scholarly journals Effect of Pectin on the processing and preservation of Strawberry (Fragaria ananassa) jam and jelly

2012 ◽  
Vol 2 (1) ◽  
pp. 08-14 ◽  
Author(s):  
MZ Islam ◽  
K Monalisa ◽  
MM Hoque
Keyword(s):  
Statistical Analysis ◽  
Ambient Temperature ◽  
Quality Attributes ◽  
Natural Sciences ◽  
Total Sugar ◽  
Taste Panel ◽  
Local Market ◽  
Fragaria Ananassa ◽  
Red Color

This study was conducted to investigate the interaction of different concentration of pectin and its dissipation from processing to storage of strawberry (Fragaria ananassa) jam and jelly. The fruits were collected from local market of Sylhet, Bangladesh. The analysis showed juice contains acidity 1.14±0.01 %, total sugar 0.61±0.06 %, TSS 8.98±0.03 % and pulp restrain acidity 01.02±0.01 %, total sugar 5.04±0.06 %, and TSS 8.57±1.36 %. Jam and jelly were prepared with 0.5%, 1% and 1.5% pectin. Potassium metabisulphate (KMS) was added as preservative in a required quantity. Study showed pectin do not significantly interact with quality attributes of processed product. During six month of storage at ambient temperature (27°C to 34°C) no mentionable changes were found. But PH of the products (jam and jelly) was slightly increased. At six month red color of 0.5 % pectin containing jam slightly faded and cohesiveness of 1% and 0.5 % pectin containing jelly considerably changed. A taste panel consisting 10 panelists adjudged the acceptability of the samples. The consumer’s preferences were measured by statistical analysis. Among the samples, both jam and jelly made with 1.5% pectin was commended as best product by the panelists at p<0.05. DOI: http://dx.doi.org/10.3329/ijns.v2i1.10877 International Journal of Natural Sciences (2012), 2(1): 08-14

scholarly journals Preparation of Jam from Sapota (Achras zapota)

1970 ◽  
Vol 9 (1-2) ◽  
pp. 1-7 ◽  
Author(s):  
T Ahmed ◽  
M Burhanuddin ◽  
MA Haque ◽  
MA Hossain
Keyword(s):  
Ascorbic Acid ◽  
Statistical Analysis ◽  
Proximate Composition ◽  
Sodium Benzoate ◽  
Proximate Analysis ◽  
Total Sugar ◽  
Taste Panel ◽  
Local Market ◽  
Standard Formula

An attempt was made to develop sapota jam to assess its prospect in marketability. The fruits were collected from local market and the pulp was extracted in the laboratory. Then the pulp was analyzed monthly for proximate composition. The proximate analysis of sapota pulp showed moisture 70.07%, ascorbic acid 8.90 mg/100g, pH 5.10, TSS 19.4% and total sugar 16.07%. No special change of ingredients was found during two months of storage. But, a little change was observed after four months. The products (jam) with three different formulations (50%, 75% and 100% pulp of the standard formula) were prepared. Sodium benzoate was added as preservative in a required quantity. These products were packed in appropriate container. A taste panel consisting 10 panelists adjudged the acceptability of the samples. The consumers’ preferences were measured by statistical analysis. Among the samples, jam made with 75% pulp of the standard formula (sample A2) was adjudged the best product by the panelists. Keywords: Jam; sapota; ascorbic acid; sugar; Achras zapotaDOI: http://dx.doi.org/10.3329/agric.v9i1-2.9473 The Agriculturists 2011; 9(1&2): 1-7

scholarly journals Development of preservation by processing technologies of BAU kul

2014 ◽  
Vol 12 (1) ◽  
pp. 143-152
Author(s):  
MM Hasan Biswas ◽  
B Ahmed ◽  
MLJ Taneya ◽  
MB Uddin
Keyword(s):  
Proximate Analysis ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Taste Panel ◽  
Local Market ◽  
Chemical Condition ◽  
Processing Technologies ◽  
Rural Industries ◽  
Physical And Chemical ◽  
Food Value

This study reports on processing of jam, jelly and chutney from BAU kul and assessing the products shelf life and food value. This study was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The fruits were collected from the local market and the pulp was extracted and analyzed for proximate composition. The proximate analysis of BAU kul pulp showed 86.12% moisture, 19.00% TSS, 06.04% reducing sugar, 15.16 % non-reducing sugar, 21.20% total sugar, 01.35% ash, 04.50PH, 00.44% acidity and 65mg/100g vitamin C. A total three types of products each with 3 different formulations were prepared and packed in appropriate packaging for storage studies. Products were stored at room temperatures and change their physical and chemical condition during storage was observed at an interval of 30 days for a period of four months. A taste panel consisting 10 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the responses of the taste panel. Among the samples jam of (TSS – 65.50%, pectin – 0.5%, PH – 3.10), jelly of (TSS – 66.50%, pectin 0.5% and PH – 3.15) and chutney of (TSS – 65.5%, PH – 3.20) were awarded the highest scores by the panelists. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21404 J. Bangladesh Agril. Univ. 12(1): 143-152, June 2014

scholarly journals Evaluation of some chemical parameters of powder milk available in Mymensingh town

