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.

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 Physicochemical Characteristics and Microbiological Quality of Honey Produced in Benin

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
François Ezin Azonwade ◽  
Armand Paraïso ◽  
Cokou P. Agbangnan Dossa ◽  
Victorien T. Dougnon ◽  
Christine N’tcha ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Microbiological Quality ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
International Standards ◽  
Free Acidity ◽  
Total Sugars ◽  
Microbiological Characteristics ◽  
Significant Difference

Honey is a very complex biological product. It has great diversity, giving it a multitude of properties, both nutritionally and therapeutically. This study aimed to study the physicochemical and microbiological characteristics of honeys collected during the dry and rainy seasons in the different phytogeographical areas of Benin. The study revealed that all honeys had pH, water content, electrical conductivity, ash content, free acidity, total sugars, and reducing sugars, respectively, ranging within 3.65–4.09; 12.07–13.16%; 530.25–698.50 μs/cm; 0.42–0.53%; 35.67–40.52 meq/kg; 60–70%; and 58–70%. Moisture content, total sugars, and reducing sugars varied very significantly (p<0.05top<0.001) from one area to another and from one season to another. However, only the production season has a significant influence (p<0.05) on the pH of the honey. With regard to the ash content, free acidity, and electrical conduction, no significant difference (p>0.05) between the zones or between the seasons was observed. The results of the microbiological characterization showed that there is heterogeneity in the microbial load. These results have shown that these honeys meet international standards and their characterization will make it possible to obtain Beninese quality labels.

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.

scholarly journals Evaluation on the Effect of Silica (DE) for Growth and Quality of Mango Kesar

2021 ◽  
pp. 138-149
Author(s):  
A. Vidya ◽  
B. G. Hanumantharayya ◽  
R. Vasantha Kumari
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Ambient Conditions ◽  
Total Sugars ◽  
Pooled Data ◽  
Yield And Quality ◽  
Randomized Complete Block Design ◽  
Keeping Quality ◽  
Organoleptic Parameters

An experiment was conducted during 2012-2014 at Kittur Rani Channamma College of Horticulture, Arabhavi, Gokak (Karnataka), India to study the effect of silicon on  yield and quality of mango cv. Kesar. The experiment was laid out in a randomized complete block design with nine treatments replicated five times. The results revealed that, the highest yield per tree (140.93 kg/tree) was recorded in the treatment supplemented in (T5) Half of RDF + DE 600 kg/ha which significantly more than the compared to control during 2012-2013, 2013-2014 and pooled data. It was noticed that the (T7) RDF + DE 300 kg per hectareas RDF + DE 300 kg/ha was best on the basis of physical characteristics like increased in length, diameter and volume of the fruit, and the treatment was significantly higher than the untreated control mango fruits. The treatment also helped in better chemical characteristics like increased TSS, total sugars, and reducing sugars and optimum physiological loss in weight, resulting in improved keeping quality at ambient conditions (25-350C, 50-60% RH). The T7 treatment was judged as the most effective soil application for the mango cv. Kesar that helped in increasing the quality of the mango fruits during storage even after 18 days of storage. The same treatment was also found to be more effective and significantly more than the compared to control during 2012-2013, 2013-2014 and pooled data with respect to organoleptic parameters for the mango cv. Kesar.

Ultrastructure of Epicuticular Wax in Canola

1989 ◽  
Vol 44 (7-8) ◽  
pp. 705-711 ◽  
Author(s):  
K. L. Conn ◽  
J. P. Tewari
Keyword(s):  
Freeze Drying ◽  
Brassica Campestris ◽  
Amorphous Layer ◽  
Epicuticular Wax ◽  
Drying Methods ◽  
Specimen Preparation ◽  
Drying Method ◽  
Air Drying ◽  
Species Specific ◽  
Wax Crystals

Ultrastructure of the epicuticular wax of four commercially grown Canadian cultivars of canola (Brassica campestris cvs. Tobin and Candle, B. napus cvs. Altex and Westar) was investigated. Freeze-drying and air-drying methods of specimen preparation for scanning electron microscopy were compared. The freeze-drying method resulted in disruption and possible washing away of wax crystals, whereas there was no visible damage with the air-drying method. The freeze-drying method provided evidence for an amorphous layer of wax beneath the wax crystals. Ultrastructure of wax in the four cultivars was generally similar. All cultivars had an evenly distributed layer of wax crystals superimposed on an amorphous layer of wax. Some trends such as density of wax on leaves and siliques appeared to be species-specific, whereas density of wax on stems did not. There appeared to be at least three types of wax crystals present. These included plate-like, filamentous, and rod-like crystals. The rods were present singly or in blocks.

