scholarly journals Physicochemical properties and consumer acceptability of soft unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant

2014 ◽  
Vol 8 (2) ◽  
pp. 87-91 ◽  
Author(s):  
Hailu Yonas ◽  
Seifu Eyassu ◽  
Yilma Zelalem
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Zingiber Officinale ◽  
Camel Milk ◽  
Consumer Acceptability

Physicochemical properties of butter made from camel milk

2013 ◽  
Vol 31 (2) ◽  
pp. 51-54 ◽  
Author(s):  
Tesfamariam Berhe ◽  
Eyassu Seifu ◽  
Mohammed Y. Kurtu
Keyword(s):  
Physicochemical Properties ◽  
Camel Milk

scholarly journals Nutritional composition, microbial load and consumer acceptability of tiger nut (Cyperus esculentus), date (Phoenix dactylifera l.) and ginger (Zingiber officinale Roscoe) blended beverage

Agro-Science ◽  
2021 ◽  
Vol 20 (1) ◽  
pp. 72-79
Author(s):  
O. Ariyo ◽  
O. Adetutu ◽  
O. Keshinro
Keyword(s):  
Zingiber Officinale ◽  
Phoenix Dactylifera ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Metabolizable Energy ◽  
Microbial Load ◽  
Consumer Acceptability ◽  
Phoenix Dactylifera L ◽  
Hedonic Scale ◽  
Tiger Nuts

Beverage consumption is increasing but rarely used to promote micronutrient intakes in Nigeria. Diversifying the crops in local beverage production could improve dietary diversification and increase nutrients intake. This study determined the nutritional composition, microbial load and consumer acceptability of tiger nut, date and ginger blended beverage. Fresh tiger nuts, date and ginger were processed to formulate four beverage blends in these ratios 100:0:0; 85:10:5; 70:20:10; and 55:30:15. Samples were analysed for proximate, vitamins, minerals, anti-nutrients content and microbiological attributes using standard procedures. Consumer acceptability was determined using a 9-point hedonic scale by 30 untrained panelists. Data were analysed using descriptive statistics, independent t-test and ANOVA at p ≤ 0.05. Moisture, protein, fat, fibre, ash, carbohydrate (mg 100 g–1) and metabolizable energy composition (kCal 100 ml–1) ranged from 80.33-84.78, 0.71-0.8, 2.96-4.94, 0.20-1.63, 0.34-0.44, 9.10-13.63 and 78.2-101.5, respectively. Thiamin, niacin, ascorbic acid and tocopherol composition (mg 100 g–1) ranged from 0.30-0.68, 0.08-0.17, 4.73-8.40, and 7.20-15.31, respectively. Calcium, potassium, phosphorus, and iron contents (mg 100 g–1) ranged from 1.07-6.79, 164.8-259.3, 43.86-47.1, and 6.88-9.26, respectively. Saponin ranged from 0.01-0.05 mg 100 g–1. Number of colonies were negligible after refrigeration for 10 days. Sensory properties ranged from 6.40-6.63, 4.93-6.40, 4.70-7.20, 5.93-6.90, and 5.27-7.17 for appearance, aroma, taste, consistency and general acceptability, respectively. Date and ginger substitution enhance fibre, ash, carbohydrate, and calcium composition, the shelf life and sensory properties of tiger nut beverage, the blends are generally acceptable to consumers and considered safe up to day 10 when refrigerated.

scholarly journals Effects of Papaya Leaves Crude Extract on the Physicochemical and Sensory Characteristics of Marinated Chicken Meat

2018 ◽  
Vol 15 (2) ◽  
pp. 35
Author(s):  
Normah Ismail ◽  
Rosliana Rosman
Keyword(s):  
Physicochemical Properties ◽  
Crude Extract ◽  
Protein Concentration ◽  
Room Temperature ◽  
Profile Analysis ◽  
Chicken Meat ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Water Holding

