scholarly journals Understanding the Increased Fruit Content of Soluble Proteins, Sugars, Certain Enzyme Activities, and Certain Polyphenols in Context to Date Fruit Ripening

2019 ◽  
Vol 23 (1) ◽  
pp. 49
Author(s):  
Saad Salman M. Alqarni ◽  
Mohammad D Bazzi
Keyword(s):  
Saudi Arabia ◽  
Sample Preparation ◽  
Fruit Ripening ◽  
Enzyme Activities ◽  
Soluble Proteins ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Date Fruit ◽  
Date Fruits

Introduction: To understand the increased fruit content of soluble proteins, sugars, certain enzymes activities, and certain polyphenols in context to date fruit ripening. Materials and Methods: The study collected four varieties of date fruits from a farm in Riyadh, Saudi Arabia. In it, 10-14-day intervals separated the various stages of maturity. The process of sample preparation and extraction includes the samples of fruits at different stages of maturation. Results and Discussion: The Polyphenols oxidize activity appeared to decline with further maturation of date fruit. There was an increase in the protein content and the reducing sugar in all varieties of dates. The changes in the total sugar and reducing sugar occurred due to the increased enzyme’s activity. Conclusion: The reducing sugar increased in all varieties of the date fruit. The coordination of the enzyme might influence the quality of the ripening of date fruits.

scholarly journals Characteristics of Pollen Grains of Different Date Pollinator Cultivars and Their Metaxenia Effect on Secondary Metabolites, Enzymes and Other Biochemical Compounds of ‘piarom’ Dates at Different Stages of Fruit Growth

2021 ◽  
Author(s):  
Ali Reza Shahsavar ◽  
Asma Shahhosseini
Keyword(s):  
Secondary Metabolites ◽  
Growth And Development ◽  
Pollen Grains ◽  
Fruit Growth ◽  
Total Phenol ◽  
Pectin Methyl Esterase ◽  
Date Fruit ◽  
Biochemical Compounds ◽  
Date Fruits

Abstract In this study, the characteristics of pollens of eight date pollinating cultivars including ‘Shahani’, ‘Zahedi’, ‘Beraem’, ‘Faryab’, ‘Sheikhali’, ‘Fard’ and ‘Jarvis’ were compared and their metaxenia effects on secondary metabolites, enzymes and other biochemical compounds of ‘Piarom’ date fruit was investigated in four stages of fruit growth and development. The pollens of these eight pollinating cultivars were compared in terms of carbohydrate, protein starch, total phenol, flavonoids, pectin methyl esterase, and amylase enzymes. According to the results, , pollens of ‘Sheikhali’, ‘Fard’, ‘Zahedi’ and ‘Shahani’ cultivars had higher amounts of the above compounds than other cultivars. Regarding the effect of pollens on the composition of ‘Piarom’ date fruit, ‘Fard’ and ‘Sheikhali’ pollens produced the lowest amount of soluable tannin, which resulted in better quality of ‘Piarom’ date fruits. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars produced the highest amounts of glucose and fructose in the fruit. In relation to sucrose, ‘Jarvis’ and ‘Shikhali’ were the best. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars caused the lowest amount of chlorophyll in different stages of fruit growth, indicating better decomposition of fruit chlorophyll and, as a result, better fruit quality. Pollens of ‘Sheikhali’ and ‘Fard’ cultivars produced the highest amount of secondary metabolites such as total phenol, carotenoids and anthocyanin at different stages of ‘Piarom’ date fruit development. Pollens of ‘Fard’ and ‘Sheikhali’ cultivars produced the highest levels of polygalacturonase, cellulase and invertase enzymes at different stages of ‘Piarom’ date fruit growth. Regarding cellulase enzyme, ‘Zahedi’ cultivar produced more ‘cellulase’ in fruit than ‘Sheikhali’. In general, the pollens of ‘Fard’ and ‘Sheikhali, in comparison with other cultivars, improved the quantity and quality of ‘Piarom’ date fruit, due to their metaxenia properties.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Analysis of Nutritional Quality of Black Fungus Cultivated with Corn Stalks

2019 ◽  
Vol 2019 ◽  
pp. 1-5
Author(s):  
Hongwei Yao ◽  
Yang Liu ◽  
Zheng Feei Ma ◽  
Hongxia Zhang ◽  
Tingting Fu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Theoretical Basis ◽  
Nutrient Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Flavonoids ◽  
Health Value ◽  
Functional Components ◽  
Substitute Materials

Black fungus is a homologous fungus of medicine and food. Its nutrient content determines the health value, and the accumulation of nutrients is easily affected by the substitute materials. The aim of this study was to analyze the effect of corn stalks as a cultivation substitution material for sawdust on macronutrients, micronutrients, and functional components of black fungus. The results reported that corn stalks could significantly increase the content of ash, protein, copper, and iron in black fungus, but reduce the content of zinc, magnesium, manganese, and colloidal substances; corn stalks had less effect on melanin and polyphenols; its effect on water, total sugar, reducing sugar, crude fiber, and total flavonoids was insignificant. Therefore, the study provided a theoretical basis for the cultivation of black fungus with corn stalks.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

scholarly journals Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 78-83
Author(s):  
D. Ghosh
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Fermented Foods ◽  
Total Acidity ◽  
Quality And Safety ◽  
Human Beings ◽  
Sensory Parameters

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

The impact of bariatric surgery on the quality of life of obese individuals in Saudi Arabia

2021 ◽  
pp. 29-36
Author(s):  
Khaled Alghamdi ◽  
Feras Aljohani ◽  
Ala Alrehaili ◽  
Ahmed Alhusayni ◽  
Turki Alrehaili ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Bariatric Surgery ◽  
Saudi Arabia ◽  
The Impact

Impact of quality of life on the compliance in hemodialysis and peritoneal dialysis patients in Qassim, Saudi Arabia

2021 ◽  
pp. 146-151
Author(s):  
Albatool Almousa ◽  
Fai Almarshud ◽  
Razan Almasuood ◽  
Marya Alyahya ◽  
Chandra Kalevaru ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Saudi Arabia ◽  
Peritoneal Dialysis ◽  
Dialysis Patients

Impact of specialty on quality of surgeon’s social life in Saudi Arabia

2019 ◽  
pp. 376-382
Author(s):  
Yasir Shareef ◽  
Mohannad Dawary ◽  
Abdulaziz Aldheshe ◽  
Adel Alkenani ◽  
Hamdan Alshehri ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Social Life

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

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