scholarly journals Comparison of quality of anardana (dried arils) prepared in mechanical cabinet and solar tunnel drier from wild pomegranate (Punica granatum L.) fruits procured from different locations of Himachal Pradesh, India

2020 ◽  
Vol 12 (2) ◽  
pp. 71-78
Author(s):  
Abhimanyu Thakur ◽  
N. S. Thakur ◽  
Hamid ◽  
Monika Chauhan ◽  
Chetna Sharma
Keyword(s):  
Climatic Factors ◽  
Punica Granatum ◽  
Himachal Pradesh ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Tunnel Drier ◽  
Physico Chemical ◽  
Punica Granatum L

The dried arils (anardana) prepared from wild pomegranate fruits (Punica granatum L.) are widely used as an acidulant in culinary purposes and in formulations of various ayurvedic medicines which are helpful in curing a number of ailments. As there is a wide variation among the quality of fruits which is due to geographic conditions, climatic factors and genetic variability so anardana was prepared from the fruits of different locations under different drying modes. The prepared product was further compared for its physico-chemical, antioxidant and sensory characteristics. Anardana prepared under mechanical cabinet drier and solar tunnel drier was comparable in terms of its various quality characteristics. While comparing the locations for the procurement of raw material, best quality anardana in terms of various quality attributes like colour, TSS [(total soluble solids) (40.35 oB)], total sugars (26.15 %), anthocyanins (37.97 mg/100 g), total phenols (176.46 mg GAE/100 g), flavonoids (39.45 mg QuE/100 g), antioxidant activity (59.53 %), starch (2.87 %) and sensory characteristics was prepared from the fruits of Karsog location (1265 meters above mean sea level) of Himachal Pradesh, India.

Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy

2018 ◽  
Vol 244 (8) ◽  
pp. 1427-1438 ◽  
Author(s):  
Giuseppina Adiletta ◽  
Milena Petriccione ◽  
Loredana Liguori ◽  
Fabiana Pizzolongo ◽  
Raffaele Romano ◽  
...  
Keyword(s):  
Punica Granatum ◽  
Chemical Quality ◽  
Physico Chemical ◽  
Punica Granatum L

scholarly journals Effect of Foliar Application of Nutrients on Growth, Yield and Fruit Quality of Pomegranate (Punica granatum L.) Cv. Bhagwa

2020 ◽  
pp. 50-57
Author(s):  
Gitesh Kumar ◽  
D. D. Sharma ◽  
M. A. Kuchay ◽  
Rakesh Kumar ◽  
Gopal Singh ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Foliar Application ◽  
Block Design ◽  
Growth Yield ◽  
Punica Granatum ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Fruit Cracking ◽  
Punica Granatum L

A field experiment was conducted to study the effect of foliar application of nutrients on growth, yield and fruit quality of pomegranate (Punica granatum L.) cv. Bhagwa in the experimental farm of the Horticultural Research and Training Station and Krishi Vigyan Kendra Kandaghat, Solan, Dr YS Parmar University of Horticulture and Forestry Nauni, Solan, Himachal Pradesh (India), during the year 2016 - 2017. The experiment was laid out in Randomized Block Design (RBD) with four foliar applications of potassium nitrate, KNO3 (0.5%, 1% and 1.5%); calcium chloride, CaCl2 (0.5%, 1% and 1.5%); boric acid, H3BO3 (0.2%, 0.4% and 0.6%) and their combinations. The first spray was applied one month after fruit set, and the remaining three ones were applied at one month interval. Among the various treatments, significant increase in plant height, plant spread, plant volume, fruit size, fruit weight, fruit yield, total soluble solids, total sugars, reduction in fruit drop and fruit cracking were recorded with the application of KNO3 (1%) + CaCl2 (1%) + H3BO3 (0.4%).  Leaf N, P, K, Ca and Mg were also significantly affected by the foliar application of KNO3 (1%) + CaCl2 (1%) + H3BO3 (0.4%). Therefore, the combined foliar application of KNO3 (1%), CaCl2 (1%) and H3BO3 (0.4%) was found the best treatment for the improvement of growth, yield and fruit quality of pomegranate.

scholarly journals Effects of water extracts of apple and pomegranate peel on the quality of orange squash

2015 ◽  
Vol 1 (2) ◽  
pp. 56
Author(s):  
Salah-ud Din ◽  
Kashif Akram ◽  
Umar Farooq ◽  
Afshan Shafi ◽  
Farkhandah Sarfraz ◽  
...  
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Aqueous Extracts ◽  
Physico Chemical ◽  
Examination Result ◽  
Apple Peel ◽  
Research Plan ◽  
Apple Peels

