scholarly journals Efficacy of flaxseed protein-based edible coatings on the quality of whole guava (Psidium guajava) during storage

2021 ◽  
Vol 4 (2) ◽  
pp. 93
Author(s):  
Mohit Sharma ◽  
Charanjiv Singh Saini
Keyword(s):  
Guar Gum ◽  
Ascorbic Acid Content ◽  
Psidium Guajava ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Protein Isolate ◽  
Edible Coatings ◽  
Guava Fruit ◽  
Overall Acceptability ◽  
Plate Counts

The objective of this study was to investigate the influence of flaxseed protein isolate coating solutions (FPC1 & FPC2) comprising of flaxseed protein (3% w v-1 and 5% w v-1) enriched with 20% glycerol (on a protein isolate basis), tween-40 (20% w v-1) and 20% guar gum on the quality attributes of guava fruit stored under the controlled conditions of 65% RH and 20℃ temperature. The use of edible coatings notably delayed the spoilage of guava, which was examined by studying the quality parameters associated with the ripening of whole guavas. There was retardation of oxidative browning, polyphenol contents and reduction in ascorbic acid content as compared to control samples. Moreover, coating treatments predominately decrease the total plate counts, reflected in the Colony-forming unit (CFU g-1) and significantly (p < 0.05) decrease the water loss. The non-coated samples of guavas showed a consistent reduction in lightness (L*) values when confronted with coated fruits. Sensory scores for taste, colour, texture, flavour and overall acceptability were higher for all the coated samples than control (non-coated) samples of guavas. Thus, the flaxseed protein isolate-based coatings have shown the potential in protecting the quality attributes of guavas and enhance the shelf life up to 16 days.

scholarly journals Effect of foliar spray of zinc, iron and boron on the growth, yield and sensory characters of guava (Psidium guajava L.) Cv. Sardar L-49

2016 ◽  
Vol 8 (2) ◽  
pp. 701-704
Author(s):  
M. G. Bhoyar ◽  
M.V. Ramdevputra
Keyword(s):  
Zinc Sulphate ◽  
Foliar Application ◽  
Foliar Spray ◽  
Growth Yield ◽  
Psidium Guajava ◽  
Guava Fruit ◽  
Overall Acceptability ◽  
Combined Application ◽  
Fruit Drop ◽  
Sensory Parameters

The field experiment was carried to evaluate the response to the foliar application of micronutrients viz. zinc, iron and boron in single or in different combinations on guava (Psidium guajava L.) cv. Sardar L-49 for various growth, yield and sensory parameters. From various combinations of micronutrients growth characters were remain uninfluenced. Combination of 0.5% Zinc sulphate + 0.5% Ferrus sulphate + 0.3% Borax significantly influenced fruit per shoot (3.6), overall yield (57.1 kg/tree) and sensory characters like aroma (7.7), taste (8.1), flavour (8.2), texture (7.5) and also overall acceptability (7.9). Application of 0.3% Borax significantly influenced flowers per shoot (5.3). Minimum fruit drop was recorded with application of 0.5% Ferrus sulphate + 0.3% Borax and minimum fruit drop per shoot observed in 0.5% Zinc sulphate + 0.3% Borax foliar application. The present study indicated that combined application of micronutrients enhanced fruit set, minimized fruit drop and overall yield. This has resulted in improved sensory characters in the guava fruit. This will lure consumers with appealing fruit that would enable farmers to earn a decent sum of money.

Variations in carcass yield and meat sensory quality attributes between turkeys (meleagris gallopavo) reared in free-range and confinement rearing systems

2017 ◽  
Author(s):  
Irfan . ◽  
Arshad Javid ◽  
Ali Hussain ◽  
Muhammad Ashraf ◽  
Athar Mahmud ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Meleagris Gallopavo ◽  
Quality Attributes ◽  
Quality Parameters ◽  
Breast Meat ◽  
Carcass Yield ◽  
Free Range ◽  
Overall Acceptability ◽  
Light Yellow ◽  
Length Width

Experiment was conducted to compare carcass yield and meat sensory quality parameters of turkeys Meleagris gallopavo reared under free-range and confinement rearing systems. There were two treatments, each containing 25 birds. In indoor treatment, the turkeys were raised in a 20 × 20 feet (length × width) room. In the free-range treatment, the birds were housed in an open cage having same dimensions i.e. 20 × 20 feet (length × width), in addition, they had a free-range grass paddock. To compare sensory attributes 4 ready to-cook turkeys having equal size were selected from free-range and indoor rearing systems. The birds were skinned and boneless breast fillets and thighs were weighed and steam roasted. The roast breast meat of free-range turkeys was darker and yellower whereas cooked thigh was light yellow than meat from indoor birds. Among the rearing systems non-significant variations in all the meat sensory quality attributes were recorded for chest pieces of male and female and thigh piece of female birds. However, significant (p>0.05) differences in color, tenderness, oiliness and overall acceptability were observed for thigh meat of male M. gallopavo. Similarly, significantly (p>0.05) heavier wing piece, liver, kidneys and claws were observed in M. gallopavo reared in confinement as compared to free-range rearing system. It can be concluded from the present study that carcass yield and meat sensory quality attributes are influenced by the rearing systems and meat of the birds reared under free-range system is preferred by the consumers due to better sensory quality attributes

scholarly journals Physiological and physico-chemical changes in 1-methylcyclopropene-treated guava (Psidium guajava L. cv. Queso de Bola) fruit stored at ambient condition

