimization, and Characterizations

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Surafel Mustefa Beyan ◽  
Temesgen Abeto Amibo ◽  
S. Venkatesa Prabhu ◽  
Abraham Getahun Ayalew
Keyword(s):  
Chemical Composition ◽  
Acid Hydrolysis ◽  
Sem Analysis ◽  
Raw Material ◽  
Fiber Bundles ◽  
Quadratic Model ◽  
Composition Analysis ◽  
Bearing Material ◽  
Excellent Thermal Stability ◽  
Renewable Biomass

Currently, many scholars are looking for renewable biomass sources for the isolation of nanomaterials that have a sustainable property and are ecofriendly. Thus, effectively synthesize and characterization enset fiber nanocellulose using acid hydrolysis with sonication is focus of study. Additionally, process optimization for isolation of nanocellulose (CNCs) from raw enset fiber using RSM-CCD and characterizations of obtained CNCs was explored. The quadratic model was selected, and optimized values for CNCs yield (77.69%) that were acquired to be H2SO4: 51.6 wt. %, reaction temperature: 47°C, and time: 66.5 min. Chemical composition analysis, XRD, FTIR, PSA, SEM, and TGA were used for characterizing CNCs. The particle size distribution of CNCs is 66 nm. It has a crystalline index of 80.91% and excellent thermal stability. FTIR and chemical composition result indicated the reduction and removal of lignin and hemicellulose components that are usually available in the raw enset fibers. The SEM analysis reveals the structure and arrangement of the fiber bundles inside the raw material to nanocellulose. This property shows its endowing as a possibly consistent load-bearing material. This study could be given a noteworthy thought for designing and emerging CNC isolation, optimization, and industrial application.

scholarly journals Garam Indonesia Berkualitas: Studi Kandungan Logam Berat Timbal (Pb) Pada Garam [The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt]

2019 ◽  
Vol 11 (1) ◽  
pp. 43
Author(s):  
Nurus Samsiyah ◽  
Anita Dewi Moelyaningrum ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Heavy Metal ◽  
Production Process ◽  
Descriptive Analysis ◽  
Raw Material ◽  
Soil Environment ◽  
Salt Production ◽  
Pb Contamination ◽  
Production Processes ◽  
Post Production

AbstrakKualitas garam sangat ditentukan oleh perlakuan dan penanganan yang diberikan pada saat pra produksi, proses produksi maupun pasca produksi. Kontaminan Pb dalam garam dapat bersumber dari lingkungan perairan laut sebagai bahan baku, tanah sebagai media / tempat produksi garam dan lingkungan udara dimana proses produksi garam berlangsung di lahan terbuka. Tujuan penelitian ini adalah untuk menganalisis kadar logam berat timbal (Pb) dalam garam di Kabupaten Pamekasan. Jenis penelitian ini adalah jenis deskriptif. Teknik pengumpulan data penelitian melalui observasi dan wawancara. Hasil observasi menunjukkan bahwa rata-rata kadar logam berat timbal (Pb) di Kabupaten Pamekasan masih di bawah batas maksimum yang telah ditentukan dalam SNI 3556-2010 dan SNI 7387-2009 yaitu <10 ppm dengan kadar Pb terendah 0,066 ppm dan tertinggi 0,162 ppm. Proses produksi garam kurang sesuai dengan standar yang telah ditetapkan. Oleh karena itu, perlunya penangangan yang baik pada pra produksi, proses produksi hingga pasca produksi pembuatan garam agar kadar Pb tidak meningkat.AbstractThe quality of salt is very determined by the treatment and handling given during the pre-production, production and post-production processes. Pb contamination in salt can be sourced from the marine environment as raw material in the process of making salt, the soil environment as a medium / place of salt production and the air environment where the salt production process takes place in an open area. The aim of research was to analyze levels of lead heavy metals (Pb) of salt in Pamekasan Regency. This research is a descriptive analysis. The techniques of data collecting of this research are observation and interview. Observations indicate that the average level of heavy metal lead (Pb) in Pamekasan regency is still below the maximum limit specified in SNI 3556-2010 and SNI 7387-2009 is <10 ppm which is the lowest grade of 0.066 ppm and grade the highest is 0.162 ppm. The salt production process is not in accordance with established standards The Therefore, the need for good handling in pre-production, production processes to post-production of salt production so that Pb levels do not increase.

scholarly journals Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

2018 ◽  
Author(s):  
Carmelita da Costa Jardim ◽  
Daidana de Souza ◽  
Isabel Cristina Kasper Machado ◽  
Laura Massochin Nunes Pinto ◽  
Renata Cristina de Souza Ramos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Descriptive Analysis ◽  
Consumer Preference ◽  
Sensory Profile ◽  
Great Level ◽  
Polyphenol Content ◽  
Lager Yeast ◽  
Quantitative Descriptive Analysis ◽  
Craft Beer ◽  
Craft Beers

