Effects of frying and storage at room temperature on the chemical composition and quality of sweet potato slices

Nahrung/Food ◽  
1989 ◽  
Vol 33 (2) ◽  
pp. 153-159
Author(s):  
A. Ghazi ◽  
M. H. Abd-El-Aal ◽  
M. Khalil
Keyword(s):  
Chemical Composition ◽  
Sweet Potato ◽  
Room Temperature ◽  
And Storage ◽  
Potato Slices

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals Effect of ZnSO4 fertilizer on soil chemical properties, performance and proximate quality of sweet potato in a derived savanna ecology of Nigeria

2018 ◽  
Vol 3 (1) ◽  
pp. 644-651
Author(s):  
A.O. Adekiya ◽  
C.M. Aboyeji ◽  
T.M. Agbede ◽  
O. Dunsin ◽  
O.T.V. Adebiyi
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Chemical Properties ◽  
Soil Chemical Properties ◽  
Storage Root ◽  
Root Yield ◽  
The Mean ◽  
The Impact ◽  
And Storage

Abstract Micro-nutrients especially zinc can not only increase the yield of sweet potato but can also improve the quality of tubers. Hence, experiments were carried out in 2015 and 2016 cropping seasons to determine the impact of various levels of ZnSO4 fertilizer on soil chemical properties, foliage and storage root yields and proximate qualities of sweet potato (Ipomoea batatas L.). The experiments consisted of 5 levels (0, 5, 10, 15 and 20 kg ha-1) of ZnSO4 fertilizer. These were arranged in a randomized complete block design and replicated three times. ZnSO4 increased (with the exception of P) soil chemical properties compared with the control. N, K, Ca, Mg and Zn were increased up to the 20 kg ha-1 ZnSO4 level in both years. ZnSO4 reduced P concentrations in soil as the level increased. For sweet potato performance, 5 kg ha-1 ZnSO4 fertilizer had the highest values of foliage yield (vine length and vine weight) and storage root yield. Using the mean of the two years and compared with the control, ZnSO4 fertilizer at 5 kg ha-1 increased storage root yield of sweet potato by 17.4%. On fitting the mean storage root yield data of the two years with a cubic equation, the optimum rate of Zn for sweet potato was found to be 3.9 kg ha-1 to achieve the maximum sweet potato yield. In this study, relative to the control, ZnSO4 fertilizer increased moisture and decreased the fibre contents of sweet potato. There were no consistent patterns of variation between the 5, 10, 15 and 20 kg ha-1 ZnSO4 treatments for proximate qualities except that the highest values of fat, protein, carbohydrate and ash was at 5 kg ha-1 ZnSO4.

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

Effect of Temperature Fluctuation and Transport Time on Complete Blood Count Parameters

2019 ◽  
Vol 152 (Supplement_1) ◽  
pp. S112-S112
Author(s):  
Amandeep Kaur ◽  
Hong-Kee Lee ◽  
Denisse Del Giudice ◽  
Irene Singh ◽  
Mohamed Eldibany
Keyword(s):  
Temperature Fluctuation ◽  
Room Temperature ◽  
Optimal Transport ◽  
Complete Blood Count ◽  
White Cell Count ◽  
Blood Parameters ◽  
Effect Of Temperature ◽  
Duration Of Storage ◽  
And Storage

Abstract Introduction Reliable specimen collection and transport are fundamental to obtain high-quality test results in the hematology laboratory. Recognizing the effect of fluctuations in transport and storage conditions, time, and temperatures on the integrity of specimens and quality of results may help define the optimal transport and storage parameters. We designed an IRB-approved quality improvement study to investigate the effects of temperature fluctuation and duration of storage on blood parameters. Methods Ten volunteers donated blood for the study. All samples were deidentified and volunteers were blinded to the results without any review of their charts. Eight EDTA vials were collected from each volunteer and were immediately stored in heating blocks/refrigerators/freezers at selected temperatures including 0°C, 2 to 8°C, 25°C, 30°C, 35°C, 40°C, 45°C and at room temperature (21°C). Blood parameters were then measured using sysmex XN series at 0, 8, 12, 24, and 48 hours and values were analyzed. Results We observed that total white cell count, Hb, MCH, and platelets were stable for 12 hours at 2 to 35°C. RBCs and MPV were stable for 12 hours at 2 to 30°C, whereas blood parameters including Hct, RDW, MCV, and MCHC were stable up until 12 hours at room temperature but not at higher temperatures. All parameters were stable at 2 to 8°C even up to 48 hours. Conclusion It is preferable to perform CBC on blood specimens as soon as they are received. However, our data suggest that most of the blood parameters are stable for at least 12 hours at room temperature. The integrity of specimens and consequently the quality of the results deteriorate above 35°C and when stored longer than 24 hours; 2 to 8°C is the optimal temperature range for specimen transport, especially if delays in analysis are anticipated.

