Microbial and sensory evaluation

Microbial transglutaminase (MTGase) is an enzyme widely used in food industry. In this study, MTGases had been applied to produce fresh cheese made from whole milk powder. A set of 18 experiments was carried out to evaluate the influence of factors in reconstituted milk treatment with MTGase. A response surface methodology was applied to evaluate quality properties of fresh cheese via objective functions of hardness, yield, protein content, total solid content and sensory evaluation score. In this model, three factors were enzyme concentration (0.6 - 3.

10p caygaocaolon11 18-04-2021 17 1   Download

This view of limited information on electron beam irradiated meat products, the scientific study is therefore undertaken to assess its microbiological, physico-chemical and sensory evaluation of electron beam irradiated meat products in order to determine the shelflife henceforth provide safe products to consumer.

10p trinhthamhodang1218 26-02-2021 9 1   Download

Mushroom is one of the important sources of protein which is highly perishable. The shelf life of the mushroom can be extended by the preserving it in the form of pickle. The main aim of the present study is the sensorial and microbial study of mushroom pickle by employing different technology. The products have been evaluated for sensory attribute i e color, aroma, taste, texture and overall acceptability. The growth of fungus and changes in appearance at different storage period were also evaluated.

7p caygaocaolon7 18-09-2020 15 2   Download

Present article summarizes the development of instant soup mixes from treated and untreated dehydrated Shiitake mushroom and its nutritional, sensory and microbial attributes.

7p cothumenhmong7 08-09-2020 11 1   Download

Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the keeping quality and shelf life of tomato powder incorporated rice based cold extrudates. The Cavatelli extrudates using ingredients: rice flour, wheat flour and tomato powder in the proportion of 36:54:10 respectively was developed and stored under room temperature. The stored samples were evaluated for sensory characteristics and microbial assay at regular intervals for 60 days.

7p angicungduoc6 20-07-2020 15 1   Download

Sugarcane juice is commonly used as a delicious drink in both urban and rural areas. Sugarcane juice is spoiled quickly due to the presence of simple sugars. Preservation of sugarcane juice was examined to reduce the spoilage and to increase the shelf life by membrane processing. A study was carried out to preserve sugarcane juice by membrane processing and compared with the untreated juice.

8p chauchaungayxua6 26-06-2020 8 2   Download

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials i.e., LDPE, PP and PVC pouches under three different gas compositions i.e., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C.

10p nguaconbaynhay6 24-06-2020 19 1   Download

Whey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage.

6p kethamoi5 03-06-2020 11 0   Download

Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. This fruit is a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. The study was planned with the objectives to develop and assess the shelf life of value added products of dried dates.

11p cothumenhmong5 17-05-2020 27 1   Download

In the present study dhokla was prepared by natural and probiotic (L. acidophilus) fermentation with the supplementation of 10, 20 and 30 per cent okara powder. Results of organoleptic evaluation indicated that both naturally and probiotic fermented dhokla supplemented with 10 per cent okara powder were found most acceptable and ‘liked moderately’ by the judges.

10p nguathienthan4 18-04-2020 17 1   Download

Mushroom slices were subjected to different pretreatments (0.1% KMS, 0.2% KMS, 1% CaCl2, 2% CaCl2, 0.5% glycerol, 1% glycerol) for 15 minutes and then dried in cabinet tray dryer at 500C with a purpose to enhance the quality and for improved drying.

9p nguathienthan4 18-04-2020 15 2   Download

A ready to eat thermally processed rice pulav were developed using retort processing. The rice pulav processing parameters like temperature and time 115 to 125°C for 15 to 25 min respectively on the basis of descriptive sensory evaluation. The processing temperature and time of 117.67°C for 22.4 min was considered to be the most appropriate for retorting the rice pulav with overall acceptability of 7.46 and desirability 0.79. The developed product was subjected to various chemical, microbial and sensory analyses during storage for 180 days at ambient temperature (17 -37°C).

17p quenchua4 06-04-2020 20 4   Download

The study was undertaken to standardize a shelf-stable ready-to-eat pepper chicken using broiler meat by retort pouch processing. Three experiments were conducted, in the first experiment the recipe was standardized (pilot scale study) on the basis of sensory evaluation and in second experiment retort pouch processing temperature (F0 value) was determined based on references, commercial sterility test, visual observation, sensory evaluation and preliminary trials. The come up percentage was 27.27 and the F0 value was 7.2 minutes.

9p quenchua4 06-04-2020 27 4   Download

A study has been undertaken at ICAR-Indian Institute of Sugarcane Research, Lucknow with an objective to study the sensory and microbial properties of microwave treated sugarcane juice under ambient and refrigerated conditions. Peeled sugarcane sticks were subjected to heat treatment at 10 psi for 5 minutes then sticks was immediately cooled in a deep freezer and juice was extracted through sugarcane juice extractor followed by the addition of lemon juice to maintain the pH 4.2-4.3. After this the juice was subjected to microwave treatments for time period of 1-4 minutes.

8p caygaocaolon4 04-04-2020 13 1   Download

The present study was aimed at preparing cottage cheese using an enzyme extract from mustard oilseed cake keeping in mind the plant alternative of rennet to be used as a source of milk clotting enzyme. Cottage cheese prepared using microbial rennet was taken as control.

8p nguaconbaynhay4 22-03-2020 9 1   Download

The present research has been conducted to evaluate both the effect of conventional and scientific methods of slaughtering in order to identify microbial risks related to the various stages of slaughtering the Ducks. Meat samples have been obtained from various locations and are being analyzed by microbial, physicochemical and sensory parameters.

6p nguaconbaynhay4 22-03-2020 7 3   Download

Kujithekera (Garcinia cowa Roxb.) commonly known as Cowa is a very well known underutilized tropical fruit of Northeast India. It is sub acid in taste with immense medicinal properties. Hydroxycitric acid (HCA) is a principal factor of this fruit which acts as an anti-obesity factor. The aril portion can be eaten locally and can be prepared jellies and pickles out of it. Cowa fruits are very perishable in nature and have a very short shelf life.

5p caygaocaolon2 14-03-2020 8 0   Download

Storage conditions were known to bring about some physicochemical changes in the products. The present investigation was therefore carried out to examine the effect of storage period on the sensory, physicochemical and microbiological quality of low fat spread. Low fat spread without strawberry powder and synthetic preservative T1 (Control), Low fat spread with strawberry powder but without preservative T2 (SS),Low fat spread with synthetic preservative T3 (Preservative) were prepared and subjected to 100 days of storage and evaluated periodically at intervals of 20 days.

19p caygaocaolon2 11-03-2020 17 1   Download

Guava (‘Allahabad Safeda’) leather was prepared as per FSSAI specification and the effect of packing in punnet and biaxially oriented polypropylene was carried out to study the effect of storage under ambient condition (25 ± 5∘C). The storage stability, nutritional and microbial quality and sensory changes were evaluated periodically upto 4 months. The leather stored in biaxially oriented polypropylene recorded higher nutrient retention compared to packaging in punnets.

8p trinhthamhodang3 22-02-2020 6 1   Download

Ginger ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewer’s yeast. Ginger ale commonly contains water, sugar, ginger extract, lime and other spices. The objective of this study was to modify traditional Ginger ale formulation, to produce a beer like beverage with substitution of hops by ginger and incorporation of malt and yeast at various proportions under natural and controlled fermentation and to evaluate the chemical, microbial and sensory properties of the beverage.

8p trinhthamhodang3 12-02-2020 8 0   Download