scholarly journals Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

2017 ◽  
Vol 5 (2) ◽  
pp. 168-174 ◽  
Author(s):  
Anil Panghal ◽  
Vikas Kumar ◽  
Sanju Dhull ◽  
Yogesh Gat ◽  
Navnidhi Chhikara
Keyword(s):  
New Product Development ◽  
Nutritional Value ◽  
Dairy Industry ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Environmental Pollutant ◽  
Soluble Solids ◽  
Microbial Quality ◽  
Industry Waste ◽  
Overall Acceptability

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization.

scholarly journals Physicochemical quality, antioxidant capacity and nutritional value of edible flowers of some wild dahlia species

2019 ◽  
Vol 31 (2) ◽  
pp. 331-342 ◽  
Author(s):  
Esteban Arturo Rivera Espejel ◽  
Oscar Cruz Alvarez ◽  
José Merced Mejía Muñoz ◽  
María del Rosario García Mateos ◽  
María Teresa Beryl Colinas León ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Eating Habits ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Fresh Weight ◽  
High Concentration ◽  
Physicochemical Quality ◽  
Centre Of Origin

AbstractMexico is the centre of origin and domestication of the dahlia, which has the widest distribution worldwide as an ornamental plant; however, due to changes in eating habits in some sectors of the population (vegetarians and vegans), it has also been incorporated as an ingredient in the gastronomic field. The aim of this research was to determine the attributes of physicochemical quality, antioxidant capacity and nutritional value of ligulate flowers of some wild dahlia species. A completely randomized experimental design with five repetitions was used. Fresh weight, total titratable acidity (TTA), total soluble solids (TSS), ascorbic acid (AA), colour, total phenols (TP), total flavonoids (TFl), total anthocyanins (TAn), antioxidant capacity (AC) and proximate composition were evaluated. The highest fresh weight was observed in D. × hortorum, with similar values among its different flower colours. Likewise, D. merckii and D. coccinea stood out for their high TTA value; however, D. coccinea also had the highest AA content (0.77-0.9 mg g−1 FW), TP (12.87-19.92 mg GAE g−1 FW), TFl (6.78-11.32 mg QE g−1 DW) and AC (47.28-60.43 mg AAEVC g−1 FW). On the other hand, D. campanulata was notable for its high levels of moisture, fat and raw fibre; similarly, D. coccinea stood out for its high amounts of dry matter and total carbohydrates. The ligulate flowers of wild dahlias have a high concentration of bioactive compounds and a nutritional composition with beneficial contributions to health care, so they could be used for consumption as fresh products.

scholarly journals Nutritional composition of Brazilian native species of Campomanesia spp.

2020 ◽  
Vol 9 (7) ◽  
pp. e428974151
Author(s):  
Silvani Verruck ◽  
Anildo Cunha Junior ◽  
Marcelo Maraschin ◽  
Nei Fronza ◽  
Jean Carlos Budke ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cultural Values ◽  
Native Species ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Scientific Data ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Mineral Contents

Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products.

scholarly journals Effect of Arthrospira Microalga Fortification on Physicochemical Properties of Yogurt

2020 ◽  
pp. 531-540
Author(s):  
Wanida Pan-utai ◽  
Jariya Atkonghan ◽  
Tipakorn Onsamark ◽  
Wachiraya Imthalay
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Ph Value ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Nutritional Composition ◽  
Natural Food ◽  
Food Ingredient ◽  
Fresh Biomass ◽  
Green Microalga

Arthrospira (Spirulina) platensis, a blue-green microalga, is a rich source of organic nutrients. Microalgae are used as food supplements with enhanced nutritional and functional values. Consumption of fermented milk products such as yogurt has recently increased. Both oven-dried and fresh Arthrospira biomass supplemented into yogurt at different concentrations of 0.1, 0.3, and 0.5% (w/v) and 1, 5, and 10% (v/v), respectively improved physicochemical properties. Arthrospira supplemented in yogurt fermentation gave faster decrease in pH value with green color index of finished yogurt. Oven drying is a convenient method; however, fresh biomass gave similar nutritional value with higher C-phycocyanin content. During storage, pH, titratable acidity, and color of yogurt showed negligible variations. Results indicated that Arthrospira increased both nutritional composition and functional properties of yogurt as a natural food ingredient.

