Screening and Physico-chemical Study of Quality Jaggery Prepared from Different Early and Mid Season Sugarcane Varieties

Background: Jaggery, a traditional sweetener is produced from the sugarcane juice and its quality mainly depends on cane juice quality. It is specific to check, which sugarcane variety is producing the best jaggery in terms of its quality and recovery. Thus, this study was undertaken to screen five different promising early (CoH 160, Co 89003, Co 0238) and mid season (CoH 119, CoH 167) sugarcane varieties and to prepare and evaluate jaggery qualitatively.Methods: The different sugarcane varieties were harvested at proper maturity, weighed and crushed to extract juice in November, January and March. The juice was analyzed for various physico-chemical parameters viz., total soluble solids (oBrix), purity, pol, juice recovery (%) and commercial cane sugar (%). Good quality jaggery was prepared and evaluated for the sensory characteristics. The jaggery was evaluated quantitatively for physico-chemical parameters (reducing sugars, total sugars, sucrose, net rendement value, hardness and minerals. Result: The jaggery was found to have 8.50-10.70 per cent moisture, 68.82-78.95 per cent sucrose, 7.67-8.83 per cent reducing sugars and 1.45-2.63 per cent ash. The jaggery prepared from Co 89003 had significantly highest sensory scores over jaggery made from all other varieties. Jaggery made from CoH 160 variety was comparable with that of Co89003 variety. The early sugarcane varieties Co 89003 and CoH 160 were found to produce good quality jaggery as compared to mid-late varieties.

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Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

Revista Principia - Divulgação Científica e Tecnológica do IFPB ◽

10.18265/1517-03062015v1n45p150-157 ◽

2019 ◽

Vol 1 (45) ◽

pp. 150

Author(s):

Sâmela Leal Barros ◽

Wilton Pereira Da Silva ◽

Rossana Maria Feitosa De Figueirêdo ◽

Thais Jaciane De Araújo ◽

Newton Carlos Santos ◽

...

Keyword(s):

Reducing Sugars ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Brown Sugar ◽

Physico Chemical ◽

Different Types ◽

Raw Sugar ◽

Pineapple Pulp ◽

Solids Content

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid.

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Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i1030367 ◽

2021 ◽

pp. 114-124

Author(s):

. Shilpa ◽

Sangita Sood ◽

Farhan Mohiuddin Bhat

Keyword(s):

Protein Content ◽

Pearl Millet ◽

Finger Millet ◽

Reducing Sugars ◽

Neutral Detergent Fiber ◽

Fibre Content ◽

Phytochemical Analysis ◽

Total Sugars ◽

Physico Chemical ◽

Insoluble Fibre

The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g).

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Effect of processing technology (traditional and ward furnace) on the physicochemical properties of non-centrifugal cane sugar (NCS)

Revista Facultad de Ingeniería Universidad de Antioquia ◽

10.17533/udea.redin.20190839 ◽

2019 ◽

pp. 64-72

Author(s):

Kevin Nicolás Galvis-Arias ◽

Luisa Daniela Hidrobo-Pedroza ◽

María Cristina García-Muñoz ◽

Oscar Andrés Mendieta-Menjura ◽

Martha Patricia Tarazona-Díaz

Keyword(s):

Physicochemical Properties ◽

Combustion Chamber ◽

Reducing Sugars ◽

Cane Sugar ◽

Solid Content ◽

Processing Technology ◽

Soluble Solid Content ◽

Chemical Parameters ◽

Soluble Solid ◽

Physical And Chemical

Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS processing technology has on its physicochemical properties. In this study, two contrasting technologies were selected: the first one corresponds to the traditional furnace, characterized by a flat combustion chamber and hemispherical pan. The second one corresponds to the furnace with a ward type combustion chamber and modified pan. The variety of sugarcane selected was RD 75-11. The physical and chemical parameters evaluated were hydrogen potential (pH), total acidity (TA), solid soluble content soluble (SSC), ash, minerals, reducing sugars, color, moisture content and heat capacity. The technology with ward- type combustion chamber and modified pan managed to concentrate the oBrix of syrup to NCS in a 36.03% unlike the traditional furnace (32.59%). The two technologies used allowed obtaining NCS with an average caloric value of 14684.9 J g-1 and soluble solid content of 90.1°Brix. It was found that the NCS is a source of minerals such as potassium (3.55 g kg -1), calcium (2.25 g kg -1) and phosphorus (0.3 g kg -1).

