scholarly journals Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1871-1877
Author(s):  
A.A. Mamun ◽  
A. Matin ◽  
M.R. Badsha
Keyword(s):  
Proximate Composition ◽  
Dairy Product ◽  
Viable Count ◽  
Cow Milk ◽  
Microbial Quality ◽  
Powder Formulation ◽  
Psyllium Husk ◽  
Sensory Score ◽  
Significant Difference

The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

scholarly journals Comparative Study Of The Quality Of Rasomalai Manufactured From Cow And Buffalo Milk

1970 ◽  
Vol 37 (1) ◽  
pp. 57-62
Author(s):  
M Sayedatunnesha ◽  
A Wadud ◽  
MN Islam ◽  
MA Islam ◽  
MA Hossain
Keyword(s):  
Physical Examination ◽  
Buffalo Milk ◽  
Viable Count ◽  
Cow Milk ◽  
Total Viable Count ◽  
Type B ◽  
Significant Difference ◽  
Better Than ◽  
Type Sample

The experiment was conducted to compare the quality of rasomalai manufactured from cow milk and buffalo milk, two types of rasomalai were prepared named as- A (cow milk) and B (buffalo milk). The qualities of prepared rasomalai were evaluated physically, chemically and microbiologically. It was found that flavor, body and texture, color and appearance and total score of A and B type samples differed significantly (P<0.01) and taste score non-significantly (P>0.05). The total solids, protein, fat, ash and carbohydrate content of A and B were 461.10±6.45 and 540.17±3.77; 61.67±1.20 and 84.00±1.15; 75.33±3.18 and 125.67±3.48; 9.13±0.09 and 12.50±0.12 and 314.97±4.53 and 318.00±1.53 g/kg, respectively. All of them varied significantly (P<0.01) except carbohydrate (P>0.05). The acidity of α and β were 0.21±0.00 and 0.19±0.003 per cent, respectively and showed significant difference (P<0.01). Total viable count of A and B type samples were non-significantly (P>0.05) different and the values were 3.84±0.05 and 3.77±0.07 log cfu/g. The Coliform was absent both in A and B type sample. Buffalo milk rasomalai earns extra profit of Tk. 35/kg than the cow milk rasomalai. Physical examination revealed that type A was better than type B but the chemical and microbiological findings and also the pricing of rasomalai showed that buffalo milk rasomalai was superior to cow milk rasomalai. DOI: http://dx.doi.org/10.3329/bjas.v37i1.9869 BJAS 2008; 37(1): 57-62

scholarly journals Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

2016 ◽  
Vol 2 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Nischal Adhikari ◽  
Dev Raj Acharya
Keyword(s):  
Enzyme Activity ◽  
Wheat Flour ◽  
Technical College ◽  
Proximate Analysis ◽  
Crude Fiber Content ◽  
Sorghum Flour ◽  
Sensory Score ◽  
Significant Difference ◽  
Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

2019 ◽  
Vol 7 (4.14) ◽  
pp. 239
Author(s):  
Nur Afifah Mohd Junaidishah ◽  
Aishah Bujang
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Modified Starch ◽  
Main Ingredient ◽  
Traditional Foods ◽  
Texture Profile ◽  
Sensory Score ◽  
Significant Difference ◽  
Batter Viscosity

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution,  however, further improvements are required in order to maintain the quality of the Malaysian heritage food.   

scholarly journals Evaluation and Comparison of Postharvest Cooling Methods on the Microbial Quality and Storage of Florida Peaches

2020 ◽  
Vol 30 (4) ◽  
pp. 504-509
Author(s):  
Jaysankar De ◽  
Bruna Bertoldi ◽  
Mohammad Jubair ◽  
Alan Gutierrez ◽  
Jeffery K. Brecht ◽  
...  
Keyword(s):  
Temperature Management ◽  
Postharvest Quality ◽  
Plate Count ◽  
Time Interval ◽  
Air Cooling ◽  
Microbial Quality ◽  
Significant Difference ◽  
Field Samples ◽  
Cooling Methods

