scholarly journals Sensorial, physicist-chemistries and microbiological analyses of samples of honeys produced for Apis mellifera in the region of the Cocais Maranhenses, Maranhão State, Brazil

2021 ◽  
Vol 10 (7) ◽  
pp. e21510716495
Author(s):  
Livia Feitosa Pereira Ferreira ◽  
Ana Lourdes Gomes Bogéa ◽  
Marcelino Santos do Rosário ◽  
Ana Clara Lima Nunes Silva ◽  
Maria Célia Pires Costa
Keyword(s):  
Apis Mellifera ◽  
Temperature Difference ◽  
Reducing Sugars ◽  
High Water ◽  
Total Acidity ◽  
Significant Difference ◽  
Useful Life ◽  
Microbiological Analyses ◽  
Sensorial Analyses ◽  
Average Index

This work had as objective to proceed sensorial analyses, microbiological physical-chemistries and, of comparative form, the honeys, collected for the producers and researcher, of mellifera Apis bee of the cities of Codó and Itapecuru-Mirim, pertaining to the region of the Cocais, Maranhao State.  It observed in the first, collected in such a way for the producer how much for the researcher, presented a bigger water text (average humidity of 21,05%) when compared with the second (20.98%), making it difficult its storage, therefore the high water text of the product diminishes its useful life of shelf. For total acidity, the value highest was for the honey produced in Codó (79.19% to 91.80% b), when compared with the honey produced in Itapecuru-Mirim (37.78% to 48.36% b), what it can be explained by the temperature difference, being higher in Codó, For the values of pH the honey of Itapecuru_Mirim was gotten presenting lower value (3,2).  For reducing sugars, the honey of Itapecuru - Mirim it presented average of next values (64.14% b - 64.20%) to the demanded minimum as standard. For the values of sacarose the samples of Codó, had presented minors average values of (23.59% b 24.29%); in the parameter you sweeten totals the samples of Itapecuru_Mirim presented greater average index (93,73). For the HMF analyses the samples of Codó had presented average values (67,77a the 76,33b). For the too much studied parameters it did not have significant difference between  treatments.

scholarly journals The potential of “umbuzeiro” genotypes for the development of preserves

2021 ◽  
Vol 51 (2) ◽  
Author(s):  
Renata Torres dos Santos e Santos ◽  
Carlos Antônio Fernandes Santos ◽  
Viseldo Ribeiro de Oliveira ◽  
Saulo de Tarso Aidar ◽  
Ana Cecília Poloni Rybka ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Consumer Acceptance ◽  
Soluble Solids ◽  
Semiarid Region ◽  
Total Acidity ◽  
Commercial Sample ◽  
Physico Chemical ◽  
Significant Difference ◽  
Fruit Processing ◽  
Spondias Tuberosa

ABSTRACT: One of the relevant economic importances of the “umbuzeiro” (Spondias tuberosa Arruda) to the northeastern semiarid region of Brazil is the fruit processing to obtaining preserves. However, there are limitations in the production and standardization of this product, such as color, taste and texture, which are problems in the quality, identity, making it harder to achieve new markets. This study was carried out aiming to evaluate the potential of “umbu” genotypes (Access 37, Access 44, BRS 48, BRS 52, BRS 55 and BRS 68) registered by Embrapa in the development of preserves. It was evaluated the product pH, total acidity, water activity, soluble solids, moisture, firmness, color (L*, a*, b*), reducing and non-reducing sugars, vitamin C, syneresis and consumer acceptance regarding the overall impression. The CATA method was applied to describe the sensorial profile of the samples. According to the results, it was observed a significant difference (p≤0.05) in the physico-chemical composition of the samples, being samples produced from the access 37 and BRS 68 more appropriated for processing of preserves (in bars), with greater firmness and less syneresis. Consumers indicated products from the genotypes 37, 44, BRS 52 and BRS 55 as the ones with highest acceptance regarding the overall impression; the consumers associated the samples in different characterizations, associating the access 37 and BRS 68 with the characteristics of firm and delicious; the commercial sample was characterized as acid, adstringent and terrible.

scholarly journals Study on Chemical and Bioactive Components of Different Floral Sources’ Honey in Nepal

2019 ◽  
Vol 11 ◽  
pp. 51-59
Author(s):  
Samiksha Bhattarai ◽  
Ujjwol Subedi ◽  
Uttam Kumar Bhattarai ◽  
Roman Karki ◽  
Pravin Ojha
Keyword(s):  
Antioxidant Activity ◽  
Apis Mellifera ◽  
Brassica Napus ◽  
Chemical Composition ◽  
Honey Bee ◽  
Reducing Sugars ◽  
Fagopyrum Esculentum ◽  
Total Acidity ◽  
Bioactive Components ◽  
Flavonoid Content

