scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

scholarly journals IDENTIFICATION OF THE MAIN PHYSICO-CHEMICAL PROPERTIES INFLUENCING THE QUALITY OF THYME (SATUREJA HORTENSIS)

2017 ◽  
Vol 20 (2) ◽  
Author(s):  
SIMONA GHINITA CONSTANTIN ◽  
MIRELA PRAISLER ◽  
GABRIELA IORDĂCHESCU
Keyword(s):  
Monosodium Glutamate ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Satureja Hortensis ◽  
Umami Taste ◽  
Physico Chemical

<p>Thyme (<em>Satureja hortensis</em>) is a popular spice for food, which is also often used as a medicine for various ailments. This paper presents an artificial intelligence method applied for the objective determination of the most important physico-chemical variables affecting the quality of thyme, i.e. Principal Component Analysis (PCA). The results show that the main properties which significantly influence the nutritional value of thyme are moisture (MOIST), dry matter content (DRYM), protein content (PROT) and, to a lesser extent, carbohydrate content (CARB). Humidity is strongly and negatively correlated with the latter three variables. The main variable that ensures the similarity between the thyme samples having the same geographical origin is the monosodium glutamate content, which generates its delicious (umami) taste.</p>

scholarly journals Some quality parameters of mustards from the Romanian market

2018 ◽  
Vol 29 (2) ◽  
pp. 126-129
Author(s):  
Cristina Damian ◽  
Ana Leahu ◽  
Sorina Ropciuc ◽  
Mircea-Adrian Oroian
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Rheological Model ◽  
Dry Matter ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physico Chemical ◽  
Linear Correlations

Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

scholarly journals Variation in Nutritional Components in Roots From Ahipa (Pachyrhizus ahipa (Wedd.) Parodi) Accessions and an Interspecific Hybrid (P. Ahipa × P. Tuberosus (Lam.) Spreng.)

2021 ◽  
Author(s):  
Eduardo O. Leidi-Montes ◽  
Youssef Ech-Liach ◽  
Sabina Rossini-Oliva ◽  
Marten Sørensen
Keyword(s):  
Amino Acids ◽  
Organic Acids ◽  
Interspecific Hybrid ◽  
Dry Matter ◽  
Matter Content ◽  
Root Weight ◽  
Dry Matter Content ◽  
Promising Alternative ◽  
Functional Components ◽  
Root Quality

Among the many neglected underutilized species, tuberous Andean root crops like the ahipas (Pachyrhizus ahipa) constitute a promising alternative for increasing diversity in nutrient sources and food security at a regional level. In this study, we present the content of some functional compounds in tuberous roots from several ahipa accessions and the progenies of the interspecific hybrid X207 (P. ahipa &times; P. tuberosus). A significant objective was to determine protein and free amino acids in the roots to evaluate their food quality as protein supply. The interspecific hybrids have been found to possess the root quality to provide the crop with a higher dry matter content. The high dry matter content of the P. tuberosus Chuin materials is retained in the root quality of the hybrids. Food functional components like carbohydrates, organic acids, and proteins were determined in several ahipa accessions and a stable (non-segregating) progeny of the interspecific hybrid, X207. The X207 roots showed a significantly higher dry matter content and a lower content in soluble sugars, but no significant differences were found in starch content or organic acids compared to the ahipa accessions. About the root mineral contents, Fe and Mn concentrations in X207 were significantly raised compared to the average of ahipa accessions. Among the ahipa and the hybrid, no prominent differences in protein content or protein amino acids were found, being both partially defective in providing sufficient daily intake of some essential amino acids. Root weight, a central component of root yield, was significantly higher in X207, but thorough field studies are required to substantiate the hybrid&rsquo;s superior yield performance..

scholarly journals Effect of Salt and Storage Time on Physico-Chemical and Sensorial Properties of Beef Meatball

2014 ◽  
Vol 24 (1-2) ◽  
pp. 137-147
Author(s):  
RS Tanny ◽  
MA Hashem ◽  
S Akhter ◽  
MS Islam ◽  
MAK Azad ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Ph Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fresh Sample ◽  
Physico Chemical ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of meatball. For this purpose meatball samples were divided into two parts; one is called fresh meatball and another is preserved meatball at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level).These Samples were stored at 4oC and -20oC temperature. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21st day and samples preserved at -20oCwere stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60thday. Dry matter content of all the samples increased with the advancement of storage time, temperature and salt concentration. Ash value decreased with the increase of storage time. Fat value of all the samples decreased with the advancement of salt concentration, storage time and temperature. pH value of all the samples decreased with the increasing of salt concentration, storage time and temperature. Cooking loss of all the samples increased with increasing of salt concentration but decreased with increasing of storage time and temperature. Dry matter in fresh sample were less than in preserved samples. CP % of fresh beef meatball was 22.31, 20.55, 14.55 and 20.13 at different salt concentration. The values of CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Beef meatball can be refrigerated for 60 days in different techniques with more or less difference in the quality. Highly significant differences are observed in preserved samples than in fresh samples at different salt levels. Fresh beef meatball treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19117 Progress. Agric. 24(1&2): 137 - 147, 2013

scholarly journals CHANGES IN PHYSICAL AND CHEMICAL PROPERTIES OF CORNELIAN CHERRY (CORNUS MAS L.) FRUITS IN DEPENDENCE ON DEGREE OF RIPENING AND ECOTYPES

