scholarly journals Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins

2020 ◽  
Vol 40 (4) ◽  
pp. 497-511 ◽  
Author(s):  
Soohyun Cho ◽  
Wangyeol Lee ◽  
Kuk-Hwan Seol ◽  
Yunseok Kim ◽  
Sun Moon Kang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Storage Stability ◽  
Sensory Properties

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Storage stability of yoghurts enriched with coriander (Coriandrum sativum l.) seeds extract

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 179-190
Author(s):  
Q.Y. Jameel ◽  
N.K. Mohammed
Keyword(s):  
Storage Stability ◽  
Chemical Properties ◽  
Acid Value ◽  
Seed Extract ◽  
Sensory Properties ◽  
Natural Food ◽  
Food Preservative ◽  
Milk Products ◽  
Sensory Evaluations ◽  
Coriander Seed

This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds

Meat Science ◽  
2017 ◽  
Vol 130 ◽  
pp. 1-6 ◽  
Author(s):  
Chen Xiang ◽  
Jorge Ruiz-Carrascal ◽  
Mikael A. Petersen ◽  
Anders H. Karlsson
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties

scholarly journals Influence of vertical training systems on warm climate red winemaking: wine parameters, polyphenols, volatile composition and sensory analysis

OENO One ◽  
2019 ◽  
Vol 53 (3) ◽  
Author(s):  
Raúl F. Guerrero ◽  
Emma Cantos-Villar ◽  
María J. Ruiz-Moreno ◽  
Belén Puertas ◽  
Francisco J. Cuevas ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Management Practices ◽  
Training System ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Wine Quality ◽  
Higher Alcohol ◽  
Training Systems ◽  
Warm Climates

Aim: A study was performed on the influence three vertical training systems had on wine composition in warm climates, analysing the wine’s polyphenol and volatile compound contents and sensory properties.Methods and results: The polyphenols and volatile compound content of wines was analysed together with their sensory properties. The effect of different training systems (double Guyot (CT), Smart-Dyson variation (SM), and Triple cordon (TC)) was studied in Tempranillo (TEMP), Syrah (SYR) and Tintilla de Rota (TR) cultivars to determine their influence on red winemaking over a two-year period. Statistical analysis was conducted with Cultivar and Year as factors. TC delayed grape ripening and reduced the alcohol in the wine when grapes from the three training systems were picked on the same date. Overall, no differences were found in polyphenol content. Higher alcohol acetates, ethyl esters of branched acids and various esters were found to be influenced, and some of these compounds are related to ripening. A limited impact was found on the sensory properties of the wines.Conclusions: Under the test conditions, irrespective of the cultivar, the alcohol content of the wines was modified by the training systems through delayed ripening.The training system affected certain polyphenol compounds and the ester profile of the wines. Some of these compounds are related to ripening. Therefore, differences were due to delayed ripening caused by training management.Significance and impact of the study: Training systems have an impact on the oenological parameters of wines and the quantity of the polyphenols and volatile compounds they contain. In this regard, cultural practices such as training system may be used to optimise berry and wine quality (Teixeira et al., 2013). However, the relationship between management practices and secondary metabolites such as the phenolics and volatile compounds produced by plants in warm climates is not well known.

scholarly journals Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

2021 ◽  
pp. 110-121
Author(s):  
Lucretia I. Barber ◽  
Ngozika C. Onuegbu ◽  
Chijioke M. Osuji ◽  
Chika C. Ogueke
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Standard Methods ◽  
Overall Acceptability ◽  
African Breadfruit ◽  
Fermented Product ◽  
Ph Decrease ◽  
And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C. 

scholarly journals Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 225-231
Author(s):  
F. Yeasmin ◽  
M.J. Khan ◽  
M.H. Riad
Keyword(s):  
Physicochemical Properties ◽  
Consumer Satisfaction ◽  
Storage Stability ◽  
Sugar Content ◽  
Storage Period ◽  
Reducing Sugar ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

2019 ◽  
Vol 301 ◽  
pp. 125252 ◽  
Author(s):  
Fiorella Sinesio ◽  
Antonio Raffo ◽  
Marina Peparaio ◽  
Elisabetta Moneta ◽  
Eleonora Saggia Civitelli ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Wheat Bread ◽  
Sodium Reduction ◽  
Reduction Strategies
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