scholarly journals Evaluation of Nutritional and Physico-Chemical Properties of Several Selected Fruits in Bangladesh

1970 ◽  
Vol 44 (3) ◽  
pp. 353-358 ◽  
Author(s):  
M Nazmul Haque ◽  
Barun Kanti Saha ◽  
M Rezaul Karim ◽  
M Nurul Huda Bhuiyan
Keyword(s):  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Arsenic Content ◽  
Crude Fibre ◽  
Total Carbohydrate ◽  
Sodium Potassium ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Total Fat

In this study , various parameters on nutritional and physico-chemical characteristics of eight different fruits (five minor and three major fruits), namely melon, guava, papaya, karanda, burmese-grape, velvet apple, wood-apple and pomelo of Bangladesh were analyzed to determine the edible portion of whole fruit, pH, titratable acidity, moisture, total soluble solid, reducing sugar, total sugar, crude fibre, total carbohydrate, total protein, total fat, total energy, vitamin C, ash , sodium, potassium, iron and arsenic content. The largest amount of iron, 5.34 mg/100g was observed in Burmese-grape. The pomelo contained the highest amount of potassium, 233.07mg/100g and the lowest amount of sodium, 2.25mg/100g. The maximum amount of fibre, 6.21% was found in wood-apple and the richest quantity of vitamin C, 80mg/100g was found in guava. In general arsenic was not found in karanda, burmese grape, guava, pomelo, wood-apple, and papaya and only negligible amount of arsenic was revealed in velvet apple, 0.01 mg/kg, followed by melon, 0.005 mg/kg. Key words: Minor and major fruits, Malnutrition, Micronutrient, Bangladesh DOI: 10.3329/bjsir.v44i3.4410 Bangladesh J. Sci. Ind. Res. 44(3),353-358, 2009

scholarly journals Evaluation of the Effect of Ethephon in Postharvest Tomato (Lycopersicon esculentum)

2019 ◽  
pp. 1-8
Author(s):  
Urmi Rani Devi ◽  
Ayesha Begum ◽  
Nilufa Yeasmin
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Treated Group ◽  
Total Soluble Solid ◽  
Lower Amount ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Β Carotene

Aims: The aim of this study is to determine the effect of applying ethephon on postharvest tomato. Study Design: Completely Randomized Design (CRD). Place and Duration of Study: The study was conducted in the laboratory of the Department of Applied Food Science and Nutrition, Department of Food Processing and Engineering, Department of Applied Chemistry and Chemical Technology of Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. It was conducted for a period of six months from 1st January, 2018 to 30th June, 2018. Methodology: TSS (Total Soluble Solid) was determined by using hand refractometer, proximate composition by standard AOAC method, vitamin C and β-carotene by UV-spectrophotometric method, sodium and potassium by flame photometric method, titratable acidity, calcium and magnesium by titremetric method. To compare differences in control and treated group, significant difference was considered at the level of P<0.05.   Results: Ethephon treated tomatoes ripen quickly with attractive surface color and had shorter shelf life than non-treated tomatoes (control). Physico-chemical properties including total soluble solid and titratable acidity increased significantly (P<0.05) in treated group (4.66±0.57°B; 0.32±0.01% respectively) than control (3.33±0.57°B; 0.28±0.01% respectively). Moisture content also significantly (P<0.05) increased in ethephon treated tomato (94.15±0.27g/100g) than non-treated (85.54±0.23g/100g). But significantly lower amount of carbohydrate, ash, crude fiber were observed in artificially ripened tomato by ethephon (2.5±0.45g/100g; 0.51±0.02g/100g; 0.82±0.03g/100g respectively) than naturally ripened (3.7±0.26g/100g; 0.59±0.01g/100g; 0.90±0.01g/100g respectively). Apparently protein and fat content were found insignificantly less amount in artificially ripened tomato by ethephon. The significant lowest concentration of vitamin C and β-carotene were observed in ethephon ripened tomato (16.65±0.01mg/100g; 413.33±1.15μg/100g respectively). Mineral contents of ethephon treated tomato (Na 3.65±0.47mg/100g; K 199±1.00mg/100g; Ca 4.75±0.07mg/100g; Mg 8.57±0.19mg/100g) found significantly (P<0.05) fewer amounts than control tomato (Na 3.96±0.01mg/100g; K 213.67±0.57 mg/100g; Ca 5.57±0.15mg/100g; Mg 9.96±0.04mg/100g). Conclusion: Application of ethephon on postharvest tomato hastens ripening time and physico-chemical properties but reduces shelf life and nutritive value of tomato.

