scholarly journals Quality of bread baked from frozen dough – effects of rye, and sugar content, kneading time and proofing profile

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 626-633 ◽  
Author(s):  
Camilla Öhgren ◽  
Nieves Fabregat ◽  
Maud Langton
Keyword(s):  
Sugar Content ◽  
Frozen Dough

STUDYING THE KINETIC CHARACTERISTICS OF THE EXTRACTION OF ANTHOCYANINS FROM THE SQUEEZE OF KRASNOSTOP ZOLOTOVSKY

2020 ◽  
Author(s):  
M.A. Egyan ◽  
Keyword(s):  
Reaction Rate ◽  
Sugar Content ◽  
Extraction Process ◽  
Efficiency Coefficient ◽  
Kinetic Characteristics ◽  
Reaction Rate Constants ◽  
Solids Content ◽  
Kinetics Of ◽  
Process Speed

The article shows studies characterizing the quality of the squeeze: the mechanical composition of the squeeze is determined, the structural moisture of each component is determined, the sugar content in the formed process of sedimentation of the juice and its acidity are determined refractometrically. The kinetics of anthocyanins extraction was determined in two ways, the solids content in the extract was calculated, and the reaction rate constants of the extraction process and the efficiency coefficient of ultrasonic amplification of the extraction process speed were calculated.

scholarly journals Enhancing the Quality of Two Species of Baby Leaves Sprayed with Moringa Leaf Extract as Biostimulant

Agronomy ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1399
Author(s):  
Stefania Toscano ◽  
Antonio Ferrante ◽  
Ferdinando Branca ◽  
Daniela Romano
Keyword(s):  
Leaf Extract ◽  
Foliar Application ◽  
Sugar Content ◽  
Nitrate Content ◽  
Specific Response ◽  
Yield And Quality ◽  
Negative Effect ◽  
Species Specific ◽  
Moringa Oleifera Lam

Natural biostimulants obtained by plants are intensively used nowadays to improve crop yield and quality. The current study aimed to evaluate the effects of leaf extract of moringa (Moringa oleifera Lam.) (MLE) in modifying baby leaf characteristics of two genotypes of Brassica. The trial was started in October 2020 in a greenhouse; a cultivar of kale ‘Cavolo Laciniato Nero di Toscana’ (CL) and a Sicilian landrace of sprouting broccoli ‘Broccoli Nero’ (BN) were used. The plants, after 15, 30 and 40 days from sowing, were treated with MLE, while the control plants (C) with distilled water. Treatment with MLE modified morphological and nutritional value, but with different behavior in the two genotypes. In fact, in BN the treatment reduced the antioxidant activity (2.2-diphenyl-1-picrylhydrazyl (DPPH)) by 54%, while in CL the treatment increased this parameter by 40%. For the phenolic concentration and the sugar content the values recorded were significantly increased by MLE compared to control plants in CL, where in BN a significant reduction was registered. The CL plants treated with MLE showed a significant reduction (−70%) in nitrate content compared to the control plants; a negative effect was, instead, observed in BN, where the plants treated with moringa showed an increase of 60%. Results of this study showed how the foliar application of MLE was effective in improving various nutraceutical parameters, in particular in kale, because it appears to be a species-specific response.

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

2003 ◽  
Vol 80 (6) ◽  
pp. 773-780 ◽  
Author(s):  
R. Sharadanant ◽  
K. Khan
Keyword(s):  
Frozen Dough

scholarly journals PRODUCTIVITY AND QUALITY OF SUGAR CONTENT, TOTAL ACID, PH, AND GANDARIA FRUIT WATER LEVELS (BOUEA MACROPHYLLA GRIIFF) IN DIFFERENT GEOGRAPHICAL CONDITIONS IN AMBON ISLAND (AN ANALYSIS OF MALUKU ENDEMIC PLANTS)

2020 ◽  
Vol 1 (1) ◽  
pp. 52-62
Author(s):  
Pamella Mercy Papilaya
Keyword(s):  
Water Content ◽  
Sampling Method ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Levels ◽  
Endemic Plants ◽  
Total Acid ◽  
Acid Ph ◽  
Acidity Level

Gandaria plant grows with tree habitus with a height of up to 27 m Spread of gandaria plants in Maluku, generally on Ambon Island and Saparua on Ambon Island, gandaria plants are spread from the coast to the hills. This study aims to determine the quality of sugar content, total acid, pH, water content and production of gandaria fruit (Bouea macrophylla Griff) in different geographical conditions on the island of Ambon using a purposive sampling method and laboratory analysis. The results showed that at an altitude of 0-400 asl with a production of 654 kg, 400-700 asl with a production of 681 kg and an altitude of 700-1100 asl producing 925 kg and the height of the place also affected the quality of gandaria with an average total sugar of 12.69%, content water 80.18%, acidity level 6.81% and pH 3. It was concluded that the higher the altitude of the place will affect the production and quality of gandaria fruit (Bouea macrophylla Griff).

scholarly journals Variability assessment of productivity traits and quality of berries in the genetic collection of garden strawberry (Fragaria ananassa Duch.) in the Orenburg region