Florida peaches (Prunus persica) typically are picked and placed in a cold room on the day of harvest, then packed and shipped the next day. This room cooling (RC) is slow, requiring ≈24 hours or more for the fruit to reach optimal temperature (6 to 7 °C). There is currently limited research on the effect of cooling practices on microbial quality of peaches, yet this study is essential for decision making in areas such as upgrading packing house facilities and the implementation of improved handling procedures. This research compared the efficacies of postharvest cooling by RC, forced-air cooling (FAC), and hydrocooling with sanitizer (HS) treatment of peaches to reduce their surface microbial population and to determine the effect on shelf life and microbial quality. Three trials for RC and two trials each for FAC and HS were performed. Following cooling, fruit were stored at 1 °C. The average aerobic plate count (APC) from field samples was 5.29 log cfu/peach, which remained unchanged after RC or FAC but was reduced significantly (P < 0.05) to 4.63 log cfu/peach after HS. The average yeast and mold counts (Y&M) from field samples (6.21 log cfu/peach) were reduced highly significantly (P < 0.001) to 4.05 log cfu/peach after HS. Hydrocooling significantly (P < 0.05) reduced the APC and Y&M counts from the peaches and showed promise in maintaining the microbiological quality of the fruit throughout storage. However, at the end of the 21-day storage period, there was no significant difference in APC or Y&M counts from peaches, irrespective of the cooling methods. Peaches that went through the hydrocooling process and were subsequently packed showed an increase (P < 0.05) in both APC and Y&M counts, while fruit that were not hydrocooled showed no such increase. Information obtained will be used to recommend the best temperature management practices for maintaining the postharvest quality of peaches. A detailed cost-benefit analysis of different cooling methods and the time interval between harvest and shipment are both necessary for a more conclusive recommendation.

scholarly journals Evaluation of the quality of Dahi available in Sylhet Metropolitan City

1970 ◽  
Vol 9 (1) ◽  
pp. 79-84 ◽  
Author(s):  
S Dey ◽  
A Iqbal ◽  
A Ara ◽  
MH Rashid
Keyword(s):  
Protein Content ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Metropolitan City ◽  
Significant Difference ◽  
Solids Content

The study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and analyzed. Significant difference in chemical (protein, fat, total solids, ash, acidity and pH) and microbiological status was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4.01 ± 0.17). Fat content was highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was found in Dahi of Shad Brand (38.00 ± 2.23) and lowest total solids content was found in Banaful Brand Dahi (32.02 ±1.50). Highest Total Viable Count (log cfu/ml.) was recorded in the Dahi of Shad Brand (5.92±0.09) and lowest Total Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coliform bacteria, Yeast and Mould were present in all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality . Dahi of Banaful and Mohanlal were in 2nd and 3rd position in quality. Keywords: Fermented milk; Evaluation; Chemical analysis; Microbial count; Total viable count DOI: http://dx.doi.org/10.3329/jbau.v9i1.8748 JBAU 2011; 9(1): 79-83

scholarly journals Public Health Safety in Relation to Microbiological Quality of Freshly Drawn Cow’s Milk in Bangladesh

2014 ◽  
Vol 12 (2) ◽  
pp. 231-236
Author(s):  
R Khaton ◽  
MA Hasnat ◽  
S Rahman ◽  
MM Rahman
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Total Coliform ◽  
Viable Count ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The aim of the present study was to determine the microbial quality of freshly drawn cow’s milk belonging to the arsenic affected and non-affected areas. In the present work 25 milk sample were collected from five different arsenic affected and non-affected areas. The analysis comprised enumeration of total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest total viable count, total coliform count and total staphylococcus count were log 5.894 ± 0.221, log 2.832± 0.129 and log 2.898 ± 0.162 respectively. Staphylococcus spp, Escherichia coli, Pseudomonas spp and Bacillus spp were isolated from the milk samples. Among them Escherichia coli were isolated from the maximum milk samples. It is found that the level of microbial quality in terms of TVC, TCC and TSC were high in arsenic affected areas than arsenic non-affected area. It also found that TVC and TCC were positively correlated with each other. This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples and it is necessary to improve the hygienic practices required for the handling and processing of milk.DOI: http://dx.doi.org/10.3329/bjvm.v12i2.21297 Bangl. J. Vet. Med. (2014). 12 (2): 231-236 

scholarly journals Nutritional and microbiological quality assessment of commercial yogurt sold in different districts of Bangladesh: a food safety issue

