scholarly journals The effect of CO60 on the physical and physicochemical properties of rice

2012 ◽  
Vol 36 (2) ◽  
pp. 210-216 ◽  
Author(s):  
Ívina Catarina de Oliveira Guimarães ◽  
Joelma Pereira ◽  
Vanda Maria de Oliveira Cornélio ◽  
Luís Roberto Batista ◽  
Eric Batista Ferreira
Keyword(s):  
Chemical Composition ◽  
Gamma Radiation ◽  
Physicochemical Properties ◽  
Titratable Acidity ◽  
Production Chain ◽  
Caloric Value ◽  
Total Titratable Acidity ◽  
Radiation Conditions ◽  
Different Doses ◽  
Co60 Gamma

Owing to its chemical composition and production chain, rice is susceptible to contamination by fungi. Among other techniques, the application of gamma radiation has been suggested as a method to ensure food safety. However, such radiation can alter the chemical composition of the food. Thus, the objective of the present work is to evaluate the centesimal composition, caloric value, pH, total titratable acidity, and coloration of polished white rice subjected to different doses of Co60 gamma radiation (0 kGy, 6.5 kGy, and 7.5 kGy). The results demonstrated that while gamma radiation did not cause significant alterations in the centesimal composition, caloric value, and titratable acidity of the rice, increasing doses substantially decreased the pH and intensified the coloration. Under controlled radiation conditions, a 6.5-kGy dose can render rice safe for consumption without significantly compromising its physical and physicochemical properties.

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Pawpaw enriched soymilk beverage

2021 ◽  
Vol 56 (2) ◽  
pp. 105-114
Author(s):  
IF Bolarinwa ◽  
TE Aruna ◽  
RI Ajetunmobi ◽  
JA Adejuyitan ◽  
OW Alawode
Keyword(s):  
Vitamin A ◽  
Physicochemical Properties ◽  
Nutrient Intake ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Mineral Contents ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

scholarly journals Quality parameters of tomatoes submitted to different doses of gamma radiation

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Ana Carolina Loro ◽  
Victor Wilson Botteon ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Long Life ◽  
Irradiation Process ◽  
Different Doses

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

scholarly journals The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

2020 ◽  
Vol 4 (3) ◽  
pp. 151-157
Author(s):  
Linda A Gyimah ◽  
Harry M Amoatey ◽  
Rose Boatin ◽  
Victoria Appiah ◽  
Bernard T Odai
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

scholarly journals Production, chemical composition, and quality of Arabic coffee subjected to copper doses

2018 ◽  
Vol 53 (4) ◽  
pp. 443-452 ◽  
Author(s):  
Herminia Emilia Prieto Martinez ◽  
José Soares de Lacerda ◽  
Junia Maria Clemente ◽  
Jaime Barros da Silva Filho ◽  
Adriene Woods Pedrosa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Coffee Bean ◽  
Total Phenols ◽  
Cu Content ◽  
Coffee Beans ◽  
Total Titratable Acidity ◽  
Effect Of Copper

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

scholarly journals Development of rice seedlings grown from pre-hydrated seeds and irradiated with gamma rays

2011 ◽  
Vol 35 (6) ◽  
pp. 1093-1100 ◽  
Author(s):  
Aline Scheer da Silva ◽  
Rodrigo Danielowski ◽  
Eugenia Jacira Bolacel Braga ◽  
Sidnei Deuner ◽  
Ariano Martins de Magalhães Junior ◽  
...  
Keyword(s):  
Gamma Radiation ◽  
Ascorbate Peroxidase ◽  
Gamma Rays ◽  
Growth Parameters ◽  
Early Growth ◽  
Rice Seedlings ◽  
Breeding Programs ◽  
Growth Of Seedlings ◽  
Different Doses ◽  
Co60 Gamma

Techniques used to induce mutations, such as ionizing radiation, are an effective tool in increasing genetic variability in breeding programs of species of economic interest. This study aimed to evaluate the effect of different doses of Co60 gamma radiation on previously soaked seeds on the emergence and early growth of seedlings of two rice cultivars. To do this, seeds (25% moisture) of BRS Querência and BRS Fronteira were irradiated with zero (control), 50, 100, 150 and 200 Gy, and then sown in trays containing soil and kept in a greenhouse. The results showed that gamma radiation affected seedling development, where the highest dose tested (200 Gy) significantly reduced the emergence and the index of emergence speed. Growth parameters were reduced greater reduction in cv. BRS Querência. For antioxidant enzymes, superoxide dismutase expressed little variation for the periods evaluated. Already ascorbate peroxidase and catalase showed a significant increase in horsepower cv. BRS Fronteira at 14 DAS, followed by an increase in both cultivars ascorbate peroxidase activity at 28 DAS. The highest antioxidant capacity observed in cv. BRS Fronteira conferred greater tolerance to stress caused by gamma radiation.

scholarly journals ABACAXI: PRODUÇÃO, MERCADO E SUBPRODUTOS

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
GRAZIELE GUIMARÃES GRANADA ◽  
RUI CARLOS ZAMBIAZI ◽  
CARLA ROSANE BARBOZA MENDONÇA
Keyword(s):  
Chemical Composition ◽  
Literature Review ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Current Status ◽  
Minimally Processed ◽  
External Market ◽  
Industrial Utilization ◽  
Total Titratable Acidity ◽  
By Products

Esta revisão de literatura apresenta quadro atual da produção de abacaxi, suas cultivares, mercado, composição química, deterioração e formas de utilização industrial. Também foram abordados os processamentos de suco, geléias e compotas, bem como o abacaxi minimamente processado. A competitividade brasileira pode crescer ainda mais com a conquista da padronização do tamanho dessa fruta e da relação acidez total titulável/sólidos solúveis, além da garantia de ausência de contaminantes. Várias pesquisas com o abacaxi estão sendo desenvolvidas no Brasil com o intuito de elevar sua qualidade e conseqüentemente a competitividade em termos de comercialização nos mercados interno e externo. PINEAPPLE: PRODUCTS, MARKET AND BY-PRODUCTS Abstract This literature review presents the current status of pineapple production, its cultivars, market, chemical composition, deterioration and forms of industrial utilization. Also the processing of juice, jellies and compotes was approached, as well as minimally processed pineapple. The Brazilian competitiveness may still grow with the conquest of the standardization of the size of this fruit and of the relation between total titratable acidity/soluble solids, besides the guarantee of contaminants absence. Several researches with pineapple are being developed in Brazil with the aim of elevating its quality and consequently the competitiveness in terms of commercialization at internal and external market.

scholarly journals Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria

2021 ◽  
pp. 17-30
Author(s):  
Islamiyat Folashade Bolarinwa ◽  
Segilola Maryam Oladepo ◽  
Mary Oluwatosin Adesola ◽  
Sekinat Qadri
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Fruit Juice ◽  
Soft Drink ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Total Solid ◽  
Soft Drinks ◽  
Fruit Juices ◽  
Southwest Nigeria

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices. Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures. Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value. Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

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