scholarly journals The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

2019 ◽  
Vol 2 (2) ◽  
pp. 26-29
Author(s):  
Mursalin Mursalin ◽  
Addion Nizori ◽  
Irma Rahmayani
Keyword(s):  
Crystal Growth ◽  
Moisture Content ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Hot Water ◽  
Dissolved Solids ◽  
Instant Coffee ◽  
Physico Chemical ◽  
Heating Schedule

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3).  HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix.   Keywords— crystal growth,instant coffee, libtukom, recrystallization,  

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals Anthropogenic pollution impact on physico-chemical characteristics of Lake Kivu, Rwanda

2012 ◽  
Vol 12 (53) ◽  
pp. 6517-6536
Author(s):  
OJ Olapade ◽  
◽  
BO Omitoyin ◽  
Keyword(s):  
Dissolved Oxygen ◽  
Lake Water ◽  
Chemical Properties ◽  
Oxygen Demand ◽  
Total Dissolved Solids ◽  
Total Alkalinity ◽  
Dissolved Solids ◽  
Physico Chemical ◽  
Lake Kivu ◽  
The Mean

Anthropogenic activities such as industrial effluent, domestic and agricultural waste disposal constitute major sources of pollution in water. The effects of these pollutants on the physico- chemical properties of Lake Kivu, Rwanda were investigated at three locations (Gisenyi, Kibuye and Cyangugu) between February 2005 and December 2006. Water samples used for physico- chemical analysis were collected from 12 stratified points on the lake. Samples collected were analysed and interpreted using appropriate international procedures. The physico -chemical properties measured were temperature, conductivity, pH, transparency, salinity, total alkalinity, dissolved organic matter (DOM), total dissolved solids (TDS), dissolved oxygen (DO), biological oxygen demand (BOD), nitrate – nitrogen, phosphate – phosphorus and sulphate. Mean water temperature measured (24.7 + 0.58 o C) was highest in Kibuye and lowest (24.5 + 0.31 o C) in Cyan gugu. The lake water was moderately hard with mean total alkalinity values of 88.1 ± 1.63mgL -1 ; 79.7 ± 2.36mgL -1 and 81.0 ± 2.46mg L -1 recorded in Gisenyi, Kibuye and Cyangugu respectively; salty and alkaline with mean pH values of 8.87 ± 0.07 in Gisenyi; 8.86 ± 0.06 in Kibuye and 8.91 ± 0.06 in Cyangugu. Total dissolved solids (TDS) level in the lake was above the 500mg L -1 prescribed by WHO while the mean biochemical oxygen demand (BOD) reading was within the range for unpolluted or moderately polluted lake. Water from the lake showed mineralization with mean conductivity values ranging from 1058 - 1184μS cm -1 in Gisenyi; 1058 - 1147μS cm -1 in Kibuye and 1031 - 1116μS cm -1 in Cyangugu. The mean dissolved oxygen values were below the 5mgl -1 limit recommended by WHO for fresh water fish species. SO 4- -2 and NO 3 – N concentration in the lake water does not constitute any serious health risk to both man and the aquatic organisms it supports. However, there is the need to constantly monitor the lake water to mitigate any build up of the ions to a hazardous level.

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

scholarly journals Effect of Starch and Carboxymethtyl Cellulose on Physico-Chemical Properties of Tomato Juice

2014 ◽  
Vol 18 (2) ◽  
pp. 235-240
Author(s):  
MS Mahomud ◽  
S Islam ◽  
MN Islam ◽  
MA Ashraf
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Ash Content ◽  
Tomato Juice ◽  
Physico Chemical ◽  
Thickening Agents ◽  
Different Levels

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.DOI: http://dx.doi.org/10.3329/pa.v18i2.18245 Progress. Agric. 18(2): 235 - 240, 2007 

Assessment of Physico-chemical Properties of Different Water Reservoirs of Barishal City, Bangladesh

2021 ◽  
Vol 1 (01) ◽  
pp. 15-20
Author(s):  
MD. MAHADIY HASAN ◽  
MD. ASHIKUR RAHMAN LASKAR ◽  
TAHIDUL ISLAM ◽  
TANIA SULTANA
Keyword(s):  
Water Temperature ◽  
Electric Conductivity ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Water Reservoirs ◽  
Dissolved Solids ◽  
Average Water Temperature ◽  
Physico Chemical ◽  
Average Water ◽  
The City

There are many man-made water reservoirs found in Barishal City. This study was aimed to assess the existing condition of physico-chemical properties of four different water reservoirs, namely Bibir Pukur (pond), Amtala Lake, Choumatha Lake and City Corporation Pond of Barishal City of Bangladesh. To evaluate the physico-chemical properties, the average of the parameters such as water temperature, total dissolved solids, electric conductivity (EC), pH, salinity, as well as depth, color, and transparency of water were analyzed. The highest average water temperature was found in the City Corporation Pond, which determined as 31.77±0.09 °C. Electric conductivity (ms/cm) and total dissolved solids (ppm) of Amtala Lake were 0.413 ±0.009 and 199±1.15. The highest average pH 7.88±0.01 and lowest salinity 140±1.73 were found in City Corporation Pond and Choumatha Lake respectively. The water depth of Bibir Pukur was 260.33± 13.98 cm which is the highest among the four water reservoirs. The highest values of dissolved oxygen and phosphate were 2.03±0.12 mg/l and 294.12±3.92 μg/l.

