Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

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Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/11.2/151-157 ◽

2020 ◽

Vol 11 (2) ◽

pp. 151-157

Author(s):

Rohit Kumar Maurya ◽

Devendra Kumar ◽

Devendra Singh ◽

Vipin Kumar Verma

Keyword(s):

Sensory Quality ◽

Storage Period ◽

Quality Attributes ◽

Sensory Characteristics ◽

Maximum Hardness ◽

Textural Characteristic ◽

Overall Acceptability ◽

Texture Analyzer ◽

Textural Quality ◽

Sensory Score

Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.

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Effect of Coagulants on the Yield and Quality of Chhana and Rasogolla

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-139 ◽

2019 ◽

Vol 38 (03) ◽

Author(s):

Jahura Begum ◽

Md Nurul Islam ◽

Md Harun-ur Rashid ◽

Md Nozmul Hasssan ◽

Md Zakirul Islam ◽

...

Keyword(s):

Citric Acid ◽

Significant Influence ◽

Sensory Quality ◽

Titratable Acidity ◽

Sensory Attributes ◽

Total Solids ◽

Yield And Quality ◽

Sensory Score ◽

Milk Solids

A study was carried out to investigate the effect of different coagulants on the recovery of milk solids, yield and sensory quality of Chhana and the resultant Rasogolla. Six type of coagulants comprising of sour whey (0.5%, 1.0% acidity), citric acid (0.5%, 1.0% acidity) and blend of sour whey and citric acid (0.5%, 1.0% acidity) were used to prepare Chhana followed by sweet meat Rasogolla. The nonsignificant yield of chhana was found by the use of different coagulants; however it had a significant influence on the fat and total solids (TS) recoveries ranges from 90.5 to 93.8%; 42 to 44% of milk for chhana, respectively. The highest mean yield, fat recovery and TS recovery were recorded for B type chhana prepared using 1% sour whey as coagulant. Rasogollas prepared using varying coagulants did not have any significant influence on any of the sensory attributes of product studied. Rasogolla prepared from chhana made using 1% sour whey as coagulant had the highest overall sensory score. It is recommended to employ sour whey with 1.0 % of titratable acidity as coagulating agent in the preparation of Rasogolla.

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Appraisal of Traditional Technologies in the Processing and Utilisation of Mumu. A Cereal Based Local Food Product

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.9.1325 ◽

2005 ◽

Vol 5 (9) ◽

pp. 01-17

Author(s):

Ingbian EK ◽

◽

Akpapunam M.A

Keyword(s):

Nutritional Quality ◽

Nutritional Value ◽

Sensory Quality ◽

Cold Water ◽

Food Product ◽

Quality Attributes ◽

Raw Material ◽

Food Hygiene ◽

Adults And Children ◽

Production Practices

A survey on the production practices and mode of utilization of mumu – a traditional, ready-to-eat Nigerian cereal-based food product - was conducted to be able to provide information that would be used to improve on the processing, nutritional quality and acceptability of the product. 83 % of respondents indicated the use of maize as the raw material for mumu processing, while 35 % also use sorghum. The procedure adopted for mumu processing varies from one processor to another. Based on pre-process operations, three procedures were identified for the production of mumu, namely; sprinkling the grains with water before roasting, steeping the grains overnight before roasting, and parboiling of the grains before roasting. The roasted grains are milled to produce a roasted meal (mumu) which is reconstituted in the ratio of 2:1 (meal: water) and consumed by both adults and children. The study indicates that of the more than 70 % of mumu processors, 92 % are females, mostly (> 60 %) from the age of 36 years and above, are not well educated and therefore, ill-equipped to appreciate modern methods of food hygiene, handling and processing. The study also indicates that the traditional methods used in the processing of mumu are not standardized. Subsequently, product quality attributes such as colour, texture and flavour have not been well defined and are non-uniform. The study shows that mumu is usually reconstituted in cold water with sugar or honey added to taste. The product is usually served in the afternoon and provides an immediate source of energy as well as refreshment. Mumu as a food product has great potential, but is currently underutilized and neglected. Factors contributing to lack of consumer appeal of mumu include; inadequate hygienic practices during and after processing, low nutritional value, variable sensory quality attributes and unattractive presentation. This study presents approaches such as supplementation with oilseeds, and/or legumes and standardization of processing methods to improve on the nutritional quality and methods of processing and utilization of mumu.