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Effects of Herbicides on Weeds and Sweetcorn (Zea mays) Grown on Coarse-Textured Soils

Weed Science ◽

10.1017/s0043174500045975 ◽

1979 ◽

Vol 27 (6) ◽

pp. 608-611 ◽

Cited By ~ 4

Author(s):

A. G. Ogg ◽

S. Drake

Keyword(s):

Zea Mays ◽

Acetic Acid ◽

Reducing Sugars ◽

Chenopodium Album ◽

Amaranthus Retroflexus ◽

Soluble Solids ◽

Total Sugars ◽

Common Lambsquarters ◽

Golden Jubilee ◽

Dichlorophenoxy Acetic Acid

Alachlor [2-chloro-2′,6′-diethyl-N-(methoxymethyl)acetanilide] at 3.4 kg/ha, EPTC (S-ethyl dipropylthiocarbamate) + R-25788 (N,N-diallyl-2,2-dichloroacetamide) at 4.5 + 0.4 and 9.0 + 0.8 kg/ha, vernolate (S-propyl dipropylthiocarbamate) + R-25788 at 4.5 + 0.4 and 9.0 + 0.8 kg/ha, metolachlor [2-chloro N-(2-ethyl-6-methylphenyl)-N-(2-methoxy-1-methylethyl)acetamide] at 1.7 and 3.4 kg/ha, and metolachlor + procyazine {2-[[4-chloro-6-(cyclopropylamino)1,3,5-triazine-2-yl] amino]-2-methylpropanenitrile} at 1.3 + 1.3 kg/ha were preplant incorporated. These herbicides controlled 95% or more of the barnyardgrass [Echinochloa crus-galli (L.) Beauv.], common lambsquarters (Chenopodium album L.), redroot pigweed (Amaranthus retroflexus L.), Powell amaranth (A. powellii S. Wats.), and yellow foxtail [Setaria lutescens (Weigel) Hubb.] without injuring sweetcorn (Zea mays L. ‘Golden Jubilee’) or reducing corn yields or quality. Similar results were obtained with preplant incorporated applications of butylate (S-ethyldiisobutylthiocarbamate) + R-25788 at 4.5 + 0.2 kg/ha followed by a postemergence application of the amine salt of 2,4-D [(2,4-dichlorophenoxy)acetic acid] at 0.6 kg/ha. Metribuzin [4-amino-6-tert-butyl-3-(methylthio)-as-triazin-5(4H)-one] at 0.3 and 0.6 kg/ha and metribuzin + alachlor at 0.6 + 2.2 kg/ha applied preplant and incorporated reduced corn stands, primary ear production, and corn yields significantly. None of the herbicides significantly affected total sugars, reducing sugars, soluble solids, moisture content, or succulence of the corn.

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Shelf-life enhancement of papaya with aloe vera gel coating at ambient temperature

Journal of the Bangladesh Agricultural University ◽

10.3329/jbau.v13i1.28729 ◽

2016 ◽

Vol 13 (1) ◽

pp. 131-136 ◽

Cited By ~ 8

Author(s):

MR Sharmin ◽

MN Islam ◽

MA Alim

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Aloe Vera ◽

Storage Period ◽

Soluble Solids ◽

Chemical Parameters ◽

Aloe Vera Gel ◽

Physico Chemical ◽

Storage Behavior ◽

Physical Changes

In this experiment the effects of aloe vera gel coating on storage behavior of papaya at room temperature (290C-310C) was studied. Physico-chemical parameters such as color, physical changes, moisture, ash, acidity, vitamin C, protein, fat and total soluble solids (TSS) of papaya and aloe vera was determined at 3 days interval during the storage period. Among the physico-chemical parameters, color, physical changes, total weight loss and TSS contents increased significantly, whereas moisture content, vitamin C and titrable acidity decreased during storage. Control and 0.5% aloe vera treated papaya decayed from 6 days onward and completely decayed within 12 days of storage. On the other hand, 1% and 1.5% aloe vera gel coated papaya maintained their shelf-life for 9 and 12 days, respectively. Some of 1.5% aloe vera coated papaya decayed after 15 days. Papaya treated with 1.5% aloe vera solution, maintained their color & physical changes compared to other treatments up to 12 days of storage. The overall results showed the superiority of 1.5% aloe vera gel coating in extending the shelf-life of papaya upto 15 days compared to that of 0.5%, 1% aloe vera gel coating and control papaya. The present study describes the preparation and potential application of aloe vera gel coatings for enhancing the postharvest life and quality of papaya.J. Bangladesh Agril. Univ. 13(1): 131-136, June 2015

