scholarly journals Physico-chemical qualities of honey harvested from different beehive types in Zambia

2013 ◽  
Vol 13 (57) ◽  
pp. 7415-7427
Author(s):  
V Nyau ◽  
◽  
EP Mwanza ◽  
HB Moonga ◽  
◽  
...  
Keyword(s):  
Rural Areas ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Proximate Analysis ◽  
Economic Benefits ◽  
Quality Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
The Government

Beekeeping is one of the income generating activities in many parts of the rural areas of Zambia and is being promoted by both the government and nongovernmental organizations. The main benefit of beekeeping is the production of honey and beeswax which are valuable sources of income for the small-holder farmers. Honey is a sweet liquid gathered by honey bees from nectar or other secretions of plants which they transform by addition of enzymes and evaporation of water. Beekeeping also plays an important role in protecting the natural environment and gives the communities other economic benefits from the forests as they have a vested interest in protecting trees that are a source for their honey. In the recent past, Zambian farmers involved in this beekeeping have adopted modern bee keeping approaches that involve the use of modern beehives such as the log, mud, standard wood and adjusted wood as opposed to the traditional bark type. In order to ascertain the effect of the beehive type on the quality, honey harvested from these beehives in Kapiri Mposhi area of Zambia was investigated for selected quality characteristics. The investigated parameters included ash, moisture, pH, total soluble solids and soluble sugars. Ash content of the honey is important because it represents its mineral content and forms part of proximate analysis for nutritional evaluation. The ash content ranged from 0.198 and 0.271%, pH 4.26 and 4.44, moisture 14.9 and 16.4%, total soluble solids 83.6 and 85.7% and soluble sugar 81.6 and 83.4%. The findings from the study demonstrated that the beehive type did not have a significant (P > 0.05) effect on all the selected quality characteristics investigated. Furthermore, comparisons of the findings on honey quality characteristics to the guidelines stipulated by the Codex Alimentarius and European Union (EU) standards showed conformity to these standards.

Colombia peace talks offer scope for organised crime

2015 ◽  
Keyword(s):  
Rural Areas ◽  
Armed Forces ◽  
Economic Benefits ◽  
Peace Treaty ◽  
Western Coast ◽  
Content Type ◽  
Criminal Violence ◽  
Post Conflict ◽  
The Government ◽  
Criminal Groups

Subject The rising threat from BACRIM. Significance Organised criminal groups are now the non-state actors most frequently responsible for internal displacement of Colombians, according to a recent UN report. There is also evidence that the so-called BACRIM (criminal bands) are seeking to fill the vacuum after an eventual demobilisation of the Revolutionary Armed Forces of Colombia (FARC). The BACRIM, and Los Urabenos in particular, have expanded control over rural areas and the mining sector, posing a threat as the government seeks to attract foreign investment to boost development in a post-conflict environment. Impacts Criminal violence in cities along the western coast is already causing damage to Colombia's international image. Increased insecurity perceptions risk marring the political and economic benefits the government expects from the peace process. Criminal groups such as Los Urabenos will benefit from the vacuum left by the FARC if a peace treaty is signed later this year.

scholarly journals Effects of Yeast Concentration and Total Soluble Solids on the Quality of Wine Produced from Pineapple

2020 ◽  
pp. 28-42
Author(s):  
E. C. Udeagha ◽  
C. N. Ishiwu ◽  
C. U. Obiora ◽  
J. O. Iwouno
Keyword(s):  
Titratable Acidity ◽  
Ash Content ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Wine Production ◽  
Total Soluble Solids ◽  
General Acceptance ◽  
Yeast Concentration ◽  
Mouth Feel

This research was carried out to determine the effects of yeast concentration and total soluble solids on the quality of wine produced from pineapple. The experiment was a Response Surface Methodology in the form of Rotatable Central Composite Design (RCCD). Ripe pineapple fruit (Ananas comosus) was processed using pressure extraction to obtain the juice. The juice was divided into thirteen (13) portions. Each portion’s total soluble solids was adjusted using sugar syrup and then pitched with specified yeast concentration. All the thirteen (13) samples were fermented for 168 h at 25±3 °C and aged for seven weeks. The wine was analyzed for pH, titratable acidity, ash content, final total soluble solids and alcohol content using standard methods. The sensory attributes (colour, aroma, taste, mouth-feel, texture and general acceptability) of the wines were analyzed by a twenty-five member panelist using 9-point hedonic scale. The results of the physico-chemical analysis of the pineapple wines showed that pH , titratable acidity (tartaric acid) content, alcohol and final total soluble solids ranged from 3.58 – 4.58, 0.33 – 0.59 %, 4.33 – 10.66 %v/v, 3.35 – 5.65 °Brix respectively. The ash content ranged from 0.20 – 0.50 %. The mean sensory scores for colour, taste, aroma, texture, mouth-feel and general acceptance ranged from 3.28 – 7.96, 4.08 – 6.68, 4.04 – 5.96, 4.16 – 5.32, 4.00 – 5.84 and 4.04 – 6.72 respectively.  The mouthfeel of the pineapple wine samples did not differ significantly (P ≥ .05). Taste and alcohol exhibited significant model (P < .05), and were fitted into regression models. Pineapple has been found suitable for wine production. Using Saccharomyces cerevisiae var cerevisiae concentration of 6 %v/v and total soluble solids of 25 °Brix is suitable for production of pineapple wine and should be adopted.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Características físicas, químicas e físico-químicas dos frutos da murta

