Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Comparative effects on storage period of varieties Pineapple fruits

2015 ◽  
Vol 2 (3) ◽  
pp. 395-410 ◽  
Author(s):  
Shah Md Yusuf Ali ◽  
Md Ahiduzzaman ◽  
Sharmin Akhter ◽  
M Abdul Matin Biswas ◽  
Nafis Iqbal ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Storage Period ◽  
Biochemical Properties ◽  
Overall Acceptability ◽  
Pineapple Juice ◽  
Physico Chemical ◽  
Pineapple Fruit ◽  
Sensorial Attributes ◽  
The Comparative Study

Pineapple is considered as one of the most wanted tropical fruits and it is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in Agro-processing industries. For such industrial processes, it is important to know the information of characteristics changes of pineapple during day after storage. Four varieties of pineapple were collected from different areas of Bangladesh named Honey Queen (H.Q), Giant Kew (G.K), Asshini and Ghorasal. Some Physico-chemical properties (weight loss, moisture content, ash and edible portion, pH, TSS, titrable acidity (TA), total sugar, reducing sugar) biochemical properties (ascorbic acid) and sensorial attributes (color, odor, firmness, appearances, sweetness and overall acceptability) of pineapple juice were studied during day after storage. This study examined the Comparison of different varieties of pineapple fruit characteristics and sensory quality of the pineapple fruits during storage. It was shown that there was a significant changes between the storage periods in relation to different varieties of fruits. The firmness of pineapple fruits were in outside and inside to be 0.21 to 0.27 N/m2 and 0.06 to 0.10 N/m2, respectively. The pH values of different varieties were found to be in the range of 4.30 to 4.36. The highest and lowest sweetness index were estimated to be 36.30 and 22.15 for Honey Queen and Asshini respectively. The highest and lowest magnitude of sugar contents of four pineapple varieties were found to be in the range of 14.16 to 15.8 mg/100g.The average TSS values were found to be 15.12%, 12.33%, 13.14% and 12.95% for H.Q., G.K., Asshini and Ghorashal, respectively. The comparative study indicated the characteristics of different varieties of pineapple changes during after storage.Res. Agric., Livest. Fish.2(3): 395-410, December 2015

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.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

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

scholarly journals Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 191-200
Author(s):  
A.N. Al-Kuraieef
Keyword(s):  
Fatty Acids ◽  
Wheat Flour ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Storage Period ◽  
Food Product ◽  
Sensory Properties ◽  
Overall Acceptability ◽  
Physico Chemical

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals Transcriptome Analysis of Pre-Storage 1-MCP and High CO2-Treated ‘Madoka’ Peach Fruit Explains the Reduction in Chilling Injury and Improvement of Storage Period by Delaying Ripening

2021 ◽  
Vol 22 (9) ◽  
pp. 4437
Author(s):  
Han Ryul Choi ◽  
Min Jae Jeong ◽  
Min Woo Baek ◽  
Jong Hang Choi ◽  
Hee Cheol Lee ◽  
...  
Keyword(s):  
Cold Storage ◽  
Transcriptome Analysis ◽  
Molecular Mechanisms ◽  
Chilling Injury ◽  
Chemical Properties ◽  
Storage Period ◽  
Differentially Expressed ◽  
Peach Fruit ◽  
High Co2 ◽  
Physico Chemical

Cold storage of peach fruit at low temperatures may induce chilling injury (CI). Pre-storage 1-MCP and high CO2 treatments were reported among the methods to ameliorate CI and reduce softening of peach fruit. However, molecular data indicating the changes associated with pre-storage 1-MCP and high CO2 treatments during cold storage of peach fruit are insufficient. In this study, a comparative analysis of the difference in gene expression and physico-chemical properties of fruit at commercial harvest vs. stored fruit for 12 days at 0 °C (cold-stored (CS), pre-storage 1-MCP+CS, and pre-storage high CO2+CS) were used to evaluate the variation among treatments. Several genes were differentially expressed in 1-MCP+CS- and CO2+CS-treated fruits as compared to CS. Moreover, the physico-chemical and sensory data indicated that 1-MCP+CS and CO2+CS suppressed CI and delayed ripening than the CS, which could lead to a longer storage period. We also identified the list of genes that were expressed commonly and exclusively in the fruit treated by 1-MCP+CS and CO2+CS and compared them to the fruit quality parameters. An attempt was also made to identify and categorize genes related to softening, physiological changes, and other ripening-related changes. Furthermore, the transcript levels of 12 selected representative genes from the differentially expressed genes (DEGs) in the transcriptome analysis were confirmed via quantitative real-time PCR (qRT-PCR). These results add information on the molecular mechanisms of the pre-storage treatments during cold storage of peach fruit. Understanding the genetic response of susceptible cultivars such as ‘Madoka’ to CI-reducing pre-storage treatments would help breeders release CI-resistant cultivars and could help postharvest technologists to develop more CI-reducing technologies.

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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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