Quality assessment of sprouted mung beans at various storage temperatures

2019 ◽  
Vol 56 (1) ◽  
pp. 26
Author(s):  
Shashi Prabha ◽  
Sangeeta Goomer
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Microbial Count ◽  
Subsequent Decrease ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Shelf Life Studies ◽  
Storage Temperatures

The present study was conducted with an objective to assess the quality of sprouted mung beans stored at different temperatures. Mung beans sprouts were processed at laboratory in controlled conditions, packed in LDPE pouches and were stored at summer room temperature (SRT) (30-32°C), winter room temperature (WRT) (15-18°C) and refrigeration temperature (RT) (7°C). Shelf life studies were conducted periodically for physical, chemical and microbiological parameters for 5 days at their respective storage temperatures. During shelf life studies, several changes were observed in sprouted samples of mung beans. There was a significant (p<0.05) increase in shoot length of sprouted mung beans samples stored at SRT followed by WRT and RT. Decrease in moisture content was significantly (p<0.05) more at RT followed by WRT and SRT. Vitamin - C content increased significantly (p<0.05) up to 1st day of storage at SRT and WRT, with decrease thereafter. Whereas at RT significant (p<0.05) increase was observed till 2nd day of storage followed by decrease afterwards. Vitamin - C content retained better at RT (16.6%) followed by WRT (6.3 %), while at SRT loss of 6.9% was observed. Acidity increased significantly at all three storage temperatures followed by subsequent decrease. Microbial count in terms of total plate count, yeast and mold count was comparatively higher at SRT followed by WRT and RT, though within acceptable range, whereas Coliform count was not detected at any stage. Thus it can be concluded that at RT (7°C) within two days of storage, optimal retention of physicochemical and microbiological qualities are achieved.

Vitamin- C retention in commercially available mung bean (Vigna radiate) sprouts

2018 ◽  
Vol 55 (4) ◽  
pp. 455
Author(s):  
Shashi Prabha ◽  
Sangeeta Goomer
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Mung Bean ◽  
Storage Period ◽  
Moisture Loss ◽  
Subsequent Decrease ◽  
Time Period ◽  
Microbiological Parameters ◽  
Shelf Life Studies

<p>The present study was conducted with an objective to assess the retention of vitamin– C over a time period in commercially available mung bean sprouts (CMBS).<em> </em>Mung beans sprouted samples were procured from market (CMBS) and compared with mung beans sprout samples processed at laboratory scale (LMBS) in controlled condition. Both sprouted samples were stored at 7˚C in refrigerator. Shelf life studies were conducted periodically on physical, chemical and microbiological parameters during the storage time period of 0-96 hours. During shelf life studies, several differences were observed among CMBS and LMBS samples. Keeping quality of sprout samples in terms of its appearance and odour started deteriorating after 48 hours in CMBS, and 96 hours for LMGS. Shoot length increased significantly till 48 hours in CMBS whereas till 72 hours in LMBS. Moisture loss in CMBS and LMBS was 22% and 28% respectively<em>. </em>Titrable<em> </em>acidity in CMBS and LMBS decreased with increase in storage period. Vitamin- C content shows significant increase till 24 hours in CMBS, till 48 hours in LMBS followed by subsequent decrease thereafter. Vitamin- C retention in CMBS was 2%, while 16.6% in LMBS. Microbial load was considerably higher in CMBS as compared to LMBS, with rapid increase in Coliform count during storage in CMBS, while in LMBS it was not detected<em>. </em>Thus it was concluded that, to gain optimal vitamin- C content CMBS must be consumed within 24 hrs. However LMBS should be consumed within 48hrs, yet its vitamin – C retention was comparatively more till 96 hours of storage.</p><p><strong>Keywords:</strong><em> </em>Mung beans, Sprouts, Vitamin – C, Commercially, Retention, Quality, Shelf life</p>

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

2020 ◽  
Vol 12 (2) ◽  
pp. 315
Author(s):  
Dyah Ayu Rakhmayeni ◽  
Tatty Yuniarti ◽  
Sukarno Sukarno
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Fish Products ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Quality Degradation ◽  
Total Plate Count ◽  
Different Temperatures

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Postharvest quality of pepino melon (Solanum muricatum Aiton) as influenced by NPK fertilizer rates, growing environment and storage temperature

2021 ◽  
Vol 35 (1) ◽  
Author(s):  
Carol Mutua ◽  
Joshua Ogweno ◽  
Robert Gesimba
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Room Temperature ◽  
Postharvest Quality ◽  
Solanum Muricatum ◽  
Npk Fertilizer ◽  
And Storage ◽  
Fertilizer Rates ◽  
Storage Temperatures

