Physico-chemical, sensorial and nutritional quality during the harvest season of ‘Tango’ mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5

2021 ◽  
Vol 339 ◽  
pp. 127781 ◽  
Author(s):  
Julia Morales ◽  
Alejandra Salvador ◽  
Cristina Besada ◽  
Pilar Navarro ◽  
Almudena Bermejo
Keyword(s):  
Nutritional Quality ◽  
Carrizo Citrange ◽  
Physico Chemical

In-Vitro protein digestibility, physico-chemical properties and nutritional quality of sorghum-green gram cookies supplemented with mango powder

2021 ◽  
pp. 39
Author(s):  
Keyword(s):  
Nutritional Quality ◽  
Chemical Properties ◽  
Protein Digestibility ◽  
Vital Role ◽  
Green Gram ◽  
In Vitro Protein Digestibility ◽  
Physico Chemical ◽  
Thiamine Content ◽  
Vitro Protein

Ready to Eat (RTE) sorghum cookies were prepared by incorporating green gram flour at 10%, 20%, 30%, dried mango powder at 10% and evaluated for their physico-chemical and nutritional properties. Protein, fat, fiber and ash increased with increase in green gram flour substitution as carbohydrate content decreased significantly. Significant differences (p ≤ 0.05) in protein content were seen in cookies ranging from 9.52% to 13.60%. Fiber increased significantly from 9.40% to 10.90%. In vitro protein digestibility ranged from 67.75 ± 0.01% to 90.05 ± 0.10 %. Vitamins analysed increased with addition of green gram flour. Thiamine content ranged from 0.22±0.02 to 0.61±0.02 mg/100g, riboflavin from 0.09±0.00 to 1.39±0.04 mg/100g and ascorbic acid from 13.87±0.79 to 19.31±0.94 mg/100g. Value addition of under-utilized crops like sorghum and green grams can play a vital role in development of high nutritional quality RTE products.

scholarly journals Rootstock Effect on Physico-Chemical and Nutritional Quality of Mandarin ‘Clemenules’ during the Harvest Season

Agronomy ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1350 ◽  
Author(s):  
Julia Morales ◽  
Almudena Bermejo ◽  
Pilar Navarro ◽  
Alejandra Salvador
Keyword(s):  
Acid Content ◽  
Nutritional Quality ◽  
Color Change ◽  
Quality Parameters ◽  
Maturity Indices ◽  
Physico Chemical ◽  
Fruit Maturity ◽  
Different Seasons ◽  
Citric Acid Content

This study reports the influence of eight rootstocks (‘Carrizo’ (CC), ‘C-35’ (C35) ‘Cleopatra’ (CL), ‘Volkameriana’ (VK), ‘Macrophylla’ (M), ‘Forner-Alcaide 5’ (FA5), ‘Forner-Alcaide 13’ (FA13) and ‘Forner-Alcaide V17’ (V17)) on the physico-chemical and nutritional quality of ‘Clemenules’ mandarins at three harvest times during two seasons. Fruit quality parameters were influenced by rootstocks, and this effect was mostly harvest time -dependent. External color was overall influenced by rootstocks upon the first harvest. FA13 and C35 induced a breakthrough in color change, while V17 brought about the greatest color increase. CL and V17 initially delayed the fruit maturity index. In the last harvest, while CL had one of the highest maturity indices, V17 exhibited the lowest as acidity was maintained as harvest advanced. The CC and M fruit had the highest and lowest sucrose content, respectively. The highest glucose and fructose contents in fruit were induced by V17, FA5 and CC. The highest citric acid content was displayed by V17 in all the harvests. The FA13, C35 and VK fruit exhibited the highest malic acid content. The effect that rootstock exert on ascorbic acid and flavonoid content depends on the studied season. The results reveal the importance of conducting studies during different seasons to obtain robust results.

scholarly journals Comparative nutritional quality evaluation of different cultivars of papaya

2018 ◽  
Author(s):  
Arun Prabha ◽  
Rajni Modgil
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Cultivar Differences ◽  
Total Sugars ◽  
Commercial Exploitation ◽  
Edible Portion ◽  
Physico Chemical ◽  
Nutritional Constituents

Two cultivars of papaya fruits i.e. seeded and seedless were analyzed for their phsico- chemical and nutritional constituents The parameters studied were weight, length, colour, peel percentage, proximate composition, sugars, pH, acidity energy value and vitamin C content. Results of study revealed the cultivar differences were there in the physico –chemical and nutritional constituents of papaya fruit cultivars. The physical characterstics viz; length, weight, diameter, and peel percentage was higher in the seeded variety. Whereas, edible portion, crude protein. ash, crude fat and crude fiber, TSS, acidity, energy, b carotene, total sugars and ascorbic acid were higher in the seedless papaya except moisture which was in higher amount in seeded cultivar of papaya . High amounts of the edible portion, low content of peel and seeds indicates enormous potential of seedless papaya fruit for the commercial exploitation.

Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of ‘Annurca’ apple

2019 ◽  
Vol 115 ◽  
pp. 87-99 ◽  
Author(s):  
Begüm Önal ◽  
Giuseppina Adiletta ◽  
Alessio Crescitelli ◽  
Marisa Di Matteo ◽  
Paola Russo
Keyword(s):  
Nutritional Quality ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Temperature ◽  
Hot Air ◽  
Physico Chemical ◽  
Pre Treatment

scholarly journals RESEARCH ON THE EVOLUTION OF SENSORY AND PHYSICO-CHEMICAL CHARACTERISTICS OF BUTTER WITH THE ADDITION OF MINT AND PEPPERMINT

2020 ◽  
Vol 12 (1) ◽  
pp. 17-20
Author(s):  
Mihaela Adriana Tiţa ◽  
◽  
Laurenţiu Butoi ◽  
Keyword(s):  
Folic Acid ◽  
Vitamin A ◽  
Nutritional Quality ◽  
New Technology ◽  
Comparative Test ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Iron Manganese ◽  
Manganese Magnesium

This research aims to develop a new technology for the enrichment of butter with mint oil and mint oil which will improve its nutritional quality and may become one of the consumer’s preferences. Also mint has an aromatic, characteristic odor with stinking, with a pungent, refreshing taste,, and mint oil contains numerous minerals and nutrients including iron, manganese, magnesium, calcium, folic acid, potassium and copper, vitamin A and C. The butter obtained with the addition of mint and mint oil has been subjected to a comparative test with a sample of blank butter and analyzed for a period of 30 days, analyzing changes in sensory and physico-chemical.

Effect of incorporation of sapota pulp and cocoa powder on the physico-chemical and microbiological characteristics of shrikhand

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Akhilesh Kumar ◽  
Shashi Kr. Sharma ◽  
Shanta Peter ◽  
Alpana Sharma ◽  
V. P. Rai
Keyword(s):  
Chemical Analysis ◽  
Nutritional Quality ◽  
Microbial Quality ◽  
Nutritional Content ◽  
Cocoa Powder ◽  
Total Solids ◽  
Microbiological Characteristics ◽  
Physico Chemical

The present investigation was made with an attempt to develop shrikhand by partial addition of different level of sapota pulp and cocoa powder and to evaluate its effect on nutritional and microbial quality. The sapota pulp was incorporated at 7,14 and 21 percent levels . The cocoa powder at the rate of 2% was incorporated in all samples including control. Physico-chemical analysis, total solids, acidity, carbohydrate, moisture, fat, protein, ash, antioxidant and TPA, was done for estimating nutritional content safety. The shrikhand with 14% level sapota pulp was found to be highly acceptable. Physico-chemical and nutritional quality has been evaluated.

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