scholarly journals IDENTIFICATION OF THE MAIN PHYSICO-CHEMICAL PROPERTIES INFLUENCING THE QUALITY OF THYME (SATUREJA HORTENSIS)

2017 ◽  
Vol 20 (2) ◽  
Author(s):  
SIMONA GHINITA CONSTANTIN ◽  
MIRELA PRAISLER ◽  
GABRIELA IORDĂCHESCU
Keyword(s):  
Monosodium Glutamate ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Satureja Hortensis ◽  
Umami Taste ◽  
Physico Chemical

<p>Thyme (<em>Satureja hortensis</em>) is a popular spice for food, which is also often used as a medicine for various ailments. This paper presents an artificial intelligence method applied for the objective determination of the most important physico-chemical variables affecting the quality of thyme, i.e. Principal Component Analysis (PCA). The results show that the main properties which significantly influence the nutritional value of thyme are moisture (MOIST), dry matter content (DRYM), protein content (PROT) and, to a lesser extent, carbohydrate content (CARB). Humidity is strongly and negatively correlated with the latter three variables. The main variable that ensures the similarity between the thyme samples having the same geographical origin is the monosodium glutamate content, which generates its delicious (umami) taste.</p>

scholarly journals Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages

2012 ◽  
Vol 12 (54) ◽  
pp. 6665-6685
Author(s):  
IM Mukisa ◽  
◽  
CMBK Muyanja ◽  
YB Byaruhanga ◽  
T Langsrud ◽  
...  
Keyword(s):  
Organic Acids ◽  
Dry Matter ◽  
Chemical Properties ◽  
Principal Component ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fermentation Time ◽  
Flavour Compounds ◽  
Physico Chemical ◽  
Highperformance Liquid Chromatography

Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within one day of fermentation. Acidity ranged between 0.13% (Ekitiribita) to 1.33% (Enturire) after 4 days of fermentation. Dry matter decreased and varied between 5.4 and 22% after 4 days of fermentation. Fermentation resulted into a 20–40% reduction of dry matter in Obutoko, Obuteire and Enturire. Enturire had the highest dry matter content and decreased from 22% to 13%. Fermentation resulted in an apparent increase in protein concentration (5.7– 12.3%). Flavour compounds identified included sugars, organic acids, aldehydes, ketones, alcohols and esters. Enturire contained the highest (p < 0.05) concentrations of most flavor compounds. Sugars (maltose, glucose and fructose) were reduced during fermentation. The predominant organic acids detected were lactate, acetate and succinate and increased with fermentation time. Alcohols identified in Obushera were ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol and 2-methyl-1-butanol and increased during fermentation. Ethanol was the predominating alcohol reaching a maximum of 0.8–1.0% (Obuteire and Obutoko) and 4.5% in Enturire during fermentation. The aldehydes detected in Obushera were acetaldehyde, 2-methyl-1- propanal, 2-methyl-1-butanal and 3-methyl-1-butanal and varied from 0.1 mg kg-1 to 6.8 ± 1.2 mg kg-1. Diacetyl, acetoin and 2,3 pentanedione were the ketones identified in Obushera. Esters detected in Obushera included ethyl lactate, ethyl acetate, ethyl butyrate and isobutyl acetate. Significantly higher (p <0.05) amounts of esters were detected in Enturire than in the other types of Obushera. Principal Component analysis, grouped Obushera into three categories (Ekitiribita, Obuteire/Obutoko and Enturire) based on flavour profile differences.

scholarly journals Determination of physical and mechanical properties of sugar beet cake, density dependence on humidity and pressure

2021 ◽  
pp. 27-30
Author(s):  
Haver A. Haveri
Keyword(s):  
Sugar Beet ◽  
Physical And Mechanical Properties ◽  
Matter Content ◽  
Dry Matter Content ◽  
Feed Production ◽  
Beet Pulp ◽  
Main Components ◽  
Fresh Pulp

In many livestock farms that are engaged in the breeding of cattle, both meat and dairy directions fresh pulp is mixed with molasses, and then this mass is given to the animals. Beet pulp is a by product of the beet sugar production process, representing desaccharified beet chips (80-82% by weight of processed sugar beet with a dry matter content of about 6.5-7%). The main direction of using sugar beet pulp is the use of it in the feeding of cattle for meat and milk directions. Beet pulp remains one of the most valuable feed for feeding cattle. Pulp is a highly digestible source of carbon, its main components are pectin and hemicellulose. At present, the issue of the quality of beet pulp plays a crucial role in its use for feed purposes. The volume of its implementation in feed production depends on it.