scholarly journals Perubahan Fisiko-Kimiawi dan Mikrobiologis Minuman Tradisional Bali (Loloh) selama Penyimpanan

2019 ◽  
Vol 39 (1) ◽  
pp. 70
Author(s):  
I Desak Putu Kartika Pratiwi ◽  
I Ketut Suter ◽  
Putu Ari Sandhi Widpradnyadewi ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Plate Count ◽  
Total Plate Count ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Standard Limit

Loloh is a Balinese traditional beverage made from one or a combination of several herbal extracts. The most popular variants of loloh in Bali are loloh tibah and loloh cem-cem, which are continuously produced every day. During distribution, loloh is stored at room temperature. The study was aimed to study the physico-chemical and microbiological characteristics of loloh cem-cem and loloh tibah during storage at room temperature.  This study used a purposive random sampling. The samples consisted of 14 loloh sellers in Badung-Denpasar. Type parameters that were observed during a 24 hour-storage at room temperature included pH, total soluble solid, titratable acidity, ascorbic acid, total plate count, total yeast and mold count. During room temperature storage, the level of total plate count, total mold/yeast of loloh cem-cem and loloh tibah changed significantly. The shelf life of loloh cem-cem was only 12 hours at room temperature (28-30 oC) with the characteristics of pH 2.95, TSS 5.67 °Brix, vitamin C 19.35 mg/100 g, titratable acidity 0.24%, log total plate count 6.48 Cfu/mL, log total mold/yeast 5.01 Cfu/mL. The shelf life of Loloh tibah was only 12 hours at room temperature (28-30 ºC) with the characteristics of pH 3.34, TSS 4.21 °Brix, Vitamin C 10.20 mg/100 g, titratable acidity 0.13%, log total plate count 6.68 Cfu/mL, log total mold/yeast 5.86 Cfu/mL. Beyond the 12 hour-storage, both of the lolohs had higher total colony counts than the upper standard limit.

scholarly journals Physico-Chemical Analysis of Various Samples of Tomato Ketchup

2020 ◽  
pp. 59-66
Author(s):  
Patil Pandurang N. ◽  
Fatima H. Al Moqbali ◽  
Mizna A. Al Rabaani ◽  
Nada A. Al Ghaithi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Local Market ◽  
Potential Health ◽  
Physico Chemical ◽  
Tomato Ketchup ◽  
Processed Products

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018.  We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc.  We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

scholarly journals Hygroscopic trend of lyophilized ‘mangaba’ pulp powder

2017 ◽  
Vol 21 (5) ◽  
pp. 356-360
Author(s):  
Juliana Conegero ◽  
Luciana C. Ribeiro ◽  
Antonio R. G. Monteiro ◽  
José M. C. da Costa
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Adsorption Isotherms ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Amorphous Powders

ABSTRACT Mangaba is a widely-consumed fruit in the Northeast of Brazil, which is usually exploited through extractivism. This fruit is rich in various nutrients, especially in vitamin C, with pleasant taste and aroma. The lyophilization process transforms these fruits into amorphous powders, which must be analyzed regarding their properties and hygroscopic trend. Thus, the objective of this study was to characterize and evaluate the physico-chemical properties of adsorption isotherms of the lyophilized ‘mangaba’ pulp powder, with addition of maltodextrin (DE 20). The pH, titratable acidity, soluble solids, ascorbic acid and water activity were analyzed. Regarding the isotherms, the mathematical models of GAB, BET, Oswin, and Henderson were used at temperatures of 25, 30, 35 and 40 °C. The obtained powder presented pH of 3.14, titratable acidity of 1.95 mg of citric acid 100g-1 of powder, soluble solid contents of 99 ºBrix, ascorbic acid content of 55.97 mg 100g-1 and water activity of 0.16. Henderson was the mathematical model that best fitted the data of the adsorption isotherms at the four evaluated temperatures, with average errors ranging from 5.76 to 9.70% and R2 from 0.9974 to 0.9995.

scholarly journals Chemical and physico-chemical properties of orange fleshed sweet potatoes (OFSP) chips dried using solar dyers

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 144-157
Author(s):  
P.O. Pessu ◽  
G.I. Abel ◽  
S.A. Akande ◽  
I.S. Ayanda ◽  
I.G. Adarabierin ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Nutrient Content ◽  
Soluble Solids ◽  
Sweet Potatoes ◽  
Crude Fibre ◽  
Lead And Cadmium ◽  
Physico Chemical ◽  
Drying Technology ◽  
Orange Fleshed Sweet Potatoes

