Raspberry fruit quality changes during ripening and storage as assessed by colour, sensory evaluation and chemical analyses

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).

Download Full-text

SENSORY EVALUATION AND PEACH FRUIT QUALITY

Acta Horticulturae ◽

10.17660/actahortic.2006.713.63 ◽

2006 ◽

pp. 429-434 ◽

Cited By ~ 21

Author(s):

S. Predieri ◽

P. Ragazzini ◽

R. Rondelli

Keyword(s):

Sensory Evaluation ◽

Fruit Quality ◽

Peach Fruit

Download Full-text

EFFECTS OF 1-MCP AND STORAGE TEMPERATURE ON QUINCE FRUIT QUALITY

Acta Horticulturae ◽

10.17660/actahortic.2015.1079.59 ◽

2015 ◽

pp. 453-458 ◽

Cited By ~ 2

Author(s):

G.D. Nanos ◽

A. Mpezou ◽

T. Georgoudaki

Keyword(s):

Fruit Quality ◽

Storage Temperature ◽

And Storage

Download Full-text

Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.1995.tb01371.x ◽

2007 ◽

Vol 30 (2) ◽

pp. 191-198 ◽

Cited By ~ 13

Author(s):

DORIT RASSIS ◽

ISRAEL SAM SAGUY

Keyword(s):

Orange Juice ◽

Juice Quality ◽

Quality Changes ◽

Commercial Processing ◽

Processing And Storage ◽

And Storage ◽

Kinetics Of ◽

Orange Juice Quality

Download Full-text

Changes in Fruit Quality and Antioxidant Activity Depending on Ripening Levels, Storage Temperature, and Storage Periods in Strawberry Cultivars

Korean Journal of Horticultural Science and Technology ◽

10.7235/hort.2013.12151 ◽

2013 ◽

Vol 31 (2) ◽

pp. 194-202 ◽

Cited By ~ 14

Author(s):

Hyo Gil Choi ◽

Nam Jun Kang ◽

Byoung Yong Moon ◽

Joon Kook Kwon ◽

Il Rae Rho ◽

...

Keyword(s):

Antioxidant Activity ◽

Fruit Quality ◽

Storage Temperature ◽

And Storage ◽

Strawberry Cultivars

Download Full-text

Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

Baghdad Science Journal ◽

10.21123/bsj.9.3.406-410 ◽

2012 ◽

Vol 9 (3) ◽

pp. 406-410

Author(s):

Baghdad Science Journal

Keyword(s):

Chemical Analysis ◽

Sensory Evaluation ◽

Wheat Flour ◽

Lens Culinaris ◽

External Layer ◽

Quality Properties ◽

White Flour ◽

And Storage ◽

Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

Download Full-text