Citric Acid Sweet Potato Extraction Beverages Containing Grape Juice and Fermented Glutinous Rice Syrup

2012 ◽  
Vol 11 (4) ◽  
pp. 353-359 ◽  
Author(s):  
C. Teangpook ◽  
W. Panthavee ◽  
W. Puminat ◽  
V.N. Thalang
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Grape Juice ◽  
Glutinous Rice

scholarly journals Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

2021 ◽  
Vol 3 (1) ◽  
pp. 10-15
Author(s):  
Greta Jatiyati ◽  
Benedieta Prytania Jessica ◽  
Renny Indrawati
Keyword(s):  
Marketing Strategy ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Health Benefits ◽  
Health Benefit ◽  
Yeast Fermentation ◽  
Potential Health ◽  
Glutinous Rice ◽  
Purple Sweet Potato

Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.

scholarly journals Evaluation of physicochemical properties of anthocyanin extracts and powders from purple sweet potato (Ipomoea batatas L.)

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2020-2029
Author(s):  
T. Ekaputra ◽  
R. Pramitasari
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Water Extract ◽  
Egg White ◽  
Acid Water ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Water Solvent ◽  
Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L.) is one of the food commodities that contain anthocyanin. This research aimed to evaluate the physicochemical properties of anthocyanin extracts and powders from purple sweet potato. Purple sweet potato anthocyanin was extracted using a water solvent with the addition of citric acid in different concentrations (0, 2, 4, and 6 g/100 mL). Ethanol solvent was used as a control. Foam mat drying was performed using variations of egg white composition (10 and 20 mg/100 mL). The result showed that extraction using a water solvent with 2 g/100 mL of citric acid was the most effective condition to obtain the highest total anthocyanin content (p < 0.05). However, its total phenolic, flavonoid, and antioxidant activity were lower compared to others. Total anthocyanin content of foam mat dried purple sweet potato powder made from the citric acid-water extract was significantly higher than the powder made from the citric acid-ethanol extract (p < 0.05). There was no effect in the total phenolic, flavonoid, viscosity, and yellowish-red color of the powder obtained from citric acid-water extract as the increase of egg white concentration. The use of 20 g/100 mL egg white in both powders produced from citric acid-water and ethanol extracts resulted in higher total anthocyanins and solubilities than powders using 10 g/100 mL egg white. The color of the powder obtained from citric acid-water extract had a lower brightness level and higher yellowish-red color intensity compared to the powder made from citric acidethanol extract.

Gradient Elution Chromatography of the Acids in Concord and Other Grape Juices and Jellies

1965 ◽  
Vol 48 (3) ◽  
pp. 534-543
Author(s):  
David Jorysch ◽  
Seymour Marcus
Keyword(s):  
Citric Acid ◽  
Exchange Resin ◽  
Anion Exchange Resin ◽  
Free Acid ◽  
Grape Juice ◽  
Gradient Elution ◽  
Fraction Collector ◽  
Grape Juices ◽  
Dowex 1 ◽  
Elution Chromatography

Abstract The gradient elution technique was used to determine the acid profiles of grape juices and jellies prepared from their juices. Acids were separated by placing predetermined volumes of grape juices containing equal milliequivalents of free acid on columns of Dowex 1-X10 anion exchange resin in the formate form and eluting with formic acid in gradually increasing concentration. The eluates were collected in a fraction collector and evaporated to dryness on a waterbath, and the residues were titrated with standard alkali solution. The gradient elution chromatograms of the acids in Concord grape juice samples pressed in the laboratory differed only slightly from similar commercial samples. Grape juices other than Concord have similar acid patterns but show another acid peak. Grape jellies were liquefied and their acids determined by the method; the presence of added citric acid in these jellies is shown to affect the acidity patterns.

Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

2013 ◽  
Vol 9 (1) ◽  
pp. 39-48 ◽  
Author(s):  
G. Abdulla ◽  
Gehan A. El-Shourba ◽  
Mahmoud Z. Sitohy
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Potato Chips ◽  
Acid Treatments

PEMBUATAN SEL SURYA TERSENSITASI PEWARNA (SSTP) LAPISAN TiO2/GRAFIT DARI EKSTRAK KELOPAK BUNGA ROSELLA, BERAS KETAN HITAM, DAN UBI JALAR UNGU

2018 ◽  
Vol 2 (2) ◽  
pp. 6-10
Author(s):  
Nurhidayah Nurhidayah ◽  
Suwarni Suwarni ◽  
Sri Rahayu Alfitri Usna ◽  
Muhammad Ficky Afrianto ◽  
Faizar Farid
Keyword(s):  
Solar Cells ◽  
Sweet Potato ◽  
Spin Coating ◽  
Ipomoea Batatas ◽  
Sol Gel ◽  
Dye Sensitized Solar Cells ◽  
Glutinous Rice ◽  
Composition Materials ◽  
Purple Sweet Potato ◽  
Materials Used

Fabrication of Dye-Sensitized Solar Cells (DSSC) using working electrodes composed of a mixture of TiO2 and 14% of graphite, which then denoted as TiO2:C14%, has been done. The TiO2:C14% colloid was deposited on a conductive Fluorine Doped Tin Oxide (FTO) glass substrate by using sol-gel-spin coating at the speed of 1500 rpm for 50 seconds. This thin layer was then immersed for 24 hours in different dye solutions extracted from Rosella petals (hibiscus sabdariffa), black glutinous rice (oryza sativa) and purple sweet potato (ipomoea batatas). Composition materials used to fabricate the solar cells were characterized by using x-ray diffraction (XRD) and scanning electron microscope (SEM). The power conversion efficiency (PCE) of the solar cells was measured by using a set of I-V characteristic circuit. The result showed that the highest PCE of 3 x 10-3 % was obtained from the cells based on dye extracted from rosella petals compared to those from black glutinous rice and purple sweet potato.   Keywords: DSSC, dye, rosella, TiO2, spin coating, XRD, efficiency.

