scholarly journals Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Nancy Lovera ◽  
Laura Ramallo ◽  
Viviana Salvadori
Keyword(s):  
Product Quality ◽  
Calcium Gluconate ◽  
Calcium Concentration ◽  
Calcium Content ◽  
Fresh Fruit ◽  
Calcium Lactate ◽  
Surface Color ◽  
Calcium Source ◽  
Positive Effect ◽  
Maximum Content

Calcium impregnation is used as a pretreatment in the processing of papaya in syrup. The effect of process temperature (30 and 45°C), calcium source (calcium gluconate and calcium lactate), calcium concentration (0.5 and 1.5% w/w), and pH (4.2 and 6) were studied. The mineral source affected significantly the calcium uptake and the fruit firmness, and therefore, the product quality maximum content of calcium in the fruit was 240 and 72 mg/100 g fresh fruit in 8 h of treatment with calcium lactate and calcium gluconate, respectively. Greater firmness was observed in samples impregnated with calcium lactate. Impregnation treatments did not affect the surface color of fruit. Finally, the effect of cooking in sucrose syrup on product quality attributes (calcium retention, firmness, and color) was analyzed. Cooking in syrup had a positive effect on tissue firmness, despite the decrease of calcium content. During cooking in syrup, calcium content of treated fruit decreased between 9% and 37%. However, the calcium content of fruit in syrup was up to 6 times higher than in fresh fruit. Moreover, the cooking stage had a strong influence on color parameters, leading to a processed product darker than fresh fruit.

scholarly journals Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

2021 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  
Keyword(s):  
Drinking Water ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Calcium Concentration ◽  
Threshold Value ◽  
Calcium Lactate ◽  
Sensory Threshold ◽  
Calcium Salts ◽  
Test Methodology ◽  
Value Estimation

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

scholarly journals Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water

2022 ◽  
Vol 5 ◽  
pp. 151
Author(s):  
Gabriela Cormick ◽  
Natalia Matamoros ◽  
Iris B. Romero ◽  
Surya M. Perez ◽  
Cintia White ◽  
...  
Keyword(s):  
Drinking Water ◽  
Calcium Chloride ◽  
Calcium Gluconate ◽  
Calcium Concentration ◽  
Threshold Value ◽  
Calcium Lactate ◽  
Sensory Threshold ◽  
Calcium Salts ◽  
Test Methodology ◽  
Value Estimation

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.

scholarly journals Influence of Calcium Lactate and Tripotassium Citrate on the Production of Stable and Acceptable Calcium-Enriched Soymilk

2020 ◽  
pp. 40-52
Author(s):  
Victor Christian Kaharso ◽  
Bertrand Muhoza ◽  
Steven Suryoprabowo ◽  
Yufei Hua ◽  
Caimeng Zhang
Keyword(s):  
Chelating Agents ◽  
Particle Diameter ◽  
Titratable Acidity ◽  
Calcium Content ◽  
Nutritional Composition ◽  
Ion Conductivity ◽  
Calcium Lactate ◽  
Visual Appearance ◽  
Overall Acceptability ◽  
Calcium Source

In the current study, calcium lactate (ca-lactate) was used as a calcium source and tripotassium citrate (TPC) as chelating agents to produce calcium-enriched soymilk with calcium content equivalent to cow’s milk (120 mg/100mL). Physicochemical properties of calcium-enriched soymilk, including nutritional composition, pH, titratable acidity, particle diameter, sedimentation, viscosity, ion conductivity, and sensory evaluation were investigated. Our results showed significant differences (P<.05) in moisture, ash content, titratable acidity, and ion conductivity after calcium and TPC were added. Moreover, the addition of calcium decreased the pH of soymilk from 6.69 to 6.21-6.51. The higher concentration of calcium also increased the calcium content, particle diameter, sedimentation, and viscosity, while the reverse results were shown when TPC was added. The intensities perceived of mouthfeel, visual appearance, and overall acceptability were greatly varied among calcium-enriched soymilks. The exact proportion of ca-lactate and TPC were able to produce calcium-enriched soymilk regarding higher stability during storage and great acceptability of the final product.

scholarly journals Co-Treatment of Purified Annatto Oil (Bixa orellana L.) and Its Granules (Chronic®) Improves the Blood Lipid Profile and Bone Protective Effects of Testosterone in the Orchiectomy-Induced Osteoporosis in Wistar Rats

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4720
Author(s):  
Arlindo César Matias Pereira ◽  
Helison de Oliveira Carvalho ◽  
Danna Emanuelle Santos Gonçalves ◽  
Karyny Roberta Tavares Picanço ◽  
Abrahão Victor Tavares de Lima Teixeira dos dos Santos ◽  
...  
Keyword(s):  
Lipid Profile ◽  
Wistar Rats ◽  
Calcium Concentration ◽  
Calcium Content ◽  
Blood Lipid ◽  
Atomic Absorption Spectrophotometry ◽  
Protective Effects ◽  
Blood Lipid Profile ◽  
Bone Calcium ◽  
Weight Structure

