Studies on the Performance of Different Genotypes of Cauliflower Grown in Plains and Higher Altitude of Kerala

Cauliflower is grown in all the agro climatic zones of India, accounting for an area of 3.9 lakh hectares with production of 73.4 lakh tones. Hence, studies are to be undertaken to identify genotype and analyze the physical characteristics among the cultivated genotypes (Namdhari Seeds 60 N, Namdhari Seeds 133, Pusa Meghna and Basant) grown under hills and plains of Kerala, India. In this study, significant differences were observed in yield of cauliflower which ranged from 21 – 26.4 kg /16 m2 in hills and 0.78 – 1.43 kg /16 m2 in plains. Among the cauliflower genotypes, NS 133 was found to be the best for hilly region in early yield and yield attributes. The cauliflower genotype NS 133 exhibited better performance in hills in terms of high curd yield (26.4 Kg /16 m2), curd weight (800 g) and curd height (13.93 cm). In general, harvest maturity was delayed by 39 – 45 days in the plains as compared to higher altitudes. The cauliflower genotypes which exhibited superior performance in hills and plains were selected for further sensory evaluation studies. In this study cauliflower genotype NS 60N recorded superior organoleptic qualities when grown in plains than hilly region. However in the case of genotype NS 133, the differences in sensory qualities between produce from hills and plains were not significant.

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EFFECTS OF GROUNDNUT (ARACHIS HYPOGEA L) VARIETIES ON THE FLAVOUR PROFILE AND CONSUMER ACCEPTABILITY OF DAKUWA (A CEREAL-GROUNDNUT BASED SNACK)

FUDMA Journal of Sciences ◽

10.33003/fjs-2020-0403-262 ◽

2020 ◽

Vol 4 (3) ◽

pp. 86-92

Author(s):

Adekanmi Kamar Oladele ◽

Kazeem A. Sogunle

Keyword(s):

Sensory Evaluation ◽

Aromatic Compounds ◽

Raw Materials ◽

Consumer Acceptability ◽

Arachis Hypogea ◽

Browning Reaction ◽

Sensory Qualities ◽

Flavour Profile ◽

Gas Chromatography Mass Spectroscopy

The quality of Dakuwa can be affected by raw materials and processing methods. This work studied the effects of groundnut (Arachis hypogea L.) varieties (Campala, white and Sere) on the colour, flavour profile and sensory properties of Dakuwa. The flavour profile of the Dakuwa samples was analysed with gas chromatography – mass spectroscopy (GC – MS), colour by chroma meter and proximate composition using standard methods while sensory evaluation was done by 25 untrained panelists. The results were analysed using one way analysis of variance. Dakuwa sample with Campala groundnut (DKWC) had the highest concentration of alcohols (20 μg /100 g), aldehydes (86 μg /100 g), ketones (1.9 μg /100 g), heterocyclic aromatic compounds (11.2 μg /100 g), and total flavour compounds (151 μg /100 g) suggesting higher lipid oxidation and Maillard reaction compared to Dakuwa with Sere and White groundnuts. DKWC had significantly lower L* (lightness) value and significantly higher browning index (84.75) suggesting a higher browning reaction compared to other samples. Sensory evaluation results indicated no significant (p > 0.05) difference in the samples. It can be concluded that any of the three groundnut varieties can be used to produce Dakuwa without altering its sensory qualities.

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Improvement yield and nitrogen uptake of wheat through application of organic and inorganic fertilizers

Progressive Agriculture ◽

10.3329/pa.v27i2.29324 ◽

2016 ◽

Vol 27 (2) ◽

pp. 149-153

Author(s):

MR Islam ◽

S Siraj ◽

A Huda ◽

MLN Begum ◽

S Bilkis

Keyword(s):