Microbial Growth and the Effects of Mild Acidification and Preservatives in Refrigerated Sweet Potato Puree†,‡

2008 ◽  
Vol 71 (3) ◽  
pp. 639-642 ◽  
Author(s):  
ILENYS M. PÉREZ-DÍAZ ◽  
VAN-DEN TRUONG ◽  
ASHLEE WEBBER ◽  
ROGER F. MCFEETERS
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Microbial Growth ◽  
Microbial Contamination ◽  
Sorbic Acid ◽  
Potassium Sorbate ◽  
Bacterial Cells ◽  
Refrigerated Storage ◽  
Sweet Potatoes ◽  
Naturally Occurring

Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4°C. However, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigerated storage. The effects of acidification or the addition of potassium sorbate and sodium benzoate on a population of L. monocytogenes inoculated into refrigerated (4°C) sweet potato puree were determined. Inoculation of the refrigerated puree with L. monocytogenes at 106 CFU/ml resulted in a 3-log increase after 3 weeks storage of nonsupplemented puree. Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4°C.

Optimization of Pectin Extraction from Sweet Potato Peels Using Citric Acid and its Emulsifying Properties

2020 ◽  
Vol 11 (3) ◽  
pp. 202-210
Author(s):  
Nurul Hazirah Hamidon ◽  
Dayang Norulfairuz Abang Zaidel ◽  
Yanti Maslina Mohd Jusoh
Keyword(s):  
Citric Acid ◽  
Sweet Potato ◽  
Emulsion Stability ◽  
Emulsifying Properties ◽  
Optimal Conditions ◽  
Emulsion System ◽  
Solution Ph ◽  
Natural Polysaccharide ◽  
Potato Peels ◽  
Extracting Solvent

Background: Pectin is a natural polysaccharide that has been used widely as a stabilizer in food emulsion system. Objective: This study aimed to optimize the yield of pectin extracted from sweet potato residue and investigate its emulsifying properties. Methods: Response surface methodology (RSM) has been utilized to investigate the pectin extracted from sweet potato peels using citric acid as the extracting solvent. Investigation of the effect of different extraction conditions namely temperature (°C), time (min) and solution pH on pectin yield (%) were conducted. A Box-Benhken design with three levels of variation was used to optimize the extraction conditions. Results: The optimal conditions determined were at temperature 76°C, time 64 min and pH 1.2 with 65.2% yield of pectin. The degree of esterification (DE) of the sweet potato pectin was determined using Fourier Transform Infrared (FTIR) Spectroscopy. The pectin is a high-methoxyl pectin with DE of 58.5%. Emulsifying properties of sweet potato pectin was investigated by measuring the zeta-potential, particle size and creaming index with addition of 0.4 and 1.0 wt % pectin to the emulsion. Conclusion: Extraction using citric acid could improve the pectin yield. Improved emulsion stability was observed with the addition of the sweet potato pectin.

scholarly journals Amylase Activity of Some Roots and Sprouted Cereals An Beans

1995 ◽  
Vol 16 (2) ◽  
pp. 1-5 ◽  
Author(s):  
Khin Maung Manna ◽  
Khin Maung Naing ◽  
Hla Pe
Keyword(s):  
Sweet Potato ◽  
High Temperatures ◽  
Amylase Activity ◽  
Mixed Powder ◽  
Rich Food ◽  
Glutinous Rice ◽  
Rice Powder

Locally available cereals, beans, and roots that can be used as amylase-rich food (ARF) were studied Three types of beans-green mung beans, black mung beans, and soya beans-and three types of common cereals-paddy, glutinous rice, and corn (maize)- were germinated, dried, and powdered, and their amylase activity was studied at 30°C, 60°C, 70°C, 80°C, and 90°C. Three types of roots-sweet potato, dasheen tare, and potato-were cut into small pieces, dried, and powdered, and their amylase activity studied at the same temperatures. Five grams of powder prepared from germinated paddy, glutinous rice, corn, or green mung beans were mixed with 95 g of rice powder to get 100 g of mixed powder. Gruels containing 25% solid were prepared from the mixtures, and their viscosity was measured Gruels containing ARF prepared from germinated corn had the lowest viscosity, and, as the amylase activity of germinated corn is not destroyed at high temperatures, it may be the most suitable ARF in rice-eating countries.

Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration

1988 ◽  
Vol 71 (5) ◽  
pp. 1028-1032
Author(s):  
Oswaldo E S Godinho ◽  
Nilson E Desouza ◽  
Luiz M Aleixo ◽  
Ari U Ivaska
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Malic Acid ◽  
Grape Juice ◽  
Algebraic Method ◽  
The Individual ◽  
Grape Juices ◽  
Linear Algebraic Method

Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

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