scholarly journals Physico-chemical Characterization, Classification and Quality Evaluation of Date Palm Fruits of some Moroccan Cultivars

2010 ◽  
Vol 3 (1) ◽  
pp. 139 ◽  
Author(s):  
A. Hasanaoui ◽  
M. A. Elhoumaizi ◽  
A. Hakkou ◽  
B. Wathelet ◽  
M. Sindic
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Dry Matter ◽  
Chemical Characterization ◽  
Good Tool ◽  
Early Maturity ◽  
Predominant Component ◽  
Physico Chemical ◽  
Approximate Composition ◽  
Palm Fruits

Fourteen native date cultivars from different oases and regions of Morocco, Tunisia and Algeria were examined for their approximate composition, water activity, and CIELAB parameters. Sugars were the predominant component in all studied date cultivars (~ 54.14 - 75.56 g/100g dry matter), followed by moisture content (~7.2 - 31.9%), along with small amount of protein (~1.9 - 3.3g/100g dry matter), fat (~ 0.1 - 0.44g/100g dry matter), and ash (~1.88 - 3.45g/100 g dry matter). Dates with early maturity had the highest water activity (0.78 - 0.87) in contrast to late maturing dates cultivars. In the Deglet Nour (Tunisia) and Aziza bouzid (Morocco) cultivars, sucrose is dominant, whereas, the majority of other cultivars were rich in fructose and glucose in comparable proportions. No significant changes were observed in the approximate composition of samples of different geographical origins. All cultivars show significant differences in color. The date with late maturity (from Assiane, Aziza bouzid and Boufeggous gharas locations of Morocco) were characterized by higher L*, a*, b* than the other date cultivars. Chemical composition of dates seems to be a good tool for fruit physiological and technological ability studies.Keywords: Date fruit; Reducing sugars; Moisture content; Maturity.© 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi:10.3329/jsr.v3i1.6062                J. Sci. Res. 3 (1), 139-149 (2011)

scholarly journals Desorption of the Exotic Fruit Jujube (Ziziphus Jujube Mill) of Bulgarian Origin

2020 ◽  
Vol 180 ◽  
pp. 03007
Author(s):  
Albena Durakova ◽  
Adelina Bogoeva ◽  
Velichka Yanakieva ◽  
Tzvetana Gogova ◽  
Kornelia Choroleeva
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Model Assessment ◽  
Physico Chemical ◽  
Bet Model ◽  
Ziziphus Jujube ◽  
Monolayer Moisture Content ◽  
Monolayer Moisture ◽  
Model Linearization

The present study determined the physico-chemical parameters of the exotic fruit jujube (Ziziphus jujube mill) of Bulgarian origin – pH of 4.62, refractometric dry matter of 31.6 %, dry matter (in weight) of 36.78 %, TTA (total titratable acidity) – citric acid – of 0.67 %, 0.70 % malic acid, 65.95 % moisture, 0.78 % fibre, 1.41 % protein, 23.65 % carbohydrate, 0.24 % fat and energy value of 428.44 kJ/102.4 kcal. Equilibrium moisture content and monolayer moisture content were established for desorption concerning eight water activities in the 0.1 0.9 range and the temperatures of 10 °С, 25 °С and 40 °С. The coefficients of the modified Oswin, Chung-Pfost, Halsey and Henderson models were obtained statistically. The modified Halsey model is recommended as a description of the desorption isotherms of jujube (Ziziphus jujube mill) since it corresponds to the criteria for model assessment and suitability. Via BET model linearization, the values of the monolayer moisture content for desorption at the temperatures of 10 °С 5.41 % d.b., 25 °С – 4.65 % d.b. and 40 °С 5.08 % d.b were determined.

Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations

2008 ◽  
Vol 4 (5) ◽  
Author(s):  
Teong Guan Chuah ◽  
Samaneh Keshani ◽  
Nyuk L Chin ◽  
Mun Chien Lau ◽  
Daniel S.J. Chin
Keyword(s):  
Regression Analysis ◽  
Moisture Content ◽  
Power Law ◽  
Chemical Characterization ◽  
Proximate Analysis ◽  
Power Law Model ◽  
Rheological Characterization ◽  
Physico Chemical ◽  
Strong Shear

Pummelo is a popular fruit that has great potential to be commercialized. The physico-chemical characterization of pummelo juice such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of pummelo juice was modeled by several models, such as Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Pummelo juice exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.1 to 0.9 from power law model, indicating strong shear-thinning behaviour.

scholarly journals Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder

2013 ◽  
Vol 74 (2) ◽  
Author(s):  
Pik Han Chong ◽  
Mohammad Gulzarul Aziz ◽  
Yus Aniza Yusof ◽  
Naim Mohammad Nazli ◽  
Nyuk Ling Chin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Morphological Properties ◽  
Process Conditions ◽  
Inlet Temperature ◽  
Linear Change ◽  
Physico Chemical ◽  
Central Composite ◽  
Spray Dried

Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.

scholarly journals Caracterização físico-química de blend de abacaxi com acerola obtido pelo método de liofilização

2016 ◽  
Vol 11 (5) ◽  
pp. 110
Author(s):  
Maria José Silveira da Silva ◽  
Ana Paula Trindade Rocha ◽  
Dyego da Costa Santos ◽  
Alfredina Dos Santos Araújo ◽  
Marcela Nobre de Oliveira
Keyword(s):  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Physicochemical Composition ◽  
Physico Chemical ◽  
Significant Difference ◽  
Physical And Chemical ◽  
Freeze Dryer

<p>Objetivou-se<strong> </strong>caracterizar blend<em> </em>de abacaxi com acerola liofilizado quanto à composição físico-química. O estudo foi conduzido no Laboratório de Armazenamento e Processamento de Produtos Agrícolas da Universidade Federal de Campina Grande, Campina Grande, Paraíba. As polpas foram homogeneizadas em liquidificador durante 1 min e filtrado em peneira com malha de 2,5 mm, as amostras foram liofilizadas em liofilizador de bancada (Terroni, LS 3000), onde foi desidratada na temperatura de -50 °C por 76 h. A amostra in natura e a liofilizada foram submetidas às analises físico-químicas. Onde foi obtido um teor de água de 92% da amostra in natura e, após o processo de liofilização houve uma redução de 70%. A atividade de água (a<sub>w</sub>) foi inferior a 0,30 após a desidratação. Observou-se que houve um amento significativo nos teores de sólidos totais, acidez total titulável e sólidos solúveis totais. No tocante a relação SST/ATT houve um decréscimo de 8,37% e, com relação ao pH não houve diferença significativa entre a amostra in natura e a liofilizada. Com relação aos parâmetros de cor observou-se que houve um aumento de 33,91% para luminosidade e para intensidade de vermelho (+a*) de 3%, no entanto para a intensidade de vermelho (+a*) houve uma redução de 9,27% após a liofilização. O processo de secagem por liofilização concentrou as características físicas e químicas das amostras avaliadas, sendo considerado um método eficiente para redução da atividade de água e para conservação dos alimentos.</p><pre><strong><em>Physical-chemical characterization of pineapple blend with acerola obtained by the lyophilization method</em></strong></pre><p><strong>Abstract</strong><strong>: </strong>The objective of this work was to characterize the blend of pineapple and lyophilized acerola as regards the physicochemical composition. The study was conducted at the Laboratory of Storage and Processing of Agricultural Products of the Federal University of Campina Grande, Campina Grande, PB. The pulps were homogenized in a blender for 1 min and screened with a 2.5 mm mesh, the samples were lyophilized in a bench freeze dryer (Terroni, LS 3000), where it was dehydrated at -50 ° C for 76 h. The in natura and lyophilized samples were submitted to physico-chemical analysis. Where a water content of 92% of the sample was obtained in natura and after the lyophilization process there was a reduction of 70%. Water activity (aw) was less than 0.30 after dehydration. It was observed that there was a significant increase in the contents of total solids, total titratable acidity and total soluble solids. Regarding the SST / ATT ratio, there was a decrease of 8.37% and, regarding pH, there was no significant difference between the in natura and lyophilized samples. Regarding the color parameters, it was observed that there was an increase of 33.91% for luminosity and for red intensity (+ a *) of 3%, however for the intensity of red (+ a *) there was a reduction of 9.27% after lyophilization. It was concluded that the drying process by lyophilization concentrated the physical and chemical characteristics of the evaluated samples, being considered an efficient method to reduce water activity and to preserve food.</p>

Predicting Storage Conditions for Rice Seed with Thermodynamic Analysis

2017 ◽  
Vol 13 (11) ◽  
Author(s):  
Pan Wang ◽  
Nan Fu ◽  
Dong Li ◽  
Li-jun Wang
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Dry Matter ◽  
Storage Conditions ◽  
Rice Seed ◽  
Water Desorption ◽  
Desorption Process ◽  
Desorption Isotherms ◽  
Rice Seeds ◽  
Minimum Integral Entropy

