ABSTRACT
The effects of black cumin (BC) at 0, 1 or 2% in Erzincan Tulum cheese (Tulum cheese) on its microbiological, chemical and proteolysis properties during ripening were investigated. The addition of BC caused an increase in the dry matter, protein, ash, total nitrogen (TN), water-soluble nitrogen (WSN) (% of TN) (ripening index), 5% phosphotungstic acid soluble nitrogen (PTA-SN) (% of TN), and 12% trichloroacetic acid soluble nitrogen (TCA-SN) (% of TN) concentrations compared to BC-free (control) cheese. Additionally, the addition of BC caused a decrease in coliforms, yeasts & moulds, fat-in-dry matter (FDM), pH, and acidity. The ripening period had an increasing effect on the dry matter, protein, FDM, salt, salt-in-dry matter (SDM), ash, acidity, TN, WSN, PTA-SN and TCA-SN concentrations. In addition, the ripening period had a decreasing effect on coliforms, yeasts & moulds, and pH. The count of Staphylococcus aureus in all Tulum cheeses made of raw sheep's milk was < 2 log cfu/g, ripening was faster and favourable Tulum cheese was produced. Therefore, 2 months after adding 2% BC to Tulum cheese that was produced using raw sheep milk immediately after milking as the original production method, it was found that Tulum cheese can be consumed more safely than coliform bacteria and yeasts & moulds.
ABSTRACT
BACKGROUND: The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. RESULTS: The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. CONCLUSION: KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.
Subject(s)
Food Technology/methods , Ice Cream , Nutritive Value , Rutaceae , Antioxidants/analysis , Ascorbic Acid/analysis , Chemical Phenomena , Color , Food Handling/methods , Fruit/chemistry , Hydrogen-Ion Concentration , Ice Cream/analysis , Magnesium/analysis , Potassium/analysis , Sensation , ViscosityABSTRACT
A 58-year-old man presented with a sudden onset gait disturbance and urinary incontinence. Magnetic resonance (MR) imaging and MR angiography showed a fusiform basilar artery aneurysm, 2 cm in diameter and 5 cm long. The aneurysm was thrombosed except the ectatic basilar artery flowing through it. Compression of the cerebrospinal fluid (CSF) pathways caused obstructive hydrocephalus with resultant transependymal CSF leakage. Conventional angiography missed the aneurysm. A one-sided ventriculoperitoneal shunt was placed to treat the patient's hydrocephalus. The patient's symptoms improved after surgery. MR imaging and MR angiography were useful noninvasive methods of detecting the aneurysm, defining its relationship with surrounding structures, and determining the cause of the hydrocephalus.
