scholarly journals Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 78-83
Author(s):  
D. Ghosh
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Fermented Foods ◽  
Total Acidity ◽  
Quality And Safety ◽  
Human Beings ◽  
Sensory Parameters

Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.

scholarly journals Analysis of Nutritional Quality of Black Fungus Cultivated with Corn Stalks

2019 ◽  
Vol 2019 ◽  
pp. 1-5
Author(s):  
Hongwei Yao ◽  
Yang Liu ◽  
Zheng Feei Ma ◽  
Hongxia Zhang ◽  
Tingting Fu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Theoretical Basis ◽  
Nutrient Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Flavonoids ◽  
Health Value ◽  
Functional Components ◽  
Substitute Materials

Black fungus is a homologous fungus of medicine and food. Its nutrient content determines the health value, and the accumulation of nutrients is easily affected by the substitute materials. The aim of this study was to analyze the effect of corn stalks as a cultivation substitution material for sawdust on macronutrients, micronutrients, and functional components of black fungus. The results reported that corn stalks could significantly increase the content of ash, protein, copper, and iron in black fungus, but reduce the content of zinc, magnesium, manganese, and colloidal substances; corn stalks had less effect on melanin and polyphenols; its effect on water, total sugar, reducing sugar, crude fiber, and total flavonoids was insignificant. Therefore, the study provided a theoretical basis for the cultivation of black fungus with corn stalks.

scholarly journals Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends

2020 ◽  
Vol 6 (1) ◽  
pp. 011-019
Author(s):  
Ojedokun FO ◽  
Ikujenlola AV ◽  
Abiose SH
Keyword(s):  
Glycemic Index ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Nutritional Evaluation ◽  
Standard Methods ◽  
Sensory Property ◽  
Sensory Parameters ◽  
Low Glycemic Index

The aim of this study was to produce and assess breakfast meals produced from composite fl our samples of processed malted amaranth and roasted sesame blends. The various biomaterials were processed separately. The resulting fl our samples were blended at various ratios and processed to extruded breakfast meals. The extruded fl aked meals were assessed for selected quality parameters (total dietary fi bre, reducing/total sugar, sensory, amino acid and glycemic index/load) using standard methods. The results showed that there was increase in the amino acids, soluble, insoluble and total dietary fi bre of sesame substituted samples. There was decrease in the reducing sugar and total sugar, glycemic index and load, total and reducing sugar of the samples containing sesame. The sample containing 50% sesame and 50% amaranth was the most acceptable in all the sensory parameters except in colour. The study concluded that high nutritional quality breakfast meal, also of low glycemic index/load could be produced from malted amaranth substituted with roasted sesame.

scholarly journals EFFECTS OF DIFFERENT STAGES OF MATURITY AND POSTHARVEST TREATMENTS ON THE EXTENSION OF SHELF LIFE AND QUALITY OF BANANA

2021 ◽  
Vol 53 (4) ◽  
pp. 445-461
Author(s):  
Md. Abu Abdullah Al MUZAHID ◽  
Most. Mahbuba KHANUM ◽  
Md. Ferdous MONDAL
Keyword(s):  
Shelf Life ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Hot Water ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Postharvest Treatments ◽  
Plastic Bag

An experiment was carried out in the Laboratories of the Departments of Horticulture and Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, during the period from 23rd April to 10th May 2015. The two factors experiment was conducted for extension of shelf life and quality of banana under different postharvest treatments. The first factor was stages of maturity which had three maturity stages, viz.: 1) hard green (S1), 2) pale green (S2) and optimum maturity stage (S3). The second factor was postharvest treatments, which had five treatments, viz.: 1) control (room temperature), 2) keeping fruits in perforated plastic bag, 3) keeping fruits in perforated plastic bag containing KMnO4, 4) fruits treated with hot water for 5 min at 50°C and then kept in plastic bag containing KMnO4, and 5) fruits pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4. The pulp to peel ratio, total soluble solids, total sugar, reducing sugar, titratable acidity, were greater when fruits were harvested at optimum maturity stage than hard green stage. Total soluble solids, total sugar, reducing sugar were increased with storage duration, but increasing trend was slower when fruits were pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4. The longest shelf life of banana fruits (19 days) was observed when hard green stages fruits pre-cooling at 5°C for 30 min and kept in plastic bag containing KMnO4 and the minimum shelf life (5.87 days) was observed in the combination of optimum maturity stage + control. So, it may be concluded that pre-cooling for 30 min at 5°C and then kept in plastic bag containing KMnO4 treatment should be used for extending shelf life and quality of banana.

