Pigment and color stability of beetroot betalains in cow milk during thermal treatment

PubMed ID: 26593486Thermal stability of beetroot betalains in cow milk was determined during heating at 70-90 °C. Changes in color values of colored milk were also investigated. Degradation of betalains followed first order kinetics while changes of L?, Hue angle and Chroma values fitted zero order and first order kinetic, respectively. Reaction rate for degradation of betalains, L?, Hue angle and Chroma values ranged between 1.588-30.975 × 10-3 min-1, 90.50-379.75 L? min-1, 0.581-5.008 Hue angle min-1 and 3.250-19.750 × 10-3 min-1, respectively. Between 70 and 90 °C, activation energy for the degradation of betalains was 42.449 kJ mol-1. L? values was more stable than Hue angle and Chroma color values in colored milk during heating. 74.150 kJ mol-1, 111.174 kJ mol-1 and 93.311 kJ mol-1 of activation energy values were found for L?, Hue angle and Chroma values of milk, respectively. Significant positive and negative linear correlations were determined between betalains and color values. Multiple regression models were also established to predict the content of betalains in milk during thermal process by using color values. © 2015 Elsevier Ltd. All rights reserved.2014/MF020This study was funded by The Scientific Research Fund of Usak University (Uşak, Turkey, Project No: 2014/MF020). The author thanks the NANTE Chemical Company for providing beetroot extract. The author also would like to thank Dr. Yonca Karagul Yuceer and Dr. Aysegul Kirca Toklucu for editing of the manuscript

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds

The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color value, rheological parameters, volatile profile, sensory, and microbiological properties of the cheese samples stored at 4 degrees C for 90 days were assessed. Significant differences in the initial contents of dry matter, protein, and fat were observed among the cheese samples. The pH was affected by the storage time and type of added pseudocereal. Moreover, the storage time and type of pseudocereal interaction affected the titratable acidity and color parameters of the cheese samples. The water-soluble nitrogen content increased slightly in all cheese samples during storage. The cheese samples supplemented with pseudocereals exhibited a pseudoplastic behavior. The consistency index of the cheese samples ranged from 2.277 to 2.550 Pa.sn, and the flow behavior index ranged from 0.528 to 0.665. The counts of total coliform and yeast-mold in all cheese samples were <1 log CFU/g cheese, and the counts of total mesophilic aerobic bacteria ranged from 2.21 log CFU/g cheese to 2.76 log CFU/g cheese. A total of 27 volatile compounds, consisting of acids, aldehydes, ketones, esters, and terpenes, were identified in the cheese samples. The amounts of butanoic acid, hexanoic acid, octanoic acid, and nonanoic acid in all cheese samples were higher than that of other volatiles, with the amounts ranging from 639 mu g/kg to 3284 mu g/kg, 711.20 mu g/kg to 2723.27 mu g/kg, 187.60 mu g/kg to 722.71 mu g/kg, and 75.42 mu g/kg to 206.02 mu g/kg, respectively. The most preferred cheese in terms of sensory properties was the control sample, followed by the SCT, SCQ, and SCC samples

Manda Sütünden Üretilen Bazı Ürünlerin Duyusal Özellikleri

Manda, eti, sütü ve iş gücünden yararlanılan bir hayvandır ve geçmişi milattan önce 2500’e uzanmaktadır. Birçok ülkede manda sütü yoğun aroma ve tat özellikleri nedeniyle doğrudan içme sütü olarak değerlendirilmemektedir. Ancak, manda sütü Hindistan yarımadası ve İtalya’da Mozarella peyniri, Ghee gibi çeşitli süt ürünlerinin üretiminde yüksek miktarda kullanılmaktadır. Ülkemizde ise manda sütünden “Afyon Kaymağı” ve “Kömüş yoğurdu” üretilmektedir. Manda sütünden yapılan süt ürünleri, manda sütünün yüksek yağ miktarı nedeniyle üstün duyusal özelliklere sahip olabilmektedir. Bu derlemede, manda sütünden üretilen çeşitli süt ürünlerinin üretimleri hakkında bilgiler verilmiş ve söz konusu ürünlerin aromatik ve duyusal özellikleri ortaya koyulmuştur

Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae

PubMed ID: 28057467The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T. atroviride and A. sojae under both fermentation conditions were followed by microbial counting. The production of flavours from tomato and pepper pomaces by fungal metabolism was determined by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory analysis. The results showed that T. atroviride grew faster than A. sojae, and the survival of T. atroviride in the tomato pomace was longer than that of A. sojae. However, T. atroviride grew slower than A. sojae in the pepper pomace. Eight-carbon flavour compounds, including (Z)-1,5-octadien-3-ol, 1-octen-3-ol, (E)-2-octenal and (E)-2-octenol, were produced by T. atroviride and A. sojae from the tomato and pepper pomaces. The highest production levels (265.55 ± 2.79 and 187.47 ± 0.92 ?g kg?1) were observed for 1-octen-3-ol in the tomato fermentation by T. atroviride and A. sojae, respectively. The relationships between volatile compounds and their flavour characteristics in tomato and pepper pomaces were analysed using principal component analysis. © 2017 The Society for Biotechnology, Japa

Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Çanakkale

The purpose of this study was to determine physicochemical and sensory properties, aroma-active compounds and number of lactic acid bacteria in goat cheeses. High variation was observed among the cheeses in terms of fat %(w/w) and salt %(w/w) contents and titratable acidities %(w/w). Average counts of lactococci lactobacilli and enterococci were 6.90, 6.43 and 5.26log cfu (colony-forming unit)/g, respectively. The following compounds had high aroma intensity in the cheeses: acetic acid, butanoic acid, hexanoic acid, p-cresol and phenyl acetic acid. Cooked, whey, creamy, animal-like, waxy, salty and sour were the characteristic sensory descriptors

Evaluation of some physical, chemical and sensory properties of kasar cheese and its processed and analogue types [Kaşar peyniri, eritme ve taklit tiplerinin bazı fiziksel, kimyasal ve duyusal özelliklerinin değerlendirilmesi]

The objective of this study was to evaluate the changes in physical, chemical and sensory properties of the kasar cheese and its processed and analogue types during 90-day storage. Aroma-active compounds in the cheeses were identified by gas chromatography-olfactometry. Sensory properties of the cheeses were determined by descriptive sensory analysis. Differences in basic composition of the cheeses were found. There were also significant differences among the cheeses in terms of meltability, oil separation index, L* and a* values. Whey, cooked, creamy and fermented were the most intense sensory descriptors in the cheeses analyzed on days 1 and 30. However, waxy and animal intensities were much higher in analogue cheese than others. 18 aroma-active compounds were determined in the cheeses during 90 day storage. Diacetyl, acetic acid, butyric acid, 2-/3-methyl butyric acid, 2-acetyl-2-thiazoline, ?-ionene, 2-phenylethyl alcohol, maltol, p-cresol, sotolon, ?-decalactone and ?-dodecalactone were some of the characteristic aroma-active compounds. Kasar cheese was the most liked cheese while analogue cheese was the least liked cheese by consumers. © Ankara Üniversitesi Ziraat Fakültesi

Volatile compounds, chemical and sensory properties of butters sold in Çanakkale [Çanakkale’de satılan tereyağlarının uçucu bileşenleri, kimyasal ve duyusal Özellikleri]

The aim of this study was to determine physical, chemical and sensory properties and volatile components of butter samples sold in Çanakkale. For this purpose, color, viscosity, refractive index, melting point, moisture (%), total acidity (%), acid degree value and fat content (%) of the samples were determined in eleven butter samples. Volatile compounds were identified by gas chromatography-mass spectrometry. Sensory properties of samples were determined by SpectrumTM method. There were significant differences among butter samples in terms of physical, chemical and sensory properties. Viscosity, refractive index, melting point, moisture, total acidity and fat content of the samples ranged between 45.40-62.0 cP, 1.3331-1.4672, 32.50-37.50 ?C, 15.03-19.06%, 0.24-0.42%, 82-89%, respectively. Diacetyl, acetoin, acetic acid, hexanoic acid, butyric acid and ?-decalactone were major volatiles in butter samples. In addition, cooked, creamy, rancid and margarine-like were the characteristic terms developed by the panelists. © Ankara Üniversitesi Ziraat Fakültesi