scholarly journals Evaluation of Physico-chemical Properties and Microbiological Quality of Milk Collected from Different Dairy Farms in Sylhet, Bangladesh

2015 ◽  
Vol 3 (3) ◽  
pp. 37-41 ◽  
Author(s):  
Abdul Kader ◽  
Mitu Deb ◽  
Md. Abdul Aziz ◽  
Md. Mehadi Hasan Sohag ◽  
Syeda Rumana Rahman
Keyword(s):  
Microbiological Quality ◽  
Chemical Properties ◽  
Dairy Farms ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals Influence of taxonomic and functional content of microbial communities on the quality of fermented cocoa pulp-bean mass

2021 ◽  
Author(s):  
Jatziri Mota-Gutierrez ◽  
Ilario Ferrocino ◽  
Manuela Giordano ◽  
Mirna Leonor Suarez-Quiroz ◽  
Oscar Gonzalez-Ríos ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Metabolic Potential ◽  
Shotgun Metagenomics ◽  
Fermentation Time ◽  
Physico Chemical ◽  
The Difference ◽  
The Impact

The microbial metabolism drives the changes in the physico-chemical properties and consequently the sensory characteristics of fermented cocoa beans. In this context, information regarding the structure, function and metabolic potential of microbial communities’ present during cocoa pulp-bean mass fermentation is limited, especially concerning the formation of aromatic compounds. To bridge the gap, the metagenome of fermented cocoa pulp-bean mass (Criollo and Forastero) has been investigated using shotgun metagenomics coupled with physico-chemical, microbiological, quality and sensory analysis to explore the impact of microbial communities on the quality of fermented cocoa pulp-bean mass on one farm in one season and in one region under the same environmental conditions. Our findings showed that the metagenomic diversity in cocoa, fermentation length, and the diversity and function of metagenome-assembled genomes (MAGs) greatly influence the resulting distinctive flavours. From the metabolic perspective, multiple indicators suggest that the heterolactic metabolism was more dominant in Criollo fermentations. KEGG genes were linked with the biosynthesis of acetic acid, ethanol, lactic acid, acetoin and phenylacetaldehyde during Criollo and Forastero fermentations. MAGs belonging to Lactiplantibacillus plantarum, Limosilactobacillus reuteri and Acetobacter pasteurianus were the most prevalent. The fermentation time and roasting are the most important determinants of cocoa quality while the difference between the two varieties are relatively minor. The assessment of microbiological and chemical analysis is an urgent need for developing fermentation protocols according to regions, countries and cocoa varieties to guarantee safety and desirable flavour development. Importance. Monitoring the composition, structure, functionalities and metabolic potential encoded at the level of DNA of fermented cocoa pulp-bean mass metagenome is of great importance for food safety and quality implications.

scholarly journals Microbiological and physicochemical quality of honey in Bosnia and Herzegovina

2022 ◽  
Vol 53 (5) ◽  
Author(s):  
Viktor Landeka ◽  
Željka Cvrtila ◽  
Lidija Kozačinski ◽  
Maja Drmać ◽  
Ana Sesar ◽  
...  
Keyword(s):  
Bosnia And Herzegovina ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Administrative Units ◽  
Assess Quality ◽  
The Relationship

The aim of the study was to investigate the microbiological and physico-chemical quality of honey samples, sampled for the event “Honey Days in FB&H 2020”, which tested a total of 33 samples of different honey types from different geographical areas of Bosnia and Herzegovina (B&H). The aim of this study was to evaluate the relationship between physico-chemical properties and microbiological properties of the tested honey to assess quality. The submitted samples originated from both administrative units of B&H, namely from the continental, sub-Mediterranean and Mediterranean part, covering more than 60% of the country’s territory. Of the total number of analysed samples (n=33), nine samples (29.7%) did not meet the requirements of physico-chemical and microbiological parameters of the test. The requirements of one or more quality parameters according to the national Ordinance on methods for the control of honey and other bee products in B&H (Anonymous, 2009) were not met by five samples (16.5%). Four samples (13.2%) did not meet the microbiological quality, as they exceeded the permitted number of yeasts and moulds. In five samples (16.5%), the presence of microorganisms was recorded within the tolerance limits, while Enterobacteriaceae and sulphite-reducing clostridia were not isolated and were below the detection limit in all samples. Honey samples in which the results were found to be unsatisfactory for physico-chemical parameters and microbiological parameters cannot be correlated.

scholarly journals Evaluation of Physico-Chemical Parameters of Pouch Milk Samples Available In Butwal

2020 ◽  
Vol 3 (1) ◽  
pp. 113-124
Author(s):  
Deepak Kumar Shrestha
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Industrial Area ◽  
Physicochemical Characteristics ◽  
Chemical Parameters ◽  
Milk Samples ◽  
Physico Chemical ◽  
Quality Of Milk ◽  
Nutritional Benefits

In the present study four different brands of pouch milk samples viz, DDC, Lumbini, Godhuli and Panchamrit commercially available in Butwal city were collected and the physicochemical characteristics including- moisture, pH, casein and fat were analyzed. It was found that all measured parameters were found as per recommended standard as compared with reported nutritional quality of milk from various countries. The main objective of the study is to determine some of the physico-chemical properties of milk sample and to provide nutritional benefits for health. All these tests were carried out in Chemistry laboratories of BMC and  DDC in ButwaI industrial Area. The value of pH ranged from 6.69 to 6.72, moisture ranged from 90.5% to 91.45%,the casein ranged from 3.12 to 3.4 and fat ranged from 2.87% to 3.06%, where Lumbini pouch milk had highest pH while Godhuli had highest moisture content and casein also while Lumbini had highest fat content. These parameters were determined and data were analyzed from period of15 March 2019 to 30 May 2019. 

scholarly journals Evaluation of Physico-Chemical and Microbiological Quality of Milk of Banaskantha District, India

2018 ◽  
Vol 7 (12) ◽  
pp. 1635-1641
Author(s):  
S.B. Nalwaya ◽  
B.I. Prajapati ◽  
A.R. Bariya ◽  
M.M. Goswami ◽  
S.K. Roy
Keyword(s):  
Microbiological Quality ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

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