Effect of Packaging Material and Storage Period on Physico-Chemical Attributes of Osmotic Dehydrated Ripe Sapota Slices

This study was carried out in 2017 at the Federal University of Agriculture, Makurdi Nigeria. The study was aimed at evaluating the effect of packaging materials and storage period on the vigor parameters of some selected varieties of soybeans in Makurdi. The experimental design was 3x5x6 factorial CRD comprising 3 varieties, 5 storage periods and 6 packaging materials by 3 replicates. Samples were collected from National Cereal Research Institute, Yandev sub-station. The soybeans were cleaned, dried and the moisture content noted. Five hundred grams was measured into the various packaging material stored and at Strategic Grains Reserve, Federal Ministry of Agriculture Makurdi. The seeds in storage was sampled periodically (2, 4, 6 and 8 months) to determine quality by conducting standard germination test with 100 seeds (100 seeds/rep). The investigation revealed that V3 (TGx 1448-2E) stored for 2 months had the highest Shoot seedling length while V1 (TGx 923-3F) stored for 8 months had the least shoot seedling length. Soybeans stored in cloth had a very high Shoot seedling length at 2 months but dropped thereafter and turned out to be the lowest at the end of the storage period. V2 (TGx 1904-6F) stored in laminate paper produced the longest Shoot seedling length and also produced the shortest with V1. The seedling root length was longest in V3 stored for 2 months and least in V1 stored for 8months.Soybeans stored in cloth for 2 months produced very high SRL 2 months but dropped to 0.00 at the end of the storage period. V2 did better in LDPE than all the packaging materials. V1 had the shortest SRL in soybeans stored in bottle. The highest seedling vigor was recorded in V3 stored for 2 months while the lowest seedling vigor was recorded in V1 stored for 8 months. V2 in plastic container had the highest seedling vigor whileV1 in plastic had the lowest. However, significant differences were observed at (P< 0.05) in the interaction effect. In the present study, LDPE proved to be the best packaging material and the variety that had more resistance to deterioration was V2 (TGx 1904-6F). Soybeans that are stored at ambient should be in storage material that are impervious to air and moisture otherwise the seeds will lose viability and vigor. In addition, varieties that are prone to fast deterioration should not be stored longer.

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Effect of Storage Conditions on Quality and Shelf Life of Pumpkin Cookies

Issue 4 - Journal of Science and Technology ◽

10.46243/jst.2020.v5.i6.pp70-79 ◽

2020 ◽

pp. 70-79

Keyword(s):

Chemical Analysis ◽

Environmental Conditions ◽

Room Temperature ◽

Storage Stability ◽

Storage Conditions ◽

Packaging Material ◽

Spread Ratio ◽

Physico Chemical ◽

And Storage ◽

Quality And Shelf Life

The chemical, physical evaluation and storage stability of cookies was carried out. studies on quality was based on physico-chemical analysis that is weight, diameter, thickness ,spread ratio, moisture, fat, protein, ash, crude fiber, carbohydrate content as well as sensory characteristics which was determined for fresh and stored sample. The characteristics of cookies were influenced by packaging material, environmental conditions and constituents present in flour. Cookies was packed in LDPE bags and stored at room temperature. This study was conducted at the interval of 15 days up to 45days.

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Effect of Ethephon and Storage Temperature on Physico-chemical Changes during Ripening of Mango (Mangifera indica L.) Cv. Neelum

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2019/v38i630387 ◽

2019 ◽

pp. 1-11

Author(s):

Er. K. Lavanya ◽

D. Bhaskara Rao ◽

L. Edukondalu ◽

R. Lakshmypathy ◽

V. Srinivasa Rao

Keyword(s):

Reducing Sugars ◽

Storage Temperature ◽

Mangifera Indica ◽

Storage Period ◽

Chemical Changes ◽

Overall Acceptability ◽

Physico Chemical ◽

Sensory Qualities ◽

Increasing Trends ◽

And Storage

Mango fruits Cv. Neelum treated with ethephon of different concentrations i.e. 250, 500, 750 and 1000 ppm for five minutes at different temperature conditions viz., 16, 20, 24 and 28ºC with 80% RH ripened in ripening chamber and untreated fruits kept at ambient temperature (30-34ºC). Then the mango fruits were analyzed for physico-chemical changes and sensory qualities. It was found that mango Cv. Neelum ethephon dip treatment placed in the ripening chamber triggered the ripening process and showed that the significant increasing trends in L*, a*, b* values of colour, TSS (°Brix), PLW (%), reducing sugars (%), pH and decreasing trends in firmness (N), acidity during ripening in all the treatment combinations during advancement of storage period in ripening chamber. It was observed that mango fruits Cv. Neelum ripened by ethephon dip treatment of 750 ppm for 5 minutes at 20ºC, 80% RH showed better results in respect of a high overall acceptability score of 8.50.

