scholarly journals Microbial, Physicochemical and Nutritional Quality Assessment of Fruit Juices in Tangail Municipality, Bangladesh

2021 ◽  
Vol 46 (1) ◽  
pp. 37-47
Author(s):  
Shamim Ara Sheauli ◽  
Pritam Saha ◽  
Md Younus Mia ◽  
Rezuana Afrin ◽  
Shahin Mahmud
Keyword(s):  
Vitamin C ◽  
Total Coliform ◽  
Mean Value ◽  
Fruit Juices ◽  
Soluble Solids ◽  
Coliform Bacteria ◽  
Manufacturing Companies ◽  
Mean Values ◽  
Nutritional Qualities ◽  
Viable Bacteria

Analysis of the microbial, physicochemical and nutritional qualities of some commercially bottled and handmade fruit juices showed that total viable bacteria in bottle juices ranged from 9.6×107 to 2.0×1011 cfu/100 ml and handmade juices 1.3×105 to 9.6×107 cfu/100 ml. The log mean values of total bacteria count ranged from 9.14-10.19 cfu/100 ml (bottled) and 6.09-9.08 cfu/100 ml (handmade).Total coliform bacteria ranged from 0-7.6×109 cfu/100 ml (bottled) and 0 - 2.8×105 cfu /100 ml (handmade) with a range of log mean values of 3.18-6.95 cfu/100 ml (bottled) and 3.47-3.48 cfu/100 ml (handmade). The pH was acidic and mean value ranged from 3.14-4.03 for bottled juice and 3.72-3.73 (handmade). It was found that total soluble solids ranged from 10-11.33% for bottle and 11.33-12.33% for handmade juices. The concentration of vitamin C in bottled and handmade juices ranged from 0.74-2.22 mg/100 ml and 2.34-3.7 mg/100 ml, respectively, indicated that vitamin C content was very low. It was also revealed that quality of bottled and handmade juices was unsatisfactory and may not be useful for consumption. It is suggested that proper measure must be taken and manufacturing companies should develop the quality by maintaining hygiene and using good quality ingredients in preparing different types of juices. J. Asiat. Soc. Bangladesh, Sci. 46(1): 37-47, June 2020

scholarly journals Studies on the effects of chemical preservatives on the quality of strawberry (Fragaria ananassa) juice in Bangladesh

1970 ◽  
Vol 1 (4) ◽  
pp. 97-101 ◽  
Author(s):  
R Sabina ◽  
SH Miyan ◽  
MM Hoque
Keyword(s):  
Ascorbic Acid ◽  
Sodium Benzoate ◽  
Nutritive Value ◽  
Mean Value ◽  
Soluble Solids ◽  
Fragaria Ananassa ◽  
Maximum Increase ◽  
Mean Values ◽  
Chemical Preservatives ◽  
Strawberry Juice

This study was carried out to assess the nutritive value of fresh strawberry (Fragaria ananassa) juice and to observe the effect of chemical preservatives on the acidity, ascorbic acid and total soluble solids (TSS) content of strawberry juice. Strawberry was being collected from the local farm of Sylhet city. The proximate composition of strawberry juice was found to have contents of moisture 89.64%, fat 0.48%, fiber 1.013%, ash 0.53%, Titrable acidity 1.02%, ascorbic acid 120 mg/100g, TSS 6%, and pH 3.7. To observe the effects of chemical preservatives the samples were treated with 30% sucrose, 0.2% sodium benzoate, 0.2% potassium sorbet, mixture of 30% sucrose and 0.2% sodium benzoate, mixture of 30% sucrose and 0.2% potassium sorbet, mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet. The study was conducted for 3 months; storage on refrigeration temperature and the content of acidity; ascorbic acid and TSS were assessing every 15th day’s interval. The result showed mixture of 30% sucrose, 0.2% sodium benzoate and 0.2% potassium sorbet gives retention to most of the nutrients during 3 months storage. The results showed that the ascorbic acid of the juice was found to be with minimum percentage decrease in sample T6 (6.93%) and maximum in T0 (64.69), on acidity of juice there was no such significant changes thus showing similar mean values in the samples, and TSS of juice recorded maximum mean value in T6 (33.5) and minimum mean value T0 (5.1) where maximum increase was observed in T0 (20%) and minimum in T5 (3.54). The results suggested that the effects of chemical preservatives have significant role in strawberry juice and its livelihood. The changes of ascorbic acid content of strawberry juice for T0 treatment significantly changes with T3 (p=.025), T4 (p=.029), T5 (p=.027), T6 (p=.001).The changes of acidity treated with different preservatives significantly changes with period of time but insignificantly changes with the treatment. The changes of TSS content of strawberry juice significantly changes with treatment. The homogeneous subsets are T0 T2 T4 and the subsets b contain T3, T1, T5 and T6 (p=o.ooo). Among all the treatments T6 were most effective in maintaining the nutritional quality during storage. DOI: http://dx.doi.org/10.3329/ijns.v1i4.9736 IJNS 2011 1(4): 97-101

