Basella rubra fruit juice betalains as a colorant in food model systems and shelf‐life studies to determine their realistic usability

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Sandopu Sravan Kumar ◽  
Monisha Arya ◽  
Attar Singh Chauhan ◽  
Parvatam Giridhar
Keyword(s):  
Shelf Life ◽  
Fruit Juice ◽  
Model Systems ◽  
Shelf Life Studies ◽  
Food Model

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals Accelerated Shelf Life Studies: Testing Micronutrient Stability of New and Upgraded Food Aid Products

2017 ◽  
Vol 31 (S1) ◽  
Author(s):  
Nina Schlossman ◽  
Quentin Johnson ◽  
Lauren Wood ◽  
Nicole Coglianese ◽  
Vicky Santoso ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Aid ◽  
Shelf Life Studies

scholarly journals Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

2019 ◽  
Vol 8 (4) ◽  
pp. 1503-1507
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Quality Evaluation ◽  
Standard Procedure ◽  
Life Study ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Microbial Analysis ◽  
Retort Pouch ◽  
Shelf Life Studies

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

MICROBIOLOGICAL SHELF-LIFE STUDIES ON COMMERCIALLY MANUFACTURED YEAST

2008 ◽  
Vol 31 (5) ◽  
pp. 627-644 ◽  
Author(s):  
S.S. O'BRIEN ◽  
D. LINDSAY ◽  
A. VON HOLY
Keyword(s):  
Shelf Life ◽  
Shelf Life Studies

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

A Simple Method for Estimating the Extent of Surface Crystal Development on Colored Cheddar Cheese

1986 ◽  
Vol 49 (6) ◽  
pp. 421-422 ◽  
Author(s):  
STEPHEN T. DYBING ◽  
STEVEN A. BRUDVIG ◽  
JAMES A. WIEGAND ◽  
EMIL A. HUANG
Keyword(s):  
Crystal Growth ◽  
Shelf Life ◽  
Environmental Conditions ◽  
Cheddar Cheese ◽  
Simple Method ◽  
Flat Surfaces ◽  
White Cheese ◽  
Shelf Life Studies ◽  
Non Destructive ◽  
Surface Crystal

A simple, non-destructive method for estimating the extent of crystal development as white specks on the surface of colored Cheddar cheese is described. This method involves photocopying the surface of the cheese with a photocopier set at an exposure calibrated to clearly show the crystals. The photocopies of the cheese surface are then compared to a series of photocopies showing designated increases in crystal growth. Crystal development was rated as follows: 0 = no crystals, 1= light, 2 = medium, 3 = heavy, and 4 = very heavy to encrusted crystal development. The method does not disrupt or destroy the environmental conditions existing in the cheese package, allowing extended shelf life studies to be done on the same piece of cheese. However, the photocopy technique may not work as well with white cheese or cheeses without flat surfaces.

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