scholarly journals Chipping quality of potatoes stored in heaps and pits in subtropical plains of India

2011 ◽  
Vol 32 (No. 1) ◽  
pp. 23-30 ◽  
Author(s):  
D. Kumar ◽  
V. Paul ◽  
R. Ezekiel
Keyword(s):  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Cultivars ◽  
Ambient Conditions ◽  
Chip Colour ◽  
Acceptable Limit ◽  
Northern India ◽  
Sugar Levels ◽  
Chipping Quality

Two potato cultivars Kufri Bahar and Kufri Jyoti were stored in heaps and pits under ambient conditions of sub-tropical plains of northern India and their chipping quality was determined after 90 days of storage. During storage there was a significant reduction (33.84%) in the reducing sugar content of potatoes and improvement (31.63%) in chip colour. Sugar levels in stored potatoes were within the acceptable limit for processing and table purposes indicating that potatoes stored up to 90 days on the farm in heap and pits are suitable for these two purposes.  

Influence of high-temperature exposure on sugar content and chipping quality of potatoes

1968 ◽  
Vol 45 (10) ◽  
pp. 359-365 ◽  
Author(s):  
Herman Timm ◽  
M. Yamaguchi ◽  
M. D. Clegg ◽  
J. C. Bishop
Keyword(s):  
High Temperature ◽  
Sugar Content ◽  
High Temperature Exposure ◽  
Temperature Exposure ◽  
Chipping Quality

scholarly journals GUAVA LEAVES, CORN COBS, AND MANGOSTEEN PEELS AS ANTIOXIDANTS AND NATIONAL STANDARDIZED NATURAL PRESERVATIVES FOR COCONUT BROWN SUGAR

2019 ◽  
pp. 79-82
Author(s):  
ADITYA PRATAMA PUTRA ◽  
KINTAN NUR ROMADHONA ◽  
ROSIANA SOFIA ANGGRAENI ◽  
AI RIAN JULYANTI ◽  
RETNO FITRI WIDIASTUTI ◽  
...  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Sweet Taste ◽  
Reducing Sugar ◽  
National Standard ◽  
Brown Sugar ◽  
Corn Cobs ◽  
Guava Leaves ◽  
Natural Preservatives

Objective: Below standard brown sugar is a sugar that cannot be made or resembles dodol (a traditional and sticky confection) because the sap is damaged. Although the sap is made into brown sugar, the product will not last long and become soft-textured sugar. The aim of this research is to prevent below standard sap and produces coconut sugar in accordance with Indonesian National Standard (SNI) using natural preservatives were formulated from guava leaves, corn cobs, and mangosteen peels. Methods: The formulation of guava leaves, corn cobs, and mangosteen peels was designed through several stages by testing the composition of the materials. The first step was measuring the pH value of each material with concentration 4.5%, which were 4.5 g per material and it was compared to the composition of the formula after the concentration of each material was combined to get the basis pH. The second step was formulation to get the natural preservatives by applying the formulas on the tap process of sap until the manufacturing process to get the coconut sugar. Quality of coconut sugar was conducted SNI 01-3743-1995 which included oven method for testing water content and insoluble parts, Luff schoorl method for reducing sugar content and sucrose, and atomic absorption spectroscopy method for testing the contamination of Cu metal. Results: Guava leaves, corn cobs, and mangosteen peels with each material 4.5% were the optimal concentrations as natural preservatives to inhibit fermentation process of sap. Coconut sugars were obtained using these natural preservatives. Coconut sugar that obtained had the moisture content was 0.2402%, the ash content was 1.3%, reducing sugar content was 0.39%, the sucrose level was 69.99%, and the metal contamination was 0.201 mg/kg Cu. While the results of organoleptic tests indicated the brownish-yellow sugar, a typical sweet taste of sugar, and the normal smell of coconut sugar. All of the coconut sugar properties were meet with SNI. Conclusion: Guava leaves, corn cobs, and mangosteen peels were effective as natural preservatives and antioxidants to produce the best quality of coconut sugar according to the SNI.

