scholarly journals Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

2016 ◽  
Vol 8 (3) ◽  
pp. 1375-1379
Author(s):  
Kartik M. Patel ◽  
Jignesh M. Patel ◽  
Dharmesh C. Patel ◽  
Navin B. Patel ◽  
Jeetendra K. Raval ◽  
...  
Keyword(s):  
Shelf Life ◽  
Polyethylene Terephthalate ◽  
Storage Temperature ◽  
Value Added ◽  
High Water ◽  
Vacuum Packaging ◽  
High Water Content ◽  
Milk Product ◽  
Value Addition ◽  
Met Pet

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

Development and Evaluation of Protein Rich Nutri Bites for Adolescents

2018 ◽  
Vol 55 (3) ◽  
pp. 308
Author(s):  
Radhika D. Prabhu ◽  
C. Usha Devi ◽  
R. Navaneetha
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rating Scale ◽  
Foxtail Millet ◽  
Value Added ◽  
Dry Weight ◽  
Value Addition ◽  
Overall Acceptability ◽  
Protein Rich

Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p>0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

scholarly journals Adding Kaffir Lime (Citrus hystrix) Leaf Essential Oil to Gelatin Coating for Extending the Shelf Life of Red Snapper Fillet

2021 ◽  
Vol 11 (4) ◽  
pp. 718-724
Author(s):  
Ika Febriana ◽  
Endang Dewi Mashithah ◽  
Heru Pramono
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Sensory Quality ◽  
High Water ◽  
Plate Count ◽  
High Water Content ◽  
Randomized Design ◽  
Leaf Essential Oil ◽  
Gelatin Coating

Red Snappers contain high content protein and water which makes them highly perishable. However, they are widely processed into the fillet. One of the disadvantages of filleting is the short shelf life due to the high water content turning the fillets into an ideal media for bacteria. The edible coating protects the meat from perishability by reducing the water vapor, aroma, and lipid migration. One of the potential protein sources for coating is gelatin. The essential oil content that has a role in inhibiting bacterial growth is citronellal. The present study aimed to determine the effects of adding Kaffir limes (Citrus hystrix) leaf essential oil to a gelatin coating on the shelf life of red snappers’ fillet. An experiment was conducted using a completely randomized design with four treatment groups based on the concentration of Citrus hystrix essential oil and five replications (n = 3 per group). In this regard, the treatments were named P0 (0% of Citrus hystrix), P1 (1% of Citrus hystrix), P2 (1.5% of Citrus hystrix), and P3 (2% of Citrus hystrix). The investigated parameters included total plate count, sensory quality, and acidity. Data analysis was performed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of 1.5% and 2% Citrus hystrix essential oil decreased the number of bacteria, and led to a higher sensory quality. In conclusion, The addition of Citrus hystrix essential oil in the gelatin-coating process can be used as a method of processing the fishery products to extend the shelf life of red snappers’ fillet at room temperature and inhibit bacterial growth.

scholarly journals ANALISIS MUTU DAN EKONOMI PENERAPAN PENGEMASAN VAKUM BAWANG DAUN POTONGAN (Allium fistulosum L.) SELAMA PENYIMPANAN

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Florensi Wahyuni Mikael ◽  
Robert Molenaar ◽  
Lady C. Ch. E. Lengkey
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Storage Temperature ◽  
Descriptive Analysis ◽  
Vacuum Packaging ◽  
Quality Analysis ◽  
Variable Cost ◽  
Fixed Cost ◽  
Selling Price ◽  
Total Variable Cost

AbstractThis study aimed to analyze leeks packaging and without packaging during storage, and to analyze economical packaging and knowing the number of breakeven points obtained. This study uses an experimental method, and descriptive analysis of data consisting of 2 treatments and 3 replications, namely scallions which are vacuum packed, and leeks without packaging that are stored in a refrigerator with a temperature of 5-10˚C.From the results of research on quality analysis of changes in weight, color and texture showed that the vacuum packaged onions at a storage temperature of 5˚C – 10˚C gave the best results over a 14-day shelf life compared to unpacked leeks which only lasted for a shelf life of 6 days. Weight reduction occurred in the treatment without packaging by 44%. The total fixed cost is Rp.219,625 /Year, the total variable cost is Rp.5,519 per package, with a yearly production of 24,300 packs /Year, to obtain the selling price of vacuum packaging leeks of Rp.6,080 per package, and the break-even analysis results in get is 392 packaging /Year.Keywords : Leeks, Vacuum Packaging, Storage Time

scholarly journals Germination and Water Content of Cocoa Seeds After Storage Treatments

