scholarly journals Effect of chemical preservatives on the shelf life of tomato juice

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Tajnuba Sharmin ◽  
Fahriha Nur-A Kabir ◽  
Neaj Ahmed ◽  
Md. Shohel Rana Palleb ◽  
Nilam Debi Bristi
Keyword(s):  
Shelf Life ◽  
Chemical Constituents ◽  
Storage Period ◽  
Tomato Juice ◽  
Chemical Additives ◽  
Overall Acceptability ◽  
Taste Testing ◽  
Viable Bacteria ◽  
Sensory Tests ◽  
Better Than

AbstractThis research conducted with the fully fresh, ripe and sound tomato (Lycopersicon esculentum Mill.) was collected then washed, peeled, seeds removed and transferred to the juice extractor. Sugar, preservatives were added to the extracted filtrated juice. Then the juice was heated, cooled and bottled for preservation. Tomato juice was prepared with three different treatments. Among the three treatments T1, T2 and T3 sample were prepared with no preservative, Na-benzoate preservative and potassium meta-bisulphite (KMS) preservative respectively. The organoleptic observation of this tomato juice was studied for 60 days storage period. Chemical analysis and sensory tests were carried out during the 30 days at an interval of 15 days to assess the effect of chemical additives on the shelf life of tomato juice. Negligible Change in chemical constituents except vitamin C was observed in the prepared juice throughout the 30 days storage period. Color was gradually faded and slightly off flavor develops at the end of the storage periods. The treatment T2 secured highest score for color, flavor, taste and overall acceptability and ranked as “Like very much” by a taste testing panel. Tomato juice prepared with no preservative (T1) spoiled after 45 days storage and juice prepared with KMS preservative (T3) spoiled after 60 days storage. Total number of viable bacteria was highest in tomato juice treated with no preservative (T1) and KMS preservative (T3). Tomato juice with Na-benzoate preservative (T2) contained least viable bacteria which was better than T1 and T3 sample. Considering all the parameters, Na-benzoate tends to be better additives than potassium meta-bisulphite (KMS) for preservation of tomato juice.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

scholarly journals Frozen Soursop Puree

1969 ◽  
Vol 54 ◽  
pp. 220-236
Author(s):  
F. Sánchez Nieva ◽  
I. Hernández ◽  
L. M. Iguina de George
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Sugar Content ◽  
Storage Period ◽  
Cane Sugar ◽  
Processing Temperature ◽  
Appreciable Change ◽  
Different Temperatures ◽  
Four Levels

The effect of the processing temperature, of the addition of sugar to 45° and 59° Brix and of the addition of four levels of ascorbic acid, 0.5, 0.75, 1.0, and 1.5 g. per pound, on the quality, shelf-life, and ascorbic acid retention of frozen soursop pulp was investigated. When unsweetened soursop pulps were processed at temperatures ranging from 74° to 200° F., no appreciable change in organoleptic properties were observed during a period of storage at —10° F. for over 400 days, in the pulps heated below 200° F. The pulp heated to 200° F. was found inferior to the others. No change in chemical composition or color was observed. The data for the ascorbic acid retention during storage do not show any definite trend which could be related to a temperature effect. Ascorbic acid retention varied from 70.8 to 94.3 percent. Pulps with cane sugar added to 45° to 59° Brix, respectively, and heated to temperatures ranging from 72° to 225° F. behaved like the unsweetened pulps when stored at —10° F. for about 400 days. No change in total acidity, pH, total and reducing-sugar content, or color was observed during the storage period. In the samples sweetened to 45° Brix, ascorbic retention values ranged from 98.18 to 133.9 percent. The retention of ascorbic acid in the 59° Brix pulps ranged from 75.0 to 91.7 percent, with the lower retention found in the sample processed at 225° F. Neither heating to different temperatures nor the addition of two levels of sugar were found to affect the shelf-life. Pulps processed at 175° F. and enriched by the addition of 0.5, 0.75, 1.0, and 1.5 g. of ascorbic acid per pound retained their flavor very well during the storage period showing less change in the organoleptic rating than the unriched sweetened and unsweetened pulps. The level of ascorbic acid had no effect on shelf-life or sample quality. Ascorbic acid retention ranged from 94.1 to 104.6 percent. No change in other chemical constituents or color were observed during the period of observation. Heating of the pulps reduced the plate counts of microorganisms. When the pulps were heated to about 175° F., almost sterile packs were obtained. Peroxidases were inactivated at 150° F. in the unsweetened pulps and at 185° F. in the sweetened. The results of this work indicate that two types of products can be prepared from soursop pulp: 1, A frozen pulp without sugar added, to be used for the manufacture of nectars, drinks, ice creams, and other similar products; and 2, a nectar base for direct consumer use prepared by the addition of sugar to 45° or 59° Brix which can be reconstituted for serving by the addition of 3 volumes of water. The addition of ascorbic acid to the nectar base would improve the shelf-life and the resulting product would have a vitamin C content higher than that contained in orange juice.

