scholarly journals Study of Soup Mix Incorporated with Starch Extract from Mango “Mangifera indica” Seed Kernels

2018 ◽  
Vol 6 (3) ◽  
pp. 816-825 ◽  
Author(s):  
SHILPA YATNATTI ◽  
D. VIJAYALAKSHMI
Keyword(s):  
Shelf Life ◽  
Corn Starch ◽  
Mangifera Indica ◽  
Storage Period ◽  
Oil Extraction ◽  
Processing Waste ◽  
Storage Study ◽  
Significant Difference ◽  
Cent Level ◽  
Mango Seed

Mango processing generates kernels and peels as waste which accounts for 40-60 per cent. Mango kernels most often used as by-product for extraction of oil. The residue left after oil extraction is generally considered as waste but studies revealed that it has sufficient amount of starch. Present study was undertaken to extract starch from mango seed kernels, to investigate level of incorporation of starch extract into soup mix and to study its shelf life. Mango seeds were procured from processing industry and kernels were isolated manually from its seed coat. Starch was extracted from kernels. Extracted starch was incorporated in soup mix by replacing corn starch at 25, 50 and 75 per cent. Best accepted sample was kept for storage study in comparison with control for two months. Results revealed recovery of starch was 50.5 g per 100 g of kernels. Starch extract incorporated soup mix was best accepted at 50 per cent level and this sample was kept for storage study in comparison with control soup mix where 100 per cent corn starch was used. Over the storage period sensory scores for soups prepared with soup mixes were observed to be acceptable indicating two months of shelf-life for soup mix. Microbial load on starch extract incorporated soup mix was observed to be less when compared to control but on both samples it was observed to be within safety limits. Mango kernels which are generated as processing waste can be utilized to extract starch, which can replace the corn starch up to 50 per cent in soup mixes without significant difference in sensory properties and can be stored for two months.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

2017 ◽  
Vol 54 (2) ◽  
pp. 198
Author(s):  
Shilpa Yatnatti ◽  
D. Vijayalakshmi
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Storage Period ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Seed Kernel ◽  
Mango Kernel ◽  
Significant Difference ◽  
Mango Seed

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

scholarly journals Effect of Chitosan–Pullulan Composite Edible Coating Functionalized with Pomegranate Peel Extract on the Shelf Life of Mango (Mangifera indica)

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 764
Author(s):  
Nishant Kumar ◽  
Pratibha ◽  
Neeraj ◽  
Anka Trajkovska Petkoska ◽  
Sawsan Ali AL-Hilifi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Mangifera Indica ◽  
Storage Period ◽  
Edible Coating ◽  
Postharvest Quality ◽  
Pomegranate Peel ◽  
Preservation Method ◽  
Pomegranate Peel Extract ◽  
Peel Extract

The polysaccharide based composite biomaterial (coating) used in preserving fruits and vegetables during storage is attracting increased attention as it is biodegradable material that prolongs shelf life. In the present investigation, chitosan–pullulan (50:50) composite edible coating was prepared with pomegranate peel extract (0.02 g/mL) as an active antioxidant agent. The effect of treatment with pomegranate peel extract enriched chitosan–pullulan composite edible coating on the shelf life of mango fruits during 18 days of storage period at room (23 °C) and cold (4 °C) temperature was evaluated. Results of the present study demonstrated that the application of chitosan–pullulan composite edible coating significantly (p ≤  0.05) influences the storage life of mango fruits at both storage temperatures. The chitosan–pullulan composite edible coating reduced the physiological loss in weight (PLW), and maintained total soluble solids (TSS), acidity and pH of coated mango fruits as compared to the control. In addition, fruit sensory quality such as freshness, color, taste and texture were also retained by the treatment. Furthermore, sustained firmness, phenolic content and antioxidant activity confirmed the effectiveness of the pomegranate peel extract enriched chitosan–pullulan composite edible coating on mango fruits. The phenolic, flavonoid and antioxidant activity of coated fruits were retained by pomegranate peel rich edible coating. Therefore, the chitosan–pullulan (50:50) combination with pomegranate peel extract can be used as an alternative preservation method to prolong the shelf life of mango fruits at room and cold storage conditions. However, more in-depth studies are required at farm and transit level without affecting the postharvest quality of mango fruits, providing more revenue for farmers and minimizing postharvest losses.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

scholarly journals Shelf life and sensory assessment of tilapia quenelle during frozen storage