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals Relationship between Sensory and Instrumental Analysis for Tomato Flavor

1998 ◽  
Vol 123 (5) ◽  
pp. 906-915 ◽  
Author(s):  
E.A. Baldwin ◽  
J.W. Scott ◽  
M.A. Einstein ◽  
T.M.M. Malundo ◽  
B.T. Carr ◽  
...  
Keyword(s):  
Panel Data ◽  
Descriptive Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Line Scale ◽  
Trained Panel ◽  
Tomato Cultivars ◽  
Sensory Responses

The major components of flavor in tomato (Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis-3-hexenol correlated with overall acceptability (P = 0.05); SE, SE/TA (P≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one (P = 0.11) with tomato-like flavor; SE, pH, cis-3-hexenal, trans-2-hexenal, hexanal, cis-3-hexenol, geranylacetone, 2+3-methylbutanol, trans-2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane (P≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis-3-hexenal with sourness (P≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste (P=0.09) and SS with astringency, bitter aftertaste, and saltiness (P≤0.07) for trained panel data. In addition to the above mentioned flavor volatiles, methanol and 1-penten-3-one significantly affected sensory responses (P = 0.13) for certain aroma descriptors. Levels of aroma compounds affected perception of sweetness and sourness and measurements of SS showed a closer relationship to sourness, astringency, and bitterness than to sweetness.

scholarly journals Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ayon Tarafdar ◽  
Barjinder Pal Kaur
Keyword(s):  
Electrical Conductivity ◽  
Mineral Composition ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sugarcane Juice ◽  
Soluble Solids ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Filtration Effect ◽  
Interaction Chamber

This work evaluated the effect of microfluidization at different pressure (50, 100, 150, and 200 MPa)-cycle (1, 3, 5, 7) combinations on the physicochemical (total soluble solids, titratable acidity, pH, and electrical conductivity), sensory, and metal/mineral composition of sugarcane juice which was previously unexplored. Juice extracted from blanched sugarcane stems (var Co 0238) was microfluidized, and the analysis for different parameters was conducted using standard protocols. The mineral/metal composition was determined using ICP-OES following a wet digestion method. Results showed that TSS decreased from 18.88 °Brix to a range of 10.15–15.7 °Brix with the former (lower value) being due to the release of insoluble matter after microfluidization which was further solubilised at higher processing cycles (as in the latter). The pH did not vary significantly as compared to control and was in the range of 5.2–5.7. However, a decrease in titratable acidity (0.1–0.26%) was found as compared to control (0.26%). The electrical conductivity of microfluidized sugarcane juice varied from 4.45 to 5.12 mS as compared to 4.95 mS for control. Metal/mineral analysis showed rich reserves of magnesium, phosphorus, potassium, and calcium in sugarcane juice which degraded after microfluidization perhaps due to filtration effect caused by the micropore in the interaction chamber of the microfluidizer. The sensory score showed acceptability of the juice after microfluidization (overall acceptability ∼7).

scholarly journals Physicochemical Quality, Antioxidant Capacity and Nutritional Value in Tuberous Roots of Some Wild Dahlia Species

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Esteban A. RIVERA-ESPEJEL ◽  
Oscar CRUZ-ALVAREZ ◽  
José M. MEJÍA-MUÑOZ ◽  
María R. GARCÍA-MATEOS ◽  
María T.B. COLINAS-LEÓN ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Block Design ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Digital Object Identifier ◽  
Physicochemical Quality ◽  
Tuberous Roots ◽  
Randomized Complete Block Design ◽  
Selection Of

