scholarly journals Effect of Packaging Materials on Storage Quality of Functional Beverage Mix

2021 ◽  
Vol 108 (March) ◽  
pp. 1-6
Author(s):  
Girija J ◽  
◽  
Kamalasundari S ◽  
Keyword(s):  
Polyethylene Terephthalate ◽  
Room Temperature ◽  
Finger Millet ◽  
Chemical Properties ◽  
Packaging Materials ◽  
Physico Chemical ◽  
Ginger Powder ◽  
Polyethylene Terephthalate Bottles ◽  
Green Banana

The present study aimed at development of finger millet-based functional beverage mix with 9% green banana flour and 1% ginger powder. The developed beverage mix was packed by using four different packaging materials i.e., low-density polyethylene (P1), standup pouch (P2), aluminium foil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at room temperature. The changes in the physico-chemical, microbial quality were analyzed for 3 months (90 days). The results revealed that during storage, the moisture content was increased from 6.23 to 6.99%, whereas other chemical properties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber were gradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48, 3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance change in calcium and phosphorus among the packaging materials during storage. The microbial load was low in P3 and P4 packed beverage mix during storage. The functional beverage mix packed in polyethylene terephthalate bottles was undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of functional beverage mix in polyethylene terephthalate bottles extended the shelf life of the product and reduced the nutrient losses during storage.

scholarly journals Influence of Packaging Materials on Storage Quality of Supplementary Food Mix

2020 ◽  
pp. 134-145
Author(s):  
S. Arokiamary ◽  
R. Senthilkumar ◽  
S. Kanchana
Keyword(s):  
Oleic Acid ◽  
Polyethylene Terephthalate ◽  
Peroxide Value ◽  
Room Temperature ◽  
Fatty Acid Content ◽  
Storage Period ◽  
Supplementary Food ◽  
Physico Chemical ◽  
Polyethylene Bags

Pearl millet based supplementary food mix was prepared with 5.0 per cent incorporation of carrot and araikeerai (Amaranthus dubius) powder. The food mix was packed in polyethylene bags (P1), Metallized Polyethylene Pouches (P2) and Polyethylene terephthalate jars (P3) and stored at room temperature. The initial free fatty acid content of supplementary food mix was 0.231 per cent of oleic acid which had changed to 0.274, 0.257 and 0.248 per cent of oleic acid in P1, P2 and P3, respectively after 180 days of storage. The freshly prepared supplementary food mix contained 1.2 mEq / kg of peroxide value. The corresponding values at the end of the storage were 3.9 (P1), 2.8 (P2) and 2.4 (P3) mEq / kg of peroxide value. Initially the supplementary food mix had 8,048 mg of b-carotene per 100 g and after 180 days of storage period, the b-carotene reduced to 6,586 in P1, 7,236 in P2 and 7,215 mg / 100 g in P3.  The freshly prepared supplementary food mix contained 2.85 mg of ascorbic acid, which had reduced to 2.17 (P1), 2.36 (P2) and 2.51 mg / 100 g (P3) at the end of storage period. The study revealed that the supplementary food mix packed in Polyethylene terephthalate jars had undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of supplementary mix in Polyethylene terephthalate jars extent the shelf life of the product and reduce the nutrient losses during storage.

15N NMR studies provide insights into physico-chemical properties of room-temperature ionic liquids

2021 ◽  
Author(s):  
Christoph Wiedemann ◽  
David Fushman ◽  
Frank Bordusa
Keyword(s):  
Ionic Liquids ◽  
Room Temperature ◽  
Chemical Properties ◽  
Room Temperature Ionic Liquids ◽  
15N Nmr ◽  
Nmr Studies ◽  
Physico Chemical ◽  
Alternative Solvents

Ionic liquids (ILs) have gained a lot of attention as alternative solvents in many fields of science in the last two decades. It is known that the type of anion...

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

Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles

2018 ◽  
Vol 84 ◽  
pp. 125-131 ◽  
Author(s):  
Li Wang ◽  
Congnan Zhang ◽  
Zhengxing Chen ◽  
Xiaopei Wang ◽  
Kang Wang ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Rice Starch ◽  
Physico Chemical

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Studies on meat quality of pigs crossbred with wild boars. 5. Effects of sex on growth, carcass traits and physico-chemical properties of meat.

1991 ◽  
Vol 28 (1) ◽  
pp. 6-12 ◽  
Author(s):  
Akiyoshi MATSUOKA ◽  
Yutaka YAMANO ◽  
Noboru FURUKAWA ◽  
Shuhei IKEDA ◽  
Yoshitada YAMANAKA
Keyword(s):  
Meat Quality ◽  
Carcass Traits ◽  
Chemical Properties ◽  
Wild Boars ◽  
Physico Chemical
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