Grain Yield ◽

Block Design ◽

N Uptake ◽

Superior Performance ◽

Inorganic Fertilizers ◽

Floodplain Soil ◽

Yield Attributes ◽

Science Field ◽

Straw Yield ◽

Organic And Inorganic Fertilizers

An experiment was conducted at the Soil Science Field Laboratory of Bangladesh Agricultural University, Mymensingh during winter (Rabi) season of 2013-14 to evaluate the effect of integrated use of organic and inorganic fertilizers on the growth, yield and nitrogen (N) uptake of wheat. There were six treatments such as T0 (control), T1 [STB-CF (HYG)], T2 [STB-CF (HYG) + CD (5 t/ha)], T3 [STB-CF (HYG) +PM (3 t/ha)], T4 [STB-CF (HYG) COM (5 t/ha)] and T5 [FP (Farmers practice)]. The experiment was laid out in a Randomized Complete Block Design with four replications. Soil test based nitrogen, phosphorus, potassium, sulphur, zinc and boron were used @ 100, 20, 60, 10, 3 and 2 kg ha-1, respectively. The integrated use of organic and inorganic fertilizers significantly increased the yield attributes as well as grain and straw yields of wheat. The treatment T3 [STB-CF (HYG) + PM (3 tha-1)] produced the highest grain yield of 3554 kg ha-1 (69.67% increase over control) and straw yield of 3635 kg ha-1 (62.83% increase over control). The lowest grain yield (2094 kg ha-1) and straw yield (2232 kg ha-1) were found in control treatment. The N content and uptake by wheat were also markedly influenced by combined use of organic and inorganic fertilizers and the treatment T3 demonstrated superior performance to other treatments. So, the applications of fertilizers in combination with poultry manure @ 3 t ha-1 can be used for the successful cultivation of wheat in Old Brahmaputra Floodplain soil. Progressive Agriculture 27 (2): 149-153, 2016

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Sensory Evaluation and Physical Characteristics of Chocolate Using Goat’s Milk*

International Journal of Dairy Science ◽

10.3923/ijds.2010.318.326 ◽

2010 ◽

Vol 5 (4) ◽

pp. 318-326

Author(s):

. .

Keyword(s):

Sensory Evaluation ◽

Physical Characteristics ◽

Goat’S Milk ◽

Goat's Milk

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SENSORY EVALUATION STUDIES PROVIDE GROWERS WITH MARKET INSIGHT

Acta Horticulturae ◽

10.17660/actahortic.2015.1090.4 ◽

2015 ◽

pp. 25-28

Author(s):

C.E.H. Coker ◽

B. Posadas ◽

W. Schilling

Keyword(s):

Sensory Evaluation ◽

Evaluation Studies

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Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

Journal of Food Research ◽

10.5539/jfr.v4n5p165 ◽

2015 ◽

Vol 4 (5) ◽

pp. 165 ◽

Cited By ~ 4

Author(s):

Megan Kuikman ◽

Colleen P. O'Connor

Keyword(s):

Protein Content ◽

Sweet Potato ◽

Sensory Evaluation ◽

Moringa Oleifera ◽

Fruits And Vegetables ◽

Control Sample ◽

Sensory Characteristics ◽

Probiotic Yogurt ◽

Sensory Qualities ◽

Hedonic Scale

This study evaluated the effects of adding selected fruits and vegetables local to Mwanza, Tanzania on the sensory qualities of probiotic yogurt supplemented with Moringa oleifera, a local tree with a high micronutrient and protein content. A total of five samples were evaluated: 1) Probiotic yogurt (control), 2) Moringa probiotic yogurt, 3) Moringa-banana probiotic yogurt, 4) Moringa-sweet potato probiotic yogurt, and 5) Moringa- avocado probiotic yogurt. Consumers (n= 37) rated the five different samples on a 9-point hedonic scale for four sensory characteristics (flavour, appearance, texture and overall quality). The control sample and the Moringa-banana sample had significantly higher ratings (p<0.05) than the Moringa sample for appearance, flavour, texture and overall quality. The Moringa-banana sample was not found to be significantly different than the control sample for all sensory characteristics (p>0.05). Overall, the addition of banana to Moringa probiotic yogurt resulted in a product with comparable sensory qualities to probiotic yogurt alone.

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Biochemical Analysis and Comparison of Superior Cabbage Genotypes Grown in Plains and Hills of Kerala, India

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.38.1 ◽

2015 ◽

Vol 38 ◽

pp. 1-5

Author(s):

K. Elavarasan ◽

S. Soundara Rajan ◽

A. Manoharan ◽

P.B. Pushpalatha

Keyword(s):

Biochemical Analysis ◽

Superior Performance ◽

Early Maturity ◽

Yield Performance ◽

Individual Genotype ◽

Acid Protein ◽

Hilly Region ◽

Head Weight ◽

Head Height ◽

The Individual

The present study was undertaken to identify the superior cabbage genotype and to examine their physical yield performance among the four cultivated genotypes namely Namdhari Seeds 183, Namdhari Seeds 160, Namdhari Seeds 35 and Tropical Sun Plus, grown in plains and higher altitude of Kerala. Study revealed that significant differences were observed in yield levels of cabbage and it was ranged from 22.6 – 29.3 kg /16m2 in hills and 1.27 – 22.06 kg /16m2 in plains. Among the cabbage genotypes, NS 183 was found to be the best for hilly region in terms of higher head yield (22.06 Kg /16m2), head weight (729.6 g), head height (11.1 cm) and early maturity. Similarly, Tropical Sun Plus exhibited better performance in plains in terms of higher head yield (22.06 Kg /16m2), head weight (729.6 g) and head height (11.1 cm). The individual genotype which exhibited the superior performance in hills and plains were selected and compared for the general biochemical characters like Moisture content, acidity, ascorbic acid, protein, phosphorus, calcium and potassium. Finally, the study found that, the genotype grown at hill (Tropical Sun Plus) was recorded a higher biochemical characters than genotype grown in plains (Tropical Sun plus). Similarly, hill grown genotype (NS 183) recorded a higher biochemical characters than the plains grown genotype (NS 183).

