Chemical and Physical Quality of Snap Bean Pods during Storage and Shelf Life as Affected by Some Natural Safety compounds

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Tahany Ghanaym ◽  
Mohamed Zaki ◽  
Mohamed Ragab ◽  
Manal Attia ◽  
Mostafa Mohamed ◽  
...  
Keyword(s):  
Shelf Life ◽  
Snap Bean ◽  
Physical Quality

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals PENGARUH LAMA PENYIMPANAN TERHADAP KUALITAS SAGU SEP DAGING RUSA (Cervus timorensis) DENGAN METODE BAKING

2019 ◽  
pp. 45-48
Author(s):  
Iyoseina Maranatha ◽  
A. Tenny Damayanti Indriastuti ◽  
Henny V Saiya
Keyword(s):  
Shelf Life ◽  
Key Words ◽  
Storage Time ◽  
Animal Husbandry ◽  
Physical Quality ◽  
Method Effect ◽  
Storage Treatment ◽  
Physical Testing ◽  
Color Texture

This study aims to determine the baking method effect the to shelf life of meat sep sago deer (Cervus timorensis). This research was conducted in the laboratory of Animal Husbandry Musamus Merauke.. The perameters observed in this study is the physical testing of the storage time (flavor, color, texture, slimy) with storage treatment for 1 day, 2days, and 3 days and test bacteria (Coliform and Escherechia coli). The results of physical testing of the shelf life showed the physical quality of sago sep after 1 day storage changed into slimy, rancid, the color begins to changed, and moldy. Key words : deer meat; sago sep; shelf

scholarly journals Quality Attributes Limiting Snap Bean (Phaseolus vulgaris L.) Postharvest Life at Chilling and Non-chilling Temperatures

HortScience ◽  
2010 ◽  
Vol 45 (8) ◽  
pp. 1238-1249 ◽  
Author(s):  
Emilie Proulx ◽  
Yavuz Yagiz ◽  
M. Cecilia ◽  
N. Nunes ◽  
Jean-Pierre Emond
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Water Loss ◽  
Sensory Quality ◽  
Quality Attributes ◽  
Quality Attribute ◽  
Snap Bean ◽  
Snap Beans ◽  
Chilling Temperatures

‘Opus’ and ‘Leon’ snap beans were harvested, hydrocooled, held for 2 to 7 days at five temperatures and evaluated for quality attributes. The objectives of this work were to obtain quality curves at chilling and non-chilling temperatures, identify for each temperature which quality attributes limit snap beans marketability, and determine the remaining compositional value at the point the snap beans had reached the minimum acceptable quality for sale. Results from this study showed that temperature had a significant effect on the shelf life and overall quality of snap bean. Snap beans stored at temperatures higher than 10 °C were less green, softer and more shriveled, had higher weight loss, and lower acidity, soluble solids, ascorbic acid, and chlorophylls contents than those stored at lower temperatures. When stored at 1, 5, and 10 °C, ‘Leon’ snap beans developed chilling injury (CI), whereas no visual symptoms were noticeable in ‘Opus’ snap beans. Although CI might have indirectly affected the quality of ‘Leon’ snap beans, it was not considered a sensory quality-limiting factor. Overall, weight loss was the first non-sensory quality attribute to reach the limit of acceptability, whereas firmness was the first sensory quality attribute, followed by color, to reach the limit of acceptability and therefore limited the shelf life of ‘Opus’ and ‘Leon’ snap beans cultivars. As a result of excessive water loss and accelerated softening, shelf life of both snap bean cultivars was relatively short, ranging from 1 to 3.5 days, depending on the temperature and cultivar. Furthermore, the compositional value was considerably reduced at the point of poor sensory quality. The high weight loss obtained for beans stored at all temperatures suggests that the use of a film wrap may help create a high relative humidity and therefore reduce water loss, maintain better overall quality, and extend the shelf life of snap beans. Overall, maximum shelf life and best quality were obtained when ‘Opus’ and ‘Leon’ snap beans were stored at 10 °C.