scholarly journals Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy

2014 ◽  
Vol 32 (No. 2) ◽  
pp. 158-163 ◽  
Author(s):  
P. Aggarwal ◽  
M. Michael
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Physico Chemical

We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 &deg;B of TSS. Organoleptically, the candy prepared with 100% fructose proved the best but the candy prepared with 25:75 of sucrose to fructose was equally good. The least acceptable was the candy prepared with 100% sucrose, as it had a dull appearance and slight crystallisation was observed during storage. Moisture, acidity and ascorbic acid decreased while total soluble solids, reducing and total sugars and limonin increased with no change in ash content of the candies during four months of storage. &nbsp;

scholarly journals INFLUENCE OF DIFFERENT DRYING TECHNIQUES ON PHYSIOCHEMICAL AND NUTRITIONAL QUALITY OF MAIZE (Zea mays) GRAIN

2021 ◽  
pp. 1-4
Author(s):  
AMARASEKARA SWGN ◽  
FATHIMA JEMZIYA MB ◽  
AHAMED RIFATH MR
Keyword(s):  
Specific Gravity ◽  
Bulk Density ◽  
Particle Density ◽  
Ash Content ◽  
Physical Parameters ◽  
Drying Methods ◽  
Air Drying ◽  
Significant Difference ◽  
Drying Techniques ◽  
Forced Air

Objectives: This study attempt to investigate the appropriate drying methods for post-harvest storage of maize grains with preserving important quality and physiochemical characteristics. Methods: The maize samples were dried using different drying methods such as field drying, greenhouse drying, solar drying, direct fire drying, hot air drying, and forced air drying. Further, the dried maize grains were analyzed for physical parameters of bulk density, particle density, porosity, specific gravity, shrinkage, and color. The proximate composition of dried maize grains was analyzed for crude protein, fiber, fat content, moisture, and ash content. Results: There were significant differences (p<0.05) observed for bulk density, particle density, porosity, specific gravity, shrinkage, and color between different drying techniques. When considering proximate analysis, protein, moisture, and ash content were shown significant differences (p<0.05) between different drying methods. Whereas, fat and fiber content of samples were not shown a significant difference (p>0.05) for different drying methods. Conclusion: Different drying methods affect the quality and physiochemical properties of maize grains. Among different drying techniques, the forced air oven drying method preserved physiochemical and nutritional properties considerably compared to other drying techniques.

scholarly journals Engineering properties of wood under different drying methods

2021 ◽  
Vol 7 (3) ◽  
pp. 118-114
Author(s):  
Samson Nnaemeka Ugwu ◽  
Zimuzo Uduji ◽  
Oji Achuka Nwoke ◽  
Emmanuel Amagu Echiegu ◽  
Boniface Obi Ugwuishiwu
Keyword(s):  
Mechanical Tests ◽  
Fibre Saturation Point ◽  
Engineering Properties ◽  
Project Work ◽  
Drying Methods ◽  
Drying Method ◽  
Saturation Point ◽  
Air Drying ◽  
Solar Kiln ◽  
Drying Conditions

This project work focuses on the comparison of the engineering properties of Pyrus communis under solar and air-drying method. Green samples of the wood were dried simultaneously in both solar kiln and open air for 15 days. The daily moisture content reduction (%MC) under both drying conditions were observed and recorded. Mechanical tests (shear strength, compressive strength, hardness and tensile strength) were conducted. The results showed that open air-dried woods attained fibre saturation point (30-25%MC) within three days. Timbers dried in solar kiln attained lower %MC (12.9, 11.0, 14.3, 12.3) when compared to open-air dried samples (22.1, 18.5, 21.1, 17.1). For all the mechanical tests conducted, solar kiln dried timber had higher mechanical properties than the open air-dried woods.

scholarly journals A Comparative Analysis of the Microbial Load of Two Drying Methods for the Preservation of Clam (Tegillarca granosa)

