scholarly journals Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi)

2016 ◽  
Vol 8 (3) ◽  
pp. 1649-1653 ◽  
Author(s):  
G. Pandove ◽  
P. Sahota ◽  
N. Gupta
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Antimicrobial Properties ◽  
Citrus Fruit ◽  
Its Region ◽  
Citrus Paradisi ◽  
Total Sugars ◽  
Citrus Juice ◽  
Acid Ratio ◽  
Total Yeast

A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region was used to produce low alcoholic naturally carbonated fermented debittered beverage from Grapefruit. C. lusitaniae produces enzyme naringinase. This enzyme is a mixture of α-L-rhamnosidase and β-D-glucosidase. The bitter component in citrus fruit, naringin can be hydrolyzed by α-L-rhamnosidase to rhamnose and prunin then by β-glucosidase to glucose and naringenin. The freshly prepared fermented Grapefruit beverage had TSS 14 °B, pH 4.7, acidity 0.26%, brix acid ratio 53.85, total sugars 11.6%, reducing sugars 3.34%, ascorbic acid 21.9 mg/100 ml, naringin 643.2 ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.83 (Log no.of cells/ml). Physico-chemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0 °B, pH 4.2, acidity 0.54%, brix acid ratio 22.22, total sugars 8.97%, reducing sugars 1.94%, ascorbic acid 18.45 mg/100 ml, naringin 365.2 ppm, alcohol 0.76 % (v/v), CO2 1.35 bar and total yeast count 8.54 (Log no.of cells/ml). Naturally produced CO2 by C. lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties. Thus bio-enzymatic debittering by C. lusitaniae may become the new direction of citrus juice processing in the future, due to its economical viability with strong ability to remove the bitter taste from citrus juice beverage.

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Determination of reducing and total sugars in West Indian cherry (malpighia punicifolia, L.) juice

1969 ◽  
Vol 37 (3) ◽  
pp. 199-205
Author(s):  
Rafael Santini, Jr.
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Reducing Sugars ◽  
Sugar Content ◽  
West Indian ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Significant Difference ◽  
Cherry Juice

(1) Ascorbic acid is the substance responsible for the discrepancies found in the determination of reducing sugars and total sugars by the Lane-Eynon method. By correcting for ascorbic acid using the factor (F) 0.686, the discrepancy is eliminated and the Lane-Eynon method can be used. (2) To determine the total sugar content of West Indian cherry juice corrected reducing sugars only need be assayed, because it was proved experimentally and statistically that there is no significant difference between corrected reducing and corrected total sugars. (3) The sugar content of West Indian cherry juices stored at room temperature and at 45°F. does not change appreciably after 1 year. (4) At 45°F. ascorbic acid is lost less readily than at room temperature, but temperature produces no significant difference in the true sugar content of the juice.

scholarly journals Effect of Storage at 45° F (7° C) on Keeping Quality of Five Chironja Clones

1969 ◽  
Vol 60 ◽  
pp. 348-368
Author(s):  
Noemi Díaz
Keyword(s):  
Chemical Composition ◽  
Fruit Set ◽  
Morphological Characteristics ◽  
Citrus Fruit ◽  
Storage Period ◽  
Storage Conditions ◽  
Citrus Paradisi ◽  
Total Sugars ◽  
Significant Difference ◽  
Keeping Quality

The chironja is a citrus fruit with some morphological characteristics of the orange (Citrus sinensis) and some of the grapefruit (Citrus paradisi). Because of the lack of information on the response of chironja to storage conditions, a study was conducted to evaluate its keeping quality. Five clones grown at the Corozal Substation were used for this study. The fruit was harvested at 5 and 7 months after fruit set date. Clean fruit was stored in polyethylene gags at 7° C and 90% relative humidity for 70 days. Differences in quality and chemical composition of the five clones of fruit were studied. Appearance and flavor of the fruit were found acceptable throughout the storage period. However, fruit stored between 25 and 55 days, regardless of the age of the fruit at harvesting, was preferred. The gas chromatographic pattern of peel oil of the fruit was similar for all clones. Higher concentrations were found in some fractions from the 7-month harvest. No significant difference was found in the flavor of the five clones. A decrease in the percentage of reducing and total sugars was noticed during the first month of storage in fruit harvested 5 months after fruit set, in contrast to an increase in the percentage of total sugars in fruit harvested 7 months after fruit set. Weight loss of fruit throughout the storage period was less than 1% for all clones, irrespective of their age at harvest. In general, there were more significant differences in chemical composition with respect to clones of fruit harvested at 7 months than those harvested at 5 months after fruit set.