Formulation of a Carbonated Herbal Health Drink with Hemidesmus indicus root extract

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Ritesh Ranjan Singh
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Root Extract ◽  
Nutritional Values ◽  
Hemidesmus Indicus ◽  
Three Samples ◽  
Potential Benefits ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benefits with a new taste and flavor. For this an herbal drink was formulated and its quality ascertained. In the first part of the study, syrup was prepared from the raw roots of the herb with addition of acids and flavors. Then this syrup was diluted (in the ratio of 20:80, i.e., 20% syrup and 80% water) further followed by carbonation with the rate of 6.2 g of CO2 per liter of the diluted drink and bottled. Three samples were prepared namely, Control samples T0(Control sample, without essence), T1(Kewada essence) and T2 (Rose essence). In the next part, prepared samples were subjected to sensory evaluation and chemical analysis when fresh and after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 70C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T0 was the most acceptable due to its unique taste and flavor, followed by samples T1 and T2. The present study entailed to conclude that preparation of a drink with hemidesmus indicus roots extracts gives a new taste and flavor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated temperature (below 50C).

scholarly journals Studies on storage behavior of Assam lemon (Citrus limon Burm)

2018 ◽  
Author(s):  
S. R. Baruah ◽  
U. Kotoky
Keyword(s):  
Citric Acid ◽  
Chemical Composition ◽  
Ambient Temperature ◽  
Citrus Limon ◽  
Citrus Fruits ◽  
Storage Duration ◽  
Shrink Wrapping ◽  
Storage Behavior ◽  
And Storage

Assam lemon is one of the most important fruit of Assam and it is used for culinary purpose due to its fragrance and acidic content. Though Citrus fruits are non-climacteric in nature, depending on the temperature and storage duration, chemical composition of fruits may change. In this experiment different treatments viz T0: Control, T1: Chlorination (4%), T2: Chlorination (4%) + Polyethylene (300 gauge thickness), T3: Chlorination (4%) + perforated polythene (with pinholes), T4: Chlorination (4%) + individual shrink wrapping, T5: Chlorination (4%) + tray packaging used to study the storage life and post harvest quality of Assam Lemon fruits. The effect of these treatments on citric acid, respiration, fruit texture and colour were studied. Among all the treatments, individual shrink wrapping (T4) of Assam Lemon fruit stored at ambient temperature (30-320C and 80–85% RH) was found to be beneficial because it helped to extend the shelf life without deterioration in quality of fruit. Shrink wrap packaging retained the freshness, colour and firmness of the fruit up to 1 month without any decay

scholarly journals KAJIAN MUTU KIMIAWI IKAN CAKALANG (Katsuwonus pelamis L.) ASAP (FUFU) SELAMA PENYIMPANAN SUHU RUANG DAN SUHU DINGIN

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Erni Wally ◽  
Feny Mentang ◽  
Roike Iwan Montolalu
Keyword(s):  
Room Temperature ◽  
Ph Value ◽  
Study Quality ◽  
Oven Method ◽  
Katsuwonus Pelamis ◽  
N Value ◽  
Traditional Market ◽  
And Storage ◽  
Water Contents

Fish as a functional food plays an important role for health and preventing diseases. The objective of the study was to difermined the quality of smoked Skipjack (Katsuwonus pelamis L.) found from the traditional market in Bahu Manado. The method of the study was to analyzet the TVB-N by using Conway, pH by using pH meters and water contents by using oven method. The product was storage at 40C and 27-280C ( refrigeratot and room temperature) for 4 days, data were analyzet using statistical test from the triplicate analyzet. The results obtained, the TVB-N value of smoked Skipjack (Katsuwonus pelamis L.) at 0 day storage in 27-280C (A1B1) and refrigerator 40C (A1B2) was 11,2 mg/100gr, 2 days storage 27-280C (A2B1) is 44,8 mg/100gr and 40C (A2B2) is 19,6 mg/100gr, and 4 days storage in 27-280C (A3B1) is 56 mg/100gr and 40C (A3B2) is 28 mg/100gr. The pH value storage at 40C was 5,7 and no differents among the sample, in contrast at 27-280C value varied from 5,7 to 6,3 and 6,6. The water contents storage at 27-280C were at 0 day (A1B1) is 62,5%, 2 days (A2B1) is 62,8% and 4 days (A3B1) is 63,8% and storage 40C were 0 day (A1B2) is 59%, 2 days (A2B2) is 61,1% and 4 days (A3B2) is 62,7%. Based on the results of the TVB-N value, pH and water contents of smiked Skipjack (Katsuwonus pelamis L.) found from the traditional market at Bahu Manado were acceptable until 4 days storage. While the smoked Skipjack (Katsuwonus pelamis L.) storage at 27-280C (room temperature) acceptable until 2 days storage.   Keywords: Skipjack (Katsuwonus pelamis L.), Smoke, Study Quality, Chemical, TVB-N, pH, Moisture.

scholarly journals Storage of Frozen Coconut Pulp and Quality of Coconut Milk Extracted

1969 ◽  
Vol 60 (1) ◽  
pp. 99-104
Author(s):  
Luis E. Cancel ◽  
José Manuel Rivera-Ortiz ◽  
Evangelina R. De Hernández
Keyword(s):  
Chemical Composition ◽  
Room Temperature ◽  
Press Cake ◽  
Fat Content ◽  
Coconut Milk ◽  
Standard Practice

Studies conducted on the storage of coconut pulp showed this product can be stored frozen at -10° C without changes that impair the flavor of coconut milk prepared from it. The same study demonstrated that extraction of coconut milk from frozen coconut pulp yielded about 50% of that obtained from pulp at room temperature (25-28° C). The chemical composition of coconut milk extracted and press-cake residue was altered. Fat content in milk from frozen coconut pulp was about 2% of that extracted from pulp at room temperature. Press-cake obtained from frozen pulp contained 15% more fat than press-cake resulting from the standard practice.

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