scholarly journals Adding value to wild Himalayan fig (Ficus palmata): Composition, functional and sensory characteristics of jam

2018 ◽  
Vol 7 (1) ◽  
pp. 13-18
Author(s):  
Kajal Kumari ◽  
◽  
Somesh Sharma ◽  
V.K. Joshi ◽  
Surabhi Sharma ◽  
...  
Keyword(s):  
Citric Acid ◽  
Value Added ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Wild Fruit ◽  
Nutritional Components ◽  
Underutilized Crop ◽  
Ficus Palmata

Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To standardize the technology for jam preparation, different treatments were designed by varying the concentration of pectin and citric acid. Among these treatments, T3C1 containing 0.7 percent pectin and 0.3 percent citric acid was found best with higher titratable acidity (12.02%) as citric acid, ascorbic acid content (1.24mg/100g), total sugar (66.42 %) and reducing sugar (58.85%), total phenol (39.8 mg/100g), anthocyanin 17.05 mg/100 g). Further, on the basis of sensory evaluation, the standardized product had high overall acceptability along with higher score for colour, flavor etc. The FTIR analysis of prepared jam and fig pulp clearly revealed that there was no alteration in physicochemical properties of fig pulp after its processing. Hence, the results from the present investigation clearly revealed that development of jam from wild fig can also be one of the alternative for the utilization of this nutritional rich underutilized crop for commercial purposes

scholarly journals Quality and Safety Characteristics of Minimally Processed Watermelon (Citrullus lanatus) Sold in Selected Locations in Port Harcourt

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Loveth Koanyie
Keyword(s):  
Energy Content ◽  
Citrullus Lanatus ◽  
Microbiological Quality ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Crude Fibre ◽  
Minimally Processed ◽  
Overall Acceptability ◽  
Port Harcourt ◽  
Microbiological Methods

The physico-chemical, proximate, vitamin C, sensory and microbiological quality of minimally processed watermelon from selected locations in Port Harcourt was evaluated. The locations were Rumuokoro junction, Rumuokuta junction, Nwinpi junction and Mile 3 Bus stop, samples prepared in the Food preparation laboratory served as control.  Standard analytical and microbiological methods were used. pH and titratable acidity varied respectively from 4.95 - 5.60 and 0.14 - 0.20 %Citric acid. Moisture, protein, fat, ash, crude fibre, and carbohydrate ranged from 94.54 – 96.14, 0.52 – 0.54, 0.54 – 0.56, 0.25 -0.39, 0.32 – 0.57 and 1.99 – 3.56% respectively, while the energy content was 15.00 – 20.91 Kcal/g. Ascorbic acid content ranged from 2.77 - 4.73 mg/100g. The microbiological evaluation revealed Total aerobic, Coliform, Escherichia coli, Salmonella, Staphylococcus and fungi counts of 3.80 – 5.79, 3.74 – 5.83, 5.10 - 5.84, 4.26 – 5. 00 and 3.89 - 4.45 Log10Cfu/g respectively. The sensory attributes: colour, sweetness, texture, aroma, juiceness and overall acceptability of the samples ranged from 5.80 – 7.85, 5.70 – 7.95, 6.10 – 7.45, 5.40 – 7.10, 6.15 – 7.55 and 6.00 – 7.45 respectively. Degree of likeness of the minimally processed watermelon by the assessors was that of slight to like very much. The study revealed that though the minimally processed watermelon were nutritious and acceptable to the consumers, the microbial counts were unsatisfactory and can be a risk factor to public health. 

scholarly journals Response surface optimization for development of Dragon fruit based ready to serve drink

2018 ◽  
Vol 10 (1) ◽  
pp. 272-278 ◽  
Author(s):  
Kirti Jalgaonkar ◽  
Manoj Kumar Mahawar ◽  
Sakharam Kale ◽  
Prerna Nath Kale ◽  
Bhushan Bibwe ◽  
...  
Keyword(s):  
Response Surface ◽  
Grape Juice ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Total Phenol Content ◽  
Overall Acceptability ◽  
Response Surface Optimization ◽  
Sugar Syrup ◽  
Dragon Fruit ◽  
Soluble Solid

Dragon fruit based ready to serve drink (RTS) was formulated using dragon fruit (60-80% v/v), grape juice (0-10% v/v) and sugar syrup (2-6% v/v). The juice concentrations were optimized using response surface methodology (RSM) following box-behnken design (BBD) for obtaining blended RTS drink with higher functional and nutritional characteristics like total soluble solid (TSS), titratable acidity, ascorbic acid content, total phenol content, colour and sensory evaluation. Results showed that there was significant (P<0.01) effect of incorporating grape juice and sugar syrup which further improved the organoleptic properties of the blended RTS.Optimum juice percentages obtained for the best blend formulation were,dragon fruit (70%), grape juice (5%) and sugar syrup (3%), respectively. The beverage was observed to be acceptable in terms of its nutritional value and overall acceptability.

scholarly journals Physicochemical quality of araçaúna and grumixama at different ripening stages

2020 ◽  
Vol 42 (6) ◽  
Author(s):  
Bruna Lara Alvarenga Barros ◽  
Moises Zucoloto ◽  
Sarah Ola Moreira ◽  
Tiago de Oliveira Godinho ◽  
Stanley Bravo Buffon ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Cross Sectional ◽  
Ripening Stages ◽  
Solids Content