scholarly journals Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh

2015 ◽  
Vol 44 (2) ◽  
pp. 128-131
Author(s):  
MA Sabbir ◽  
R Habib ◽  
MH Rashid ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Coliform Bacteria ◽  
Chocolate Milk ◽  
Manufacturing Companies ◽  
Viable Bacteria ◽  
Insignificant Difference ◽  
Different Levels ◽  
Microbiological Properties ◽  
Ultra High Temperature

Quality of ultra-high temperature (UHT) treated chocolate milk manufactured by different manufacturing companies of Bangladesh was evaluated. The milk samples were collected from retail shops of different markets supplied by three major dairy brands namely Aarong, Starship and Milkman. From the organoleptic tests it was found that there were no significant variation in consistency, but significant variations (p?0.05) were found in case of flavor and colour and appearance, pH and solids-not-fat (SNF) content showed insignificant difference, while significant variations at different levels (p<0.01 to 0.05) were found in all other chemical parameters like contents of total solids, fat, protein, ash and carbohydrate (mixed sugar). There was no evidence of presence of bacteria (total viable bacteria and coliform bacteria) in any of the samples. Considering all of organoleptic, chemical and microbiological properties of the samples of UHT chocolate milks, it could be concluded that Starship UHT chocolate milk was better and more acceptable followed by that supplied by Milkman. It could be suggested that to obtain quality UHT chocolate milk proper method, composition of ingredients and also the strict hygienic and sanitary measures should be followed.Bang. J. Anim. Sci. 2015. 44(2): 128-131

scholarly journals Elaboration of carbonated beverages with sucralose from eggplant

2021 ◽  
Vol 38 (3) ◽  
pp. 692-717
Author(s):  
Nelson Loyola Lopez ◽  
Carlos Acuña Carrasco ◽  
Leonardo Arenas Bravo ◽  
Mariela Arriola Herrera
Keyword(s):  
Vitamin C ◽  
Solanum Melongena ◽  
Total Coliform ◽  
Soluble Solids ◽  
Co2 Injection ◽  
Microbiological Analysis ◽  
Edible Fruit ◽  
Significant Difference ◽  
Evaluation Measure ◽  
Sensorial Evaluation

The eggplant (Solanum melongena L.) it is edible fruit plant, rich in vitamins, minerals and phenolic compounds, so its consumption brings health benefits. The objective of this work was to evaluate the quality nutritional, sensory and hygiene assessment of the beverage based on eggplant juice with CO2 injection. This study had four treatments; Treatment T0 Eggplant juice (330 mL), T1 Eggplant juice (330 mL) + CO2 (1,94 g) T2 Eggplant juice (330 mL) + CO2 (1,94 g) + Benzoate (1 g), T3 Eggplant juice (330 mL) + CO2 (1,94 g) + Sucralose (1 g). Evaluations were carried out at 24 hours, 30 and 60 days of storage (0°C and 95% RH) and, at each of these moments, the acidity content, pH, reducing sugars, soluble solids and Vitamin C were determined. Sensorial evaluation measure were; color, flavor, texture, aroma and also acceptability and appearance. In regards to microbiological analysis, total coliforms were measured at 24 hours after the beverage was made. There was significant difference in the results of appearances between beverages elaborated with treatments T3 in relation with T0, T1 and T2 at 24 hours and 30 days of storage. Because of beverage with treatment T3 had got better acceptability by the panelists, mainly at 30 days of storage. Therefore, beverages elaborated with treatments T0 at 24 hours and 30 days of storage had lower appearance and acceptability. The vitamin C content showed a 25 mg (23 mg standard) in the beverages elaborated with treatments T3. The pasteurization process allowed the absence of total coliform in the beverages elaborated and also the good manufacture practices obtained an innocuous product to be consume.

