Primary Characterization of the Volatile Profile of Port Salut Argentino Light Cheese with the Addition of Milk Protein Concentrate by HS-SPME/GC-MS
Ivana Cecilia Alberini,
Amelia Catalina Rubiolo
Issue:
Volume 4, Issue 5, September 2016
Pages:
120-125
Received:
19 July 2016
Published:
15 August 2016
Abstract: Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses. To characterize the profile of volatile compounds, gas chromatography coupled to mass spectrometry is the used method, and the isolation of compounds from cheese matrix, was using headspace solid phase micro-extraction. The methodology allowed the determination of 24 volatile compounds in the Port Salut Argentino Light with MPC at 34 days of maturation: six fatty acids, six ketones, five alcohols, three esters, one aldehyde, two aromatics and one sulphur compound. Some of the metabolic pathways for their biosynthesis are reviewed to indicate the possible origin of the compounds identified.
Abstract: Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of...
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Relationship Between Lipid Assessment and Arterial Lesions Observed in Farm Chickens Fed on Different Vegetable Oils
Mondé Aké Absalome,
Lohoues Essis Claude,
Gauze-Gnagne-Agnero Chantal,
Camara-Cissé Massara,
Diomandé Mohenou Isidore,
Djessou Sossé Prosper,
Sess Essiagne Daniel
Issue:
Volume 4, Issue 5, September 2016
Pages:
126-130
Received:
11 September 2016
Accepted:
23 September 2016
Published:
11 October 2016
Abstract: The objective of this study was to determine the relationship between lipid assessment ( total-cholesterol, HDL-cholesterol, LDL-cholesterol, triacylglycerols) and arterial lesions in farm chickens fed on six different vegetable oil varieties (crude red palm oil, industrial red palm oil, refined palm oil, soya oil, cotton oil, and groundnut oil). The following emerged from the different analyses: palm oil, and, to a lesser extent, soya oil and cotton oil, tended to lower the total cholesterol rate whereas groundnut oil increased the rate. Groundnut oil raised highly triacylglycerols whereas soya oil and palm oil had the opposite effect. Red palm oil and cotton oil increased LDL-cholesterol rate whereas groundnut oil and soya oil tended to lower the HDL-cholesterol rate. Moreover, pathological anatomy studies demonstrated that arterial lesions were generally fewer, particularly among chickens fed on palm oil.
Abstract: The objective of this study was to determine the relationship between lipid assessment ( total-cholesterol, HDL-cholesterol, LDL-cholesterol, triacylglycerols) and arterial lesions in farm chickens fed on six different vegetable oil varieties (crude red palm oil, industrial red palm oil, refined palm oil, soya oil, cotton oil, and groundnut oil). T...
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Quality Evaluation of Soy-mumu Supplemented with Moringa Leaf Powder
Shar Faustina Mbanengen,
Igbabul Bibiana Dooshima,
Ikya Julius,
Dabels Nanyen
Issue:
Volume 4, Issue 5, September 2016
Pages:
131-135
Received:
10 September 2016
Accepted:
23 September 2016
Published:
15 October 2016
Abstract: The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were then analysed for proximate composition, minerals, vitamin A and sensory characteristics. The addition of Moringa leaf powder to soy-mumu resulted to significant difference (P < 0.05) in the proximate composition; moisture content decreased significantly (P < 0.05) with increase in the addition of Moringa leaf powder from 10.40 to 9.34% and significant decrease (P < 0.05) in the carbohydrate content of the products from 65.71 to 50.27% with increase in the addition of Moringa leaf powder. Minerals and vitamin A content increased significantly (P < 0.05) with increase in Moringa leaf powder supplementation. Sensory evaluation results showed that the acceptability of the samples decreased with increase in the level of Moringa leaf powder supplementation.
Abstract: The effect of moringa leaf powder supplementation on some quality characteristics of Soy-mumu was determined. Soy-mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted maize flour and roasted soy-bean flour respectively and supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The Soy-mumu samples were th...
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