scholarly journals Pickle and Chutney Development from Fresh Hog Plum (Spondias dulcis)

2013 ◽  
Vol 5 (2) ◽  
pp. 67-72
Author(s):  
MHR Bhuiyan
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Salt Concentration ◽  
Storage Stability ◽  
Sugar Concentration ◽  
Initial Concentration ◽  
Overall Acceptability ◽  
Similar Product ◽  
Hog Plum

The experiment was conducted to develop pickle and chutney from fresh hog plum fruit. The pickle was made with 5%, 10%, 15% and 20% salt concentration. The chutneys were made with 25%, 30%, 35% and 40% sugar concentration. Among them, the best pickle and chutney was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability of different pickles and the chutneys were different. The pickle (P15) made with 15% salt and the chutney (C40) made with 40% sugar concentration was best among others of the similar product. Higher concentration of sugar and salt gives higher acceptability for chutney and pickle, respectively. Among different changes in chemical composition, moisture and vitamin C concentration were prominent during preparation of pickle and chutney. The moisture content was 59.69% and 43.08% for pickle and chutney respectively which were nearly two third to half of the initial concentration of fresh hog plum fruit. The storage stability was studied for both the products and it is seen that chutney (4 month) was lower than storage stability of pickle (5 month).DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14604 J. Environ. Sci. & Natural Resources, 5(2): 67-72 2012

scholarly journals Preserve and Candy Development from Unripe Bel (Aegle Marmelos)

2015 ◽  
Vol 6 (2) ◽  
pp. 121-126 ◽  
Author(s):  
MHR Bhuiyan ◽  
M Easdani
Keyword(s):  
Moisture Content ◽  
Natural Resources ◽  
Storage Stability ◽  
Storage Life ◽  
Sugar Concentration ◽  
Aegle Marmelos ◽  
Moisture Concentration ◽  
Initial Concentration ◽  
Overall Acceptability ◽  
Similar Product

The experiment was conducted to develop preserve and candy from fresh unripe bel fruit and studied their storage life. The preserve was made from 60%, 65% and 70% sugar concentration. The candies were made from 65%, 70% and 75% sugar concentration. Among them the best preserve and candy was identified on the basis of overall acceptability. The study showed that the color, flavor, texture and overall acceptability among the preserves and among the candies were different . The preserve (PE70) made from 70% and the candy (CY75) made from 75% sugar concentration was best among others of the similar product. Higher concentration of sugar and slower processing gives higher acceptability for preserve and candy. Among different changes, moisture concentration was prominent during preparation of preserve and candy. The moisture content was 32.5% and 27% for preserve and candy respectively which were nearly half of the initial concentration of fresh unripe bel fruit. The storage st ability of candy (120 days) was slightly higher than the storage stability of preserve (90 days).DOI: http://dx.doi.org/10.3329/jesnr.v6i2.22108 J. Environ. Sci. & Natural Resources, 6(2): 121-126 2013

scholarly journals Studies on the preparation of stem amaranth pickle

2014 ◽  
Vol 12 (1) ◽  
pp. 177-182
Author(s):  
FH Shanta ◽  
RR Rajib ◽  
MA Alim ◽  
MR Haque
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Room Temperature ◽  
Storage Stability ◽  
Fungal Growth ◽  
Overall Acceptability ◽  
Storage Studies ◽  
Microbiological Status

Fresh stem amaranth was analyzed for proximate composition and the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. Pickle was prepareded with sugar, salt, oil and vinegar. Five formulations of stem amaranth were prepared. Fresh stem amaranth contains 96.0% moisture, 1.0% ash, 0.01% fat, 2.0% protein and 30 mg/100g vitamin-C. The chemical analysis of pickles showed that moisture content was highly reduced in all processed samples. The microbiological studies revealed that total viable counts of bacteria and fungal growth were high in the pickles prepared without vinegar and sugar but it was low with vinegar-sugar-oil mix. The panelists marked for colour, flavor, texture and overall acceptability and analyzed statistically. Among five samples, the pickles prepared with vinegar-sugar-oil mix were the best. Storage studies were carried out up to six months at room temperature. Minor change was observed for color and flavor. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21409 J. Bangladesh Agril. Univ. 12(1): 177-182, June 2014

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

scholarly journals Effects of Pre-drying Chemical Treatments on Quality of Cabinet Dried Tomato Powder

2012 ◽  
Vol 5 (1) ◽  
pp. 253-265 ◽  
Author(s):  
NHMR Mozumder ◽  
MA Rahman ◽  
MS Kamal ◽  
AKM Mustafa ◽  
MS Rahman
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sensory Analysis ◽  
Total Sugar ◽  
Overall Acceptability ◽  
Chemical Treatments ◽  
Potassium Metabisulphite ◽  
Significant Difference ◽  
Tomato Powder