2021 ◽  
Vol 845 (1) ◽  
pp. 012015
Author(s):  
E V Aminova ◽  
R R Salimova ◽  
O E Merezhko
Keyword(s):  
Field Experiments ◽  
Sugar Content ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Average Weight ◽  
Marketable Yield ◽  
Berry Quality ◽  
Growing Conditions ◽  
Productivity Potential

Abstract Nowadays the study of the interrelation of the genotype of strawberry plants in garden and climatic conditions is extremely relevant. Due to the various systems of genetic control and the modifying effects of growing conditions on the manifestation of quantitative traits, there is the need to assess the genotypic variability of economically valuable features, focused on the identification of genotypes characterized by stability and adaptive qualities in growing conditions. The study examined 15 varieties of garden strawberries of domestic and foreign selection. The field experiments and surveys were carried out according to the Program generally accepted in the Russian Federation and methodology for the variety study of fruit, berry and nut crops. We studied such features as the number of peduncles (pcs/bush), number of berries (pcs/bush), average weight of berries (g), total and marketable yield (g/bush), sugar content in berries, soluble solids and ascorbic acid. The purpose of this work was to assess the genotype-year interrelation in terms of the variability of productivity features and berry quality and to identify strawberry varieties with a stable genotype. As a result of two-way analysis of variance for the variety-year interrelation, the obtained values were 1.10-8.50 at standard Fst. - 1.24. Statistically important differences had indicators of productivity of a bush between the first and second clusters (t = 5.89 at p <0.01), the first and third (t = 15.83 at p <0.01), the second and third clusters (t = 8.13 at p <0.01), as well as the average berry weight between the first and third, second and third clusters (t = 15.50 and 6.99 at p <0.01, respectively). Significant differences in the value of the Euclidean distance were revealed for varieties Mishutka (54.5), Daryonka (54.5), Pervoklassnitsa (58) realizing their productivity potential in different years of cultivation.

scholarly journals Effect of irrigation and potassium application in melon (Cucumis melo L.) production. II: Quality

2003 ◽  
Vol 1 (1) ◽  
pp. 79 ◽  
Author(s):  
F. Ribas ◽  
M.J. Cabello ◽  
M.M. Moreno ◽  
A. Moreno ◽  
L. López-Bellido
Keyword(s):  
Sugar Content ◽  
Fruit Size ◽  
Statistical Design ◽  
Quality Parameters ◽  
Water Levels ◽  
Skin Thickness ◽  
Water Restriction ◽  
Weight Percentage ◽  
Cucumis Melo L

The influence of different watering regimes and of potassium applications on the quality of the melon cultivar «Pielde Sapo» was studied over a two-year period (1995 and 1996). The statistical design was a split-plot with four replications,where irrigation was the main factor and applied potassium was the secondary factor. Water levels were determinedaccording to the watering needs (NRc) calculated on the basis of crop evapotranspiration. Four irrigationtreatments were tested: 1.25 NRc; 1.00 NRc; 0.75 NRc and 0.50 NRc. Two potassium treatments were applied: K0 (0UF) and K1 (375 UF K2O in 1995 and 2 L ha–1 of a commercial product for spraying 20% of K2O in 1996). The potassiumdoses tested did not significantly influence any of the quality parameters studied except for flesh firmness inthe placenta area in 1995. Both in 1995 and 1996, the water deficit significantly reduced fruit size and flesh thickness.The severe water restriction caused a strict decrease in the percentage of fruits with recorded weight above 2.5kg. However, the weight percentage of the placenta plus the seeds in relation to the whole fruit, and the sugar content,both increased significantly in water deficient treatments. In 1995, skin thickness decreased with less irrigation whileflesh firmness increased. Following quality concerns, and in order to obtain large fruits with appropriate levels ofsugar, it is advisable to provide water amounts that meet the crop’s watering needs

scholarly journals The Effectiveness Test of Application Anthocyanin’s Extract in Fruit Jam From Several Biological

2019 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Elfi Anis Saati ◽  
Hilwa Heidir ◽  
Moch. Wachid ◽  
Sri Winarsih ◽  
Abd. Haris ◽  
...  
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Anthocyanin Pigment ◽  
Randomized Block Design ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Two Factors

The study is to investigate the effectiveness of several anthocyanins on quality of papaya jam. It was conducted using a randomized block design, arranged with two factors. The first factor is the anthocyanin with different source with several levels that of control (without pigment), canna flower, grape and skins dragon fruit, factor II is sugar content which is 40%, 50%, and 60%. The results of the study, indicating that there is significant to increase quality products. The best treatment is papaya jam with canna flower anthocyanin pigment and 60% sugar.

scholarly journals Kajian Mutu Wine Coffee Arabika Gayo

2018 ◽  
Vol 3 (4) ◽  
pp. 822-829
Author(s):  
Achmad Dairobbi ◽  
Irfan Irfan ◽  
Ismail Sulaiman
Keyword(s):  
Sampling Method ◽  
Sugar Content ◽  
Complex Compounds ◽  
Ash Content ◽  
Closed Space ◽  
Alcohol Content ◽  
Fermentation Time ◽  
Purposive Sampling ◽  
High Sugar Content

