scholarly journals Development of appetizer (spiced squash) from mulberry (Morus alba L.) and its quality evaluation during storage

2017 ◽  
Vol 9 (4) ◽  
pp. 2235-2241 ◽  
Author(s):  
Hamid Hamid ◽  
N. S. Thakur
Keyword(s):  
Quality Evaluation ◽  
Storage Condition ◽  
Chemical Characteristics ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Polyethylene Terephthalate Bottles

The present investigations were conducted to develop a commercial appetizer (spiced squash) from mul-berry and its quality evaluation during storage. Different combinations of juice (20, 25, 30, 35 and 40%) and TSS (40 and 45 oB) were tried to standardize proper combination for appetizer. Out of 10 different treatment combinations of juice and TSS tried, appetizer recipe (A5) prepared with 40% juice, 40 oB TSS and 1.30% acid was found to be best on the basis of sensory and some physico-chemical characteristics of the product. The appetizer prepared by follow-ing the best selected recipe was packed in glass and PET (polyethylene terephthalate) bottles and stored for six months under ambient (20-25 oC) and refrigerated temperature conditions (4-7 oC). Overall effect shows that various quality characteristics like TSS, apparent viscosity, reducing sugars, and total sugars of appetizer increased from 40.00 to 40.63, 185.08 to 193.75, 28.37 to 31.80, 37.12 to 38.53 and other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased from 1.30 to 1.21, 5.18 to 3.75, 8.60 to 5.75, 58.22 to 49.23, 8.15 to 7.52, 8.00 to 7.30, 8.20 to 7.26, 8.00 to 7.03, 8.10 to 7.15, respectively during storage. However, quality of the product was retained better in glass than PET bottles under refrigerated condition as compare to ambient storage condition.

scholarly journals Utilization of Edible Rhododendron (Rhododendron arboreum Sm.) Flowers for Development of Spiced Beverage (Appetizer) and Its Shelf Life Evaluation during Storage

2020 ◽  
pp. 52-62
Author(s):  
N. S. Thakur ◽  
Aarti . ◽  
Hamid . ◽  
Abhimanyu Thakur ◽  
Sunakshi Gautam
Keyword(s):  
Rural Communities ◽  
Storage Condition ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Pet Bottles ◽  
Ambient Storage ◽  
And Storage

In India, various types of unexplored edible flowers are being utilized traditionally as food and medicine by the rural communities since ancient time only during their flowering time due to short post harvest life. These flowers are rich in phytochemical (e.g. polyphenolics, anthocyanins) which possess numerous health benefits. So, the present investigations were conducted to develop a spiced beverage/appetizer (spiced squash) from rhododendron flower petals and its quality evaluation during storage. Different combinations of petals extract and total soluble solids (TSS) were tried to standardize proper combination for spiced beverage. Appetizer recipe (T3) prepared with 35% extract, 40°B TSS and 1.20% acid was found to be best based on quality characteristics of the product. The best-selected appetizer recipe was packed in glass and PET bottles and stored for 6 months under ambient (15-25°C) and refrigerated temperature conditions (4-7°C). Overall effect of packaging and storage revealed that various quality characteristics like TSS, apparent viscosity, reducing and total sugars of appetizer increased slightly, whereas, other chemical characteristics like acidity, ascorbic acid, anthocyanins, total phenols and sensory characteristics scores of colour, body, taste, aroma, overall acceptability score decreased slightly during storage. The quality of beverage was retained better in glass bottles under refrigerated condition as compare to ambient storage condition.

