scholarly journals Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

2021 ◽  
Vol 24 ◽  
Author(s):  
Luciana Alves de Oliveira ◽  
Ronielli Cardoso Reis ◽  
Eliseth de Souza Viana ◽  
Josemara Ferreira dos Santos ◽  
Vivian dos Santos Souza ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Cooking Time ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Sweet Cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK MIE KERING PADA BERBAGAI RASIO TEPUNG BONGGOL PISANG KEPOK

AGROINTEK ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 82
Author(s):  
Asnani Asnani ◽  
Abdul Rahim ◽  
Ifall Ifall
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Starch Content ◽  
Weight Basis ◽  
Chemical Characteristics ◽  
Group Design ◽  
Physical Chemical ◽  
Physical And Chemical

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

scholarly journals Influence of Different Storage Methods on Apples Chemical Proprieties

2018 ◽  
Vol 1 (1) ◽  
pp. 316-321 ◽  
Author(s):  
Dorin Sumedrea ◽  
Alina Florea ◽  
Mihaela Sumedrea ◽  
Adrian Asănica ◽  
Radu Coman ◽  
...  
Keyword(s):  
Classical Method ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
High Humidity ◽  
Fruit Storage ◽  
Total Sugar Content ◽  
Physical Chemical ◽  
Storage Methods ◽  
Factor C

Abstract The objective of preservation is to keep fruit fresh as long as possible after harvesting, without major physical, chemical or biological changes in their composition. The experimental factors underlying it the organization scheme are: A Factor - apple varieties: ‘Idared’, ‘Goldrush’, ‘Florina’, ‘Pinova’, ‘Dalinette’, ‘Golden reinderes‘,‘Golden lassa‘,‘Ariane‘; B factor - storage methods, with three graduations: classical method - low temperature and high humidity (1-4ºC; humidity 85-90%), Janny MT box storage method (1-4 ºC; 95-100% humidity; O2 1-3%; CO2 2-5%), fruit control equipment box-pallets (1- 4ºC; 90-95% humidity; O2 1-3%; CO2 2-5%) and factor C - fruit storage period -at 3, 4 and 5 months after harvest respectively. On the average of the cultivars taken in the study, on observe the tendency to increase the total dry mater and total sugar content, and decrease the total tritrable acidity and vitamin C with the prolongation of the fruit storage period.

scholarly journals Effects of Different Postharvest Storage Methods on the Quality Parameters of Chestnuts (Castanea sativa Mill.)

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 577-581 ◽  
Author(s):  
Engin Ertan ◽  
Esra Erdal ◽  
Gülsüm Alkan ◽  
Burak E. Algül
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Sugar Content ◽  
Storage Period ◽  
Castanea Sativa ◽  
Total Sugar ◽  
Total Carbohydrate ◽  
Total Sugar Content ◽  
Fruit Samples ◽  
Total Starch

This trial was initiated in the harvest season of 2010 to determine the effects of traditional and cold storage on the fruit quality properties of chestnuts during the harvest and postharvest periods. Physical and biochemical analyses were conducted on fruit samples collected about once every 2 weeks from the middle of September until the end of December. Specifically, the shell and kernel colors (hue, chroma), water activity (aw), and total sugar (%), total starch (%), total carbohydrate (%), and tannin (ppm) contents were determined. Under traditional and cold storage conditions, the total sugar content of the chestnuts increased whereas the total starch content decreased during the storage period. In addition, the maximum tannin content was measured in fruit that was cold stored for a period of 60 days.

scholarly journals VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
JANICE RIBEIRO LIMA ◽  
DEBORAH DOS SANTOS GARRUTI ◽  
GUSTAVO ADOLFO SAAVEDRA PINTO ◽  
HILTON CÉSAR RODRIGUES MAGALHÃES ◽  
TEREZINHA FEITOSA MACHADO
Keyword(s):  
Soybean Protein ◽  
Frozen Storage ◽  
Storage Period ◽  
Human Consumption ◽  
High Moisture ◽  
Sensory Acceptance ◽  
Fiber Treatment ◽  
Fiber Size ◽  
Mechanical Pressing ◽  
Carbohydrate Contents

ABSTRACT This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage.

