Preparation, quality evaluation and storage stability of peach-soy fruit leather

The peach-soy leather was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The prepared leather was stored for a period of four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of leather revealed significant differences among different blends. Highest moisture content i.e. 21.99 percent was recorded in B1 (100:0:: P:S). The highest TSS and acidity of 12.05 degree Brix and 2.77 percent were recorded in B1 (100:0:: P:S), respectively, whereas the highest reducing sugar and total sugar contents of 30.16 and 60.41 percent were found in B1 (100:0:: P:S), respectively. The highest protein and fat contents were recorded in B7 (70:30:: P:S), whereas ascorbic acid content was the highest (23.54 mg 100g-1) in B7 (70:30:: P:S). Sensory evaluation of leather revealed that the highest score of 8.14 was recorded in B4 (85:15:: P:S) and lowest score of 5.63 was recorded in B7 (70:30::P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of leather. DOI: http://dx.doi.org/10.3329/sja.v12i1.21114 SAARC J. Agri., 12(1): 73-88 (2014)

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Studies of variability on Physio-Chemical properties of Aonla (Emblica officinalis Gaertn) fruit

International Journal of Agricultural Invention ◽

10.46492/ijai/2016.1.1.15 ◽

2016 ◽

Vol 1 (01) ◽

pp. 88-91

Author(s):

Ram Kumar ◽

M. M. Syamal ◽

R. Chandra ◽

Vishwanath .

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Block Design ◽

Chemical Properties ◽

Ascorbic Acid Content ◽

Total Sugar ◽

Emblica Officinalis ◽

Randomized Block Design ◽

Physico Chemical

The present investigation was conducted on different genotypes of aonla to assess the variability in physico- chemical properties of fruits. These plants were planted in the campus of Banaras Hindu University, Varanasi, U.P. The experiment was arranged in randomized block design with 12 treatments and 4 replications. The observations recorded during experiment showed that genotype 6 and 7 were found most superior, in terms of physico-chemical properties of fruits. The maximum pulp content (88.25%), pulp: stone ratio (8.24) and ascorbic acid content (679.25 mg/ 100g) was recorded in genotype 7. Whereas, highest TSS (12.18%), lowest acidity (1.80%) and maximum sugar (3.50%, 2.50% and 6.0% reducing, non-reducing and total sugar respectively) was found in genotype 6.

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Phytochemical, Nutritional, Antioxidant Activity and Sensorial Characteristics of Amala (Phyllanthus emblica L.) Chutney

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i130209 ◽

2020 ◽

pp. 43-52

Author(s):

Yadav KC ◽

Samikshya Rayamajhi ◽

Anish Dangal ◽

Lila Devi Shiwakoti

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Citric Acid ◽

Moisture Content ◽

Acid Content ◽

Ascorbic Acid Content ◽

Sensory Attributes ◽

Total Sugar ◽

Phyllanthus Emblica ◽

Total Polyphenols

This study was aimed to prepare amala (Phyllanthus emblica L.) chutney and to determine its phytochemicals and nutritional compositions, antioxidant activity and sensorial properties. The amala pulp and sugar were mixed separately at the proportion of 70:30, 60:40, 50:50, 40:60 and 30:70 and labeled as samples A, B, C, D and E respectively. Sample A exhibited highest tannins, total polyphenols, flavonoids content and percent DPPH inhibition (198.9 mg GAE/g, 606 mg GAE/g, 153.47 mg QE/g and 61.67% respectively), and sample B exhibited highest ascorbic acid content (325.4 mg/100g) among the chutney samples. The crude proteins, crude fat, crude fiber, total ash and moisture content were higher (2.1%, 0.328%, 5.03%, 1.73% and 51.17% respectively) in sample A. The carbohydrate content and energy value were higher (66.16% and 267.9 Kcal/100 g respectively) in sample E. Total sugar, TSS and pH (75.93%, 60.3 °Bx and 4.56 respectively) was higher in sample E while acidity (1.21% as citric acid) was high in sample A. Most of the sensory attributes were significantly higher (P

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The effect of cooking method and storage on the ascorbic acid content of Malaysian leaf vegetables

Ecology of Food and Nutrition ◽

10.1080/03670244.1973.9990313 ◽

1973 ◽

Vol 2 (1) ◽

pp. 35-38 ◽

Cited By ~ 4

Author(s):

M. Caldwell ◽

Yeap Gim‐Sai

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Ascorbic Acid Content ◽

Cooking Method ◽

And Storage ◽

Leaf Vegetables

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Effect of processing and storage of guava into jam and juice on the ascorbic acid content

Plant Foods for Human Nutrition ◽

10.1023/b:qual.0000041161.05123.66 ◽

2003 ◽

Vol 58 (3) ◽

pp. 1-12 ◽

Cited By ~ 21

Author(s):

B. Jawaheer ◽

D. Goburdhun ◽

A. Ruggoo

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Ascorbic Acid Content ◽

Processing And Storage ◽

And Storage

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Postharvest quality and storage life of Kuini (Mangifera Odorata Griff) at different storage temperature

Journal of Advanced Research in Applied Sciences and Engineering Technology ◽

10.37934/araset.21.1.2231 ◽

2020 ◽

Vol 21 (1) ◽

pp. 22-31

Author(s):

O. Zaulia ◽

O. Nur Allisha ◽

M.A.I. Mohd Shukri ◽

M.N. Suriani ◽

W.I. Wan Mahfuzah ◽

...

