Determination of The Physical, Physio-Chemical and Chemical Properties of Gilaburu Fruits (Viburnum opulus) Dried by Convectional Drying Technique

Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (Viburnum Opulus), which has spread to different regions, especially in Kayseri. Longer preservation of products in fruits and vegetables; Drying process has been applied since ancient times to prevent deterioration caused by microbial and/or biochemical changes. One of them and the most common one is convectional drying in other words drying in a drying chamber under controlled hot air stream. In this study, Gilaburu fruits were obtained from a local producer in Kayseri. Drying processes were carried out in a convectional oven at 60, 70 and 80℃ in three repetitions. The effects of different drying conditions on the drying characteristics of Gilaburu fruits were examined. Drying time for Gilaburu fruits decreased with increasing temperature. As a color parameter total color change with respective to fresh fruit (ΔΕ) was investigated. The results indicated that it remained almost identical with temperature change. Similar trend was observed for rehydration rate. Titration acidity and pH values showed compatible changes. With temperature increase, titration acidity increased, as pH decreased. As textural properties, skin-hardness and elasticity of dried fruits were measured. As hardness increased, elasticity decreased with temperature elevation. Total phenolic content and antioxidant activity of dried samples were also examined. The results showed that there were increases in both of them with an increase in temperature.

Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.

APPLICATION OF LACTIC ACID IN PRESERVATION OF NINH THUAN GREEN GRAPES NH01-48

Ninh Thuan green grapes NH01-48 is popularly cultured in Ninh Thuan province. However, due to the lack of preservation technology and/or facility, Ninh Thuan grapes are transported to and consumed in other areas of the country in a limited volume. This study aimed to assess application of lactic acid in treatment of Ninh Thuan grapes for preservation. Effect of lactic acid on grapes with or without challenging microorganisms was examined. Green grapes NH01-48 was washed with sterile water, and then dried on air. Grapes were challenged with a cocktail of microorganisms previously isolated from Ninh Thuan grapes, including four bacterial strains (Bacillus cereus, Pseudomonas oryzihabitans, Citrobacter sp., and Flavobacterium sp.), three yeast strains (Wickerhamomces anomalus, Hanseniaspora opuntiae, Debaryomyces nepalensis) and one fungus Penicillium sp. at 5 × 104 CFU/ml. Then grapes were treated with 3 % lactic acid solution for 5 min (soaking) prior to be packed in plastic bags with punched hole of 3 mm diameter, distance between holes is 3 cm and preserved in refrigeration condition at 4 ± 0.5 oC. Grapes without challenging microorganisms/without acid pretreatment/without challenging microorganisms but treated with acid were used for comparison. Samples were taken every 5th day until 30 days. Color, hardness, total dry matter, titration acidity, and total microorganism count were measured. Results showed that when applied treatment of lactic acid on grape with and without challenging microorganisms, the change in grapes’ hardness, color, dry matter and titration acidity was minimized, demonstrating positive activity of lactic acid on grape physicochemical characteristics. Samples without lactic acid treatment were spoiled after 15-20 days of preservation, whereas the ones with acid treatment can be last for at least 30 days. Moreover, number of total microorganisms count after 30 days of preservation were acceptable in samples with lactic acid treatment (ca. 103 CFU/g). Therefore, lactic acid can be potential for application in grapes preservation. The combined effect with other preservation techniques needs to be further studied.

Effect of Some Essential Oils on the Shelf Life of Whey

The aim of this work was to determine whether the addition of different herbal oils (anise, sweet basil, blue chamomile, clove, true cinnamon, common sage) into whey will extend its shelf life. Changes in pH, titration acidity and microbiological analysis of whey during storage life were chosen as parameters for monitoring of whey shelf life. Based on these analyses possibility of utilization of herbal oils has been confirmed for the purpose of extension of the lifetime of whey. The use of essential oils blue chamomile and common sage did not help to extend the shelf life of fresh whey. The treatment of whey by herbal essential oils anise, sweet basil, clove and cinnamon extend the shelf life up to 21 days without significant changes in pH and titratable acidity. The results of our study show that essential oils could be used to inhibit microbial spoilage whey and to prolong its shelf life.

Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives

The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and higher addition of Frosty (30 g kg−1) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.

Effect of sires on wide scale of milk indicators in first calving Czech Fleckvieh cows

The possible genetic impact of sire on cattle populations, herd milk yield and milk traits (fat and protein) have been described in the literature along with its impact on some milk indicators (MIs) as somatic cell count, urea and ketones. There is a dearth of information on the impact on a series of other MIs (physical, chemical, health, technological). The goal of this study was to assess the possible effect of sire on a wide range of MIs including technological properties in Czech Fleckvieh to suggest future possible breeding trends. A series of MIs (n=37) was investigated in individual milk samples (MSs). 191 effective daughters (MSs) were included. The sire groups (n=13) were well balanced in terms of herd, lactation stage and sampling season. Only sires with >5 daughters were ranked. A linear model of analysis variance with the fixed effects, sire and combined factor (herd × year × season) was used. 19 MIs as log count of streptococci in fermentation ability of milk (log FAM–CS), FAM–CS, log total fine microflora count in FAM (log FAM–TCM), FAM–TCM, solids non fat (SNF), iodine content, citric acid (CA), titration acidity in FAM, lactose (L), crude protein (CP), true protein (TP), casein (CAS), dry matter, Mg and P content, milk alcohol stability, electrical conductivity (EC), titration acidity, casein numbers (for CP and TP), log count of lactobacilli in FAM (log FAM–CL), FAM–CL and pH in FAM were influenced by sire (P<0.05). However SNF, CA, L, CAS and perhaps EC could be newly reflected as information for genetic improvement of dairy cattle with connection to dairy milk recovery and cow health. CA (10.08±1.92 mmol×l−1) deserves special attention. The model variablity explanation moved from 6.97 (SCC) over 29.51 (CA) to 48.32 % (pH) for MIs. This is one of few studies to assess the impact of sire over a wide range of MIs and the results warrant careful evaluation and further study.