Effect of alcoholic extract of Sheng and Ziziphora medicinal plants on physico-chemical properties and microbial quality of set yogurt

Fruit juices are common man’s beverages and sold at public places. Since they are known for carrying heavy microbial load, the present investigation was undertaken to enumerate and identify the microorganisms in fruit juices (sweet lime, orange and pineapple) selected from three different street vended shops (source A, B and C) in Mysore. The juices were analyzed for the microbial quality for type of organisms and number of colonies by serial dilution technique, pour plate method,gram’s staining method and staining for fungi; and physico-chemical properties. Results showed that the pineapple juice from two sources was highly contaminated with bacterial pathogens (25×104CFU/mland 20×104CFU/ml). All samples were contaminated with faecal streptococci. In source-B and C, all juices showed high counts of fungal colonies (Aspergillus, Penicillium, Fusarium and yeast). It is contended that contamination was mainly due to poor quality of water used for dilution as well as prevailing unhygienic conditions related to washing of utensils and maintenance of the premises. The result showed the poor hygienic quality of street vended fruit juices and the possible risk to the consumers. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11746 J. Food Sci. Technol. Nepal, Vol. 8 (30-34), 2013

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Comparative effects on storage period of varieties Pineapple fruits

Research in Agriculture Livestock and Fisheries ◽

10.3329/ralf.v2i3.26162 ◽

2015 ◽

Vol 2 (3) ◽

pp. 395-410 ◽

Cited By ~ 1

Author(s):

Shah Md Yusuf Ali ◽

Md Ahiduzzaman ◽

Sharmin Akhter ◽

M Abdul Matin Biswas ◽

Nafis Iqbal ◽

...

Keyword(s):

Chemical Properties ◽

Storage Period ◽

Biochemical Properties ◽

Overall Acceptability ◽

Pineapple Juice ◽

Physico Chemical ◽

Pineapple Fruit ◽

Sensorial Attributes ◽

The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

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Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

Journal of Cereal Science ◽

10.1016/j.jcs.2018.10.004 ◽

2018 ◽

Vol 84 ◽

pp. 125-131 ◽

Cited By ~ 5

Author(s):

Li Wang ◽

Congnan Zhang ◽

Zhengxing Chen ◽

Xiaopei Wang ◽

Kang Wang ◽

...

Keyword(s):

Chemical Properties ◽

Rice Starch ◽

Physico Chemical

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Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

Food Chemistry ◽

10.1016/j.foodchem.2017.08.096 ◽

2018 ◽

Vol 241 ◽

pp. 242-249 ◽

Cited By ~ 15

Author(s):

Virgilio Giannone ◽

Mariagrazia Giarnetti ◽

Alfio Spina ◽

Aldo Todaro ◽

Biagio Pecorino ◽

...

Keyword(s):

Durum Wheat ◽

Chemical Properties ◽

Sensory Profile ◽

Protected Designation Of Origin ◽

Physico Chemical

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The Survey of Microbial Quality of the Dry Sample, Extract and Brewing of some Medicinal Plants

Notulae Scientia Biologicae ◽

10.15835/nsb649286 ◽

2014 ◽

Vol 6 (4) ◽

pp. 478-482

Author(s):

Razieh VALIASILL ◽

Majid AZIZI ◽

Maasome BAHREINI ◽

Hossein AROUIE

Keyword(s):

Medicinal Plants ◽

Pathogenic Bacteria ◽

Agar Medium ◽

Total Count ◽

Plate Count ◽

Microbial Quality ◽

Salmonella Spp ◽

E Coli ◽

Wide Range

Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post- harvest stages and they can present high microbial counts. In this study, the microbial quality of 44 samples of dry herbs namely: mint (Menthaspp.), lemon balm (Melissa officinalis), summer savory (Satureja hortensis), zataria (Zataria multiflora), Indian valerian (Valeriana wallichii), their brewing and extracts were analyzed. Total count using plate count agar medium (PCA), coliform count by Violet Red Bile Agar (VRBL), Enterobacteriacea by Violet Red Bile Glucose (VRBG) were evaluated. Medium Baird-Parker agar (BP) medium and Tryptone Bile X-Gluc (TBX) medium were used for the isolation and enumeration of Staphylococcus aurous and E. coli spp. respectively. Furthermore, Xylose Lysine Deoxycholate agar medium (XLD) and Bismuth Sulfite Agar medium(BSA) were used for detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results showed that the contamination of the samples with total count (100%) and Enterobacteriaceae (85%), total coliform (83%), mold and yeast (98%) and E. coli ssp. (2.27) were detected, including in the study samples the absence of pathogenic bacteria like Staphylococcus aurous, Salmonella spp. Moreover, the extract had a lower microbial load in comparison to dry herb samples. Also, the lowest and the highest of contamination rates were observed for Indian valerian and zataria, respectively. According to the results, there is a need to control the environmental conditions and improve hygiene in the production process; even more, it is recommended to choose a suitable decontamination method for disinfection during packing medicinal plants and during post-packing manipulation and transport.

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Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i630305 ◽

2021 ◽

pp. 10-24

Author(s):

C. R. Abah ◽

C. N. Ishiwu ◽

J. E. Obiegbuna ◽

E. F. Okpalanma ◽

C. S. Anarado

Keyword(s):

Chemical Properties ◽

Process Variables ◽

Soaking Time ◽

Cassava Flour ◽

Baked Goods ◽

Cassava Root ◽

Physico Chemical ◽

Physical And Chemical ◽

And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

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Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

Indonesian Food Science and Technology Journal ◽

10.22437/ifstj.v1i1.5014 ◽

2018 ◽

Vol 1 (1) ◽

pp. 20-26

Author(s):

Mursalin Mursalin

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Palm Oil ◽

Chemical Properties ◽

Absolute Temperature ◽

Odor Intensity ◽

Process Duration ◽

Red Palm Oil ◽

Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21

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