Honey samples of commercial honey bee (Apis mellifera) were collected from different bee keepers in Nepal. Total 16 different samples from Dang, Chitwan, Nawalparasi, Sarlahi, Makwanpur and Rautahat districts of Nepal were obtained, representing honey of 4 different floral sources ‘Chiuri’ (Diploknema butyracea), ‘Rudhilo’ (Pogostemon plectranthoides), Mustard (Brassica napus), and Buckwheat (Fagopyrum esculentum). Chemical composition and bioactive components of the honey samples were studied.Moisture content, pH, total acidity of the examined honey samples was found to be in the range of 19.30 ± 0.87 to 20.15 ± 1.39 %, 3.35 ± 0.63 to 4.80 ± 0.15, 109.25 ± 2.06 to 191.25 ± 14.73 meq/kg, respectively. Antioxidant activity, polyphenol, and flavonoid content were found to be in the range of 51.51 ± 4.95 to 97.84 ± 3.75 %, 17.82 ± 1.61 to 59.34 ± 2.77 mg GAE/100g, 1.22 ± 0.65 to 3.86 ± 0.80 mg GAE/100g, respectively. TSS, reducing sugars and HMF content ranged from 77.5 ± 0.46 to 78.0 ± 0.91 oBx, 64.06 ± 1.99 to 70.76 ± 1.26%, and 49.5 ± 4.50 to 214 ± 39.20 mg/kg respectively.

PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF HONEYS CONSUMED BY THE ELDERLY

2020 ◽  
Vol 5 ◽  
Author(s):  
Lusmarina Rodrigues Silva ◽  
Aline Marques Monte ◽  
Rafael Gomes Abreu Bacelar ◽  
Guilherme Antonio Silva Ribeiro ◽  
Aline Maria Dourado Rodrigues ◽  
...  
Keyword(s):  
Health Center ◽  
Reducing Sugars ◽  
The Elderly ◽  
Indicator Bacteria ◽  
Foreign Matter ◽  
Total Sugars ◽  
Significant Contamination ◽  
Almost All ◽  
Microbiological Analyses ◽  
Current Standards

Objective: to analyze physicochemical, microbiological and dirt parameters in marketed honeys, consumed by the elderly cared for at Integrated Health Center in Teresina, Piauí, Brazil. Method: the following analyses were performed: color, water activity, humidity, ash, pH, acidity, reducing sugars, total sugars, apparent sucrose and insoluble solids. Contamination indicator bacteria, mesophilic microorganisms, filamentous fungi and yeasts, as well as dirt and foreign matter, performed in the period from April to June 2016. Results: analyses of ash, pH, acidity and insoluble solids were outside current standards. Microbiological analyses did not present significant contamination. Also, analyses of dirt showed insect fragments, foreign matter in almost all the samples. Conclusion: parameters of ash, pH, acidity and insoluble solids, as well as dirt and foreign matter, indicated that the samples were not in accordance with current legislation. 

Survey of feral honey bee (Apis mellifera) colonies for Nosema apis in Western Australia

2007 ◽  
Vol 47 (7) ◽  
pp. 883 ◽  
Author(s):  
Rob Manning ◽  
Kate Lancaster ◽  
April Rutkay ◽  
Linda Eaton
Keyword(s):  
Apis Mellifera ◽  
Honey Bee ◽  
Western Australia ◽  
Honey Bees ◽  
Nosema Apis ◽  
The South ◽  
South West ◽  
Feral Populations ◽  
Significant Difference

The parasite, Nosema apis, was found to be widespread among feral populations of honey bees (Apis mellifera) in the south-west of Western Australia. The location, month of collection and whether the feral colony was enclosed in an object or exposed to the environment, all affected the presence and severity of infection. There was no significant difference in the probability of infection between managed and feral bees. However, when infected by N. apis, managed bees appeared to have a greater severity of the infection.

scholarly journals Thermoregulation in colonies of africanized and hybrids with Caucasian, Italian and Carniolan Apis mellifera honey bees

1999 ◽  
Vol 42 (4) ◽  
Author(s):  
Vagner de Alencar Arnaut de Toledo ◽  
Regina Helena Nogueira-Couto
Keyword(s):  
Apis Mellifera ◽  
Honey Bees ◽  
Maximum Temperature ◽  
Tropical Region ◽  
Internal Temperature ◽  
Africanized Honey Bees ◽  
Significant Difference ◽  
The Mean ◽  
One Year ◽  
Brood Nest

This experiment was carried out to study the internal temperature regulation of a colony of Africanized honey bees (AFR), compared with hybrid Caucasian (CAU), Italian (ITA), and Carniolan (CAR) bees, during the period of one year and different size hives located in a sub-tropical region. The instant internal temperature, 33.7 ± 1.5° C for the AFR, 33.5 ± 1.4° C for the CAU, 33.7 ± 1.5° C for the ITA and 33.8 ± 1.4° C for the CAR, did not show any significant difference (P>0.05). The maximum temperature (36.1 ± 2.3° C) was statistically different (P<0.05) from the minimum (27.6 ± 5.3° C). There was no difference (P>0.05) in the mean internal temperature, between the nucleus (31.7 ± 6.3° C) and the brood nest (32.1 ± 5.3° C) measured between two and four o'clock in the afternoon.

