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The purpose of this paper is to analyse physicochemical and sensory profiles of apple juices using multivariate methods and to predict the essential sensory properties by means of instrumental measurements.

The studied set included apple juices reconstituted from concentrate (clear and cloudy) and direct (pasteurised and freshly squeezed, not pasteurised). The physicochemical (colour, turbidity, total soluble solids, sucrose, D-glucose, D-fructose content, pH, total acidity, total phenolic, total flavonoid content and antioxidant capacity) and sensory profiles of juices were analysed by principal component analysis and partial least squares (PLS) regression.

An exploratory study of physicochemical and sensory profiles revealed dimensions differentiating apple juices. The first dimension was related to their physical properties (clarity, sediment and colour coordinates L*, C*, h°), whereas the second dimension referred to their flavour, being positively correlated with sourness and astringency, and negatively with sweetness. The PLS regression analysis revealed the quantitative relationship between sweet and sour flavours and the instrumental measurements. The physicochemical parameters of apple juices contributing positively or negatively to the key sensory attributes were determined based on the regression coefficients.

This study presents a possibility to predict the key sensory attributes of apple juice on the basis of selected physicochemical parameters. This approach could be a supporting tool for sensory analysis that could allow the quality characterisation on a large sample set and hence shorten the time necessary for routine quality control, product design and development.

The purpose of this paper is to show impacts of household wastes handling on some physicochemical parameters of surface water, soil, sediments and borehole water samples in Port Harcourt. Waste generated from the households are indiscriminately dumped on roads, stream channels, bush lands and open spaces thus defacing the landscape of the city, flooding and spreading vector-borne diseases. As a result there is unsustainable and wasteful utilisation of resources which gives rise to pollution of the environment. The research determines the pollution profile of some dumpsites, surface water bodies that act as recipients of household waste from result of analysis of physicochemical parameters.

Major dumpsites in the city were selected for sampling. Three sampling stations at upstream, discharge point and downstream were selected for water and sediments. Water samples were collected in one-litre plastic containers, and then labelled and transported to laboratory for analysis. Sediment samples were collected at a depth of 5-10 m under water and preservation, handling and analysis were based on standard principles and procedures. Soil samples were dug with auger at both top (0-15 cm) and bottom (15-30 cm) in radial coordinates. The soil and sediment samples were first digested using the wet oxidation method before analysis with atomic absorption spectrophotometry.

The physicochemical analysis of surface water samples showed that conductivity, salinity, turbidity, sulphate, phosphate, magnesium, total hardness and lead exceeded the World Health Organization and Nigerian Industrial Standard limits for drinking water qualities at the sampled areas. The same parameters in addition to pH and manganese also exceeded the limits for sediment samples. The soil pH showed acidity at the sampling stations for both top and bottom depths. Conductivity, sulphate, iron, manganese, phosphate and lead also exceeded the FMEnv Guidelines and standards for soil quality. The continuous discharge of household wastes on water and soil resulted in elevated levels of some measured parameters.

The research was limited by funds. The cost of sampling and analysis was enormous and limited the study to parameters that available funds could carry. This factor also stretched the period of study. The non-availability of sponsorship made it difficult to extend the research to soil particle size distribution and the underground water movement of the study areas. Another limitation was logistics as the study covered vast areas of the metropolis demanding steady means of mobility that was not available. Epileptic supply of power delayed the timely delivery of result of analysis.

The results of the analysed physicochemical parameters of water, sediments, soil and borehole water samples indicated spatial variations in their values at the study area, with higher values at the discharge points and downstream than the upstream, while for the borehole water analysis, the effect was more pronounced at stations with appreciable quantity of degradable household wastes. The levels of some physicochemical variables exceeded standard limits as a result of continuous discharge of household wastes .The implication is that household waste handling influenced the physicochemical variables negatively and constant monitoring serves as a useful tool of abatement.

This work is original and has not been published before in any book or journal article locally or internationally. The research related waste handling lifestyles with concentrations of measurable parameters, which is an additional work to what other authors have done. The value is that data generated will be a reference material to other researchers, city planners, government agencies and institutions that are involved with environmental management. Furthermore it has added a new dimension to the discipline of waste management in terms of scope and contribution to knowledge.

The purpose of this paper is to characterize monofloral and heterofloral honey samples (chestnut, lavandula, acacia and sunflower) from different regions of Turkey according to their physicochemical (moisture content, acidity, ash, sucrose, reducing sugar and hydroxymethylfurfural content) and biochemical properties to compare regional and species differences that are thought to contain different types of plant sources.

Physicochemical investigations were performed according to AOAC methods. Mineral analysis and volatile analysis were performed by using atomic absorption spectrometry and GC–MS, respectively. Antimicrobial activities of honey samples were evaluated based on disc diffusion method and minimum inhibition concentration (MIC) values. The assays followed to determine total phenolic content and antioxidative and activities are spectrophotometric methods.

The obtained values of physicochemical parameters are among the values that can be accepted according to legal regulations. The most abundant mineral was potassium, which made up 81 per cent of the total mineral content, ranging between 165.7 and 301.6 mg/kg. A total of 87 different volatile components, some of which are highlighted in the literature to have antimicrobial and antioxidant effects, were detected. The maximum phenolic content, antioxidant activity against DPPH radical and ferric reducing ability were detected in the chestnut honeys. All tested honeys showed antimicrobial activity with MIC values between 6.25 and 50 µg/mL.

The present study has the feature of being a large study in terms of the region from where honey samples were selected and choice of analysis. The values obtained from physicochemical parameters reveal that the honeys from related region can be consumed with confidence. The biological properties found in honeys make them products of high added value and excellent quality.