<p><em>Punica granatum</em> (pomegranate) and Malus domestica (apple) are rich source of bioactive compounds i.e. phenolics components, anthocyanins and tannins that can be potential preservative agents. The aim of the present research plan was to evaluate the quality characteristics of orange squash after addition of aqueous extracts of apple and pomegranate peels. For this purpose aqueous extracts of pomegranate and apple peels were added in orange squash and then the final product was examined for physiochemical and sensory attributes during storage. Results of current study demonstrated that physico-chemical parameters of orange squash significantly changed with the storage period in all the treatments in such a way that total soluble solids (°Brix) were gradually decreased but the acidity increased. Sensory examination result of orange squash revealed that color, flavor and taste were decreased with the passage of time in all the treatments but preservative and 100% apple peel extract were upto acceptable level. Whereas 50% preservative and 50% pomegranate extract and 100% pomegranate extract were highly rejected.</p>

scholarly journals Effects of water extracts of apple and pomegranate peel on the quality of orange squash

2015 ◽  
Vol 1 (2) ◽  
pp. 56
Author(s):  
Salah-ud Din ◽  
Kashif Akram ◽  
Umar Farooq ◽  
Afshan Shafi ◽  
Farkhandah Sarfraz ◽  
...  
Keyword(s):  
Storage Period ◽  
Punica Granatum ◽  
Soluble Solids ◽  
Aqueous Extracts ◽  
Physico Chemical ◽  
Examination Result ◽  
Apple Peel ◽  
Research Plan ◽  
Apple Peels

<p><em>Punica granatum</em> (pomegranate) and Malus domestica (apple) are rich source of bioactive compounds i.e. phenolics components, anthocyanins and tannins that can be potential preservative agents. The aim of the present research plan was to evaluate the quality characteristics of orange squash after addition of aqueous extracts of apple and pomegranate peels. For this purpose aqueous extracts of pomegranate and apple peels were added in orange squash and then the final product was examined for physiochemical and sensory attributes during storage. Results of current study demonstrated that physico-chemical parameters of orange squash significantly changed with the storage period in all the treatments in such a way that total soluble solids (°Brix) were gradually decreased but the acidity increased. Sensory examination result of orange squash revealed that color, flavor and taste were decreased with the passage of time in all the treatments but preservative and 100% apple peel extract were upto acceptable level. Whereas 50% preservative and 50% pomegranate extract and 100% pomegranate extract were highly rejected.</p>

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

2019 ◽  
Vol 777 (12) ◽  
pp. 37-42
Author(s):  
G.Yu. SHAGIGALIN ◽  
◽  
P.A. FEDOROV ◽  
L.N. LOMAKINA ◽  
◽  
...  
Keyword(s):  
Raw Material ◽  
Ceramic Brick ◽  
Physico Chemical

Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

2007 ◽  
Vol 13 (6) ◽  
pp. 485-495 ◽  
Author(s):  
M.R. Ramirez ◽  
R. Cava
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Biceps Femoris ◽  
Raw Material ◽  
Meat Production ◽  
Reciprocal Crosses ◽  
Physico Chemical ◽  
Cured Meat ◽  
The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

scholarly journals Critical points of industrial tomato from field to processing

2018 ◽  
Vol 36 (4) ◽  
pp. 521-525 ◽  
Author(s):  
Luis Eduardo de Moura ◽  
Adelmo Golynski
Keyword(s):  
Critical Points ◽  
Titratable Acidity ◽  
Raw Material ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Efficient Communication ◽  
Production Stages ◽  
Material Temperature ◽  
Truck Arrival

ABSTRACT The authors evaluated critical points of production stages of the industrial tomato, through physical and physico-chemical analyzes of U2006 hybrid fruits in the harvest, 2016. Fruits were evaluated in relation to raw material, temperature, fresh mass, pH, soluble solids (°Brix), firmness, titratable acidity and extravasation of electrolytes. Samples were collected in six steps: manual, mechanized, truck, arrival at industry, unloading and selection mat in two periods, morning and afternoon, totalizing 60 fruits for each step, and four replications. Fruits which waited for more than 10 hours in the yard generated an increase in serious defects (%), loss of fresh mass, discount on the amount paid for the load. The most critical stages of the production process were identified when tomatoes arrived at the industry and their unloading, when the fruits presented fresh mass loss due to the high temperature. In addition, the authors highlight that a better organization in the arrivals at the industry as well as an efficient communication of crop restriction is crucial, since unscheduled stops increase waiting time, causing significant quality losses.

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