scholarly journals Prediction of Wine Sensorial Quality by Routinely Measured Chemical Properties

2014 ◽  
Vol 13 (2) ◽  
pp. 182-196
Author(s):  
Adriána Bednárová ◽  
Roman Kranvogl ◽  
Darinka Brodnjak-Vončina ◽  
Tjaša Jug
Keyword(s):  
Chemical Properties ◽  
Principal Component ◽  
Training Data ◽  
Coefficient Of Determination ◽  
Validation Data ◽  
Chemical Descriptors ◽  
Sensorial Quality ◽  
One Year

Abstract The determination of the sensorial quality of wines is of great interest for wine consumers and producers since it declares the quality in most of the cases. The sensorial assays carried out by a group of experts are time-consuming and expensive especially when dealing with large batches of wines. Therefore, an attempt was made to assess the possibility of estimating the wine sensorial quality with using routinely measured chemical descriptors as predictors. For this purpose, 131 Slovenian red wine samples of different varieties and years of production were analysed and correlation and principal component analysis were applied to find inter-relations between the studied oenological descriptors. The method of artificial neural networks (ANNs) was utilised as the prediction tool for estimating overall sensorial quality of red wines. Each model was rigorously validated and sensitivity analysis was applied as a method for selecting the most important predictors. Consequently, acceptable results were obtained, when data representing only one year of production were included in the analysis. In this case, the coefficient of determination (R2) associated with training data was 0.95 and that for validation data was 0.90. When estimating sensorial quality in categorical form, 94 % and 85 % of correctly classified samples were achieved for training and validation subset, respectively.

Chemical Composition and Functional Characteristics of Dietary Fibers from Pingguoli Pear (Pyrus Bretschneideri Rehd. cv. Pingguoli Pear)

2018 ◽  
Vol 18 (1) ◽  
pp. 39-45
Author(s):  
Li Liang ◽  
Wang Tie-qiao ◽  
Xue Bei ◽  
Liu Zhen-dong ◽  
Zou Lan
Keyword(s):  
Electron Microscopy ◽  
Galacturonic Acid ◽  
Glucuronic Acid ◽  
Structural Characteristics ◽  
Chemical Properties ◽  
Principal Component ◽  
Dietary Fibers ◽  
Physico Chemical ◽  
Scanning Electron

In this study, apple–pear pomace dietary fibers were treated with acid, alkali, cellulase, and hemicellulase. The effects of these treatments on the chemical constitutions, structural characteristics, functional properties, and the quality of apple–pear pomace dietary fibers were investigated. The results showed that the purity of apple–pear pomace dietary fibers was 79–83%, and the fiber contained cellulose, hemicellulose, pectin, and lignin. Their monosaccharide structures included mannose, glucosamine, ribose, rhamnose, glucuronic acid, galacturonic acid, galactosamine, glucose, galactose, xylose, arabinose, and fucose. The scanning electron microscopy showed that all the apple–pear pomace dietary fibers were beehive shaped, but their functional and physico-chemical properties were different. Using the main constituents and the functional and physico-chemical properties as indicators, through a principal component analysis, we determined the main constituents and characteristics of four apple–pear pomace dietary fibers.

scholarly journals Quality of wood and pulp from a clone of Eucalyptus grandis planted at three locations

CERNE ◽  
2011 ◽  
Vol 17 (1) ◽  
pp. 47-60 ◽  
Author(s):  
Cláudio Angeli Sansígolo ◽  
Éder da Silva Ramos
Keyword(s):  
Wood Quality ◽  
Eucalyptus Grandis ◽  
Basic Density ◽  
Chemical Properties ◽  
Matter Content ◽  
Raw Material ◽  
Low Fertility ◽  
Dry Matter Content ◽  
Chemical Analyses

