scholarly journals Pawpaw enriched soymilk beverage

2021 ◽  
Vol 56 (2) ◽  
pp. 105-114
Author(s):  
IF Bolarinwa ◽  
TE Aruna ◽  
RI Ajetunmobi ◽  
JA Adejuyitan ◽  
OW Alawode
Keyword(s):  
Vitamin A ◽  
Physicochemical Properties ◽  
Nutrient Intake ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Mineral Contents ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Macro Mineral

Effects of enriching soymilk with pawpaw puree at different ratios (10 – 40%) were evaluated for physicochemical properties, vitamin A and C, mineral contents, and sensory attributes. The results showed increase in total soluble solids (5.5 – 8.5 oBrix), total titratable acidity (0.53 – 0.87 g/kg) and viscosity (19.9 – 26.7 cp), but decreased in pH (7.4 – 6.8). Vitamin A and C contents of the soy-pawpaw beverage increased from 12.4– 20.4 μg/100 ml and 10.9 – 25.8 mg/100 ml, respectively. All the macromineral contents of the enriched soymilk beverages increased significantly except for sodium.Enrichment of soymilk with pawpaw puree improved the sensory attributes of the drink in terms of flavour, taste, mouthfeel and overall acceptance, especially at high supplementation level (40%). Soymilk with pawpaw puree resulted in products with better vitamin A and C and macro-mineral contents than plain soymilk drink, thus, the soy-pawpaw beverage will complement consumers micro and macro-nutrient intake. Bangladesh J. Sci. Ind. Res.56(2), 105-114, 2021

scholarly journals The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana

2020 ◽  
Vol 4 (3) ◽  
pp. 151-157
Author(s):  
Linda A Gyimah ◽  
Harry M Amoatey ◽  
Rose Boatin ◽  
Victoria Appiah ◽  
Bernard T Odai
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Tomato Fruits ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Storage Temperatures

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 1-13
Author(s):  
Lucas Farias Damasceno ◽  
Louise Rosa Monte Belo ◽  
Hans Raj Gheyi ◽  
Alide Mitsue Watanabe Cova ◽  
Geovani Soares de Lima ◽  
...  
Keyword(s):  
Brackish Water ◽  
Solanum Melongena ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Total Titratable Acidity ◽  
E Mail ◽  
Continuous Drip

