Evaluation of grape pomace and quality of enriched cookies after standardizing baking conditions

2018 ◽  
Vol 5 (01) ◽  
Author(s):  
AJAY KUMAR SHARMA ◽  
RAJKUMAR A. DAGADKHAIR ◽  
R. G. SOMKUWAR
Keyword(s):  
Antioxidant Activities ◽  
Grape Pomace ◽  
Sauvignon Blanc ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Baked Foods ◽  
Different Sources ◽  
Baking Conditions

Considering health benefits, consumers are demanding special foods worldwide. Among the ready to eat grain based baked foods, cookies are well preferred by consumers. By-products of wineries like pomace, lees etc. have antioxidant activities beside nutritional and rheological properties, Addition of pomace in different bakery foods enhanced nutritional and functional properties as well as improved sensory parameters. In present study, baking conditions were standardized along with optimizing quantity of pomace powder for making acceptable cookies. Different sources of pomace powder were evaluated for functional and nutritional properties. Among the various sources, significant differences were recorded in content of phenols, tannins, anthocyanins, protein and carbohydrates. Pomace of Manjri Medika contained phenols, tannins, anthocyanins, protein, carbohydrates and colour intensity. Antioxidant activities were varied from 269.22 to 296.33 per cent with non-significant difference, when measured by DPPH assay. On the basis of obtained results, 15% WGPP was added to prepare cookies. Darkest colour was observed in cookies prepared from Manjri Medika. But cookies made by addition of pomace from Sauvignon Blanc were recorded with higher values of various sensory parameters namely texture, mouth sensation, aroma, taste and overall acceptability. On the basis of results of present study, 15% WGPP is found acceptable to prepare cookies. The sources of pomace affect different properties and variations were reflected in prepared cookies also. More attractive cookies were prepared by WGPP of Manjri Medika but cookies from added pomace of Sauvignon Blanc were found better based on organoleptic study.

scholarly journals Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

2014 ◽  
Vol 6 (1) ◽  
pp. 220-225
Author(s):  
Peter Akhere Ebabhamiegbebho ◽  
John Oamen Igene ◽  
Smith Etareri Evivie
Keyword(s):  
Sensory Evaluation ◽  
Benin City ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Bush Meat ◽  
Retail Cuts ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Meat Market

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P<0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P<0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P>0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P<0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria.

scholarly journals Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

2018 ◽  
Vol 34 (1) ◽  
pp. 95-105
Author(s):  
Elisha Jiya ◽  
Chiemela Chinma ◽  
Ahmed Sanusi
Keyword(s):  
Cell Count ◽  
Meat Quality ◽  
Probiotic Strain ◽  
Saccharomyces Boulardii ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Rabbit Meat ◽  
Sensory Parameters ◽  
Water Holding

The meat quality and sensory properties of weaned rabbits administered different concentrations/cell count of probiotic Saccharomyces boulardii (flora norm) were investigated. A total of 36 mixed breeds of rabbits were randomly divided to four treatments with three replicates and three rabbits per replicate. The weaned rabbits were fed the same diet. Treatments T1, T2, T3 and T4 had zero (0) concentration/cell count of probiotic, 1ml each of 160 x106 it is%1.6 x 108 cfu/ml concentration of probiotic, 1 ml each of 80 x106cfu/ml =8.0 x 107 cfu/ml of probiotic and 1 ml each of 40 x 106cfu/ml concentration of probiotic, respectively. The administration of the probiotic was done once every 14 days. Results obtained showed that there was no significant difference in moisture and crude protein content of meat from rabbits while ether extract differed significantly (P<0.05). The physical properties, cooking yield, cooking loss and water holding capacity were not significantly (P>0.05) influenced by concentrations of probiotics while pH and thermal shortening were significantly (P<0.05) influenced. All the sensory parameters measured were significantly (P<0.05) different. It was found that oral administration of probiotic Saccharomyces boulardii (flora norm) at 4 mg/ml 80 x 106cfu/ml concentration improved meat qualities and overall acceptability of rabbit meat.

scholarly journals Effect of Shelling Methods on the Shelling Efficiency, Product Quality, Functional and Sensory Properties of Melon (Egusi) Seeds sold in Aba, Abia State, Nigeria

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
O. M. Akusu ◽  
B. S. Chibor
Keyword(s):  
Functional Properties ◽  
Sensory Properties ◽  
Type I ◽  
Overall Acceptability ◽  
Machine Type ◽  
Significant Difference ◽  
Melon Seeds ◽  
Seed Flours

