scholarly journals Effect of Starch and Carboxymethtyl Cellulose on Physico-Chemical Properties of Tomato Juice

2014 ◽  
Vol 18 (2) ◽  
pp. 235-240
Author(s):  
MS Mahomud ◽  
S Islam ◽  
MN Islam ◽  
MA Ashraf
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Bacterial Load ◽  
Chemical Properties ◽  
Ash Content ◽  
Tomato Juice ◽  
Physico Chemical ◽  
Thickening Agents ◽  
Different Levels

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.DOI: http://dx.doi.org/10.3329/pa.v18i2.18245 Progress. Agric. 18(2): 235 - 240, 2007 

Effect of different levels of sweet potato paste on physico-chemical properties of kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
A. V. Dadge ◽  
B. M. Thombre ◽  
S. G. Narwade ◽  
B. N. Thorat ◽  
H. B. Awaz
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Chemical Properties ◽  
Total Solid ◽  
Buffalo Milk ◽  
Ash Content ◽  
Total Solids ◽  
Physico Chemical ◽  
Different Levels

<italic>Kheer</italic> is sweetened dish of rice cooked in milk first finds mention as ‘<italic>Payas</italic>’. Sweet potato <italic>kheer</italic> was prepared from different levels of sweet potato paste <italic>viz</italic>. 2.5, 5.0 and 7.5 per cent on the basis of buffalo milk. Control <italic>kheer</italic> was prepared using 2.5 per cent rice in buffalo milk. The parameters considered for the present study were pH, viscosity, moisture, fat, protein, total solids and ash. The result showed that control <italic>kheer</italic> was significantly superior over <italic>kheer</italic> prepared from 2.5% sweet potato. PH was decreasing as the level of sweet potato paste increases. On the contrary as the level of sweet potato increased the viscosity also increased significantly. The moisture content of sweet potato <italic>kheer</italic> decreased as the level of sweet potato increased. As fat was concerned as the level of sweet potato increaseed the fat decreased with non significant effect. Similarly slight protein was also increased. However carbohydrate, total solids and ash content of <italic>kheer</italic> increased as the level of sweet potato increased with non-significant effect. The total solid, carbohydrate and ash content of sweet potato <italic>kheer</italic> increases whereas moisture and fat decreased as the level sweet potato increased. This might be due to higher carbohydrate and lower moisture content in sweet potato as compared to milk.

scholarly journals The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

2019 ◽  
Vol 2 (2) ◽  
pp. 26-29
Author(s):  
Mursalin Mursalin ◽  
Addion Nizori ◽  
Irma Rahmayani
Keyword(s):  
Crystal Growth ◽  
Moisture Content ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Hot Water ◽  
Dissolved Solids ◽  
Instant Coffee ◽  
Physico Chemical ◽  
Heating Schedule

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3).  HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix.   Keywords— crystal growth,instant coffee, libtukom, recrystallization,  

scholarly journals Studies on physico-chemical parameters of biscuits using wheat, sorghum and groundnut blend flour

2020 ◽  
Vol 11 (2) ◽  
pp. 77-83
Author(s):  
Rohit Kumar Maurya ◽  
Devendra Kumar
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Parameters ◽  
Sorghum Flour ◽  
Physico Chemical

Biscuits are feasible to provide complete enrichment and contain different amount of protein, fat, mineral, carbohydrate and calorific energy. Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on physico-chemical parameters. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). After preparation of biscuit physico-chemical properties viz., moisture content, fat content, ash content, protein content and carbohydrate content were evaluated just fresh and after 30, 60 and 90 days of storage period. The study revealed that the moisture content increased with the increase of storage period for all treatments. The value of moisture content 4.76 per cent was obtained maximum in the treatment T3 after 90 days of storage period. The ash content change with increase of storage period was slightly decreased in all treatments. The minimum ash content (0.88%) was found in the treatment T3 after 90 days storage period. The fat content of biscuits sample decreased with increase in storage period in case of all treatments. Data obtained for protein content after 30, 60, 90 days of storage indicated that in case of all samples, the value decreased for all treatments. Highest protein content (13.5%) was observed in treatment T3 for the fresh biscuits sample. Carbohydrate content was obtained minimum in T3 (64.27%) at 0 day (fresh) and maximum in T1 (66.48%) at 90 days. The average value was calculated for diameter and thickness as T1 (40 mm) and (0.9 mm), T2 (40 mm) and (0.9 mm), T3 (40 mm) and (0.8 mm), respectively. There were no changes in diameter and thickness in different treatment of biscuits because ingredients were same in all treatments. The result showed that spread ratio was observed as 44.44, 44.44 and 50 for treatments T1, T2 and T3, respectively. Fresh biscuit samples with wheat flour 70% + sorghum flour 20% + groundnut flour 10% (T2) rated highest score (7.8) than other treatments.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Physico-Chemical Properties of Deep-Lying Oils

