scholarly journals EFFECT OF HONEY ADDITION ON RHEOLOGICAL PROPERTIES OF PROBIOTIC SOY YOGHURT

2013 ◽  
Vol 4 (9) ◽  
Author(s):  
Milka Stijepić ◽  
Jovana Glušac ◽  
Dragica Djurdjević- Milošević
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Milk Composition ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
3 Dimensional ◽  
Dimensional Network ◽  
Milk Protein Content ◽  
Water Holding

Yoghurt is a complex rheological system with 3-dimensional network of chains and clusters of casein micelles in which water is entrapped. The gel structure of set-style yoghurt is influenced by many factors that include milk composition, primary dry matter content, protein content and composition, heat treatment of milk. Protein content of milk has the greatest influence on the gel strength, viscosity and syneresis. The aim of this study was to investigate the effect of honey addition at different concentrations (0, 2, 4 and 6%)on rheological properties of fermented soymilk products manufactured by probiotics inoculum during 21 day of storage. Rheological analyses were studied by dynamic viscosity, syneresis and water holding capacity. The increase in the honey addition in milk increased viscosity and water holding capacity, while it decreased the syneresis of soy probiotic yoghurt over 21 day of storage.

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Solar Drying and Sensory Attributes of Eland (Taurotragus oryx) Jerky

2018 ◽  
Vol 2018 ◽  
pp. 1-10 ◽  
Author(s):  
Iva Kučerová ◽  
Štěpán Marek ◽  
Jan Banout
Keyword(s):  
Physicochemical Characteristics ◽  
Fat Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Pigment Concentration ◽  
Dry Matter Content ◽  
Double Pass ◽  
Thin Layer Drying ◽  
Total Difference ◽  
Water Holding

A double-pass solar drier (DPSD) and a laboratory oven (LO) were used for thin-layer drying of eland and beef. Prior to drying, the physicochemical characteristics of the raw meat were determined, such as pH, dry matter content (%), Warner-Bratzler shear force (N), pigment concentration (mg·kg−1), weight loss during cooking (%), water holding capacity (%), colour (L,a,b), and crude fat content (%). Both meats were pretreated with traditional jerky marinade (TM), TM with fresh pineapple juice (TMP), TM with honey (TMH), and TM with Coca Cola© (TMCCL) and compared to an untreated control (C). The sensory properties of the eland and beef jerky were assessed in a two-stage process. The surface colour values of the jerky samples were measured in the CIE L⁎  a⁎  b⁎ colour space and the effect of the different pretreatments on the overall combined colour (ΔE) was calculated. Significant differences (p<0.05) between raw eland and beef samples were found in case of pH, pigment concentration, water holding capacity, crude fat content, and colour (L and b). Jerky from TMP pretreated meat had the highest scores for texture, colour, and taste. Generally, for both meats dried in both driers, TMH marinade was evaluated as the one with the highest total difference ΔE compared to meat dipped in TMP pretreatment, which had the lowest total difference ΔE.

scholarly journals THE EFFECT OF DIFFERENT BLOODINESS LEVEL ON LATVIAN BROWN COW PRODUCTIVITY

2015 ◽  
Author(s):  
Lāsma CIELAVA ◽  
Solvita PETROVSKA ◽  
Daina JONKUS ◽  
Līga PAURA
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Matter Content ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Black And White ◽  
Time Period ◽  
Milk Protein Content ◽  
Opposite Situation

