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Titrable Acidity (titrable + acidity)
Selected AbstractsChemical and microbiological quality of Garris, Sudanese fermented camel's milk productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2006Abdel Moneim El-Hadi Sulieman Summary In the present study, some of the chemical and microbiological characteristics of garris, a Sudanese traditionally fermented camel's milk product, were investigated. The chemical analyses included, pH, titrable acidity and ethanol contents. A total of 100 strains of lactic acid bacteria (LAB) were isolated from twenty samples of traditionally fermented household garris. The selected isolates were phenotypically characterized by their ability to ferment 49 carbohydrates using API 50 CHL kits and additional biochemical tests. LAB dominated the microflora of garris samples, and the major genera were Lactobacillus (74%), followed by Lactococcus (12%), Enterococcus (10%) and Leuconostocs (4%). The most predominant Lactobacillus species were identified as Lactobacillus paracasei ssp. paracasei (64 strains), L. fermentum (seven strains) and only three strains as L. plantarum. Most strains produced the enzymes that are relevant to cultured dairy product processing. The Lactococcus species were identified as Lactococcus lactis. The average pH value of the samples was 4.42 ± 0.21. The pH values were accompanied with increasing of titrable acidity which averaged 1.72 ± 0.04%. The relatively high amounts of ethanol detected in all samples (average 1.40 ± 0.03%) together with the high yeasts counts (6.0 ± 0.53 log10 cfu mL,1), indicated that the fermentation process of garris is a yeast-lactic fermentation. [source] ESSENTIAL OIL AND OLEORESINS OF CINNAMOMUM TAMALA (TEJPAT) AS NATURAL FOOD PRESERVATIVES FOR PINEAPPLE FRUIT JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2008I.P.S. KAPOOR ABSTRACT The essential oil and oleoresins (methanol, ethanol, isooctane and CCl4) from tejpat have been used as a natural food preservative for pineapple juice. The stored samples were studied for pH, total and reducing sugars, ascorbic acid, peroxide value, titrable acidity and microbiological count at fixed time intervals of 7 days. Significant changes were observed during the storage period. The essential oil showed better preservative effect than the oleoresins did. PRACTICAL APPLICATIONS Essential oils and oleoresins derived from spices are considered luxurious items because of their uses in aromatherapy, confectionary, beverages and pharmaceutical industries. Moreover, they also possess antioxidant and antimicrobial efficiency. Essential oil and oleoresins extracted from tejpat are used in the preservation of pineapple juice, which is better and safer than synthetic conservers. This characteristic is of great interest for the food industries. [source] PHYSICAL, PHYSIOLOGICAL AND CHEMICAL CHANGES IN POTATO AS INFLUENCED BY ERWINIA CAROTOVORA INFECTIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2002F. NOURIAN Bacterial soft rot, caused by Erwinia carotovora ssp. carotovora (Ecc), is a major disease in stored potatoes. The pathogen causes different physical, physiological and chemical changes in potatoes, which may affect the acceptability of raw and processed products. This study was carried out to evaluate the effect of disease severity on different physico-chemical and physiological properties of raw and cooked potatoes and to select the parameters most responsive to disease severity. Potatoes were inoculated with bacteria and incubated at 20C for different lengths of time to produce different levels of disease. As incubation time increased the volume of disease (VDS) increased, which in turn influenced the respiration rate (RR). In both raw and cooked potatoes, the physical changes (texture and color) associated with the progress of disease were reduced hardness, firmness and L value, and increased a and b values and total color difference (,E). The chemical changes were reduced ascorbic acid and pH, and increased reducing sugars, total sugars and titrable acidity along with the activities of peroxidase and polyphenol oxidase. The changes in physical and chemical parameters of raw and cooked potatoes during storage were described by fractional conversion equation models. All parameters were quite sensitive to disease except reducing sugars, peroxidase and PPO activity. The correlation matrix indicated that several of the quality parameters were related and thus most of them could be successfully used to predict tuber quality from disease. [source] Gastroprotective activity of ferruginol in mice and rats: effects on gastric secretion, endogenous prostaglandins and non-protein sulfhydrylsJOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 2 2008Carlos Areche The gastroprotective mechanism of the natural diterpene ferruginol was assessed in mice and rats. The involvement of gastric prostaglandins (PGE2), reduced glutathione, nitric oxide or capsaicin receptors was evaluated in mice either treated or untreated with indometacin, N-ethylmaleimide (NEM), N-nitro-L-arginine methyl ester (L-NAME) or ruthenium red, respectively, and then orally treated with ferruginol or vehicle. Gastric lesions were induced by oral administration of ethanol. The effects of ferruginol on the parameters of gastric secretion were assessed in pylorus-ligated rats. Gastric PGE2 content was determined in rats treated with ferruginol and/or indometacin. The reduction of gastric glutathione (GSH) content was determined in rats treated with ethanol after oral administration of ferruginol, lansoprazole or vehicle. Finally, the acute oral toxicity was assessed in mice. Indometacin reversed the gastroprotective effect of ferruginol (25 mg kg,1) but not NEM, ruthenium red or L-NAME. The diterpene (25 mg kg,1) increased the gastric juice volume and its pH value, and reduced the titrable acidity but was devoid of effect on the gastric mucus content. Ferruginol (25, 50 mg kg,1) increased gastric PGE2 content in a dose-dependent manner and prevented the reduction in GSH observed due to ethanol-induced gastric lesions in rats. Single oral doses up to 3 g kg,1 ferruginol did not elicit mortality or acute toxic effects in mice. Our results showed that ferruginol acted as a gastroprotective agent stimulating the gastric PGE2 synthesis, reducing the gastric acid output and improving the antioxidant capacity of the gastric mucosa by maintaining the GSH levels. [source] | ||||||||||