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS    LUCAS FARIAS DAMASCENO1; LOUISE ROSA MONTE BELO2; HANS RAJ GHEYI3; ALIDE MITSUE WATANABE COVA4; GEOVANI SOARES DE LIMA5 E LARA DE JESUS MARQUES6   1 Mestrando em Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 2 Engenheira Agrônoma, Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 3 Professor Visitante da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]. 4 Pós-Doutoranda no Programa de Pós-graduação de Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 5 Programa de Pós-Graduação em Engenharia Agrícola, Universidade Federal de Campina Grande, Aprígio Veloso, 882, Universitário, 58428-830, Campina Grande, Paraíba, Brasil. E-mail:[email protected] 6 Estudante de Agronomia da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]     1 RESUMO   Devido suas propriedades medicinais e por ser um alimento rico em antioxidantes, o consumo da hortaliça berinjela vem crescendo. Durante o cultivo da berinjela, o manejo da água e do solo são fatores que podem influenciar a qualidade do fruto. Assim, objetivou-se com este trabalho analisar as características físico-químicas do fruto da berinjela ‘Florida Market’ irrigada com águas salobras por gotejamento contínuo e pulsos. O experimento foi conduzido em ambiente protegido com delineamento experimental em blocos casualizados, em esquema fatorial 2 x 4, com cinco repetições. Os tratamentos consistiram de duas formas de aplicação de água: gotejamento contínuo e pulsos, com quatro níveis de condutividade elétrica da água – CEa (0,3 (controle); 1,5; 3,0 e 4,5 dS m-1). Foram avaliadas as variáveis: massa fresca do fruto, teor de sólidos solúveis totais, pH da polpa, acidez total titulável e relação sólidos solúveis totais/acidez total titulável. Com o incremento da salinidade da água de irrigação o teor de sólidos solúveis totais (+3,60%) e acidez total titulável (+9,87%) aumentaram, enquanto a relação de sólidos solúveis totais/acidez total titulável (-4,53%) e a massa fresca do fruto diminuíram. A interação entre a salinidade e a forma de aplicação da água não influenciou as características físico-químicas do fruto.   Palavras-chave: Solanum melongena L., salinidade, sólidos solúveis, acidez titulável.     DAMASCENO, L. F.; BELO, L. R. M.; GHEYI, H. R.; COVA, A. M. W.; LIMA, G. S. de; MARQUES, L. de J. QUALITY OF EGGPLANT FRUIT IRRIGATED WITH BRACKISH WATER UNDER CONTINUOUS DRIP AND PULSE IRRIGATION     2 ABSTRACT   Due to its medicinal properties and to be a functional food rich in antioxidants, the eggplant vegetable consumption has been increasing. During eggplant cultivation, water and soil management are factors that can influence fruit quality. Therefore, this work aimed to analyze the physico-chemical characteristics of the fruit of the eggplant ‘Florida Market’ irrigated with brackish water under continuous drip and pulse irrigation. The experiment was conducted in protected environment in a randomized block design, adopting a 2 x 4 factorial scheme, with five replicates. The treatments consisted of a combination of two forms of application of brackish water: continuous drip and pulses, with four levels of water salinity - ECw (0.3 (control); 1.5; 3.0 and 4.5 dS m-1). The variables evaluated were fresh weight of the fruit, total soluble solids content, pH of the pulp, total titratable acidity and the ratio of total soluble solids/total titratable acidity. With the increase in salinity of irrigation water the content of total soluble solids (+3.60%) and total titratable acidity (+9.87%) increased, while the ratio of total soluble solids/total titratable acidity (-4.53%) and fresh fruit mass decreased. The interaction between salinity and the form of water application did not influence the physico-chemical characteristics of the fruit.   Keywords: Solanum melongena L., salinity, soluble solids, titratable acidity.

scholarly journals Potential of figs from cultivars grown in subtropical regions for canning purposes

2019 ◽  
Vol 54 ◽  
Author(s):  
Paula Nogueira Curi ◽  
Guilherme Locatelli ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Luiz Antônio de Pádua Filho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ficus Carica ◽  
Soluble Solids ◽  
Unit Mass ◽  
Total Soluble Solids ◽  
Texture Profile ◽  
Total Titratable Acidity ◽  
Color Texture

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

scholarly journals ETHYLENE PRETREATMENT ALLOWS EARLY HARVEST OF CARAMBOLA

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1174d-1174
Author(s):  
Steven A. Sargent ◽  
Jeffrey K. Brecht
Keyword(s):  
Chilling Injury ◽  
Titratable Acidity ◽  
Fruit Color ◽  
Soluble Solids ◽  
Averrhoa Carambola ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Light Green ◽  
Early Harvest

Carambolas (Averrhoa carambola L., cv. Arkin) ware harvested at colorbreak (CB) and light green (LG) ripeness stages, commercially packed and cooled. The next day the fruit were treated as: Control (ungassed): CB, LG; Ethylene pretreatment (ETH) @100ppm: LC for 1, 2 or 3 days at 20°C or 25°. After pretreatment the fruit were stored at 5°. After 1, 2, 3, 4 weeks, 10 fruit from each treatment ware removed from storage and placed at 20°. Fruit color and decay were rated daily until 80% of the fruit in each treatment reached the yellow ripeness stage, at which time external color, total soluble solids (TSS), pH and total titratable acidity (TTA) were determined. Carambolas harvested at the LG stage can be ripened to good quality with ETH pretreatment. For two weeks storage at 5°, 2 days ETH are necessary at 20° or 25° to initiate ripening. For three weeks storage, 3 days ETH are required at 20°, and 2 or 3 days ETH are required at 25°. Fruit stored four weeks were of fair quality. LG with slower ripening initiation developed chilling injury during storage; the fastest initiation had the best color but the shortest marketing life. Fruit harvested CB had slightly higher TSS than ETH-treated LG but pH and TTA were similar.

