scholarly journals Effect of maturation on wild apricot vermouth of different treatments

2019 ◽  
Vol 11 (2) ◽  
pp. 195-201
Author(s):  
Ghan Shyam Abrol ◽  
Vinod Kumar Joshi ◽  
Darko Velić
Keyword(s):  
Interactive Effect ◽  
Chemical Properties ◽  
Storage Period ◽  
Titratable Acidity ◽  
Favourable Effect ◽  
Alcohol Content ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Wild Apricot ◽  
Ageing Period

Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physico- chemical characteristics at 0, 3 and 6 months of maturation. In general, ethyl alcohol content decreased in wild apricot vermouth of all treatments during maturation for six months, in proportion to their initial values. The decrease in TSS was revealed with the advancement of the storage period of six months. A similar trend was observed for total sugars with the advancement of the ageing period. The amount of reducing sugars, however, increased with the prolongation of the maturation period. The total esters content in WAV increased with the advancement of the ageing period, irrespective of their alcohol content. However, the volatile acidity showed a very little increase during ageing but remained non-significant among the different treatments. Total phenols content in WAV decreased by both the ageing period of six months and an increase in alcohol level. A non-significant increase in the titratable acidity with an ageing period was observed in all the WAV having different alcohol levels. The effect of spice extract levels added in the preparation of WAV showed that with the advancement of storage period total esters increased from 246.8 to 272.8 mg/L and 252.8 to 280.6 mg/L for WAV having 2.5 and 5% spices content, respectively. In brief, an overview of the entire results revealed that there was an interactive effect of alcohol level, the sugar level and the spice extract during maturation of wild apricot vermouth. It can be concluded that the maturation of WAV exerted a favourable effect on physico-chemical properties of wild apricot vermouth and is thus, considered desirable.

scholarly journals Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
A. Vanathi ◽  
R. Palani Dorai
Keyword(s):  
Chemical Properties ◽  
Flavor Stability ◽  
Storage Period ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Total Solid ◽  
Physico Chemical ◽  
Sensory Qualities ◽  
Processing And Storage ◽  
And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

Physico-chemical evaluation of Apple (Malus domestica Borkh.) cultivars grown in mid hills of North India

2019 ◽  
Vol 3 (02) ◽  
pp. 176-184
Author(s):  
Amit Kotiyal ◽  
Siddharth Shankar Bhatt ◽  
Jitendra Kumar ◽  
Dinesh Chandra Dimri ◽  
Narender Singh Mehta
Keyword(s):  
Ascorbic Acid ◽  
Fruit Size ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
North India ◽  
Physico Chemical ◽  
Apple Cultivars

The objective of this study was to compare the physico-chemical properties of 10 apple cultivars grown in mid hills of India. Fruit weight, volume, size, total soluble solids (T.S.S.), total sugars, titratable acidity and ascorbic acid content were measured in the cultivars Aurora, Brookfield, Braeburn, Galaxy, Azetec, Scarlet Gala, Marini Red, Jonagold, Royal Gala and Royal Delicious. The results showed significant differences in physico-chemical attributes of apple cultivars. Among all the cultivars the maximum fruit size (50.66 mm length, 74.73 mm diameter) and fruit weight (170.12 g) were observed in cv. Royal Delicious, while the minimum fruit size (40.52 mm length, 53.03 mm diameter) and weight (110.97 g) were measured in Azetec and Aurora, respectively. The highest volume (196.79 ml) of fruit was registered in Royal Delicious in comparison to the minimum (125.75 ml) in Aurora. The maximum T.S.S. (14.27 °B) and acidity (0.717%) was noticed in Scarlet Gala and Marini Red, respectively. While the minimum T.S.S. and acidity was observed in Marini Red (11.20 °B) and Azetec (0.186%). The ascorbic acid varied from 6.07 mg/100 g in Royal Gala to 9.86 mg/100 g in Braeburn, whereas the total sugar ranged 11.36% in Royal Gala to 7.06% in Jonagold.

scholarly journals Effect of Storage Conditions (Relative Humidity, Packaging Materials and Time) on the Chemical Properties of Maize-soy Flour Blend

2019 ◽  
pp. 1-12
Author(s):  
S. O. Akpapunam ◽  
J. A. Ikya ◽  
D. I. Gernah
Keyword(s):  
Relative Humidity ◽  
Chemical Properties ◽  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soy Flour ◽  
Monthly Interval ◽  
Packaging Materials ◽  
Maize Flour ◽  
Flour Blend