scholarly journals Nanoemulsions as Edible Coatings: A Potential Strategy for Fresh Fruits and Vegetables Preservation

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2438
Author(s):  
Josemar Gonçalves de Oliveira de Oliveira Filho ◽  
Marcela Miranda ◽  
Marcos David Ferreira ◽  
Anne Plotto
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Food Storage ◽  
Antioxidant Compounds ◽  
Edible Coatings ◽  
New Strategy ◽  
Potential Strategy ◽  
Available Information ◽  
Better Than

Fresh fruits and vegetables are perishable commodities requiring technologies to extend their postharvest shelf life. Edible coatings have been used as a strategy to preserve fresh fruits and vegetables in addition to cold storage and/or controlled atmosphere. In recent years, nanotechnology has emerged as a new strategy for improving coating properties. Coatings based on plant-source nanoemulsions in general have a better water barrier, and better mechanical, optical, and microstructural properties in comparison with coatings based on conventional emulsions. When antimicrobial and antioxidant compounds are incorporated into the coatings, nanocoatings enable the gradual and controlled release of those compounds over the food storage period better than conventional emulsions, hence increasing their bioactivity, extending shelf life, and improving nutritional produce quality. The main goal of this review is to update the available information on the use of nanoemulsions as coatings for preserving fresh fruits and vegetables, pointing to a prospective view and future applications.

Effect of Chemical Additives on the Shelf Life of Tomato Juice

2011 ◽  
Vol 6 (10) ◽  
pp. 914-923 ◽  
Author(s):  
Md. Nur Hossain ◽  
Md. Fakruddin ◽  
Md. Nurul Isla
Keyword(s):  
Shelf Life ◽  
Tomato Juice ◽  
Chemical Additives

scholarly journals Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

2017 ◽  
Vol 14 (2) ◽  
pp. 219-227 ◽  
Author(s):  
SA Khan ◽  
MN Saqib ◽  
MA Alim
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Quality Characteristics ◽  
Composite Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Sensory Tests ◽  
Different Levels ◽  
Better Than

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

scholarly journals Studies on the Development of Mixed Fruit Marmalade

2013 ◽  
Vol 5 (2) ◽  
pp. 315-322 ◽  
Author(s):  
AKMS Inam ◽  
MM Hossain ◽  
AA Siddiqui ◽  
M Easdani
Keyword(s):  
Chemical Composition ◽  
Room Temperature ◽  
Chemical Constituents ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Storage Study ◽  
Mango Juice ◽  
And Storage