2019 ◽  
Vol 18 (2) ◽  
pp. 251-262
Author(s):  
Iwona Szot ◽  
Paweł Szot ◽  
Tomasz Lipa ◽  
Bożena Sosnowska ◽  
Bohdan Dobrzański
Keyword(s):  
Dry Matter ◽  
Fruit Size ◽  
Chemical Properties ◽  
Fruit Shape ◽  
High Ratio ◽  
Matter Content ◽  
Dry Matter Content ◽  
Cornelian Cherry ◽  
Cornus Mas ◽  
Wide Range

Cornelian cherry in Poland belongs to the alternative fruit species. The fruits are suitable for fresh consumption, however they can be used for processing: juice, jams, jellies, syrups, tinctures. Fruits are abundant in mineral elements, vitamin C, organic acids, iridoids, anthocyanins and due to that they have health-promoting significance. In this experiment, the fruit quality of several 16-year-old ecotypes in the Lublin region was compared. They were compared in terms of the beginning of fruit ripening and fruit size (length, diameter, mass), fruit shape index, share of stone in the fruit, SSC, TA, SSC/TA, reducing sugar, dry matter content and anthocyanins content. The color of fruit was evaluated in two dates, visually and using HanterLab spectrophotometer. Cornelian cherry fruits began to mature at the beginning of August and at the latest at the end of August. With the increase of the maturity degree, the SSC, reducing sugars, TA, dry matter and anthocyanins increased significantly. There was no difference in the taste of light red fruits and dark red fruits, which were characterized by similar ratio of SSC/TA. Ecotype No. 11, as the earliest maturing, with big round fruits, dark red colored with the highest content of anthocyanins, could be distinguished. As well as ecotypes No. 4 and 5, ripening in mid-August, and having a high ratio of SSC/TA, providing a good taste. Studied ecotypes could be used in breeding programs to incorporate a wide range of quality and agronomic characteristics into a final cornelian cherry cultivar.

scholarly journals Evaluation of Rowanberry and Rowanberry-Pumpkin Sauces

2013 ◽  
Vol 67 (4-5) ◽  
pp. 422-428
Author(s):  
Elga Berņa ◽  
Solvita Kampuse ◽  
Evita Straumīte ◽  
Irisa Mūrniece
Keyword(s):  
Dry Matter ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Carotene Content ◽  
Large Variability ◽  
Texture Parameters ◽  
Degree Of Acceptance ◽  
Physical And Chemical

Abstract Rowanberries (Sorbus aucuparia) are small orange-red fruits of a rowan tree. They have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation. Cultivars of sweet rowanberries and hybrids with other species are sweeter and less astringent than wild rowanberries. The aim of the current study was to determine physical and chemical properties of sauces from various cultivars of wild and sweet rowanberries, and mixes of sweet rowanberries with pumpkins, and to assess their degree of acceptance. The experiments were carried out at the Faculty of Food Technology of the Latvia University of Agriculture. The sauces were made from purees of wild rowanberry and sweet rowanberry cultivars and purees of sweet rowanberry with apple or pumpkin using different species. The content of total dry matter, soluble solids, total carotene, pH, colour L* a* b* values and texture parameters were determined in samples of the sauces. The results showed large variability between the rowanberry and rowanberry-pumpkin sauces. The total dry matter content of sauce samples varied from 25.92 to 31.38%, the total carotene content from 3.94 ± 0.40 to 7.34 ± 0.57 mg 100 g-1 DM, and firmness from 0.5 to 2.2 N. According with sensory evaluation the panellists liked (P < 0.05) sauces samples made from rowanberry ‘Michurinskaya krasnaya’ puree and from ‘Granatnaya’ and pumpkin purees.

scholarly journals Physico-chemical Characterization and Identification of Wood Species in Benin with High Bio-thermal Conversion for Carbonization

2020 ◽  
Author(s):  
Latif Adéniyi Fagbemi ◽  
Gaston Ganhoun ◽  
David Gildas F. Adamon ◽  
Evrard Karol Ekouedjen
Keyword(s):  
Wood Species ◽  
Chemical Properties ◽  
Principal Component ◽  
Thermal Conversion ◽  
Volatile Matter ◽  
Matter Content ◽  
Species Selection ◽  
Charcoal Production ◽  
Fixed Carbon ◽  
Physico Chemical

