Prebiotic Beverage from Smallanthus Sonchifolius Sweetened with Stevia

2020 ◽  
pp. 23-29
Author(s):  
Elizabét Contreras Prado ◽  
Paola Purisaca-Salinas ◽  
Cesar Moreno-Rojo ◽  
Jhoseline Guillén-Sánchez
Keyword(s):  
Sensory Analysis ◽  
Color Index ◽  
Physicochemical Characteristics ◽  
Optimal Treatment ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Smallanthus Sonchifolius ◽  
Instrumental Color ◽  
Randomized Design ◽  
Selection Of

The objective of this study was to develop a prebiotic beverage from yacon and pineapple sweetened with stevia. Nine functional beverage formulations were prepared. The yacon and the pineapple were incorporated in three proportions, P1: 30-70, P2: 50-50 and P3: 70-30, respectively. The selection of the optimal treatment was made by sensory analysis. The physicochemical analyzes of the optimal formulation evaluated were pH, acidity, total soluble solids, instrumental color and % Fructo oligosaccharides (FOS) (1-Kestose and Nystose). For the interpretation of results, a randomized design with a 3 x 3 factorial arrangement was used. Beverages P1 and P2, obtained the highest score on a scale of 9 points (p> 0,05); however, the latter had a higher percentage of FOS (0,19%). The beverage presented the following physicochemical characteristics, pH: 3,58 ± 0,03, Total soluble solids: 5 ± 0,01 ° Brix, Acidity: 0,36 ± 0,01%, Density: 1,02 ± 0,01g / ml, Viscosity: 13,55 ± 0,15 cP, Color Index: -14,03 ± 1,65 and FOS (1-Kestose: 0,06% and Nystose: 0,13%).

scholarly journals PENGARUH LAMA PEREBUSAN TERHADAP KARAKTERISTIK LOLOH DON PIDUH (Centella asiatica L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 189
Author(s):  
I Gusti Ngurah Arry Putra ◽  
Ni Luh Ari Yusasrini ◽  
I Wayan Rai Widarta
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Centella Asiatica ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Randomized Design

This study aims to determine the effect of boiling time to the characteristics of loloh don piduh (Centella asiatica L.) and the appropriate boiling time to produce loloh don piduh with the best characteristics. The experimental design used was a complete randomized design with 6 treatment levels: T1 (25 minutes), T2 (40 minutes), T3 (55 minutes), T4 (70 minutes), T5 (85 minutes) and T6 (100 minutes). The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The boiling time had a very significant effect on antioxidant activity, vitamin C levels, and the level of panelist preferences for taste and overall acceptance of loloh don piduh. Boiling time had a significant effect on total soluble solids (TSS) of loloh don piduh. Boiling time had no significantly affect on panelist preferences for the color and flavor of loloh don piduh. 25 minutes boiling time had produced loloh don piduh with the best characteristics of: antioxidant activity 90,82%, vitamin C levels  0,11%, total soluble solids (TSS) of 2o brix, panelist preferences for color, flavor, taste, and overall acceptance was preferred.

scholarly journals THE EFFECTS OF ADDING SOY FIBER TO WHEAT SPAGHETTI

2012 ◽  
Vol 30 (2) ◽  
Author(s):  
ALINE BENEDETTI-BORDIN ◽  
VÂNIA FERREIRA ROQUE-SPECHT
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Sensory Analysis ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Volume Loss ◽  
Falling Number ◽  
Cooking Water ◽  
Development Stability ◽  
Fiber Addition

This study has evaluated the effects of adding 4%, 6% and 8% soy fiber to wheat pasta for the production of dry wheat spaghetti. The properties of the mixture were evaluated for humidity, falling number, ashes, color, retained gluten, and subjected to farinograph (water absorption, development, stability) and extensograph analyses (resistance and extensibility). The spaghetti was evaluated with cooking tests (performance, increased volume, loss of soluble solids to cooking water) and sensory analysis. The addition of soy fiber to wheat flour resulted in mixtures with rheological and physicochemical characteristics suitable for the production of wheat spaghetti, enhancing performance and reducing the loss of soluble solids to the cooking water. The sensory analysis showed that, for all parameters tested, panelists favored mixtures with up to 6% soy fiber addition.

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS OF BILIMBI (Averrhoa bilimbi L.)