In this study, drying technology was employed to process fresh orange fleshed sweet potatoes (OFSP) into dried slices using NSPRI improved solar tent dryer, parabolic shaped solar tent dryer in comparison with open air drying and its effect on the chemical, physico-chemical and mineral constituents of dried OFSP slices was investigated. Results showed that the dried-OFSP contained ash (3.69-4.09 %), fat (4.09-5.09 %), crude fibre (4.69-5.15 %), protein (5.87-8.28 %), carbohydrate (78.22-82.21 %), vitamin C (8.55-20.49 mg/100g), phenolics (0.1-1.28 mg/kg), flavonoids (984-145 mg/kg) and reducing sugar (35.01-82.23 g/100g). The total titratable acidity of the dried OFSP slices varied between 0.56-0.89 %, total soluble solids ranged between 5.70-7.00 °Brix while pH ranged between 4.94-6.47. Zinc, magnesium, potassium, calcium, sodium, iron were present in varying levels but aluminium, lead and cadmium were not detected in all the samples. This study therefore showed that good quality dried OFSP slices with appreciable nutrient content can be obtained from drying in NSPRI solar tent dryers especially with the use of the parabolic shaped solar tent dryer. Thus, the parabolic solar tent dryer is recommended for drying crops. Keywords: Drying technology, Orange fleshed sweet potato, NSPRI solar dyers, Physicochemical properties

scholarly journals Physical and chemical characterization of yellow mangosteen fruits

2006 ◽  
Vol 28 (2) ◽  
pp. 325-327 ◽  
Author(s):  
Ítalo Herbert Lucena Cavalcante ◽  
Natanael de Jesus ◽  
Antonio Baldo Geraldo Martins
Keyword(s):  
Vitamin C ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
State University ◽  
Fruit Peel ◽  
Weight Percentage ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Physical And Chemical

The work had as objective the physico-chemical characterization of yellow mangosteen fruits. Six samples of 25 fruits were harvested in yellow mangosteen plants of the Active Germoplasm Bank of São Paulo State University and characterized by evaluation of length and width, weight, percentage and number of seeds per fruit, peel and pulp percentage, soluble solid (SS), titratable acidity (TA), vitamin C and SS/TA rate. Yellow mangosteen fruit is an intermediate vitamin C source with an average content 120.33 mg/100g of fresh fruit and has good technological quality.

scholarly journals Effect of Three Pickling Agents on the Physico-chemical Properties of Two Varieties of Cucumber Stored under Tropical Ambient Conditions

2020 ◽  
pp. 18-23
Author(s):  
A. Boakye- Dankwa ◽  
B. K. Maleekuu ◽  
P. Kumah ◽  
P. K. Tandoh
Keyword(s):  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Soluble Solid ◽  
Soluble Solids ◽  
Ambient Conditions ◽  
Brine Solution ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Significant Difference ◽  
Soluble Solid

The experiment was conducted to determine the effect of three pickling agents on the physico-chemical properties of two varieties of cucumber (Poinsett and Marketmore) stored under ambient conditions for 90 days. A 2x3 factorial design in a Completely Randomized Design with 3 replications was used for the study. The treatment consisted of two varieties of cucumbers (Poinsett and Marketmore) and three pickling solutions (Brine, Vinegar and Brine + Vinegar). The study revealed that Brine + Vinegar solution recorded the highest firmness (19.17N) whiles Brine solution recorded the least firmness of 8.25N. For the pH, there were no significant differences between the two varieties of cucumber, the pickling solutions and their interaction. Brine + Vinegar solution recorded the highest titratable acidity (12.03%) whiles Brine solution recorded the least titratable acidity (3.90%). For the interaction, Marketmore in Brine + Vinegar recorded the highest mean (13.10%), whiles Marketmore and Poinsett in Brine recorded the least means for titratable acidity (3.73% and 4.07% respectively). For the total soluble solids, no significant difference was observed between the two varieties. Brine solution and Brine + Vinegar solution recorded the highest total soluble solids (3.70 Brix and 3.01 Brix respectively). Vinegar solution recorded the least (1.65 Brix) total soluble solids. For the interaction, Marketmore and Poinsett in Brine recorded the highest total soluble solid (3.67 Brix and 3.73 Brix respectively) while Marketmore and Poinsett in Vinegar recorded the least mean for the total soluble solid content (1.63 Brix and 1.67 Brix respectively).

