scholarly journals Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 975
Author(s):  
Hyun Hee Hong ◽  
Mina K. Kim
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Sensory Panel ◽  
Alcohol Content ◽  
Parboiled Rice ◽  
Total Sugar Content ◽  
Sensory Profiles ◽  
Flavor Profile

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

2015 ◽  
Vol 1092-1093 ◽  
pp. 1561-1564
Author(s):  
Hui Yi Yang ◽  
Shu Qin Gu ◽  
Da Xin Lu ◽  
Yu Zhao ◽  
Cui Rong Wu
Keyword(s):  
Moisture Content ◽  
Acid Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Optimal Temperature ◽  
Drying Process ◽  
Tannin Content ◽  
Total Acid ◽  
Total Sugar Content

The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total acid content were 4.83% and 0.24% respectively.

scholarly journals Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

2015 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Heru Prono Widayat
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Quality Analysis ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Total Sugar Content ◽  
Crop Variety

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Nachweis der Zucker in den Thylakoiden von Rhodospirillum rubrum und Rhodopseudomonas viridis

1968 ◽  
Vol 23 (5) ◽  
pp. 671-675 ◽  
Author(s):  
G. Drews
Keyword(s):  
Protein Fraction ◽  
Rhodospirillum Rubrum ◽  
Purple Bacteria ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Phase ◽  
Rhodopseudomonas Viridis ◽  
Total Sugar Content ◽  
Structure Component ◽  
Phenol Water

The thylakoids (chromatophores) of the sulfur-free purple bacteria Rhodospirillum rubrum contain 30% lipids soluble in methanol-chloroform, 46% protein, and 14% carbohydrates. 90% of the total sugar content was glucose, 4% fucose, 5% rhamnose. In the thylakoids of Rhodopseudomonas viridis 3,3% sugar was demonstrable (50% glucose, 17% galactose, 15% rhamnose and 17% mannose). 2-keto-3-desoxy-octonate is a structure component in both organisms. After treatment of thylakoids with phenol/water, the main sugar fraction was in the water phase, although in both organisms 3 to 4% of the protein fraction in the phenol phase consists of sugar.

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