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Faculty Opinions recommendation of Split-dose picosulfate, magnesium oxide, and citric acid solution markedly enhances colon cleansing before colonoscopy: a randomized, controlled trial.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.718042451.793480724 ◽

2013 ◽

Author(s):

Venkataraman Subramanian

Keyword(s):

Randomized Controlled Trial ◽

Citric Acid ◽

Acid Solution ◽

Magnesium Oxide ◽

Controlled Trial ◽

Citric Acid Solution ◽

Split Dose ◽

Colon Cleansing ◽

Randomized Controlled

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Nondestructive Quality Evaluation of Tomatoes

HortScience ◽

10.21273/hortsci.33.3.544c ◽

1998 ◽

Vol 33 (3) ◽

pp. 544c-544

Author(s):

A. Hakim ◽

A. Purvis ◽

E. Pehu ◽

I. Voipio ◽

E. Kaukovirta

Keyword(s):

Quality Evaluation ◽

Tomato Fruit ◽

Quality Attributes ◽

Internal Quality ◽

Attractive Alternative ◽

Fluorescence Techniques ◽

Nondestructive Quality ◽

Alternative Techniques ◽

Evaluation Techniques

Both external and internal quality of fruits such as tomatoes can be evaluated by different methods, but all most all of the methods are destructive. For this reason, there is a need to reassess some of the alternative techniques. Nondestructive quality evaluation is an attractive alternative. The principles of different nondestructive quality evaluation techniques such as optical, physical, and fluorescence techniques applied to tomato fruit is explained. Successful application of these techniques that could be used for evaluation of different quality attributes are illustrated. The advantages of nondestructive quality evaluation techniques are that they are very fast, easy, labor- and time-intensive, and inexpensive. These techniques could also be useful to evaluate the quality of other vegetables.

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Solubility of Phosphorus in Citric Acid Solution as an Index of Biological Availability

Japanese poultry science ◽

10.2141/jpsa.16.290 ◽

1979 ◽

Vol 16 (5) ◽

pp. 290-292 ◽

Cited By ~ 3

Author(s):

Minoru YOSHIDA ◽

Michiyuki ISHIKAWA ◽

Hiroki NAKAJIMA ◽

Saburo HOTTA

Keyword(s):

Citric Acid ◽

Acid Solution ◽

Biological Availability ◽

Citric Acid Solution

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Portable near Infrared Spectroscopy as a Tool for Fresh Tomato Quality Control Analysis in the Field

Applied Sciences ◽

10.3390/app11073209 ◽

2021 ◽

Vol 11 (7) ◽

pp. 3209

Author(s):

Karla R. Borba ◽

Didem P. Aykas ◽

Maria I. Milani ◽

Luiz A. Colnago ◽

Marcos D. Ferreira ◽

...

Keyword(s):

Citric Acid ◽

Near Infrared ◽

Prediction Models ◽

Quality Attributes ◽

Internal Quality ◽

Control Analysis ◽

Tomato Quality ◽

Wide Range ◽

Different Types ◽

Fresh Tomato

Portable spectrometers are promising tools that can be an alternative way, for various purposes, of analyzing food quality, such as monitoring in a few seconds the internal quality during fruit ripening in the field. A portable/handheld (palm-sized) near-infrared (NIR) spectrometer (Neospectra, Si-ware) with spectral range of 1295–2611 nm, equipped with a micro-electro-mechanical system (MEMs), was used to develop prediction models to evaluate tomato quality attributes non-destructively. Soluble solid content (SSC), fructose, glucose, titratable acidity (TA), ascorbic, and citric acid contents of different types of fresh tomatoes were analyzed with standard methods, and those values were correlated to spectral data by partial least squares regression (PLSR). Fresh tomato samples were obtained in 2018 and 2019 crops in commercial production, and four fruit types were evaluated: Roma, round, grape, and cherry tomatoes. The large variation in tomato types and having the fruits from distinct years resulted in a wide range in quality parameters enabling robust PLSR models. Results showed accurate prediction and good correlation (Rpred) for SSC = 0.87, glucose = 0.83, fructose = 0.87, ascorbic acid = 0.81, and citric acid = 0.86. Our results support the assertion that a handheld NIR spectrometer has a high potential to simultaneously determine several quality attributes of different types of tomatoes in a practical and fast way.

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