scholarly journals Fig freezing in sugar solutions

2021 ◽  
Vol 44 (3) ◽  
pp. 42-51
Author(s):  
Branka Levaj ◽  
Maja Repajić ◽  
Sanja Lončarić ◽  
Verica Dragović-Uzelac ◽  
Zdenka Pelaić ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Storage Time ◽  
Phenolic Content ◽  
Sucrose Solution ◽  
Soluble Solids ◽  
Sugar Solution ◽  
Treatment Control ◽  
Total Soluble Solids ◽  
Ph Decrease

The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well as phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), in sucrose solution (30%) (SUC) and sucrose solution (30%) with ascorbic acid (2%) (SUCAA), and stored at -18 ⁰C for 210 days. Samples were analyzed every seventy days for pH, total soluble solids (TSS), sugars and phenolics composition, skin and pulp color, and they were sensorially evaluated. According to ANOVA, storage time showed significant impact on more analyzed parameters than freezing conditions. CON and SUC had the highest TSS, what was also sensorially detected. SUCAA was evaluated with the lowest scores for sweetness and typical fig flavor followed by the highest score for off-taste, off-flavor and off-odor. Contrary to TSS, individual sugars and phenolics were the lowest in CON. SUCAA showed the most brightener skin and the reddest pulp measured by colorimeter, and sensorially it obtained the highest scores for skin and pulp color. Storage time caused TSS and pH decrease, what reflected sensorially as a decrease of fig taste and flavor, as well as the appearance of off-taste, off-flavor and off-odor was also observed. Contrary, individual sugars and phenolics showed increase during storage, and the lowest amounts were present in CON. In conclusion, after 140 days all figs noticeably lost their desirable attributes, where CON fig was sensorially the best evaluated and SUCAA gained the lowest scores.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Antioxidant capacity and evaluation of total phenolic content of optimized blueberry (Vaccinium corymbosum) wine

2021 ◽  
Vol 43 ◽  
pp. e55134
Author(s):  
Luis Angel Cabanillas-Bojorquez ◽  
Octavio Valdez-Baro ◽  
Erick Paul Gutierrez-Grijalva ◽  
Jose Benigno Valdez-Torres ◽  
Ramón Ignacio Castillo-López ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Vaccinium Corymbosum ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Potential Health ◽  
Total Anthocyanin ◽  
Fermentation Time ◽  
Total Soluble Solids

Blueberry is a fruit consumed fresh and as an ingredient in formulations such as jam, juice, and wine. Wine is a widely consumed beverage and produced from different berries and fruits. Blueberry wine contains bio-compounds that could have a beneficial effect on health. Therefore, this study aimed to optimize blueberry wine by two response variables (total soluble solids and fermentation time) to obtain the highest alcohol percentage, pH, and lightness. In order to optimize the fermentation process, a central composite design was used. The optimized blueberry wine was obtained at total soluble solids of 25°Brix and fermentation time of 16 d. The optimized blueberry characteristics estimated were: alcohol percentage of 11.91%, pH of 2.98, and lightness (L*) of 26.22, and the optimized blueberry characteristics experimental were: alcohol percentage of 11.93±0.02%, pH of 2.97±0.01, and L* of 25.42±1.80. The optimized blueberry wine had a total phenolic content of 360.27±18.09 mg of gallic acid equivalents L-1, total anthocyanin content of 46.27±3.66 mg cyanidin-3 glucoside L-1, antioxidant capacity by ABTS and DDPH assays of 1,539.8±92.18 and 1,688.07±57.57 mM Trolox equivalent L-1, respectively. The results suggest that optimized blueberry wine can be considered a drink with potential health applications.

scholarly journals Evaluation of Cherry Tomato Genotypes for Qualitative Traits under Open Field and Protected Condition

2020 ◽  
pp. 9-16
Author(s):  
. Chandni ◽  
Deepti Singh ◽  
Shirin Akhtar ◽  
Shiv Shankar Mahesh
Keyword(s):  
Ascorbic Acid ◽  
Open Field ◽  
Ascorbic Acid Content ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vegetable Crops ◽  
Cherry Tomato ◽  
Total Soluble Solids ◽  
Maximum Value ◽  
Β Carotene