This study aimed to evaluate and compare the effects of co-treatment with purified annatto oil (PAO) or its granules (GRA, Chronic®) with that of testosterone on the orchiectomy-induced osteoporosis in Wistar rats. After surgery, rats were treated from day 7 until day 45 with testosterone only (TES, 7 mg/kg, IM) or TES + PAO or GRA (200 mg/kg, p.o.). The following parameters were evaluated: food/water intake, weight, HDL, LDL, glucose, triglycerides (TG), total cholesterol (TC), alkaline phosphatase levels, blood phosphorus and calcium contents, femur weight, structure (through scanning electron microscopy), and calcium content (through atomic absorption spectrophotometry). Our results show that orchiectomy could significantly change the blood lipid profile and decrease bone integrity parameters. Testosterone reposition alone could improve some endpoints, including LDL, TC, bone weight, and bone calcium concentration. However, other parameters were not significantly improved. Co-treatment with PAO or GRA improved the blood lipid profile and bone integrity more significantly and improved some endpoints not affected by testosterone reposition alone (such as TG levels and trabeculae sizes). The results suggest that co-treatment with annatto products improved the blood lipid profile and the anti-osteoporosis effects of testosterone. Overall, GRA had better results than PAO.

PENGARUH KUALITAS PELAYANAN, KUALITAS PRODUK DAN KEPERCAYAAN TERHADAP LOYALITAS PELANGGAN AROMANIA PARFUMERY DI KOTA BENGKULU

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Sri Ekowati ◽  
Selamat Riyadi
Keyword(s):  
Service Quality ◽  
Product Quality ◽  
Customer Loyalty ◽  
Hypothesis Test ◽  
Linear Regression Analysis ◽  
Sampling Technique ◽  
Multiple Linear Regression Analysis ◽  
Quality Product ◽  
Using Data ◽  
Positive Effect

ABSTRACTThis study aims to determine the effect of service quality, product quality and  trust on customer loyalty aromania parfumery Bengkulu. This type of research is a survey research with a quantitative approach, the object of this research is the consumers in Aromania parfumery, which is precisely located on Jl. Kapuas Raya, Lingkar Barat, Kec. Gading Cempaka, Bengkulu City. with the sampling method, namely non-propability technique, namely insidential sampling technique. The number of respondents in this study were 105 people. The data collection method used a questionnaire. By using data analysis techniques using Multiple Linear Regression Analysis Test, and Hypothesis Test, namely test t and test f. The results of this study can be concluded that the variable service quality Aromania parfumery has a positive effect on customer loyalty, product quality has a positive effect on customer loyalty, and trust has a positive effect on customer loyalty.Keywords: Service Quality, Product Quality, Customer Trust and Loyalty.

DETERMINAN NILAI PELANGGAN & IMPLIKASINYA TERHADAP LOYALITAS KONSUMEN DI BANK SYARIAH WILAYAH DKI JAKARTA

2019 ◽  
Vol 3 (2) ◽  
pp. 144-165
Author(s):  
Hanan Wihasto
Keyword(s):  
Product Quality ◽  
Customer Value ◽  
Distribution Channels ◽  
Marketing Communications ◽  
Survey Method ◽  
Marketing Communication ◽  
Consumer Loyalty ◽  
Significant Positive Effect ◽  
Dominant Contribution ◽  
Positive Effect

The purpose of this study was to determine and analyze the effect of Marketing Communications on Customer Value. To know and analyze the influence of product quality on Customer Value. To know and analyze the influence of Distribution Channels for Customer Value. To know and analyze the effect of Marketing Communications, Product Quality and Distribution Channels together on Customer Value. To know and analyze the impact of the Consumer LoyaltyMarketing Communications. To know and analyze the influence of product quality on Consumer Loyalty. To know and analyze the influence of Distribution Channels for Consumer Loyalty. To know and analyze the effect on the Customer Value Customer Loyalty. To know and analyze the effect of Marketing Communications, Product Quality, Distribution Channels andCustomer Value jointly against Consumer Loyalty. The method used is survey method descriptive and explanatory survey with asample size of 435 respondents, as well as data analysis method used is SEM (Structural Equation Modelling) with LISREL 8.80. Based on the results of the study, then obtained the following findings: Marketing Communications positive and significant impact on Customer Value. Product quality and significant positive effect on Customer Value. Distribution Channels positive and significant impact on Customer Value. Marketing Communication, Product Quality and Distribution Channels simultaneously positive and significant impact on Customer Value. Partially Marketing Communications dominant contribution in influencing the Customer Value. Marketing Communications positive and significant impact on consumer loyalty. Product quality and significant positive effect on consumer loyalty. Distribution Channels positive and significant impact on consumer loyalty. Customer Value positive and significant impact on consumer loyalty. Marketing Communication, Product Quality, Distribution Channels and Customer Value simultaneously positive and significant impact on consumer loyalty. Partially Marketing Communications dominant contribution in influencing consumer loyalty.  