scholarly journals SIFAT FISIK DAN KIMIA MARMALADE JERUK KALAMANSI (Citrus microcarpa) : KAJIAN KONSENTRASI PEKTIN DAN SUKROSA Physical and Chemical Properties of Marmalade Citrus of Calamondin (Citrus microcarpa) : Study of Pectin and Sucrose Concentrations

2017 ◽  
Vol 18 (02) ◽  
pp. 164-172
Author(s):  
Tuti Tutuarima
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Heating Time ◽  
Physical And Chemical Properties ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of pectin and sucrose on the physical and chemical properties of marmalade citrus of calamondin and get the best treatment combination on making marmalade made from calamondin. This study used Randomized Block Design with 2 different factors. The first factor is the addition of pectin that is the level 1.75%, 2%, and 2.25%. While the second factor is the concentration of sucrose is 75%, 85%, and 95%. Each treatment was repeated 3 times to obtain 27 units of experiment. The process of making marmalade using heating time for 20 minutes at 70oC. The analyzes include viscosity, ability to spread of jam, moisture content, pH, and total dissolved solids. The analysis was conducted at Agricultural Technology Laboratory of Bengkulu University. The results showed that marmalade with the use of pectin 2.25% and 95% sucrose resulted the optimal in viscosity, ability to spread of jam, and total dissolved solids. For the results of moisture content and optimal pH obtained at the use of pectin 1.75% and 75% sucrose.

scholarly journals Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi

2020 ◽  
Vol 3 (2) ◽  
pp. 102
Author(s):  
Shandra Berliana ◽  
Noor Harini ◽  
Rista Anggriani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Gel Strength ◽  
Ash Content ◽  
Coconut Water ◽  
Extraction Time ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Second Stage

Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).

PHYSICO-CHEMICAL ASPECTS OF YAMUNA RIVER AT GOKUL BARRAGE, MATHURA (UP) INDIA

2017 ◽  
Vol 23 (2) ◽  
Author(s):  
AJAY KUMAR RAJAWAT ◽  
PRAVEEN KUMAR
Keyword(s):  
Water Samples ◽  
Suspended Solids ◽  
Total Dissolved Solids ◽  
Tolerance Limit ◽  
Chemical Condition ◽  
Yamuna River ◽  
Dissolved Solids ◽  
Time Period ◽  
Physico Chemical ◽  
Almost All

An attempt has been made to study the Physico-chemical condition of water of Yamuna River at Gokul Barrage, Mathura, (UP). The time period of study was July 2015 to June 2016. Three water samples were selected from different sites in each month for study. The parameters studied were Temperature, Turbidity, pH, DO, BOD, COD, Total Dissolved Solids and Suspended Solids. Almost all the parameters were found above the tolerance limit.

scholarly journals Assessment of Pellets from Three Forest Species: From Raw Material to End Use

Forests ◽  
2021 ◽  
Vol 12 (4) ◽  
pp. 447
Author(s):  
Miguel Alfonso Quiñones-Reveles ◽  
Víctor Manuel Ruiz-García ◽  
Sarai Ramos-Vargas ◽  
Benedicto Vargas-Larreta ◽  
Omar Masera-Cerutti ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Ash Content ◽  
Hot Water ◽  
Raw Material ◽  
Chemical Components ◽  
Energy Yield ◽  
Cellulose Content ◽  
Fixed Carbon ◽  
End Use ◽  
The Impact

This study aimed to evaluate and compare the relationship between chemical properties, energy efficiency, and emissions of wood and pellets from madroño Arbutus xalapensis Kunth, tázcate Juniperus deppeana Steud, and encino colorado Quercus sideroxyla Humb. & Bonpl. in two gasifiers (top-lit-up-draft (T-LUD) and electricity generation wood camp stove (EGWCS)) in order to determine the reduction of footprint carbon. In accordance with conventional methodologies, we determined the extracts and chemical components (lignin, cellulose, holocellulose), and the immediate analyses were carried out (volatile materials, fixed carbon, ash content and microanalysis of said ash), as well as the evaluation of emission factors (total suspended particulate matter (PM2.5), CO, CO2, CH4, black carbon (BC), elemental carbon (EC), and organic carbon (OC)). The results were statistically analyzed to compare each variable among species and gasifiers. The raw material analyzed showed how the pH ranged from 5.01 to 5.57, and the ash content ranged between 0.39 and 0.53%. The content values of Cu, Zn, Fe, Mg, and Ca ranged from 0.08 to 0.22, 0.18 to 0.19, 0.38 to 0.84, 1.75 to 1.90, and 3.62 to 3.74 mg kg−1, respectively. The extractive ranges from cyclohexane were 2.48–4.79%, acetone 2.42–4.08%, methanol 3.17–7.99%, and hot water 2.12–4.83%. The range of lignin was 18.08–28.60%. The cellulose content ranged from 43.30 to 53.90%, and holocellulose from 53.50 to 64.02%. The volatile material range was 81.2–87.42%, while fixed carbon was 11.30–17.48%; the higher heating value (HHV) of raw material and pellets presented the ranges 17.68–20.21 and 19.72–21.81 MJ kg−1, respectively. Thermal efficiency showed statistically significant differences (p < 0.05) between pellets and gasifiers, with an average of 31% Tier 3 in ISO (International Organization for Standardization) for the T-LUD and 14% (ISO Tier 1) for EGWCS, with Arbutus xalapensis being the species with the highest energy yield. The use of improved combustion devices, as well as that of selected raw material species, can reduce the impact of global warming by up to 33% on a cooking task compared to the three-stone burner.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

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