Vegetable, due to higher neutraceutical component, are termed as protective food against various major and minor diseases. Scientific agro-techniques under optimum growing condition like temperature, relative humidity and light intensity, positively influence the qualitative and quantitative attributes of most of the vegetable crops including cherry tomato. It is one of potential vegetable crop, which is extensively utilized for table purpose and for preparing recipies in five star restaurants. Cherry tomato fetches higher prices in market due to good taste and higher nutrients, thus making qualitative attributes as an important factor to give higher returns to the farmers. Thus, this experiment was conducted to estimate the qualitative attributes in eighteen genotypes of cherry tomato grown under both open field and polyhouse conditions. The result of the study revealed that under open field condition, BRCT-30 was the best genotype with maximum value for lycopene content (6.62 mg 100-1 g FW) and β-carotene (2.30 mg 100-1 g FW), second maximum value for total soluble solids (7.85°Brix), third maximum value for reducing sugar and fourth highest position for ascorbic acid content (43.65 mg/100 g FW). Under polyhouse condition, the best genotype for quality parameters was BRCT-36 with maximum total soluble solids (10.81°Brix), lycopene (7.48 mg 100-1 g FW) and β-carotene (2.49 mg 100-1g FW) along with average range of values for ascorbic acid (72.36 mg 100-1 g FW) and titrable acidity (0.55 mg 100-1 g FW).

scholarly journals 720 PB 432 THE EFFECT OF APPLYING CALCIUM ON THE RIPENING OF MANGO FRUITS (Mangifera indica L)

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 536c-536
Author(s):  
Judith Zambrano ◽  
Juan Manzano
Keyword(s):  
Ascorbic Acid ◽  
Mangifera Indica ◽  
Quality Parameters ◽  
Total Sugar ◽  
Soluble Solids ◽  
Mango Fruit ◽  
Total Soluble Solids ◽  
Titrable Acidity ◽  
Postharvest Application ◽  
Significant Difference

The effect of applying Ca++ in two forms: infiltration and dipping on mango fruit cv `Haden' was investigated. This effect was evaluated by measuring some quality parameters in the flesh and in the skin of the fruit. It was found that postharvest application of Ca++ extent the storage life of the fruit by a week. This fact, together with the results obtained from the quantification of sugars, ascorbic acid, total soluble solids alcohol. insoluble solids, starch and titrable acidity seem to indicate that the application of Ca++ delays slightly the process associated with ripeness. Furthermore, no significant difference between the two forms of Ca++ applied was found, except for the amount of ascorbic acid and total sugar. Finally, dipping application of Ca++ is easier than infiltration and it is therefore suggested.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals Chemical and physicochemical stability of beverage based integral cashew apple and honey

2020 ◽  
Vol 9 (12) ◽  
pp. e19591210872
Author(s):  
Giovana Matias do Prado ◽  
Geraldo Arraes Maia ◽  
Raimundo Wilane de Figueiredo ◽  
Jorgiane Silva Severino Lima ◽  
Claisa Andrea Freitas Rabelo ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Storage Time ◽  
Storage Stability ◽  
Soluble Solids ◽  
Physicochemical Stability ◽  
Cashew Apple

This work aimed to study beverages' storage stability based on cashew apple pulp and honey during 120 days. Three formulations were prepared: F1 (75% of cashew apple pulp and 25% of honey; F2 (60% of cashew apple pulp and 40% of honey) and F3 (50% of cashew apple pulp and 50% of honey). The formulation F1 showed the highest content of ascorbic acid after storage (95.74 mg.100mL). The pH did not show variation between the formulations studied. Soluble solids showed significant differences during storage and were consistent with the drink's honey content, ranging from 28.8 to 30.0 for F1, from 36.5 to 40.1 for F2, and 44.3 to 47.7 for F3. The content of carotenoids and phenolic compounds decreased during storage time. The preparation of beverages based on cashew apple and honey presented an alternative to adding value to the cashew apple pulp.

scholarly journals Storage behaviour of the pickle prepared from various cultivars of aonla (Emblica officinalis Gaertn.)

2021 ◽  
Vol 2 (1) ◽  
pp. 141-144
Author(s):  
Rajendra Kumar ◽  
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Uttar Pradesh ◽  
Soluble Solids ◽  
Monthly Interval ◽  
Emblica Officinalis ◽  
Total Soluble Solids ◽  
Therapeutic Value

The aonla (Emblica officinalis Gaertn.) is commonly referred to as a "Miracle Fruit for the Health", owing to the high nutritious and therapeutic value of its fruits. But the fresh fruits are not ingested freely due to the astringent taste caused by fruit tannins. In production and acreage under aonla cultivation Uttar Pradesh is the leading state in the country. The study aims to understand the storage behaviour of the pickle prepared from the aonla fruit. Pickle was prepared from the eight aonla cultivars viz - Kanchan, Banarasi, Krishna, Chakaiya, NA – 8, NA – 7, NA – 6, and NA – 9. Physicochemical characters (such vitamin 'C' (ascorbic acid), total soluble solids (T.S.S.), browning, and acidity), and sensory/organoleptic scores were recorded at the monthly interval during storage. The result showed that the aonla pickle is acceptable up to nine months thereafter, reduction was noted in the physicochemical and organoleptic scores. Among all cultivars tested, NA-7 was found to be ideal for pickle preparation.

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