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

scholarly journals Nutritional Quality and Shelf Life Extension of Capsicum (Capsicum annum) in Expanded Polyethylene Biopolymer

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
Sudhir Singh ◽  
S. N.S. Chaurasia ◽  
Indivar Prasad Priti Khemariya ◽  
Tanweer Alam
Keyword(s):  
Shelf Life ◽  
Nutritional Quality ◽  
Storage Conditions ◽  
Life Extension ◽  
Overall Acceptability ◽  
Capsicum Annum ◽  
Functional Quality ◽  
Ambient Storage ◽  
Acceptable Consistency

Freshly harvested capsicum has limited shelf life (5-6 days) under ambient storage conditions. The functional quality of capsicum has been assessed in two sizes (300g±10%) and (900g±10%) of 30µ flex freshTM expanded polyethylene biopolymer pouches at 3 and 10oC and 90-95% RH under modified atmospheric storage. In both small and big size pouches, composition of oxygen and carbon dioxide varied from 18.8-19.9% and 18.8-19.4% and from 2.2-0.7% and 2.0-1.4%, respectively during 28 days of storage at 3oC. Positive and significant correlation was observed between overall acceptability and CO2 composition however, negative correlation was observed with O2 composition. Minimum increase (6.02% and 4.35%) in PLW, minimum decrease in firmness (4.71N-3.50N and 4.71N-2.70N), minimum decrease in chlorophyll (70.3% and 75.5%) and minimum losses (47.6% and 40.3%) of ascorbic acid were obtained after 28 days of storage in small and big size capsicum, respectively at 3oC. The decrease in total phenol and antioxidant activity was 82.4% and 78.6% and 60.1% and 59.4%, respectively after 28 days of the storage at 3oC of small and big size capsicum, respectively. Judges observed most acceptable consistency and OAA score for both sizes of capsicum in pouches up to 21 days of storage at 3oC.

scholarly journals A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

2021 ◽  
Vol 18 (18) ◽  
pp. 9789
Author(s):  
Ana Isabel Nájera ◽  
Sonia Nieto ◽  
Luis Javier R. Barron ◽  
Marta Albisu
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Maturation Period ◽  
Potential Health ◽  
Light Pulses ◽  
Product Presentation

Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

scholarly journals Understanding the Increased Fruit Content of Soluble Proteins, Sugars, Certain Enzyme Activities, and Certain Polyphenols in Context to Date Fruit Ripening

2019 ◽  
Vol 23 (1) ◽  
pp. 49
Author(s):  
Saad Salman M. Alqarni ◽  
Mohammad D Bazzi
Keyword(s):  
Saudi Arabia ◽  
Sample Preparation ◽  
Fruit Ripening ◽  
Enzyme Activities ◽  
Soluble Proteins ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Date Fruit ◽  
Date Fruits

Introduction: To understand the increased fruit content of soluble proteins, sugars, certain enzymes activities, and certain polyphenols in context to date fruit ripening. Materials and Methods: The study collected four varieties of date fruits from a farm in Riyadh, Saudi Arabia. In it, 10-14-day intervals separated the various stages of maturity. The process of sample preparation and extraction includes the samples of fruits at different stages of maturation. Results and Discussion: The Polyphenols oxidize activity appeared to decline with further maturation of date fruit. There was an increase in the protein content and the reducing sugar in all varieties of dates. The changes in the total sugar and reducing sugar occurred due to the increased enzyme’s activity. Conclusion: The reducing sugar increased in all varieties of the date fruit. The coordination of the enzyme might influence the quality of the ripening of date fruits.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

scholarly journals Shelf Life and Quality of Guava cv. Kazi as Affected by Stages of Ripening, Storage Temperature and Wrapping Materials

2013 ◽  
Vol 19 (2) ◽  
pp. 01-12
Author(s):  
F Islam ◽  
A Islam ◽  
MAZ Al Munsur ◽  
MA Rahim
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Storage Temperature ◽  
Gradual Increase ◽  
Sugar Content ◽  
Storage Period ◽  
Total Sugar ◽  
Storage Duration ◽  
Yellowish Green

The experiment was conducted to study the shelf life and quality as affected by different stages of ripening, storage temperature as well as wrapping materials fruits of guava cv. Kazi. All the studied parameters except marketability increased for a certain storage period and then declined due to the effect of stages of ripening and wrapping materials (perforated and non perforated white and black polythene bag), while in case of storage temperature, there was gradual increase of physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content. Marketability decreased markedly with the advancement of storage period. All stages of ripening and all wrapping materials were able to keep fruits in marketable condition for 36 days of storage period. But fruits were in better marketable condition when harvested at stage 3 (ripe, yellowish green in colour and crispy pulp) or wrapped with black non-perforated polythene. 5ºC storage temperature, was able to retain more percentage of fruits in marketable condition with longer storage duration. In case of treatment combinations, fruits harvested at stage 3, stored at 5ºC temperature with black non-perforated polythene had the highest physiological weight loss, sugar content (reducing, non-reducing and total sugar) and TSS content while stage1 fruits stored at 20ºC with no wrapping (control) had the lowest.DOI: http://dx.doi.org/10.3329/pa.v19i2.16906 Progress. Agric. 19(2): 1 - 12, 2008

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