scholarly journals Effect of Air Cooling and Vacuum Cooling Storage on the β-Carotene Content and Proximate Analysis (Water Content, pH, Total Protein and Content of Sugar) in Carrot

2017 ◽  
Vol 193 ◽  
pp. 012045 ◽  
Author(s):  
T Kusumaningsih ◽  
T Martini ◽  
K S Rini ◽  
L Okstafiyanti
Keyword(s):  
Water Content ◽  
Total Protein ◽  
Proximate Analysis ◽  
Air Cooling ◽  
Carotene Content ◽  
Vacuum Cooling ◽  
Β Carotene

scholarly journals EFFECT OF AIR COOLING AND VACUUM COOLING STORAGE ON PROXIMATE CONTENT (WATER, pH, PROTEIN AND SUGAR) AND β-CAROTENE OF KABOCHA YELLOW PUMPKIN (Cucurbita maxima L.)

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Lestari Okstafiyanti ◽  
Kartika Setia Rini
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Gravimetric Method ◽  
Air Cooling ◽  
Storage Process ◽  
Carotene Content ◽  
Validation Method ◽  
Vacuum Cooling ◽  
Water Ph ◽  
Β Carotene

<p align="center"><strong>ABSTRACT</strong></p><p>The aim of the research is to determine the effective storage technique between the air cooling and vacuum cooling technique during storage process (0, 4, 8 and 12 weeks) and to increase the shelf life of kabocha pumpkin. Parameters measured during storage process were β-carotene and proximate content (water, pH, protein and sugar). β-carotene content was analyzed by Spectrophotometer UV-VIS followed by validation method, water content by Gravimetric method, pH by pH meter, protein by Makro Kjehldal method, and sugar by Luff Schrool method.  </p><p>The validation method showed good result which is proved by linearity, accuracy, precission, LOD, LOQ, and recovery values were 0.988, 98.8%, 3.39-7.73%, 0.011 ppm, 0.016 ppm, and 112% respectively. During storage process, β-carotene content was greater decreased on air cooling storage. For proximate content showed that water content was greater decreased on vacuum cooling storage. pH and the protein content was decreased on  air cooling or vacuum cooling storage, but on air cooling was greater. Sugar content was increased during eight weeks and decreased on last week. From the result it can be seen that vacuum cooling storage was better technique for kabocha pumpkin.</p><p> </p><p>Keyword: <em>β</em>-carotene, air cooling, proximate, vacuum cooling</p><p> </p>

scholarly journals EFFECT OF AIR COOLING AND VACUUM COOLING STORAGE ON PROXIMATE CONTENT (WATER, pH, PROTEIN AND SUGAR) AND β-CAROTENE OF KABOCHA YELLOW PUMPKIN (Cucurbita maxima L.)

2017 ◽  
Vol 13 (2) ◽  
pp. 166
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Lestari Okstafiyanti ◽  
Kartika Setia Rini
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Gravimetric Method ◽  
Air Cooling ◽  
Storage Process ◽  
Carotene Content ◽  
Validation Method ◽  
Vacuum Cooling ◽  
Water Ph ◽  
Β Carotene

<p align="center"><strong>ABSTRACT</strong></p><p>The aim of the research is to determine the effective storage technique between the air cooling and vacuum cooling technique during storage process (0, 4, 8 and 12 weeks) and to increase the shelf life of kabocha pumpkin. Parameters measured during storage process were β-carotene and proximate content (water, pH, protein and sugar). β-carotene content was analyzed by Spectrophotometer UV-VIS followed by validation method, water content by Gravimetric method, pH by pH meter, protein by Makro Kjehldal method, and sugar by Luff Schrool method.  </p><p>The validation method showed good result which is proved by linearity, accuracy, precission, LOD, LOQ, and recovery values were 0.988, 98.8%, 3.39-7.73%, 0.011 ppm, 0.016 ppm, and 112% respectively. During storage process, β-carotene content was greater decreased on air cooling storage. For proximate content showed that water content was greater decreased on vacuum cooling storage. pH and the protein content was decreased on  air cooling or vacuum cooling storage, but on air cooling was greater. Sugar content was increased during eight weeks and decreased on last week. From the result it can be seen that vacuum cooling storage was better technique for kabocha pumpkin.</p><p> </p><p>Keyword: <em>β</em>-carotene, air cooling, proximate, vacuum cooling</p><p> </p>

scholarly journals Intersexual Partial Diploids of Phycomyces

Genetics ◽  
2001 ◽  
Vol 158 (2) ◽  
pp. 635-641
Author(s):  
Bina J Mehta ◽  
Enrique Cerdá-Olmedo
Keyword(s):  
Dry Mass ◽  
Sexual Cycle ◽  
Genetic Constitution ◽  
Phycomyces Blakesleeanus ◽  
Carotene Content ◽  
Sexual Interaction ◽  
Sexual Stimulation ◽  
Nuclear Composition ◽  
Opposite Sex ◽  
Β Carotene

