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    Wyświetlanie 1-4 z 4
    Tytuł:
    Physico-chemical, sensory attributes and microbial analysis of Yoghurt made from Powder Milk and Tiger-nut milk blend
    Autorzy:
    Ojuko, Olaniyi Olawale
    Tadese, Adewale Adebayo
    Nwabu, Ogechi Angelina
    Powiązania:
    https://bibliotekanauki.pl/articles/1163984.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    microbial
    physic-chemical
    powder milk
    sensory attributes
    tiger-nut milk
    yoghurt
    Opis:
    Yoghurt is a fermented milk product produced by bacteria fermentation of milk which is consumed all over the world. This study investigated the physico-chemicals, sensory attributes and microbial analysis of yoghurt made from powder milk and tiger-nut milk. Powder milk-tigernut milk yoghurt was produced in the following ratio and coded. ABE (90:10), FBE (80:20), DCF (70:30), BDI (60:40), BEG (50:50) and EFE (100% powder milk as control sample). The results revealed that the protein, fat, ash and the total energy content of the yoghurt were all increased as the level of the tiger-nut milk in the yoghurt increased. The moisture content ranged from 84.24 to 92.15%. There were significant different (p ≤ 0.05) in the total carbohydrate content, the total carbohydrate ranged from 0.35 to 10.67%. The pH of the sample BEG and EFE was not significantly different (p ≤ 0.05), so also ABE and DCF. However, the EFE had the lowest pH value. The total solids ranged from 12.09 to 16.31% with sample EFE having the highest value of 16.31% total solids. Titratable acidity (TTA) ranged from 1.04 to 6.02% with EFE having the highest value of 6.02% TTA. The results of the colour parameters revealed that EFE had the highest value for lightness (L*) and colour intensity (∆C) of 85.58 and 87.88 respectively. There were significant different (p ≤ 0.05) in the hue angle (H*=tan b*/a*) as the level of the H* increased with the increased level of the tiger-nut milk. The value of a* (redness/greenness) decreased as the tiger-nut milk increased while the b* value (blueness/yellowness) was risen and fallen as the tiger-nut milk increased. The deltachroma value (∆C) of ABE had the highest value of 19.89. The microbial results under refrigeration temperature at 4oC showed that as the level of the tiger-nut milk increased, the microbial loads increased particularly on the total viable bacterial count (TVC). The total fungal counts (TFC) also showed a similar trend but the EFE had the highest count of 6.10 × 103 cfu/ml during the fourth week of the storage. The total coliform counts (TCC) was detected only on the sample BDI and BEG throughout the storage period below the limit of detection (LOD) of microbial count. However, the microbial loads of all the samples were within the acceptable limit. The sensory quality of the samples showed that there were significant different (p ≤ 0.05) in all the parameters analyzed. The highest taste, colour aroma and overall acceptability was recorded for ABE while, the mouth feel was recorded for FBE.
    Źródło:
    World Scientific News; 2018, 108; 111-122
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
    Autorzy:
    Brożek, Oskar M.
    Kiełczewska, Katarzyna
    Bohdziewicz, Krzysztof
    Powiązania:
    https://bibliotekanauki.pl/articles/2152158.pdf
    Data publikacji:
    2022-11-14
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    whey butter
    milk butter
    differential scanning calorimetry
    fatty acid profile
    sensory attributes
    Opis:
    The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b* and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σt, C18:1 Σc, C18:2, C18:3, and C18:2 c9, t11, and it was less abundant in saturated and medium-chain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Various fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 407-419
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Toward interactive rough-granular computing
    Autorzy:
    Skowron, A.
    Wasilewski, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/206358.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Badań Systemowych PAN
    Tematy:
    rough sets
    granular computing
    interactive computations
    perception based computing
    perception attributes
    sensory attributes
    action attributes
    vague concepts
    approximation of complex vague concepts
    ontology approximation
    Opis:
    Computations in Rough-Granular Computing (RGC) are performed on (information) granules. The rough set approach is used in RGC for inducing granules approximating other granules about which imperfect knowledge is given only. For modeling of complex systems, it is important to extend the RGC approach to Interactive Rough-Granular Computing (IRGC) based on interactions of granules. In this paper, we discuss some fundamental issues for interaction of granules such as general scheme of interactions and the role of dynamic attributes and dynamic information systems in modeling interactive computations.
    Źródło:
    Control and Cybernetics; 2011, 40, 2; 213-235
    0324-8569
    Pojawia się w:
    Control and Cybernetics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Badania jakości organoleptycznej chipsów solonych
    Sensory analysis of salted potato chips
    Autorzy:
    Mozolewski, W.
    Wieczorek, J.
    Pomianowski, J. F.
    Powiązania:
    https://bibliotekanauki.pl/articles/2071473.pdf
    Data publikacji:
    2011
    Wydawca:
    Stowarzyszenie Inżynierów i Techników Mechaników Polskich
    Tematy:
    chipsy ziemniaczane
    analiza sensoryczna
    profilowanie smaku i zapachu
    potato chips
    sensory analysis
    sensory panel
    flavor attributes
    Opis:
    Badania sensoryczne solonych chipsów różnych producentów wykazały, że były one pokruszone, miały liczne wady i uzyskały niskie noty w skali punktowej. Metodą profilowania wykazano, że smak tłuszczu, pieczone-i smażonego ziemniaka uzyskiwały najwyższe noty. Dominującymi pro-ami zapachowymi chipsów były: tłuszczowo-ziemniaczany, smażonego az pieczonego ziemniaka. Natężenie negatywnych profili było nieznaczne. W ocenie panelowej nie wyłoniono próby, która wyróżniałaby markę producenta.
    The study of sensory quality of salted potato chips obtained from different producers showed that chips were crumbled and had numerous flaws. Using the method of aroma and flavor profiling, it was proved that chips were characterized by typical taste and the highest scores were achieved by such taste attributes as roasted and fried potato and delicate fat aftertaste. Slight intensity of negative attributes was observed. A producer brand was not distinguished for any sample in the taste panel survey.
    Źródło:
    Inżynieria i Aparatura Chemiczna; 2011, 3; 53-54
    0368-0827
    Pojawia się w:
    Inżynieria i Aparatura Chemiczna
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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