QUALITY EVALUATION OF ZOBO (HIBISCUS SABDARIFFA) JUICE PRESERVED WITH MORINGA (MORINGA OLEIFERA) OR GINGER (ZINGIBER OFFICINALE) EXTRACTS AT DIFFERENT STORAGE  CONDITIONS

An experiment on ginger was undertaken between April 2012 to March 2015 at Horticultural Research Station, Pechiparai with an objective to identify suitable ginger cultivar or accession with higher yield and quality attributes suitable for high rainfall zone of Tamil Nadu. Twenty four ginger genotypes, local strains and varieties were collected from different ginger growing tracts of India and evaluated for their performance in high rainfall region. Among the twenty four genotypes tested, the accession Z. O- 4 recorded higher fresh rhizome yield (22.16 ha-1) than other genotypes whereas Z. O - 6 recorded highest dry recovery per cent (22.47%). Higher oleoresin and fibre content was recorded in genotypes Z. O – 5 (9.56%) and Z . O – 17 (11.20%) respectively.

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Formulation and Sensory Analysis of Cocktails Based on Ginger Oleoresin (Zingiber officinale Roscoe), Pineapple Juice (Ananas comosus L. MERR) and Bissap Concentrate (Hibiscus sabdariffa)

Journal of Applied Life Sciences International ◽

10.9734/jalsi/2021/v24i630243 ◽

2021 ◽

pp. 36-47

Author(s):

Adama Coulibaly ◽

Pierre Ezoua ◽

Ysidor N’guessan Konan ◽

Souleymane Doukoure ◽

Daouda Sidibe ◽

...

Keyword(s):

Descriptive Analysis ◽

Principal Component ◽

Zingiber Officinale ◽

Agricultural Products ◽

Ananas Comosus ◽

Hibiscus Sabdariffa ◽

Pineapple Juice ◽

Natural Substances ◽

Zingiber Officinale Roscoe ◽

Central Plan

Aims: The aim of this study is to formulate cocktails based on ginger oleoresin, pineapple juice and bissap concentrate in order to contribute to the development of these agricultural products and improve the income of producers. Study Design: The biological material consists of pineapple juice, ginger oleoresin and bissap concentrate. The oleoresin and the bissap concentrate were supplied respectively by Gazignaire (France) and the Water Chemistry and Natural Substances Laboratory. Place and Duration of Study: The cocktails were formulated and then subjected to sensory analyzes, from July to October 2018, at the Biochemistry and Food Sciences laboratory at Félix Houphouët-Boigny University. Methodology: The cocktails were formulated through a composite central plan having as variables the proportions of the pineapple juice, the bissap concentrate and the ethanol composing the cocktail. Thus 15 cocktail formulations were developed, the sensory characteristics of which were estimated. Results: Hedonic analysis of the formulations indicates acceptance of 12 of them by more than 50% of tasters.In addition, 5 formulations F4; F6; F12; F13 and F15 are preferred in proportions varying between 62% and 77%.The descriptive analysis of these 5 formulations indicates that only the pineapple flavor makes it possible to distinguish them and the F13 formulation is less provided with them.However, these formulations according to their flavor, aroma and texture are classified into 3 groups according to a principal component analysis.Which could offer consumers more choice. Conclusion: Commercial production of these cocktails could improve the availability of ginger, bissap and pineapple year-round and help improve the income of producers.

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Development of spiced squash (appetizer) from wild prickly pear (Opuntia dillenii Haw.) and its quality evaluation during storage

Journal of Applied and Natural Science ◽

10.31018/jans.v11i2.2049 ◽

2019 ◽

Vol 11 (2) ◽

pp. 315-320

Author(s):

Monika Chauhan ◽

N S Thakur ◽

Abhimanyu Thakur

Keyword(s):