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Study of Growing Flue-cured Tobacco in Croatia under Various Conditions of Irrigation and Nitrogen Nutrition

2006 ◽  
Vol 22 (2) ◽  
pp. 125-132 ◽  
Author(s):  
M Cavlek ◽  
I Tursic ◽  
T Cosic
Keyword(s):  
Soil Moisture ◽  
Field Experiments ◽  
Nitrogen Nutrition ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Early Flowering ◽  
Flowering Stage ◽  
Nicotine Content ◽  
The Third ◽  
Sugar Levels

AbstractThree field experiments were conducted at the experimental station of the Tobacco Institute Zagreb in Pitomaca during the years 1990 and 1992, 1993-1996 and 1999-2000 to determine the effects of irrigation at different soil moisture levels [40-100%, 60-100%, 80-100% of plant available water, (PAW)], of different starting times of irrigation (vegetative phase, early flowering stage, continuously), and of irrigation combined with nitrogen nutrition (0, 20, 40, 60 kg/ha N) on the yields and quality of flue-cured tobacco. The first two experiments involved block methods, the third involved the split-plot method.In the first experiment, irrigation led to an increase in yield (3-38%), in price/kg (15-69%) and in reducing sugar content (18-89%) and a reduction of nicotine content (20-39%) in the flue-cured leaves. Additional irrigation at the early flowering stage and constant maintenance of soil moisture at a higher level resulted in somewhat lower yields but better visually estimated tobacco quality and, as expected, had a marked influence on the contents of nicotine and reducing sugars.In the second experiment, irrigated tobacco gave higher yields in two of the four trial years, which were significant in 1995 (13-21%), higher reducing sugar levels in 1994 (20-34%) and a marked reduction of nicotine content in cured leaves in all years (11-56%). Under conditions identical with or similar to those used in this research, irrigation may be started at the early flowering stage.In the third experiment, in both years irrigated tobacco showed significantly higher yields, price/kg and reducing sugar levels and significantly lower nicotine content. Averaging the two years indicated increases of 17%, 12% and 26% and a decrease of 29%, respectively. Higher amounts of nitrogen fertilizer promoted yield (up to 32%) and nicotine content (up to 76%), while decreasing reducing sugar levels (by up to 52%). Also, the price/kg of tobacco fertilized with more than 20 kg/ha of nitrogen dropped by as much as 26%.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya

2015 ◽  
Vol 4 (1) ◽  
pp. 19-24
Author(s):  
Dorina Kelmaskosu ◽  
Rachel Breemer ◽  
Febby J Polnaya
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Vitamin C ◽  
Sugar Content ◽  
Rice Flour ◽  
Reducing Sugar ◽  
Randomized Experimental Design ◽  
Waxy Rice Flour ◽  
Waxy Rice

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol” papaya with the best quality.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

scholarly journals Effects of Doses and Splits of Fertilizer Application on Harvesting Time, Yield and Quality of Mango CV. Amrapali

2012 ◽  
Vol 37 (2) ◽  
pp. 279-293 ◽  
Author(s):  
Babul C Sarker ◽  
MA Rahim
Keyword(s):  
Zinc Sulphate ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Reducing Sugar ◽  
Dry Matter Content ◽  
Harvesting Time ◽  
Total Sugar Content ◽  
Yield And Quality

The experiment was carried out at the Germplasm Centre of Bangladesh   Agricultural University, Mymensingh during the fruiting season of 2005-06 to   investigate the effects of fertilizer and its installment of application on   harvesting time, yield and quality of fruits of 8 years old mango plant cv. Amrapali. Four fertilizer doses i.e. T1 : 50% of the fertilizer dose (cowdung 12.5 kg, urea 375 g, TSP200g, MoP125 g, gypsum 125 g and zinc sulphate 7.5 g per plant), T2 : 100% of the fertilizer dose (cowdung 25 kg, urea 750 g, TSP400 g, MoP 250 g, gypsum  250 g and zinc sulphate 15 g per plant), T3 : 150% of the fertilizer dose (cowdung  37.5 kg, urea 1125 g, TSP 600 g, MoP 375 g, gypsum 375 g and zinc sulphate 22.5 g per plant), and T4 : control (no fertilizer) and three splits of application i.e. A1 : One installment (whole fertilizer applied on 15 September), A2 : Two installments (15 September and 15 March) and A3 : Three installments (15 September, 15 March and 15 May) were included as treatments. Plants receiving 150% of the fertilizer dose in three installments caused delayed harvest by 11 days compared  to control than that of the control. Plants treated with 150% of fertilizer dose in combination with three installments produced the highest number of fruits (96/ plant) as well as the highest yield (19.55 kg/plant) as compared to control (23/   plant and 3.48 kg/plant). Applying fertilizer at 150% of the fertilizer dose in  three installments improved the fruit quality with regard to TSS, pH, titratable acidity, vitamin C, moisture content, dry matter content, reducing sugar, non reducing sugar and total sugar content over control. Thus, this treatment may be recommended for fertilizer management in mango cultivation. DOI: http://dx.doi.org/10.3329/bjar.v37i2.11231 Bangladesh J. Agril. Res. 37(2): 279-293, June 2012

