scholarly journals Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Afaf Kamal-Eldin ◽  
Navomy George ◽  
Bhawna Sobti ◽  
Nouf AlRashidi ◽  
Sami Ghnimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Profile Analysis ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Phoenix Dactylifera ◽  
Texture Profile ◽  
Fruit Texture ◽  
Date Fruits

AbstractDate fruits vary widely in the hardness of their edible parts and they are classified accordingly into soft, semi-dry, and dry varieties. Fruit texture, a significant parameter in determining consumer acceptance, is related to the tissue structure and chemical composition of the fruit, mainly the ratio of sucrose to reducing sugars. This study aimed to understand the relationship between the chemical composition, microstructure, and texture profile of 10 major Emirati date fruits. The soluble sugars, glucose and fructose, represent ca 80 g/100 g of the fruits on the basis of dry weight (DW) while the dietary fiber contents varied 5.2–7.4 g/100 dg D.W. with lignin being the main determinant of the variability. The textures of the samples were studied using instrumental texture profile analysis. While no correlation was found between the soluble sugar and texture parameters in this study, the different fiber constituents correlated variably with the different parameters of date fruit texture. Lignin, arabinoxylan, galactomannan, and pectin were found to correlate significantly with fruit hardness and the related parameters, gumminess and chewiness. Both lignin and arabinoxylan correlated with resilience, and arabinoxylan exhibited a strong correlation with cohesiveness.

SOLUBLE SUGAR CHANGES OCCURRING DURING COLD HARDENING OF SPRING WHEAT, FALL RYE AND ALFALFA

1983 ◽  
Vol 63 (2) ◽  
pp. 415-420 ◽  
Author(s):  
D. G. GREEN
Keyword(s):  
Spring Wheat ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Weight Basis ◽  
Cold Hardening ◽  
Spring Type

Alfa, a relatively nonhardy alfalfa cultivar continued to accumulate, on a dry weight basis, fructose, α- and β-D-glucose, sucrose and maltose during the latter stages of cold hardening. Rambler, a hardier alfalfa cultivar conversely showed a decrease for these soluble sugars with hardening. Frontier rye, a very hardy winter habit cereal showed decreases in these soluble sugars plus melibiose during the same hardening period. These results support the hypothesis that hardy cereals and alfalfa undergo a decrease in soluble sugars with hardening, while less hardy cereals and alfalfa continue to increase in content of soluble sugars. Manitou wheat appeared not to fit this hypothesis and showed the decreased soluble sugars usually associated with hardy cultivars. Although Manitou is a spring type wheat, one of its parents, Thatcher, does contain gene(s) for the winter habit.Key words: Sugar, cold hardening, wheat, rye, alfalfa

Desiccation tolerance in relation to soluble sugar contents in seeds of ten coffee (CoffeaL.) species

2000 ◽  
Vol 10 (3) ◽  
pp. 393-396 ◽  
Author(s):  
Nathalie Chabrillange ◽  
Stéphane Dussert ◽  
Florent Engelmann ◽  
Sylvie Doulbeau ◽  
Serge Hamon
Keyword(s):  
Desiccation Tolerance ◽  
Coffea Arabica ◽  
High Performance ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Seed Desiccation ◽  
Desiccation Sensitivity ◽  
Coffee Species

AbstractLarge differences in seed desiccation sensitivity have been observed previously among ten coffee species (Coffea arabica, C. brevipes, C. canephora, C. eugenioides, C. humilis, C. liberica, C. pocsii, C. pseudo-zanguebariae, C. sessiliflora and C.stenophylla). Of these species,C. libericaandC. humiliswere the most sensitive to desiccation andC. pseudozanguebariaethe most tolerant. A study was carried out using the same seed lots to investigate if these differences in desiccation tolerance could be correlated with differences in soluble sugar content. Soluble sugars were extracted from dry seeds and analysed using high performance liquid chromatography. The seed monosaccharide (glucose and fructose) content was very low (1.5 to 2 mg g-1dry weight [dw]) in all species studied. The sucrose content ranged from 33 mg g-1dw inC. libericaseeds to 89 mg g-1dw in seeds ofC. pocsii. Raffinose was detected in the seeds of only five species (C.arabica, C.brevipes, C.humilis, C.sessiliflora, C.stenophylla), among which only three species (C.arabica, C.sessilifloraandC.brevipes) also contained stachyose. Both raffinose and stachyose were present in very low quantities (0.3–1.4 mg g-1dw and 0.1–0.7 mg g-1dw, respectively). Verbascose was never detected. No significant relationship was found between seed desiccation sensitivity and: (i) the sugar content; (ii) the presence/absence of oligosaccharides; and (iii) the oligosaccharide:sucrose ratio.