Physico Chemical and Sensory Characteristics of Wheat Flour Bun Supplemented with Carrot Pomace Powder

2015 ◽  
Vol 3 (8) ◽  
pp. 445-447
Author(s):  
Om Prakash
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Quality Evaluation ◽  
Arrival Time ◽  
Food Additives ◽  
Sensory Acceptability ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
The Mean

This study aimed to find on preparation and quality evaluation of carrot pomace powder using buns different level of carrotpomace powder. The quality of buns was determined on the basis on physico -chemical characteristics: Moisture content, Ash content, Fat content, Protein content, and sensory analysis including sensory attributes as colour, flavour, texture, taste and overall acceptability. The moisture content of buns was found to be increased with increase in proportion of carrot pomace powder.  The mean overall sensory acceptability scores of more than 8.60 for bun samples upto 2.5% carrot pomace powder indicated the commercial scope for manufacturing good quality buns with carrot pomacepowder. The bun samples prepared by adding Carrot pomace have lead to increase in the water absorption while the arrival time and dough stability were decreased. So fiber as a food industry by product is recommended to be used as food additives to gain nutritional and healthy benefit.

scholarly journals Effect of Type and Permeability Behaviour of Packaging Material on the Quality Characteristics of Dried Carrot Roundels during Storage

2020 ◽  
pp. 83-92
Author(s):  
Pradeep Kumar ◽  
N. S. Thakur ◽  
K. D. Sharma ◽  
Hamid . ◽  
Abhimanyu Thakur
Keyword(s):  
Titratable Acidity ◽  
Storage Condition ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Rehydration Ratio ◽  
Total Sugars ◽  
Daucus Carota L ◽  
Overall Acceptability ◽  
C Storage ◽  
Physico Chemical

Carrot (Daucus carota L) is a carotenoids rich vegetable which is mainly consumed raw, converted to various products and cooked vegetable dishes. Present studies were carried out to study the changes observed in quality characteristics of dried carrot roundels during storage. Steam blanching and KMS dipping of carrot roundels followed by mechanical cabinet drying was found to be the best pretreatment for drying of carrot roundels as discussed earlier. These dried carrot roundels were further packed and stored under refrigerated (4-7°C) and ambient (11.6-26.2°C) storage conditions for 12 months. The dried carrot roundels packed in aluminium laminated pouches and stored under refrigerated conditions showed minimum increase in physico-chemical characteristics like moisture content (11.03%), water activity (0.310), pH (6.04), reducing sugars (21.00%), total sugars (35.36%) and retained highest amounts of titratable acidity (0.73%), carotenoids (29.40mg/100g), total phenols (87.50mg/100g), crude fibres (4.16%), rehydration ratio (7.81), antioxidant activity (52.68%) and SO2 content (174.75 ppm), respectively. The sensory characteristics scores like colour (8.05), texture (7.48), taste (6.88) and overall acceptability (7.54), respectively were also retained highest in the aluminium laminated pouch under refrigerated storage condition.

scholarly journals Physico Chemical Analysis of Sapota (Manilkara zapota) Coated by Edible Aloe Vera Gel

2015 ◽  
Vol 3 (1) ◽  
pp. 20-25 ◽  
Author(s):  
N. Padmaja ◽  
S. John Don Bosco ◽  
J. Sudhakara Rao
Keyword(s):  
Chemical Analysis ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
Chemical Characteristics ◽  
Manilkara Zapota ◽  
Aloe Vera Gel ◽  
Physico Chemical ◽  
Dramatic Decline ◽  
Physical And Chemical

The physical and chemical characteristics of the fruit have immense significance as they ultimately affect the quality of processed productsprepared from them. Over ripening of Sapota (Manilkara zapota) fruits at the post-harvest stage usually results in dramatic decline in quality.In the present study, physico chemical analysis (which includes Weight loss, Colour, Texture, TSS, pH, TA and Ascorbic acid content) ofedible Aloe vera gel coated Sapota fruits packed in LDPE and stored at 15 ± 2? were studied at regular intervals of 5 days i.e., 0th,5th, 10th,15thand 20th days. The dip treatment of Aloe vera gel coating 1:2, 7 minutes had best retained the physico chemical characteristics than the othertreatments performed and was found to be the most effective treatment in maintaining the fruit quality attributes along with the shelf lifeextension of about 20 days.DOI: http://dx.doi.org/10.3126/ijasbt.v3i1.11703 Int J Appl Sci Biotechnol, Vol. 3(1): 20-25      