The craft beers are outlined as a distinctively flavored, brewed and distributed regionally, using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast or spontaneously fermentation. Craft beers are largely consumed and produced in Brazil and presents great level of polyphenols, which would affect the consumer&rsquo;s preference. In this way, we analyzed the relation between polyphenols, bitterness and composition of main different styles of craft beers and the consumer&acute;s preference. Six different styles were analyzed according its polyphenol content, bitterness, chemical composition, sensory profile and preference. For preference, a panel with 62 non-trained assessors was used. For sensory profile, the quantitative descriptive analysis was performed, using expert assessors (n = 8). The preferred style was Classic American Pilsner and the style less preferred was Standard American Lager. The craft beer more preferred showed a decreased bitterness (9.52), polyphenol content (0.61 mg EAG/mL), total solids (6.75 &ordm;Brix) and turbidity (7.27 NTU). This beer exhibited reduced sensory notes of malty, fruity, smoked, hoppy and phenolic, but a higher perception of floral, sweet and yeast notes. The bitter attribute has a reduced perception. This study advances understanding the sensory profile and complexity of craft beers styles from Southern Brazilian.

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

2015 ◽  
Vol 117 (12) ◽  
pp. 2975-2992 ◽  
Author(s):  
Annchen Mielmann ◽  
Carina Bothma ◽  
A Hugo ◽  
Celia J Hugo
Keyword(s):  
Sensory Analysis ◽  
Animal Feed ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Food Product ◽  
Sensory Profile ◽  
Human Consumption ◽  
Content Type ◽  
Sensory Data ◽  
Overall Acceptability

Purpose – A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne. Design/methodology/approach – Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars. Findings – “SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars. Originality/value – No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

scholarly journals Preparation of tambacu protein concentrates using different methodologies

2022 ◽  
Vol 43 (1) ◽  
pp. 415-430
Author(s):  
Natieli Inácio Fernandes ◽  
◽  
Claucia Aparecida Honorato da Silva ◽  
Gabriela Cristina Ferreira Bueno ◽  
Maria Luiza Rodrigues de Souza ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Material ◽  
Sensory Profile ◽  
Protein Concentrate ◽  
Fish Protein ◽  
B Values ◽  
Protein Concentrates ◽  
Ph Values ◽  
Physical Chemical ◽  
Final Yield

The aim of this study was to develop methodologies to obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate their sensory profile. Concentrates were prepared by one of three methodologies: cooking of the raw material and subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C and final drying (FPC2); and three washing steps of the raw material with ethanol at 70 °C and drying (FPC3). FPC2 had a lower final yield (15.5%) and chroma a* (1.77) and chroma b* values (14.12) but higher moisture (5.22%) and protein content (80.39%) and luminosity (74.97), in addition to having the weakest fish taste compared to FPC1 and FPC3. FPC1 had the strongest odour, darkest colour, and strongest fish taste compared to FPC2 and FPC3. Ash, pH values, and water activity were not different between the concentrates. It is concluded that the methodology where lipid removal steps are carried out after cooking and drying (FPC2) is more effective for the removal of lipids and deodorization of tambacu protein concentrate.

scholarly journals Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

2012 ◽  
Vol 36 (5) ◽  
pp. 560-566 ◽  
Author(s):  
Daniela Castilho Orsi ◽  
Vania Silva Carvalho ◽  
Adriana Cândida Faustino Nishi ◽  
Clarissa Damiani ◽  
Eduardo Ramirez Asquieri
Keyword(s):  
Chemical Composition ◽  
Technological Development ◽  
Descriptive Analysis ◽  
Soluble Solids ◽  
Composition Analysis ◽  
Quantitative Descriptive Analysis ◽  
Nutritional Values ◽  
Overall Acceptability ◽  
Quantitative Descriptive ◽  
Hedonic Scale

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists.

scholarly journals Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 106 ◽  
Author(s):  
Carmelita da Costa Jardim ◽  
Daiana de Souza ◽  
Isabel Cristina Kasper Machado ◽  
Laura Massochin Nunes Pinto ◽  
Renata de Souza Ramos ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Descriptive Analysis ◽  
Regional Distribution ◽  
Consumer Preference ◽  
Sensory Profile ◽  
Polyphenol Content ◽  
Lager Yeast ◽  
Spontaneous Fermentation ◽  
Quantitative Descriptive Analysis ◽  
Craft Beers

Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.

scholarly journals Cassava Bioindustrial Perspective

2021 ◽  
Vol 249 ◽  
pp. 02004
Author(s):  
Pandi Pardian ◽  
Tomy Perdana ◽  
Trisna Insan Noor
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Descriptive Analysis ◽  
Environmentally Friendly ◽  
Food Products ◽  
Raw Material ◽  
Food Crops

Cassava is one of the commodities of food crops that mainly processed in food products. In addition to being the raw material, cassava food products also have the potential as raw materials for making bioplastics. Processing cassava into bioplastics is carried out by bio-industrial, so the discussion about the process of utilizing cassava up to being bioplastic is interesting to explore. The results of descriptive analysis and literature sharing show that the cassava bio-industry is more environmentally friendly because the production in the form of bioplastic is easier to decompose compared to fossil plastics, the production process with the concept of circulation has the ability to eliminate waste

Sign in / Sign up

Export Citation Format

Share Document