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

2017 ◽  
Vol 36 (01) ◽  
Author(s):  
Charanjit S. Riar ◽  
Kaninika Paul
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Rice Bran ◽  
Profile Analysis ◽  
Dairy Product ◽  
Natural Antioxidant ◽  
Texture Profile ◽  
Dpph Scavenging Activity ◽  
Sensory Parameters ◽  
Dpph Scavenging

“Sandesh” a traditional dairy product was restructured with addition of bran (rice, wheat, oat) for dietary fiber and oregano extract as a natural antioxidant source. The product was analyzed for physicochemical, rheological, sensory and functional characteristics. The dietary fibers increased significantly upon fortification of basic ingredients with bran. Texture profile analysis indicated that hardness and gumminess of Sandesh increased where as cohesiveness and springiness decreased significantly as a result of cooking. Chewiness was higher in wheat and oat bran added Sandesh which deceased their acceptability as per sensory evaluation scores.The color played an important role in oregano extract added Sandesh acceptability as it appealed more as compared to other sensory parameters. Sandesh with oregano extract and rice bran together scored highest in sensory evaluation which clearly augmented the acceptability of Sandesh with rice bran and oregano extract. The sample containing oregano extract showed more DPPH scavenging activity than that of rice bran alone but the presence of both rice bran and oregano extract showed a synergistic effect. Concluding Sandesh with rice bran and oregano extract may be marketed commercially having high therapeutic value with increased antioxidant activity.

scholarly journals YIELD, PHYSIOLOGICAL QUALITY AND CHEMICAL COMPOSITION OF PHASEOLUS VULGARIS SEEDS, PRODUCED IN THE STATE OF RIO GRANDE DO SUL, BRAZIL

2020 ◽  
Vol 22 (2) ◽  
pp. 224-239
Author(s):  
Tiago Pedó ◽  
Angelita Celente Martins ◽  
Dominique Dos Santos Delias ◽  
Emanuela Garbin Martinazzo ◽  
Vinícius Jardel Szareski ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Block Design ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Experimental Unit ◽  
Agricultural Crops ◽  
Randomized Block Design ◽  
Physiological Quality

The objective of this study was to evaluate the yield and physiological quality of bean seeds in two agricultural crops, and the chemical composition of seedlings submitted to adverse temperatures during germination. For the field experiment, a randomized block design was used, using five genotypes, BRS Embaixador, IPR Tuiuiú, Guabiju, Carioquinha and Mouro, arranged in four replicates. The experimental units were composed of five lines with five meters in length, where 25 plants were randomly collected per experimental unit to measure the characters of interest. For laboratory testing the seeds produced were submitted to three temperatures (15, 25 and 35°C) during germination under controlled conditions. The evaluated characters were: grain yield, mass of a thousand seeds, germination, first germination count, starch content, soluble sugar, soluble protein and total amino acids. The data were submitted to analysis of variance and later compared by the Tukey test. Yield per plant revealed changes between the agricultural crops, as well as among the genotypes tested. Germination and the first germination count revealed higher magnitudes in seeds produced by BRS Embaixador, IPR Tuiuiu and Carioquinha genotypes. For all genotypes, protein and amino acid levels were higher in seedlings submitted to lower temperatures. The levels of starch and total soluble sugars were higher in seedlings produced at 35°C. Yield, seed physiological quality and chemical composition of seedlings are influenced by the crop and genotypes tested.

scholarly journals Fractionation of carbohydrates and nitrogenous constituents of late-crop corn silages ensiled with different specific masses