scholarly journals Influence of probiotics on physico-chemical and organoleptic characteristics of sweet orange juice

2022 ◽  
Vol 43 (1) ◽  
pp. 170-176
Author(s):  
H.W. Deshpande ◽  
◽  
S.D. Katke ◽  
A. Poshadri ◽  
◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Reducing Sugars ◽  
Sweet Orange ◽  
Ascorbic Acid Content ◽  
Total Sugars ◽  
Physico Chemical ◽  
Two Samples ◽  
Free Strains

Aim: The study was undertaken to evaluate the survival probiotic organisms and its influence on the physical, chemical, nutritional and sensory characteristics of sweet orange juice. Methodology: Two samples of probiotic juice were prepared with 10 percent innoculum containing LAB strains (Lactobacillus bulgaricus and Lactobacillus plantarum). Sample A (without encapsulated strains) and Sample-B (with encapsulated strains) were prepared and incubated for 10hrs at 35oC. After incubation, the physico-chemical analysis of both the samples were analyzed for TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content. Results: The results of TSS, pH, acidity, total sugars, reducing sugars and ascorbic acid content for sample –A and Sample –B were 11.4˚Brix, 3.51, 0.82 percent, 6.1 percent, 1.5 percent, 4.6 percent, 40mgml-1 and 11.6˚ Brix, 3.68, 0.77 percent, 6.4 percent, 1.7 percent, 4.9 percent, 40 mg ml-1, respectively. Sensory evaluation revealed that overall acceptance of probiotic juice containing encapsulated strains and free strains in the first week was 8.3 and 7.8, respectively. Even after 4 weeks of storage, the overall acceptance for juice with encapsulated strains was better than free strains with a score of 7.5 and 7.0 at the end of storage period. Interpretation: The sweet orange juice with encapsulated strains has high viable cell count (109cfu ml-1) even after 4 weeks of storage resulted in stable therapeutic probiotic sweet orange juice. It is further, suitable for commercial production of probiotic sweet orange juice with probiotic cultures.

scholarly journals Nutritional quality of jamun-bael spread during storage

2021 ◽  
Vol 17 (2) ◽  
pp. 644-649
Author(s):  
Fozia Hameed ◽  
Neeraj Gupta
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Sugars

The present study was conducted to standardize appropriate combinations of jamun-bael blends for preparation of spread and to evaluate the changes in moisture, TSS, reducing sugars, total sugars, titratable acidity and ascorbic acid content of the developed product during storage. Spread prepared from 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100 ratio of jamun-bael pulp were analyzed for changes in chemical constituents at two months interval during storage period of six months. TSS, total sugars, reducing sugars and acidity increased while as moisture and ascorbic acid decreased in spread during storage.

scholarly journals Studies on effects of graded levels of zinc and Trichoderma viride, Pseudomonas strita on yield and quality attributing characters in tomato (Lycopersicon esculentum L.)

2021 ◽  
Vol 17 (AAEBSSD) ◽  
pp. 1-12
Author(s):  
H. R. Galande ◽  
A.M. Bhosale ◽  
S.J. Syed ◽  
Basir Ahmad Ahmadi
Keyword(s):  
Ascorbic Acid ◽  
Lycopersicon Esculentum ◽  
Reducing Sugars ◽  
Trichoderma Viride ◽  
Quality Parameters ◽  
Fruit Yield ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Yield And Quality ◽  
Different Levels