2001 ◽  
Vol 23 (2) ◽  
pp. 421-423 ◽  
Author(s):  
VERA LÚCIA ARROXELAS GALVÃO DE LIMA ◽  
ENAYDE DE ALMEIDA MÉLO ◽  
LUECI DOS SANTOS LIMA
Keyword(s):  
Vitamin C ◽  
Oxalic Acid ◽  
Weather Conditions ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Total Soluble Solids ◽  
Maturity Stages ◽  
One Year

The aimed of this work was to investigate the effects of maturity stages on the physicochemical characteristics of bilimbi (Averrhoa bilimbi L.) which were cultivated in Recife-PE. During one year, the fruits were harvested from five different trees (unidentified variety) in mature and half-mature stages. They were analysed on total soluble solids (TSS), oxalic acid and vitamin C. Ripe fruits had the highest levels of TSS and vitamin C and lowest levels of oxalic acid, independently of weather conditions. The results showed that maturity stage influenced on physicochemical characteristics of bilimbi fruits.

scholarly journals Potential of figs from cultivars grown in subtropical regions for canning purposes

2019 ◽  
Vol 54 ◽  
Author(s):  
Paula Nogueira Curi ◽  
Guilherme Locatelli ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Luiz Antônio de Pádua Filho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ficus Carica ◽  
Soluble Solids ◽  
Unit Mass ◽  
Total Soluble Solids ◽  
Texture Profile ◽  
Total Titratable Acidity ◽  
Color Texture

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals BEBIDAS FERMENTADAS A PARTIR DE FRUTOS TROPICAIS

2002 ◽  
Vol 20 (2) ◽  
Author(s):  
CELLI RODRIGUES MUNIZ ◽  
MARIA DE FATIMA BORGES ◽  
FERNANDO ANTÔNIO PINTO DE ABREU ◽  
RENATA TIEKO NASSU ◽  
CLAISA ANDRÉA SILVA DE FREITAS
Keyword(s):  
Sensory Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Annona Squamosa ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Fermented Beverages ◽  
Spondias Purpurea ◽  
Active Dry Yeast ◽  
Hancornia Speciosa

Este estudo teve como objetivo elaborar e caracterizar bebidas fermentadas de ata ( Annona squamosa L.), cirigüela ( Spondias purpurea L.) e mangaba ( Hancornia speciosa Gom.), utilizando leveduras comerciais. A partir das polpas dos frutos foram formulados mostos com teores de sólidos solúveis de 16 ºBrix. Esses foram inoculados com levedura seca ativa, estirpe S. cerevisiae var. bayanus e fermentados entre 18 e 21 ºC. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de pH, acidez titulável, teor de sólidos solúveis totais, açúcares totais e teor alcoólico. As bebidas obtidas foram avaliadas quanto às características químicas, físico-químicas e sensoriais. O mosto de ata apresentou fermentação rápida, atingindo estabilização dos teores alcoólico, sólidos solúveis e açúcares totais no sexto dia de fermentação, tendo o processo terminado no décimo segundo dia. A fermentação do mosto de mangaba foi relativamente rápida, com início da fase tumultuosa no terceiro dia e término do processo no décimo oitavo dia. O mosto de cirigüela apresentou fermentação lenta, estabilizou-se a partir do décimo dia com término do processo após o vigésimo dia. As bebidas atingiram teores alcoólicos de 8,4 ºGL (ata), 9,8 ºGL (mangaba) e 10,0 ºGL (cirigüela). Os resultados da análise sensorial demonstraram melhor desempenho da bebida fermentada de mangaba, tanto para a aceitação global quanto para a intenção de compra, sendo a mais indicada para a obtenção da bebida fermentada. TROPICAL FRUITS FERMENTED BEVERAGES Abstract This work had as objective to elaborate and characterize fermented beverages made from sugar apple ( Annona squamosa L.), red mombin ( Spondias purpurea L.) and mangaba ( Hancornia speciosa Gom.), by using commercial dry yeasts. Pulp fruits were used to formulate musts with soluble solids contents at 16 ºBrix. This were inoculated with the active dry yeast, S. cerevisiae var . bayanus and fermented at 18 to 21 ºC. Samples of musts were collected daily for monitoring pH, titratable acidity, total soluble solids content, total sugars and alcohol content. The obtained beverages were characterized by physical, chemical, physico-chemical and sensory analysis. The sugar apple must presented faster fermentation, reaching stabilization of alcohol, total soluble solids and total sugars contents in the sixth day of fermentation, being the process finished in twelve days. Mangaba must fermentation was relatively rapid, with tumultuous phase starting at the third day and finishing after 18 days. The slowest fermentation occurred in the red mombin must, which begun only after 10 days and finished after 20 days. Alcohol contents obtained were 8,4 ºGL (sugar apple), 9,8 ºGL (mangaba) and 10,0 ºGL (red mombin). Results from sensory analysis showed that mangaba fermented beverage was the most accepted as so in overall acceptance as in purchase intent test, indicating a promissory utilisation of this fruit.

scholarly journals Effect of partial substitution of milk by whey on the sensory and physicochemical characteristics of quinoa ice cream

2020 ◽  
Vol 8 (1) ◽  
pp. 6
Author(s):  
Jhoseline S. Guillen ◽  
Noemí J. Aranda
Keyword(s):  
Sensory Analysis ◽  
Statistical Significance ◽  
Research Work ◽  
Ice Cream ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Partial Substitution ◽  
Hedonic Scale ◽  
Solids Content

