scholarly journals Comparative Study of Developed Tomato Soup with Market Soup

2021 ◽  
Vol 10 (11) ◽  
pp. 188-191
Author(s):  
Seema Sonkar Usha Devi Gupta ◽  
Pragya Mishra Suman Devi ◽  
H. G. Prakash
Keyword(s):  
Comparative Study ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Microbial Contamination ◽  
Storage Stability ◽  
Low Cost ◽  
Indian Market ◽  
Tomato Soup ◽  
Microbial Study

Streetfood has popular in Indian market and consumed as convenient to eat with reasonable price but sold open dirt areas that found unhygienic, not free from microbial contamination and having low nutritional quality. The present investigation was carried out to develop vegetable tomato soup and compare with street tomato soups and assess their sensory quality and microbial study. Microbial parameters were used to affect the shelf life of the products. The developed tomato soups were acceptable in comparison to Street tomato soups. Hence, low cost nutritious developed tomato soup can be acceptable with good storage stability.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

scholarly journals Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly

2018 ◽  
Vol 6 (4) ◽  
pp. 747-756 ◽  
Author(s):  
Qing Shen ◽  
Mengting Wang ◽  
Jinhu Tian ◽  
Lyulin Hu ◽  
Sijie Ren ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality And Shelf Life

Green water-based binders for LiFePO4/C cathode in Li-ion batteries: a comparative study

2021 ◽  
Author(s):  
Xiaojing Zhang ◽  
xinyi Ge ◽  
Zhigang Shen ◽  
Han Ma ◽  
Jingshi Wang ◽  
...  
Keyword(s):  
Comparative Study ◽  
Polyvinylidene Fluoride ◽  
Low Cost ◽  
Green Water ◽  
Li Ion Batteries ◽  
Environmental Friendliness ◽  
Water Based ◽  
Li Ion

Compared with environmentally harmful binder polyvinylidene fluoride (PVDF) in Li-ion batteries (LIBs), water-based binders have many advantages, such as low cost, rich sources and environmental friendliness. In this study, various...

scholarly journals Engineering and characterization of gymnosperm sapwood toward enabling the design of water filtration devices

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
Krithika Ramchander ◽  
Megha Hegde ◽  
Anish Paul Antony ◽  
Luda Wang ◽  
Kendra Leith ◽  
...  
Keyword(s):  
Shelf Life ◽  
Social Acceptance ◽  
Low Cost ◽  
Global Scale ◽  
Coliform Bacteria ◽  
Diverse Range ◽  
Water Filter ◽  
Synthetic Test ◽  
Xylem Tissue ◽  
Filtration Material

AbstractNaturally-occurring membranes in the xylem tissue of gymnosperm sapwood enable its use as an abundantly-available material to construct filters, with potential to facilitate access to safe drinking water in resource-constrained settings. However, the material’s behavior as a filter is poorly understood, and challenges such as short shelf life have not been addressed. Here, we characterize the operational attributes of xylem filters and show that the material exhibits a highly non-linear dependence of flow resistance on thickness upon drying, and a tendency for self-blocking. We develop guidelines for the design and fabrication of xylem filters, demonstrate gravity-operated filters with shelf life >2 years, and show that the filters can provide >3 log removal of E. coli, MS-2 phage, and rotavirus from synthetic test waters and coliform bacteria from contaminated spring, tap, and ground waters. Through interviews and workshops in India, we use a user-centric approach to design a prototype filtration device with daily- to weekly-replaceable xylem filters, and uncover indicators of social acceptance of xylem as a natural water filter. Our work enhances the understanding of xylem as a filtration material, and opens opportunities for engineering a diverse range of low-cost, biodegradable xylem-based filtration products on a global scale.

scholarly journals High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of Carnobacterium/Carnobacteriaceae

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1754
Author(s):  
Anlaug Ådland Hansen ◽  
Solveig Langsrud ◽  
Ingunn Berget ◽  
Mari Øvrum Gaarder ◽  
Birgitte Moen
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Atlantic Cod ◽  
Bacterial Load ◽  
Modified Atmosphere Packaging ◽  
Volatile Components ◽  
Spoilage Bacteria ◽  
Before And After ◽  
Thawing Process ◽  
Short Time

Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism Photobacterium, whereas industrially produced fillets had higher bacterial loads and diversity (Pseudomonas, Arthrobacter, Psychrobacter, Shewanella). The identified bacteria after storage in vacuum or air were similar to the initially identified bacteria. Bacteriota analysis showed that a short time freezing/thawing process reduced Photobacterium while modified atmosphere packaging (MAP; 60%CO2/40%O2 or 60%CO2/40%N2) inhibited the growth of important spoilage bacteria (Photobacterium, Shewanella, Pseudomonas) and allowed the growth of Carnobacterium/Carnobacteriaceae and Acinetobacter. Despite being dominated by Photobacterium, fresh fillets stored in MAP 60%CO2/40%N2 demonstrated better sensory quality after 13 days of storage than fillets stored in MAP 60%CO2/40%O2 (dominated by Carnobacterium/Carnobacteriaceae). Carnobacterium spp. or other members of Carnobacteriaceae may therefore be potential spoilage organisms in cod when other spoilage bacteria are reduced or inhibited.

Sign in / Sign up

Export Citation Format

Share Document