Formulation of a Carbonated Herbal Health Drink with Hemidesmus indicus root extract

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Ritesh Ranjan Singh
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Root Extract ◽  
Nutritional Values ◽  
Hemidesmus Indicus ◽  
Three Samples ◽  
Potential Benefits ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benefits with a new taste and flavor. For this an herbal drink was formulated and its quality ascertained. In the first part of the study, syrup was prepared from the raw roots of the herb with addition of acids and flavors. Then this syrup was diluted (in the ratio of 20:80, i.e., 20% syrup and 80% water) further followed by carbonation with the rate of 6.2 g of CO2 per liter of the diluted drink and bottled. Three samples were prepared namely, Control samples T0(Control sample, without essence), T1(Kewada essence) and T2 (Rose essence). In the next part, prepared samples were subjected to sensory evaluation and chemical analysis when fresh and after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 70C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T0 was the most acceptable due to its unique taste and flavor, followed by samples T1 and T2. The present study entailed to conclude that preparation of a drink with hemidesmus indicus roots extracts gives a new taste and flavor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated temperature (below 50C).

DEVELOPMENT OF CITRUS BASED BEVERAGE UTILIZING BACOPA MONNIERI

2021 ◽  
pp. 18-19
Author(s):  
Twamoghna De ◽  
Purushottam Kumar ◽  
Jayati Pal
Keyword(s):  
Sensory Evaluation ◽  
Room Temperature ◽  
Control Sample ◽  
Leaf Extracts ◽  
Nutritional Values ◽  
Soda Water ◽  
Three Samples ◽  
Microbial Analysis ◽  
And Storage

The study was done to formulate a drink from an old medicinal herb and retain all the potential benets with a new taste and avor. For this an herbal drink was formulated and its quality ascertained. In the rst part of the study, syrup was prepared from the raw leaves of the herb with addition of acids and avors. Then this syrup was diluted further followed by carbonation with 1:3 ratio of soda water and bottled. Three samples were prepared namely, T1 (same as previous but with 1:3 ratio carbonation and dividing the sample hot lled and cold lled ). In the next part, prepared samples were subjected to sensory evaluation,chemical and microbial analysis when fresh and 0 after regular intervals at room temperature (27±1 °C) and refrigerated temperature (below 7 C). Microbial analysis of the product was done to check the quality of the herbal drink and self-life of the product. The control sample T1 cold lled was the most acceptable due to its unique taste and avor, followed by sample T1( hot lled) . The present study entailed to conclude that preparation of a drink with B. monnieri leaf extracts gives a new taste and avor with high nutritional values. This drink can be stored safe for nearly a month if carbonated and storage at refrigerated 0 temperature (below 5 C).

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Huynh Nguyen Duy Bao ◽  
Sigurjón Arason ◽  
Kristín Anna Þórarinsdóttir
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Salvelinus Alpinus ◽  
Arctic Charr ◽  
Negative Effects ◽  
Dry Ice ◽  
Fish Flesh ◽  
Microbial Analysis ◽  
And Storage

The influence of different cooling techniques (dry ice/ice packs) and storage temperature (-2°C/3°C) to prolong the shelf life of Arctic charr (Salvelinus alpinus) fillets were evaluated by sensory analysis, physical methods, chemical and microbial analysis. The effects of storage temperature were stronger than of different cooling agents. Superchilling (-2°C) of fillets packed with dry ice resulted in 6 days extension of shelf life compared to chilling (3°C). The use of dry ice parallel to superchilling prolonged shelf life for 1 day compared to fillets stored with ice packs. No negative effects on quality of the fillets where detected that could be linked to cell destruction caused by partial freezing or to sour taste, caused by absorption of CO2 gas in fish flesh.

scholarly journals Effect of natural preservatives on the organoleptic characteristics and storage stability of smoked Heterotis niloticus

Agro-Science ◽  
2020 ◽  
Vol 19 (2) ◽  
pp. 31-35
Author(s):  
K.E. Amuneke ◽  
O.R. Oguntade ◽  
F.C. Ikeogu ◽  
U.A. Nomeh
Keyword(s):  
Shelf Life ◽  
Storage Stability ◽  
Control Sample ◽  
Muscle Quality ◽  
Value Addition ◽  
E Coli ◽  
Organoleptic Characteristics ◽  
Microbial Analysis ◽  
Natural Preservatives ◽  
And Storage

