Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals Effect of Starch and Carboxymethtyl Cellulose on Physico-Chemical Properties of Tomato Juice

2014 ◽  
Vol 18 (2) ◽  
pp. 235-240
Author(s):  
MS Mahomud ◽  
S Islam ◽  
MN Islam ◽  
MA Ashraf
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Ash Content ◽  
Tomato Juice ◽  
Physico Chemical ◽  
Thickening Agents ◽  
Different Levels

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.DOI: http://dx.doi.org/10.3329/pa.v18i2.18245 Progress. Agric. 18(2): 235 - 240, 2007 

scholarly journals Effect on different levels of maltodextrin on physico-chemical properties of synbiotic lassi by using buffalo milk

2020 ◽  
Vol 8 (6) ◽  
pp. 2874-2877
Author(s):  
Shashikant Jagdale ◽  
Sandip S Ramod ◽  
Yogesh N Patil ◽  
Narendra N Prasade ◽  
Vijay B Kadav
Keyword(s):  
Chemical Properties ◽  
Buffalo Milk ◽  
Physico Chemical ◽  
Different Levels

scholarly journals The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

2019 ◽  
Vol 2 (2) ◽  
pp. 26-29
Author(s):  
Mursalin Mursalin ◽  
Addion Nizori ◽  
Irma Rahmayani
Keyword(s):  
Crystal Growth ◽  
Moisture Content ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Hot Water ◽  
Dissolved Solids ◽  
Instant Coffee ◽  
Physico Chemical ◽  
Heating Schedule

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3).  HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix.   Keywords— crystal growth,instant coffee, libtukom, recrystallization,  

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

Studies on physico-chemical properties of shrikhand from buffalo milk blended with sweet corn milk

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Rekha Mane ◽  
Prabhakar Padghan ◽  
Sujata Patil ◽  
Ramesh Patil
Keyword(s):  
Chemical Composition ◽  
Sweet Corn ◽  
Sugar Content ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Total Sugar ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

In this study, the attempt have been made to prepared shrikhand from blends of sweet corn milk and buffalo milk in different proportion and study the chemical composition shrikhand. On an average the moisture content of Shrikhand blended with sweet corn milk was found to be 32.5, 33.8, 34.3 and 35.9 per cent, fat 9.3, 8.4, 7.4 and 6.5 per cent, protein 9.14, 8.72, 8.33 and 7.74 per cent, ash 0.84, 0.73, 0.64 and 0.45 per cent, carbohydrate 60.3, 65.2, 70.3 and 74.5 per cent and total solids 66.57, 65.57, 64.87 and 63.5 per cent for treatment T0, T1, T2 and T3 respectively. It was also observed that as the blending of sweet corn milk increased, there was decreased in fat, protein, ash, total solids content of Shrikhand blended with sweet corn milk and increased in moisture and total sugar content.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Pollution Scenario due to Discharge of Effluent from Agrochemicals and Pesticides Manufacturing Industries of Dombivali Industrial Belt of Mumbai, India

2013 ◽  
Vol 22 ◽  
pp. 8-15
Author(s):  
P.U. Singare ◽  
S.S. Dhabarde
Keyword(s):  
Heavy Metals ◽  
Ph Value ◽  
Winter Season ◽  
Chemical Properties ◽  
Total Solid ◽  
Average Concentration ◽  
Summer Season ◽  
Manufacturing Industries ◽  
Toxic Heavy Metals ◽  
Physico Chemical

The paper deals with monitoring of pollution arising due to agrochemicals and pesticides manufacturing industries located along the Dombivali industrial belt of Mumbai, India. The study was carried for the period of one year from June, 2012 to May, 2013 to study the level of toxic heavy metals and the physico-chemical properties of waste water effluents discharged from the above industries. The average concentration of Cu, Ni, Cr, Pb and Zn was found to be maximum of 29.86, 0.90, 1.16 and 1.19 ppm respectively in summer season, while average Fe concentration was maximum of 51.10 ppm in winter season. The average pH value of the effluent was found to be maximum of 12.95 in summer season, while average conductivity value was maximum of 21085 µmhos/cm in rainy season. The majority of physco-chemical parameters like alkalinity, hardness, salinity, chloride, cyanide, phosphate, total solid, BOD and COD content were found to be maximum in summer season having the average values of 1918, 186, 4, 11.20, 0.07, 81, 6391, 685 and 2556 ppm respectively. The average DO content was found to be low of 4.5 ppm in winter season. It was observed that the concentration level of majority of the toxic heavy metals and physico-chemical properties were above the tolerable limit set for inland surface water. The results of present study indicates that the existing situation if mishandled can cause irreparable ecological harm in the long term well masked by short term economic prosperity due to extensive industrial growth

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Samara dos Santos Rekowsky ◽  
Géssica Cordeiro de Araújo ◽  
Nelson de Carvalho Delfino ◽  
Marion Pereira da Costa ◽  
Thadeu Mariniello Silva
Keyword(s):  
Dry Matter ◽  
Bovine Milk ◽  
Buffalo Milk ◽  
Raw Material ◽  
Cow Milk ◽  
Consumer Market ◽  
Total Solids ◽  
Physico Chemical ◽  
Hedonic Scale ◽  
Milk Mixture

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

scholarly journals CHARACTERISTICS OF LEACHATE AT IHIAGWA DUMPSITE, IMO STATE NIGERIA AND THEIR IMPLICATIONS FOR SURFACE WATER POLLUTION

2021 ◽  
pp. 1-11
Author(s):  
CT Nelson ◽  
GT Amangabara ◽  
CO Owuama ◽  
CN Nzeh ◽  
CN Uyo
Keyword(s):  
Heavy Metals ◽  
Chemical Properties ◽  
Total Solid ◽  
Toxic Substances ◽  
Landfill Leachates ◽  
Total Chloride ◽  
Metal Cyanide ◽  
Physico Chemical ◽  
High Concentrations ◽  
Total Dissolved Solid

Open dumpsite is the most common way to eliminate solid urban wastes in this part of the world. An important problem associated to landfills and open dumpsite is the production of leachates. The leachates from these dumpsites have many toxic substances, which may adversely affect the environmental health. Thus in order to have a better management of characteristics of Ihiagwa-Nekede waste dump leachates, representative leachate samples were collected and analyzed for Physico-chemical properties and levels of heavy metals in them. Results indicate pH7.38, temperature 28.30 ℃ - 28.40℃, total dissolved solid 124.01mg/l-125.45mg/l, magnesium hardness 4.40mg/l-7.32mg/l, sulphate 3.60mg/l-3.70mg/l, and nitrate 27.00mg/l-27.60mg/l. Other parameters indicated as follows Conductivity1910𝜇𝑠/𝑐𝑚-1930.00 𝜇𝑠/𝑐𝑚, total chloride 891.72mg/l-891.74mg/l, carbonate 1708.00mg/l-1904.00mg/l, Ammonia 9.39mg/l-9.40mg/l, calcium hardness 373.17mg/l-375.61mg/l, total solid 2423.00mg/l-2454.00mg/l, phosphate 13.52mg/l-13.54mg/l. The heavy metal: cyanide 2.25mg/l-2.33mg/l, zinc 18.08mg/l-18.38mg/l, copper 19.90mg/l20.48mg/l, iron10.67mg/l-10.82mg/l, lead 1.27mg/l-1.41mg/l, and manganese 3.00mg/l-3.61mg/l, all these exceeded the WHO standards. The obtained results showed that the landfill leachates are characterized by high concentrations of heavy metals and other disease causing elements and therefore require urgent treatment to forestall the contamination of groundwater system and the nearby Otamiri River.

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