scholarly journals Kriteria Kemasakan Buah Pepaya (Carica papaya L.) IPB Callina dari Beberapa Umur Panen

2015 ◽  
Vol 6 (3) ◽  
pp. 172
Author(s):  
M. Luthfan Taris ◽  
Winarso D. Widodo ◽  
Ketty Suketi
Keyword(s):  
Shelf Life ◽  
Chemical Quality ◽  
Maturity Level ◽  
Heat Unit ◽  
Physical Quality ◽  
Climacteric Fruit ◽  
Postharvest Handling ◽  
Postharvest Ripening ◽  
Tropical Horticulture

<p>ABSTRACT</p><p><br />Papaya is one of the climacteric fruit that has a short shelf life. It has high potential as a source of vitamins and minerals. This research was aimed at studying the maturity criteria of postharvest ripeness of Callina papaya fruit of several picking ages and to determine the best picking ages for postharvest handling in order to extend the shelf life. Experiment was conducted in the Research Center for Tropical Horticulture, Bogor Agricultural University (PKHT, IPB) Papaya Farm Tajur, Bogor and postharvest ripening test was conducted at Postharvest Laboratory, Department of Agronomy and Horticulture, Bogor Agricultural University in February to July 2014. Experiment consisted of 4 treatments: 115, 120, 125 and 130 days after anthesis (DAA) with 3 replications. The longest shelf life for papaya Callina was obtained by fruit picked at 115 DAA (heat unit 2010.06 0C day) with the shelf life of 8 days. Picking ages 120 DAA (heat unit 2102.13 0C day) was the best picking ages for treatment to extend the shelf life because of the good chemical quality contained and its shelf life of 7 days. The older papaya fruits ripened faster than the younger papaya fruit. Younger papaya has a lower respiration rate than the older papaya. Picking ages did not affect the physical quality but affect the chemical quality of papaya fruit at the same postharvest maturity level.</p><p>Kata kunci: Callina, chemical quality, physical quality, shelf life</p><p> </p><p>ABSTRAK</p><p> </p><p>Pepaya merupakan salah satu buah klimakterik yang memiliki daya simpan pendek, tetapi memiliki potensi yang tinggi sebagai sumber vitamin dan mineral. Penelitian ini bertujuan untuk mempelajari kriteria kematangan pascapanen buah pepaya Callina dari beberapa umur panen dan menentukan saat panen terbaik untuk penanganan pascapanen dalam rangka memperpanjang masa simpan. Buah untuk percobaan diperoleh dari kebun pepaya Pusat Kajian Hortikultura Tropika, Institut Pertanian Bogor (PKHT, IPB) Tajur, Bogor dan pengujian kematangan pascapanen dilakukan di Laboratorium Pascapanen, Departemen Agronomi dan Hortikultura, Institut Pertanian Bogor pada bulan Februari - Juli 2014. Percobaan terdiri atas 4 perlakuan: 115, 120, 125 dan 130 hari setelah antesis (HSA) dengan 3 ulangan. Umur simpan terlama pepaya Callina diperoleh pada umur panen 115 HSA (satuan panas sebesar 2010.06 0C hari) dengan umur simpan 8 hari. Umur panen 120 HSA (satuan panas sebesar 2102.13 0C hari) merupakan umur panen terbaik untuk perlakuan memperpanjang umur simpan karena mutu kimia baik dengan umur simpan 7 hari. Buah pepaya yang dipanen tua lebih cepat masak dibandingkan dengan buah pepaya yang dipanen muda. Pepaya yang dipanen muda memiliki laju respirasi yang lebih rendah dibandingkan dengan pepaya yang dipanen tua. Umur panen tidak mempengaruhi mutu fisik tetapi mempengaruhi mutu kimia buah pepaya pada tingkat kematangan pascapanen yang sama.</p><p>Kata kunci: Callina, mutu fisik, mutu kimia, umur simpan</p>

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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