AbstractThe desorption isotherms ofjaponicaandindicarice seeds were determined at 15, 25, 35, 45 °C within the water activity range from 0.12 to 0.92 and it was observed that GAB model could accurately describe the desorption behaviors with low values of mean relative error (MRE). The thermodynamic properties of rice seeds were obtained by water desorption isotherms. The moisture content with the minimum integral entropy was considered as the best storage condition where the strongest energetic interaction between water molecular and solid occurred and the optimum seed moisture for storage at 35 °C occurred at 6.02 g water per 100 g of dry matter (ɑwof 0.12) forjaponicarice seed and 5.28 g water per 100 g of dry matter (ɑwof 0.08) forindicarice seed, respectively. The mechanisms of desorption process were determined with integral enthalpy–entropy compensation theory and it was observed that the at low moisture content the desorption process of rice seed was controlled by changes of entropy, whereas the desorption process was considered to be controlled by enthalpy mechanism at high moisture content. It was found that theindicarice seed exhibited a wider water activity range in the minimum integral entropy zone, indicating thatindicarice seed was more stable to withstand the different storage conditions compared withjaponicarice seed.

scholarly journals Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs

2021 ◽  
Vol 27 (1) ◽  
pp. e2172
Author(s):  
Elia Esther Araiza-Rosales ◽  
José Natividad Gurrola-Reyes ◽  
Francisco Óscar Carrete-Carreón ◽  
Juan Fernando Sánchez-Arroyo ◽  
Carlos Urban Haubi-Segura ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Bulk Density ◽  
Water Activity ◽  
Dry Matter ◽  
Water Solubility ◽  
Dry Matter Digestibility ◽  
Bean Flour ◽  
Extruded Feed

Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L*(clarity), a*(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results:  Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility.

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.

scholarly journals Developing and Testing Gluten-Free Spaghetti using Quinoa

2019 ◽  
Vol 8 (5) ◽  
pp. 20
Author(s):  
Cindy Caratini ◽  
Kurt A. Rosentrater
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Sensory Analysis ◽  
Chemical Properties ◽  
Cooking Time ◽  
Gluten Free ◽  
Extrusion Processing ◽  
Physico Chemical ◽  
Unit Density ◽  
Quinoa Flour

The goal of this study was to make quinoa pasta only with flour and water using extrusion processing and to compare quinoa spaghetti with commercial spaghetti from Barilla containing gluten thanks to physico-chemical tests. First, using a KitchenAid, several tests were carried out in order to find the recipe with a suitable proportion of water and quinoa flour. After the moisture content has been found, three formulations with the same moisture content (38%) were selected using several percentage of pre-gelatinization (20%, 30% and 40%) in order to compare the influence of level of pre-gelatinization on dough properties. The pre-gelatinization was in order to improve the texture and the appearance of pasta because with 38% of moisture content without pre-gelatinization, pasta were too breakable and sticky. However, as regarding results on physico-chemical properties, pre-gelatinization had increased the percentage of cooking loss and the water activity. Moreover, the pre-gelatinization did not have an impact on moisture content, unit density, cooking time and the texture. Concerning the color, the pre-gelatinization had improved the lightness only for 30% of pre-gelatinization. The main problem with the pre-gelatinization was an excessive starch swelling which caused damage, an irreversible disruption of the protein-starch network. Moreover, the optimal formulation (30%) used to produce quinoa pasta with extruder, did not have good results. According to sensory analysis, the major problem with quinoa pasta was due to the texture, which was too breakable, with a lack of firmness, as well as the color of quinoa pasta.

Physico-chemical Characterization of “Bone Taint” in Spanish Dry-cured Hams

1997 ◽  
Vol 60 (6) ◽  
pp. 667-672 ◽  
Author(s):  
DOMINGO BLANCO ◽  
AGUSTIN ARIÑO ◽  
PILAR CONCHELLO ◽  
CONSUELO PEREZ ◽  
JAVIER YANGÜELA ◽  
...  
Keyword(s):  
Moisture Content ◽  
Reduction Potential ◽  
Chemical Characterization ◽  
Control Group ◽  
Chemical Parameters ◽  
General Terms ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Physico Chemical

Samples of Spanish dry-cured hams were analyzed using several physico-chemical parameters (moisture content, chlorides, water activity, nitrate, nitrite, total volatile basic nitrogen [TVBN], pH, and oxidation-reduction potential [Eh]). The samples (n = 76) were taken from three basic types of dry-cured hams produced in Spain: slow-cured hams from white pigs (n = 39), fast-cured hams from white pigs (n = 15), and hams from black-skinned Iberian pigs (n = 22). Overall, 56 samples (73.7%) showed the “bone taint” condition, and the remaining 20 hams (26.3%) were normal, and therefore considered as a control group. The objective of this research was to establish the possible circumstances that determine the alteration by means of the differences found in the values of the analyzed measurements in both groups of samples (altered versus normal ones). The hams with “bone taint” were, in general terms, those with a higher TVBN content, a greater pH, and a lower Eh, attributable to an anomalous development of the proteolytic phenomena. The conjunction of a lower concentration of chlorides, greater moisture content, and a higher aw in the affected hams may have created the conditions favorable for tissue enzyme and/or microbial activity.

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