2018 ◽  
Vol 34 (3) ◽  
pp. 146-155
Author(s):  
Indah Anita-Sari ◽  
Bayu Setyawan ◽  
Agung Wahyu Susilo
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Temperature ◽  
Seed Viability ◽  
Vacuum Packaging ◽  
Recalcitrant Seed ◽  
R Program ◽  
Randomized Design ◽  
The Stability ◽  
And Storage

The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of demand and harvest. The research aimed to study the effect ofpackaging method for storage of cocoa seeds; the effect of shelf life and temperature to germination and water content of seeds, and the stability of seed germination at different age and storage temperature. The research was conducted at Kaliwining Experimental Station, Indonesian Coffee and Cocoa Research Institute, Jember, East Java. The research used complete randomized design with research design using split plot. The treatments consisted of packaging methods, storage temperature and storage life. Packaging methods consisted of two methods, i.e. vacuum methods and non vacuum methods. Storage temperature consisted of three treatments, i.e. 15OC, 25OC and 30OC. both of packaging and temperature treatments were stored at four shelf life treatment included 1 week, 2 weeks, 3 weeks, and 4 weeks. Each treatment was repeated with three replications and each treatment per replication consisted of 50 seeds. Data analysis used SAS 9.0 and stability analysis used R program and PB Tool. Water content of seeds, germination of seeds and number of seedy seeds were observed. The results showed that type of packaging and storage temperature effect to germination of cocoa seeds but did not effect to seeds water content. Storage of cocoa seeds by non-vacuum packaging showed a higher of germination compared to vacuum packaging in all temperature treatments. Storage with non vacuum packaging at a temperature 25OC showed a germination more than 85% for 2 weeks of shelf life, while storage of cocoa seeds at a temperature of 30OC had a germination of more than 85% for only 1 week shelf life. Storage of cocoa seed at 15OC showed the lowest of germination at treatment. Storage treatments did not show effect on water content of cocoa seeds.

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

2014 ◽  
Vol 77 (8) ◽  
pp. 1308-1316 ◽  
Author(s):  
SACHIN N. HAJARE ◽  
SATYENDRA GAUTAM ◽  
ANJALI B. NAIR ◽  
ARUN SHARMA
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Milk Powder ◽  
High Water ◽  
Microbial Load ◽  
Life Extension ◽  
High Water Content ◽  
Immunocompromised Patients ◽  
Liquid Feed ◽  
Calcium Iron

Nasogastric liquid feed formulation (NGLF) was developed for immunocompromised patients who are vulnerable targets of pathogenic assault. NGLF consisted of cereals, pulses, vegetables, and milk powder to provide balanced nutrients; however, the shelf life was only a few hours because this product was highly prone to microbial contamination and proliferation due to its high water content and rich nutrients. Postpreparation storage and distribution was very difficult, even at chilled temperatures. To overcome this problem, the NGLF was irradiated at various doses (2.5 to 10 kGy). Gamma irradiation at 10 kGy reduced the microbial load to nondetectable levels, and the product could be stored up to 1 month without any detectable increase in microbial load. The sensory evaluation did not indicate differences between the nonirradiated fresh, irradiated fresh, and stored samples. Nutritional quality in terms of total carbohydrates, dietary fiber, proteins, calories, vitamins A and C, and the micronutrients calcium, iron, and zinc was not affected by irradiation. NGLF also possessed antimutagenic potential against ethylmethanesulphonate-induced mutagenesis in Escherichia coli cells as evaluated by the rifampin resistance assay. This property of NGLF remained unchanged even after exposure to a 10-kGy dose of gamma radiation. Thus, irradiated NGLF seemed to be a safe and wholesome food for immunocompromised patients.