Comparative performance of colisureTM and accepted methods in the detection of chlorine-injured total coliforms and E. coli

1995 ◽  
Vol 31 (5-6) ◽  
pp. 259-261
Author(s):  
G. A. McFeters ◽  
S. C. Broadaway ◽  
B. H. Pyle ◽  
M. Pickett ◽  
Y. Egozy
Keyword(s):  
Drinking Water ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Comparative Performance ◽  
Total Coliforms ◽  
E Coli ◽  
Reference Methods ◽  
The Us ◽  
Viable Bacteria ◽  
Contaminated Drinking Water

Studies were done to examine the comparability of ColisureTM and accepted reference methods to detect low numbers of total coliform bacteria and E. coli subjected to chlorine stress. ColisureTM is a medium designed to concurrently detect coliform bacteria and E. coli in drinking water by the specific action of β-galactosidase (total coliforms) and β-glucuronidase (E. coli). The methods used to compare the performance of various media followed a protocol established by the USEPA. Samples (31) of sewage from six different regions of the US were treated with sufficient concentrations of chlorine (1.2-2.5mg/l) to reduce viability 1-3 logs (39% average injury) and diluted with drinking water to achieve ca. 3 viable coliforms/100ml. The mean log reductions in viable bacteria, determined with various media following disinfection of the 31 samples were: mEndo = 1.87 (TC), ColisureTM = 1.55 (TC), mTec = 3.63 (E. coli) and ColisureTM = 2.01 (E. coli). When ColisureTM was compared with accepted methods to detect total coliforms in the dilute, disinfected samples, ColisureTM yielded results that were 1.6 times greater than LTB confirmed in BGLB at 28h. ColisureTM also detected 1.7 times greater levels of E. coli than LTB confirmed in EC/MUG at 28h. Sensitivity and specificity of ColisureTM were between 96 and 100% when positive and negative tests were verified. These findings indicate that ColisureTM is superior to certain accepted reference methods in the detection of chlorine-injured coliforms and E. coli under conditions that resemble contaminated drinking water.

scholarly journals Powdery Mildew and Nutritional Qualities of Cashew Apple and Kernels

2017 ◽  
Vol 5 (2) ◽  
pp. 116
Author(s):  
Uaciquete, Americo ◽  
Manjate, Cicilia ◽  
Muidingui, Lucas
Keyword(s):  
Powdery Mildew ◽  
Vitamin C ◽  
Disease Severity ◽  
Soluble Solids ◽  
Ph Values ◽  
Randomized Design ◽  
Nutritional Qualities ◽  
Completely Randomized Design ◽  
The Impact

In this study we quantitatively evaluated the impact of cashew’s powdery mildew on nutritional quality of both apples and nut products. Specifically we assessed pH, Brix, Vitamin C and the concentration of alcohol on juice, fermented juice and distilled spirit. In addition, kernels from diseased nuts were assessed for moisture, ash, lipids, proteins and carbohydrates content. A completely randomized design with at least three replications was followed in each trial and analysis of variance (ANOVA) performed to check the disease severity categories effect, on nutritional qualities of apples drinkables and kernels. Treatment means were separated by Tukey’s test (P<0.01). Apple disease severity significantly increased pH values of apple juice from 5.22 to 5.34 and 5.47 respectively from healthy, infected and severely infected fruits. Similarly, the amount of Vitamin C increased statistically from 158.92 to 169.02 and 182.15 mg/ml. Finally, Juice Total Soluble Solids (TSS) significantly increased from 13.9 to and 15.1 and 18.9 O Brix. In the wine from healthy, infected and severely infected fruits, pH values varied from 4.66 to 4.79 and 5.47 respectively. Similar trends were observed in fermented wine and distilled spirit. However, the effect of powdery mildew nut scarification on kernels content in moisture, ash, lipids, proteins and carbohydrates was not statistically significant (P>0.01). In conclusion, powdery mildew disease improved the nutritional qualities of cashew apples derived drinks but caused no effect on nutritional components of the kernels. Therefore in disease endemic regions apple selection is highly recommended for fresh consumption or preparation of cashew drinkables.

