scholarly journals Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

2019 ◽  
Vol 23 (11) ◽  
pp. 869-875
Author(s):  
Elaine C. O. da Silva ◽  
Wilton P. da Silva ◽  
Josivanda P. Gomes ◽  
Cleide D. P. da S. e Silva ◽  
Leidjane M. de Souto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Protein Concentration ◽  
Neutral Detergent Fiber ◽  
Passion Fruit ◽  
The Other ◽  
Chemical Characteristics ◽  
Acid Detergent Fiber ◽  
Physico Chemical ◽  
Light Color ◽  
Physical And Chemical

ABSTRACT Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in the production of flour as source of nutrients and enrichment of food products. Thus, this study aimed to evaluate the production of flours from passion fruit albedo and whole peel, verifying the influences of flavedo removal and maceration, as well as the variation in drying temperature (70 and 80 °C) on the physical and chemical characteristics of the flours. The flours has a light color with slight trend to red and stronger trend to yellow. Moisture content is within the limits established by the current norms of ANVISA (a maximum of 15%). The flavedo removal contributed to the increase of water, crude fiber, neutral detergent fiber and acid detergent fiber concentrations. However, it reduced moisture, ash, protein, lipids and carbohydrates concentrations. On the other hand, the maceration decreases luminosity, lipids and carbohydrates and increases the chromaticity a* and b* and moisture in the flours. In relation to the increase in temperature, a decrease was observed in the protein concentration and an increase in the concentration of ash and lipids. Based on centesimal composition, the flour should be prepared with whole peel without maceration and dried at 80 °C.

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Diagnosis and Recommendation Integrated System (DRIS) in Determining Mineral Status of Cotton in the Cotton Zones of Benin

2019 ◽  
pp. 1-13
Author(s):  
Isidore Amonmidé ◽  
Gustave D. Dagbénonbakin ◽  
P. B. Irénikatché Akponikpè ◽  
Emile C. Agbangba ◽  
Pierre G. Tovihoudji
Keyword(s):  
Nutrient Status ◽  
Nutrient Content ◽  
Integrated System ◽  
The Other ◽  
Chemical Characteristics ◽  
Cotton Yield ◽  
Seed Cotton ◽  
Seed Cotton Yield ◽  
Physical And Chemical ◽  
Made In

This study aimed at developing parameters of the Diagnosis and Recommendation Integrated System (DRIS) model for the assessment nutrient status for cotton grown in Benin.. Soil physical and chemical characteristics, leaves nutrient content (N, P, K, Ca, Mg) and seed-cotton yield were assessed on samples gathered from 150 farmers’ fields in 2018. Nutrient indices were computed using standard DRIS procedures. Results showed that phosphorus was in excess in the petiole and the whole leaves but in deficit in the limb. Potassium content was adequate according in the petiole and leaves but deficient in the limb. Ca content was limiting in the limb or the whole leaves and adequate in the petiole. Based on the diagnosis made in the petioles, Mg was deficient while adequate in the limbs and leaves. In the limb, the order of the macronutrients is as follows: K> P> N. On the other side, in the petiole and the whole leaves, the order of the macronutrients becomes: P> K> N. In the whole leaves and limb, the order of the secondary elements is as follows: Mg> Ca, whereas in the petiole the order of the secondary elements becomes: Ca> Mg.

scholarly journals Trophic relations between macroinvertebrates in the Vlasina river (Serbia)

2006 ◽  
Vol 58 (2) ◽  
pp. 105-114 ◽  
Author(s):  
M. Paunovic ◽  
Dunja Jakovcev-Todorovic ◽  
V. Simic ◽  
Bojana Stojanovic ◽  
Ana Petrovic
Keyword(s):  
Benthic Community ◽  
The Other ◽  
Trophic Relationships ◽  
Functional Feeding Groups ◽  
Chemical Characteristics ◽  
Trophic Relations ◽  
Faunal Composition ◽  
Feeding Groups ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

The aim of the study presented was to define trophic relationships within the benthic community according to functional feeding groups (FFG) in the Vlasina River (Southeast Serbia), with an attempt to use those results to describe the watercourse. In an investigation performed during 1996, a total of 125 macrozoobenthic taxa were identified, 95 of which were included in FFG analyses. Although the investigated part of the river, in its physical and chemical characteristics, as well as characteristics of the benthofauna, generally corresponds to what could be expected, certain variations of faunal composition were observed along the river. Two groups of sites were separated by FFG analysis - sites on the upper section of the river and on a tributary (the Gradska River) comprised one group, while the remaining sites made up the other.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

Weed Invasion in Established Alfalfa (Medicago sativa) Seeded with Perennial Forage Grasses

1997 ◽  
Vol 11 (3) ◽  
pp. 556-560 ◽  
Author(s):  
Eric Spandl ◽  
James J. Kells ◽  
Oran B. Hesterman
Keyword(s):  
Medicago Sativa ◽  
Binary Mixtures ◽  
Crude Protein ◽  
Neutral Detergent Fiber ◽  
The Other ◽  
Forage Grasses ◽  
Acid Detergent Fiber ◽  
Weed Invasion ◽  
The Third ◽  
Forage Yields

Component yields and forage quality were evaluated in established stands of alfalfa seeded alone and in binary mixtures with smooth bromegrass, orchardgrass, or timothy. Forage yields and quality were determined at three annual harvests in the third and fourth years after seeding. Weed yields in alfalfa seeded alone were significantly greater than those in the alfalfa–orchardgrass mixture. Average weed content was 24, 17, 2, and 15% for the alfalfa seeded alone, alfalfa–bromegrass, alfalfa–orchardgrass, and alfalfa–timothy, respectively. Seeding alfalfa with orchardgrass increased first harvest and annual forage yields while reducing alfalfa yield. Yields of orchardgrass often exceeded those of bromegrass or timothy. In the first harvest each year, crude protein was reduced and acid detergent fiber and neutral detergent fiber increased by including orchardgrass. Neutral detergent fiber was greater in alfalfa–orchardgrass than in the alfalfa seeded alone at most harvests. There were no consistent differences among the alfalfa seeded alone and the other mixtures in yield or quality.