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Effect of Packaging Materials and Storage Periods on the Protein Content of Three Soybean Varieties from Makurdi, Benue State, Nigeria

International Journal of Plant & Soil Science ◽

10.9734/ijpss/2019/v30i330180 ◽

2019 ◽

pp. 1-7

Author(s):

J. O. Obute ◽

S. V. Irtwange ◽

T. Vange

Keyword(s):

Protein Content ◽

Interaction Effect ◽

Economic Value ◽

Storage Period ◽

Packaging Material ◽

Temperate Climate ◽

Packaging Materials ◽

Plastic Container ◽

Randomized Design ◽

And Storage

Soybeans are the leguminous vegetable of the pea family that grows in a tropical, subtropical and temperate climate. Protein and oil are soybeans seed components of great economic value. This work was carried out at the Seed Science Laboratory in the Federal University of Agriculture Makurdi, Nigeria. It was aimed at assessing the protein content of soybeans stored under ambient condition. The experimental design was factorial in 3x5x6x factorial completely randomized design (CRD) comprising 3 varieties, 5 storage periods and 5 packaging materials by 3 replicates. The varieties investigated were TGx 932- 3F, TGx1904- 6F and TGx1448- 2E stored in cloth, glass bottle, plastic container, low-density polyethene and laminate paper. The storage periods were 0, 2, 4, 6 and 8months Least significant (LSD) at 5% was used to compare the treatment means. The seeds in storage were sampled periodically (2, 4, 6 and 8 months) to determine the protein content. The protein content of the samples was determined according to the standard method. TGx 1448- 2E (V3) had the highest protein content while TGx 1904- 6F (V2) had the least. The highest protein content was recorded in soybeans packaged in a plastic container (43.55) while the least was recorded in soybeans that were not packaged in anything (control). The investigation showed that soybeans stored for 8 months had the highest protein content of 44.01 and the lowest was in 0 months (36.47). It was observed that the protein content increased with increase in storage period. Significant differences ((P<0.05) were observed in all the main effects. The result of the interaction between variety and storage period showed V3 (TGX-1448-2E) had the highest protein content when stored for 8 months and the lowest was V2 (TGX-1904-6F) at 0month (30.8) and the next lowest one was V2 at 2months (36.79). The interaction effect of storage period and packaging material on protein showed that the highest protein content was recorded at 8month and the lowest was recorded at the 0 months (36.467). The interaction effect of variety and packaging material on protein content showed variation. The highest protein content recorded was in V3 (44.795) while the lowest was for V2 (39.847). The highest interaction was between V3 x LDPE (44.795) and the lowest was V2 X laminate paper. However, there were significant differences (P<0.05) in all the interaction effects. The present study revealed that the protein content of stored soybeans varied with storage period, packaging material and variety.

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Physico-Chemical and Sensory Qualities of Ice Cream Incorporated with Encapsulated Flavour

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1497 ◽

2020 ◽

Vol 39 (01) ◽

Author(s):

A. Vanathi ◽

R. Palani Dorai

Keyword(s):

Chemical Properties ◽

Flavor Stability ◽

Storage Period ◽

Ice Cream ◽

Titratable Acidity ◽

Total Solid ◽

Physico Chemical ◽

Sensory Qualities ◽

Processing And Storage ◽

And Storage

Flavour is the most important positive attribute in ice cream. However its stability in ice cream during processing and storage get decreased. In order to limit its degradation in ice cream during processing and storage it is beneficial to encapsulate flavor compounds. The aim of this study is to evaluate flavor encapsulated (FE 1 and FE 2) compounds, physico-chemical of different flavor encapsulated ice cream (FEIC 0, FEIC 1, FEIC 2) and sensory qualities of different flavor encapsulated ice cream on different days ( 0 day, 7thd day and 15th day). The ice cream were prepared with 1.35 % of FE 1 and FE 2 in ice cream and were analyzed for physico-chemical and sensory qualities and compared with regular ice cream (control – FEIC 0). The result of the present study shows that shape of the aggregated encapsulated flavour were irregular, but it is spherical in shape when it is dispersed. The size of the aggregated FE 1 and FE 2 did not differ significantly, but size of the dispersed and solubility of different encapsulated flavor differed significantly ( 0.01). Among physico-chemical properties, ice cream incorporated with encapsulated flavour significantly increased ( 0.05) viscosity and melting resistance of the ice cream, but it has not having any influence on pH, titratable acidity (%), fat (%), total solid (%) and specific gravity when compared with control ice cream (FEIC 0). In sensory qualities, colour and appearance of different flavour encapsulated ice cream did not differ significantly on different storage period. The intensity of flavour was significantly higher ( 0.01) in FEIC 0 on 0th day and non-significant among treatments on 7th day. But on 15th day the intensity of flavour was significantly higher in FEIC 1 and FEIC 2 when compared with FEIC 0 were analyzed using sensory panelist. Thus the study revealed that incorporation of FE compound in ice cream improves flavor stability in ice cream without affecting much of its physico-chemical properties.