The present study evaluated the effect of NPK fertilizer (17:17:17) rates (0, 100, 200, 300 and 400 kg ha-1) on the postharvest quality of field and greenhouse grown pepino melons (Solanum muricatum Ait.) stored at room temperature (15-22°C) and at low temperature (7°C). The study was carried out in randomized complete block design with fruits from the field and greenhouse, five NPK fertilizer rates as treatments and the two storage temperatures replicated three times. Data were collected on percentage fruit weight loss (PWL), total soluble solids (TSS), firmness and shelf life. Results indicated that greenhouse and field grown fruits from the control and plants supplied with 100 kg NPK ha-1 had low PWL at both storage temperatures. Field grown fruits from the control stored at room temperature had the highest TSS and were firmer after 28 days of storage. Field grown fruits not supplied with fertilizer and stored at low temperature had a shelf life of 27 and 26 days in trial one and two respectively. Application of 100 kg NPK ha-1 and storage of pepino melon fruits at low temperature can be used to enhance quality and shelf life.

scholarly journals KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG

2016 ◽  
Vol 4 (2) ◽  
pp. 85
Author(s):  
Margani Luyuani Rohana ◽  
Siegfried Berhimpon ◽  
Joyce CV Palenewen
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Experimental Method ◽  
Room Temperature ◽  
Plate Count ◽  
E Coli ◽  
Existing Problems ◽  
Liquid Smoke ◽  
Total Plate Count ◽  
And Storage

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.

scholarly journals Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures

2009 ◽  
Vol 27 (No. 2) ◽  
pp. 102-108 ◽  
Author(s):  
R. Cao ◽  
Ch.-H. Xue ◽  
Q. Liu ◽  
Y. Xue
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Plate Count ◽  
Lag Phase ◽  
Sensory Assessment ◽  
Pacific Oysters ◽  
Basic Nitrogen ◽  
Different Temperatures ◽  
Aerobic Plate Count ◽  
Dominant Bacteria

The changes were studied in microbiological, chemical, and sensory properties of Pacific oysters stored at 10°C, 5°C, and 0°C. <I>Pseudomonas</I> (22%) and <I>Vibrionaceae</I> (20%) species were dominant in raw oysters. The dominant bacteria found in the spoiled samples were <I>Pseudomonas</I> regardless of the storage temperature. During storage, rapid increases in aerobic plate count (APC) values of the samples stored at 10°C and 5°C were observed, while no obvious lag phases were detected. With the samples stored at 0°C, a decrease in APC value during the first 4 days and a lag phase of about 6 days were observed. The APC values of the samples stored at 10°C, 5°C, and 0°C reached the level of 10<sup>7</sup> CFU/g on day 6, 10, and 18, respectively. All the tested samples stored at different temperatures revealed a slight decrease in pH and a significant increase of total volatile basic nitrogen (TVB-N) during storage. The average TVB-N concentration of about 22.0 mg N/100 g was observed at the end of the shelf-life as determined by APC. Combined with the sensory assessments, the shelf-life of 6–7, 10–11, and 17–18 days for oysters stored at 10°C, 5°C, and 0°C, respectively, was determined.

Shelf-life of Almond Pastry Cookies with Different Types of Packaging and Levels of Temperature

2010 ◽  
Vol 16 (3) ◽  
pp. 233-240 ◽  
Author(s):  
F.V. Romeo ◽  
S. De Luca ◽  
A. Piscopo ◽  
V. Santisi ◽  
M. Poiana
Keyword(s):  
Shelf Life ◽  
Dry Matter ◽  
Area Under The Curve ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Critical Parameters ◽  
Modified Atmosphere ◽  
Different Types ◽  
Different Temperatures ◽  
Storage Temperatures

Almond pastries are typical cookies of the south of Italy. Introduction of new packaging for this kind of cookies requires shelf-life assessments. This study, related to different types of packaging under various storage conditions of time and temperature, identifies critical parameters, as color and texture, to track during storage studies and to extend the shelf-life. The cookies were packed in three different ways and stored at two different temperatures. The pastries were separately stored: (1) in polyvinylchloride film; (2) in aluminum foil (ALL); (3) with modified atmosphere (MAP) in plastic vessels sealed into a polyamide/ polyethylene film; and (4) in vessels without any polymeric film. The storage temperatures were 20 and 30 °C. Evolution of texture, water activity, dry matter and color was assessed. Texture was evaluated by a texture analyzer with a puncturing test. Indices for hardening were the area under the curve (N × mm) up to 10 mm of distance, and the maximum force (N) corresponding to the crust fracture. The best results were obtained with ALL packaging and MAP condition, and above all, in all the trials a temperature of 30 °C reduced the crust hardness.

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