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

scholarly journals Development of Ambient Stable Retort Pouch Processed Ramasseri Idli

2019 ◽  
Vol 8 (4) ◽  
pp. 1503-1507
Keyword(s):  
Shelf Life ◽  
Thermal Processing ◽  
Quality Evaluation ◽  
Standard Procedure ◽  
Life Study ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Microbial Analysis ◽  
Retort Pouch ◽  
Shelf Life Studies

Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereallegume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.

scholarly journals Change in chemical constituents and overall acceptability of frozen and dehydrated Aonla fruit pulp during storage

2016 ◽  
Vol 8 (3) ◽  
pp. 1615-1617
Author(s):  
Jyoti Prabha Bishnoi ◽  
Rakesh Gehlot ◽  
S. Siddiqui
Keyword(s):  
Chemical Constituents ◽  
Value Added ◽  
Storage Period ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Storage Duration ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Further Development

Ascorbic acid and total phenol in frozen aonla pulp on zero day of storage was found to be 365.5 mg/100g and 2.1 mg/g while in dehydrated aonla pulp it was 2.3 mg/100mg and 14.7 mg/g which was found to decrease with the increase in storage duration. However, significant increase (CD at 5% Level) in total soluble solids (TSS) and non-enzymatic browning was noticed with the advancement in storage duration. The decrease and increase in physico-chemical characteristics were more significant in dehydrated aonla pulp as compared to frozen aonla pulp. Mean score for sensory attributes of dehydrated aonla pulp at zero month of storage was fairly less than frozen aonla pulp. Moreover, there was more significant decrease in value of sensory attributes of dehydrated aonla pulp during six months storage period compared to frozen aonla pulp. Thus, present study was first in its kind to determine and compare chemical composition and overall acceptability of frozen and dehydrated aonla pulp obtained from aonla fruits cv. Chakaiya during storage for optimizing there use in further development of value added aonla product.

Effect of Barley Flour on Quality of Restructured Spent Hen Meat Blocks

2021 ◽  
Author(s):  
Swati Gupta ◽  
B.D. Sharma ◽  
S.K. Mendiratta
Keyword(s):  
Profile Analysis ◽  
Product Yield ◽  
Fat Percentage ◽  
Barley Flour ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Spent Hen ◽  
Physico Chemical ◽  
Different Levels

Background: Spent hen meat is considered as poor because of comparatively higher toughness and chewiness. The present study was envisaged to find out the effect of barley flour on the quality characteristics of restructured spent hen meat blocks.Methods: Barley flour (1:1 hydration, w/w) was incorporated at the levels of 4, 6 and 8% by replacing the lean meat in pre-standardized restructured spent hen meat blocks (RSHMB) formulation and evaluated for physico-chemical, sensory and textural quality.Result: Product yield was significantly higher (P less than 0.05) and at 6 and 8% level of barley flour as compared to control. Fat percentage and shear force value of RSHMB was significantly lower (P less than 0.05) at 8% level of barley flour as compared to control. There were no significant differences in the scores for general appearance, texture, binding, juiciness and overall acceptability of RSHMB of control as well as those incorporated with different levels of barley flour. Texture profile analysis revealed that the hardness, cohesiveness, gumminess and chewiness of RSHMB with 8% barley flour were significantly lower (P less than 0.05) than that of control. Optimum incorporation level of barley flour for the preparation of restructured spent hen meat blocks was adjudged as 8%. The production cost of RSHMB with 8% barley flour reduced by Rs. 18.4/Kg than that of control. The developed restructured spent hen meat blocks with 8% barley flour can be utilized as texture-modified nutritious soft food products.

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