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(199) Effect of Harvest Maturity on Quality of Pear Salad

HortScience ◽

10.21273/hortsci.41.4.1051b ◽

2006 ◽

Vol 41 (4) ◽

pp. 1051B-1051

Author(s):

Jinhe Bai ◽

Kristi Barckley ◽

John Manthey

Keyword(s):

Sensory Evaluation ◽

Phenolic Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Commercial Harvest ◽

Cutting Surface ◽

Significant Difference ◽

Solids Content ◽

Harvest Maturity

Pear texture is similar to that of apple—firm and crispy—and is one of the potential alternatives to apple. However, at a crispy stage the taste is flat. Improving the taste of pears is considered the key to the success of pear salad. This study evaluated the effect of harvest maturity on the quality of pear salad. Fruit were harvested at commercial maturity or 1 month delayed. After 2 and 5 months (1 and 4 months for delayed harvested fruit) of storage at –1 °C, fruit were sliced (eight to 10 wedges per fruit), treated with an anti-browning dip, packaged in zip-lock bags (10 pieces per bag), and stored at 1 °C for up to 21 days. Delayed harvested fruit were larger in size (≈12.5% increase in weight), had lower flesh firmness (≈5 N decrease), lower titratable acidity content (≈20% decrease), and a lower phenolic content (≈45% decrease in pulp). There was no significant difference in soluble solids content. After 2 months of storage, ethylene production and respiration rate were initially lower in delayed harvested fruit in either the intact fruit or cut slices, but tended to similar after 7 days in storage. Sensory evaluation results show that about 80% of the panel preferred delayed-harvested fruit over commercial harvest, especially in terms of visual quality (71% to 92%), sweetness (75% to 93%), taste (69% to 92%), texture of skin (61% to 92%), texture of flesh (53% to 92%), and overall quality (73% to 92%) during 21 days of storage at 1 °C. After 5 months of storage, cutting surface was dry-looking in delayed harvested fruit. However, sensory evaluation showed panels still preferred the delayed-harvested fruit. The results indicate that salad quality of pears can be improved by delaying harvest.

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Hydrothermally reduced Graphene Oxide coated Carbon Cloth for Flexible Supercapacitors

Journal of Electrochemical Energy Conversion and Storage ◽

10.1115/1.4051143 ◽

2021 ◽

pp. 1-24

Author(s):

Subhakaran Singh Rajaputra ◽

Nagalakshmi P ◽

Anjaneyulu Yerramilli ◽

Naga Mahesh K

Keyword(s):

Surface Area ◽

Hydrothermal Treatment ◽

Current Density ◽

Evaluation Studies ◽

Superior Performance ◽

Bet Surface Area ◽

Carbon Cloth ◽

Angle Measurements ◽

Physico Chemical ◽

Treated Carbon

Abstract Hydrothermally synthesized Graphene (HRG) was tested for its supercapacitive behavior using nickel (Ni) and hydrothermally treated carbon cloth as current collectors, respectively. Performance evaluation studies were carried out in an in-house fabricated SS cell. Commercially obtained untreated carbon cloth (CCUn) was exfoliated via oxidation (CCOx) followed by hydrothermal treatment to obtain a reduced carbon cloth (CCHy). The Physico-chemical and electrochemical properties of carbon cloth by oxidative exfoliation and hydrothermal treatment have been studied using SEM, XRD, FTIR, BET surface area, Contact angle measurements, cyclic voltammetry (CV), galvanostatic charge-discharge (GCD), and EIS. HRG coated on the CCHy (HRG-CCHy) had shown superior performance and endurance compared to HRG coated on Ni strip (HRG-Ni), with distinguishable specific capacitances (Cs) of 170 and 134 F g-1 at 0.5 A g-1 current density, respectively. At a higher 10 A g-1 current density, HRG-CCHy, and HRG-Ni have displayed distinctive specific capacitances of 120 and 80 F g-1, respectively, indicating a comparative decline in the performance of HRG-Ni with respect to HRG-CCHy. Endurance study performed for 5000 cycles at 2 A g-1, resulted in HRG-CCHy and HRG-Ni, retaining 88% and 81% of their initial specific capacitances. At 1 kW kg-1 of power density, HRG-CCHy displayed a 5.5 Wh kg-1 of energy density. The electrochemical performance of HRG-CCHy may be attributed to exceptional properties like high wettability, low impedance, high pore volume, and specific surface area.

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