scholarly journals Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan

2021 ◽  
Vol 41 (2) ◽  
pp. 195
Author(s):  
Tengku Mia Rahmiati ◽  
Virna Muhardina ◽  
Putri Meutia Sari
Keyword(s):  
Skim Milk ◽  
Coconut Oil ◽  
Solid Content ◽  
Coconut Milk ◽  
Raw Material ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
High Concentration ◽  
Randomized Design ◽  
Soluble Solid

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.

scholarly journals Modelling the rheological behaviour of enzyme clarified  lime (Citrus aurantifolia L.) juice concentrate

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 456-466 ◽  
Author(s):  
S.S. Manjunatha ◽  
P.S. Raju ◽  
A.S. Bawa
Keyword(s):  
Water Activity ◽  
Rheological Behaviour ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Soluble Solids Content ◽  
Lime Juice ◽  
Soluble Solid ◽  
Solids Content

The rheological behaviour of enzyme clarified Lime (Citrus aurontifolia L.) juice was studied as a function of the total soluble solid (TSS) content (7.3&ndash;55.7&deg;Brix), corresponding water activity (a<sub>w</sub>) (0.985&ndash;0.831) at different temperatures (20&ndash;80<sup>o</sup>C) using co-axial controlled stress rheometer. The rheological parameter shear stress was measured up to the shear rate of 600 s<sup>&ndash;1</sup>. The investigation showed that the enzyme clarified lime juice and its concentrate behaved like a Newtonian fluid with the viscosity (&eta;) being in the range 3.964 to 50.290 mPa s depending upon the concentration and temperature used. The temperature dependency on the viscosity of lime juice was described by Arrhenius equation (r &gt; 0.99) and the activation energy (E<sub>a</sub>) of viscous flow was in the range 4.151 to 26.050 kJ/mol depending upon the total soluble solids content. The effect of total soluble solid content on the flow activation energy was described by exponential type equation (r &gt; 0.98) and that of water activity was described by both the power law and exponential equations (r &gt; 0.99). The effect of total soluble solid content on the viscosity of lime juice followed the second order exponential equation (r &gt; 0.99) at the temperature used. The effect of water activity on the viscosity was described by both the power law and exponential type relationship (r &gt; 0.97). The equations relating to the combined effect of temperature and total soluble solids content/water activity on the viscosity of enzyme clarified lime juice were established. &nbsp;

Rheological Characteristics of Juniperus drupacea Fruit Juice (pekmez) Concentrated by Boiling

2008 ◽  
Vol 14 (4) ◽  
pp. 321-328 ◽  
Author(s):  
M. Akbulut ◽  
H. Çoklar ◽  
G. Özen
Keyword(s):  
Flow Characteristics ◽  
Shear Thickening ◽  
Solid Content ◽  
Soluble Solids ◽  
Effect Of Temperature ◽  
Coefficient Of Determination ◽  
Rheological Parameters ◽  
Soluble Solid Content ◽  
Rotational Viscometer ◽  
Soluble Solid

Rheological parameters of Juniperus drupacea fruit pekmez were evaluated using a rotational viscometer at 10, 20, 30, 40, and 50 °C and at concentrations of 62.8, 68.9, 72.0, and 75.2% total soluble solids. The flow characteristics of Juniperus drupacea fruit pekmez were described by the power law and Herschel—Bulkley models. The Herschel—Bulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.993. Juniperus drupacea pekmez exhibited a time-independent shear thickening behavior. The effect of temperature on viscosity can be described by means of an Arrhenius equation. Depending on the soluble solid contents, the activation energies for flow of diluted samples vary from 78.23 to 60.38 kJ/mol. The effect of soluble solids on viscosity can be described by an exponential equation. Experimental data were fitted to several models in order to describe the effect of temperature and soluble solid content. The combined effect of temperature and soluble solid content on viscosity was also formulated.

scholarly journals Effect of Fermentation Factors on Red Dragon Juice from Lap Thach, Vinh Phuc Province 

2021 ◽  
Vol 31 (1) ◽  
pp. 67-72
Keyword(s):  
Solid Content ◽  
Product Diversification ◽  
Added Value ◽  
Soluble Solids ◽  
Agricultural Product ◽  
Soluble Solid Content ◽  
Commercial Market ◽  
Soluble Solid ◽  
Sensory Qualities ◽  
Solids Content

The red dragon is a main agricultural fruit in Vinh Phuc province with the largest cultivation area in northern Vietnam. Recently, fermentation juices are getting more attention in commercial market due to remaining the natural properties and flavor of fresh fruits. Thus, the development of fermented juice products from Vinh Phuc red dragon is necessary for the product diversification and added value of this agricultural product. The purpose of this study is to investigate the effect of some factors such as culture density, pH and the total soluble solids content of the original juice on red dragon (Hylocereus polyrhizus) juice fermentation obtained from Lap Thach, Vinh Phuc province. The results showed that the fermentation process should be conducted at the total soluble solid content of 150Bx, the Saccharomyces cerevisae content of 0.4g/kg, and the pH of 4.5 producing the most favorable in nutrition and sensory qualities.