Particle size and physical-chemical characteristics of hydrothermally treated cornmeal on resistant starch content

2019 ◽  
Vol 283 ◽  
pp. 39-45 ◽  
Author(s):  
Kelly Cristina Massarolo ◽  
Cláudia Fetter Jorge Ferreira ◽  
Verônica Simões de Borba ◽  
Larine Kupski ◽  
Eliana Badiale Furlong
Keyword(s):  
Particle Size ◽  
Resistant Starch ◽  
Starch Content ◽  
Chemical Characteristics ◽  
Physical Chemical

scholarly journals Physical-chemical characteristics of sweet cassava varieties

2017 ◽  
Vol 12 (2) ◽  
pp. 158-165
Author(s):  
P.R.G. Teixeira ◽  
A.E.S. Viana ◽  
A.D. Cardoso ◽  
G.L.P. Moreira ◽  
S.N. Matsumoto ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical Chemical ◽  
Sweet Cassava ◽  
Cassava Varieties

scholarly journals Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Givago Coutinho ◽  
Mariana Matos ◽  
Rafael Pio ◽  
Francielly Corrêa Albergaria ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Physicochemical Characteristics ◽  
Great Variability ◽  
Consumer Acceptance ◽  
Chemical Characteristics ◽  
Tropical Regions ◽  
Sensory Acceptance ◽  
Physical Chemical

Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.

scholarly journals Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)

2017 ◽  
Vol 12 (1) ◽  
pp. 100
Author(s):  
Erick Dos Anjos Bezerra ◽  
João Vitor Fonseca Feitoza ◽  
Mônica Tejo Cavalcanti
Keyword(s):  
Tannic Acid ◽  
Food Industry ◽  
Starch Content ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
External Diameter ◽  
Northeast Region ◽  
Artocarpus Altilis ◽  
Physical Chemical ◽  
Maturation Stages

<p>A espécie <em>Artocarpus altilis </em>produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12) e 13,11 (± 0,13) cm, respectivamente, bem como massa média de 1,52 (± 0,06) Kg e firmeza de 66,80 (± 1,13) N. Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02), 0,61% (± 0,01), 1,73 ± (0,00), 0,55% (± 0,01) e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39), °Brix 2,01 (± 0,01), pH 6,4 (±0,01), fenólicos 0,023% (± 0,02) de ácido tânico e Aw 0,993 (± 0,00). De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos.</p><p align="center"><strong><em>Biometrics and physical-chemical characteristics of breadfruit </em></strong><strong><em>(</em></strong><em>Artocarpus altilis<strong>)</strong></em><strong></strong></p><pre><strong>Abstract: </strong>The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the literature, there are few studies that report the characteristics of these fruits, mainly in the Northeast region. In this way, the objective was to evaluate the biometry and the physicochemical characteristics of the breadfruit collected in the municipality of Santa Rita, Paraíba, Brazil. 30 firm fruits were selected in 3 maturation stages, with peduncle, green and yellow peel, and latex present and free of lesions. The fruits had a mean transversal external diameter and a longitudinal external diameter of 15,98 (± 0,12) and 13,11 (± 0,13) cm, respectively, as well as a mean mass of 1,52 (± 0,06) Kg and firmness of 66,80 (± 1,13) N. The centesimal composition presented values of moisture, ashes, protein, lipids and carbohydrate of 68,76% (± 0,02), 0,61% (± 0,01) , 1,73 (0,00), 0,55% (± 0,01) and 28,35%, respectively, energy value 125,27 Kcal, starch content of 24,68% (± 0,39) , 39), Brix 2,01 (± 0,01), pH 6,4 (± 0,01), phenolics 0,023% (± 0,02) tannic acid and Aw 0,993 (± 0,00). According to the physicochemical results, the fruits studied presented great potential to be commercially exploited by the food industry.</pre>

scholarly journals Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

2019 ◽  
pp. 605
Author(s):  
Alex Guimarães Sanches ◽  
Maryelle Barros Da Silva ◽  
Elaine Gleice Silva Moreira ◽  
Edmarcos Xavier Dos Santos ◽  
Keren Railka Paiva Menezes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Starch Content ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Chemical Quality ◽  
Visual Appearance ◽  
Physical Chemical

The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

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