2017 ◽  
Vol 38 (1) ◽  
pp. 491 ◽  
Author(s):  
Fernanda Hentz ◽  
João Pedro Velho ◽  
José Laerte Nornberg ◽  
Ione Maria Pereira Haygert-Velho ◽  
Éderson Luis Henz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Dry Matter ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Ether Extract ◽  
Soluble Fiber ◽  
Total N ◽  
Protein System ◽  
Linear Manner

The present study aimed to evaluate the chemical composition of carbohydrates and nitrogenous fractions of late-crop corn silages with different specific masses (SM; 90, 134, 172, and 214 kg dry matter m-3). The silage was held in 20-L mini-silos, and the experimental design was completely randomized, with four replications (mini-silos) per treatment. Fractionation was performed according to The Cornell Net Carbohydrate and Protein System (CNCPSv5.0). The SM of the silage significantly affected the contents of ether extract ( ? = 1.718 + 0.0041?SM; P = 0.009; R2 = 39.2), soluble sugars ( ? = 0.9502 - 0.003445?SM; P < 0.001; R2 = 59.9), and soluble fiber ( ? = -0.4731 + 0.01158?SM; P = 0.025; R2 = 31.2). In addition, SM also affected carbohydrate fraction B1 in a linear manner ( ? = 14.88 + 0.2566?SM; P = 0.043; R2 = 38.4), whereas the remaining fractions were unaffected. Furthermore, no change was observed in total N ( ? = 2.003 - 0.01065?SM + 0.000036?SM2; P = 0.041; R2 = 38.8), non-protein N ( ? = 1.436 - 0.01103?SM + 0.000036?SM2; P = 0.060; R2 = 35.1), soluble N ( ? = 1.715 - 0.01450?SM + 0.00005?SM2; P = 0.024; R2 = 43.8), or neutral detergent insoluble N ( ? = 0.4979 - 0.001057?SM; P < 0.001; R2 = 70.6). The results also contributed to the differences in fractions A ( ? = 66.47- 0.5291?SM + 0.00174?SM2; P = 0.095; R2 = 30.4), B2 ( ? = 6.78 + 0.05857?SM; P = 0.076; R2 = 20.8), and B3 (? = 19.03 - 0.05565?SM; P = 0.018, R2 = 34,1) of the Cornell model. In the present study, differences in the compression (i.e., SM) of corn silages caused changes in the contents of soluble sugar and nitrogenous constituents; however, SM alone did not explain the entire preservation of the ensiled material.

scholarly journals The Effect of Cultivar and Biostimulant Treatment on the Carrot Yield and its Quality

2012 ◽  
Vol 77 (1) ◽  
pp. 37-48 ◽  
Author(s):  
Aneta Grabowska ◽  
Edward Kunicki ◽  
Agnieszka Sękara ◽  
Andrzej Kalisz ◽  
Renata Wojciechowska
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Foliar Application ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Matter Content ◽  
Cultivated Plants ◽  
Dry Matter Content

Summary Modifications in growing techniques can affect the yield and nutritional quality of various cultivated plants. Among them, the use of biostimulants is environmental friendly method of stimulating crop productivity, stress resistance, and affecting yield or chemical composition of the plants. The aim of the investigation was determining of the effect of biostimulant treatment on yield and its quality of carrot grown for summer harvest. The experiment was carried out in 2009-2011 in the experimental station of the University of Agriculture in Krakow, south Poland. Two experimental factors were taken into consideration: (1) cultivar: Nandrin F1 and Napoli F1 (2) dose of Aminoplant (foliar application): 1.5 and 3.0 dm3∙ha-1 and control (without Aminoplant). Total and marketable yield, root length, its diameter, leaf mass and leaf : root mass ratio were assessed. The dry matter, soluble sugar, carotenoids and nitrate ions contents were analyzed as main determinants of carrot nutritional quality. Aminoplant influenced not only carrot productivity, but mainly chemical composition of the roots. The present results also suggest that carrot reaction to biostimulant treatment was depended on a cultivar more than on environmental conditions in particular growing seasons. The significant effect of Aminoplant in a dose of 1.5 dm3∙ha-1 on the yield of roots and leaf rosette mass of ‘Nandrin F1’ appeared only in the first year of the experiment. Spraying with Aminoplant in a dose of 3.0 dm3∙ha-1 significantly increased the soluble sugars content in carrot roots of both cultivars but only in 2011. Dry matter content was also affected by biostimulant treatment mainly for ‘Napoli F1’, which showed the lowest dry matter content when sprayed with Aminoplant in a dose of 1.5 dm3∙ha-1. In 2010 control plants contained the greater amount of carotenoids, while in next year roots of plants treated with Aminoplant in a dose of 3.0 dm3∙ha-1 had more these compounds. The significant effect of Aminoplant on nitrates content in carrot roots was observed but were not repeatable in the experimental years, so different climatic conditions modified carrot reaction on biostimulant spraying.