2013 ◽  
Vol 48 (8) ◽  
pp. 1080-1087 ◽  
Author(s):  
Maria Fernanda Calil Angelini ◽  
Juliana Antunes Galvão ◽  
Amanda de Freitas Vieira ◽  
Luciana Kimie Savay-da-Silva ◽  
Ligianne Din Shirahigue ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fish Consumption ◽  
Frozen Storage ◽  
Storage Period ◽  
Sensory Attributes ◽  
Sensory Assessment ◽  
Brazilian Legislation ◽  
Significant Difference ◽  
Off Flavors ◽  
Retort Pouch

The objective of this work was to evaluate the shelf life and sensory attributes of tilapia quenelle. Treatments consisted of two types of packages - polyethylene zipper (retort pouch) (QA) and polyethylene waxed paper box (QB) - stored at -18ºC for 120 days. Tilapia quenelle was stable for all parameters established by Brazilian legislation. Average values of the evaluated attributes in different packages, during storage, showed no significant difference, except for the "refrigeration" flavor. However, during the storage period, there were significant differences for sensory attributes, as "moist appearance", fish and product aroma, and off flavors of "mud" and "refrigeration". Preserving product quality as for its sensory attributes, during storage, shows that tilapia quenelle is a convenience product and contributes to the increase of fish consumption.

scholarly journals Effects of different soil amendments and age of transplant on the post-harvest quality and shelf life of sweet pepper (Capsicum annuum) fruits

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Isaac Addo ◽  
Kwadwo Gyasi Santo ◽  
Abdul Aziz Khalid ◽  
Emmanuel Ackah
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Block Design ◽  
Poultry Manure ◽  
Storage Period ◽  
Sweet Pepper ◽  
Fruit Weight ◽  
Post Harvest ◽  
Significant Difference ◽  
Quality And Shelf Life

Abstract Background Two separate experiments were conducted in the minor season from September to November, 2019 and major season from March to May, 2020 to determining the type of soil amendment and transplanting age that can best improve the post-harvest quality and shelf life of sweet pepper fruits at Benso oil palm plantation of Adum Banso Estate in the Mpohor District of the Western Region of Ghana. The experiments were conducted as a 4 × 2 factorial, arranged in a Randomized Complete Block Design. Four fertilizer treatments including no fertilizer (control), 10 tons/ha of poultry manure, 300 kg/ha of NPK 15-15-15 and 5 t/ha of poultry manure + 150 kg/ha of NPK 15-15-15 and two ages of transplants including 6-week-old seedlings and 7-week-old seedlings were applied during the cultivation periods and were later evaluated of their effects on the post-harvest quality and shelf life of harvested fruits after a two-weeks storage period. Data collected on weight loss, shrinkage, decayed fruits and shelf life of harvested fruits were subjected to analysis of variance using the Genstat Statistical package. The least significant difference criterion was used to separate treatment means at 5% probability. Results Post-harvest qualities of sweet pepper fruits were not significantly influenced by age of transplant throughout the study. Fertilizer application generally increased percentage fruit weight loss, fruit shrinkage, fruit decay and reduced shelf life of sweet pepper fruits in the major season. Sole application of poultry manure mostly enhanced post-harvest quality of sweet pepper fruits in the minor rainy season, but fruit shelf life was improved if no fertilizer was applied. Application of a combination of poultry manure and NPK 15-15-15 to 6-week-old transplants gave relatively low fruit weight loss and shrinkage values. Generally, fruit quality and shelf life were enhanced in 6-week-old transplants treated with no fertilizer. Conclusions The use of poultry manure alone should be encouraged to probably increase yield while improving the quality and shelf life of harvested sweet pepper fruits. Transplanting of 6-week-old seedlings is also encouraged for quality harvested fruits and extended shelf life.

scholarly journals Aroma Volatiles of Mature-green and Tree-ripe `Tommy Atkins' Mangoes after Controlled Atmosphere vs. Air Storage