Latvian brown (LB) cow breed is economically most important livestock breed in Latvia. In last 5 years in Latvian farms rapidly increases Holstain black and white cow population, however LB breed cows is more resistant against environment and climate changes than relatively new Holstain breed cows. More resistant is genetic resource LB cows. In study was observed data from Latvian Agriculture data center about Latvian brown (LB) cows with different breed blood admixture. Cows, included in data base was born in time period from 2003–2007 year and closed at least 1 full lactation. The aim of the study was to determine how different amount of Latvian brown cow bloodiness affects cow productivity and longevity. Latvian brown cow milk yield significantly lower (p&lt;0.05) was in first lactation (4826.1 kg), but it increased until fifth lactation (5891.8 kg). Opposite situation was occurred with milk dry matter content, milk fat content significantly higher was in first lactation, but until 5th lactation it decreased by 0.84%, similar situation was occurred with milk protein content. Significantly highest milk yield grouped by dominant breed bloodines was observed in group with Brown Swiss bloodiness (4887.3 ± 26.3 kg; p&lt;0.05), but highest protein content in genetic resources group (4.31 ± 0.02 %). Average lifespan in LB cow population was 2463.0 days (in average 6.7 years or about 5 lactations.

scholarly journals The Effect of Genotype (Purebred Czech Fleckvieh and Their Crosses) on Some Beef Quality Characteristics in Bulls

2016 ◽  
Vol 64 (3) ◽  
pp. 769-773 ◽  
Author(s):  
Eliška Dračková ◽  
Radek Filipčík ◽  
Jan Šubrt
Keyword(s):  
Protein Content ◽  
Muscle Fibre ◽  
Fibre Diameter ◽  
Quality Characteristics ◽  
Matter Content ◽  
Carcass Quality ◽  
Dry Matter Content ◽  
Quality Traits ◽  
The Czech Republic ◽  
Water Holding

The aim of this study was to determine the effect of genotype of bulls (the proportion of Czech Fleckvieh cattle in milk-producing cattle population in the Czech Republic) on carcass quality traits and some nutritional and processing quality characteristics of beef (dry matter content, intramuscular fat content, protein content, ash content, water holding capacity, muscle fibre diameter, and meat colour characteristics). The experiment included 419 bulls of Czech Fleckvieh breed (C), out of which 165 were pure-bred (C100), 163 crossbred of C76–88 genotype and 91 crossbred of C50–75 genotype. The association between meat quality traits and genotype of bulls was assessed. Purebred bulls C100 or crosses with a greater proportion of Czech Fleckvieh C76–88 showed more favourable dressed-carcass quality. One of the nutritional quality traits of beef – protein content – differed significantly (p < 0.05) in groups C100 and C76–88. MLLT area and muscle fibre diameter were significantly different (p < 0.01) in C50–75 bulls who also had the darkest (p < 0.01) colour of meat.

scholarly journals Effect of harvesting time on forage yield and quality of maize

2018 ◽  
Vol 34 (3) ◽  
pp. 345-353 ◽  
Author(s):  
Violeta Mandic ◽  
Zorica Bijelic ◽  
Vesna Krnjaja ◽  
Aleksandar Simic ◽  
Maja Petricevic ◽  
...  
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Matter Content ◽  
Forage Yield ◽  
Dry Matter Content ◽  
Crude Protein Content ◽  
Maize Hybrid ◽  
Growing Seasons ◽  
Yield And Quality

Maize is the very important silage source in the world. Timely harvesting ensure high maize forage yield and quality. Therefore, the study focused on the effects of four harvesting times (starting at the 12 August every 7 days) on yield and qualitative parameters of forage green mass of maize hybrid ZP 677. The experiment was set in Vojvodina Province, Serbia, during the 2013 and 2014 growing seasons. Plant height, stem diameter, number of leaves per plant, ear percentage, forage yield, dry matter content and crude protein content were higher, while stem percentage was lower in 2014 with favorable climatic condition. Forage yield, crude protein content, ADF and NDF decreased, while dry matter content significantly increased with delay in harvesting. The maize hybrid should be harvested when the milk line is three-quarter of the way down the grain that is in the third decade of August.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals Effect of wheat gluten and extracted, protected soybean meal addition to the diet of cows with different beta-lactoglobulin genotypes on the composition and physical properties of milk

2009 ◽  
Vol 54 (No. 8) ◽  
pp. 341-348
Author(s):  
T. Szulc ◽  
M. Pawelska-Góral ◽  
K. Hajduk
Keyword(s):  
Physical Properties ◽  
Soybean Meal ◽  
Electrical Resistance ◽  
Crude Protein ◽  
Wheat Gluten ◽  
Milk Composition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Beta Casein ◽  
Beta Lactoglobulin