scholarly journals Bazı Patates (Solanum tuberosum L.) Çeşitlerinin Depolama Davranışları ile Depoda Kalite Değişimlerinin Belirlenmesi

2019 ◽  
Vol 7 (sp2) ◽  
pp. 59
Author(s):  
Arif Şanlı ◽  
Sena Özcan ◽  
Fatma Zehra Ok
Keyword(s):  
Solanum Tuberosum L ◽  
Sugar Content ◽  
Storage Period ◽  
Vegetation Period ◽  
Potato Cultivars ◽  
French Fries ◽  
Yield Performance ◽  
French Fry ◽  
Storage Behavior

This research aimed to determine the yield performance and post-harvest storage behavior of potato Cultivars with different maturing groups under Isparta conditions at 2018. In this study, Agria, Agata, Alegria, Desiree, Granola, Hermes, Lady Anna, Marabel, Morphona and Russet Burbank potato Cultivars, which were widely cultivated in Turkey, were used. After determining the yield performance of cultivars under field conditions, tuber samples taken from each cultivar were stored at 6-8°C for 6 months. Tuber yields of Cultivars varied between 2860-5331 kg/da and vegetation period ranged between 97.7-146.6 days. In the storage period, the time taken to break the dormancy in 50% of the tubers ranged between 23.3-111.6 days, and dormancy was broken earlier in the early season Cultivars. At the end of the 6 months storage period, it was determined that the Cultivars lost weight between 4.13-6.48%. Starch ratios, reducing sugar content and French fries yields varied depending on the storage time of the cultivars, but generally decreased during storage period. There were significant changes in the quality of French fry and table stock. In the storage period Cultivars with low dry matter ratio which are not suitable for the French fries industry and the Cultivars with early characteristics had higher weight and quality losses in storage. It was concluded that dormancy duration, maturing characteristics of potato Cultivars had a significant effect on storage quality, and therefore, storage period should be determined by taking into account the varietal characteristics in potato storage.

scholarly journals Effect of sucrose in a holding solution on some processes associated with ageing of cut carnations

2013 ◽  
Vol 33 (2) ◽  
pp. 229-237
Author(s):  
Aleksandra Łukaszewska
Keyword(s):  
Reducing Sugars ◽  
Initial Level ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Vase Life ◽  
Anthocyanin Content ◽  
Sugar Levels ◽  
Time Of Harvest ◽  
Sucrose Level ◽  
Exogenous Sugar

Vase-life of cut carnations and their response to a preservative (8-HQS+S) depended on the sucrose and reducing sugar content in the petals at the time of harvest. The reducing sugar level decreased in the wilted flowers kept in water and increased above the initial level in the carnations given sucrose in a holding solution. This increase in reducing sugars was small or 2-3 fold in the flowers with high and low initial sugar levels, respectively. Changes in the endogenous sucrose levels in the petals were less pronounced but a trend (i.e. increase-decrease) was also dependent on the initial sucrose level. Considerable sucrose accumulation was found in the leaves of plants placed in the solution of 5% sucrose plus 200 ppm 8-HQS. Use of an exogenous sugar in a holding solution prevented an increase in free amino acids in carnation petals, a symptom for flower ageing. Carnations placed in a preservative solution had a had anthocyanin content then the control flowers. Lower activities of acid phosphatases and RNases were found in the flowers placed in the solutions tested as compared to those kept in water.

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