2020 ◽  
pp. 34-42
Author(s):  
Onyinyechi Rosemary Nwosu ◽  
Omokaro Obire ◽  
D. N. Ogbonna ◽  
S. A. Wemedo
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Microbiological Quality ◽  
Ash Content ◽  
Microbial Load ◽  
Drying Methods ◽  
Drying Method ◽  
Tegillarca Granosa ◽  
Microbial Analysis ◽  
Bacteria And Fungi

Tegillarca granosa (clam) was preserved by different drying methods. The molluscan shellfish sample was smoked dried and oven dried to predict the most effective method of drying based on the microbiological quality, proximate composition and sensory evaluation of the shellfish sample. Total viable bacterial counts of Tegillarca granosa ranged from 2.45±1.94 - 0.19±.28 x106 cfu/g, Vibrio counts ranged from 3.88±3.32 - 0.00±0.00´104 cfu/g, Pseudomonas count ranged from 3.65±3.25 - 0.00±0.00´103 cfu/g. Salmonella ranged from 3.46±2.70 – 0.00±0.00´105 cfu/g. Shigella ranged from 3.68±2.70 – 0.00±0.00 ´ 105 cfu/g, Staphylococcus counts ranged from 3.67±2.81 – 1.19±2.13 ´ 104 cfu/g. Coliform counts ranged from 5.74±2.63 - 0.00±0.00´105 cfu/g,. Fungal counts ranged from 4.13±2.75 - 0.03±0.07´104 cfu/g. The bacteria isolated were Bacillus, Enterobacter, Escherichia coli, Klebsiella, Pseudomonas, Salmonella, Shigella, Staphylococcus and Vbrio. The fungi isolated were Aspergillus flavus, Aspergillus niger, Penicillium sp and Saccharomyces cerevisiae. Results obtained showed that clam contains unacceptable counts of bacteria and fungi, higher than the specified standard limits of 1.0´105 cfu/g for bacteria 1.0´102 cfu/g for coliform. Proximate composition showed that smoked dried clam is nutritionally richer than oven dried clam. Protein content, carbohydrate content, fat content and moisture content were higher in smoked dried clam than oven dried clam while crude fiber and ash content were higher in oven dried clam. Sensory evaluation to determine the degree of liking showed that the smoke-dried clam was more preferred than the oven dried clam. The result of the microbial analysis revealed that fresh clam had higher microbial load than smoked dried and oven dried clam. Preservation by drying was effective in reducing the microbial load from the shellfish samples. The smoked drying method was more effective in reducing the microbial load of the shellfish samples than the oven dried samples.

scholarly journals Comparative of Different Drying Methods on the Phytochemical and Some Nutrient Components of Scent Leaf (Ocimum gratissimum)

2020 ◽  
pp. 19-23
Author(s):  
N. B. Muhammad ◽  
S. Salihu ◽  
A. I. Umar
Keyword(s):  
Mineral Content ◽  
Ash Content ◽  
Drying Methods ◽  
The Sun ◽  
Nutrient Deficiencies ◽  
Drying Method ◽  
Fresh Sample ◽  
Ocimum Gratissimum ◽  
Significant Difference ◽  
Content Range

The effect of air, sun, and oven drying methods on scent leaf (Ocimum gratissimum) and the organic and dietary elemental composition of its leaves was evaluated using standard analytical procedures. Drying increased significantly and the concentration of organic constituents evaluated. The ash content was markedly enhanced by drying and it range from 2% in the fresh sample to 11.5% in the oven-dried sample, the fiber content range from 1.5% in the fresh sample to 5.5% in the air-dried sample, also the lipid content from 0.5% in fresh sample to 2.5% in both air-dried and oven-dried sample, the moisture content was markedly low in the drying method compared to the fresh, the carbohydrate content range from 9.46% in the fresh sample to 76.20% in the sun-dried sample, the protein content ranging from 1.54% in the fresh sample to 2.80% in the sun-dried sample. Preserving Ocimum gratissimum leaves in a more hygienic way and ensure its all-year round availability and possible elimination of most nutrient deficiencies. A significant increase in mineral content was observed upon drying except for K and Ca whose concentration was found to be high (2050±0.003 mg/kg and 1.50±0.003 mg/kg) in the fresh sample and observed low in the dried samples. All the results are expressed in MEAN±SEM (Standard Error of Mean) and a significant difference was observed among the drying methods. The result of this study suggest that drying methods increase the concentration of organic and dietary elemental compositions.

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