2015 ◽  
Vol 10 (3) ◽  
pp. 11
Author(s):  
Dyalla Ribeiro de Araujo ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Érllens Eder Silva
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Dry Mass ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Sugars ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical

<p>O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de vegetação nativa, na propriedade rural da família Lermen, localizada na Serra dos Paus Dóias - Chapada do Araripe, município de Exu, PE. Após a colheita, os frutos foram transportados para o Laboratório de Ecofisiologia Vegetal da Universidade Estadual do Ceará, para a realização das análises físicas, químicas e físico-químicas: coloração da casca; diâmetros longitudinal e transversal; massas fresca, seca e de água e teor de água; sólidos solúveis totais (SST), acidez total titulável (ATT), pH, relação SST/ATT, carboidratos (amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores); vitamina C; pectinas; fenólicos; antocianinas; flavonoides amarelos e carotenoides. Os frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) são relativamente pequenos com formato levemente ovalado e com coloração 100% violeta quando maduros. Apresentaram ótima qualidade para consumo pelo conteúdo dos sólidos solúveis totais (15,08 °Brix), relação SST/ATT (18,37), açúcares solúveis totais (11,61%) e açúcares redutores (7,80%), como também são frutos ricos em vitamina C (160,62 mg/100 g de massa fresca do fruto) e antioxidantes.</p><p align="center"><strong><em>Physical and physico-chemical fruits characteristics of myrtle</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (<em>Eugenia gracillima</em> Kiaersk.) in maturation stage "mature". The fruits of myrtle were collected in an area of native vegetation in rural Lermen family property, located in the Serra dos Paus Dóias - Araripe, municipality of Exu, PE. After harvest, the fruits were transported to the Laboratory of Plant Ecophysiology, Ceará State University, to the achievement of physical, chemical and physico-chemical analysis: peel color; longitudinal and transverse diameters; fresh, dry mass and water content and water; total soluble solids (TSS), titulable total acidity (TTA), pH, TSS/TTA, carbohydrates (starch, total soluble sugars, reducing sugars and non reducing sugars, vitamin C, pectins, phenolics, anthocyanins, yellow flavonoids and carotenoids. The myrtle fruit (<em>Eugenia gracillima</em> Kiaersk.) are relatively small with slightly oval in shape and staining with 100% purple when ripe. Showed excellent quality for consumption for the content of total soluble solids (15.08°Brix), TSS/TTA (18.37), total soluble sugars (11.61%) and reducing sugar (7.80%), as well fruits are rich in vitamin C (160.62 mg/100 g fresh weight of fruit) and antioxidants.</p><p><strong> </strong></p>

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

Changes in External and Internal Quality Characteristics of Three Tomato Cultivars Grown at Seven Different Sowing Seasons

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 470e-470
Author(s):  
Md. Shahidul Islam ◽  
S. Khan ◽  
S.M.M. Hossain
Keyword(s):  
Climatic Factors ◽  
Seasonal Pattern ◽  
Tomato Fruit ◽  
Soluble Sugars ◽  
Winter Season ◽  
Quality Characteristics ◽  
Summer Season ◽  
Soluble Solids ◽  
Internal Quality ◽  
Sowing Time

Seasonal fluctuations of the physical and biochemical characteristics of three tomatoes, including two large-fruited and one cherry-fruited cultivars, were studied in seven different sowing time at an interval of 45 days. Seasonal variation were noted in the external and internal quality characteristics. The seasonal pattern of ripening exhibited a rapid first ripening during summer, followed by a progressive decline until the winter season. Fruits picked during early winter to spring had higher constituents compared to summer season. The fruits matured during the summer season showed higher accumulation of organic and ascorbic acid; but the crop duration was found to be shortened. On the other hand, the fruits matured during winter to spring season had higher firmness, soluble sugars and longer growing period. The lycopene synthesis was enhanced during spring to winter seasons. Of the climatic factors recorded, temperature is predominantly implicated in affecting tomato fruit quality. The results indicated that, firmness, total soluble solids and turning point of hue (arctan a*/b*) act as the indicators of fruit maturity, and breaker stage is more appropriate stage of harvesting in all the seasons studied. But regarding nutritional value and appearance, and for fresh consumption, pink stage of ripening is the best for harvesting. In the present study, although cropping season and growing temperature differed widely, but the cumulative temperature (°C day; from flowering to maturation) difference among growing seasons was small, and most suitable harvest period was found to be around 1000 °C day. Thus, for consumption, marketing and transportation, the fruits availing around 1000 °C days cumulative temperature are congenial to be harvested.

