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Total Solid Contents (total + solid_content)
Selected AbstractsRHEOLOGICAL PROPERTIES OF HOT PEPPER-SOYBEAN PASTEJOURNAL OF TEXTURE STUDIES, Issue 4 2001B. YOO Rheological properties of fermented hot pepper-soybean paste (HPSP) were evaluated at different total solid contents (TS, 43.6-54.7%) and temperatures (10-40C). HPSP samples at 20C are highly shear thinning fluids (n=0.25-0.33) with large magnitudes of Casson yield stresses (106-573 Pa). Consistency index (K) and apparent viscosity (,a,20) increased with increase in TS. Apparent viscosity of HPSP obeyed the Arrhenius temperature relationship. The magnitudes of activation energy (7.6-20.4 kJ/mole) for HPSP increased with increase in TS. A single equation, combining the effects of temperature and concentration on ,a,20, was used to describe flow behavior of HPSP. The time-dependent model of Weltman was found to be most applicable (R2= 0.97-0.99) for HPSP. Storage (G') and loss (G") moduli increased with increase in TS, while complex viscosity (,*) decreased. Magnitudes of G'were higher than those of G" over the entire range of frequencies (,). [source] Stabilised cocosoy beverage: physicochemical and sensory propertiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006Horsfall D Mepba Abstract Beverages formulated from extracts of blanched coconut meat and germinated soybean were compared for their proximate composition to achieve the recommendations for vegetable milks. The stability of cocosoy beverage treated with varying levels (0.2,1.0%, v/v) of a 20% gum acacia solution was determined visually and objectively after 5 days of quiescent refrigerated storage. Cocosoy beverage (50:50, v/v coconut milk to soy milk) had 3.51% protein, 3.53% fat and 5.17% carbohydrate. Similarly, it contained 13.0, 5.2, 14.7, 18.7, 0.5 and 0.3 g kg,1 K, Na, Ca, Mg, Fe and P, respectively. Compared with whole coconut milk and reconstituted whole milk powder, cocosoy beverage had significantly higher total solid contents and viscosity but lower pH and buffer index. A total solids top to bottom (T/B) ratio and protein (T/B ratio) of 0.97 and 1.0, respectively, corresponding to a separation index of 1.0, was obtained in cocosoy beverage stabilised with 1.0% gum acacia. Cocosoy beverage stabilised with 1.0% (v/v) gum acacia was rated significantly higher for all the tested sensory attributes. Cocosoy beverage, similar to whole coconut milk, had high contents of glucose and sucrose, a moderate content of fructose, low content of raffinose and no trace of stachyose. Copyright © 2006 Society of Chemical Industry [source] Comparison of the characteristics of set type yoghurt made from ovine milk of different fat contentINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2007Stelios Kaminarides Summary Characteristics of four types of yoghurt made from ovine milk containing 6.6%, 3.8%, 2.3%, or 0.9% fat respectively were studied. The yoghurt produced from ovine milk with high fat had the highest flavour and texture scores, fat and total solids content and firmness, but the lowest syneresis, lactic acid and galactose content. Low-fat yoghurts can be successfully produced from homogenised ovine milk and these yoghurts did not significantly differ from that of full fat yoghurt in values for ash, lactose, citric acid, pyruvic acid, pH and non-protein nitrogen. The HPLC procedure that was used for the determination of lactose was appropriate for the simultaneous determination of galactose and organic acids in milk or yoghurt. A total of sixteen volatile compounds were identified in ovine yoghurt and the main volatile flavour compounds in yoghurt on 2 days were acetic acid, acetaldehyde, acetone, diacetyl, 2-butanone, 3-hydroxy-2-butanone and 3-methyl-2-butanone. [source] Milk yields, physico-chemical properties and composition of milk from indigenous Malawi goats and their Saanen half-bredsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003P.P. Mumba Abstract A study to compare milk yield, some physico-chemical properties and the chemical composition of milk from 23 indigenous Malawi goats and 10 Malawi local × Saanen crosses was carried out from January to March 2000. The results showed that the average milk yield from the crosses (102.0 ± 11.21 kg) was higher (P < 0.01) than that from the indigenous goats (37.1 ± 4.79 kg). However, the pH and specific gravity of both milk samples did not differ significantly from each other. The latter was attributed to the fat and total solids contents, which did not differ significantly in the two milk samples. Although the crude protein content was not significantly different, lactose and minerals, namely calcium, sodium, magnesium, potassium and chloride, were higher (P < 0.01) in milk from the crosses than in milk from the indigenous goat. The results have shown that the levels of nutrients in goat milk are high, and this is indicative of its potential to improve the diets of rural Malawians. Also, as smallholder farmers sell raw unheated milk to the processing plants, such milk should not be kept for> 33 h in the cool dry season and for not> 20 h in the hot dry season. Farmers can also adopt a charcoal cooler to save the milk for an even longer time than they can at room temperature. In this case, the raw milk can only be stored for not> 20 h in the cool dry season and not> 16 h in the hot dry season. [source] Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2009Luis Eduardo Ordóñez-Santos Abstract BACKGROUND: Numerous studies have compared ecologically produced foods with conventionally produced competitors, with contradictory results. In this work we investigated the physicochemical, microscopic and sensory properties of two tomato cultivars (Lladó and Antillas), which were grown both ecologically and conventionally. RESULTS: The physicochemical variables size, weight, firmness, total acidity, pH, total solids content, lycopene content and CIELab a*, b*, a*/b*, C* and h* were all significantly influenced by cultivar, as were the sensory variables external colour, internal colour, external aroma intensity and flavour persistence. Compared with conventionally grown tomatoes, ecologically grown tomatoes had larger total solids contents and larger values of the CIELab colour parameters b*, C* and h*, but smaller sizes and weights and smaller values of the CIELab parameter ratio a*/b*; however, these physicochemical differences were insufficient for growing method to have a significant influence on any of the sensory attributes that were evaluated. Microscopy showed the influence of cultivar on lycopene content, but no other structural differences were observed between the two cultivars or between tomatoes grown by different methods. CONCLUSIONS: The statistically significant differences found in this study were mainly between cultivars rather than between tomatoes grown using different management practices. Copyright © 2009 Society of Chemical Industry [source] | ||||||||||