The focus of this research was to analyze the yield, physico-chemical and nutritional quality of a cabinet dried tomato powder as affected by three (3) chemical treatments (KMS, CaCl2 and both). Dehydration process was carried out using a cabinet dryer at a constant air flow velocity of 0.7 m/s and air temperature in the range of 60-65oC based on preliminary tests by dipping in 0.2% (w/w) potassium metabisulphite (T1) and 1% (w/w) calcium chloride (T2) independently and 1% (w/w) calcium chloride (CaCl2) along with 0.2% (w/w) potassium metabisulphite (KMS) in water solution (T3) for 10 minutes. The effect of 3 pre-drying treatments on quality of cabinet dried tomato powder was analyzed by determining moisture content, rehydration ratio, total sugar, total acidity, fat, protein, ash, crude fiber, pH, total caroteniods, vitamin-C, minerals (calcium, iron, phosphorus) and sensory analysis. The results expressed that the treatment T3 achieved the highest yield of tomato powder (4.6 g/100 g). The control sample showed highest moisture content (6.9 g/100 g) and dipping in 1% CaCl2 along with 0.2% KMS presented the lowest moisture content (5.9 g/100 g). Sample T3 showed highest total sugar content (49.1 g/100 g). The study also depicted that the total carotenoids content in tomato powder was 0.21 mg/100 g which was lower than that of fresh tomato (2.1 mg/100 g). Micronutrients such as vitamin-C, Calcium, phosphorus and iron were found to be 35.30 mg/100 g, 336.72 mg/100 g, 105 mg/100g and 12.23 mg/100 g, respectively in case for T3 sample. Sensory analysis (color, texture, flavor and overall acceptability) of tomato powder was carried out by trained and untrained panelists and their interpretation was done by using statistical ANOVA Test. There was no significant difference between control and treated samples regarding to their texture, flavor and overall acceptability but significant difference was observed in case of color. DOI: http://dx.doi.org/10.3329/jesnr.v5i1.11590 J. Environ. Sci. & Natural Resources, 5(1): 253-265, 2012

scholarly journals Study on Chemical Composition of Fresh Mymensingh and Barishal Hog-plum (Spondius mangifera) and Developed Leather and Jelly and Sensory Evaluation

2013 ◽  
Vol 5 (2) ◽  
pp. 29-36 ◽  
Author(s):  
S Akter ◽  
SMS Shahriar ◽  
F Akter ◽  
S Morshed ◽  
MN Islam
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Sugar Content ◽  
Solid Content ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Chemical Compositions ◽  
Soluble Solid ◽  
Hedonic Scale ◽  
Hog Plum

The study was concerned with the chemical composition of two varieties hog-plum Pulp collected from Mymensingh and Barishal and developed jelly and leather. Cabinet dryer, model OV-165 (Gallen Kamp Company) was used for dehydration of two types of hog-plum pulp and leather. The fresh and dried hog-plum and hog-plum products were analyzed for their moisture, ash, vitamin-C, pH, total soluble solids and sucrose contents. The moisture content, ash, vitamin C, pH, total soluble solid (TS), reducing sugar and non-reducing sugar of Barishal hog-plum’s was 83.84% (wb), 0.81% , 33.00 mg/100g, 2.62, 8.5%, 5.02% and 1.6% respectively; Mymensingh hog-plum’s was 86.69% (wb), 0.78%, 30.90 mg/100g, 2.7, 6.5%, 4.7% and 1.3% respectively. The chemical composition of Mymensingh and Braishal hog-plum showed that Barishal hog-plum contained higher solid content, ash, Vitamin C than Mymensingh hog-plum. It was found that Barishal hog-plum had higher flesh (67.59%) than Mymensingh hog-plum (62.60%). The chemical composition of hog-plum leather was analyzed for moisture, Ash, Vitamin C, TS, Titrable acidity, total sugar and protein content. The ash and sugar content of developed leathers from Barishal and Mymensingh hog-plum was very similar but the vitamin C content for developed products was very low. It was also found developed products contained higher amount and sugar and protein. It was found that the chemical compositions of developed jelly were more or less similar to the fresh hog-plum; only the vitamin C was decreased significantly. These studies indicate that, developed products viz. lather and jelly would contain significantly higher amount of nutrients and energy then the fresh fruits. Organoleptic taste testing using 1-9 hedonic scale showed that jelly made from mechanically dried Mymensingh hog-plum was the most acceptable product and was ranked as “like very much”. Leather made from Mymensingh hog-plum (pulp+4.5% sugar+ 0.15% KMS) was the best among other samples and was ranked as “like very much”.DOI: http://dx.doi.org/10.3329/jesnr.v5i2.14598 J. Environ. Sci. & Natural Resources, 5(2): 29-36 2012

scholarly journals PENGARUH TINGKAT KONSENTRASI GULA PADA PROSES PENGOLAHAN MANISAN SALAK TERHADAP VITAMIN C DAN TINGKAT KESUKAAN KONSUMEN