This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical composition. The analysis of chemical composition of S1 sample (malta juice: mango juice: pine-apple juice=2:1:1) was found as: moisture 27.71%, ash 0.16%, TSS 67.5%, total sugar 66.2%, acidity 0.90% and pH 2.8. On the basis of sensory evaluation the S1 sample was the most acceptable among others in terms of color, flavor, texture and overall acceptability. Storage study was conducted on the mixed fruit marmalades for six months at room temperature (23-30°C) and relative humidity 80 to 85%. It was observed that TSS, pH and acidity of mixed fruit marmalades did not show any remarkable changes. Color and flavor were acceptable throughout six months of storage period. After six month of storage period small amount of mould and bacterial attack was observed in marmalade samples. The microbial count was low due to high acidity and proper storage of the samples. The microbial contamination was very low in sample S1 than other samples due to its highest acidity.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14836 J. Environ. Sci. & Natural Resources, 5(2): 315-322 2012

scholarly journals Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin

Coatings ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 979
Author(s):  
Monika Marcinkowska-Lesiak ◽  
Iwona Wojtasik-Kalinowska ◽  
Anna Onopiuk ◽  
Magdalena Zalewska ◽  
Andrzej Poltorak
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
Plate Count ◽  
Propolis Extract ◽  
Overall Acceptability ◽  
Maximum Inhibition ◽  
Aerobic Plate Count ◽  
Meat Samples

This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at 1%, 2% or 3% (w/v) on the quality parameters of pork meat during storage at 2 °C. Physical (pH, weight loss, color) and chemical parameters (percentage contents of metmyoglobin (MetMb), along with thiobarbituric acid reactive substances (TBARS)) were measured, and microbiological (total aerobic plate count (TAPC)) analysis, as well as consumer evaluation, was carried out every four days during the storage period of twelve days. The results indicated that the proposed treatments affected (p < 0.05) the quality characteristics of meat samples. The high prevention of physicochemical alterations and maximum inhibition of microorganisms was obtained for samples stored in gelatin coatings containing 2% and 3% PE. Additionally, despite a slight deterioration in odor on Day 4 in the P3 group, no negative changes in overall acceptability of the P2 and P3 groups compared to uncoated samples were observed. The obtained results indicate a significant role of propolis extract incorporation into gelatin packaging to extend the shelf life of stored pork.

scholarly journals Physico-chemical properties of mixed jam from pineapple and sweet gourd

2018 ◽  
Vol 16 (2) ◽  
pp. 309-314
Author(s):  
MJ Ferdous ◽  
Md Abdul Alim
Keyword(s):  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Reducing Sugar ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Keeping Quality ◽  
Pineapple Pulp ◽  
Quality And Shelf Life ◽  
Better Than

This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.J. Bangladesh Agril. Univ. 16(2): 309-314, August 2018

Effect of Ozone Pretreatment on Fish Storage Life at Low Temperatures

2005 ◽  
Vol 68 (4) ◽  
pp. 778-784 ◽  
Author(s):  
A. GELMAN ◽  
O. SACHS ◽  
Y. KHANIN ◽  
V. DRABKIN ◽  
L. GLATMAN
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Control Fish ◽  
Temperature Regimes ◽  
Ozone Pretreatment ◽  
Sensory Qualities ◽  
And Storage ◽  
Storage Characteristics ◽  
Sensory Tests

The purpose of the present study was to determine the effect of ozone pretreatment of live fish on their shelf life and storage characteristics during storage at 0 and 5°C. The evaluation included sensory, chemical, physical, and bacteriological tests at set intervals throughout a storage period of 30 days under two temperature regimes (0 and 5°C). The results of the sensory tests showed that ozone pretreatment of live tilapia prolonged their shelf life by 12 days and improved their quality characteristics during storage at 0°C for 30 days. These results were corroborated by the bacteriological tests. The sensory qualities of ozone-treated tilapia stored at 5°C became unacceptable 3 days later than those of control fish. Although the most important factor affecting the fish shelf life is storage temperature, the combination of ozone pretreatment with storage at 0°C appears to be a promising means of prolonging the shelf life.

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