Local Aba made melon shelling machine type I (sample B) and improved Aba made melon shelling machine type 2 (sample C) were used to shell melon seeds and compared with hand shelling method (sample A). The shelling efficiency, quality of shelled melon seeds, functional properties of the seed flours and sensory properties of egusi soups prepared from the melon seeds were determined. The results revealed that sample A gave the highest shelling efficiency of 92.25%, followed by sample C (90.42%) and the least was sample B (80.85%). For the quality of shelled melon seeds, sample A gave the highest score of 95.88%, following by sample C (94.46%) while sample B gave the least score of 79.84%. There was no significant difference (P> 0.05) in the proximate composition of the melon seeds obtained from the three shelling methods (samples A, B and C). There were no significant difference (P>0.05) in all the selected functional properties between samples A and C while sample B had significantly lower values in all the functional properties that were studied. The mean scores for overall acceptability of egusi soup prepared from the shelled melon seeds were; samples A (7.95), sample B (6.02) and sample C (7.72). Functional and sensory properties of the melon seeds shelled by the improved Aba made melon shelling machine type 2 compared favourably with the hand shelled melon seeds. Hence, it can be recommended for commercial operations to meet the demands of industrial and commercial markets.

scholarly journals Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg

2018 ◽  
Vol 69 (4) ◽  
pp. 277
Author(s):  
L. Tașeri ◽  
M. Gülcü ◽  
I. Palabiyik ◽  
G. U. Seçkin ◽  
T. Aktas ◽  
...  
Keyword(s):  
Water Activity ◽  
Antioxidant Activities ◽  
Grape Juice ◽  
Grape Seed ◽  
Grape Pomace ◽  
Drying Methods ◽  
Grape Seed Oil ◽  
Optimum Separation ◽  
Fatty Acid Compositions

Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in a screen machine. The drying of pomace is an important and necessary process for the optimum separation of seeds. The main purpose of this study was to determine the optimum drying process for obtaining high-quality grape seed oil. In this research, open air and solar energy drying methods were compared in terms of water activity, total bacterial and mold-yeast count, along with the chemical and fatty acid compositions of pressed grape residues. Oleic acid and linoleic acid contents ranged from 16.56-16.96% and 71.45-71.96%, respectively. Antioxidant activities ranged from 2.33-2.80 μmol trolox/g. The results showed that the drying methods did not decrease the nutritional quality of grape residues and prevented microbial growth by decreasing water activity to below 0.60.

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

Yield and organoleptic evaluation of Dioscorea rotundata and D. cayenensis cultivars

1969 ◽  
Vol 73 (3) ◽  
pp. 203-208
Author(s):  
Agenol González ◽  
Miguel A. Santiago ◽  
Isabel B. De Caloni
Keyword(s):  
Cooking Quality ◽  
Taste Panel ◽  
Marketable Yield ◽  
Dioscorea Rotundata ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Average Production ◽  
Significant Difference

Three D. rotundata yams (Habanero, P.I. 15484 and Guinea Negro) and four D. cayenensis yams (Guinea Amarillo, P.I. 15711, P.I. 15718 and P.I. 15719) were field evaluated under the same management conditions at the Corozal Substation. Further evaluated was the cooking quality of Habanero cultivar, species D. rotundata; and Guinea Amarillo, P.I. 1571 1, P.I. 15718, and P.I. 15719 of species D. cayenensis. There was no significant difference between species or among cultivars for marketable yield. The average production was 16.5 t/ha. All yam cultivars both raw and cooked were well accepted by a trained taste panel as to appearance. In relation to flavor and overall acceptability cultivars Habanero, P.I. 15711 and Guinea Amanita were found acceptable. Regarding texture, all five selections were "liked" and "liked moderately".

VALEUR FERTILISANTE DES ENGRAIS AZOTÉS ET PHOSPHATÉS ET TAUX DE FERTILISATION POUR LA PRODUCTION DU TABAC À CIGARETTE

1985 ◽  
Vol 65 (1) ◽  
pp. 71-77
Author(s):  
MICHEL LAMARRE
Keyword(s):  
Key Words ◽  
Potassium Nitrate ◽  
The Other ◽  
Cigarette Tobacco ◽  
Tobacco Production ◽  
Significant Difference ◽  
Different Sources ◽  
Nitrogen Phosphorus

During a period of 5 yr, the influence of different forms of N, P, combinations of K and levels of fertilizers on cigarette tobacco production were studied. Potassium nitrate was found to be significantly inferior compared with the other sources of nitrogen. No significant difference was detected between the different sources of phosphorus. The greatest yield but the poorest quality of tobacco was obtained with the highest level of fertilization. Key words: Flue-cured tobacco, nitrogen, phosphorus, potassium

scholarly journals Proximate composition, texture analysis and sensory evaluation of keropok lekor formulated with herbs and spices

Food Research ◽  
2019 ◽  
pp. 635-639
Author(s):  
A.F.M.I.U. Zim ◽  
A. Akter ◽  
M.S. Ali ◽  
W.A. Anik ◽  
S. Ahmed ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Proximate Analysis ◽  
Traditional Food ◽  
Sensory Testing ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Hedonic Scale ◽  
Common Spices