HortScience ◽  
2000 ◽  
Vol 35 (4) ◽  
pp. 684-686 ◽  
Author(s):  
R.J. Bender ◽  
J.K. Brecht ◽  
E.A. Baldwin ◽  
T.M.M. Malundo
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Storage Period ◽  
Controlled Atmosphere ◽  
Aroma Volatiles ◽  
Volatile Analysis ◽  
Fruit Maturity ◽  
Volatile Production

To determine the effects of fruit maturity, storage temperature, and controlled atmosphere (CA) on aroma volatiles, mature-green (MG) and tree-ripe (TR) `Tommy Atkins' mangoes (Mangifera indica L.) were stored for 21 days in air or in CA (5% O2 plus 10% or 25% CO2). The MG fruit were stored at 12 °C and the TR fruit at either 8 or 12 °C. Homogenized mesocarp tissue from fruit that had ripened for 2 days in air at 20 °C after the 21-day storage period was used for aroma volatile analysis. The TR mangoes produced much higher levels of all aroma volatiles except hexanal than did MG fruit. Both MG and TR mangoes stored in 25% CO2 tended to have lower terpene (especially p-cymene) and hexanal concentrations than did those stored in 10% CO2 and air-stored fruit. Acetaldehyde and ethanol levels tended to be higher in TR mangoes from 25% CO2 than in those from 10% CO2 or air storage, especially at 8 °C. Inhibition of volatile production by 25% CO2 was greater in MG than in TR mangoes, and at 8 °C compared to 12 °C for TR fruit. However, aroma volatile levels in TR mangoes from the 25% CO2 treatment were in all cases equal to or greater than those in MG fruit treatments. The results suggest that properly selected atmospheres, which prolong mango shelf life by slowing ripening processes, can allow TR mangoes to be stored or shipped without sacrificing their superior aroma quality.

scholarly journals Use of mango seed almonds to obtain pastry oil

2021 ◽  
Vol 38 (2) ◽  
pp. 404-420
Author(s):  
Eileen Sanz Sanz ◽  
Diana Dix ◽  
Aycardo Robayo ◽  
Oscar Bernal ◽  
Jorge Carrillo
Keyword(s):  
Fatty Acid ◽  
Sunflower Oil ◽  
Boiling Point ◽  
Mangifera Indica ◽  
Arachidic Acid ◽  
Oil Extraction ◽  
Almond Oil ◽  
Fruit Processing ◽  
Mango Seed ◽  
Commercial Oil

The Mango residues, the result of fruit processing processes, are normally not processed because they have no industrial value for the production of juices, jams, among other derivatives; contributing to environmental problems when they are not adequately disposed of. For this reason, this research was raised; the objective of which was to take advantage of the seeds residues of the Tommy Atkins variety mango (Mangífera indica L.), for the production of useful oils in the production of pastry products. To carry out the oil extraction, a Soxhlet extractor with hexane of 99 % purity at a boiling point between 68-75 ° C was used. Among the results obtained, it was found that the oil has stearic fatty acid (40.4 ± 0.01 g.100 g-1) in a higher proportion, followed by oleic (33.6 ± 0.02 g.100 g-1), palmitic (12,0 ± 0.01 g.100 g-1), linoleic (8.1 ± 0.2 g.100 g-1), linolenic (1.6 ± 0.02 g.100 g-1) and finally arachidic acid (3.0 ± 0.04 g.100 g-1). From the oil obtained, traditional formulations for pastry products such as chocolate truffles, Genovese, ganache and quick chocolate biscuit were made, replacing 100 % of commercial sunflower oil. Subsequently, the acceptance of the products was tested, through a sensory evaluation, applied to 50 untrained panelists, who compared the products made with commercial oil versus those made with mango almond oil; the most widely accepted being the use of the latter in ganache (60 %) and chocolate truffles (64 %).

scholarly journals Optimum Physico-Chemical and Processing Parameters for the Preservation of King Coconut Water

CORD ◽  
2012 ◽  
Vol 28 (1) ◽  
pp. 8
Author(s):  
K.D.P.P. Gunathilake
Keyword(s):  
Shelf Life ◽  
Cocos Nucifera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Processing Parameters ◽  
Coconut Water ◽  
Value Addition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Optimum Ph