Buah kopi memiliki kandungan gula tinggi yang dapat diproses dengan cara fermentasi alami. Fermentasi kopi arabika bertujuan untuk mengurangi rasa pahit dan meningkatkan citarasa kopi. Senyawa-senyawa kompleks pada kopi fermentasi akan meningkatkan mutu kopi. Penelitian ini menggunakan metode survey purposive sampling, yaitu cara pengambilan sampel berdasarkan pertimbangan tertentu dan disesuaikan dengan ketersediaan produsen wine coffee. kadar air wine coffee rata-rata 9.08% (SNI), kadar abu rata-rata 4.5% (SNI) dan kadar alkohol 0%. Dari 6 sampel wine coffee yang di analisis, total skor terbaik uji deskriptif ditunjukkan pada sampel E yaitu 83,75 dan sampel F yaitu 83,00. Secara keseluruhan, 6 sampel wine coffee di Kabupaten Aceh Tengah terdapat perbedaan pada lamanya waktu fermentasi wine coffee yang dibutuhkan. Hal ini dibuktikan pada sampel E yaitu proses pembuatan wine coffee dilakukan dengan waktu fermentasi 7-10 hari pada suhu secara natural di dalam ruang tertutup. Abstract: Coffee fruit has a high sugar content that can be processed by natural fermentation. Fermented arabica coffee aims to reduce bitterness and improve coffee flavor. The complex compounds in fermented coffee will improve the quality of coffee. This research uses survey purposive sampling method, that is the way of sampling based on certain consideration and adjusted with the availability of wine coffee producer. Water wine coffee average 9.08% (SNI), average ash content of 4.5% (SNI) and alcohol content 0%. From 6 samples of analyzed wine coffee, the best total score of descriptive test is shown on sample E that is 83,75 and sample F is 83,00. Overall, 6 samples of wine coffee in Aceh Tengah District have differences in the duration of fermentation of the required coffee. This is evidenced in the sample E is the process of making wine coffee is done with a fermentation time of 7-10 days at a temperature naturally in a closed space.

Influence of high-temperature exposure on sugar content and chipping quality of potatoes

1968 ◽  
Vol 45 (10) ◽  
pp. 359-365 ◽  
Author(s):  
Herman Timm ◽  
M. Yamaguchi ◽  
M. D. Clegg ◽  
J. C. Bishop
Keyword(s):  
High Temperature ◽  
Sugar Content ◽  
High Temperature Exposure ◽  
Temperature Exposure ◽  
Chipping Quality

scholarly journals GUAVA LEAVES, CORN COBS, AND MANGOSTEEN PEELS AS ANTIOXIDANTS AND NATIONAL STANDARDIZED NATURAL PRESERVATIVES FOR COCONUT BROWN SUGAR

2019 ◽  
pp. 79-82
Author(s):  
ADITYA PRATAMA PUTRA ◽  
KINTAN NUR ROMADHONA ◽  
ROSIANA SOFIA ANGGRAENI ◽  
AI RIAN JULYANTI ◽  
RETNO FITRI WIDIASTUTI ◽  
...  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Sweet Taste ◽  
Reducing Sugar ◽  
National Standard ◽  
Brown Sugar ◽  
Corn Cobs ◽  
Guava Leaves ◽  
Natural Preservatives

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent below standard sap and produces coconut sugar in accordance with Indonesian National Standard (SNI) using natural preservatives were formulated from guava leaves, corn cobs, and mangosteen peels. Methods: The formulation of guava leaves, corn cobs, and mangosteen peels was designed through several stages by testing the composition of the materials. The first step was measuring the pH value of each material with concentration 4.5%, which were 4.5 g per material and it was compared to the composition of the formula after the concentration of each material was combined to get the basis pH. The second step was formulation to get the natural preservatives by applying the formulas on the tap process of sap until the manufacturing process to get the coconut sugar. Quality of coconut sugar was conducted SNI 01-3743-1995 which included oven method for testing water content and insoluble parts, Luff schoorl method for reducing sugar content and sucrose, and atomic absorption spectroscopy method for testing the contamination of Cu metal. Results: Guava leaves, corn cobs, and mangosteen peels with each material 4.5% were the optimal concentrations as natural preservatives to inhibit fermentation process of sap. Coconut sugars were obtained using these natural preservatives. Coconut sugar that obtained had the moisture content was 0.2402%, the ash content was 1.3%, reducing sugar content was 0.39%, the sucrose level was 69.99%, and the metal contamination was 0.201 mg/kg Cu. While the results of organoleptic tests indicated the brownish-yellow sugar, a typical sweet taste of sugar, and the normal smell of coconut sugar. All of the coconut sugar properties were meet with SNI. Conclusion: Guava leaves, corn cobs, and mangosteen peels were effective as natural preservatives and antioxidants to produce the best quality of coconut sugar according to the SNI.

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