2012 ◽  
Vol 10 (1) ◽  
pp. 95-100 ◽  
Author(s):  
M F I Kajal ◽  
A Wadud ◽  
M N Islam ◽  
P K Sarma
Keyword(s):  
Statistical Analysis ◽  
Significant Variation ◽  
Milk Powder ◽  
Cow Milk ◽  
Local Market ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Powder Milk ◽  
Powder Samples

The study was undertaken to evaluate some chemical parameters of powder milk available in Mymensingh town. Powder milk samples of six different brands namely Kwality, NIDO, Diploma, Anchor, Farmland & Starship were collected from local market. Powder samples were analyzed to know the chemical (PH, acidity, fat, protein, lactose, ash, moisture, solids-not-fat, total solids) characteristics. PH, acidity of all samples was almost similar to the cow milk  when the dried milk was reconstituted. PH ranged from 6.6-6.8, acidity from 0.10-0.15, fat from 26.198-27.89 g/100 g,  protein from 25.22-27.01 g/100g, lactose from 36.63-37.65 g/100g, ash from 5.34-5.48 g/100g, moisture from 3.36-4.48 g/100g, solids-not-fat from 67.99-70.07 g/100g, total solids from 95.51-96.63 g/100g, among the brands of powder milk. Statistical analysis showed significant variation for (PH and acidity) among different powder milk brands. chemical parameters in all brands of milk powder was found as per recommended standard. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12099 J. Bangladesh Agril. Univ. 10(1): 95–100, 2012    

Determination of Malonaldehyde as an Index of Rancidity in Nut Meats

1971 ◽  
Vol 54 (5) ◽  
pp. 1024-1026 ◽  
Author(s):  
David C Holland
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Acetic Acid Solution ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Taste Panel ◽  
Nacl Solution ◽  
Red Color ◽  
532 Nm

Abstract Distillation of ground walnut meats from a slightly acidified concentrated NaCl solution gives a high per cent recovery of malonaldehyde which is associated with rancidity in nut meat products. Heating an aliquot of the distillate in an acetic acid solution of 2-thiobarbituric acid yields an intense red color with a maximum absorbance at about 532 nm. As little as 0.1 μg malonaldehyde/ml can be measured. Nuts judged to be slightly rancid by a taste panel showed the presence of approximately 40 μg malonaldehyde/g nul meat. Recoveries of malonaldehyde added to samples ranged from 92 to 97%. No malonaldehyde was detected in fresh nut meats.

scholarly journals Isolation and identification of common fungal spp. from commercial broiler feeds available in market of Sylhet District, Bangladesh

2016 ◽  
Vol 4 (2) ◽  
pp. 38-41 ◽  
Author(s):  
MT Islam ◽  
MK Hossain ◽  
ATMM Elahi ◽  
M Purkayastha ◽  
MM Rahman
Keyword(s):  
Fungal Species ◽  
Natural Sciences ◽  
Local Market ◽  
Frequency Of Occurrence ◽  
Isolation And Identification ◽  
Fungal Isolates ◽  
Commercial Broiler ◽  
Rhizopus Sp ◽  
Feed Samples ◽  
Broiler Feed

The present study was designed to investigate the mycological contamination of commercial broiler feeds used in poultry establishments in sylhet, Bangladesh. The feed samples of commercial broiler feed (Starter, Grower and Finisher) were collected from the different areas of Sylhet district. A total of 189 commercial broiler feed samples where 63 Starter, 63 Grower and 63 Finisher were collected from the different areas of local market in Sylhet. The selected areas were Kadamtali, Shibjong, Khadim, Kamal Bazar, Dakshin Surma, Fenchugonj. From the feed samples analyzed for the presence of fungal agents, 144 (76.2%) were found positive for one or more fungal species. Fungal isolates were found among 36 (57%) of the 63 Starter feed samples, 45 (71.4%) of the 63 Grower feed samples and 63 (100%) of the 63 Finisher feed samples. The fungal agents isolated from Broiler Starter Feeds, Aspergillus spp. 51 (70.8%) has the highest frequency of occurrence, followed by Fuserium spp. 12 (16.7%) and least is Rhizopus sp. 9(12.5%). Similarly, in case of Broiler Grower Feeds, Aspergillus spp. 66 (68.8%) has the highest frequency of occurrence, followed by Fuserium spp. 18 (18.7%) and least is Rhizopus sp. 12(12.5%). In case of Broiler Finisher Feeds, Aspergillus spp. 90 (69.8%) has the highest rate of occurrence followed by Fuserium spp. 24 (18.6%) and least is Rhizopus sp. 15 (11.6%) respectively.International Journal of Natural Sciences (2014), 4(2) 38-41

