scholarly journals Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

2019 ◽  
Author(s):  
Manju Jakhar
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Acid Level ◽  
Apple Juice ◽  
Fat Content ◽  
Ash Content ◽  
Food Science ◽  
Ascorbic Acid Level ◽  
Nutritional Analysis ◽  
Nutritional Qualities

This study was conducted at the Department of Food Science and Nutrition, Banasthali Vidyapith, Newai, Tonk, Rajasthan, India in 2006. A dairy by-product can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out to develop beverages using apple juice and incorporating whey at various percentage level and to conduct nutritional analysis. Protein value was varied between 0.72–1.9. Fat content was 0.50–1.10. The ascorbic acid level in the juices ranged between 2.97–0.85 and it was found to be decreasing with an increasing amount of whey. Acidity ranged was 0.20–0.34, it was increasing with the increasing amount of whey. Ash content level was also increased, the range was 0.20–1.50.

scholarly journals Change of Ascorbic Acid Level after Grafting of Tomato Seedlings

1999 ◽  
Vol 54 (9-10) ◽  
pp. 830-833 ◽  
Author(s):  
Akira Wadano ◽  
Mitsuharu Azeta ◽  
Shin-ichi Itotani ◽  
Ai Kanda ◽  
Toshio Iwaki ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Stress ◽  
Ascorbate Peroxidase ◽  
Phosphate Buffer ◽  
Acid Level ◽  
Active Oxygen ◽  
Ascorbic Acid Level ◽  
Electrochemical Detector ◽  
Tomato Seedlings ◽  
Severe Water Stress

Grafting is an easy way to produce a new seedling, which can tolerate against various stresses. During the acclimation after grafting, however, the seedlings still suffer a severe water stress. It is well known that water stress produces active oxygen to oxidize ascorbic acid. The concentration of ascorbic acid in the leaves was analyzed by HPLC equipped with an electrochemical detector. The column used was SP-120-5-ODS-BP (DAISO, JAPAN) and elution was performed with 0.1 ᴍ phosphate buffer, pH 3.0. After grafting the seedlings were acclimated under a 6-hr light/dark regimen. The content of ascorbic acid increased gradually during 2 days compared with control. The ascorbate peroxidase showed about constant activity, so the increase of ascorbic acid may be due to its requirement to cure the grafting

scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

scholarly journals Studies on Haemoglobin, Serum Calcium and Ascorbic Acid Level in Normal Pregnant, Pre-Eclamptic and Eclamptic Patients

2013 ◽  
pp. 7-14
Author(s):  
Khursheed Jahan ◽  
Maksuda Parvin ◽  
Abdullah Ibn Mafiz
Keyword(s):  
Ascorbic Acid ◽  
Statistical Analysis ◽  
Nutritional Status ◽  
Serum Calcium ◽  
Calcium Level ◽  
Biochemical Parameters ◽  
Serum Calcium Level ◽  
Acid Level ◽  
Ascorbic Acid Level ◽  
Blood Haemoglobin

Background: Nutritional status in relation to selected biochemical parameters and also nutrient intakes in the pre-eclampsia and eclampsia was assessed in 52 patients and compared with that of 52 normal pregnant (NP) women. Serum calcium, ascorbic acid and blood Hb levels in the pre-eclamptic and eclamptic patients were significantly lower than the values of NP women. By unpaired t-test demonstrated in our study, the serum calcium, ascorbic acid and blood Haemoglobin (Hb) level were highly significantly different but not correlated with each other when compared among these groups. However, total statistical analysis revealed that among all the factors studied serum calcium level, ascorbic acid level and blood Hb level have effect on nutritional status of pre-eclampsia and eclampsia.DOI: http://dx.doi.org/10.3329/bjnut.v24i0.14032 Bangladesh J. Nutr. Vol. 24-25 Dec 2011-2012 pp.7-14

Four Food-Frequency Categories of Fruit Intake as a Predictor of Plasma Ascorbic Acid Level in Middle-Aged Japanese Men

1998 ◽  
Vol 8 (6) ◽  
pp. 378-383 ◽  
Author(s):  
Shoichiro Tsugane ◽  
Michael T. Fahey ◽  
Minatsu Kobayashi ◽  
Satoshi Sasaki ◽  
Yoshitaka Tsubono ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Level ◽  
Fruit Intake ◽  
Ascorbic Acid Level ◽  
Middle Aged ◽  
Plasma Ascorbic Acid ◽  
Japanese Men ◽  
Food Frequency

Ascorbate Radical and Ascorbic Acid Level in Human Serum and Age

1983 ◽  
Vol 38 (1) ◽  
pp. 26-30 ◽  
Author(s):  
R. Sasaki ◽  
T. Kurokawa ◽  
S. Tero-kubota
Keyword(s):  
Ascorbic Acid ◽  
Human Serum ◽  
Acid Level ◽  
Ascorbic Acid Level

Reduction in the tissue ascorbic acid level in guinea pigs by thalidomide

1983 ◽  
Vol 96 (1) ◽  
pp. 910-913 ◽  
Author(s):  
B. L. Vaisman ◽  
V. P. Popov ◽  
T. V. Ignat'eva
Keyword(s):  
Ascorbic Acid ◽  
Guinea Pigs ◽  
Acid Level ◽  
Ascorbic Acid Level

Ascorbic Acid Levels in Patients Suffering from Psychoses of the Senium

1940 ◽  
Vol 86 (362) ◽  
pp. 534-537 ◽  
Author(s):  
Donald G. Remp ◽  
S. R. Rosen ◽  
John B. Ziegler ◽  
D. Ewen Cameron
Keyword(s):  
Ascorbic Acid ◽  
Oral Administration ◽  
Older Persons ◽  
Acid Level ◽  
Spinal Fluid ◽  
Significant Part ◽  
Ascorbic Acid Level ◽  
Metabolic Processes ◽  
Adequate Explanation

Numerous workers (Plaut, 1935; Altaman, 1937; Monouni, 1937) have reported that the blood and spinal fluid ascorbic acid levels are low in the aged. No adequate explanation of this fact has been given. Wortis (1938) has suggested that, since oral administration increases the ascorbic acid level of the spinal fluid in the aged as in the young, defective absorption probably does not play a significant part. He believes that the lower values in older persons may be due to increased intensity of metabolic processes concerned with the elaboration of ascorbic acid. Friedman, in discussing this contribution, advanced the suggestion that in older persons there may be less need for ascorbic acid because metabolism is slowed.

Influence of Arsenicals, Bismuth and Iron on the Plasma Ascorbic Acid Level

1940 ◽  
Vol 44 (2) ◽  
pp. 495-499 ◽  
Author(s):  
C. J. Farmer ◽  
A. F. Abt ◽  
H. C. S. Aron
Keyword(s):  
Ascorbic Acid ◽  
Acid Level ◽  
Ascorbic Acid Level ◽  
Plasma Ascorbic Acid
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