Keyword(s):

Ascorbic Acid ◽

Acid Content ◽

Storage Temperature ◽

Ascorbic Acid Content ◽

Storage Life ◽

Export Market ◽

Local Market ◽

Storage Duration ◽

Postharvest Handling ◽

And Storage

Mangifera Odorata or locally called Kuini, is a mango species with attractive striking orange flesh and have strong and unique smell, make it special in local market. Research is being carried out in MARDI from seed production to marketing to expose M. odorata to local and export market. Postharvest handling technology is one of importance aspect that has been develop to cater the market needs for commercialization. Proper postharvest handling will reduce postharvest losses, maintain freshness and to prolong storage life to make sure consumer get the premium quality of fruit. In postharvest handling, one of most important factors to maintain quality during handling, distribution and display is storage at the optimum temperature. Effect of different storage temperature on quality and storage life of M. odorata var. Tembaga were carried out. M. odorata at 11 to 12 weeks after fruit set were harvest at MARDI Sintok, Kedah and transported to packinghouse MARDI Serdang for storage study. On arrival at MARDI Serdang, fruit were sorted, washed, drain, packed and stored at different storage temperature (8, 10, 13, 15 and 250C). Visual quality assessment (appearance, disease quality changes), physical (texture, colour (Lightness, hue, chroma)) and chemical (pH, total titratable acidity (TTA), ascorbic acid, soluble solid content (SSC)) analysis were carried out weekly. Results of this study showed that storage duration and different storage duration significantly affected SSC. pH, TTA, chroma of M. odorata. The highest TSS, pH and chroma of M. odorata at 100C and the lowest at 250C. The highest TTA of M. odorata at storage temperature 80C and 130C, and the lowest TTA at 250C. Ascorbic acid content not significantly affected by different storage temperature from 8 to 150C, but significant different compare to ascorbic acid content at ambient storage temperature. Ascorbic acid content of M. odorata significantly lower at 250C compare to storage at 8 C - 150C. Lightness and texture of M. odorata slightly decrease during storage but not significant (P>0.05). Lightness of M. Odorata was not significantly affected by different storage temperature. Hue of M. Odorata significantly affected by storage duration and but not affected by different storage temperature. Hue of M. odorata significantly increased in the first weeks of storage, followed by significant decreased at week 2, maintain until week 4 and significantly decreased at week 5. Quality observed visually showed that freshness of M. Odorata maintain 5 weeks at 80C, 4 weeks at 100C, 2 weeks at 10 – 150C and 1 week at 250C.

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Post Harvest Assessment and Nutritional Evaluation of Different Cultivars of Taro (Colocasia esculenta L. Schott) Grown in the Alluvial Soils of West Bengal, India

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2021/v40i1431397 ◽

2021 ◽

pp. 1-9

Author(s):

Manisha Ch. Momin ◽

Alemmoa R. Jamir ◽

Surajit Mitra

Keyword(s):

Ascorbic Acid ◽

Specific Gravity ◽

Moisture Content ◽

Dry Matter ◽

West Bengal ◽

Titratable Acidity ◽

Matter Content ◽

Reducing Sugar ◽

Total Sugar ◽

Dry Matter Content

Aims: The aim of the study was to evaluate the nutritional content of various cultivars of taro acquired from All India Co-ordinated Research Project (AICRP) on tuber crops. Study design:Completely randomized design (CRD) at 5% level of significance. Place and duration of study: Department of Post Harvest Technology, faculty of Horticulture, Bidhan Chandra KrishiViswavidyalaya, West Bengal, India, between December 2019 and February 2020. Methodology: 8 cultivars of taro were evaluated for their nutritional contents in this study and their physical attributes such as cormel girth, length, specific gravity, number of cormels per plant and weight of cormel as well as yield per hectare was calculated. Chemical attributes such as titratable acidity, starch, ascorbic acid, total phenol and total sugar as well as reducing sugar content in each cultivar was also studied. Results: Analysis of variance showed significant variation among all the tested cultivars. Moisture content, total sugar and starch was recorded to be highest in the cultivar TTR-17-6 (72.233 %, 5.007 % and 31.805 % respectively). Total phenol (188 mg GAE 100 gm-1) and reducing sugar (2.817%) was found to be highest in TTR-17-5. Total soluble solids was highest in TTR-17-7 (3.867 0Brix). Dry matter content was highest in TTR-17-4 (37.333 %) and ascorbic acid was highest in TTR-17-2 (70.093 mg 100 gm-1). Conclusion: The eight cultivars of taro studied were found to be rich in sugars, ascorbic acid, total phenols and starch. They were observed to vary in cormel girth, length, weight, specific gravity, yield, moisture, dry matter content, TSS and titratable acidity. The cultivar TTR-17-6 was found to be very high in starch, total sugar and moisture content. Therefore, this cultivar may be of considerable importance in ameliorating malnutrition in poorly resourced areas of the developing countries. Cultivar TTR-17-2 was found to be high in ascorbic acid and hence can be further used by the plant breeders to develop more cultivars of taro that are rich in such phytochemicals.

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