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2207-2216
Author(s):  
J.S. Zuniega ◽  
E.B. Esguerra
Keyword(s):  
Disease Incidence ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Psidium Guajava ◽  
Ambient Condition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Guava Fruit ◽  
Peel Color ◽  
Physico Chemical

The marketability of guava fruit is influenced by its quality attributes desired by consumers such as crispiness and crunchiness, green peel color, absence of defects, and better taste. ‘Queso de Bola’ guava fruits were treated with 600 nL L-1 of 1- methylcyclopropane (1-MCP) for 12 hrs then stored at ambient condition (29±2°C, 60- 80% RH). Reduced respiration rate with 1-MCP treatment was observed only starting on the 5th day of storage. Ethylene production, however, was not suppressed. The continuous decline in polygalacturonase activity with 1-MCP treatment coincided with firmness retention of the fruit until the 15th day. Higher firmness of 1-MCP-treated fruits than control fruits was further supported by higher sensory scores for crispiness and crunchiness particularly towards the later part of storage. 1-MCP treatment did not prevent peel browning as shown by similar polyphenol oxidase activity and pattern of change in total phenolic content. Total soluble solids, titratable acidity, and pH were not affected by 1-MCP treatment and did not markedly change during storage. Ascorbic acid content decreased in both treatments until day 6 followed by a slight increase with 1-MCP treatment exhibiting higher levels than the control. In general, 1-MCP treatment prolonged the marketability of guava by 3-4 days which was attributed to the maintenance of firmness, retention of green peel color, and reduced disease incidence.

Influence of hydrocolloids on quality characteristics, functionality and microstructure of spinach puree–enriched instant noodles

2020 ◽  
Vol 50 (6) ◽  
pp. 1267-1277 ◽  
Author(s):  
P.D. Shere ◽  
Prashant Sahni ◽  
A.N. Devkatte ◽  
V.N. Pawar
Keyword(s):  
Guar Gum ◽  
Quality Attributes ◽  
Quality Characteristics ◽  
Content Type ◽  
Overall Acceptability ◽  
Texture Characteristics ◽  
Resultant Effect ◽  
Cent Level ◽  
Sensorial Attributes ◽  
Instant Noodles

Purpose Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree. Design/methodology/approach Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles. Findings The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands. Practical implications It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles. Originality/value Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

scholarly journals Effect of edible coatings for enhancing shelf-life and quality in Ber (Zizyphus mauritiana Lamk.) fruits

2016 ◽  
Vol 8 (3) ◽  
pp. 1421-1426
Author(s):  
Piyali Dutta ◽  
Koyel Dey ◽  
Arkendu Ghosh ◽  
Nilesh Bhowmick ◽  
Arunava Ghosh
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Guar Gum ◽  
Ascorbic Acid Content ◽  
Fruit Weight ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Edible Coatings ◽  
Uniform Size ◽  
Gum Tragacanth

An experiment was conducted to study the effect of post-harvest application of different edible coatings like Chitosan (0.5%, 1.0%, 2.0%), Guar gum (1%, 1.5%, 2%), Gum tragacanth (1.0%, 1.5%, 2.0%) on shelf life and quality of cv. BAU ber. Fruits of uniform size were harvested at physiological maturity and treated with various edible coatings. Observations were recorded at intervals of 4 days from storage on physiological loss in weight, fruit length, breadth, colour, TSS, total sugar, reducing sugar,acidity, and ascorbic acid. The results revealed that coating of fruits resulted in reduced loss in fruit weight and higher level of ascorbic acid content, TSS, acidity, total sugar, reducing sugar as compared to the fruits under control. The most effective coating was Guar gum (2%) that extended the shelf life of ber up to 16 days. Fruits under control had a shelf life of only10 days.

Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

1970 ◽  
pp. 01-04
Author(s):  
Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman
Keyword(s):  
Shelf Life ◽  
Gum Arabic ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Postharvest Quality ◽  
Guava Fruit ◽  
Fruit Shelf Life ◽  
Fly Control ◽  
And Control ◽  
Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control.  The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

DSC studies on protein isolate of guava seeds Psidium guajava

2008 ◽  
Vol 93 (2) ◽  
pp. 397-402 ◽  
Author(s):  
G. G. Fontanari ◽  
G. R. Souza ◽  
J. P. Batistuti ◽  
V. A. Neves ◽  
I. A. Pastre ◽  
...  
Keyword(s):  
Psidium Guajava ◽  
Protein Isolate ◽  
Dsc Studies

Nutritional evaluation and utilisation of composite whole flours for making functional cookies rich in β-glucan and isoflavones

2017 ◽  
Vol 119 (4) ◽  
pp. 909-920 ◽  
Author(s):  
Jaspreet Kaur ◽  
Amarjeet Kaur ◽  
Jaspreet Singh
Keyword(s):  
Protein Digestibility ◽  
Quality Parameters ◽  
Crude Fibre ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Whole Wheat ◽  
Physical Attributes ◽  
Oat Flour

Purpose The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters. Design/methodology/approach Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend. Findings Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies. Originality/value The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

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