Research Nanostructurized Carbon-Containing Catalysts on the тonkeris Clay Base by Physico-Chemical Methods

2012 ◽  
Vol 535-537 ◽  
pp. 2186-2190
Author(s):  
Balaussa K. Dinistanova ◽  
Sandugash K. Tanirbergenova ◽  
R.M. Мansurova ◽  
Zulkhair A. Mansurov
Keyword(s):  
Magnetic Property ◽  
Chemical Characteristics ◽  
Chemical Methods ◽  
Research Results ◽  
Carbon Particles ◽  
Physical And Chemical Characteristics ◽  
Physico Chemical ◽  
Physical And Chemical

In this work are presented research results of physical and chemical characteristics of carbon-containing catalysts on Tonkeris clay base. A magnetic property of these catalysts was studied. It was established that the structure of the catalysts are contains а nano-sized carbon particles in a different morphology. Gydrocracking processes were investigated on the bases synthesized catalysts.

scholarly journals Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

2015 ◽  
Vol 10 (3) ◽  
pp. 18 ◽  
Author(s):  
C. A. Paiva ◽  
E. M. M. Aroucha ◽  
R. M. A. Ferreira ◽  
N. O. Araújo ◽  
P. S. L. Silva
Keyword(s):  
Storage Time ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Randomized Design ◽  
Physico Chemical ◽  
Completely Randomized Design ◽  
Pulp Processing ◽  
Physical And Chemical

<p>O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.</p><p align="center"><strong><em>Physical and chemical characteristics of acerola and melon jellies during storage</em></strong></p><p><strong>Abstract: </strong>The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.</p>

scholarly journals A Comparison of the Digestibility of Two Complete Rations Containing Either Raw or Alkali-Treated Sugarcane Bagasse

1969 ◽  
Vol 56 (1) ◽  
pp. 18-25
Author(s):  
Paul F. Randel
Keyword(s):  
Body Weight ◽  
Sugarcane Bagasse ◽  
Neutral Detergent Fiber ◽  
The Other ◽  
Acid Detergent Fiber ◽  
Naoh Solution ◽  
The Mean ◽  
Mean Differences ◽  
Fecal Collection

Two successive digestibility trials were conducted employing four Holstein steers and 8-day total fecal collection periods. Both rations studied had the same basic formula, differing only in that one contained raw bagasse, and the other, bagasse treated in a 2-percent NaOH solution. Feed intakes were restricted to 97 g. (about 83 g. of DM) per kg. of metabolic body weight. The mean apparent digestion coefficients determined in the treated-bagasse and raw-bagasse rations, respectively, were as follows: DM, 68.6 and 55.7; OM, 76.1 and 62.0; CP, 79.6 and 71.0; EE, 86.4 and 83.0; CF, 67.9 and 37.5; NFE, 77.6 and 64.6; TDN, 67.4 and 55.8; and calories, 74.0 and 58.9. The former ration contained 2.78 and the latter 2.27 Meal, of DE per kg. of DM. Excluding EE, all of these mean differences between rations were statistically significant; those for OM, CF, TDN and calories at P < .01, and those for DM, CP, NFE and DE at P < .05. Single samples of alkali-treated and raw bagasse were found to contain the following percentages: neutral-detergent fiber, 93.2 and 84.2; acid-detergent fiber, 75.6 and 58.0; lignin, 12.0 and 11.3; silica, 0.6 and 5.4; and in vitro DM digestibility, 51.1 and 31.9. The latter criterion was found to be 66.1 and 52.0 in single samples of the complete rations containing treated and raw bagasse, respectively.

scholarly journals Research on the influence of manganese content of physical and chemical characteristics iron-based sintered products

2013 ◽  
Vol 45 (1) ◽  
pp. 21-29 ◽  
Author(s):  
C. Ionici ◽  
D. Dobrota
Keyword(s):  
Apparent Density ◽  
Manganese Content ◽  
Chemical Characteristics ◽  
Mass Variation ◽  
Dimensional Changes ◽  
Sintered Steels ◽  
Physico Chemical ◽  
Different Types ◽  
Iron Based ◽  
Physical And Chemical

In this paper are presented results obtained from the elaboration of different types of sintered steels alloyed with manganese content of manganese featuring up to 5% (Fe-0Mn, 1Mn Fe, Fe-2Mn, Fe-3Mn, Fe-4Mn, Fe-5Mn). The main physico-chemical characteristics determined for sintered steels alloyed with manganese in the paper refer to the apparent density and fluidity mixtures, but also the dimensional changes, respectively the mass variation in sintering. Also in this paper it is presented the microstructure of sintered steels Fe-Mn, with contents of 1?5% Mn.

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