Keropok lekor a fish-based sausage is a popular traditional food item in Terengganu state, Malaysia. This study aimed to develop a new flavor and taste of keropok lekor. Common spices such as cumin, coriander, cinnamon, cardamom, bay leaf, nutmeg, clove, onion, ginger, garlic were used to develop a new flavor of keropok lekor. A total of 5 samples, including two original and three developed keropok lekor samples were prepared. This study also evaluated the proximate composition of two raw samples (Original and developed). The results of the proximate analysis showed a significant difference (p<0.05) in all parameters except the fiber content. Hardness, springiness, and chewiness of the samples were measured by using TA-XTplus texture analyzer. There was a significant difference in the hardness level between original and developed sample. Finally, sensory evaluation according to six attributes such as color, odors, texture, flavor, taste and overall acceptability was done by 39 panelists. A 7-point hedonic scale ranging from “dislike very much” to “like very much” was employed in sensory testing. There was a significant difference (p<0.05) in all the sensory parameters evaluated. The results showed that most of the respondents preferred the developed samples over the original samples. Developed fried keropok lekor with bread crumb was the most acceptable one.

scholarly journals Comparative Studies Of Three Formulated Artificial Litchi Flavored Drinks Under Storage

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Niebaron Kumar Deb ◽  
Eliyas ◽  
Sree Surozit Sarkar ◽  
Milon Debnath ◽  
...  
Keyword(s):  
Storage Period ◽  
Storage Condition ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensory Parameters ◽  
Assess Quality ◽  
Entire Storage Period

AbstractThe aim to the present study was to formulate of artificial litchi flavored drinks, to assess quality parameters like pH, acidity, TSS and sensory characteristics of three formulated artificial litchi flavored drinks were investigated under 28 days of storage at ambient (30±2°C) temperature. The pH values for all samples varied from 3.53 to 3.65 under the entire storage duration. The acidity found in three different samples ranged from 0.155 to 0.161% under storage condition. The TSS possess among the samples between 15.43 to 16.10° Brix. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. The sensory parameters were followed the decreasing trend after end of the storage except sample 3. Although, initially sample 3 found in lowest sensory acceptance but retained the more stable score under the entire storage period which is significantly different (P≤0.05) from other samples. Considering pH, acidity, TSS values under entire storage condition the formulation of sample 3 had shown better results although with few exceptions there was no significant difference (P≤0.05) among the samples. However, end of the study we recommended that, the formulation of sample 3 had better among other sample 1 and sample 2 in terms of quality and cost.

scholarly journals The effect of leaf area to yield ratio on secondary metabolites in grapes and wines of Vitis vinifera L. cv. Sauvignon Blanc

OENO One ◽  
2013 ◽  
Vol 47 (2) ◽  
pp. 83 ◽  
Author(s):  
Katja Šuklje ◽  
Helena Baša Česnik ◽  
Lucija Janeš ◽  
Veronika Kmecl ◽  
Andreja Vanzo ◽  
...  
Keyword(s):  
Leaf Area ◽  
Ph Value ◽  
Limit Of Detection ◽  
Yield Ratio ◽  
Soluble Solids ◽  
Sauvignon Blanc ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Sensorial Quality

<p style="text-align: justify;"><strong>Aim</strong>: To investigate the effect of reducing leaf area by shoot hedging in combination with bunch thinning on metabolite concentration and sensorial quality of Sauvignon blanc grapes and wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Four vine treatments were conducted: shoot hedging/bunch thinning (SH/BT), shoot hedging/no bunch thinning (SH/NBT), full canopy/bunch thinning (FC/BT) and full canopy/no bunch thinning (FC/NBT). Shoot hedging delayed total soluble solids accumulation at the beginning of the grape maturation in SH/BT and SH/NBT treatments. At harvest there were no significant differences in the concentration of hydroxycinnamoyl tartaric acids, glutathione, total soluble solids, titratable acidity and pH value in grape juice between all treatments and methoxypyrazines were below the limit of detection. Lutein concentration in grape berry was higher in treatments without bunch thinning, while there was no significant difference in the concentration of β-carotene and neoxanthin. The highest leaf area to yield ratio (FC/BT) resulted in higher concentration of glutathione in must and higher concentration of thiols in Sauvignon blanc wines. Upon sensory evaluation, the FC/BT wine was best scored for overall quality and heavier tropical aroma, whereas the FC/NBT wine was best scored for fresh tropical aroma and second best for overall quality.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Leaf area to yield ratio impacted berry ripening kinetics, grape and wine metabolite composition, and sensorial properties of Sauvignon blanc wine.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The study showed that the highest leaf area to yield ratio resulted in the best overall sensorial quality of wine.</p>

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