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Effect of Blending and Storage on the Physicochemical Composition of the Papaya and Mango Squash

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1419 ◽

2019 ◽

Author(s):

Rajni Modgil ◽

Arun Prabha ◽

Anupama Sandal

Keyword(s):

Reducing Sugars ◽

Sugar Content ◽

Storage Period ◽

Beta Carotene ◽

Carotene Content ◽

Physicochemical Composition ◽

Physico Chemical ◽

Papaya Pulp ◽

Mango Pulp ◽

And Storage

Papaya and mango pulp was blended in different ratios i.e. 100:0, 85:15, 70:30 and 55:45 respectively to prepare squash. Prepared squash was analysed for various nutritional and physico-chemical characteristics. Parameters studied were pH, acidity, TSS, Beta carotene total sugars reducing and non reducing sugars. Squash was packaged in glass bottles and stored for six months to assess the shelf life after storage at ambient temperature. The samples were analysed at an interval of one month. The results revealed that a good quality squash can be prepared by blending papaya and mango. With increase in storage period the pH (2.96 to 3.03)and reducing sugar content of the squash increased, from 20.34 to 22.83 whereas the acidity, T SS, ascorbic acid, â carotene content, total and non-reducing sugars decreased significantly. Initial TSS in controle sample was 44.12 which decreased to 43.91 % after six month storage. Papaya pulp can be blended with mango pulp for developing squash.

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Effect of Packaging Material and Storage Period on Quality of Aonla and Cereal Based Extruded R-T-E Snack

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2020.901.056 ◽

2020 ◽

Vol 9 (1) ◽

pp. 511-519

Author(s):

G. S. Chikkanna ◽

S. K. Jha ◽

D. S. Ambika ◽

G. K. Sadananda

Keyword(s):

Storage Period ◽

Packaging Material ◽

And Storage

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Quality Aspects and Storage Evaluation of Freeze Dried Probiotic Pineapple Lassi Powder

Defence Life Science Journal ◽

10.14429/dlsj.2.11364 ◽

2017 ◽

Vol 2 (2) ◽

pp. 186

Author(s):

Aisha Tabassum ◽

V. K. Shiby ◽

M. C. Pandey

Keyword(s):

Storage Period ◽

Bifidobacterium Bifidum ◽

High Altitudes ◽

Physico Chemical ◽

Micronutrient Intake ◽

Freeze Dried ◽

Quality Aspects ◽

Significant Difference ◽

Increasing Trend ◽

And Storage

Freeze dried probiotic pineapple lassi powder was developed using Bifidobacterium bifidum (NCDC 235). Quality aspects were determined in terms of physico-chemical parameters, vitamin composition and probiotic viability. Storage changes were monitored at 25±20C and -18±20C for 1 year. The reconstituted lassi has carbohydrate content of 22.2%, thiamin 2mg which meets 2/3rd of suggested micronutrient intake goal for those working either in cold or at high altitudes. The niacin content in the product is 2.27mg, riboflavin 0.375 mg and pyridoxine 67.5mg. An increasing trend in ΔE values 0 to 6.06 was observed at 25±2°C while no significant difference (p<0.05) was observed at -18±20C. pH decreased from 4.71 to 4.1 at 25±2°C and to 4.3 at -18°C±2°C after 12 months. Browning in terms of absorbance increased significantly (p<0.05) from 0.015 to 0.061 at 25±2°C. Bifidobacterium bifidum count decreased from 9.55 log10 cfu.ml-1 to 8.87 log10 cfu.ml-1 and 8.95 log10 cfu.ml-1 after 12 months at 25±2°C and -18°C±2°C respectively. Probiotic viability did not change significantly throughout the storage period at both the temperatures. This instant powder can also be utilised as a health drink mix with reduced bulk suitable for combat conditions and in high altitudes to overcome logistic problems.

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