scholarly journals Physicochemical and color characteristic of the Bawakaraeng Forest Honey, South Sulawesi

2021 ◽  
Vol 886 (1) ◽  
pp. 012057
Author(s):  
Syahriati ◽  
Nur Fitriani UA ◽  
Husnah Latifah ◽  
Nirwana
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
National Standard ◽  
Total Sugar Content ◽  
Color Characteristics ◽  
Flower Nectar ◽  
Characteristics Analysis ◽  
L Value

Abstract Honey is a thick liquid produced by bees consisting of natural sugars derived from flower nectar or plant secretions. The content of monosaccharides and fructose causes the sweetness of honey, and glucose compounds are naturally found in honey derived from the juices of food carried by bees. This study aims to determine physicochemical and color characteristics of forest honey from Bawakaraeng Mountain with the quality of honey obtained in accordance with the Indonesian National Standard. Characterization of the physicochemical quality of total sugar content was measured using a refractometer, acidity by pH meter, and color characteristics by Hunter Methods using chromameter instruments. In the results, color characterization of forest honey L* 22.28-22.46; a* 3.30-3.37; b* 4.74-4.87, L value indicates a lightness level that tends to be dark and a yellow-red chromatic color range (YR). Then water content is 21.06%, total sugar content is 49.53%, and pH 4. Finally, physicochemical and color characteristics analysis of forest honey needs to be studied more rapidly on the content of bioactive compounds and their benefits for health. The potential of forest honey from the Sinjai Regency is a new functional food that provides high antioxidant content value and rich nutrients.

scholarly journals Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea

2021 ◽  
Vol 50 (3) ◽  
pp. 633-639
Author(s):  
Md Sakib Hossain ◽  
Rayhan Uddin ◽  
Pranti Barua ◽  
- Md Yasin ◽  
Mohammad Shameem Al Mamun ◽  
...  
Keyword(s):  
Sugar Content ◽  
Processing System ◽  
Quality Parameters ◽  
Tea Plant ◽  
Total Sugar ◽  
Plant Age ◽  
Carotenoid Content ◽  
Young Plant ◽  
Total Sugar Content

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10). Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

scholarly journals Vitamin C and Total Sugar Content Characterization on 31 Accessions of Banana Collection of Banana Germplasm Plants of Yogyakarta

2017 ◽  
Vol 6 (2) ◽  
pp. 53
Author(s):  
Siti Dewi Indrasari ◽  
Kristamtini Kristamtini ◽  
Endang Wisnu Wiranti
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Sugar Content ◽  
High Standard ◽  
Morphological Characterization ◽  
Total Sugar ◽  
Agricultural Technology ◽  
Total Sugar Content ◽  
Important Character

<p>Banana is one of the tropical fruits that people like because it tastes good and contains good nutritional value that beneficial for health.  The content of vitamin C and total sugar are an important character to complete the morphological characterization of banana accession that can be utilized by breeders in choosing accession as parent. The study aimed to determine the content of vitamin C and total sugar on 31 accessions of banana collection of Banana Germplasm Plants of Yogyakarta. The research was conducted at Banana Germplasm Plantation and Laboratory of Agricultural Technology Production of Gadjah Mada University, Yogyakarta from January to December 2016. The results indicated that 31 banana accessions showed their susceptibility to vitamin C content 60.42 <span style="text-decoration: underline;">+</span> 39.22 mg / 100 g and total sugar 22.06 <span style="text-decoration: underline;">+</span> 16.01%. High standard deviation values indicate the large diversity of banana accessions that were characterized, indicating that the accessions of each characterized banana were separate accessions of one another.</p>

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

2015 ◽  
Vol 1092-1093 ◽  
pp. 1561-1564
Author(s):  
Hui Yi Yang ◽  
Shu Qin Gu ◽  
Da Xin Lu ◽  
Yu Zhao ◽  
Cui Rong Wu
Keyword(s):  
Moisture Content ◽  
Acid Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Optimal Temperature ◽  
Drying Process ◽  
Tannin Content ◽  
Total Acid ◽  
Total Sugar Content

The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total acid content were 4.83% and 0.24% respectively.

scholarly journals Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

2015 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Heru Prono Widayat
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Quality Analysis ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Total Sugar Content ◽  
Crop Variety

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

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 PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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