Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><sp...Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.展开更多
The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve ca...The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.展开更多
文摘Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.
文摘The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.