2016 ◽  
Vol 5 (2) ◽  
pp. 37
Author(s):  
Syane Palijama ◽  
Josephina Talahatu ◽  
Priscillia Picauly
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Concentration Level ◽  
Food Product ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Total Acid ◽  
Randomized Design ◽  
Concentration Result

Fruit of zallaca (Salacca edulis Reinw) can be made as food product. One of these products is zallaca sweet by using sugar as sweetener and preservative. The objective of the research was to study and determine sugar concentration level to maintain quality of zallaca sweet product. A complete randomized design was used in the research. A compeletely randomized design was used with eight treatments sugar concentration as follows 25, 30, 35, 40, 45, 50, 55, and 60% of sugar concentration. Result showed that using of 40% sugar could maintain the quality of zallaca sweet with concentration of vitamin C 0.033 mg, moisture content 76.56%, total acid 3.12%, total sugar 18,13% and pH 4.5.

scholarly journals PREPARATION AND SENSORY EVALUATION OF COOKIES SUPPLEMENTED WITH SPINACH (AMARANTHUS GANGETICS)

2018 ◽  
Vol 6 (9) ◽  
pp. 41-48
Author(s):  
Dhanabaaghyam. R ◽  
Keerthini Raga. ◽  
Sanjana. S ◽  
Suganya. G
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Moisture Content ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Rich Source ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Pass Through

Spinach [Amaranthus gangetics] leaves were dried in a tray drier at 55°C and ground to pass through 220µm mesh to obtain spinach powder. Micronutrient is rich in Amaranthus gangetics. The spinach has rich source of vitamin C, folate and minerals. The physico-chemical analysis and sensory evaluation was done to know the acceptability of cookies incorporated with red spinach powder. These were evaluated for sensory analysis that included color, flavor, taste, and overall acceptability. The spinach cookies were analyzed for analytical and chemical analysis, which includes moisture content and total ash.

scholarly journals Pengaruh Konsentrasi Larutan Perendaman Garam dan Konsentrasi Gula pada Pembuatan Selai dari Daging Buah Pala (Myristica fragrans)

2017 ◽  
Vol 2 (1) ◽  
pp. 297-304
Author(s):  
Elva Suhendra ◽  
Ismail Sulaiman ◽  
Bakhtiar Bakhtiar
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Salt Concentration ◽  
Salt Solution ◽  
Food Product ◽  
Solution Concentration ◽  
Total Dissolved Solids ◽  
Sugar Concentration ◽  
Dissolved Solids ◽  
Factor Design

Abstrak. Buah pala merupakan salah satu produk lokal Aceh yang dapat diolah menjadi berbagai produk makanan sampingan salah satunya adalah selai. Pada penelitian pembuatan selai daging buah pala dilakukan dengan variasi konsentrasi larutan perendaman garam (30%, 50%, 70% ) dan konsentrasi gula (0%, 2,5%, 5%). Penelitianinibertujuanuntukmengetahuipengaruh konsentrasi larutan perendaman garam dankonsentrasigulapadapembuatanselaidagingbuahpala dengan menggunakanrancangan RAL 2 faktor dengan 3 kali perulangan. Pada penelitian ini dihasilkan rendemen 52.62 %, total padatan terlarut 66,19 0Brix, kadar vitamin C 0,29 mg, kadar air 25,05%, organoleptik hedonik (warna, aroma, rasa) dan uji ranking terdapat pada perlakuan konsentrasi larutan perendaman garam 5% dan konsentrasi gula70% (P3G3). Hasil penelitian menunjukkan bahwa konsentrasi larutan perendaman garam (P) berpengaruh sangat nyata (P≤0,01) terhadap hedonik rasa selai pala. Konsentrasi gula (G) berpengaruh nyata (P≤0,05) terhadap kadar air, serta berpengaruh sangat nyata (P≤0,01) terhadap rendemen, total padatan terlarut, hedonik rasa, dan aroma dari selai pala yang dihasilkan. Interaksi antara konsentrasi larutan perendaman garam dan konsentrasi gula (PG) berpengaruh nyata (P≤0,05) terhadap rendemen dan rasa. Abstract. Nutmeg is one of Acehlocalproduct that canbe processed into various food product one of which is the jam. In the study of making meat nutmeg jam do with variation in the immersion solution concentration of salt (30%, 50%, 70%) and sugar concentration (0%, 2.5%, 5%). This study aim to determine the effect of soaking salt concentration andthe concentration of sugar in the manufacture ofmeat nutmeg jam using RAL 2 factor design with three repetition. In this experiment resulting yield 52.62%, total dissolved solids 66.190Brix,0.29 mg vitamin C content, 25.05%,water content, hedonic organoleptic (color, aroma, taste) and a ranking test contained in the treatment solution concentration of salt immersion 5% and 70% sugar concentration (P3G3). The results showed that the concentration of the salt solution immersion (P) was highly significant (P≤0,01) against hedonic taste nutmeg jam. The concentration of sugar (g) significant (P≤0,05) against moisture, as well as the very significant effect (P≤0,01) to the yield, total dissolved solids, hedonic flavor and aroma of nutmeg butter produced. The interaction between the soaking solution concentration of salt and sugar concentrations (PG)significant (P≤0,05) to the yield and the best taste.