scholarly journals Fruit Morphology, Citrulline, and Arginine Levels in Diverse Watermelon (Citrullus lanatus) Germplasm Collections

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1054 ◽  
Author(s):  
Awraris Derbie Assefa ◽  
On-Sook Hur ◽  
Na-Young Ro ◽  
Jae-Eun Lee ◽  
Ae-Jin Hwang ◽  
...  
Keyword(s):  
Genetic Resources ◽  
High Performance ◽  
Citrullus Lanatus ◽  
Hplc Method ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Germplasm Collections ◽  
Soluble Solid ◽  
The Usa

Watermelon (Citrullus lanatus) is a non-seasonal, economically important, cucurbit cultivated throughout the world, with Asia as a continent contributing the most. As part of the effort to diversify watermelon genetic resources in the already cultivated group, this study was devoted to providing baseline data on morphological quality traits and health-beneficial phytonutrients of watermelon germplasm collections, thereby promoting watermelon research and cultivation programs. To this end, we reported morphological traits, citrulline, and arginine levels of watermelon genetic resources obtained from the gene bank of Agrobiodiversity Center, Republic of Korea, and discussed the relationships between each. Diverse characteristics were observed among many of the traits, but most of the genetic resources (>90%) were either red or pink-fleshed. Korean originated fruits contained intermediate levels of soluble solid content (SSC) while the USA, Russian, Tajikistan, Turkmenistan, Taiwan, and Uruguay originated fruits had generally the highest levels of soluble solids. The citrulline and arginine contents determined using the High Performance Liquid Chromatography (HPLC) method ranged from 6.9 to 52.1 mg/g (average, 27.3 mg/g) and 1.8 to 21.3 mg/g (average, 9.8 mg/g), respectively. The citrulline content determined using the Citrulline Assay Kit ranged from 6.5 to 42.8 mg/g (average, 27.0 mg/g). Resources with high citrulline and arginine levels contained low SSC, whereas red- and pink-colored flesh samples had less citrulline compared to yellow and orange.

scholarly journals The Influence of Freezing and Thawing on the Yield and Energy Consumption of the Celeriac Juice Pressing Process

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 378 ◽  
Author(s):  
Rafał Nadulski ◽  
Zbigniew Kobus ◽  
Tomasz Guz
Keyword(s):  
Solid Content ◽  
Raw Material ◽  
Process Efficiency ◽  
Apium Graveolens ◽  
Soluble Solid Content ◽  
Juice Quality ◽  
Freezing And Thawing ◽  
Optimal Method ◽  
Pressing Process ◽  
Soluble Solid

The aim of this study is to indicate the influence of pretreatment, consisting of grinding vegetables and then freezing and thawing the raw material before pressing on the process efficiency and quality of obtained juice. The subject of the research was celeriac root (Apium graveolens L) of the Edward variety. Juice pressing was carried out in a laboratory basket press. The pressing yield and specific energy were values characterizing the pressing process, while pH and the extracted content in the juice were used to assess the juice quality. The experiment was performed according to three procedures. In each of them, the ground celeriac root (pulp or chips) was initially pretreated through freezing and thawing and then pressed twice. Among the examined methods of obtaining juice, the most beneficial method was pressing juice from the pulp, then freezing and thawing the pomace obtained in the first cycle, and finally, pressing the pomace. It is an energy-optimal method and guarantees a high pressing yield as well as obtaining juice with a higher soluble solid content than during the process of pressing chips.

scholarly journals Intermittent temperatures in the conservation of ‘BRS Kampai’ peaches

2021 ◽  
Vol 29 ◽  
pp. 229-235
Author(s):  
Renan Navroski ◽  
Caroline Farias Barreto ◽  
Jorge Atílio Benati ◽  
Roseli de Melo Farias ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Mass Loss ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Solid Content ◽  
The Other ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Storage Chamber ◽  
Soluble Solid

This study aimed at evaluating the quality of peaches borne by the cultivar BRS Kampai when cooled at intermittent temperatures throughout storage. They were stored at 1°C and relative humidity between 80% and 90% in a cold storage chamber. The following treatments were applied: T1 - fruit stored at 1±0.5°C; T2 - fruit stored at 1±0.5°C and increase in temperature every five days to 25°C; and T3 - fruit stored at 1±0.5°C and increase in temperature every seven days to 25°C. Fruit were submitted to increase in temperature when they were withdrawn from the cold storage chamber and kept in a heated room. Evaluations were conducted when fruit were harvested, after 10 cold storage days and 2 days of commercialization simulation at 25ºC (10+2) and after 20 cold storage days and 2 days of commercialization simulation at 25ºC (20+2). Peaches were evaluated in terms of mass loss, pulp firmness, soluble solids, titratable acidity, pH and epidermis color. T1 exhibited higher mass loss, higher soluble solid content and higher pulp firmness after 20 cold storage days, by comparison with the other treatments. T2 led to lower mass loss after 20 cold storage days than the ones of the other treatments. However, T2 also showed higher loss of pulp firmness in the same period. The use of intermittent temperatures throughout storage of ‘BRS Kampai’ peaches may be an alternative to extend their post-harvest period.