scholarly journals Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland

2021 ◽  
Vol 18 (6) ◽  
pp. 3217
Author(s):  
Hanna Górska-Warsewicz ◽  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Wacław Laskowski
Keyword(s):  
Cluster Analysis ◽  
Vitamin A ◽  
Vitamin C ◽  
Vitamin B6 ◽  
Dietary Energy ◽  
Sodium Potassium ◽  
Vegetable Products ◽  
Kohonen Neural Networks ◽  
Calcium Phosphorus ◽  
Total Fat

The aim of our study was to analyse vegetables, potatoes and their products as sources of energy and nutrients in the average diet in Poland. Representative data of the 2016 Household Budget Survey from 36,886 households were used. This is the largest study sample in Poland, so we generalized the conclusions to the whole population using the statement ‘average diet’. We analysed three main product groups: vegetables, vegetable products, and potatoes and potatoes products, dividing them into 14 subgroups (e.g., tomatoes, cabbage, carrots, other vegetables, and mushrooms). The percentages of energy, protein, carbohydrates, total fat, nine vitamins (thiamine, riboflavin, niacin, vitamin B6, folate, vitamin C, vitamin A, vitamin D, and vitamin E), seven minerals (calcium, phosphorus, sodium, potassium, iron, magnesium and zinc), and fibre from the analysed food subgroups are presented. Additionally, the influence of household characteristics on the supply of energy and nutrients from each subgroup of vegetables, potatoes, and their products was evaluated using cluster analysis. In the analysis, R programme and Kohonen neural networks were applied. Our study showed that vegetables, potatoes, and their products provide 7.3% of daily dietary energy supply. Vegetables contribute more than 20% of the supply of six nutrients: vitamin C (51.8%), potassium (32.5%), folate (31.0%), vitamin A (30.6%), vitamin B6 (27.8%), and magnesium (20.2%), as well as fibre (31.8%). Cluster analysis distinguished three clusters that differed in nutritional supply from vegetables, potatoes, and their products. Educational level, income measured by quintile groups, village size, socio-economic characteristics, urbanization degree, and land use were the most important factors determining differences between clusters.

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

scholarly journals Dilution Ratio and Pasteurization Effects on the Physico-chemical Characteristics of the Pulp of Saba senegalensis of Côte d'Ivoire

2019 ◽  
pp. 1-9
Author(s):  
Yapi Elisée Kouakoua ◽  
Aïssatou Coulibaly ◽  
Kouadio Claver Degbeu ◽  
N’Guessan Georges Amani
Keyword(s):  
Vitamin C ◽  
Cote D'ivoire ◽  
Total Soluble Solid ◽  
Chemical Characteristics ◽  
Dilution Ratio ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Soluble Solid ◽  
Saba Senegalensis ◽  
Β Carotene

Aims: The objective of this study was to evaluate the effect of dilution ratio and pasteurization on physico-chemical parameters of Saba senegalensis pulp in the context of its recovery. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: This study was carried out in the Department of Food Science and Technology, at the Laboratory of Food Biochemistry and Tropical Product Technology (BATPTL) of Nangui Abrogoua University, Abidjan, Côte d'Ivoire, between June and August 2019. Methodology: The pulp collected from the fruit was diluted according to the following pulp/water ratio (RPW; v/v): 1:0.5; 1:1 and 1:1.5 and pasteurized at 75°C at different times (5 min, 10 min and 15 min). The pH, titratable acidity (TA), Total soluble solid (TSS), vitamin C, β-carotene and the colour were determined on the different samples. Results: The results obtained during this study showed that all the physico-chemical parameters evaluated, except pH, are affected during dilution while during pasteurization only vitamin C and β-carotene are affected. During the respective dilutions, 50%, 62% and 66% of the vitamin C concentration decreased as well as 53%, 74% and 76% of β-carotene. It also led to a decrease in total soluble solid (TSS) of 32%, 50% and 59%. Following the pasteurization of each diluted pulp12%, 45% and 50% on average of the vitamin C are lost at the respective pasteurization time  (5 min, 10 min and 15 min respectively). For β-carotene the content decreases (50%) within the first 5 minutes and remains constant during the last 10 minutes of pasteurization. Conclusion: During Saba senegalensis fruit processing into nectar, dilution and pasteurization factors must be considered in order to ensure the physico-chemical quality of the beverage. The physico-chemical characteristics were more affected during dilution than in pasteurization.

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