In the present research work, the objective was to evaluate the effect of partial substitution of milk by whey in the sensory and physicochemical characteristics of quinoa ice cream. Four formulations with different concentrations of whey (0, 25, 75 and 100%) were made. The sensory analysis of the formulations was carried out with 31 panelists using a five-point hedonic scale that allowed the taste, aroma, color, and sweetness of the ice cream to be evaluated. The physicochemical characteristics of the formulation that obtained the highest score in the sensory analysis were evaluated for 40 days. The characteristics consisted of the determination of acidity, pH, soluble solids content and overrun percentage. A statistical analysis was performed to evaluate the means and statistical significance of sensory and physicochemical characteristics. The F1 formulation obtained the highest score in the perception of taste, aroma and color, compared to the control formulation F0 (p <0.05). The 40-day storage of ice cream with 25% whey and 75% milk (F1), showed an increase in acidity and pH, and a decrease in the percentage of overrun. The content of soluble solids remained constant from day 10. In conclusion, whey can be a substitute for milk in the elaboration of ice cream at a level of 25%, improving the taste and aroma of the product, also of nutritional quality, since it has a higher protein content than milk.

scholarly journals Effect of Post-Harvest Dipping and Various Packaging Materials on Quality Traits of Mandarin (Citrus Reticulata Blanco.)

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Anup Paudel ◽  
Dhruba Baral ◽  
Himal Acharya ◽  
Madhav Dhital
Keyword(s):  
Shelf Life ◽  
Soluble Solids ◽  
Packaging Materials ◽  
Quality Traits ◽  
Total Soluble Solids ◽  
Post Harvest ◽  
Titrable Acidity ◽  
Randomized Design ◽  
And Control ◽  
Juice Content

AbstractAn experiment was carried out to study the effect of post-harvest dipping and various packaging materials on quality traits of mandarin at the laboratory of Project Implementation Unit (Citrus zone) Udayapur, Katari from January to February 2019. The parameters observed were physiological loss in weight, juice content, titrable acidity, total soluble solids, TSS/TA ratio and shelf life. The packaging materials include individual newspaper wrapping, perforated polyethene and corrugated box. Gibberellic acid with a concentration of 100 ppm was used as a dipping material. The experiment was laid out in Completely Randomized Design (CRD) with 8 treatment replicated 3 times. The result showed that among eight treatments combination, fruits treated with GA3 in combination with perforated polyethene recorded minimum physiological loss in weight (1.99%) and control (19.08%). High retention of juice content (40.30%), total soluble solids(12.83 brix) and titrable acidity (0.60%) was recorded in fruits treated with GA3 in combination with perforated polyethene in 24 days of storage. Fruits treated with GA3 in combination with perforated polyethene attained shelf life of 48 days followed by perforated polyethene with a shelf life of 44 days. Finding of the experiment may prove to be helpful in rural area to store mandarin with minimum loss as markets are far from the village.

scholarly journals Postharvest Quality of Beetroots Grown Under Different Irrigation Depths and Ascorbic Acid Doses

2019 ◽  
Vol 11 (16) ◽  
pp. 180
Author(s):  
Anderson Carlos de Melo Gonçalves ◽  
Toshik Iarley da Silva ◽  
José Sebastião de Melo Filho ◽  
Joana Gomes de Moura ◽  
Leonardo Vieira de Sousa ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Ascorbic Acid ◽  
Polynomial Regression ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Mineral Matter ◽  
Total Soluble Solids ◽  
Randomized Design

Beetroot (Beta vulgaris L.) is a culture of great demand in Brazil due to its high nutritional value. However, water availability is a determining factor on its production. An alternative to reduce the damage caused by water stress is to apply organic solutes, such as ascorbic acid. The purpose hereof was to evaluate the postharvest quality of beetroots grown under different irrigation depths and ascorbic acid doses. The experiment was carried out in the Human, Social, and Agricultural Center&rsquo;s Postharvest Physiology and Technology Laboratory of the Federal University of Para&iacute;ba, Bananeiras, Para&iacute;ba, Brazil, in a completely randomized design with five doses of ascorbic acid (0.00, 0.29, 1.00, 1.71, and 2.00 mM) and five irrigation depths (40.0%, 51.6%, 80.0%, 108.4%, and 120.0% of the evapotranspiration), combined according to each Box Central Compound experimental matrix, totaling nine treatments with five repetitions. The variables total soluble solids, electrical conductivity, hydrogenation potential, titratable acidity, total soluble solids and titratable acidity ratio, moisture, dry matter, and mineral matter were evaluated. The data were submitted for analysis of variance and polynomial regression. There was a significant interaction between the irrigation depths and the ascorbic acid doses in every variable, except for electrical conductivity and mineral matter. The postharvest characteristics of beetroots improved with applications of ascorbic acid doses in the thinner irrigation depths. The greatest dose of ascorbic acid (2 mM) in the thinner irrigation depth (40%) increases the postharvest quality of beet tuberous roots.

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