Eucalyptus grandis is one of the most popular species to use as raw material for pulp production in Brazil, as it provides excellent pulping, bleaching and papermaking results. The main objective of this study is to examine the quality of wood and pulp from a clone of Eucalyptus grandis, at age 4 years approximately, planted in three different soils, two of which being low fertility and one being a superior fertility soil, and their reflections on wood quality and pulping results. Chemical analyses of the soils followed guidelines developed by Raij et al. (2001), while physical and chemical properties of the wood followed ABTCP, TAPPI and ABNT standards. Chemical analyses of the soils pointed to lower fertility in Fazenda Limeira and Fazenda Tapera Queimada as opposed to higher fertility in Fazenda Mendes União. Results revealed stronger tendencies for the stand grown in the less fertile soils (Fazenda Limeira and Fazenda Tapera Queimada) in comparison to the stand grown in more fertile soil (Fazenda Mendes União) as to: higher wood and bark basic density, lower height and dry matter content, higher bark content, lower extractives content and higher holocellulose content, higher total and screened yields from pulping, lower specific wood consumption/t of pulp, and higher tear and tensile indices at low refining levels.

scholarly journals Quest for Suitable Storage Condition for Sustainable Processing Quality of Potato Tubers

2019 ◽  
Vol 23 (2) ◽  
pp. 61-78
Author(s):  
D Parvin ◽  
JU Ahmed ◽  
MM Hossain ◽  
M Mohi-Ud-Din
Keyword(s):  
Storage Condition ◽  
Matter Content ◽  
Dry Matter Content ◽  
Processing Quality ◽  
Potato Tubers ◽  
Long Term Storage ◽  
Physico Chemical ◽  
The Mean

Processing quality of potato tubers depend on the physico-chemical properties which changes within the time in long-term storage period. The present study was conducted to find out a suitable storage condition that could be able to maintain the processing quality of potatoes. Three potato varieties namely Asterix (BARI Alu-25), Courage (BARI Alu-29) and Lady Rosetta (BARI Alu-28) and three different storage conditions viz. Bamboo chamber (BC), earthen chamber with evaporative cooler (EC) and refrigerator (RF) were used in this study. Data were recorded monthly-basis on the physico-chemical processing qualities of the potato tubers. Potato tubers stored in RF was able to maintain higher dry matter content and lower weight loss, shrinkage and energy content than BC and EC. Though the physical qualities of the refrigerated tubers were well-maintained, but produced considerably higher amount of mean reducing sugars (2.69 mg/g FW) which was 11.6 and 17.9% higher than the mean of BC (2.41 mg/g FW) and EC (2.28 mg/g FW), respectively; and higher mean sucrose contents (2.46 mg/g FW) which was 6.5 and 18.8% higher than the mean of BC (2.31 mg/g FW) and EC (2.07 mg/g FW), respectively. EC maintained significantly lower amount of mean glucose (0.17 mg/g FW), fructose (1.96 mg/g FW) and total soluble sugar (4.20 mg/g FW) contents than BC and RF. Compared to pre-storage, mean reducing sugar content was increased by 1.5, 1.7 and 2.0 times in EC, BC and RF, respectively until 90 days of storage and the increase in mean sucrose content was 1.7-, 2.1- and 2.3-fold in EC, BC and RF, respectively. Among the varieties, Courage and Lady Rosetta were suitable for long-term storage for processing than Asterix. Chips produced from the potatoes stored in the EC acquired significantly higher scores for sensory attributes than that of BC and RF. Results clearly depicted that potatoes stored in EC were more suitable for processing due to moderate retention of dry matter content (22.13%) and lower accumulation of different sugars and were able to retain processing quality up to 90 days of storage than that of BC and RF. Ann. Bangladesh Agric. (2019) 23(2) : 61-78

scholarly journals Physico-chemical Characterization and Identification of Wood Species in Benin with High Bio-thermal Conversion for Carbonization

2020 ◽  
Author(s):  
Latif Adéniyi Fagbemi ◽  
Gaston Ganhoun ◽  
David Gildas F. Adamon ◽  
Evrard Karol Ekouedjen
Keyword(s):  
Wood Species ◽  
Chemical Properties ◽  
Principal Component ◽  
Thermal Conversion ◽  
Volatile Matter ◽  
Matter Content ◽  
Species Selection ◽  
Charcoal Production ◽  
Fixed Carbon ◽  
Physico Chemical