The purpose of this study was to investigate the effect of papaya leaves crude extract on the physicochemical properties of marinated chicken meat. Papaya leaves was extracted with sodium acetate (CH3COONa) buffer (pH 7.2) at room temperature. Protein concentration and activity of enzyme in the crude extract were determined by using UV-Spectrophotometer. The crude extract was mixed with marinated ingredients and then coated onto chicken meat which was subsequently kept for overnight in refrigerator at chill temperature. Protein concentration of the enzyme was identified as 166.36 μg/μl and enzyme activity was 1.28 CDU/ml. Results also showed that lightness (L*), cooking loss and shrinkage of the marinated chicken were higher than control. Redness (a*), yellowness (b*), protein content, water-holding capacity, shear force, and texture profile analysis were lower than control. Microstructure analysis showed that the chicken meat muscle was destructed in the presence of papaya crude extract. Sensory acceptability evaluation of marinated chicken which was carried out by using 9 point hedonic scale suggested that chicken meat treated with papaya crude extract gave significant effect on texture, juiciness, flavour and overall acceptability compared to commercial bromelain. Additionally, the use of papaya crude extract gave a significant effect on the physicochemical properties of marinated chicken.

Feasibility of manufacture and investigation of physicochemical properties of camel milk – based ice cream

1970 ◽  
Vol 1 ◽  
pp. 300
Author(s):  
Afshin Jafarpour
Keyword(s):  
Melting Point ◽  
Physicochemical Properties ◽  
Ice Cream ◽  
Camel Milk ◽  
Cow Milk ◽  
Organoleptic Properties ◽  
Significant Difference ◽  
Proper Formulation ◽  
Sensory Tests

Ice cream is one of the most popular foods worldwide commonly made from cow milk. Camel milk is an invaluable foods component which is less frequently used in diets. The aim of this study was to provide a proper formulation for manufacture of ice cream using camel milk and investigate the physicochemical and organoleptic properties of camel milk – made ice cream. The results showed no significant difference between fat and protein contents however solid matters content viscosity and melting point of cow milk containing sample were higher than those of camel milk containing ice cream. Sensory tests also did not show any significant difference among samples. Thus manufacture and competition of an ice cream made from camel milk is feasible.    

scholarly journals Preparation and consumer acceptability tests of fermented camel milk in Kenya

1990 ◽  
Vol 57 (2) ◽  
pp. 281-283 ◽  
Author(s):  
Zakaria Farah ◽  
Thomas Streiff ◽  
Marc R. Bachmann
Keyword(s):  
Lactic Acid ◽  
Ambient Temperature ◽  
Fermented Milk ◽  
Camel Milk ◽  
Consumer Acceptability ◽  
North East ◽  
Prior Heat Treatment ◽  
North Eastern ◽  
Dairy Animals ◽  
Limited Scale

There are estimated to be 600000 camels (Camelus dromedarius) in Kenya (Wandera, 1985). Almost 80% of these are kept by pastoral tribes living in arid areas in eastern and north-eastern parts of the country. In these regions, camels are important dairy animals. A camel in north-east Kenya can be expected to yield about 4 kg milk daily as compared with 0·5–1·5 kg for a cow in the same area. Most of the camel milk is consumed in the form of fermented milk. The milk is allowed to ferment naturally at ambient temperature and without prior heat treatment until it turns sour. The resulting fermented camel milk is known as Susa. Due to the spontaneous nature of the fermentation, this traditional method results in a product with varying taste and flavour and is often of poor hygienic quality, in addition, because of the limited scale of production, the product can be sold only in the immediate vicinity of the herd. For production of fermented milk under controlled conditions, thermophilic or mesophilic lactic acid cultures are normally used. In warm countries, mesophilic lactic cultured milk offers some advantages, as it can be incubated at ambient temperature (20–30 °C) and the fermentation stops at 1–1·2% lactic acid, eliminating the need for cooling to stop further souring as occurs in the case of yoghurt (Kurwijila, 1980).

scholarly journals A study on determination of physicochemical properties of sheep and camel milk reared in arid zone of Rajasthan

2021 ◽  
Vol 9 (1) ◽  
pp. 335-336
Author(s):  
Rohit Meena ◽  
Basant Bais ◽  
Lokesh Tak ◽  
Jorawar Singh ◽  
Nitesh Chand Sharma ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Arid Zone ◽  
Camel Milk
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