Quality Evaluation ◽

Value Added ◽

Storage Conditions ◽

Quality Parameters ◽

Prickly Pear ◽

Soluble Solids ◽

Temperature Conditions ◽

Wild Fruit ◽

Polyethylene Terephthalate Bottles ◽

Opuntia Dillenii

Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit with great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. In India, there are only a limited number of reports pertaining to utilization of this fruit which further lack the development of value added novel products. So, the present studies were carried out for the development of spiced squash or appetizer from wild prickly pear fruit and its quality evaluation during storage. Different combinations of fruit juice (25, 30, 35 and 40 %) and sugar syrup (40 and 45 °B) were tried to standardize a proper combination for appetizer. The appetizer prepared by using the best recipe with 35 % juice, 45 °B TSS (Total soluble solids) and 1.20 % acidity was packed in two packaging materials viz. glass and PET (Polyethylene terephthalate) bottles which were further stored for six months under ambient and refrigerated temperature conditions. Appetizer packed in glass as well as in PET packaging material can be stored successfully for a period of six months under both the temperature conditions. However, various quality parameters of appetizer were retained higher in glass bottles stored under refrigerated storage conditions.

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Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

Preventive Nutrition and Food Science ◽

10.3746/pnf.2014.19.3.227 ◽

2014 ◽

Vol 19 (3) ◽

pp. 227-233 ◽

Cited By ~ 13

Author(s):

Adebanjo A. Badejo ◽

Akintoroye Damilare ◽

Temitope D. Ojuade

Keyword(s):

Moringa Oleifera ◽

Antioxidant Activities ◽

Hibiscus Sabdariffa ◽

Cyperus Esculentus ◽

Processing Effects

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Modification and Clinical Application of the Inner Perivitelline Membrane Test in Different Avian Species

Veterinary Sciences ◽

10.3390/vetsci6020039 ◽

2019 ◽

Vol 6 (2) ◽

pp. 39

Author(s):

Judith Krohn ◽

Dominik Fischer ◽

Helena Schneider ◽

Klaus Failing ◽

Michael Lierz ◽

...

Keyword(s):

Quality Evaluation ◽

Bird Species ◽

Storage Conditions ◽

Negative Influence ◽

Dark Field ◽

Avian Species ◽

Egg Incubation ◽

Dark Field Microscopy ◽

Chicken Eggs ◽

Perivitelline Membrane

The aim of this study was to adapt an inner perivitelline membrane (IPVM) test as an interspecies penetration assay for avian spermatozoa. The IPVM of different bird species was evaluated to test the penetrating ability of avian spermatozoa in an intra- and interspecies design. Isolation of the IPVM via acid hydrolysis was tested in pre-incubated chicken eggs and in six other avian species. The separation protocol was modified (time, acid concentration) to facilitate practicability. Separated membranes were evaluated with dark field microscopy for the presence of holes produced by penetrating spermatozoa. In chicken eggs, the influence of different membrane storage conditions was tested. In the penetration assay, the IPVM of chicken eggs was used as a model for fresh and frozen–thawed rooster sperm and for fresh spermatozoa of cockatiels and falcons. Results demonstrated that the time of egg-incubation had a significantly negative influence on the isolation ability of the IPVM (p < 0.0001). IPVM-separation was successful for a maximum of two days after preincubation. In the experiments with eggs from other avian species, results were heterogenous: there was no isolation in geese and cockatiels, 20% in the European kestrel, and 40% in pheasant, quail, and duck. In the penetration assay, holes were found in 100% of the IPVM of chicken eggs after incubation with native and frozen–thawed rooster semen and in 10% with fresh cockatiel semen. Falcon spermatozoa failed to produce visible holes. In conclusion, the IPVM of chicken eggs seems to be unsuitable to establish a functional sperm assay in other species tested but is suitable for quality evaluation of cryopreserved rooster sperm.

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Production and Quality Evaluation of Green and Black Herbal Teas from Moringa oleifera Leaf

Journal of Food Resource Science ◽

10.3923/jfrs.2015.62.72 ◽

2015 ◽

Vol 4 (3) ◽

pp. 62-72 ◽

Cited By ~ 1

Author(s):

Gabriel Ifeanyi Okafor ◽

Nkemakonam Maryann Ogbobe

Keyword(s):

Moringa Oleifera ◽

Quality Evaluation

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