PHYSICO-CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMS

2010 ◽  
Vol 33 ◽  
pp. 216-229 ◽  
Author(s):  
J. JOAS ◽  
M. LE BLANC ◽  
C. BEAUMONT ◽  
T. MICHELS
Keyword(s):  
Sensory Evaluation ◽  
Bactris Gasipaes ◽  
Chemical Analyses ◽  
Minimal Processing ◽  
Physico Chemical

scholarly journals Preparation of wine from fruits of Musa accuminata and Ananas comosus; its physico-chemical analyses and sensory evaluation

2018 ◽  
Vol 5 (6) ◽  
Author(s):  
Enrika Joy Ajit ◽  
Dilna Dominic ◽  
Faseela Farook ◽  
Athira Promod ◽  
Bhagya MS Kumar ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Ananas Comosus ◽  
Chemical Analyses ◽  
Physico Chemical

Evaluation of tendering effect from date seed extract (P. dactalytera) in knuckle part meat

2021 ◽  
Vol 6 (1) ◽  
pp. 23-26
Author(s):  
Maryana Mohamad Nor ◽  
Lukman Ismail ◽  
Siti Nuurul Huda Mohammad Azmin ◽  
Ikhmal Hisham Abdul Halim
Keyword(s):  
Sensory Evaluation ◽  
Aqueous Extract ◽  
Animal Feed ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Positive Control ◽  
Date Seed ◽  
Physico Chemical ◽  
Cooked Meat

Phoenic dactylifera (date) is a species of flowering plants in the family of Arecaceae. Date seeds are considered as a waste from many processing that produced plants pitted date, confectionery date syrup and date itself. Currently, the seeds are used mainly for animal feed in the cattle and chicken industry. In 2004, about 863,000 tonnes of date seeds are produced out of 6.9 million tonnes date. Tenderness is the major concern that affecting consumer acceptance of beef in meat industry. This study was carried out in order to investigate the effects of the bioactive compound extracted from date seed as a tenderizing agent in meat. Extraction of date seeds used a different method of extraction (Soxhlet and Maceration). The application of extracted on knuckle part of beef were performed and papain was used as a positive control and followed by the sensory evaluation. The analysis of cooked meat was performed in order to analyze the physico-chemical properties of date seeds extract. The result from the study revealed that the aqueous extract (maceration techniques) gave the best percentage of the total yield recovery with 28.44%. The physico-chemical properties of cooked meat showed the reducing of pH value after cooking. Meanwhile for the cooking yield, result showed that almost 86% of water losses during cooking for aqueous extract and positive control and 96% for negative control. According to the sensory evaluation of the cooked meat, scoring test and hedonic test were performed using One Way Anova. The result for texture is 6.10±2.1, juiceness is 5.87±1.76 and taste is 6.80±1.34. All attributes have no significant different at p <0.05 between aqueos extract, and positive control. A general acceptance shows that no significant different between aqueos extract (6.50±2.0) and positive control (7.13±1.98). The result suggested that the tenderization effect of date seed improved the textural properties of knuckle part meat and have potential for tenderization purpose in food industry.

scholarly journals Total synthesis of [ 15 N]-labelled C6-substituted purines from [ 15 N]-formamide—easy preparation of isotopically labelled cytokinins and derivatives

2018 ◽  
Vol 5 (11) ◽  
pp. 181322 ◽  
Author(s):  
Jan Buček ◽  
Marek Zatloukal ◽  
Libor Havlíček ◽  
Lucie Plíhalová ◽  
Tomáš Pospíšil ◽  
...  
Keyword(s):  
Total Synthesis ◽  
Metabolic Profiling ◽  
Growth Regulation ◽  
Plant Tissues ◽  
Chemical Analyses ◽  
Purine Derivatives ◽  
Biological Matrices ◽  
Physico Chemical ◽  
Plant Growth Regulation

Cytokinins (CKs) and their metabolites and derivatives are essential for cell division, plant growth regulation and development. They are typically found at minute concentrations in plant tissues containing very complicated biological matrices. Therefore, defined standards labelled with stable isotopes are required for precise metabolic profiling and quantification of CKs, as well as in vivo elucidation of CK biosynthesis in various plant species. In this work, 11 [ 15 N]-labelled C6-purine derivatives were prepared, among them 5 aromatic ( 4, 5, 6, 7, 8 ) and 3 isoprenoid ( 9, 10, 11 ) CKs. Compared to current methods, optimized syntheses of 6-amino-9H-[ 15 N 5 ]-purine (adenine) and 6-chloro-9H-[ 15 N 4 ]-purine (6-chloropurine) were performed to achieve more effective, selective and generally easier approaches. The chemical identity and purity of prepared compounds were confirmed by physico-chemical analyses (TLC; HRMS; HPLC–MS; 1 H, 13 C, 15 N NMR). The presented approach is applicable for the synthesis of any other desired [ 15 N 4 ]-labelled C6-substituted purine derivatives.

Investigation on full 6" masks using innovative solutions for direct physico-chemical analyses of mask contamination and haze

2011 ◽  
Author(s):  
L. Dussault ◽  
B. Pelissier ◽  
F. Dufaye ◽  
S. Gough ◽  
J. Hamonne ◽  
...  
Keyword(s):  
Chemical Analyses ◽  
Physico Chemical ◽  
Innovative Solutions

scholarly journals Development of Healthy Snack from Sa-med Mushroom (Boletus griseipurpureus Corner)

2020 ◽  
Vol 17 (11) ◽  
pp. 1157-1167
Author(s):  
Chanakan KHEMTHONG ◽  
Rungrat CHAMCHAN ◽  
Uthaiwan SUTTISUNSANEE ◽  
Somsri CHAROENKIATKUL ◽  
Chaowanee CHUPEERACH ◽  
...  
Keyword(s):  
Angiotensin Converting Enzyme ◽  
Sensory Evaluation ◽  
Antioxidant Activities ◽  
Chemical Properties ◽  
Converting Enzyme ◽  
High Fiber ◽  
Low Sodium ◽  
Physico Chemical ◽  
Inhibitory Activities ◽  
Alpha Glucosidase

This study investigated alpha-glucosidase and angiotensin-converting enzyme inhibitory activities of Sa-med mushroom powder. Healthy snack had been developed by varying 3 levels of Sa-med mushroom powder at 10, 12 and 14 % (w/w) and determined its physico-chemical properties and sensory evaluation. The results showed that anti-alpha-glucosidase activity and anti-angiotensin-converting activities of Sa-med mushroom powder were at 59 and 93 %, respectively. As the results of healthy snack, lightness (L*) and extended ratio were decreased, but redness (a*) and bulk density were increased with higher amounts of Sa-med mushroom powder in the formulation (p < 0.05). However, hardness and crispiness were not significantly different. For sensory evaluation, healthy snack with 14 % Sa-med mushroom powder had the highest overall liking score of 7.6 (like moderately to like very much). Finally, the nutritional values of developed snack revealed that protein and fiber were increased by 3 and 18 times, while carbohydrate was decreased by 15 %. In addition, the mushroom snack could be claimed as a “source of protein”, “high fiber” and “low sodium”. This snack also had phenolic compounds, antioxidant activities and alpha-glucosidase, and angiotensin-converting enzyme inhibitory activities. According to consumer acceptability test (n = 300), the acceptability level was 95 %, in which around 64 % of the subjects were interested in buying the product.

Sign in / Sign up

Export Citation Format

Share Document