High temperature mechanical properties of steel bars available in Pakistan

2018 ◽  
Vol 9 (3) ◽  
pp. 203-221 ◽  
Author(s):  
Muhammad Masood Rafi ◽  
Abdul Basit Dahar ◽  
Tariq Aziz
Keyword(s):  
Mechanical Properties ◽  
High Temperature ◽  
Ambient Temperature ◽  
High Temperatures ◽  
Elevated Temperatures ◽  
Experimental Testing ◽  
Local Market ◽  
Content Type ◽  
Yield Plateau ◽  
Steel Bars

Purpose The purpose of this paper is to present the results of experimental testing of steel rebars at elevated temperatures. Three types of bars available in the local market in Pakistan were used. These data are not available in Pakistan. Design/methodology/approach Three types of bars were used, which included cold-twisted ribbed (CTR), hot-rolled deformed (HRD) and thermo-mechanically treated (TMT) bars. The diameter of the bar of each type was 16 mm. The bars were heated in an electrical furnace at temperatures which were varied from 100°C to 900°C in increment of 100°C. Bars of each type were also tested at ambient temperature as control specimens. The change of strength, strain and modulus of elasticity of the bars at high temperatures were determined. Findings The mechanical properties of the bars were nearly unaffected by the temperatures up to 200°C. CTR bars did not show yield plateau and strain hardening both at ambient and high temperatures. The high temperature yield strength and elastic modulus for all the three types of bars were similar at all temperatures. The yield plateau of both the HRD and TMT bars disappeared at temperatures greater than 300°C. The ultimate strength at high temperature of the HRD and TMT bars was also similar. The behaviours of the HRD and TMT bars changed to brittle beyond 400°C as compared to their behaviours at ambient temperature. The CTR bars exhibited ductile characteristics at failure at all the exposure temperatures relative to their behaviour at ambient temperature. Research limitations/implications The parameters of the paper included the rebar type and heating temperature and the effects of temperature on strength and stiffness properties of the steel bars. Practical implications Building fire incidents have increased in Pakistan. As reinforced concrete (RC) buildings exist in the country in significant numbers, the data related to elevated temperature properties of steel is required. These data are not available in Pakistan presently. The presented paper aims at providing this information for the design engineers to enable them to assess and increase fire resistance of RC structural members. Originality/value The presented paper is unique in its nature in that there is no published contribution to date, to the best of authors’ knowledge, which has been carried out to assess the temperature-dependent mechanical properties of steel reinforcing bars available in Pakistan.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Effect of preharvest aminoethoxyvinylglycine (AVG) on fruit quality attributes 'Formosa' plum stored at ambient temperature

2019 ◽  
Vol 26 (7) ◽  
pp. 723-729
Author(s):  
Jung-Geun Kwon ◽  
Jingi Yoo ◽  
Hye-Won Kwon ◽  
Dae Hyun Kim ◽  
Young-Je Cho ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Fruit Quality ◽  
Quality Attributes

scholarly journals Effect of Carbon Dioxide on Anthocyanins, Phenylalanine Ammonia Lyase and Glucosyltransferase in the Arils of Stored Pomegranates

1998 ◽  
Vol 123 (1) ◽  
pp. 136-140 ◽  
Author(s):  
Deirdre M. Holcroft ◽  
Maria I. Gil ◽  
Adel A. Kader
Keyword(s):  
Carbon Dioxide ◽  
Phenylalanine Ammonia Lyase ◽  
Anthocyanin Biosynthesis ◽  
Punica Granatum ◽  
Quality Attributes ◽  
Postharvest Quality ◽  
Color Intensity ◽  
Red Color ◽  
Anthocyanin Concentration

`Wonderful' Pomegranates (Punica granatum L.) were placed in jars ventilated continuously with air or air enriched with 10 or 20 kPa CO2 at 10 °C for 6 weeks. Samples were taken initially and after 1, 2, 4, and 6 weeks, and postharvest quality attributes were measured. The arils of the pomegranates stored in air were deeper red than the initial controls and than those stored in CO2-enriched atmospheres. This increased color was associated with increased anthocyanin concentration. Arils from fruit stored in air enriched with 10 kPa CO2 had a lower anthocyanin concentration than air-stored fruit, and atmospheres enriched with 20 kPa CO2 had even lower levels, possibly from suppressed anthocyanin biosynthesis. Anthocyanin concentration correlated well with the activity of phenylalanine ammonia lyase but not with glucosyltransferase activity. Moderate CO2 atmospheres (10 kPa) prolong the storage life and maintain quality of pomegranates, including adequate red color intensity of the arils.

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