scholarly journals The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

2020 ◽  
Vol 4 (1) ◽  
pp. 12 ◽  
Author(s):  
Anna Michalska-Ciechanowska ◽  
Joanna Majerska ◽  
Jessica Brzezowska ◽  
Aneta Wojdyło ◽  
Adam Figiel
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Chemical Properties ◽  
Raw Material ◽  
Cranberry Juice ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Health Promoting ◽  
Total Polyphenolic Content

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

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.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

The redispersibility and physico-chemical properties of freeze-dried colloidal microgels

1998 ◽  
Vol 137 (1-3) ◽  
pp. 155-164 ◽  
Author(s):  
C.B. Agbugba ◽  
B.A. Hendriksen ◽  
B.Z. Chowdhry ◽  
M.J. Snowden
Keyword(s):  
Chemical Properties ◽  
Physico Chemical ◽  
Freeze Dried

Influence of type of amphora on physico-chemical properties and antioxidant capacity of ‘Falanghina’ white wines

2014 ◽  
Vol 146 ◽  
pp. 226-233 ◽  
Author(s):  
Antonietta Baiano ◽  
Gabriella Varva ◽  
Antonio De Gianni ◽  
Ilaria Viggiani ◽  
Carmela Terracone ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Chemical Properties ◽  
White Wines ◽  
Physico Chemical

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

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.

Classification of Natural and Thermo-Modified Peat by Class-Modeling Techniques

2016 ◽  
Vol 683 ◽  
pp. 596-600
Author(s):  
Aleksey Zarubin ◽  
Natalia Chukhareva
Keyword(s):  
Latent Variables ◽  
Chemical Properties ◽  
Component Composition ◽  
Thermal Modification ◽  
Raw Material ◽  
Data Matrix ◽  
Prediction Errors ◽  
Physico Chemical ◽  
Modeling Techniques

Significant attention is paid to the production of peat-based materials in modern days. The study explores the influence of natural peat thermal modification on its properties by applying class-modeling techniques. Modification of different types of peat is achieved by heating at 250 °C. The set of peat properties such as component composition, g-factor and IR-spectra is used to obtain data matrix. It is shown that class-modeling techniques, such as partial least-squares discriminant analysis (PLS-DA) and simple independent modeling of class analogy (SIMCA), allow estimating peat class (natural or modified) by a set of properties without prediction errors by using three latent variables. According to the results of classification, it is established that thermal modification can be considered as a means of regulating the composition and physico-chemical properties of natural peats as a raw material

scholarly journals Effect of Temperature and Slice Size on Avocado Pulp Drying Rate and Oil Yield

2013 ◽  
Vol 34 (2) ◽  
pp. 116-124
Author(s):  
Abraham T. Temu
Keyword(s):  
Moisture Content ◽  
Chemical Properties ◽  
Oil Yield ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
Seed Oils ◽  
Slice Thickness ◽  
Physico Chemical ◽  
Thin Layer Drying ◽  
Drying Models

The effect of temperature and slice thickness on avocado pulp drying rate and oil yield was determined at 50 o C, 60 o C and 70 o C. Pulp slices of 2mm and 5 mm thick were used. The avocado pulp was found to contain 74-75% (wet basis) water, which makes extraction of oil by both chemical and mechanical means difficult. Experimental results showed that oil yield increased with decreasing moisture content reaching a yield of 61% at 10% moisture content. The rate of drying increased with temperature, but decreased with slice thickness. The drying data obtained agreed well with several thin-layer drying models. The models showed that the characteristic drying constant increased linearly with drying temperature and decreased with slice thickness. The Physico-chemical properties of the obtained oil compared favorably with those obtained from other conventional seed oils.

scholarly journals PENINGKATAN DAYA SAING KEDELAI LOKAL TERHADAP KEDELAI IMPOR SEBAGAI BAHAN BAKU TEMPE MELALUI PEMETAAN FISIKO-KIMIA

AGROINTEK ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 57-66
Author(s):  
Kukuk Yudiono
Keyword(s):  
United States ◽  
Bulk Density ◽  
Seed Size ◽  
Trial Design ◽  
Chemical Properties ◽  
The United States ◽  
Raw Material ◽  
Swelling Power ◽  
Physico Chemical

The main problem encountered in the production of tempeh was its raw material, namely soybeans dominated by soybean supplied from other countries, mainly dominated by imported products from the United States. The majority of tempeh craftsmen's perception is that imported soybeans are superior to local soybeans. This is of course unfortunate because it will further aggravate the competitiveness of local soybeans. This research was conducted to explore the advantages of local soybeans, especially from the physico-chemical aspects of imported soybeans. The research objective was to map the physico-chemical properties of local and imported soybeans as raw material for tempeh. One factor trial design was used, with soybean varieties (4 local and 1 imported) as a factor. Variables observed included: antioxidant, bulk density, swelling power, plant quality, seed size, WAI, WSI, protein, yield, and density. The results obtained: 1) antioxidant : Devon 1 imported soybeans, 2) bulk density: fourth of local soybeans = imported soybeans, 3) swelling power : Argomulyo = imported soybeans, 4) quality of  cooking: fourth of  local soybeans imported soybeans, 5) seed size : Grobogan and Argomulyo imports, 6) WAI:  Argomulyo and Demas imported soybeans, 7) WSI: Devon = imported soybeans, 8) protein: Grobogan and Detam imported soybeans, 9) density:  Bromo imported soybeans, 10) extraction value: Anjasmoro, Argomulyo, and Grobogan imported soybeans.

scholarly journals Extraction, Charaterization and Preparation of Soap from Legenaria siceraria Seed Oil

2020 ◽  
pp. 1-6
Author(s):  
Williams Nashuka Kaigama ◽  
Abu Emmanuel Benjamin ◽  
Ibrahim Usman ◽  
Thankgod Daniel
Keyword(s):  
Vegetable Oil ◽  
Seed Oil ◽  
Foam Height ◽  
Palm Kernel ◽  
Chemical Properties ◽  
Acid Value ◽  
Raw Material ◽  
Lagenaria Siceraria ◽  
Saponification Value ◽  
Physico Chemical

Due to the high demand for vegetable oil by soap industries, the quest for alternative raw material is on the increase. In this study, vegetable oil was extracted from the underutilise seeds of Lagenaria siceraria using n-hexane; The Physico-chemical properties of the oil were analysed: iodine value 65 Ig/100 g, acid value 2.50 mg/KOH/g, saponification value 256 mgKOH/g, pH 6.20, specific gravity 0.902, the refractive index of 1.47 and oil yield 52%. The properties of the oil were compared with oil extracted from other sources. The properties of the oil suggest it can use for both commercial and industrial purposes. The extracted oil was then used to prepared soap and its properties were compared with the properties of soaps prepared from other oils. The physicochemical parameters of the prepared soaps which include foam height, hardness, pH and cleansing power were evaluated. The soap made from Lagenaria siceraria seeds oil has foam height of 2.0 cm lower than palm kernel oil (2.1 cm) and higher than soya beans (0.55 cm). Soap made from Lagenaria siceraria seed oil has an appreciable degree of hardness and good cleansing power compared to soaps prepared from other oils. The pH of all the soaps prepared is within the standard of the regulating agency in Nigeria. From the result obtained, it shows the underutilised Lagenaria siceraria seed oil can use as an alternative raw material in the commercial production of soap.

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