The effect of wheat gluten or extracted soybean meal (300 g of crude protein/head/day) on milk yield, composition and its physical properties was analysed in 53 cows of Polish Holstein-Friesian breed with different milk beta-lactoglobulin (blg) genotypes (AA, AB and BB). The addition of wheat gluten to the diet of cows with the AA and AB blg genotypes caused a significant increase in crude protein (by 0.21; <I>P</I> ≤ 0.05, and 0.19%; <I>P</I> ≤ 0.01), casein (by 0.15; <I>P</I> ≤ 0.05, and 0.15%; <I>P</I> ≤ 0.01) and dry matter content (0.3 and 0.5%; <I>P</I> ≤ 0.05) in milk, and a significant increase in beta-casein production (0.6 g/l; <I>P</I> ≤ 0.05, and 0.6 g/l; <I>P</I> ≤ 0.01) and kappa-casein yield (0.3 g/l; <I>P</I> ≤ 0.05) in the case of cows with the AA genotype. Milk acidity and electrical resistance in milk were lowered. The cows with the BB blg genotype did not show any significant changes in milk composition. The supplementation of extracted soybean meal to cows with the AB and BB blg genotype led to a significant increase in milk protein (0.26% and 0.21%; <I>P</I> ≤ 0.01) and casein content (0.2 and 0.15%; <I>P</I> ≤ 0.01), beta-casein production (0.60 and 0.50 g/l; <I>P</I> ≤ 0.01) and to a decrease in kappa-casein content (by 0.7%; <I>P</I> ≤ 0.05) in cows with the BB genotype. The production of kappa-casein increased in cows with the AB genotype (by 0.2 g/l; <I>P</I> ≤ 0.01). In the case of all genotypes, an increase in milk active acidity and thermostability and a decrease in electrical resistance in milk were noted. It was observed that cows with different blg genotypes differently utilised the protein from given supplements for the production of individual milk components, which may be used in rationalisation of their feeding and improvement of milk content.

scholarly journals Overexpression of a putative nitrate transporter (StNPF1.11) increases plant height, leaf chlorophyll content and tuber protein content of young potato plants

2020 ◽  
Vol 47 (5) ◽  
pp. 464
Author(s):  
Michiel T. Klaassen ◽  
Dianka C. T. Dees ◽  
Rommel M. Garrido ◽  
Jorge Alemán Báez ◽  
Michiel Schrijen ◽  
...  
Keyword(s):  
Protein Content ◽  
Chlorophyll Content ◽  
Solanum Tuberosum L ◽  
Matter Content ◽  
Plant Production ◽  
Dry Matter Content ◽  
Nitrate Transporter ◽  
Root Cells ◽  
Tuber Protein ◽  
The Mean

Nitrate (NO3–) fertilisers are commonly used to improve the yield and quality of most non-legume crops such as potato (Solanum tuberosum L.). Root cells absorb nitrate from the soil using plasma membrane-bound transporters. In this study, we overexpressed a putative nitrate transporter from potato (StNPF1.11) to study its effect on the level of tuber protein content in potato. At 10 weeks after planting, overexpression of StNPF1.11 increased the mean level of protein content of all n = 23 transformants by 42% compared with the wild-type control. The level of chlorophyll content in leaves (from upper and lower plant parts) also increased for several individuals at 10 weeks. Tuber yield (fresh) was not structurally impaired; however, the mean tuber dry matter content of the transformants was reduced by 3–8% at 19 weeks. At 19 weeks, an overall increase in protein content was not clearly observed. Throughout plant development, half of the transformants were taller than the control. A basic understanding of the mechanisms that regulate plant nitrogen uptake, transport and utilisation, enable the development of tools to improve both crop nutrition and crop quality that are needed to enhance the viability and sustainability of future plant production systems.

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