2021 ◽  
Vol 134 (3) ◽  
pp. 11-17
Author(s):  
I. G. Yashchenko ◽  
◽  
Y. M. Polishchuk ◽  
Keyword(s):  
Spatial Distribution ◽  
Physicochemical Properties ◽  
Chemical Properties ◽  
Oil Production ◽  
Urgent Problem ◽  
Physico Chemical ◽  
The World ◽  
Oil Gas

The article is devoted to the urgent problem of studying the features of the properties of poorly studied oils at great depths (more than 4,500 m), the need for development of which is caused by the continuing decline in oil production in traditional oil producing provinces. The analysis of the spatial distribution of reserves across the continents and countries of deep-seated oils and changes in their physico-chemical properties and the occurrence conditions, which made it possible to identify their main features. The studies used information on 21067 oil samples from 167 oil-bearing basins of the world, obtained from the database on the physicochemical properties of oils. The features of the physicochemical properties of deep-seated oils have been established, which are manifested in a decrease in the density and viscosity of oils, in a decrease in the content of sulfur and asphalt-resinous substances, and in an increase in the content of light fractions and oil gas in comparison with oils of small and medium depths.

scholarly journals Effect on different levels of maltodextrin on physico-chemical properties of synbiotic lassi by using buffalo milk

2020 ◽  
Vol 8 (6) ◽  
pp. 2874-2877
Author(s):  
Shashikant Jagdale ◽  
Sandip S Ramod ◽  
Yogesh N Patil ◽  
Narendra N Prasade ◽  
Vijay B Kadav
Keyword(s):  
Chemical Properties ◽  
Buffalo Milk ◽  
Physico Chemical ◽  
Different Levels

scholarly journals Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

RSC Advances ◽  
2019 ◽  
Vol 9 (34) ◽  
pp. 19828-19836 ◽  
Author(s):  
Li Yuan ◽  
Jiamei Yu ◽  
Jianlou Mu ◽  
Tong Shi ◽  
Quancai Sun ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Silver Carp ◽  
Chemical Properties ◽  
Konjac Glucomannan ◽  
Hypophthalmichthys Molitrix ◽  
Physico Chemical

This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.

scholarly journals Effects of deforestation on the properties of soil of Sal forests in Bangladesh

1970 ◽  
Vol 19 (1) ◽  
pp. 63-72 ◽  
Author(s):  
Mohammad Zabed Hossain ◽  
Mihir Lal Saha ◽  
Chaman Binta Aziz ◽  
Sirajul Hoque
Keyword(s):  
Organic Carbon ◽  
Moisture Content ◽  
Soil Properties ◽  
Chemical Properties ◽  
Natural Forest ◽  
Grass Species ◽  
Forest Site ◽  
Bacterial Colony ◽  
Physico Chemical ◽  
Sal Forest

This study examined the effect of deforestation on the soil properties (physico-chemical and bacterial) of the Sal (Shorea robusta Roxb. Ex Gaertn.) forests in Bangladesh. Physico-chemical properties and the bacterial colony counts of soil were studied by comparing a natural Sal forest site with deforested and planted with Menjium site, deforested and planted with Mahogoni site, as well as deforested but not planted but covered with profuse growth of Axonopus compressus grass species site. Moisture content was significantly lower in the deforested and planted with Menjium site and deforested and planted with Mahogoni site than the natural forest site and the deforested but not planted site. Total organic carbon, total nitrogen and available nitrogen contents were significantly lower in the natural forest site. Significantly higher number of bacterial colony and higher organic carbon and moisture contents were found in the deforested but not planted site indicating that both organic carbon and moisture content were important for microbial growth. The present study clearly showed that deforestation significantly altered the soil physico-chemical and bacterial communities of the Sal forests. It was also revealed that plantation with different exotic plants were found to be different in influencing soil properties. Key words: Bacterial colony; Deforestation effects; Sal forest; Soil physico-chemical properties DOI: http://dx.doi.org/10.3329/dujbs.v19i1.8945 DUJBS 2010; 19(1): 63-72

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