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Polysaccharide based edible coating on sapota fruit

International Agrophysics ◽

10.1515/intag-2016-0019 ◽

2016 ◽

Vol 30 (4) ◽

pp. 551-557 ◽

Cited By ~ 8

Author(s):

Joslin Menezes ◽

K.A. Athmaselvi

Keyword(s):

Shelf Life ◽

Edible Coating ◽

Agricultural Products ◽

Soluble Solids ◽

Ambient Conditions ◽

Chemical Parameters ◽

Organoleptic Properties ◽

Physico Chemical ◽

Significant Difference ◽

Dipping Time

AbstractSapota fruits are highly perishable and have short shelf life at the ambient conditions. The edible coatings have been used on different agricultural products in order to extend their post harvest life. In the present study, the polysaccharide based edible coating made up of sodium alginate and pectin (2%) was studied on the shelf life of sapota fruits. The coating of the fruits is done by dipping method with two dipping time (2 and 4 min). The both control and coated sapota fruits were stored at refrigerated temperature (4±1°C). The physico-chemical analysis including acidity, total soluble solids, ascorbic acid, pH, weight loss, colour and firmness were measured on 1, 8, 15, 23 and 30th day of storage. There was significant difference (p≤0.05) in these physico-chemical parameters between control and coated sapota fruits with 2 and 4 min dipping time. The sensory analysis of control and coated sapota fruits showed that, the polysaccharide coating with 2 minutes dipping time was effective in maintaining the organoleptic properties of the fruits.

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Physico-chemical Parameters of Honey From Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini)

Journal of Agricultural Science ◽

10.5539/jas.v10n7p196 ◽

2018 ◽

Vol 10 (7) ◽

pp. 196 ◽

Cited By ~ 1

Author(s):

Rogério Marcos de Oliveira Alves ◽

Jacqueline Lemos Viana ◽

Henrique de Abreu Cerqueira Sousa ◽

Ana Maria Waldschmidt

Keyword(s):

Electrical Conductivity ◽

Water Activity ◽

Reducing Sugars ◽

Chemical Properties ◽

Northeastern Brazil ◽

Chemical Parameters ◽

Technical Regulation ◽

Mean Values ◽

Physico Chemical

The physico-chemical properties of honey produced by the stingless bee Melipona mondury from Atlantic Forest in the state of Bahia, northeastern Brazil were evaluated. The evaluated characteristics included: water content, electrical conductivity, pH, acidity, water activity, ashes, diastase, hydroxymethylfurfural (HMF), reducing sugars and saccharose values. The honey samples showed mean values of 29.18% for moisture; 391.5 μS for electrical conductivity; pH of 4.06; 34.3 meq kg-1 for acidity; 0.73 for water activity; 0.18% for ashes; 4.05 (Goethe unit) for diastase; 1.60% for HMF; 65.42% for reducing sugars; and 2.14% of saccharose. Only the diastase activity was above the limits accepted by the Technical Regulation for Identity and Quality of Honey (Brazilian Ministry of Agriculture and Supplies). Most parameters are according to those reported in honeys from other species of stingless bees in Brazil.

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Processamento e caracterização físico-química do suco misto melancia com pepino

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v11i3.4087 ◽

2016 ◽

Vol 11 (3) ◽

pp. 65

Author(s):

Raphaela Maceió Silva ◽

Rossana Maria Feitosa de Figueirêdo ◽

Alexandre José de Melo Queiroz ◽

Regilane Marques Feitosa

Keyword(s):