scholarly journals Functional Quality of Improved Tomato Genotypes Grown in Open Field and in Plastic Tunnel under Organic Farming

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 609
Author(s):  
Otilia Cristina Murariu ◽  
Creola Brezeanu ◽  
Carmenica Doina Jităreanu ◽  
Teodor Robu ◽  
Liviu Mihai Irimia ◽  
...  
Keyword(s):  
Vitamin C ◽  
Fruits And Vegetables ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Genotype 3 ◽  
Mean Values ◽  
Organic Cultivation ◽  
Production And Consumption ◽  
Tomato Genotypes

In response to urgent demand to raise awareness of the nutritional and health benefits of tomato consumption and to advocate for healthy diets through increased sustainable production and consumption of fruits and vegetables, this study is intended to promote a healthy and balanced lifestyle, sharing the best practices of production and consumption. The aim of this research was to compare the effects of the growing system (field vs. plastic tunnel) and of genotype characteristics for organic improved tomato genotypes. The research was carried out in the 2019 and 2020 years on eight improved tomato genotypes. The results showed that the ascorbic acid content presented higher values for organic tomatoes cultivated in the field for all genotypes studied, with an upper limit of 18.57 mg·100 g−1 FW. In contrast, the content in β-carotene and lycopene showed higher values for genotypes grown under plastic tunnel conditions. Significant statistical differences were noticed concerning the mean values of all genotypes according to cultivation conditions (field vs. plastic tunnel) for most parameters excepting total soluble solids (TSS), titratable acidity (TA), maturity index (MI) and flavor index (FI). This highlights the major importance of the selection of some genotypes of tomatoes that respond positively to the organic cultivation system in terms of the presence of the antioxidants compounds (vitamin C, lycopene, and carotene) in representative quantities. Genotype 3 is highlighted by the highest content in carotene (7.4 mg·100 g−1 F.W.) and lycopene (8.4 mg·100 g−1 F.W.) and genotype 5 by the highest content in vitamin C (16.8 mg·100 g−1 F.W.). The results of the study suggest that by applying appropriate techniques for growing organic tomatoes in the plastic tunnel system, the antioxidant substrate can be optimized compared to the results obtained for the field system.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

MICROBES PARAMETERS OF WATER QUALITY FOR AQUACULTURE ON PARI ISLAND WATERS

2013 ◽  
Vol 5 (1) ◽  
Author(s):  
Lies Indah Sutiknowati
Keyword(s):  
Pathogenic Bacteria ◽  
Heterotrophic Bacteria ◽  
Total Coliform ◽  
Total Cell ◽  
Epifluorescence Microscopy ◽  
Coliform Bacteria ◽  
Total Density ◽  
Shellfish Aquaculture ◽  
Microbiological Parameters ◽  
Phosphate Nitrate

The objective of this research was to evaluate waters quality in Pari island waters for aquaculture purpose based on bacteriological information conducted in Mei and September 2011. Microbiological parameters analyzed were total density of bacteria for coliforms, E.coli, pathogenic, heterotrophic, halotoleran, phosphate-nitrate-ammonia breaker, and total cells. Method to analyze coliform bacteria was filtration, identification of pathogenic bacteria using biochemical test, density analises for heterotrophic bacteria, analises for phosphate-nitrate-ammonia breaker bacteria using pour plate, and total cell using Acridine Orange Epifluorescence Microscopy. Results showed that the abundance of total coliform cell was about 1000-7000 colony forming unit (cfu)/100 ml. The abundance of heterotrophic, halotolerant, phosphate-nitrate-ammonia bacteria in seawater was (3.6-4.3)x105 cfu/ml, (1.1-1.3)x105 cfu/ml, (0.5-3.44)x103cfu/ml; and (3.6-6.7)x105 cfu/ml, (1.6-2.7)x105 cfu/ml, (0.6-5.22)x103 cfu/ml in sediment, respectively. The total cell of bacteria was (0.05-2.1)x107cells/ml. The dog-conch (Strombus turturella) and blood-clamps (Anadara granosa) can survive in Pari Island and there was a significant increase in sea grass litter with growth average of 0.67 mm/day and 0.90 mm/day. During snails and clamps growth, there were found several genus of pathogenic bacteria such as Salmonella, Vibrio, Aeromonas, Pseudomonas, Citrobacter, Proteus, Shigella, Hafnia, and Yersinia. The results showed that Pari island waters was suitable for developing shellfish aquaculture dog conch and blood clamps. Keywords: bacteria, parameter, shellfish, aquaculture.