Physico-chemical characteristics of ten tropical wood species in Benin were determined to identify the species with high bio-thermal conversion for carbonization (charcoal production).  The wood species were obtained from Dassa-Zoume, Dan, and Djidja localities in Central region, where charcoal production is a major economic activity.  The physico-chemical properties determined were elemental composition, fixed carbon content, volatile matter content, ash content, and calorific value.  The species selection criteria was quantified using Principal Component Analysis (PCA) statistical method implemented by R-software package. The three wood species identified as most suitable for bio-thermal conversion were Burkea africana (Wild Syringa), Prosopis africana (Mesquite Iron Tree) and Bridelia ferruginea (Bridelia Yellow Cassia), which exhibited high calorific values, high fixed carbon levels and relatively low proportions of ash and volatile matter.

scholarly journals Chemical and sensory properties of fruit jams affected by bamboo fiber fortification

2020 ◽  
Vol 10 (2) ◽  
pp. 5247-5251 ◽  
Keyword(s):  
Dry Matter ◽  
Prunus Avium ◽  
Principal Component ◽  
Matter Content ◽  
Sensory Properties ◽  
Bamboo Fiber ◽  
Prunus Cerasus ◽  
Sensory Characteristics ◽  
Dry Matter Content ◽  
Polyphenol Content

The study aimed at producing fiber fortified fruit jams and to evaluate the fortification influence on nutritional, textural and sensory characteristics. Following fruits were used for the fruit jams preparation: apricots (Prunus magnapavliciana), redcurrants (Ribes rubrum Detvan), cherries (Prunus avium Chestnut) and sour cherries (Prunus cerasus L). Produced jams were fortified with different percentages of bamboo fiber (1 %, 5 % and 10 %). Dry matter content, polyphenol content, textural and sensory properties were measured in experimentally produced fruit jams. Principal component analysis showed the influence of bamboo fiber fortification on measured parameters. Sensory properties were mainly influenced by 5 % and 10 % fiber addition. The addition of 1 % of bamboo fiber did not affect significantly sensory properties of experimentally produced fruit jams. The obtained results clearly indicated that a higher percentage of fiber fortification leads to reduce sensory characteristics. These changes, as the study showed, can certainly cause the product not acceptance from the side of consumers.

BIOCHEMICAL PARAMETERS OF CANNED MOUNTAIN ASH

2021 ◽  
Vol 2 (21) ◽  
pp. 17-24
Author(s):  
A.G. Narkhova ◽  
Keyword(s):  
Ascorbic Acid ◽  
Organic Acids ◽  
Biochemical Parameters ◽  
Dry Matter ◽  
Matter Content ◽  
Water Soluble ◽  
Dry Matter Content ◽  
Mountain Ash

The research is devoted to the biochemical parameters of different canned rowan products differ-entiated for fruits and solution and will complement the work carried out by fruit growers, bio-chemists and technologists of Michurinsk. The content of ascorbic acid, organic acids, tannin, ca-rotenoids and catechins in mountain ash fruits is best preserved when frozen compared to com-potes, jam and rubbing with sugar. The preservation of tannins and coloring substances, protopec-tin and pectin acid in rowan fruits is the highest if they were stored in the form of compotes. The best preservation of anthocyanins, carotene and the amount of pigments in rowan fruits is record-ed when they are frozen and stored in the form of compote. Flavonols are best preserved in rowan fruits when frozen and in the form of jam. Water-soluble pectins of rowan fruit are best preserved when rubbed with sugar. The dry matter content in rowan fruits is best preserved when frozen, rubbed with sugar and in the form of jam. In the process of cooking rowan fruits with sugar, the acidity of the medium decreases, and the content of some BAS may increase due to an increase in the concentration of the product.

scholarly journals PHYSICOCHEMICAL CARACTERISTICS OF UNRIPE APPLES

2021 ◽  
Vol XXVIII (4) ◽  
pp. 156-166
Author(s):  
Diana Crucirescu ◽  
Keyword(s):  
Dry Matter ◽  
Organic Waste ◽  
Current Problem ◽  
Matter Content ◽  
Dry Matter Content ◽  
Full Bloom ◽  
Ph Values ◽  
Physico Chemical ◽  
Unripe Apples ◽  
A Current

Apple plays an important role in human health. The unripe apples, after physiological falls and the agricultural operation "regulation of the fruit load", are not used for food. The use of agricultural organic waste is a current problem. In the presented paper was approached the possibility of valorification on these unripe fruits to obtain natural products. Were studied the unripe apples of 4 varieties: Coredana, Golden Rezistent, Rewena and Reglindis. The fruits were harvested during development at 45th, 58th, 71st, 84th and 97th days after the full bloom. It was determined physico-chemical indices in fruits extracts. During the ripening of fruits, the diameter and mass increased continuously, the moisture content does not change significantly, but the pH values of the apple pulp increased nonessential. Dry matter content and total sugar increased considerably as the fruits were growing. There are unexpected increases in dry matter around the 84th day after the full bloom. The acidity decreased during the fruit development. Sensory evaluation was also effectuated. The results obtained provide informations regarding the optimal use of the unripe apple varieties researched in order to process and obtain different products (especially natural acidifiers).

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