South Asian research journal of agriculture and fisheries最新文献

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Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics 使用鹰嘴豆蛋白作为脂肪替代品制造低脂加工奶酪并研究其物理化学、流变学和感官质量特性

South Asian research journal of agriculture and fisheries Pub Date : 2024-01-27 DOI: 10.36346/sarjaf.2024.v06i01.003

Salih H. Abada, D. Al-Bedrani

{"title":"Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics","authors":"Salih H. Abada, D. Al-Bedrani","doi":"10.36346/sarjaf.2024.v06i01.003","DOIUrl":"https://doi.org/10.36346/sarjaf.2024.v06i01.003","url":null,"abstract":"Background: Manufacturing processed cheese has many advantages compared to natural cheese because the cost of refrigeration is lower during storage and transportation, and maintaining improved quality with minimal changes in the characteristics of the cheese during storage. It is possible to produce cheese with different intensity in flavor, functionality, and characteristics for different applications. Methods: This study was carried out in the laboratories of the College of Food Sciences, department of dairy science and technology at Al-Qasim green university, where full-fat cheddar cheese was mixed with full-fat soft cheese and used in the manufacture of cooked cheese treated with positive control + C, as well as mixing full-fat cheddar cheese with low-fat soft cheese to manufacture low-fat processed cheese, the negative control treatment was treated C-. Full-fat cheddar cheese was mixed with soft, low-fat cheese, with the addition of chickpea proteins as a fat replacers, with addition rates of 1.5, 3, and 4.5%, represented by treatments T3, T2, and T1, respectively. Results: The chemical tests included estimating the percentage of moisture, protein, fat, ash, carbohydrates, and total acidity, in addition to estimating the pH, while the rheological tests included hardness, adhesion, and springiness. A sensory evaluation of processed cheese parameters was also conducted. The results showed that the replacement treatments were characterized by a lower moisture content and protein percentage than the negative control treatment and close to the positive control treatment. The percentages of carbohydrates, ash, and acidity also increased in the replacement treatments, but the percentage of fats and pH decreased.","PeriodicalId":498898,"journal":{"name":"South Asian research journal of agriculture and fisheries","volume":"78 9-10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140491649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing Germination and Graftability of Magnolia Jackfruit (Artocarpus heterophyllus L.) 提高木兰菠萝（Artocarpus heterophyllus L.）的发芽率和可嫁接性

South Asian research journal of agriculture and fisheries Pub Date : 2024-01-19 DOI: 10.36346/sarjaf.2024.v06i01.002

Luna Tonina M, N. A. Turnos, O.S Corpuz

{"title":"Enhancing Germination and Graftability of Magnolia Jackfruit (Artocarpus heterophyllus L.)","authors":"Luna Tonina M, N. A. Turnos, O.S Corpuz","doi":"10.36346/sarjaf.2024.v06i01.002","DOIUrl":"https://doi.org/10.36346/sarjaf.2024.v06i01.002","url":null,"abstract":"The study was conducted at the University of Southern Mindanao Agricultural Research Center (USMARC), Kabacan, Cotabato Philippines from November 2018 to March 2019 employing a Randomized Complete Block Design (RCBD) layout and analysis. Nine media treatments replicated three times with ten samples each treatment were considered for statistical analysis. The result of the study revealed that the germination of magnolia jackfruit is unaffected by the different growing media. A 100% germination was revealed in all treatment used. In terms of plant height and diameter, vermicompost performed better compared to all other treatments. On the number of leaves, its ordinary garden soil that gave higher count. The graftability percentage success using conventional method reported that vermicompost and combination of ordinary garden soil (OGS), compost soil (CS), find sand (FS), vermicompost (VS), and vermicast (V) showed significant influence on the grafting success of the magnolia jackfruit stocks. This findings concluded that success of conventional grafting methods is dependent on the growing media.","PeriodicalId":498898,"journal":{"name":"South Asian research journal of agriculture and fisheries","volume":"11 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140502999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0