Aims: The aim of this study was to examine the effect of storage conditions on the of maize-soy flour blend. Study Design: Preliminary studies were conducted using ratio blends of 70:30, 75:25, 80:20, 85:15, 90:10, 95:5 and 100:0 of maize flour to soy flour. This was to ascertain the best blend formulation for the study. The sensory attributes showed that the ratio 85:15 of maize-soy flour blend was preferred. It was packaged in low density polyethylene (LDPE), high density polyethylene (HDPE) and stored at 30.5 ± 3°C with relative humidity of 57% and 82% for 4 months. Analysis of proximate composition, pH, total titratable acidity (TTA), thiobarbuturic acid (TBA) was carried out on the samples at a monthly interval respectively. Results: Packaging significantly (p > 0.05) affected the chemical qualities of “soy-fermented maize” flour during storage. Moisture content, titratable acidity (TTA) and thiobarbuturic acid (TBA) increased with the storage period (9.46% - 23.5%, 0.12% - 0.21%, and 0.06 - 0.12 respectively) while all other chemical qualities of the soy-fermented maize flour decreased significantly (p > 0.05) (pH: 5.18 - 3.45, protein: 15.21% - 12.18% fat: 7.45% - 5.36%, fibre: 3.27% - 1.65%, ash: 1.12% - 0.89% and carbohydrate: 62.97%  -  56.87%. Conclusion: The samples packaged in HDPE were more acceptable than those in other packaging materials due to its considerable maintenance of the flour’s quality during and after storage.

scholarly journals The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)

2019 ◽  
pp. 228-235
Author(s):  
Danica Savanovic ◽  
Radoslav Grujic ◽  
Jovo Savanovic
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Chemical Properties ◽  
Storage Period ◽  
Freezing Rate ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Physico Chemical ◽  
Meat Samples ◽  
Water Holding

The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are the result of ice formation and lead to a change in meat quality after thawing. The aim of this paper was to examine the effect of freezing rates on the physicochemical properties of pork meat (M. Longissimus dorsi). The meat samples were frozen at 10 different rates and after 24 hours of storage at -18?C, thawed at +4?C. Samples frozen at the lowest freezing rate (0.23 cm/h) had the lowest water content (72.02%), while for the samples frozen at the highest rate (1.43 cm/h), significantly higher (p<0.05) water content was recorded (73.85%). The protein content ranged from 23.34% (rate 0.50 cm/h) to 23.76% (rate 1.43 cm/h). The increase in freezing rates from 0.23 cm/h to 1.43 cm/h statistically significantly (p<0.05) affected the increase in the pH value (from 5.41 to 5.72). By measuring water holding capacity (WHC) the least amounts of released liquid (2.27 cm2 and 2.23 cm2) were recorded at higher freezing rate (1.00 cm/h and 1.43 cm/h, respectively). The highest thawing loss was determined in pork samples frozen at slower rate (0.23 cm/h) (3.61%).

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Bergamot (Citrus bergamia, Risso): The Effects of Cultivar and Harvest Date on Functional Properties of Juice and Cloudy Juice

Antioxidants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 221 ◽  
Author(s):  
Angelo Giuffrè
Keyword(s):  
Ascorbic Acid ◽  
Fruit Ripening ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Harvest Date ◽  
Juice Quality ◽  
South Italy ◽  
Physico Chemical ◽  
Fruit Processing ◽  
Citrus Bergamia

Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. °Brix (7.9–10.0), pH (2.2–2.8) and formol number (1.47–2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98–59.50 g/L) and vitamin C (ascorbic acid) (341–867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.

Studies on physico-chemical properties of whole milk powdermanufactured or sold in Maharashtra, India

2016 ◽  
Vol 35 (3) ◽  
Author(s):  
M.R. Patil ◽  
C.D> Khedkar ◽  
S.D. Chavan ◽  
P.S. Patil
Keyword(s):  
Protein Content ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
International Standards ◽  
Plate Count ◽  
Standard Plate Count ◽  
Physico Chemical ◽  
Whole Milk

Twenty-five samples of spray dried whole milk powder (WMP) of different brands were procured from five regions of Maharashtra namely Vidarbha, North Maharashtra, Western Maharashtra, Marathwada and Mumbai. These samples were analyzed for the chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. The moisture, fat and protein content in WMP obtained from different regions varied significantly.Wide variation in the physical properties like scorched particles, wettability, dispersibility and solubility index was observed in WMP. The NPN, true protein content, titratable acidity and lactate content and free fat content of WMP samples were varied significantly. The standard plate count and coliform count of WMP samples were lower than that of the standard prescribed by BIS and PFA. In the present study except few, all the samples meet the requirements of national and international standards.

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