Physico-chemical characteristics of ten tropical wood species in Benin were determined to identify the species with high bio-thermal conversion for carbonization (charcoal production).  The wood species were obtained from Dassa-Zoume, Dan, and Djidja localities in Central region, where charcoal production is a major economic activity.  The physico-chemical properties determined were elemental composition, fixed carbon content, volatile matter content, ash content, and calorific value.  The species selection criteria was quantified using Principal Component Analysis (PCA) statistical method implemented by R-software package. The three wood species identified as most suitable for bio-thermal conversion were Burkea africana (Wild Syringa), Prosopis africana (Mesquite Iron Tree) and Bridelia ferruginea (Bridelia Yellow Cassia), which exhibited high calorific values, high fixed carbon levels and relatively low proportions of ash and volatile matter.

scholarly journals Some quality parameters of mustards from the Romanian market

2018 ◽  
Vol 29 (2) ◽  
pp. 126-129
Author(s):  
Cristina Damian ◽  
Ana Leahu ◽  
Sorina Ropciuc ◽  
Mircea-Adrian Oroian
Keyword(s):  
Statistical Analysis ◽  
Chemical Analysis ◽  
Rheological Model ◽  
Dry Matter ◽  
Chemical Properties ◽  
Quality Parameters ◽  
Matter Content ◽  
Dry Matter Content ◽  
Physico Chemical ◽  
Linear Correlations

Abstract Five commercial mustards, made by different manufacturers, were studied to examine their physico-chemical properties and to establish relationships between those properties. Physico-chemical analysis revealed distinct differences between the mustards in the dry matter and extract contents and smaller differences in the protein, fat and ash levels. Two of the investigated mustards did not satisfy the requirements of the relevant Romanian standard regarding dry matter content. Statistical analysis of the results showed significant linear correlations between the dry matter, fat, protein and ash contents of mustards and some parameters of rheological model.

scholarly journals The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

2019 ◽  
Vol 57 (2) ◽  
pp. 564-577 ◽  
Author(s):  
Magdalena Agnieszka Bednarska ◽  
Emilia Janiszewska-Turak
Keyword(s):  
Spray Drying ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Matter Content ◽  
Dry Matter Content ◽  
Active Ingredients ◽  
Liquid Form ◽  
Hygroscopic Properties ◽  
Chokeberry Juice

Abstract Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and anti-virus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To improve the quality of the final product and extend information about the properties of chokeberry powder the aim of the study was to examine the relationship of inlet air temperature (160 °C, 200 °C) and carrier type maltodextrin (MD) 10DE and 15.6DE, arabic gum (AG) and their mixtures (AG:MD10 and AG:MD15—1:1, 1:3, 3:1) with the amounts of anthocyanins and polyphenols and selected physical properties of powders obtained after spray drying. Moreover stability of anthocyanin was tested after storage Obtained powders were characterized by low water activity (< 0.26), high dry matter content (97–99%) and good hygroscopic properties. Saccharification level of maltodextrin had no impact on the amount of bioactive components enclosed inside the capsules. Moreover, the mixtures of carriers, AG:MD appeared to have a large potential to ensure a high quality of chokeberry powder with high content of anthocyanin (1694–2028 mg/100 g) and polyphenols (about 3000 mg/100 g d.m.). Storage temperature mostly has no statistically significant influence on content of active ingredients, but an increase in colour coefficents was observed. The contents of anthocyanins and polyphenols were higher in powders stored at 4 °C than at 25 °C.

scholarly journals Fruit quality of red raspberry cultivars and selections grown in Western Serbia

2013 ◽  
Vol 40 (No. 4.) ◽  
pp. 154-161 ◽  
Author(s):  
A. Leposavić ◽  
M. Janković ◽  
D. Đurović ◽  
B. Veljković ◽  
Z. Keserović ◽  
...  
Keyword(s):  
Ph Value ◽  
Chemical Properties ◽  
Matter Content ◽  
Soluble Solids ◽  
Yield Potential ◽  
Dry Matter Content ◽  
Total Anthocyanins ◽  
Total Reducing Sugars ◽  
Solids Content

Biological and chemical properties of cv. Willamette were contrasted with those of cvs Tulameen, Latham, Meeker and K81-6 grown under agro-environmental conditions of Western Serbia. The following parameters were examined: yield per unit land area, total dry matter content, soluble solids content, total reducing sugars, total acids content, pH value, total pectines and total anthocyanins. The obtained results showed that cvs Willamette and Meeker had exceptional yield potential and highest quality fruits, which renders them suitable for both fresh use and various forms of processing, whereas cv. Tulameen can be recommended for fresh consumption only. K81-6 is recommended for processing and fast freezing after harvesting.

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