scholarly journals Use of Packaging for 'Hawaii' Papaya Conservation, Sold at CEASA of São Luís, Maranhão, Brazil

2020 ◽  
Vol 8 (3) ◽  
pp. 384
Author(s):  
Francisco Ivo dos Santos Aguiar ◽  
Francisco Gilvan Borges Ferreira Freitas Junior ◽  
Maria Das Dores Cardozo Silva ◽  
Clotilde De Morais Costa Neta ◽  
Karla Bianca da Costa Macedo ◽  
...  
Keyword(s):  
Seed Mass ◽  
Titratable Acidity ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Pulp Yield ◽  
Soluble Solids Content ◽  
Total Soluble Solids ◽  
Total Titratable Acidity ◽  
Solids Content ◽  
The Individual

Surveys carried out in different microregions of Maranhão highlight papaya as one of the fruits with the postharvest losses estimates. In this context, this study aimed to analyze the efficiency of plastic packaging on postharvest conservation of Hawaii papaya to instruct the Maranhão retail market about viable alternatives to mitigate losses related to this fruit. The papayas were purchased from CEASA of São Luís and sent to the laboratory. Posteriorly, they were randomly separated into 65 groups of 2 units, and then, applying the coverings are made. The experimental design was completely randomized in a split-plot at 4x5 times, with four treatment control [(without packaging), plastic film (FP), hermetic-bag (SH), and perforated-bag (SP)] and five evaluation periods (3, 6, 9, 12, and 15 days of storage); four repetitions and 2-fruits per portion (tray). For the individual biometric characterization, was carried out the measuring of the longitudinal and transverse diameters, fresh mass, pulp yield, seed mass, firmness, and fruit mass loss. Furthermore, for chemical analysis, total soluble solids content, total titratable acidity, and pH were measured. It was found, at the end of the study, that the hermetic-bag is efficient for maintaining the loss of fresh mass, firmness, ripening, total soluble solids content, total titratable acidity, and pH, which are relevant attributes of quality for commercialization of the Hawaii papaya. Therefore, the use of the hermetic-bag is recommended to increase the postharvest shelf life of Hawaii papaya fruit under stored at room conditions and at least for 15 days.

scholarly journals Evaluation of Dealcoholized Beverage from Pineapple Wine and Sorghum Beer

2019 ◽  
pp. 1-10
Author(s):  
Jude O. Iwouno ◽  
Chigozie E. Ofoedu ◽  
Anasthecia O. Ugwuegbulam ◽  
Obinna M. Nwokoro
Keyword(s):  
Specific Gravity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Alcoholic Beverages ◽  
Higher Alcohols ◽  
Simple Distillation ◽  
Total Soluble Solids ◽  
Pineapple Juice ◽  
Ethanol Content ◽  
Total Titratable Acidity

Aim: The recent increase in demand of non-alcoholic beverages (alcohol-free beer and wine) due to health reasons, religious doctrines, tribal influence and personal perception in the past few years, has triggered research interest in alcohol removal and separation processes. This study is aimed at producing and evaluating alcohol-free beer and wine using a simple distillation technique. Study Design: This study was made to fit into using a combination of T-test and one way Analysis of Variance. Place and duration of Study: The research was carried out at Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between February 2018 and November 2018. Methodology: The physicochemical properties of pineapple juice and sorghum wort as well as pineapple wine and sorghum beer were evaluated and the parameters measured were pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols. Results: Wine from pineapple juice and beer from sorghum wort were dealcoholized using distillation technique to obtain a dealcoholized wine and dealcoholized beer respectively. The dealcoholized products were also evaluated for pH, brix, total titratable acidity, total soluble solids, specific gravity, ethanol content, esters and higher alcohols using recommended methods. Results showed that significant difference (p<0.05) exists between dealcoholized products and their corresponding wine and beer for pH, brix, titratable acidity and specific gravity. Conclusion: The dealcoholization process performed using simple distillation technique caused complete removal of ethanol from pineapple wine and sorghum beer. Higher alcohols and esters which contributes significantly to the sensory quality in alcoholic beverages were also completely lost because of the distillation operation. Hence, flavour enrichment may be required to produce a pleasurable and delicious alcohol-free product.