Improvement of consumer’s palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its  palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer’s acceptability which affects the market value. The objective of this study was to improve the palatability and shelf-life of H. niloticus using selected natural spices. Heterotis niloticus, procured and treated with natural spices and salt were allowed to drain for one hour, subjected to charcoal fired smoking kiln for 12 hours, cooled and stored for 8 weeks at ambient temperature before microbial analysis. The result showed that treatment 1 had the best quality (37.7%), followed by control sample (34.7%), and treatment 2 (28.9%), while the least was treatment 3 (21.6%). Microbial analysis shows that no Salmonella, Coliforms and E. coli were detected from the samples after smoking. Staphylococcus aureus count ranged from 2 × 102 to 9 × 102 but it was not detected in treatment 1. Improvement of the consumers’ palatability of H. niloticus and improved storage stability by spicing methods improved the  poor taste of H. niloticus which has been discriminated despites excellent muscle quality. Key words: Heterotis niloticus, organoleptic, spicing, microbial analysis

scholarly journals Avaliação do desempenho produtivo e da qualidade físico-química dos frutos de tomateiro cereja produzidos sob a influência de porta-enxertos

2021 ◽  
Vol 4 (3) ◽  
pp. 61-71
Author(s):  
Antonia Mirian Nogueira de Moura Guerra ◽  
◽  
Ítalo José da Silva Rodrigues ◽  
Keyword(s):  
Room Temperature ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Chemical Quality ◽  
Cherry Tomato ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
And Storage ◽  
Storage Temperatures

The objective was to evaluate the production and post-harvest quality of fruit from grafted and non-grafted tomatoes. The experiment was carried out in a randomized block design with five treatments (Jiloeiro, Berinjeleira, Jurubeba, 'Intacto' rootstock and the witness the cherry tomato without grafting) and 16 replicates. In the evaluation of physical-chemical quality, the experiment followed a randomized block design in a 5x2 factorial scheme (rootstocks and storage temperatures, 10 ºC and room temperature) four replications. For a better productive contribution of the cherry tomato, the use of rootstocks from Jurubeba and Intacto is indicated, however, the use of a rootstock did not contribute to the durability and physicochemical characteristics of the fruit. When conditioned at 10 ºC, the fruits showed a better visual and physical-chemical aspect in relation to the ambient temperature, with increased durability of the product in all treatments.

scholarly journals EFFECT OF ONION AND GINGER JUICE EXTRACT ON THE QUALITY OF HOT. SMOKED MEAT

2021 ◽  
Vol 27 ◽  
pp. 81-86
Author(s):  
A. L. IKEME
Keyword(s):  
Room Temperature ◽  
Butylated Hydroxytoluene ◽  
Potassium Sorbate ◽  
Antimycotic Activity ◽  
Ginger Rhizome ◽  
Microbial Analysis ◽  
Sensory Analyses ◽  
Meat Samples ◽  
Better Than

A experiment who conducted to determine the  activeness of extracts from ginger rhizome and onion bulbs, in retarding lipid oxidation On the organoleptic quality of smoked meat. Brine solution consisting of potassium sorbate, sodium chloride with or without butylated hydroxytoluene (BHT), onion juice ainst and ginger Juice extract respectively were used us dips for curing Samples dipped la 10% brine served as control. Meat samples nere trimmed of visible fats, cut lato 1kg sizes, pen broiled at 80°C for 30 minutes, and then recut into 100 - 130g pieces. Samples were divided randomly into four batches and dipped for 5 minutes in different solutions, drined, revoked at • temperature of 70 - 80Cfor 6 hours and cooked to room temperature. Products were individually packaged in polythene bags, stored at room temperature (25 30°C) and used for sensory evaluation, chemical and microbial analysis. Results of chemical, and sensory analyses indicated that upid oxidation was not a problem in smoked beef. Samples dipped in solution containing ginger juice and BHT were noted better than others. Six per cent potassium sorbate did not offer adequate antimycotic activity. Samples dipped in solution without potassium sorbate were unacceptable by the fourth day of storage as these were covered by visible mouldy mass. of mycelia. 

