Effect of Packaging Materials on the Shelf Life of Bamboo Shoots

2012 ◽  
Vol 200 ◽  
pp. 540-544 ◽  
Author(s):  
Jian Wei Zhou ◽  
Guo Hua Zhang ◽  
Hong Yan Hu ◽  
Zhen Lin Wang
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Time ◽  
Sugar Content ◽  
Barrier Properties ◽  
Ash Content ◽  
Total Sugar ◽  
Packaging Materials ◽  
Total Sugar Content ◽  
Bamboo Shoots

The effect of different barrier properties packaging materials (PE, PET, PVC) on the shelf life of the shelled fresh bamboo shoots were studied. The effection of packaging materials were assessed by the sensory evaluation and the changes of their moisture content, ash content, total sugar content and protein content during storage time. The results showed that the shelled bamboo shoots in conditions at 10 °C with the packaging of PVC and PET have the better quality and longer shelf life than which with the packaging of PE and no packaging at the room temperature.

scholarly journals ​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

2021 ◽  
Author(s):  
Rahul Govinda Kolwate ◽  
Ashish Ashok Uikey ◽  
S.R. Shegokar
Keyword(s):  
Cucurbita Pepo ◽  
Sugar Content ◽  
Ash Content ◽  
Total Sugar ◽  
Cow Milk ◽  
Total Sugars ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

scholarly journals Total Sugar Content, Protein, Adhesiveness, and Hardness of Fermented Jackfruit Seeds Flour by Kluyveromyces marxianus and Saccharomyces cerevisiae

2016 ◽  
Vol 3 (2) ◽  
Author(s):  
Fathiyatul Islamiyah ◽  
Siti Susanti ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Texture Analyzer ◽  
A Value

This research aims to produce dough from fermented jackfruit seed using Kluyveromyces marxianus and Saccharomyces cerevisiae. Concentration of inoculum at 0, 4, 8 and 12% (v/v) was used to measure total sugar, protein content, adhesiveness and hardness in the dough. To produce dough, fermentation process for 1 hour at room temperature (27˚C±1) was used. Total sugar was measured using refractometer and protein content was analyzed using Bradford method. Adhesiveness and hardness was analyzed using texture analyzer. Result shows no significant differences (P>0.05) on sugar content in obtained doughs using K. marxianus and S. cerevisiae resulting a value of 8.442±0.69 and 8.485±0,76˚Brix, respectively. Protein content of the fermented dough was 3.51±1.16 and 4.4±2.09% for K. marxianus and S. cerevisiae, respectively, resulting the significant differences among treatments. The adhesiveness and hardness of fermented dough with K. marxianus was significantly higher than that of S. cerevisiae. This result may provide beneficial information to food industry that uses jackfruit seed as ingredient.

scholarly journals Pembuatan Bioetanol Dari Pati Umbi Talas (Colocasia esculenta [L] Schott) Melalui Hidrolisis Asam dan Fermentasi

2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Mariskian M. Sadimo ◽  
Irwan Said ◽  
Kasmudin Mustapa
Keyword(s):  
Hydrochloric Acid ◽  
Room Temperature ◽  
Sugar Content ◽  
Total Sugar ◽  
Raw Material ◽  
Hydrolysis Time ◽  
Total Sugar Content ◽  
High Sugar ◽  
High Sugar Content ◽  
Root Starch

Taro plant contains high enough of carbohydrate, so it can be used as an alternative raw material for producing bioethanol. This study aimed to determine the ratio of hydrochloric acid to taro root starch and hydrolysis time of taro root starch for producing a high sugar content, as well as to determine the bioethanol content produced from the fermentation of taro root starch using baker’s yeast. The results showed that the best ratio of hydrochloric acid 15% to the taro root starch was at 10:1 (v/w), resulted in a total sugar content of 0.651%. The best hydrolysis time of taro root starch was 2.5 hours, resulted in sugar content of 0.653%. The fermentation of sugar resulted in from hydrolysis was carried out at room temperature for 5 days. The ethanol content obtained from the fermentation was 7.716%.