scholarly journals Different Temperature Regimes Influenced the Quality of Broccoli Seedlings, Which Caused a Change in the Chemical Composition of Mature Heads

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1806
Author(s):  
Andrzej Kalisz ◽  
Joanna Gil ◽  
Edward Kunicki ◽  
Agnieszka Sękara ◽  
Andrzej Sałata ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Chemical Constituents ◽  
Chilling Stress ◽  
Soluble Sugars ◽  
Ascorbic Acid Content ◽  
Dry Weight ◽  
Temperature Treatment ◽  
Long Term Effects ◽  
Low Temperature Treatment

Exposure of vegetable seedlings to lowered temperature affects their growth and the content of certain chemical constituents. Chilling activates defensive mechanisms against stress and leads to acclimatization which increases plant ability to withstand harsh field conditions. Thus, seedlings subjected to low-temperature treatment had altered metabolic pathways, and these changes can persist until harvest. We therefore assessed: (i) the direct response of broccoli seedlings to 1 week or 2 weeks at lowered temperatures (6 °C, 10 °C, 14 °C, and 18 °C—control); and (ii) the long-term effects of the latter treatments on phytochemical components level in mature heads of broccoli cultivated in the field. Chilling stress decreased seedling shoot and root fresh and dry weights, plant height, number of leaves, leaf area, leaf perimeter, and leaf width. The most spectacular reductions in these parameters were observed at 6 °C and 10 °C. Longer exposure to lowered temperature resulted in greater reduction in the values of morphological traits. Chilling led to reduction in L-ascorbic acid content in broccoli seedlings, while a 6 °C temperature caused an increase in soluble sugars. The highest content of dry weight, soluble sugars, and L-ascorbic acid were observed in the heads of plants exposed to 14 °C; however, the content of dry weight (at 10 °C) and L-ascorbic acid (at 6 °C and 10 °C) also increased in broccoli heads in comparison with the control. Longer chilling (for 2 weeks) generally increased the content of these constituents in mature broccoli. Lower temperature (6–14 °C) applied at seedling stage increased P and Zn contents in broccoli heads in comparison to the control, whereas plants treated with 10 °C had more K, Fe, and, together with 6 °C treatment, Cu. The lowest temperature applied to the seedlings (6 °C) caused an increase in Mn content, while no effects of seedling chilling was noted for Ca levels. Significant linear correlations were noted and regression models were developed for the content of dry weight, soluble sugars, and L-ascorbic acid in the broccoli heads based on the chosen seedling parameters. The results show that the effect of lowered temperature to which the seedlings were subjected persists also in the further stages of plant ontogenesis, causing permanent changes in the chemical composition of mature broccoli heads.

scholarly journals ACCUMULATION AND METABOLISM OF CARBOHYDRATES IN MARIGOLD SEEDLINGS

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 648d-648
Author(s):  
Jack W. Buxton ◽  
Donna Switzer ◽  
Guoqiang Hou
Keyword(s):  
Light Intensity ◽  
Reducing Sugars ◽  
Starch Content ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Dry Weight ◽  
Night Temperature ◽  
Temperature Regimes ◽  
Lower Light ◽  
Lower Light Intensity