scholarly journals Fungal Diversity and Physicochemical Changes in Fresh Fruits During Storage at Ambient Room Conditions

2020 ◽  
pp. 18-31
Author(s):  
Sahib Alam ◽  
Shima Bibi, Murad Ali
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Fungal Diversity ◽  
Room Temperature ◽  
Storage Time ◽  
Sensory Quality ◽  
Bacterial Counts ◽  
Overall Acceptability ◽  
Physicochemical Changes ◽  
Ambient Room Temperature

The study aimed to investigate the effect of short-term postharvest storage on the fungal diversity and physicochemical and sensory quality of fresh fruits viz. apple, banana, grapes, guava and mango. The fruits were stored at ambient room temperature (28°C) and evaluated for fungal diversity, total fungal and bacterial counts, moisture content, water activity (aw), vitamin C content and sensory characteristics such as appearance, odour, taste, texture and overall acceptability at the initial (0 day), 7 and 14 days of storage. The dominant fungal genera isolated from all the fruits were Aspergillus niger (35.38%), Penicillium spp. (28.24%), Rhizopus stolonifer (25.35%) and Aspergillus flavus (21.35%) after 14 days of storage. Both the total fungal and bacterial counts increased significantly over storage time. However, the percent moisture content and aw level of all the fruits decreased significantly (P < 0.05) after 14 days storage. The storage time did not significantly (P > 0.05) affect the vitamin C content of fruits. Regarding sensory quality, apple got the highest score for appearance, odour, taste, texture, and overall acceptability followed by grapes whereas banana and guava got the lowest score for overall acceptability after 14 days storage. It was concluded that, at ambient room temperature a diversity of fungal species attacks fresh fruits and their shelf life, nutritional and sensory quality start deteriorating as early as after 3 days of storage.

scholarly journals Processing and Preservation of Okra Pickle

2013 ◽  
Vol 21 (1-2) ◽  
pp. 215-222 ◽  
Author(s):  
MM Hosain ◽  
R Jannat ◽  
MM Islam ◽  
MKU Sarker
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Proximate Composition ◽  
Total Solid ◽  
Exponential Relationship ◽  
First Order ◽  
Overall Acceptability ◽  
First Order Kinetics ◽  
Three Samples ◽  
Hedonic Scale

The fresh okras were analyzed for proximate composition whereas the developed pickles were analyzed for proximate composition, microbiological status, sensory attributes and overall storage stability of the pickles. The proximate composition fresh okra was moisture 87.5%, ash 0.89%, total solid 18%, vitamin-C 11.1 mg/100g. According to the processing method, the compositions of developed pickles were different. The range of moisture content varied from 59.28% to 69.20% for pickle in sugar, oil and combination of both. Since sugar and salt were used, resulting losses in moisture content were observed in all the samples. Vitamin-C content was decreased or lost by oxidation and heat following first-order kinetics which states that concentration has exponential relationship with time. The microbiological studies revealed that total viable counts (bacteria) were high in pickles which was processed in sugar and low which was processed in oil and oil-sugar mixed, respectively. The acceptability of processed pickles was organoleptically evaluated by the panelists using 1-9 hedonic scale assigned marks for colour, flavour, texture and overall acceptability. The test score indicated that among three samples, the pickle which was processed in sugar and oil mixed (sample-3) was the most acceptable. Storage studies were carried out for up to six months at room temperature (27ºC-33ºC) at an interval of 1 month up to first 2 months and at an interval of 2 months for the consecutive 4 months. The result showed that moisture content decreased slightly with time. All the pickles became softer with the passing of time.DOI: http://dx.doi.org/10.3329/pa.v21i1-2.16777 Progress. Agric. 21(1 & 2): 215 - 222, 2010

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