The aim of this research was to evaluate the physicochemical quality, antioxidant capacity and nutritional value in tuberous roots of some wild dahlia species. The experiment was carried out in the Department of Plant Science of the Autonomous University Chapingo, Mexico. Plants were established in a randomized complete block design with five replications. The total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenols (TP), antioxidant capacity (AC), inulin and its proximate composition were evaluated. Among the materials analyzed, the most outstanding wild species were Dahlia campanulata, D. coccinea and D. brevis, where D. campanulata stood out for its concentration of VC (0.05 mg 100 g-1), AC (1.88 mg VCEAC g-1), inulin, DM and TC (72.25, 24.38 and 88.37%, respectively), however, the inulin content was similar to D. coccinea (66.17%), which was also outstanding with respect to the content of TP (1.74 mg GA g-1). Likewise, D. brevis presented the highest values of RFi (5.49%) and A (78.42%). According to our results, the tuberous roots of wild dahlia species can be used as food, as well as being a source of selection of traits of nutraceutic interest for genetic improvement.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********  

Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

2019 ◽  
Vol 50 (5) ◽  
pp. 871-883 ◽  
Author(s):  
Mariana Crivelari Da Cunha ◽  
Patrícia da Silva Machado ◽  
Ana Beatriz Silva Araújo ◽  
Elisângela Elena Nunes Carvalho ◽  
Eduardo Valério de Barros Vilas Boas
Keyword(s):  
Storage Time ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Content Type ◽  
Sensory Acceptance ◽  
Byrsonima Crassifolia ◽  
Pulp Processing ◽  
Glass Packaging

Purpose The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

Acceptability of ellagitannin powder as an additive in preparation of sharbet

2016 ◽  
Vol 46 (6) ◽  
pp. 753-765 ◽  
Author(s):  
Satish Chandra Kushwaha ◽  
Pradyuman Kumar
Keyword(s):  
Principal Component ◽  
Sensory Attributes ◽  
Market Potential ◽  
Soluble Solids ◽  
Sensory Panel ◽  
Content Type ◽  
Industry Waste ◽  
Overall Acceptability ◽  
Large Scope ◽  
Chemical Attributes

Purpose The purpose of this study is to look at the application of ellagitannin (ET) powder in sharbet (sugar syrup-based drink) as an additive to produce a polyphenol-enriched drink. ETs are important polyphenols extracted from pomegranate peel (an underutilized juice industry waste). ETs are known for many functional properties such as antioxidative, antibacterial and coloring agent. Naturally, sharbet lacks in polyphenol content; hence, there is a large scope to enhance the functional property of sharbet by addition of ellagitannin powder (ETP) as an additive. Design/methodology/approach ETP at different concentrations (2, 10, 20, 30, 40 and 50 mg/100 ml sharbet) was applied in plain sharbet (EPS) and lemon-flavored sharbet (ELS). Each concentration of both types of sharbet was analyzed for physicochemical parameters and sensory attributes by sensory panel. Data were analyzed by using statistical tools (t-test, ANOVA, PCA and graphs) and finding the acceptability of ETP application in sharbet. Findings Each concentration of both sharbets was analyzed for chemical attributes, i.e. color (L, a, b) ranges (65.81-51.33, −0.24-0.24, −1.57-2.06, respectively), pH (6.30-3.95), titrable acidity as citric acid (0.01-0.1 per cent), total soluble solids (14.7-14.9 per cent), antioxidant activity as DPPH (12.6-71.6 per cent in EPS and 15.5-75.3 per cent in ELS) and sensory analysis (on Hedonic Scale) for sensory attributes, i.e. color, odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml sharbet was showed to have the highest acceptability index (92.13 and 91.67 per cent) in terms of overall acceptability by sensory panel. It is evident that the addition of ET in polyphenol-deficient beverages could be a market potential toward production of neutraceutical beverages which have antioxidative effects, good taste and are widely accepted. Originality/value In view of the neutraceutical food development, ETs could be a major polyphenolic component to fulfill the human health requirement. This research can be helpful for commercialization of ETs by the beverage industry.

Sign in / Sign up

Export Citation Format

Share Document