scholarly journals Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 16
Author(s):  
Priscila Donatti Leão Alvarenga ◽  
Christiane Mileib Vasconcelos ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Acetic Acid ◽  
Peracetic Acid ◽  
Storage Time ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Fresh Matter ◽  
Total Soluble Solids ◽  
Total Titratable Acidity

This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.

scholarly journals USE OF YIELD AND TOTAL SOLUBLE SOLIDS/TOTAL TITRATABLE ACIDITY RATIO IN ORANGE ON GROUP DEFINITION FOR STANDARD DRIS

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
GRAZIELI SUSZEK ◽  
EDUARDO GODOY DE SOUZA ◽  
LUCIA HELENA PEREIRA NÓBREGA ◽  
FÁBIO PACHECO ◽  
CLAUDIA TATIANA ARAUJO DA CRUZ SILVA
Keyword(s):  
Titratable Acidity ◽  
Quality Parameters ◽  
Integrated System ◽  
Soluble Solids ◽  
Standard Group ◽  
Juice Quality ◽  
Total Soluble Solids ◽  
Best Response ◽  
Total Titratable Acidity ◽  
Orange Orchard

ABSTRACT The nutritional quality of orange influences directly on its juice quality. Therefore, the DRIS (Diagnosis and Recommendation Integrated System) allows the verification of nutrients balance in plants as well as determine if its growth is associated or not to nutritionals restrictions. Thus, this research applied the total soluble solids/total titratable acidity to identify the standard group and to define the DRIS. The experiment was carried out in an orange orchard (1 ha) of the Monte Parnaso variety, in Southern Brazil. Twenty trees were geo-referenced, aiming to collect samples for foliar analysis and quantify fruits quality parameters. Therefore, it was possible to observe that total soluble solids/total titratable acidity presented the best ratio with the nutritional balance index, when compared to yield. Hence, it presents the best response when choosing standard group for DRIS calculations.

scholarly journals Physico-chemical properties of different formulations of pequi pulp with milk

2020 ◽  
Vol 11 ◽  
pp. e3297
Author(s):  
Maria Suiane Moraes ◽  
Janaina Almeida Dantas Esmero ◽  
Rossana Maria Feitosa De Figueirêdo ◽  
Alexandre José de Melo Queiroz
Keyword(s):  
Water Activity ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Whole Milk ◽  
Total Titratable Acidity

The objective of this work was to perform the physical-chemical characterization of different formulations of the pequi pulp with the addition of different concentrations of whole milk, in order to identify promising products for commercial use. Three formulations of pequi pulp with whole milk were prepared: PL1- 90% pequi pulp and 10% milk, PL2 - 70% pequi pulp and 30% milk, PL3 - 50% pequi pulp and 50% milk. The formulations were evaluated for physical and physical-chemical parameters of color, water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, total, reducing and non-reducing sugars. The data obtained were subjected to analysis of variance (ANOVA) and comparison between means by the Tukey test at 5% probability. Among the three tested formulations, the best results were obtained for PL3, where it presented lower total titratable acidity, water activity, red intensity, yellow intensity and chromaticity, however, higher content of total soluble solids, ratio SST/ATT, ash, lipids, sugars (total, dimmer and non-dimmer), luminosity and tint angle. The inclusion of milk in the pequi pulp changed the physical and physical-chemical characteristics of the pulp, and it can be an alternative to add nutritional value to the fruit and consequently a promising product for the market.

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