The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread

2019 ◽  
Vol 49 (4) ◽  
pp. 517-527 ◽  
Author(s):  
Katira da Mota Huerta ◽  
Caroline Pagnossim Boeira ◽  
Marcela Bromberger Soquetta ◽  
Jamila dos Santos Alves ◽  
Ernesto Hashime Kubota ◽  
...  
Keyword(s):  
Design Methodology ◽  
Nutritional Assessment ◽  
Sensory Properties ◽  
Gluten Free ◽  
Main Ingredient ◽  
Sensorial Analysis ◽  
Content Type ◽  
Significant Difference ◽  
Nutritional Characteristics ◽  
Sensorial Analyses

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Utjecaj prorjeđivanja grozdova na kakvoću mošta kultivara Chardonnay u kutjevačkom vinogorju

2021 ◽  
Vol 82 (4) ◽  
pp. 173-184
Author(s):  
Valentina Obradović ◽  
Brankica Svitlica ◽  
Maja Ergović Ravančić ◽  
Svjetlana Škrabal ◽  
Helena Marčetić ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sugar Content ◽  
Amino Nitrogen ◽  
Ammonia Nitrogen ◽  
Ammonium Nitrogen ◽  
Total Acidity ◽  
Number Of Clusters ◽  
Cluster Mass ◽  
Significant Difference ◽  
Cluster Thinning

Kutjevo wine-hills are located on southern slopes of Papuk and Krndija mountains. The area is the most famous by production of Graševina grapes, but increasing share of other varieties cannot be ignored. Chardonnay is the most widespread variety all over the world, and in Požeško-slavonska county is represented by 5 % of total vineyards area. The aim of this research was to determine the influence of cluster thinning in Kutjevo wine-hills on maturation and must quality of Chardonnay grapes. Research was conducted in 2020 in Podgorje location (Kutjevo wine-hills). Experiment was established by a randomized block schedule in two treatments with three repetitions. Five vines in a row makes one repetition. The following parameters have been determined: sugar content and total acidity in grapes in period of one month before harvest, number of clusters per vine, cluster mass, mass of 100 berries, density, total acidity, volatile acidity, tartaric acid, malic acid, lactic acid, pH, reducing sugars, extract, glucose, fructose, glycerol, alfa amino nitrogen, ammonia nitrogen and potassium. Results have showed that cluster thinning had a significant influence on cluster mass and number of clusters per vine, but majority of chemical parameters were not significantly different between two treatments. Statistically significant difference was only in case of pH, lactic acid and ammonium nitrogen

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals PRE AND POSTPRANDIAL THERMOGRAPHIC PROFILE OF GREEN IGUANAS (IGUANA IGUANA)

2016 ◽  
Vol 73 (2) ◽  
pp. 425
Author(s):  
Simona Rusu ◽  
Zdenek Knotek ◽  
Radu Lacatus ◽  
Ionel Papuc
Keyword(s):  
Heat Transfer ◽  
Body Temperature ◽  
Temperature Difference ◽  
The Body ◽  
Significant Difference ◽  
Before And After ◽  
Significant Temperature ◽  
Green Iguanas ◽  
The Right ◽  
Head Temperature

Abstract The body temperature of 10 clinically healthy green iguanas (Iguana iguana) was measured using a thermographic camera (FLIR E6, Flir Systems Sweden) before and after the food was offered. For each animal there were performed a total of 6 measurements (3 before feeding and 3 after the food was offered). The purpose of this experiment was to observe the thermographic pattern of the body before and after the feeding, since herbivore reptiles tend to bask after the feeding to increase the body temperature that will help them afterwards digest the food. The animals were housed in individual vivariums with every animal having a basking spot available. The pictures were taken outside the vivarium in an adjacent room. The animals were handled with gloves and transported in a cardboard box in order to avoid heat transfer between the handler and the iguana that would have produced thermal artefacts. Each individual was placed on a table on a styrofoam slate, again, to avoid the heat transfer between the table and the animal`s body. For each animal a total of 4 pictures were taken (up, front, left and right). The pictures were analysed with the FLIR Tools program that is provided by the manufacturer and 3 temperatures were taken into consideration (the head temperature, body temperature on the right side and body temperature on the left side). The temperatures were compared between them and with the temperature of the vivariums that consisted of the average between the temperature in 3 different spots (basking spot, the feeding bowl site and the coldest spot) measured with an infrared thermometer GM300 (Benetech, China). The temperature of the body was dependent on the vivarium temperature and it was a significant temperature difference between the measurements before the feeding and after the feeding. Also we discovered a significant difference between the head temperature and the body temperature on the left side before the feeding that disappeared after the animals ate. There was also a significant difference between the temperature on right side and on left side of the animals both before and after the feeding. No significant temperature difference was observed between the head and the right side of the body neither before nor after the feeding.

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