Seasonal trends in the stable isotopic composition of snow and meltwater runoff in a subarctic catchment at Okstindan, Norway

2004 ◽  
Vol 35 (2) ◽  
pp. 119-137 ◽  
Author(s):  
S.D. Gurney ◽  
D.S.L. Lawrence
Keyword(s):  
Isotopic Composition ◽  
Mean Value ◽  
Mean Values ◽  
Stable Isotopic Composition ◽  
Meltwater Runoff ◽  
Stable Isotopic ◽  
The Mean ◽  
The Difference ◽  
Δ18o And Δd

Seasonal variations in the stable isotopic composition of snow and meltwater were investigated in a sub-arctic, mountainous, but non-glacial, catchment at Okstindan in northern Norway based on analyses of δ18O and δD. Samples were collected during four field periods (August 1998; April 1999; June 1999 and August 1999) at three sites lying on an altitudinal transect (740–970 m a.s.l.). Snowpack data display an increase in the mean values of δ18O (increasing from a mean value of −13.51 to −11.49‰ between April and August), as well as a decrease in variability through the melt period. Comparison with a regional meteoric water line indicates that the slope of the δ18O–δD line for the snowpacks decreases over the same period, dropping from 7.49 to approximately 6.2.This change points to the role of evaporation in snowpack ablation and is confirmed by the vertical profile of deuterium excess. Snowpack seepage data, although limited, also suggest reduced values of δD, as might be associated with local evaporation during meltwater generation. In general, meltwaters were depleted in δ18O relative to the source snowpack at the peak of the melt (June), but later in the year (August) the difference between the two was not statistically significant. The diurnal pattern of isotopic composition indicates that the most depleted meltwaters coincide with the peak in temperature and, hence, meltwater production.

Bacterial die-away rates in red sea waters

1995 ◽  
Vol 32 (2) ◽  
pp. 45-52 ◽  
Author(s):  
H. Z. Sarikaya ◽  
A. M. Saatçi
Keyword(s):  
Solar Radiation ◽  
Decay Rate ◽  
Sea Water ◽  
Membrane Filter ◽  
Linear Regression Analysis ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Decay Rate Constant ◽  
Solar Intensity ◽  
Log Normal

Total coliform bacteria have been chosen as the indicator organism. Coliform die-away experiments have been carried out in unpolluted sea water samples collected at about 100 m off the coastline and under controlled environmental conditions. The samples were transformed into one litre clean glass beakers which were kept at constant temperature and were exposed to the solar radiation. The membrane filter technique was used for the coliform analysis. The temperature ranged from 20 to 40° C and the dilution ratios ranged from 1/50 to 1/200. Coliform decay rate in the light has been expressed as the summation of the coliform decay rate in the dark and the decay rate due to solar radiation. The solar radiation required for 90 percent coliform removal has been found to range from 17 cal/cm2 to 40 cal/cm2 within the temperature range of 25 to 30° C. Applying the linear regression analysis two different equations have been given for the high (I&gt;10 cal/cm2.hour) and low solar intensity ranges in order to determine the coliform decay rate constant as a function of the solar intensity. T-90 values in the light have been found to follow log-normal distribution with a median T-90 value of 32 minutes. The corresponding T-90 values in the dark were found to be 70-80 times longer. Coliform decay rate in the dark has been correlated with the temperature.

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