The purpose of this study is to assess the quality of honey from different agro-climatic zones of Himachal Pradesh in terms of physicochemical characteristics and mineral status.

Three honey-producing locations were selected within each agro-climatic zone, honey sampled from four separate apiaries within each location and analyzed for physicochemical characteristics and mineral status using standard methodologies. The data were analyzed using one-way analysis of variance with one-way classification, after appropriate transformation through online OP-STAT software and MS Excel. The correlation coefficient (r) was also calculated. Principal component analysis was done using XL-STAT software.

The honey of Zone 4 had highest fructose (36.62%), F:G ratio (1.55), acidity (46.07 meq/kg), vitamin C (25.04 mg/100 g) and diastase (19.22 DN), whereas the pollen density (76,666.67 pollen grains per 10 g), pH (5.94), sucrose (6.94%), hydroxy methyl furfuraldehyde (70.20 mg/kg), amino acid (103.83 mg/100 g), phenols (77.39 mg/100 g), Ca (81.04 mg/kg) and K (354.17 mg/kg) were highest for Zone 2. Highest electrical conductivity (0.24 mS/cm), moisture (16.50 %), glucose (34.20%) and P content (62.93 mg/kg) were recorded for Zone 1. Correlation studies indicated a significant positive correlation between pH and EC; EC and moisture; colour and pollen density. Examining the graphical distribution of the honey samples, a natural separation between honeys of four different agro-climatic zones was obtained.

The impact of geographical/agro-climatic variations in physicochemical characteristics of honey has not been worked out under the present scenario in Himachal Pradesh.

The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack.

Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated.

Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count).

Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition.

Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.

The purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).

A four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.

The pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.

This study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chouriça de carne de Melgaço”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bísaro) and processing scale in its final composition.

Sausages from three manufacturers' scales (homemade, traditional, and industrial) and two breed origins (Bísaro and non Bísaro) were analysed for pH, moisture, fat, protein, ash, NaCl, hydroxyproline and fatty acid composition. A total of 11 samples from each type of manufacture and breed were randomly selected after the complete drying‐ripening process, in a total of 55 samples.

Physicochemical analysis of meat sausages showed a medium protein content (28‐33 per cent) correlated to manufacture type (p<0.05), and a high fat level (29‐41 per cent) related with manufacture type and breed. Homemade manufacture was characterized by lower moisture and higher salt contents, reinforcing consumer's safety and economical assurance. The industrial processed sausages presented significantly higher moisture content and higher PUFA contents than expected, indicating the use in the feeding of the pigs feedstuffs rich in oilseed components and an increased susceptibility to oxidation. Comparing with similar products from foreign origins, this sausage is characterized by similar salt contents and similar or lower fat contents, highly monounsaturated, with positive nutritional outcomes.

The improvement and control of Chouriça de carne de Melgaço manufacturing and breed origin is clearly needed. PGI should be implemented to guarantee genuineness of this product. The preservation of traditional procedures must guarantee the high quality of the product, its safety and consumer's acceptability.

The purpose of this paper is to examine the environmental and health impacts of abattoir wastes due to unhygienic disposal methods and inadequate slaughtering facilities as it affects some physicochemical and bacteriological parameters of Woji Creek and its environs.

The study involved the choice of five sampling stations for two different seasons: wet and dry. Standard methods were adopted for field and laboratory studies.

Water samples from station 2 (discharge point station) showed higher concentrations of turbidity, phosphate, biochemical oxygen demand, faecal coliform count for both dry and wet seasons, while dissolved oxygen values were lower at this station than in the other study stations. Water samples were slightly acidic (6.49‐6.70) for the five stations sampled during the study period. At the upstream station, the water had lower levels of turbidity, temperature, phosphate, nitrate, biochemical oxygen demand, faecal coliform count, but the values increased downstream after the discharge point station showing the impact of the abattoir effluents. The results further revealed seasonal influence on the parameters with higher values recorded during the dry season for conductivity, salinity, turbidity, phosphate, dissolved oxygen, biochemical oxygen demand, faecal coliform counts, temperature, total dissolved solids. This is because during the wet season the increased volume of water apparently diluted the concentration of abattoir wastes.

The work was carried out in order to establish the existing levels of the measured parameters and assess the pollution profile of the Creek as a result of abattoir operations.

This is the first time a holistic research has been conducted on Woji Creek. The paper has provided data and knowledge on which further research can be carried out to monitor changes in water quality caused by the activities of the abattoir operators.

The purpose of this study was to evaluate beet and orange mixed juices added with lyophilized Lactobacillus acidophilus probiotic culture.

Two formulations of probiotic beet and orange mixed juices (1:1 e 1:2 v/v) were prepared, stored at 4°C for 28 days and were evaluated for probiotic survival, physicochemical stability, antioxidant activity and sensory acceptance. The probiotic culture was added in a lyophilized form and was not propagated in culture media or juice.

Physicochemical characteristics (pH, titratable acidity, total soluble solids and color) and antioxidant activity showed no undesirable alterations during storage. The number of probiotics followed established minimum requirement for probiotic foods (10⁹ CFU/200mL) during the 28 days of storage. The juices showed good sensory acceptance and purchase intention, especially regarding the color of the product.

The beet and orange mixed juices are suitable carriers for L. acidophilus with a shelf life of at least 28 days at 4°C.

Direct addition of the probiotic culture could result in high probiotic survival in mixed juices, dispensing the propagation step.

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.

Efficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.

Significant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.

Based on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.

Innovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.