Abstract The physicochemical characteristics of fruits of species native to the Atlantic Forest are little known, especially during ripening. The aim of this work was to evaluate the effect of the interaction between ripening period and post-harvest storage of araçaúna and grumixama. Fruits were harvested at three ripening stages: green, partially ripe and ripe, according to the epicarp color, and separated into two groups, being stored for 2 and 48 hours. The following variables were evaluated: longitudinal (LD) and cross-sectional (CD) diameter, LD / CD ratio, fresh fruit mass (FM), pulp yield (PY), pH, soluble solids content (SS), titratable acidity (TA), SS / TA ratio, and ascorbic acid content (AA). Araçaúna fruits stand out due to their high PY (74.43%), with low SS (2.07 ºBrix) and high TA (1.17% citric acid). However, harvesting fully ripe fruits increases SS by 21% and reduces TA by 32.5%. Grumixama fruits are slightly sweet (6.06 ºBrix), with low acidity (0.39% citric acid), high vitamin C content (206.94 mg of ascorbic acid/100g of pulp), and harvest must be performed when fruits are fully ripe. Both species have pulp of potential quality to be commercially exploited, especially for processing.

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

2021 ◽  
Vol 50 (5) ◽  
pp. 1329-1342
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Sarina Abdul Halim-Lim ◽  
Joshini Pillai Balamurugan ◽  
Mohd Zahiruddin Mohd Saad ◽  
Nur Asyiqin Zahia Azizan ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Water Activity ◽  
Titratable Acidity ◽  
High Potassium ◽  
Life Study ◽  
Overall Acceptability ◽  
Cavendish Banana ◽  
Total Titratable Acidity ◽  
Cultivated Species

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production.

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.

Role of Phospholipase D Inhibitor in Regulating Expression of Senescencerelated Phospholipase D gene in Postharvest Longan Fruit

2019 ◽  
Vol 14 (7) ◽  
pp. 649-657 ◽  
Author(s):  
Li Li ◽  
Jiemin Li ◽  
Jian Sun ◽  
Ping Yi ◽  
Changbao Li ◽  
...  
Keyword(s):  
Phospholipase D ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Inhibition ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Soluble Solid ◽  
Pericarp Browning

Background: Phospholipase D (PLD)is closely related to browning and senescence of postharvest longan fruit. Objective: This study investigated the effects of 2-butanol (a PLD inhibitor) on the expression and regulation of PLD during storage of longan fruit at a low temperature. Methods: Senescence-related quality indices showed that the 2-butanol-treated fruit presented lower pericarp browning index, pulp breakdown index and total soluble solid value than the untreated fruit. Results: The fruit treated by 60 µL/L 2-butanol exhibited the strongest inhibition on senescence, which significantly delayed changes in weight, titratable acidity content, total soluble solid content and ascorbic acid content. This treatment maintained a high level of total phenolic content and caused significant inhibition on pericarp browning and pulp breakdown. Through ELISA method, 60 µL/L 2-butanol treatment also reduced PLD activity. Real-time RT-PCR (RT-qPCR) results showed that PLD mRNA expression level was inhibited by 60 µL/L 2-butanol within 15 days. Western-blotting results further confirmed the differential expression of PLD during storage, and a relatively higher expression for PLD protein was found in control compared to the 2-butanoltreated fruit during 15-d storage. Conclusion: These results provided a scientific basis and reference to further investigating postharvest longan quality maintenance by regulating the PLD gene expression.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

scholarly journals Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 294
Author(s):  
Sana M’hir ◽  
Pasquale Filannino ◽  
Asma Mejri ◽  
Ali Zein Alabiden Tlais ◽  
Raffaella Di Cagno ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Statistical Design ◽  
Titratable Acidity ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Cell Densities ◽  
Positive Effect

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

CHANGES IN THE THERMAL STABILITY AND ACIDIC CHARACTERISTICS OF HYDROXY-Al-MONTMORILLONITE COMPLEXES FORMED IN THE PRESENCE OF CITRIC ACID

1985 ◽  
Vol 65 (3) ◽  
pp. 519-522 ◽  
Author(s):  
TEE BOON GOH ◽  
P. M. HUANG
Keyword(s):  
Thermal Stability ◽  
Citric Acid ◽  
Organic Carbon ◽  
Organic Acid ◽  
Key Words ◽  
Titratable Acidity ◽  
Structural Water ◽  
Molar Ratios ◽  
Gradual Loss

The thermal stability and acidic characteristics of Al interlayered montmorillonite were affected by citric acid which was present during its formation. Perturbation to the formation of Al interlayers by citric acid resulted in more gradual loss of their structural water in the 430 °C to 520 °C region at initial citric acid/Al molar ratios of 0.1 and 0.5. The data clearly reveal that, besides hydroxy-Al polymers, hydroxy-Al-citrate complexes adsorbed on the surfaces of montmorillonite very substantially contribute to the total and third buffer range titratable acidity of the clay. Key words: Hydroxy-Al-citrate interlayers, smectite, organic acid, DTA, third buffer range, organic carbon

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