scholarly journals ETHYLENE EFFECT ON SWEET POTATO SUGAR CONTENT, CHILLING INJURY AND SPROUTING

HortScience ◽  
1993 ◽  
Vol 28 (4) ◽  
pp. 277B-277 ◽  
Author(s):  
B.K. Chegeh ◽  
D.H. Picha
Keyword(s):  
Sweet Potato ◽  
Room Temperature ◽  
Sugar Content ◽  
Chilling Injury ◽  
Total Sugar ◽  
Ethylene Concentration ◽  
Total Sugar Content

Cured and non-cured `Beauregard' and `Jewel' sweet potato roots were exposed to 0, 1, 10, 100, and 1000 ppm ethylene for 15 days at room temperature (21°C). Sucrose and total sugar content increased with increasing ethylene. Fructose, glucose, and maltose content had little or no change, while alcohol insoluble solids decreased with increasing ethylene concentration. Roots exposed to ethylene for 10 days and then chilled at 4.4°C for 15 days developed chilling injury symptoms sooner than those free of ethylene. Chilling injury increased with increasing ethylene concentration. Non-cured roots suffered more chilling injury than cured ones. `Jewel' was more susceptible to chilling injury than `Beauregard'. Sprout yield was higher in ethylene exposed roots and increased with increase in ethylene concentration. Cured `Beauregard' roots exposed to ethylene sprouted more than non-cured roots. `Beauregard' non-cured roots were not stimulated in sprouting by low ethylene concentrations while `Jewel' (cured and non-cured) roots were stimulated in sprouting by all ethylene concentrations.

Preparation of Grifola frondosa Fermented Beverage without Preservatives

2012 ◽  
Vol 554-556 ◽  
pp. 1110-1115
Author(s):  
Wei Guo Wang ◽  
Peng Li ◽  
Yu Jia Cui ◽  
Yong Liang Zhao ◽  
Ya Nan Gu ◽  
...  
Keyword(s):  
Production Process ◽  
Submerged Fermentation ◽  
Room Temperature ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Grifola Frondosa ◽  
Total Sugar Content ◽  
Bacteria Growth ◽  
Fermented Beverage

Purpose To prepare Grifola frondosa fermented beverage and study on its production process, ingredients and characteristics. Methods The following process was used to prepare Grifola frondosa fermented beverage: Grifola frondosa original strains →Strain activation →Inclined plane strain →Liquid spawn →Submerged fermentation →Fermentation broth with mycelium →Colloid mill grinding →High pressure homogenization →Homogenate →Add preservatives or not →Package → Sterilizing or not →Finished product. Grifola frondosa mycelium biomass was determined by Weight-Drying method. Total sugar content was measured by Phenol-sulfuric acid method. Reducing sugar content was measured by 3, 5-dinitrosalicylic acid (DNS) method. Protein content was measured by Coomassie brilliant blue method. The quality of Grifola frondosa fermented beverage was evaluated every 10 days from six areas: color, precipitation, transparency, aroma, taste and the bacteria growth situation. Results Mycelia biomass of Grifola frondosa fermentation product is 378.3 ± 7.21mg/100ml. The total sugar content is 1.8995 mg/ml, the reducing sugar content is 0.2539 mg/ml, and grifolan content is 1.6456 mg/ml, protein content 7.971μg/ml. The total number of colonies is 67 CFU/ml and no E. coli in Grifola frondosa fermented beverage, this comply with the requirements of the national food safety standard. The samples of Grifola frondosa fermented beverage without sterilized and preservatives placed at room temperature for 6 months are normal, and no bacteria growth. Conclusion The production process of Grifola frondosa fermented beverage is feasible. In the case without sterilization and preservatives, Grifola frondosa fermented beverage can be placed at room temperature for 6 months without deterioration and still maintain its characteristics of nutrient-rich, pure taste, clean and hygienic, with natural mushroom fragrant. This can provide a reference for the development of Grifola frondosa submerged fermentation products.

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 PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

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
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