2020 ◽  
Vol 4 (2) ◽  
pp. 66-72
Author(s):  
Mst Tasmim Sultana ◽  
Ashrifa Akter Mukta ◽  
Abu Saeid ◽  
Md Masud Rana
Keyword(s):  
Safety Issue ◽  
Microbiological Quality ◽  
Total Solid ◽  
Mean Value ◽  
Viable Count ◽  
Lower Amount ◽  
Microbial Quality ◽  
The Mean ◽  
Mold And Yeast

The aim of this study was to investigate the nutritional and microbial quality of yoghurt from different districts of Bangladesh. Protein content was higher (4.56g/kg) in SB2 (sample Bogura-2), fat content was also higher (5.67g/kg) in SB3 (sample Bogura-3). The acidity found ranged from 0.77% to 0.98%, pH obtained ranged between 3.6 to 4.98 and total solid retained between 23.08 to 26.95 for all samples. Highest Total Viable count (TVC) value was found in SB2 (68.9×104±0.23 CFU/ml) and lowest value was observed in SJ2 (23.01×104±0.43 CFU/ml). No mold and yeast were found in the collected samples during study period that indicates all are follow hygiene procedure but all of the yogurt samples were contaminated with fewer amount (5.6±0.66 to 12.56±0.44 CFU/ml) of coliform. The mean value of acceptability score of yogurt sample was higher (99.2) in SB2 (sample Bogura-2) during the study period. Organoleptically, the overall quality of all yogurt samples was good. Considering the pH, acidity, total solids, protein, fat, carbohydrate and ash values for all yogurt samples collected from Bogura had better quality as compared to other samples. From the present study, it was found that all of the samples collected from Bogura district were much better quality compared to other samples in terms of nutritional, biochemical and microbial aspect. All of the samples were found in contaminated with lower amount of coliform so necessary actions should be taken in every step of processing, maturing and marketing to overcome this problem. Asian Australas. J. Food Saf. Secur. 2020, 4 (2), 66-72

scholarly journals Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs

2012 ◽  
Vol 92 (4) ◽  
pp. 465-471 ◽  
Author(s):  
M. P. Fortier ◽  
L. Saucier ◽  
F. Guay
Keyword(s):  
Control Group ◽  
Microbial Quality ◽  
Aerobic Conditions ◽  
Cell Counts ◽  
Significant Difference ◽  
Pork Loin ◽  
Oregano Oil ◽  
Antimicrobial Treatments ◽  
Diet Supplementation

Fortier, M. P., Saucier, L. and Guay, F. 2012. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. Can. J. Anim. Sci. 92: 465–471. Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their antimicrobial effects on fresh loin during storage at 2±1°C. Two doses of oil (250 and 500 mg kg−1) and three doses of cranberry (5, 10 and 20 g kg−1) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 d. Samples were re-packaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8 and 12 d. Microbial analysis was performed periodically throughout the experiment. Initial cell counts were below detection level for total aerobic mesophilic (TAM) (<102 cfu g−1), Pseudomonas spp. (<102 cfu g−1), presumptive lactic acid bacteria (LAB) (<102 cfu g−1), and Escherichia coli and coliform counts (<101 cfu g−1). No significant difference in TAM counts was observed between all of the six different treatments and the control group except for samples packaged at day 0 under aerobic conditions after 12 d of storage where a significant effect of the supplementation was observed (P<0.03). Under anaerobic conditions, LAB were not affected and remained the predominant microflora despite antimicrobial treatments.

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