scholarly journals Biochemical Differences between Bolted and Non-Bolted Onions

2020 ◽  
pp. 30-35
Author(s):  
Kalyani Gorrepati ◽  
A. Thangasamy ◽  
Ashok Kumar ◽  
Prashant Satpute ◽  
Major Singh
Keyword(s):  
Solid Content ◽  
Total Phenol ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Flavonoid Content ◽  
White Variety ◽  
Significant Difference ◽  
Soluble Solid

The present experiment was conducted to know the biochemical differences between bolted and non-bolted onion of Indian varieties. Onion is a very important vegetable consumed for its flavour and health benefits. Bolting, which is an undesirable character in onion bulb production, produces bulbs with central hard and hollow cellulosic stalk and makes them unmarketable. In this research four different varieties of onion (three red onion varieties (viz; Bhima Kiran; Bhima Shakti; N-2-4-1) and one white variety (Bhima Shweta)) were studied to verify differences between bolted and non-bolted bulbs. The results showed significant difference in total soluble solids and total phenol content in bolted and non-bolted onions. In bolted onion bulbs, total soluble solid content varied from 11.2 to 11.83 °Brix and 12.0 to 12.9 °Brix in non-bolted onion varieties. In bolted onion, the total phenol content was 27.0, 52.2, 61.3 and 65.8 mg GAE/100 g in Bhima Shweta, Bhima Kiran, N-2-4-1 and Bhima Shakti respectively. The phenol content varied from 26.2 to 48.7 mg GAE/100 g in non-bolted onion with lowest in Bhima Shweta and highest in N-2-4-1. No significant difference was observed for moisture content and total flavonoid content in bolted and non-bolted onion. 

scholarly journals Changes of Physically-Chemical Parameters of 'Nante' Carrot Hybrids During Storage in Traditional Conditions

2013 ◽  
Vol 67 (4-5) ◽  
pp. 416-421
Author(s):  
Ingrīda Augšpole ◽  
Tatjana Rakčejeva ◽  
Ilze Grāmatiņa
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Dietary Fibre ◽  
Ascorbic Acid Content ◽  
Quality Parameters ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Chemical Parameters ◽  
Soluble Solid

Abstract The current research focuses on changes of physically-chemical parameters of 'Nante' carrot hybrids during storage in traditional conditions. Quality parameters during carrot storage for six months at temperature 8 ± 2 oC and relative air humidity 85 ± 1 % were evaluated using standard methods: soluble solids (digital refractometer), dietary fibre (AOAC 985.29), ascorbic acid (iodometric) and firmness (TA.XT.plus Texture Analyser). Before storage, hybrids 'Nante/Berlikum', 'Nante/Maestro' and 'Nante/Bolero' had higher soluble solid content: 1.6 times higher comparing with hybrid 'Nante/Forto' and 1.2 times higher compared with hybrid 'Nante/Champion'. These hybrids also had higher ascorbic acid content: 2.0 times higher than in 'Nante/Forto' and 'Nante/Champion'. Significant differences were not found in dietary fibre content and firmness of non-stored carrots. Substantial differences were observed in soluble solid content in the hybrid 'Nante/Berlikum' during six-month storage - the content decreased 2.0 times. However, nonsignificant decrease of soluble solids content decreases was found for the hybrid 'Nante/Forto'. Changes in hybrid firmness and dietary fibre amount were not significant during storage for four months. Ascorbic acid content of the carrot hybrids during storage decreased by 3.4 times.

scholarly journals Alcoholic fermentation of red flesh dragon fruit (Hylocereus polyrhizus)

2020 ◽  
Vol 19 (04) ◽  
pp. 56-63
Author(s):  
Binh Q. Hoang
Keyword(s):  
Alcoholic Fermentation ◽  
Solid Content ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
Sodium Metabisulfite ◽  
Fermentation Time ◽  
Water Mixing ◽  
Dragon Fruit ◽  
Soluble Solid ◽  
Solids Content

The experiment was conducted to determine effects of sodium metabisulfite content, flesh and water mixing ratio, total soluble solids content, percentage of additional yeast and fermentation time on alcoholic fermentation of red flesh dragon fruit. The results showed that all factors influenced the fermentation. The most appropriate fermentation conditions were use of juice without water mixing, addition sodium metabisulfite content of 80 ppm, the total soluble solid content of 22oBrix, 5% of yeast solution and 13-d fermentation.

Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit

2019 ◽  
Vol 14 (7) ◽  
pp. 649-657 ◽  
Author(s):  
Li Li ◽  
Jiemin Li ◽  
Jian Sun ◽  
Ping Yi ◽  
Changbao Li ◽  
...  
Keyword(s):  
Phospholipase D ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Inhibition ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Soluble Solid ◽  
Pericarp Browning

Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

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