Shelf life extension of Saba banana: Effect of preparation, vacuum packaging, and storage temperature

2021 ◽  
Vol 28 ◽  
pp. 100667
Author(s):  
Siti Hajar Othman ◽  
Nur Athirah Abdullah ◽  
Norhazirah Nordin ◽  
Nor Nadiah Abdul Karim Shah ◽  
Mohd Zuhair Mohd Nor ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Vacuum Packaging ◽  
Life Extension ◽  
Shelf Life Extension ◽  
And Storage

scholarly journals PERUBAHAN KUALITAS BAWANG MERAH (Allium Ascalonicum L.) SELAMA PENYIMPANAN PADA TINGKAT KADAR AIR DAN SUHU YANG BERBEDA ((Allium ascalonicum l.) During Storage at Different Temperature and Water Content)

2017 ◽  
Vol 11 (2) ◽  
pp. 108 ◽  
Author(s):  
A.Khairun Mutia ◽  
Y.Aris Purwanto ◽  
Lilik Pujantoro
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Room Temperature ◽  
Storage Temperature ◽  
High Water ◽  
High Water Content ◽  
Storage Losses ◽  
And Storage ◽  
Estimation Quality

<p>Bawang merah merupakan salah satu jenis komoditas yang menjadi kebutuhan masyarakat. Namun bawang merah sangat mudah mengalami perubahan mutu seperti susut bobot, perubahan volatile dan mengalami kerusakan karena memiliki kandungan air yang tinggi, sehingga diperlukan metode penyimpanan yang baik untuk mempertahankan kesegarannya selama penyimpanan. Salah satu cara untuk mempertahankan kesegaran dan kualitas bawang merah adalah menyimpan pada suhu rendah dengan tingkat kadar air tertentu. Adapun tujuan dari penelitian ini untuk mengetahui tingkat kadar air dan suhu penyimpanan yang mempertahankan mutu bawang merah konsumsi, serta pendugaan mutu bawang merah hingga penyimpanan 6 bulan. Bawang merah dikeringkan hingga kadar air mencapai 85% dan 80% kemudian dimasukkan kedalam kemasan rajut masing-masing sebanyak 2 kg dan dilakukan penyimpanan pada suhu 5°C dengan RH 65-70%, 10°C dengan RH 65-70% dan suhu ruang (25-30°C) dengan RH 52-88% selama 8 minggu. Dari hasil penelitian menunjukkan bahwa penyimpanan bawang merah yang terbaik pada kadar air 80% dengan suhu 5°C RH 65-70%, menghasilkan susut bobot 7,06%, kadar air 79,48%, kerusakan 0,37%, kekerasan 4,38 N, dan VRS 26,53 ?Eq/g. Berdasarkan pendugaan daya simpan, susut bawang merah hingga penyimpanan 6 bulan dengan penyimpanan pada suhu 5°C dengan kadar air 80% sebesar 21,466%.</p><p>Kata kunci :bawang merah, suhu, kadar air, penyimpanan, kualitas.</p><p>English Version Abstract</p><p>Shallot is one of the types of commodities into the needs of society. But shallots are very susceptible to changes in quality such as weight loss, changes in the volatile and damaged because it has a high water content, so it needed a good storage method for maintaining freshness during storage. One way to maintain the freshness and quality of shallot is storing at low temperatures with a certain level of water content. The aim of this study was to determine the level of water content and storage temperature to maintain the quality of shallot consumption, and shallot estimation quality until 6 months of storage. Shallots were dried to water content reached 85% and 80% and then inserted into the knited packaging each of 2 kg and then stored at 5°C with RH 65-70%, 10°C with RH 65-70% and room temperature (25-30°C) with RH 52-88% for 8 weeks. The result of the experiment showed that storage of shallot in water content of 80% at 5°C RH 65-70%, resulting in a weight loss of 7,06%, the water content of 79.48%, disorder 0,37%, hardness 4,18 N and VRS 26.53 ?Eq / g. Based on the estimation of shelf life, storage losses of shallot until 6 months with storage at 5 °C with water content of 80% of to 21.466%.</p><p>Keywords :shallot, suhu, water content, storage, quality.</p>

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

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