Marigold seedlings, 3 weeks old, were grown in natural light growth chambers at 3 day/night temperature regimes, 8°N/16°D, 13°N/20°D and 18°N/24°D, in a factorial combination with ambient and 1000-1500 ppm CO2. Seedlings were harvested at regular intervals during a 24 hr period and were analyzed for soluble sugars (reducing sugars and sucrose) and starch. Neither temperature nor CO2 concentration affected the accumulation of soluble sugars or starch during the day or night. The soluble sugar concentration ranged from 3% of dry weight at sunrise to 6% at mid-day; the concentration changed little during the night. Light intensity was different during replications of the experiment. Increased light intensity appeared to cause a slight increase in the soluble sugars maintained by the seedling during the day. Accumulated starch increased 6% to 8% from sunrise to late afternoon. Preliminary results indicate that light intensity greatly affected the concentration of starch. On the higher light intensity day, starch accumulated to a maximum of 18% of dry weight; whereas on the lower light intensity day the maximum concentration was 10%. During the night following the lower light intensity day, the starch concentration decreased to approximately 3% by the end of the night; following a brighter day the starch content was 13% at the end of the night.

Innovative use of date (Phoenix dactylifera L.) press cake in the food industry

2021 ◽  
pp. 2-9
Author(s):  
Marwa A. Sheir
Keyword(s):  
Press Cake ◽  
Profile Analysis ◽  
Waste Product ◽  
Phoenix Dactylifera ◽  
Food Ingredient ◽  
Texture Profile ◽  
Value Evaluation ◽  
Overall Acceptability ◽  
Phoenix Dactylifera L ◽  
Willingness To Buy

Introduction. Date press cake is a waste product of date juice making that can lead to potentially serious environmental problems if discarded in large amounts in open areas. Therefore, it needs to be utilized. Our study aimed to investigate the possibilities of using date press cake powder to formulate innovative ready-to-eat products – vegan biscuits and vegan protein bars. Study objects and methods. The food products under study were subjected to a palatability test, a nutritional value evaluation, a texture profile analysis, and a scanning electron microscopy, as well as a microbiological assay performed during 8 months of storage. Results and discussion. The palatability test showed that the biscuits supplemented with 10% date press cake had the best acceptable preference, compared to control, 5 and 15% date press cake samples. Our innovative vegan protein bar scored highest in overall acceptability, flavor, taste, texture, and willingness to buy, compared to the commercial vegan protein bar. Overall, our study showed that both of our products were safe to consume within 8 months. Additionally, our innovative protein bar and fortified biscuits had high proportions of the recommended dietary allowances for most nutrients for adolescents and athletes, especially for vegetarians. Conclusion. Date press cake can be successfully used as a food ingredient to produce new formulations of vegan protein bars. Additionally, it can be used as an alternative ingredient to improve the nutritional quality of vegan biscuits.

scholarly journals Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Yuanrong Zheng ◽  
Zhenmin Liu ◽  
Beihong Mo
Keyword(s):  
Chemical Composition ◽  
Storage Temperature ◽  
Profile Analysis ◽  
Textural Properties ◽  
Texture Profile Analysis ◽  
Chinese Market ◽  
Chinese Consumers ◽  
Logistic Regression Models ◽  
Texture Profile ◽  
And Storage

The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects of composition and temperature on textural properties of eight common varieties of sliced cheese were examined. The textural properties of sliced cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, and resilience, were measured by texture profile analysis after storage at 4 and 25°C for 4 h. Multivariate logistic regression models were established to describe the quantitative relationships of textural properties (dependent variables) to chemical composition and storage temperature (independent variables) of sliced cheeses. Results showed that protein, fat, moisture, and sodium chloride contents as well as storage temperature significantly affected the texture of sliced cheeses (P<0.05). In particular, fat in the dry matter and moisture in the nonfat substances were negatively correlated with firmness of sliced cheeses (P<0.05). As storage temperature rose from 4 to 25°C, the average values of firmness, chewiness, and resilience substantially declined by 42%, 45%, and 17%, respectively (P<0.05). This study provided reference data for adjusting chemical composition and storage temperature of common cheese products to obtain favorable texture for Chinese consumers, which thereby facilitated the localization of cheese industry in Chinese market.

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