The present investigation “Studies on effects of graded levels of zinc and Trichoderma viride, Pseudomonas strita on yield and quality attributing characters in tomato (Lycopersicon esculentum L.)”. The experiment was laid out in Factorial RBD with two factor i.e. factor first is zinc solubilizers and factor second is levels of zinc, it has twelve treatments replicated three times. Trichoderma viride and Pseudomonas strita are used as source zinc solubilizers along with different levels of zinc. The experiment framed was intended to study the effect of zinc solubilizers and levels of zinc on yield and quality of tomato.The results revealed that effect of zinc solubilizers on yield and quality parameters of tomato indicated that the zinc solubilizer B2 (Trichoderma viride) recorded maximum fruit yield per plant (1458.76 gm), fruit yield per plot (20.42 kg), fruit yield per hectare (567.15 qt.), maximum titrable acidity (0.38 %), TSS (5.22%), ascorbic acid (22.81 mg/100gm), reducing sugars (1.61 %), non reducing sugars (2.70 %), totalsugars (4.31 %). The effect of different levels of zinc on yield and quality parameters of tomato indicated that the levels of zinc Zn3 (30 kg ZnSO4/ha) recorded maximum fruit yield per plant (1305.09 gm), fruit yield per plot (18.26 kg), fruit yield per hectare (507.43 qt.), maximum titrable acidity (0.36 %), TSS (4.77%), ascorbic acid (22.04 mg/100gm), reducing sugars (1.48 %), non reducing sugars (2.61 %), total sugars (4.09 %).The interaction effect of different zinc solubilizers and levels of zinc on yield and quality parameters of tomato indicated that the B2Zn3 (Trichoderma viride + 30 kg ZnSO4/ha) recorded maximum fruit yield per plant (1698.33 gm), fruit yield per plot (23.77 kg), fruit yield per hectare (660.27 qt.), maximum titrable acidity (0.43 %), TSS (5.39%),ascorbic acid (23.35 mg/100gm), reducing sugars (1.71 %), non reducing sugars (2.80 %), total sugars (4.51 %).

scholarly journals Effect of osmo air drying method on nutritional quality of peach (Prunus persica (l) batsch.) cultivars during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1214-1218
Author(s):  
Naseer Ahmed ◽  
Jagmohan Singh ◽  
Babita Babita ◽  
Anisa Malik ◽  
Harmeet Chauhan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reducing Sugars ◽  
Prunus Persica ◽  
Value Added ◽  
Ash Content ◽  
Drying Methods ◽  
Drying Method ◽  
Ambient Conditions ◽  
Air Drying ◽  
Total Sugars

The present investigation was carried out with the objective to develop value added products and to assess the quality parameters of osmo air dried peach slices. The peach slices were dried by osmo air drying method. Dehydrated peach (Prunus persica (L) Batsch.) slices prepared were stored under ambient conditions in polythenepacks and subjected to physico-chemical analysis at 45 days interval for a period of 135 days. The highest total sugars were observed in Flordasun 58.28 % and reducing sugars (39.35 %) in Shan-e-Punjab. The maximum acidity (1.84 %) in Shan-e-Punjab, ash content (4.43 %) in Early Grand were recorded. The maximum ascorbic acid content of 11.94 mg/100g was found in Shan-e-Punjab. During storage, an increasing trend was observed in total sugars (54.27-56.76%) and reducing sugars (38.08-39.38%), whereas, acidity (1.85-1.74), ascorbic acid (11.75-9.81mg/100g) , and ash content showed decreasing trend. It is thus concluded that Early Grand, Flordasun and Shan-e-Punjab, cultivars of peach can be suitably used for preparation of dehydrated peach product using osmo air drying methods.

scholarly journals Study on Standardization of Technology for Development of Preserve from Ripe Pumpkin (Cucurbita moschata)

2020 ◽  
pp. 23-33
Author(s):  
Anju K. Dhiman ◽  
Tejpreet Kaur Badesha ◽  
Surekha Attri ◽  
Preethi Ramachandran
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Calcium Hydroxide ◽  
Reducing Sugars ◽  
Chemical Constituents ◽  
Titratable Acidity ◽  
Chemical Components ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Β Carotene