scholarly journals Pengaruh Kualitas Layanan dan Kualitas Produk Terhadap Kepuasan Nasabah Bank

2020 ◽  
Vol 1 (02) ◽  
pp. 133-140
Author(s):  
Meli Andriyani ◽  
Riski Ardianto
Keyword(s):  
Regression Analysis ◽  
Linear Regression ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Multiple Linear Regression ◽  
Product Quality ◽  
Linear Regression Analysis ◽  
Multiple Linear Regression Analysis ◽  
Research Data ◽  
Positive Effect

The bank as a service company places great importance on satisfaction through services and products. The purpose of this study was to determine the effect of service quality and product quality on customer satisfaction. The research was conducted by distributing questionnaires to 100 respondents, namely bank customers who live and have bank accounts in the Cibubur area. The research data were analyzed using multiple linear regression analysis. The study found that service quality did not affect customer satisfaction, while product quality had a positive effect on customer satisfaction.

scholarly journals Development of Immediate Release Tablets Containing Calcium Lactate Synthetized from Black Sea Mussel Shells

Marine Drugs ◽  
2022 ◽  
Vol 20 (1) ◽  
pp. 45
Author(s):  
Magdalena Mititelu ◽  
Elena Moroșan ◽  
Anca Cecilia Nicoară ◽  
Ana Andreea Secăreanu ◽  
Adina Magdalena Musuc ◽  
...  
Keyword(s):  
Black Sea ◽  
Pharmaceutical Preparations ◽  
Chemical Compounds ◽  
Immediate Release ◽  
Calcium Lactate ◽  
Calcium Source ◽  
Potential Applications ◽  
Mussel Shells ◽  
Physical And Chemical ◽  
By Products

Nowadays, the use of marine by-products as precursor materials has gained great interest in the extraction and production of chemical compounds with suitable properties and possible pharmaceutical applications. The present paper presents the development of a new immediate release tablet containing calcium lactate obtained from Black Sea mussel shells. Compared with other calcium salts, calcium lactate has good solubility and bioavailability. In the pharmaceutical preparations, calcium lactate was extensively utilized as a calcium source for preventing and treating calcium deficiencies. The physical and chemical characteristics of synthesized calcium lactate were evaluated using Fourier Transform Infrared Spectroscopy, X-ray diffraction analysis and thermal analysis. Further, the various pharmacotechnical properties of the calcium lactate obtained from mussel shells were determined in comparison with an industrial used direct compressible Calcium lactate DC (PURACAL®). The obtained results suggest that mussel shell by-products are suitable for the development of chemical compounds with potential applications in the pharmaceutical domain.

scholarly journals Pengaruh Modal Usaha, Kualitas Produk, Jaringan Wirausaha Terhadap Kelangsungan Usaha UMKM Madu Sari Lanceng

2021 ◽  
Vol 1 (2) ◽  
pp. 175-184
Author(s):  
Junedi ◽  
Mustika Dwi Arumsari
Keyword(s):  
Statistical Analysis ◽  
Data Collection ◽  
Product Quality ◽  
Small And Medium Enterprises ◽  
Analysis Data ◽  
Quantitative Approach ◽  
Business Continuity ◽  
Entrepreneurial Networks ◽  
Medium Enterprises ◽  
Positive Effect

Usaha Mikro Kecil dan Menengah (UMKM) memiliki kontribusi atas Pendapatan Domestik Bruto (PDB) rata-rata sebesar 60% sehingga kelangsungan usahanya perlu dipertahankan dengan mengenali faktor-faktornya. Penelitian ini bertujuan untuk menganalisis pengaruh modal usaha, kualitas produk, dan jaringan wirausaha terhadap kelangsungan usaha UMKM Madu Sari Lanceng. Pendekatan yang digunakan dalam penelitian ini adalah pendekatan kuantitatif, dan menggunakan analisis statistik. Pengumpulan data berupa kuesioner kepada 22 pelaku UMKM Madu Sari Lanceng di Nglipar, Gunungkidul. Hasil analisis memberikan gambaran:  a) Modal Usaha dan Jaringan Wirausaha tidak berpengaruh terhadap Kelangsungan Usaha; b). Kualitas Produk berpengaruh positif terhadap kelangsungan usaha. Micro Small and Medium Enterprises (MSMEs) have a contribution to the average Gross Domestic Income (GDP) of 60% so that their business continuity needs to be maintained by recognizing the factors. This research aims to analyze the influence of business capital, product quality, and entrepreneurial networks on the business continuity of Madu Sari Lanceng MSMEs. The approach used in this research is a quantitative approach, and uses statistical analysis. Data collection in the form of questionnaires to 22 MSME madu sari lanceng actors in Nglipar, Gunungkidul. The results of the analysis provide an overview: a) Business Capital and Entrepreneurial Network have no effect on Business Continuity; b). Product Quality has a positive effect on business continuity

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