Effect of Temperature Fluctuation and Transport Time on Complete Blood Count Parameters

2019 ◽  
Vol 152 (Supplement_1) ◽  
pp. S112-S112
Author(s):  
Amandeep Kaur ◽  
Hong-Kee Lee ◽  
Denisse Del Giudice ◽  
Irene Singh ◽  
Mohamed Eldibany
Keyword(s):  
Temperature Fluctuation ◽  
Room Temperature ◽  
Optimal Transport ◽  
Complete Blood Count ◽  
White Cell Count ◽  
Blood Parameters ◽  
Effect Of Temperature ◽  
Duration Of Storage ◽  
And Storage

Abstract Introduction Reliable specimen collection and transport are fundamental to obtain high-quality test results in the hematology laboratory. Recognizing the effect of fluctuations in transport and storage conditions, time, and temperatures on the integrity of specimens and quality of results may help define the optimal transport and storage parameters. We designed an IRB-approved quality improvement study to investigate the effects of temperature fluctuation and duration of storage on blood parameters. Methods Ten volunteers donated blood for the study. All samples were deidentified and volunteers were blinded to the results without any review of their charts. Eight EDTA vials were collected from each volunteer and were immediately stored in heating blocks/refrigerators/freezers at selected temperatures including 0°C, 2 to 8°C, 25°C, 30°C, 35°C, 40°C, 45°C and at room temperature (21°C). Blood parameters were then measured using sysmex XN series at 0, 8, 12, 24, and 48 hours and values were analyzed. Results We observed that total white cell count, Hb, MCH, and platelets were stable for 12 hours at 2 to 35°C. RBCs and MPV were stable for 12 hours at 2 to 30°C, whereas blood parameters including Hct, RDW, MCV, and MCHC were stable up until 12 hours at room temperature but not at higher temperatures. All parameters were stable at 2 to 8°C even up to 48 hours. Conclusion It is preferable to perform CBC on blood specimens as soon as they are received. However, our data suggest that most of the blood parameters are stable for at least 12 hours at room temperature. The integrity of specimens and consequently the quality of the results deteriorate above 35°C and when stored longer than 24 hours; 2 to 8°C is the optimal temperature range for specimen transport, especially if delays in analysis are anticipated.

scholarly journals Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies

Biomolecules ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 858
Author(s):  
Mariola Kozlowska ◽  
Anna Zbikowska ◽  
Katarzyna Marciniak-Lukasiak ◽  
Malgorzata Kowalska
Keyword(s):  
Room Temperature ◽  
Control Sample ◽  
Herbal Extracts ◽  
Lemon Balm ◽  
Overall Acceptability ◽  
Fat Quality ◽  
Room Temperature Increase ◽  
Better Than

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

A Review of Drying Processes in the Production of Pumpkin Powder

2015 ◽  
Vol 11 (6) ◽  
pp. 789-799 ◽  
Author(s):  
Warawaran Roongruangsri ◽  
John E. Bronlund
Keyword(s):  
Future Research ◽  
Nutritional Values ◽  
Color Changes ◽  
Treatment Techniques ◽  
Pre Treatment ◽  
Local Companies ◽  
Pumpkin Powder ◽  
And Storage

Abstract Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare consumers. Dried powdering pumpkin is an alternative way to increase the consumption. For these reasons, a sound knowledge of the processes for drying and powdering of pumpkin is needed. Therefore, the present review summarizes data from the literature and points out promising areas for further research. This review focused mainly on various processes of dried pumpkin powder, including pre-treatment techniques which can influence the quality of dried product. Impacts of drying and storage methods on quality changes were also revealed in dried pumpkin powder such as the loss of color, changes in texture or an off-flavor and decreases in carotenoids or other nutrients. Moreover, this review also collected the basic information about characterization of pumpkin fruit and also chemical characteristics and nutritional values of pumpkin. Finally, the review pointed out areas for future research to further elucidate the best methods of dried pumpkin powdering for the local companies.

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