Two methods namely, slow and one period method was used to prepare preserve from four different treatments (P1-Control, P2- steam Blanching for 6 minutes, P3- Steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min, and P4- Steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min). The preserve prepared by slow method showed the higher values for chemical constituents’ viz. TSS, total sugars, reducing sugars, ascorbic acid and β-carotene as compared to one period method during storage. The preserve from cubes of treatment P3 showed more retention of chemical components in both the preparation methods. However, higher sensory scores for texture, flavour and overall acceptability were awarded to P4 (steam blanching for 6 min + dip in 1.0 per cent calcium hydroxide for 60 min) except for colour score which was higher in P3 but the differences were found to be non-significant. A mean decrease in moisture, titratable acidity, ascorbic acid and β-carotene was recorded during six months of storage while an increase was found in TSS, total sugars and reducing sugars. The retention of ascorbic acid and β-carotene was found to be more in preserve of P3 (steam blanching for 6 min + dip in 1.0 per cent citric acid for 10 min) treatment of slow cooking method than P3 of one period method. Sensory evaluation of the preserve also reflected a mean decrease in score for colour, texture, flavour and overall acceptability during a period of six months which was higher in one period method as compared to slow method.  The cost of production of unpacked ripe pumpkin preserve was found to be INR 132/kg while INR 76.84/250 g when packed in glass jars.

scholarly journals Evaluation of chemical changes in karonda candy during storage at ambient temperature

2020 ◽  
Vol 15 (2) ◽  
pp. 26-33
Author(s):  
Ashwini B. Dinde ◽  
P.S. Joshi ◽  
S.A. Tayade ◽  
S.V. Bondre
Keyword(s):  
Ascorbic Acid ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Gradual Increase ◽  
Storage Period ◽  
Sugar Concentration ◽  
Microbial Count ◽  
Fruit Colour ◽  
Total Sugars ◽  
Colour Type

The studies were based on effect of different recipes on storage period of Karonda candy. The experiment comprised of two types of karonda i.e. green and pink with seed and without seed were stored at ambient temperature. From the findings it was observed that, there was a gradual increase in TSS, acidity, reducing sugars and total sugars content of candy irrespective of fruit colour type and recipes used in experimentation. However, pH, nonreducing sugars, ascorbic acid, moisture, iron content of candy were found to be decreased with the advancement of storage period. The karonda candy prepared from different recipes of sugar concentration of 60 B, 65 B and 70 B can be stored upto 120 days without any microbial count. From the present findings it is concluded that karonda candy with 65 Brix sugar is suitable sugar concentration for karonda candy preparation.

PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF HONEYS CONSUMED BY THE ELDERLY

2020 ◽  
Vol 5 ◽  
Author(s):  
Lusmarina Rodrigues Silva ◽  
Aline Marques Monte ◽  
Rafael Gomes Abreu Bacelar ◽  
Guilherme Antonio Silva Ribeiro ◽  
Aline Maria Dourado Rodrigues ◽  
...  
Keyword(s):  
Health Center ◽  
Reducing Sugars ◽  
The Elderly ◽  
Indicator Bacteria ◽  
Foreign Matter ◽  
Total Sugars ◽  
Significant Contamination ◽  
Almost All ◽  
Microbiological Analyses ◽  
Current Standards

Objective: to analyze physicochemical, microbiological and dirt parameters in marketed honeys, consumed by the elderly cared for at Integrated Health Center in Teresina, Piauí, Brazil. Method: the following analyses were performed: color, water activity, humidity, ash, pH, acidity, reducing sugars, total sugars, apparent sucrose and insoluble solids. Contamination indicator bacteria, mesophilic microorganisms, filamentous fungi and yeasts, as well as dirt and foreign matter, performed in the period from April to June 2016. Results: analyses of ash, pH, acidity and insoluble solids were outside current standards. Microbiological analyses did not present significant contamination. Also, analyses of dirt showed insect fragments, foreign matter in almost all the samples. Conclusion: parameters of ash, pH, acidity and insoluble solids, as well as dirt and foreign matter, indicated that the samples were not in accordance with current legislation. 

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