Developing Rural Tourism with the Participation of Related Parties in Bac Kan Province

2021 ◽  
Vol 2 (1) ◽  
pp. 13-22
Author(s):  
Le Ngoc Nuong ◽  
Ngo Thi Huyen Trang ◽  
Nguyen Thi Thuy Trang ◽  
Nguyen Tien Lam
Keyword(s):  
Rural Areas ◽  
Development Policy ◽  
Tourism Development ◽  
Economic Benefits ◽  
Rural Tourism ◽  
Basic Knowledge ◽  
Local Authorities ◽  
Knowledge And Skills ◽  
The People ◽  
The Government

Tourism development policy will pay attention to stakeholders, especially the people, who play an important role. However, in reality, when people participate in rural tourism development, they are not equipped with basic knowledge and skills in managing and serving tourists. Because the benefits between stakeholders are still not clear, the participation of people in rural tourism development is currently only passive. Active participation need to be directed from the Government and local authorities because the concept that rural tourism development is not only about creating economic benefits but also associated with conservation and preservation, together with keeping and promoting cultural - historical values in rural areas.

Effect of Aloin on the Soluble Sugars Metabolism and Flavor Quality Keeping of Gonggan

2011 ◽  
Vol 140 ◽  
pp. 309-313
Author(s):  
Jian Liang Liu ◽  
Lu Chen ◽  
Shi Lun Xu ◽  
Pei Peng Xu ◽  
Ying De Cui ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Invertase Activity ◽  
Acid Invertase ◽  
Soluble Solids ◽  
Flavor Quality ◽  
Total Soluble Solids ◽  
Titratable Acid ◽  
Content Change ◽  
Variation Patterns

Gonggan（Citrus sinensis Osb. ‘Deqing Gonggan’）is a natural hybrid citrus from Guangdong province. To understand conflicting relationships between the change of flavor quality and total soluble solids and titratable acid contents of Gonggan fruits and study the method of flavor quality keeping at room temperature, we investigated that the flavor quality keeping role of aloin and its effects on soluble sugars contents, and acid invertase activity of Gonggan fruits. The results in this paper show that the change of flavor quality can be evaluated through soluble sugars（sucrose, glucose, fructose）contents, and also not through total soluble solids and titratable acid contents. Aloin reduced the changes of the inclusion contents of Gonggan fruits during storage, extended the flavor quality period from 7 to 15 days, changed the variation patterns of total soluble solids, soluble sugars（sucrose, glucose, fructose）contents and acid invertase activity from s-type of control into half-s-shaped. Its role in flavor quality keeping effect on fructose content change of Gonggan fruits is discussed.

scholarly journals Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy

2014 ◽  
Vol 32 (No. 2) ◽  
pp. 158-163 ◽  
Author(s):  
P. Aggarwal ◽  
M. Michael
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Physico Chemical

We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 &deg;B of TSS. Organoleptically, the candy prepared with 100% fructose proved the best but the candy prepared with 25:75 of sucrose to fructose was equally good. The least acceptable was the candy prepared with 100% sucrose, as it had a dull appearance and slight crystallisation was observed during storage. Moisture, acidity and ascorbic acid decreased while total soluble solids, reducing and total sugars and limonin increased with no change in ash content of the candies during four months of storage. &nbsp;

scholarly journals Developing Rural Tourism with the Participation of Related Parties in Bac Kan Province

2021 ◽  
Vol 2021 (2) ◽  
pp. 71-79
Author(s):  
Le Ngoc Nuong ◽  
Nguyen Tien Lam ◽  
Dinh Tran Ngoc Huy ◽  
Ngo Thi Huyen Trang ◽  
Nguyen Thi Thuy Trang
Keyword(s):  
Rural Areas ◽  
Development Policy ◽  
Tourism Development ◽  
Active Participation ◽  
Economic Benefits ◽  
Rural Tourism ◽  
Basic Knowledge ◽  
Local Authorities ◽  
Knowledge And Skills ◽  
The Government

Tourism development policy will pay attention to stakeholders, especially to people, who play an important role. However, in reality, when people participate in rural tourism development, they are not equipped with basic knowledge and skills in managing and serving tourists. Because the benefits between stakeholders are still not clear, the participation of people in rural tourism development is currently only passive. Active participation need to be directed from the Government and local authorities because the concept that rural tourism development is not only about creating economic benefits but also associated with conservation and preservation, together with keeping and promoting cultural - historical values in rural areas.

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