King coconut (Cocos nucifera var. aurantiaca) water is a natural, nutritious and healthy beverage. However, it is underutilized in terms of value addition with extended shelf life.  Therefore, an attempt was made to develop the physico-chemical and processing parameters for the value addition of King coconut water with extended shelf life. King coconut water was analyzed for sugar, minerals and vitamin C content based on reviewed methods. Studies were conducted to identify the optimum pH, total soluble solid (TSS), type of acidulant and pasteurization conditions based on sensory properties of the product using semi trained panelists. Processed King coconut water was packed in three different packages and stored at refrigerated (4°C) condition for two months. Changes in pH, TSS and titratable acidity were evaluated in two weeks intervals throughout the storage period. The results showed that optimum pH, TSS, type of acidulant and pasteurization conditions were 4.4, 9, malic acid and 70˚C/15 sec., respectively. The product was microbiologically (less than 50 CFU/ml) safe for consumption even after 8 weeks of storage. These storage studies revealed that the changes in pH, TSS and titratble acidity of King coconut water packed in three packaging materials had no significant difference (p<0.05) during refrigerated storage.

scholarly journals Anthelmintic Potential Extract Mango Gadung Seed (Mangifera indica L.) Mecistocirrus digitatus in vitro

2019 ◽  
Vol 1 (2) ◽  
pp. 59
Author(s):  
Ria Nikmatul Jannah ◽  
Sri Mumpuni Sosiawati ◽  
Sri Chusniati ◽  
Kusnoto Kusnoto ◽  
Rahmi Sugihartuti ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Negative Control ◽  
Test Results ◽  
Soaking Time ◽  
Factorial Anova ◽  
Significant Difference ◽  
Mango Seed ◽  
The Relationship ◽  
Range Test

This research aim to attest the potential anthelmintic extract  mango seed gadung  (Mangifera indica L.) against worms Mecistosirrus digitatus in vitro, the study also aims to determine the effect of immersion time, variasis concentration and the relationship between time and treatment. this study used 210 M. digitatus worm extracted regardless of gender worms. treatment that is given was  the concentration  extract  mango seed gadung  was 5%, 7.07%, 10%, 14.14%, 20%, negative control using NaCl physiological  and comparison using levamisole Hidrokloride 0.0025 mL. Observations death worm Mecistocirrus digitatus and observations were made at the 6th hour, 12th hour, 18th hour and 24th hour. The results showed that variations in concentration, soaking time and the relationship between soaking time with the treatment affect mortality Mecistocirrus digitatus worms. Test results of the analysis statitistik using factorial Anova and Duncan's Multiple Range Test showed a significant difference (p<0.01) between the time factor, variations in concentration and relations between time and treatment.

scholarly journals Functional characterization of mango seed starch (Mangifera indica l.)

2021 ◽  
Vol 10 (3) ◽  
pp. e30310310118
Author(s):  
Joiciana Cardoso Arruda de Souza ◽  
Jéssica Franco Freitas Macena ◽  
Ivo Henrique Pinto Andrade ◽  
Geany Peruch Camilloto ◽  
Renato Souza Cruz
Keyword(s):  
Mangifera Indica ◽  
Functional Characterization ◽  
Extraction Yield ◽  
Starch Granules ◽  
Texture Profile ◽  
Significant Difference ◽  
Fruit Processing ◽  
Mango Seed ◽  
Average Size

Mango agribusiness is an expanding activity in Brazil and produces a large volume of waste that are not reused. Mango seeds are one of the residues from fruit processing, and are a potential starch source. In the food industry, starch is used as a functional ingredient, allowing the preservation of important characteristics of foods. The objectives of this study were to extract starch from mango seed, and to characterize it in terms of its physicochemical, technological and rheological properties. Starch extraction involved washing, cutting, and milling the mango seeds. The extraction yield was 53.89% and the starch granules presented spherical to irregular ellipsoidal shapes with superficial grooves and average size of 20 µm. It had an initial paste temperature of 75.3 °C and a maximum viscosity of 706 BU at 88.1 ºC. The rate of syneresis, 1.51%, was considered low, which indicates a starch with good stability at low temperatures. In the texture profile it was found that there was a significant difference (p ≤ 0.05) in the texture profile of gels with sodium chloride, sucrose and citric acid added. The gel with emulsifier showed no significant difference in any of the parameters analyzed (hardness, cohesiveness and gumminess). The properties of the starch indicated great potential for use in food products.

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