Vitamin C ◽

Water Activity ◽

The Body ◽

Soluble Solids ◽

Total Sugars ◽

Beneficial Effects ◽

Physico Chemical ◽

Micro Organisms ◽

Physical And Chemical

A junção da melancia com pepino trás grandes benefícios na melhoria da composição físico-química do produto. O suco misto de frutas vem sendo estudado para revelar as características nutricionais e funcionais da mistura. Sendo a melancia rica em água, potássio, ferro, magnésio, zinco e vitamina C e o pepino apresentando baixo consumo de energia, baixo teor de calorias e pequenas quantidades de vitamina C, a elaboração desses combinados aumenta a possibilidade de efeitos benéficos ao organismo. Objetivou-se, com este estudo, elaborar suco misto de melancia com pepino em diferentes concentrações e caracterizar físico-químicamente as formulações. Com a obtenção das polpas, foram elaboradas as seguintes formulações: F1-100% pepino; F2-50% melancia e 50% pepino; F3- 70% melancia e 30% pepino; F4- 90% melancia e 10% pepino e F5- 100% melancia. Foram realizadas analises físico-químicas em triplicata em todas as formulações para a caracterização de cada tratamento quanto: pH, sólidos solúveis totais (ºBrix), teor de água, cor, atividade de água (aw), açúcares totais, redutores e não redutores e cinzas. A melancia e o pepino apresentaram altos teores de água e atividade de água indicando alta suscetibilidade ao desenvolvimento de micro-organismos. Os sucos mistos de melancia com pepino podem ser considerados novos produtos e serem classificados como bebidas pouco ácidas (pH > 4,5) com razoável teor de sólidos solúveis. As formulações F2 e F4 apresentaram maior quantidade de açúcares totais e o maior teor de minerais (cinzas) foi da formulação F4. Todos os sucos mistos apresentaram cor atrativa, com predominância da intensidade de amarelo. Processing and characterization physico-chemical of watermelon juice mixed with cucumberAbstract: The junction of the watermelon with cucumber back great benefits in improving the physical and chemical composition of the product. Mix fruit juice has been studied to reveal nutritional and functional characteristics of the mixture. Being the watermelon rich in water, potassium, iron, magnesium, zinc and vitamin C and the cucumber featuring low energy consumption, low-calories and small amounts of vitamin C, the elaboration of these combined boosts the possibility of beneficial effects to the body. This study aimed to draw up juice mix with watermelon and cucumber in different concentrations and physico-chemically characterize the formulations. With the obtaining of the pulp, were elaborated the following formulations: F1-100% cucumber; F2-50% 50% watermelon and cucumber; F3-70% 30% watermelon and cucumber; F4-90% 10% watermelon and cucumber and watermelon F5-100%.Were carried physical-chemical analyses out in triplicate in all the formulations for the characterization of each treatment how much the: pH, total soluble solids (° Brix), moisture content, color, water activity (aw), total sugars, reducers and not reducers and ashes. The watermelon and cucumber presented high content of water and water activity indicating high susceptibility to the development of micro-organisms. The juice mix of watermelon with cucumber can being considered new product and classified as drinks little acidic (pH 4.5) with reasonable soluble solids. The formulations F2 and F4 presented a higher amount on total sugars and the highest content of minerals (ashes) was the formulating F4. ll the mixed juices presented attractive color, with predominance of yellow.

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Stalk-Juice Quality Traits of Sweet Sorghum as Affected by Season in Sudan

Journal of Horticulture and Plant Research ◽

10.18052/www.scipress.com/jhpr.11.1 ◽

2020 ◽

Vol 11 ◽

pp. 1-13

Author(s):

Salma I. Abdalbagi ◽

Maarouf I. Mohammed

Keyword(s):

Sweet Sorghum ◽

Reducing Sugars ◽

Quality Parameters ◽

Future Research ◽

Juice Quality ◽

Quality Traits ◽

Design Data ◽

Total Sugars ◽

Yield Parameters ◽

Season Interaction

An experiment was conducted in Shambat (2012-2013) during the summer and winter seasons to study the stalk-juice quality parameters of 29 exotic and local sweet sorghum varieties as affected by season. The objectives were to provide basic data attributing to syrup and sugar (jaggery) production in the Sudan. The materials were arranged in RCB design. Data were collected on brix, pol (sucrose %), reducing sugars, total sugars, purity and pH. The single and combined analysis of variance revealed highly significant differences among varieties for all traits studied. The variety x season interaction was significant for all traits other than total sugars %, implying the need for considering the variety choice in each season. The results of juice quality parameters were mostly within the range reported in the literature. The exotic materials excelled the local ones in brix, pol%, total sugars% and purity. The exotic varieties: N100, Red-X, Hastings and N110 as well as the local Ankolib selections: AnkNyala and Ank36 were identified as having juice quality traits suitable for syrup production. The exotic varieties: BlueRibbon, KansasCollies and Brawley were identified for sugar (jaggery) production. It was concluded that interaction of variety x season and yield parameters for juice, grain and stover should be considered when determining the choice of the variety. Future research should focus on developing multi-purpose varieties capable for concurrent production of syrup/sugar, grain and stover.

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

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i3.3115 ◽

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

O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (Eugenia gracillima 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 (Eugenia gracillima 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.Physical and physico-chemical fruits characteristics of myrtleAbstract: The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (Eugenia gracillima 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 (Eugenia gracillima 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.

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