Abstract Sexual interaction between strains of opposite sex in many fungi of the order Mucorales modifies hyphal morphology and increases the carotene content. The progeny of crosses of Phycomyces blakesleeanus usually include a small proportion of anomalous segregants that show these signs of sexual stimulation without a partner. We have analyzed the genetic constitution of such segregants from crosses that involved a carF mutation for overaccumulation of β-carotene and other markers. The new strains were diploids or partial diploids heterozygous for the sex markers. Diploidy was unknown in this fungus and in the Zygomycetes. Random chromosome losses during the vegetative growth of the diploid led to heterokaryosis in the coenocytic mycelia and eventually to sectors of various tints and mating behavior. The changes in the nuclear composition of the mycelia could be followed by selecting for individual nuclei. The results impose a reinterpretation of the sexual cycle of Phycomyces. Some of the intersexual strains that carried the carF mutation contained 25 mg β-carotene per gram of dry mass and were sufficiently stable for practical use in carotene production.

A study on the vitamin A activity of carotene in green fodder

1946 ◽  
Vol 36 (2) ◽  
pp. 95-99 ◽  
Author(s):  
B. C. Ray Sarkar ◽  
K. C. Sen
Keyword(s):  
Vitamin A ◽  
Relative Efficiency ◽  
Chemical Method ◽  
Plant Tissues ◽  
Carotene Content ◽  
A Value ◽  
Green Fodder ◽  
Biological Tests ◽  
Different Sources ◽  
Β Carotene

1. With the object of determining the vitamin A value of carotene in different green fodders, an investigation has been undertaken to study (i) the relation between the chemically determined carotene and its biological activity as compared with that of standard carotene, (ii) the purity of apparent carotene from different sources, (iii) absorption of carotene in rats, and (iv) the relative efficiency of the standard carotene and preformed vitamin A.2. Biological tests have shown that the chemical method of assay is a fair index of the true carotene content in green fodders, and carotene in the form of an extract is quite as effective in the system as that present in the plant tissues. β-Carotene appears to be predominant in these materials.

Lutein and β-carotene content of green leafy Brassica species grown under different conditions

LWT ◽  
2013 ◽  
Vol 53 (1) ◽  
pp. 378-381 ◽  
Author(s):  
Constance Reif ◽  
Eva Arrigoni ◽  
Florence Berger ◽  
Daniel Baumgartner ◽  
Laura Nyström
Keyword(s):  
Brassica Species ◽  
Carotene Content ◽  
Β Carotene

scholarly journals DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

2020 ◽  
Vol 82 (6) ◽  
pp. 71-78
Author(s):  
Zita Letviany Sarungallo ◽  
Budi Santoso ◽  
Risma Uli Situngkir ◽  
Mathelda Kurniaty Roreng ◽  
Meike Meilan Lisangan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Water Content ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Carotenoid Content ◽  
Fruit Oil ◽  
Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals Comparative studies on the effect of processing methods on the nutritional value of Basella alba, Talinum triangulare, Celosia argentea, Amaranthus hybridus and Gnetum africanum leaves

2021 ◽  
Vol 6 (3) ◽  
pp. 044-052
Author(s):  
Tawakaltu Abdulrasheed-Adeleke ◽  
Samson Onuche-Ojo Shaibu ◽  
Abdulhakeem Rotimi Agboola ◽  
Rabiat Unekwu Hamzah ◽  
Muhammad Haruna Garba
Keyword(s):  
Proximate Analysis ◽  
Nutritional Composition ◽  
Appreciable Amount ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Basella Alba ◽  
Preservation Method ◽  
Celosia Argentea ◽  
Talinum Triangulare ◽  
Β Carotene

The nutritional composition of vegetables is adversely affected by the method of processing for storage or preservation. This study was designed to determine the effect of blanching, boiling, and drying on the nutritional composition of selected vegetables using standard analytical methods. Proximate analysis was carried out on the fresh and processed leaf samples. Results obtained revealed that all the vegetables analyzed contained an appreciable amount of moisture, ash, protein, fiber, carbohydrate, β-carotene, and vitamins. Results also showed that all the processing methods employed significantly reduced (p < 0.05) the nutritional compositions of the vegetables studied. However, drying under the shade retained more nutrients compared to the other processing methods. Drying significantly increased (p < 0.05) the carbohydrate and protein contents of all the leaves (79.92 % & 7.51 % respectively in Basella alba, 66.74 % & 12.09 % respectively in Amaranthus hybridus, 82.56 % & 10.07 % respectively in Celosia argentea, 70.77 % & 13.05 % respectively in Gnetum africanum and 89.12 % & 4.70 % respectively in Talinum triangulare) compared to blanching, boiling and the control. Thus, from the three processing methods studied, drying was the most effective processing method that retained nutrients and is, therefore, a good preservation method for the vegetables.

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